Egg Free Cake Recipe
This egg free cake recipe can be used as a basic pound cake recipe. It’s so sweet, you won’t even need frosting.
Add blueberries and you get a delicious blueberry pound cake that is a sweet treat for breakfast or for a snack. You can also try other types of fruit or chocolate chips; a favorite in our house.
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups sugar
1 cup butter, room temperature
2 teaspoons vanilla
1 tablespoon vinegar
1 1/2 cups milk
Preheat oven to 325 degrees farenheit.
Lightly butter a bundt pan and dust with flour.
In a bowl, combine flour, baking powder, baking soda, sugar, vanilla, butter, milk and vinegar.
Stir until the batter is completely moistened.
(Add optional mix ins like blueberries)
Pour batter into prepared pan and bake 60 minutes or until a toothpick inserted into the cake comes out clean.
Cool in pan on a wire rack for ten minutes and then turn out onto a serving plate.
Blueberry Egg Free Cake
before baking, stir in 2 cups of blueberries and 1 (optional) teaspoon of lemon zest
Chocolate Chip Egg Free Cake
before baking, stir in 1-2 cups of chocolate chips depending upon your taste
Try other fruits like peaches, apples, dried cranberries or cherries.
Spring has arrived, and individuals with allergies are in for a difficult few months. The late February precipitation across much of the US has boosted tree pollen levels, making symptoms even worse than usual. Allergy symptoms are often worse in the early morning, and at night, making sleep difficult for many allergy sufferers.
Easter Sunday is a little over a month a way and the chocolate bunnies, eggs and chicks are out and ready to be bought.