Eggless Cake Recipe -The unbelievably delicious marble cake recipe that doesn’t need any egg at all and yet is guaranteed to please everyone.
Will a cake work without eggs?
Yes, it is possible to make a cake without eggs. There are several egg substitutes that can be used in place of eggs in a cake recipe. Some options include:
- Applesauce: Replace each egg with 1/4 cup of unsweetened applesauce. This will add moisture to the cake and help to bind the ingredients together.
- Banana: Mash one ripe banana and use it to replace one egg in the recipe. This will add sweetness and moisture to the cake.
- Yogurt: Use 1/4 cup of plain yogurt in place of each egg. This will add moisture and richness to the cake.
- Buttermilk: Replace each egg with 1/4 cup of buttermilk. This will add moisture and a slight tang to the cake.
- Silken tofu: Blend 1/4 cup of silken tofu until smooth and use it to replace one egg in the recipe. This will add moisture and protein to the cake.
It’s important to note that using an egg substitute may alter the texture and flavor of the cake slightly. Experimenting with different substitutes may be necessary to find the one that works best for your recipe.
How to make a soft eggless cake?
To make a soft, eggless cake, you will need the following ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Preheat your oven to 350°F (180°C). Grease and flour a 9×9-inch square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together the sugar, milk, vegetable oil, and vanilla extract until well combined. Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake the cake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Once the cake is cool, you can frost it with your choice of frosting or serve it as is. Enjoy!
Why eggless cakes are not fluffy?
Eggs play a number of important roles in cakes, including adding moisture, structure, and leavening (rise). When eggs are omitted from a cake recipe, the resulting cake may be less fluffy and tender than a cake made with eggs.
One reason for this is that eggs contribute to the structure of the cake by providing protein, which helps to hold the air bubbles created by the leavening agent (such as baking powder or baking soda) in place. Without eggs, the cake may not have enough structure to support these air bubbles, leading to a denser, less fluffy texture.
Additionally, eggs contribute to the moisture content of a cake, which can help to create a softer, more tender crumb. When eggs are omitted, the cake may be drier and less tender.
There are a number of egg substitutes that can be used in place of eggs in a cake recipe to help improve the texture and structure of the cake. Some options include applesauce, banana, yogurt, buttermilk, and silken tofu. It’s important to note that using an egg substitute may alter the texture and flavor of the cake slightly. Experimenting with different substitutes may be necessary to find the one that works best for your recipe.
How do you make a cake rise without eggs?
There are several ways to make a cake rise without using eggs. Here are a few options:
- Use a combination of baking powder and vinegar: Baking powder is a leavening agent that helps cakes rise, and vinegar helps to activate the baking powder and create air bubbles in the batter. To use this method, combine 1/4 teaspoon of vinegar with 1/2 teaspoon of baking powder and add it to the dry ingredients. Then, add the wet ingredients and mix until just combined.
- Use a combination of baking powder and carbonated water: Carbonated water can be used in place of eggs to help a cake rise. To use this method, combine 1/2 teaspoon of baking powder with the dry ingredients, and then add the carbonated water to the wet ingredients. Mix until just combined.
- Use a store-bought egg replacer: There are several commercial egg replacers available that can be used in place of eggs in cakes. These products typically contain a combination of starches and leavening agents and can be used according to the package directions.
- Use mashed bananas or applesauce: Both mashed bananas and applesauce can be used to add moisture and structure to a cake in place of eggs. To use this method, simply substitute 1/4 cup of mashed bananas or applesauce for each egg called for in the recipe.
No matter which method you choose, be sure to mix the batter gently and avoid overmixing, as this can result in a dense, heavy cake.
Ingredients for Eggless Cake Recipe
Der Eggless Cake sieht zum Anbeißen aus und genau so schmeckt er auch. Nach diesem Rezept ist er einfach angerührt und nachgebacken.
2 pk baking powder
120 g butter
2 tbsp cocoa powder
250 g flour
200 ml milk
1 pk vanilla sugar
First beat the fresh butter with the vanilla sugar and sugar in a bowl until fluffy.
Then mix the flour with the baking powder and stir into the butter mixture alternately with the fresh milk.
Now divide the batter into equal portions in two bowls and fold the cocoa powder into one half of the batter to make a nice, dark batter.
Then pour both types of batter into a buttered cake tin, one after the other, and then run a fork through the batter in zigzags several times to create a nice marble pattern.
Then bake the marble cake without egg in the oven at 350°F for about 50 minutes until golden brown.
Then leave to cool slightly, remove from the tin and dust with icing sugar.
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