No Egg Cake

debodun

debodun

SF VIP
Location
way upstate in New York, USA
Has anyone ever make a plain cake without eggs? I found this recipe and wonderd about it - seems like a lot of sugar in proportion to the flour. This this would make good cake?

1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
5 Tbsp. oil
1 1/2 tsp vanilla extract
1 cup water

Preheat oven to 350F.
Line a square cake dish with parchment paper leaving an inch overhang on each side.
In a large mixing bowl, combine dry ingredients. Mix well.
Make 3 wells in the dry mix. On one, put vinegar, on another put extract, in the third, put the oil.
Pout water over all and mix until fully combined.
Pour batter in prepared cake dish and bake 25-30 minutes or until toothpick comes out clean.
Let sit at least 30 minutes before removing from cake dish.
 

If I want something..."just a little bit sweet"..

I put 4 Tbsps.of cake mix
with 4 Tbsps.of water
In a coffee mug... microwave for a couple minutes..
(Time is tried...according to one's microwave...might take a couple of tries to get just right!)

And..Wahla!

Yellow is topped with Hershey's choc.syrup
Choc...Cool-whip
 

debodun said:
seems like a lot of sugar in proportion to the flour.
Click to expand...
Many/most of the old recipes used large amounts of sugar.

An egg is inexpensive. I’d rather use one than waste my time making a failed cake. Of course, this is different if someone is allergic to eggs.
 
That's the basic recipe for a no-egg cake, but it is a little on the sweet side. I use a variant of this with those same measurements, but with an added 1/3 cup cocoa (so that amt of sugar does work well).

Makes a very good, moist cake. I use it for Black Bottom Cupcakes:
  1. Line 12-muffin cupcake tin with paper liners. Spray with Pam or similar.
  2. Preheat oven to 350 degrees, for at least 10-15 min before baking.
  3. Mix 3 oz softened cream cheese with 1/3 cup mini or 1/2 cup regular chocolate chips
  4. Make the batter, divide into the cups. Drop a spoonful of the cheese/chip mix in each one.
  5. Bake for 15-20 min. The batter should just resist a fingertip when done while still leaving an impression. Do not overbake this recipe, it is better underdone than overdone. Lift them out immediately (I use a fork) and place on cooling rack. They should be very soft but will firm up quickly once cooled.
The recipe doubles perfectly and freezes very well. Also good in mini-cupcake size!

It's good with standard cocoa, but if you really want the best flavor, use Scharffenberger or Valrhona cocoa. Don't use Dutch processed cocoa if you can avoid it - it doesn't work as well in this recipe.
 
I've made a chocolate version of this that uses coffee for the liquid. You can always cut back the sugar a bit. I think the chocolate one uses a good amount of sugar also. This recipe looks good though. Thanks for posting, I'm going to copy it down.
 
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