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HELP Can you make a cake without eggs? If so,

nbermas Apr 6, 2008 04:03 PM

what are your recipes? I would love to make a lemon or lime and coconut something but don't know what to use instead of eggs? Thank you

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  1. slofood RE: nbermas Apr 6, 2008 04:15 PM

    There is a cake recipe out there from the 50s or 60s called Crazy Cake or Wacky Cake. It uses vinegar and baking soda to rise. No eggs. It's a very good cake, although I've only seen it done in chocolate. I'm sure if you Googled it you'd find many recipes.

    9 Replies
    1. re: slofood
      sarah galvin RE: slofood Apr 6, 2008 06:24 PM

      This is not from any cookbook but has been passed down through the years.

      Wacky Cake

      3 c. flour
      2 c. sugar
      1/2 c cocoa
      2 t baking soda
      2/3 c vegetable oil
      2 T vinegar
      1 T vanilla
      2 c water

      Combine dry ingredients. Make three holes: pour oil into one, vinegar into the other and vanilla into the third. Pour water ovall all and mix thoroughly. Pour into waxed paper lined 9"x13" pan. Bake 350 for 30 minutes or until tester comes out clean. When completely cooled remve cake from pan, and remove waxed paper. Wrap in foil and freeze if you want to use it at a later date.


      This recipe originated in the 50's and was a favourite for anyone in a hurry. Might have been called Crazy Cake, Lazy Cake or Blue Monday Cake.

      A suggestion for an "easy" icing is to top warm cake with chocolate chips or peppermint patties. Or it can simply be dusted with icing sugar.

      This can be halved to make an 8"x8" or can easily be made into cupcakes. It is a favourite to be cut into desired shapes and decorate for birthdays or special occassions.

      I can't believe I still had this recipe!

      1. re: sarah galvin
        rayman86 RE: sarah galvin May 20, 2008 09:20 AM

        My Grandmother has a similar recipe... very very good recipe. One of the MOISTEST cakes I have ever eaten. I think hers uses a lot more wet ingredients though.

      2. re: slofood
        modthyrth RE: slofood Apr 6, 2008 10:02 PM

        I've made many variations of crazy cake. Only figured out about a year ago that if you don't add the cocoa, and instead add something else, it doesn't have to be chocolate cake (doh). So far, I've tried making variations of
        --vanilla caramel
        --chai tea
        --peanut butter

        It's an incredibly versatile, easy recipe. And the chocolate version, incidently, is my favorite chocolate cake recipe ever. I've tried many others and keep coming back.

        Off the top of my head, to make a coconut lime variation, I'd probably eliminate the cocoa from the recipe (of course), replace it with flour. Mix in a cup of coconut and a splash of coconut extract. Bake the cake, use a soak of coconut milk. Lime buttercream or Lime cream cheese icing--and definitely cover the cake with more shredded coconut.

        1. re: modthyrth
          BerkshireTsarina RE: modthyrth May 19, 2008 09:04 AM

          My recipe was called Cockeyed Cake, which I really like! It's excellent, but I never thought to try extra versions, like you have. Dumb question: how do you go about converting it to, say, pumpkin or peanut butter, both of which are high on my taste lists?

          1. re: BerkshireTsarina
            modthyrth RE: BerkshireTsarina May 20, 2008 09:47 AM

            I just kind of wing it and experiment, honestly. First step, eliminate the cocoa powder and replace with flour. I know that canned pumpkin is an excellent substitute for fats in recipes if you're trying to cut fat and calories, so I simply eliminated most of the oil and added a can of pumpkin. I still used 1 T of oil to help shorten the gluten strands, so that the cake wouldn't have that rubbery texture that ff cakes have. I threw in some appropriate spices--cinnamon, nutmeg, cardamom--perhaps added a bit of water if it looked too thick. It turned out amazingly well.

            The peanut butter cake was even easier. I simply didn't add the cocoa powder, and did add about a cup of PB2 powdered peanut butter product. See www.bellplantation.com for more information on this glorious product. I just added enough so that the batter tasted peanut-buttery. Bake as normal. I made peanut butter cupcakes with peanut butter filling and honey buttercream the one time I made this variation. Excellent.

          2. re: modthyrth
            sdlium RE: modthyrth Sep 12, 2010 11:59 AM

            Can you explain the "soak of coconut milk"?

            1. re: sdlium
              goodhealthgourmet RE: sdlium Sep 12, 2010 12:13 PM

              i'm pretty sure modthyrth meant to soak the cake with coconut milk by pouring it over the top. this thread is a couple of years old, so you may not get a response...

              1. re: goodhealthgourmet
                sdlium RE: goodhealthgourmet Sep 12, 2010 01:02 PM

                I figured it's a stretch, but thought I'd ask as I'm looking for some ways to modify "Crazy/Wacky" Cake to do a coconut cake. Can you offer any suggestions about quantity of Coconut Milk - 1 Cup, 2 etc.?

                1. re: sdlium
                  funniduck RE: sdlium Sep 12, 2010 02:33 PM

                  Try subbing the water with coconut milk 1:1.

        2. coastie RE: nbermas Apr 6, 2008 04:47 PM

          ive been experimenting using flax seed as an egg substitute. It says it can be done. amount to use on box side. Ive been happy with the results but haven't used it anyplace i have to count on creaming yet

          1. Emme RE: nbermas Apr 6, 2008 05:27 PM

            Cool article

            Scroll down for the Macadamia Coconut Sponge Cake w/ Lime Cream Cheeese Frosting

            Egg-Free Baking

            1. c
              corgette RE: nbermas Apr 6, 2008 06:04 PM

              One of my favorites is the "fluffy white cupcakes" recipe from The Vegan Lunchbox," although I use real milk for the milk/vinegar mixture, since I have that, and I find it brings a nicer richness than soymilk. She calls for almond and vanilla extracts, but I've made it with lemon juice and zest, and I don't see why you couldn't use coconut either.


              1. s
                Super Salad RE: nbermas Apr 6, 2008 06:10 PM

                One of Isa's (famous vegan baker) cookbooks has a recipe for coconut lemon bundt cake. It is a delicious cake and egg and dairy free. I don't have the recipe and most people don't post it (in support of Isa) but if google thoroughly you will find it. It is a good recipe and very easy.

                1 Reply
                1. re: Super Salad
                  marina13 RE: Super Salad May 20, 2008 08:36 AM

                  i second this - it's very tasty.

                2. queenscook RE: nbermas Apr 6, 2008 06:33 PM

                  First off, I'd suggest googling something like "vegan cake recipes." As for me, I have a great recipe for an Applesauce-Raisin Cake with Caramel Icing for the November 2000 issue of Cooking Light. One time I was making it, it just occurred to me that there were no eggs in it, and I could make it for a get-together where some vegans were attending! Here's the link:

                  1. f
                    funniduck RE: nbermas Apr 6, 2008 07:18 PM

                    i find vegan recipes at www.vegweb.com

                    1. l
                      lgss RE: nbermas Apr 7, 2008 05:40 AM

                      We're vegan so we use egg replacer
                      or ground flax seed with water.

                      1. lupaglupa RE: nbermas Apr 7, 2008 05:58 AM

                        Are you allergic to eggs, avoiding them for ethical reasons or just don't have any around? One option is to make a mayonaisse cake, but that only works if you can/will eat eggs.

                        1. l
                          lgss RE: nbermas Apr 7, 2008 06:01 PM

                          We had a gluten-free vegan (no animal products) wedding cake from Flying Apron Bakery in Seattle (it's pictured on their special orders link)!

                          1. morphone RE: nbermas Apr 8, 2008 01:35 AM

                            go here and search for 'cake':


                            you'll find a billion and one egg-free cake recipes.

                            1. s
                              shelly7725 RE: nbermas May 18, 2008 10:55 AM

                              I can not eat eggs because I'm very allergic to them. My grandmother had given me the most simple recipe. and you won't believe it but it works. Take a box of Chocolate cake mix with pudding in the mix. Add nothing but a can of diet coke.. Has to be DIET COKE) Mix and bake. I was told to use diet 7 up for your white cakes but never try that so I really dont konw if it will work, Good luck... It's very good.

                              1 Reply
                              1. re: shelly7725
                                lexpatti RE: shelly7725 May 19, 2008 05:08 AM

                                I just made one with diet 7-up (but with butterscotch cake mix). I also heard that any cake mix box and 1 can of pumpkin will do the same. (it will seem too thick when mixing but cooks up wonderfully) - I want to try a carrot cake mix with this pumpkin.

                              2. t
                                thecountryrose RE: nbermas May 18, 2008 12:27 PM

                                Oh, the Mircle Whip cake is just awesome to make. It is best if kept in refrig and dont even think about wating it till it is cold, because to me it tastes terrible at room temp.

                                2 Replies
                                1. re: thecountryrose
                                  lgss RE: thecountryrose May 18, 2008 03:56 PM

                                  The problem with that is that Miracle Whip contains eggs.....

                                  1. re: lgss
                                    thecountryrose RE: lgss May 20, 2008 09:09 AM

                                    opps, That is true but still so good

                                2. e
                                  Erika L RE: nbermas May 18, 2008 07:35 PM

                                  Check out "Vegan Cupcakes Take Over The World." It has 75 recipes (and I think includes one for lime and coconut ones) and not one of them has eggs.

                                  1. ipsedixit RE: nbermas May 20, 2008 10:26 AM

                                    Apple sauce or tofu are good substitutes for eggs.

                                    1. b
                                      BGV91 RE: nbermas Apr 4, 2011 03:24 PM

                                      Hello there,
                                      yes of course it is completely possible although it would depend on the flavor and the role the eggs play in the recipe. For example in some cases the eggs are moisture and binding ingredient and sometimes it functions as the leavening agent. Here are a few links on some good charts that give more details on some substitutions. You can also do some research on google for vegan cakes as well.

                                      This particular site details the necessary ratios




                                      1. m
                                        meishabi RE: nbermas Apr 14, 2014 09:36 PM

                                        My daughter Is allergic To eggs what can I use for her birthday cake help me with this

                                        2 Replies
                                        1. re: meishabi
                                          icey RE: meishabi Apr 15, 2014 05:57 AM

                                          For certain cakes and muffins, I find that chia seeds are a good substitute for eggs. Combine 1 tbsp of ground chia seeds with 3 tbsp of water. Let it stand for a few minutes until it starts to gel and then add to the batter. This ratio will substitute one egg. I find that if I let the chia seeds soak too long, they get too thick and then don't combine into the batter well.

                                          1. re: meishabi
                                            jw615 RE: meishabi Apr 15, 2014 06:14 AM

                                            I'm allergic to eggs, and apples, which makes things interesting, since a lot of people recommend replacing eggs with apple sauce.

                                            For some things, I use baby food - for muffins, I'll use banana baby food, for meatloaf I'll use sweet potato or squash.

                                            For baking a more traditional cake or cupcakes, I would use Ener-G Egg replacer. This isn't an egg substitute (like egg beaters) - those still have eggs. It is a powder, comes in a box and is completely egg free. Some grocery stores will have it in the specialty foods section, I usually have to buy it from the health food store. The box has directions for how much powder to mix with water to replace eggs in a recipe.

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