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