I just made Toffee Crunch Cookie Brittle from Big Fat Cookies and it's egg free. I used pre-crushed heath bar pieces from the baking section b/c the 2 grocery stores I went to were no longer selling heath or score bars. I omitted the walnuts b/c I was out of them. It's a pretty simple recipe and I thought it turned out well.
What kind of dessert were you thinking? I ask b/c most fruit pies won't have eggs except for a perhaps an egg wash which should be easy to omit. If there is something else you think she'd love, definitely give some guidance. There are tons of great vegan baking recipes which you could easily make.
We're vegan so don't eat eggs. Ener-G makes a boxed egg replacer.
or you can use flaxseed meal and water as egg replacer.
This is one of my favorite dessert recipes period, eggs or no eggs. I have been making it since I was 13. It makes a brownie-like cake with a chocolate sauce.
3/4 cup sugar
1 cup flour
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
For the top:
1/4 cup cocoa
3/4 cup brown sugar
1 3/4 cups BOILING water
1. Preheat oven to 350 degrees.
2. In mixing bowl, sift together first 5 ingredients (3/4 cup sugar, 1 cup flour, 2 tablespoons cocoa. 2 teaspoons baking powder, 1/2 teaspoon salt)
3. Add milk, oil, and vanilla, mix till smooth.
4. Pour batter into ungreased 8x8x2 pan.
5. Mix together brown sugar and 1/4 cup cocoa, and sprinkle over batter.
6. Place pan on rack in the oven, and pour boiling hot water over entire batter.
7. Bake at 350 degrees for 45 minutes.
Can serve warm or chilled, with whipped cream (optional).
Wacky Cake! It's a WWII era recipe with no eggs or milk. Baking soda and vinegar are used for leavening. It's surprisingly moist and fluffy. There are plenty of recipes around if you google "wacky cake" or "crazy cake". I actually just baked some yesterday using this recipe. http://www.epicurious.com/recipes/foo...
Here's a recipe for Chocolate Olive Oil cake, I made it last weekend, and could not believe how good it was.
I truly couldn't believe it would even be edible, but it sure was.
I happened to have some almond oil and used that in place of the olive oil, I also added some coconut.
A liittle Italian place I goto serves a great chocolate cake, so I asked the owner if she would give me her recipe, she said, oh just use Mary Ann's olive oil one, she said she just uses vegetable oil.
I also made it in a springform pan, but if you use the recommended round pans, then you can come up with a great filling for your niece.'
Here is a recipe for Chocolate cupcakes that are pretty tasty. They come from a dairy -free and egg-free cookbook focusing on recipes for kids. You can adjust the dairy free part if that isn't an issue for your niece.
3 C flour
2 C sugar
½ C unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
2 C cold water
1 C canola oil
1 Tbl. vanilla
1 ½ C dairy-free, nut-free, semi-sweet chocolate chips
Preheat oven to 350 degrees. Prepare muffin tin with paper liners. Whisk flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Set aside. In a separate large bowl, combine water, oil, and vanilla. Whisk dry ingredients into the wet ingredients until thoroughly blended. Fill muffin cups about 2/3 full. Sprinkle chocolate chips over each cupcake. Bake for about 17 minutes, or until tester comes out clean. Cool completely.
½ C dairy-free margarine
2 2/3 C confectioners’ sugar
½ C unsweetened cocoa powder
¼ C water
1 tsp. vanilla
In a large glass bowl melt the margarine. Add sugar, cocoa, water, and vanilla and beat until creamy and smooth. Frost cooled cupcakes.