Vegan or not you should have my top four Egg Free Cake Recipes in your repertoire!
The best part is there are no weird ingredients that only vegans have in their pantries!
I bet you have everything you need to make these cakes right now!
Only the White Cake recipe requires an electric mixer
The other three egg free cake recipes are simple one bowl mixes!
Each recipe below links to it’s own page with lots more information and notes for success
Including ingredient substitutions and a video tutorial for how to mix each recipe!
Check out this quick YouTube video here with all four cakes in less than 4 minutes!
A 1:1 ratio Gluten Free flour can also be used in each recipe below with no other changes needed!
All recipes can be converted to cupcakes, round layers in all sizes, bundt cakes, sheet cakes and more!
Gretchen, bought your modern baking book and the cookie recipes work great. However just tried the double vanilla bean birthday cake and it was a dense undercooked mess . It was baked 45 minutes in a 9 x 13 pan. Top and bottom are cooked but middle dense and gooey. I used the metric measures and checked against your other cake recipes on site. Best vegan vanilla cake has 10 g more of baking powder. Was this my problem or did I overmix ( I used a mixer to make cake). ? I love your recipes , they are usually so spot on to bake and great flavour. It is driving me nuts. ( I tried twice to make recipe and both times same problem). thanks
Oh no! I am looking at the recipe right now.
So the Double Vanilla Bean B-day Cake in my book is identical to my Vanilla Cake Recipe here on my website
It’s weird because I literally just baked this recipe today for a Mardi Gras I am testing. The only thing different I did was use soy milk instead of water I used All Purpose Flour instead of cake flour because I am clear out of it!
Now I have had some people complain about using cake flour with similar results as you explain and I wonder if the cake flour is not the culprit (although I have used it, obviously it is the way I wrote the recipe originally)
But the thing about cake flour is that is absorbs less liquids in the recipe which could be why some people are getting that raw gooey uncooked center??
I think I am going to have to change this recipe to all purpose flour since when folks use the AP I have never heard a bad remark.
I’m sorry this happened to you! It pains me to hear of wasted ingredient$$$$!
Thanks so much for checking it. I thought the baking powder was issue but i used cake flour… so I will try it with all purpose flour and the larger amount of baking powder. While i am not thrilled with throwing out the original disaster I knew vegan baking like gluten free has a curve to it. Once I get that master recipe it will be great. My daughter just made the pastry cream from the book tonight and that turned out perfect. Appreciate you checking out this problem. I do love the book. Next I want to make the vegan cream cheese. Can’t get it where I live.
Hi Nancy! Just to be clear the 4 tsp of baking powder is correct, I would not add more when you try again. Glad to know the pastry cream worked out!
Re: Gluten Free I rarely do it but I know my Yellow Cake recipe here works great with a 1:1 sub for GF like Bobs Red Mill
Very informative