It’s my birthday coming up and I want a cake! Can anyone recommend a cake recipe without eggs?

Flour is ok because I can just substitute spelt flour np.

For sweetner I can use Agave, which seems to be the only sweetness I can handle…it’s a liquid like honey or maple syrup.

I have egg-replacer but I’d prefer not to have to use that gunk it I can avoid it.

Hi Sunshine and a big Happy Birthday in advance <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

Well, if it's any consolation my sister in law used to make cakes without eggs and they used to hit my stomach like a log. They felt like those heavy puddings you get and in retrospect, keeping them, heating them and serving them up with cream or milk probably would have been better. But the birds usually wound up with it. Watching them try to get off the ground afterwards was always interesting <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> If she read this, I'd be dead.

Anyway, my brother convinced her to PLEASE start using eggs and they were nice and fluffy again! She's a great cook, but missing the eggs in her early cake-making days was a big mistake. Cakes NEED eggs, at least the ones she baked did because she was using an ordinary cake recipe, but just excluding eggs.

But, your issue here of course is different, so I don't know if this will be much help and you may have to add or change certain ingredients with your own, but here is a link that maybe of help.

http://www.allergy.org.nz/shop/recipes/brilliant+birthday+cakes.html

Thanks Bex, you can wish me happy birthday on Monday

I will let u know how the cake goes<img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

<img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> Look forward to hearing how it turns out!

Hi Sunshine, Happy Birthday
I just recently read about someone using flaxseeds in place of eggs on one of the mailing list I'm on. Apparently it binds well to other ingredients I just googled that and came up with:

"Using Flax Seed:
For each egg needed, place in blender:
1 heaping tablespoon of whole organic flax seed, blend until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and has the consistency of eggs. Each 1/4 cup of Flax seed mixture will replace one egg in baking"

http://www.thecookinginn.com/eggsub.html

http://heidioh.blogspot.com/2007/03/flax-seed-as-egg-replacement.html

Cheers,
Cara

Excellent. Thanks……that is a very useful egg replacer list of things to replace egss with! I notice Vinegar on there. I will use Aple cider vinegar…that will be perfect. I love ACV.

I will attempt two cakes Sunday…..a carrot cake and Bex’s Chocolate cake…but I will monkey about with the ingredients a bit…..Agave instead of sugar, carob instead of cocoa, spelt flour.

Hopefully one of them will be ok.

This year I feel the need for a birthday cake….its been too long since I ate a bit of cake.

Thanks.

Yes you have to treat yourself from time to time I believe! Good luck with it. Please let us know how they turn out.

Plain egg free cake recipe:
Ingredients
8oz flour (whichever you can eat...rice,quinoa...)
3oz coconut oil
pinch of seasalt
4 teaspoons baking powder(gluten free)
3oz of your agave nectar?(I used xylitol)
1 tspvanilla essence or scrape out a pod
equal amounts of rice/other milk and water to fill half a cup.

1.mix flour & seasalt
2.mix coconut oil,add sweetener & vanilla &mix to dropping consistency with the milk &water,
3.Turn into a greased 7 inch tin & bake in moderate oven for 45mins to 1 hour.

I changed the recipe to this:

Sunshine’s Birthday cake

3 cups spelt flour
1 Tbsp baking powder
6 Tbsp carob powder
1/2 cup agave nectar
1 tsp baking soda
1 tsp vanilla
2 Tbsp apple cider vinegar
½ cup olive cooking oil
1 cups water

I did that thing with the flax seeds too.

Using Flax Seed:
For each egg needed, place in blender:
1 heaping tablespoon of whole organic flax seed, blend until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and has the consistency of eggs. Each 1/4 cup of Flax seed mixture will replace one egg in baking"

1. Sift dry ingredients
2. Add liquids and mix well.
3. Bake at 170°C in a 20-22 cm round greased tin for 55 minutes or until skewer comes out clean.

It was a glorious success.

My wife gave it 9.5 out of 10, and that is high praise indeed. She said it tastes just like a normal cake. She though the consistency was perfect.

I thought it was a bit “heavy” but considering this is the first cake I have eaten for at least 2 years……..was lovely. Very easy to make too.

Next time I will soak the flour overnight in the ACV (to activate the enzymes) and soak the flax seeds o/n too.

I would have put coconut oil in, but my wife does not like it, so I used olive oil instead.

Oh yes…the iceing……..glorious too…….

Handful of cashew nuts in the blender plus a touch of agave, plus the juice a 1 lemon……easy peasy……..heavenly!

<img src="http://herballure.com/ForumExtras/Images/moaybztmwz.jpg">

<img src="http://herballure.com/ForumExtras/Images/knaqpqyfic.jpg">

<img src="http://herballure.com/ForumExtras/Images/gwgvmsasbm.jpg">

and here are some of Mati’s Truffles….

<img src="http://herballure.com/ForumExtras/Images/rafxjxqxaw.jpg">

And yes...that is a snow man in the back ground of the pics.....it snowed like crazy yesterday.

Wowee, They look amazing! So light and fluffy. Who woulda thunk it. I love your idea for the icing too. I will be turning 30 towards the end of the year and I'm so going to treat myself to a cake. Well done and Happy Birthday!

Ditto, they look wonderful! <img src="/ubbthreads/images/graemlins/twothumbsup.gif" alt="" /> Congrats Sunshine. Now you have these up your sleeve everytime you have a special occassion, or you just feel like some cake/treats.

I'm surprised they turned out looking so good, just goes to show it can be done and it's not necessary to use other more allergic ingredients. I'll keep this thread here in mind if Im ever able to loosen up my very strict diet. I would have LOVED this a few years ago when I could eat healthy alternative treats!

Sunshine, are you able to consume coffee alternatives? E.g. chickory? Or dandelion coffee (which is good for the liver).. Wouldn't that go well with these treats? I'd love it! Not sure if I can have those things now, I "think" that the dandelion coffee may contain a bit of lactose, but I'm not absolutely certain. I used to drink that stuff a lot and did just fine on it. Now I can't really deviate at all.

Cheers.

Well done, that cake looks absolutely delicious, did it turn out like that first try.it can be a tricky act making a cake that strays from the usual cake ingredients.It's always an experiment for me but dosn't always work out first time,there's been a few occasions were my cakes were so crumbly we ate them with spoons.But then the turned out different the next time and I also had discovered a nice new recipe for making fruit crumble.
Most of the delicious cake recipes I know have eggs though.

Seriously…I promise you…… my Wife gave the cake a 9.5 out of 10. It looks and tastes just like a proper cake. It’s wheat free, egg free, sugar free, great texture, tastes great and I can eat it without any problems<img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

Yes, that was the first attempt at the cake. I did make a banana cake about 3 months ago……it was a disgusting rubber brick. A total failure. But this was a total success…hence the pictures!:o

I drink lots of different herb teas. I don’t drink normal tea, nor coffee, nor coffee substitutes. Herbs teas are the biz. I drink liquorice, borage, daminia, neetle, chamomile, I have a kidney cleanse tea that I can’t remember the name of, pau d’arko but I only drink that on a parasite cleanse…because its lethal! I have some posh tea blends too, with flowers in called “sun star.” I have dandelion tea from time to time, its good for detoxing, but I’m outta stock right now.

Its a fantastic thread and i love it. I found some new cake ideas from here. I love to make cake at home so its gonna be great fun tonight because i am going to make cake tonight.