Egg Free Any Flavour Cake Recipe

Egg Free Any Flavour Chocolate Cake Recipe

 

I love the idea of a base cake recipe that I can make from memory and I can choose the flavours I want each time. It is also a wish of mine that my kids learn and remember this simple recipe and pass this on. If you know of the classic French Yoghurt Cake recipe, where lore tells us that every French mother and child know this recipe and make it every week with seasonal flavours. For me, this is my version of that tradition and cake that suits many dietary requirements and seasonal circumstances such as the preciousness of eggs at the moment.

This recipe has been adapted from 3 different recipes, so I can almost say it is an original

Ingredients

  • 1.5 cups self raising flour 

  • 1/2 to 1 cup of sugar or choice. The quantity of sugar will depend on the flavour you are making your cake. 1/2 cup for banana or date cake(sweet fruit flavours). 1 cup for chocolate cake

  • 1 teaspoon of quality natural bicarb. Check for freshness by separately testing the bicarb with a few drops of lemon juice or vinegar. If it bubbles you have working bicarb
    Or 
    1 teaspoon baking powder

  • Pinch of salt

  • 1 cup of water or milk of choice

    1/3 cup melted butter or refined coconut oil or light flavored oil

    1 tablespoon of apple cider or white vinegar

    1/2 teaspoon vanilla powder or extract

    Flavours
    1/4 cup raw cacao powder
    or
    1 cup mashed banana
    or
    10 pitted dates soaked in boiling hot water until just covering with a teaspoon of bicarb sitting for 5 minutes. Then blended into a paste to add to cake

    Method

    Add all dry ingredients to a bowl and I use a whisk to blend all the dry ingredients together

    Add all wet ingredients to dry ingredients. Hand combine and put into a 22cm cake pan and place into a 160 degree Celsius fan forced  oven for approximately 30 minutes.

    The cooking time will vary slightly due to your choice of ingredients. Keep an eye on the browning on top and test with a skewer or knife to see when it comes out clean after being inserted into cake. When the knife comes our clean, it is ready. If your cake is browning too quickly then cover the top with an oven proof dish or baking paper. 160 degrees is a very safe temperature that makes it almost impossible to burn food with when watching. If ever in doubt with cooking. Always choose 160 degrees.

    Icing

    I sometimes go for thick frosting or runny icing. It all depends on how much liquid I add to the icing sugar. Pure organic icing sugar is sublime as most conventional  icing sugar is cut with corn flour to prevent clumping. I sift and whisk my lumps out for the pure organic icing sugar goodness.

    I simply add 1 cup of icing sugar and then add

    my choice of milk to the consistency I want, Start with the smallest dribble then add:

    Optional melted butter

    Optional raw cacao for chocolate icing

    Optional Brown sugar for caramel icing

    Optional Lemon for lemon icing

    You can add any flavour you like

    Then add more milk if your icing is too thick or more icing sugar if your icing is too thin

Back to Recipes

Tags