I need a cake resicpe?

Question

I have a friend that can't have eggs and i need a resicpe for a cake that does not have eggs in it .

Answer 1

Canadian No Egg Chocolate Cake Recipe

Ingredients:
3 cups flour
6 tablespoons cocoa
2 teaspoons baking soda
2 cups sugar
1 teaspoon salt
3/4 cup vegetable oil, divided by 3
6 tablespoons white vinegar, divided by 3
6 teaspoons vanilla, divided by 3
2 cups cold water


Sift together the flour, cocoa, soda, sugar, and salt. Make 3 holes in the dry ingredients. In each hole, pour 1/4 cup oil, 2 tablespoons white vinegar and 2 teaspoon vanilla. Pour cold water over all. Sitr just until well mixed.
Pour in an ungreased 9x12 pan. Bake at 350 degrees for 35 to 40 minutes.

Answer 2

GREAT Vegetarian Cake Recipe!!!



The basic recipe:

1 1/2 c. flour
1/2 c. oil (I use 1/4 plus water)
1 c. sugar (I like 1/2-3/4 c.)
1 1/2 tsp. baking soda
1/4 tsp. salt
1 scant cup soy/ricemilk/water (water works fine)
Bake at 375 for 30 min. in greased pan.
Note:
this is a small recipe.
I'd double it for 4 servings, triple it if your house likes cake!
(I've made 4 versions of this cake in the past two weeks for my house, and each disappeared overnight!)

Variations:

Sweet and Light Lemon Cake:
add 1/4-1/2 c. lemon juice instead of the water/ricemilk (that's for a double or triple recipe)

Orange Cake:
add 2 c. OJ instead of water and cut back sugar (for a double recipe)

Torte:
cut 1 or 2 apples into slices and lay them on top. you can sprinkle with cinnamon and/or sugar if you'd like.

PLUMS actually wok really well like this - cut them in half...you need about 10.
(again, this is for a double or triple recipe).
be sure to make this in a large round pan for the right look.
you may also want to use the full quantity of oil so that it's richer (instead of eggs, you know).

Answer 3

Easy Eggless Chocolate Cake
INGREDIENTS
1 1/2 cups cake flour
1 cup white sugar
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8 x 8 inch square pan.
Sift the flour, sugar, 3 tablespoons cocoa, baking powder, baking soda and salt together. Make a well in the center and add the water, oil, vinegar and vanilla. Beat until smooth and pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
To Make Frosting: Combine the 1/2 cup cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread warm mixture over the top of a slightly cooled cake.
THIS ONE SOUNDS REALLY YUMMY
Depression Cake
INGREDIENTS
1 cup shortening
2 cups water
2 cups raisins
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2 cups white sugar
3 cups all-purpose flour
1 teaspoon baking soda
DIRECTIONS
In a saucepan combine the shortening, water, raisins, cinnamon, nutmeg, allspice, cloves and sugar. Simmer for 10 minutes. Remove form heat and let stand until cool.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
Stir the flour and baking soda into the cooled raisin mixture and mix until just combined. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

Answer 4

I have only one for you, but it is very good.
ENJOY!!!

Earthquake Cake

1 cup Coconut
1 cup Pecans; chopped
8 oz Cream cheese
1 pound Confectioner's sugar (box)
1 package German chocolate cake mix
1 Stick butter

Heat oven to 350 degrees F. Grease and flour 13x9 inch pan.
Spread the coconut and pecans over bottom of pan. Mix cake mix according to package directions. Spread over coconut and nuts. Mix butter, cream cheese and powdered sugar together. Drop teaspoons of this mixture over cake, using all. Bake for 45 minutes. Cake will set up when cooled.

Answer 5

All-Occasion Marble Cake:

Cake
1/3 cup unsweetened cocoa
1 1/4 cups granulated sugar
1/2 cup unsalted butter, softened
3 eggs
1 cup milk
2 teaspoons vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Frosting
1 1/2 cups semisweet chocolate chips
3 tablespoons unsalted butter, softened
2 cups confectioners' sugar
1/4 cup milk

For the cake: Heat oven to 350° F. Lightly coat a 9-by-13-inch baking pan with vegetable cooking spray; set aside.

In a medium bowl, combine the cocoa, 1/4 cup granulated sugar, and 1/4 cup water. In a large bowl, with an electric mixer at medium-high, beat the butter with the remaining sugar until light and fluffy. Reduce speed to low, add the remaining ingredients, and beat until smooth.

Spoon 2 cups of the vanilla batter into the bowl with the cocoa mixture; blend until smooth. Pour the vanilla batter into baking pan. Spoon in the chocolate batter to create six puddles on top of the vanilla batter. Using a knife, drag through the two batters to marbleize. Bake 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.

For the frosting: Melt the chocolate in a Pyrex measuring cup in a pan of simmering water; stir.

In a medium bowl, with an electric mixer at medium speed, beat the butter, sugar, and melted chocolate, adding just enough milk to make a spreadable frosting. Frost the cooled cake.

Yield: 16 servings

Answer 6

Eggless, ok let's see. Here's one that calls for Mayo, but don't worry, you can't taste it, it just makes it nice and moist. Hope your friend likes it.
1 c mayo
1 c water
1 tsp vanilla
2 c flour
4 TBS cocoa
2 tsp soda
1 c sugar
dash of salt

Add dry ingredients to liquid mixture. Stir. Grease and flour small
sheet pan or 2 layer pans. Pour and bake 30 min. at 350. Cool and frost.
------------------------ Enjoy!

Answer 7

u can avoid eggs in any cake recipe, it just wont blow up so much when u bake it, use a bit more baking powder and less sugar for this reason

Answer 8

2 cups graham cracker crumbs
1/2 cup cocoa powder
1 cup sugar
3/4 cup melted butter

2 cups sugar
3/4 cup water
1 1/2 cups heavy cream
8 ounces bittersweet chocolate, coarsely chopped
3/4 cup sour cream
3 (8 ounce) packages cream cheese
4 eggs
1 tablespoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
Combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. Toss with melted butter. Press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
Bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). Return the caramel to the stove over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the sour cream. Remove from heat and set aside.
Beat the cream cheese until fluffy in an electric mixer. Add caramel mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared pan.
Place pan into a hot water bath with the water coming half way up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Chill completely before serving.



INGREDIENTS
2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream

2 eggs, lightly beaten
1 1/8 cups white sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Answer 9

go to cooks.com and type in cake, then keep looking till you see one without eggs. Good luck

Answer 10

http://www.cooks.com/rec/search?q=cakes they might have one good luck!