I wanted to know if someone can share a basic chocolate and vanilla egg-free recipe or any references for that matter? I had endless research on the subject and tried a couple seemingly reliable recipes that made flavorful sense to me. Aware of weaker cake structure and baking size limitation compared to recipes using eggs, I found a recipe that taste good; but the cake layers are thin layers. This meant quick pan rotations to arrive at a decent cake height unless I buy more 8” cake pans. I end up having a cake with about 7-8 layers of 1/4” thick cakes. Then I filled and frosted the cake with chocolate ganache. My friend is not strictly vegan; so I assumed that someone is just allergic to eggs and egg products. Thanks.

Here is a chocolate cake recipe. The original recipe contains eggs but it goes on explain how to replace the eggs in this recipe.

http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/Mom-s-Dairy-Free-Chocolate-Coffee-Cake.html

Google “wowie cake” for an excellent eggless chocolate cake recipe.  It bakes to a height of about 1.5 inches, and easily doubles; use Hershey’s cocoa for best results (it doesn’t work with the more expensive cocoas).  For a non-chocolate version, I’ve subbed out almond flour for the cocoa and it works - a little more dense because the almond flour adds more structure but still good.

Thank you so much for the suggestions. I will definitely give it a try.
Have a nice weekend.

Jeanne - 09 May 2012 08:27 PM

Google “wowie cake” for an excellent eggless chocolate cake recipe.  It bakes to a height of about 1.5 inches, and easily doubles; use Hershey’s cocoa for best results (it doesn’t work with the more expensive cocoas).  For a non-chocolate version, I’ve subbed out almond flour for the cocoa and it works - a little more dense because the almond flour adds more structure but still good.

Jeanne, how much almond flour do you use?  My wowie cake calls for 20g (3/4 oz) of cocoa.

I’ve come to bake this cake frequently. It’s good and it’s fast and needs no prior prep.

I think almond would be a nice change.

Thank you!

I sub out equal amounts of almond flour for the cocoa.  The Bob’s Red Mill is good; expensive but readily available.

Jeanne - 07 April 2013 01:45 PM

I sub out equal amounts of almond flour for the cocoa.  The Bob’s Red Mill is good; expensive but readily available.

Thank you Jeanne.

I have that brand of Almond flour.

I’m going to try making this cake today. I’m thinking of glazing it with the rum glaze used in Thomas Keller’s Rum Cake (Bouchon Bakery).

Thank you for your help

That sounds great!  I love the idea of the almond cake with the rum glaze, let me know how it works out….

I will!! Thank you!!

Flour Girl - 07 April 2013 01:55 PM

Thomas Keller’s Rum Cake (Bouchon Bakery).

By chance, have you baked this cake?  I’m curious as to how it turned out, it is on my to-bake list

Julie - 08 April 2013 08:03 AM

Flour Girl - 07 April 2013 01:55 PM

Thomas Keller’s Rum Cake (Bouchon Bakery).

By chance, have you baked this cake?  I’m curious as to how it turned out, it is on my to-bake list

I baked it yesterday. I haven’t cut it yet. It looks GREAT!! We went to a party last night but will be having the cake later.  I’ll let you know how it tastes

I use the King Arthur Flour version of this recipe. They offer variations in which you can substitute rum for a portion of the liquid.  I followed the original recipe with the exception of substituting almond flour for the cocoa and omitting the espresso powder.

Here is the recipe. I don’t make this recipe in the pan. I use a bowl and sift the dry ingredients. We love this cake I have torted it and it stays moist until the last crumb.

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (7 ounces) sugar
1/4 cup (3/4 ounce) cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon (1/2 ounce) vinegar
1/3 cup (2 5/8 ounces) vegetable oil
1 cup (8 ounces) cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration)

Preheat your oven to 350°F.

Measure all the dry ingredients into an 8” or 9” round or square cake pan; if you use an 8” pan, make sure it’s at least 2” deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations.

Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.

Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Note: If you’ve used espresso powder, adding coffee will make this a mocha cake. Stir all the ingredients together with your fork until they are well blended.

Bake for 30 to 35 minutes. Serve right from the pan; warm from the oven, this Cake-Pan Cake is wonderful with a big glass of milk (skim, of course!) Once cool, frost with this simple chocolate frosting, if desired: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half until the chips melt. Stir until smooth, and pour/spread over the cake. Yield: 12 to 16 servings.

http://www.kingarthurflour.com/blog/2010/09/29/still-the-one-cake-pan-cake-takes-the-cake//

Thanks, FG

Please let me know how you liked the Bouchon Rum cake, I thought it was interesting because it used almond flour and had no vanilla.

Julie - 08 April 2013 04:04 PM

Thanks, FG

Please let me know how you liked the Bouchon Rum cake, I thought it was interesting because it used almond flour and had no vanilla.

Hi Julie,

I never tasted the Bouchon Rum Cake. I made it a few times. My husband loved it. I brought it to Thanksgiving dinner at my MIL. My sister-in-law asked me for the recipe.
That cake uses a dozen eggs and more than a pound of butter so I would not eat that cake.  However, it was a masterpiece and everyone who had a piece loved it. The crumb was perfect and the batter filled the bundt pan to make an extraordinary presentation in my humble opinion.

The glaze is great. It is thick and sweet and can be used in many other recipes.

I don’t think it suffered from not having vanilla because rum was in everything: the batter, the soaking syrup and the glaze.

Below is a picture of the Bouchon cake last Thanksgiving

Jeanne - 07 April 2013 02:17 PM

That sounds great!  I love the idea of the almond cake with the rum glaze, let me know how it works out….

Hi Jeanne,

It is FABULOUS!! I love it even more than the cocoa version.  It is delicious. I will be making this a lot!

The rum glaze is perfect on it.

The King Arthur version of this recipe allows for using rum to replace some of the water.  I didn’t do that this time but it I may in the future.

Thank you for your help!!

Flour Girl, thanks for reporting your results with both of those cakes, they look great! 

Anytime, Julie. After having a piece I have to say that glaze is super sweet. Maybe it would be better to drizzle the glaze instead of covering the entire top.