How to make a simple and delicious cake without eggs: a selection of recipes. Chocolate cake without eggs How to bake a cake without eggs

Church fasting, diet, illness or vegetarianism. All these concepts exclude the consumption of sweet pastries and cakes. The ban on animal products should not be taken as a death sentence. Housewives long ago found a way out of this situation and began to prepare a cake without eggs. Our recipes will help you bake your favorite “Napoleon” or the simplest “Honey Cake”.

Preparing a dietary biscuit

Only through personal experience can you be convinced that a cake without eggs and milk is a reality. It turns out that such baked goods are tasty and low in calories. And besides, we won’t need products from the prohibited list.

Biscuit dough is the basis of many cakes. You can use your favorite jam, preserves, syrup or condensed milk as the cream.

On a note! The same recipe is used to prepare a cake without eggs in a slow cooker. If the top of the cake is not baked well, carefully turn it over using a special mesh and add cooking time.

Compound:

• 0.4 kg of sifted wheat flour;
• 1 tbsp. granulated sugar;
• 1 tbsp. freshly squeezed orange juice;
• 30 ml apple cider vinegar;
• ½ tbsp. refined sunflower oil;
• 1 tsp. soda;
• 2 tbsp. l. filtered water;
• ½ tsp. salt.

Preparation:

On a note! The biscuit must be cooled and then carefully cut lengthwise into two equal parts. Lubricate the cakes with your favorite syrup, jam and decorate with nuts.

Still the same "Napoleon"

Do you think it is possible to make cake layers without eggs? Experienced chefs say that this is quite possible. “Napoleon” is a cake adored by many. But how to prepare it in a dietary version? Let's try to make a kefir cake without eggs. Thanks to the delicate custard, no one will notice the “fake”.

Compound:

• 3 tbsp. sifted high-grade flour;
• 1 tbsp. kefir;
• 250 g butter;
• 3 tbsp. l. granulated sugar;
• a pinch of fine-grained table salt.

For cream:

• 1 liter of cow's milk;
• 1 tbsp. granulated sugar;
• Vanillin to taste.

Preparation:

1. Place soft butter in a thick-walled bowl.
2. Melt the butter in a steam bath or microwave oven until it acquires a homogeneous liquid consistency.
3. Add granulated sugar and fine-grained salt to the butter.
4. Mix these ingredients well and set aside to cool.
5. When the oil mixture has cooled a little, add kefir at room temperature and stir everything thoroughly.
6. Add sifted flour to the liquid mixture in portions.
7. Knead the dough with your hands and divide it into 7-8 pieces.
8. To make further work with the dough easier, wrap each piece with food-grade film and place it in the refrigerator for 25-30 minutes.
9. Roll out the chilled dough into cakes, giving them the desired shape.
10. Line a baking tray with baking paper and place the cake on top.
11. Each cake needs to be baked for an average of 5-7 minutes at a temperature of 200°.
12. While the cakes are preparing, you can make the cream.
13. Pour milk into a thick-walled bowl.
14. Add granulated sugar and vanilla to taste.
15. Put the milk on the fire and heat it up.
16. Add sifted flour little by little to warm milk.
17. As soon as the cream thickens, set it aside from the stove. There is no need to bring the mixture to a boil.
18. Cool the cream and grease all the cakes with it.
19. You can decorate the cake at your discretion with nuts, candied fruits, and crumbs.

On a note! To prevent the cake from swelling during the heat treatment process, pierce it in several places with a fork.

Note for chocolate lovers

Even during the strictest diet, you can taste a small piece of dark chocolate with the maximum content of cocoa beans. You can also bake eggless chocolate cake. It is easy to prepare and eaten quickly.

Compound:

• 1 tbsp. sifted high-grade flour;
• 1 tbsp. granulated sugar;
• 1 tbsp. sour cream;
• 1 tsp. soda;
• 1 banana;
• 5 tbsp. l. cocoa powder;
• vanilla to taste;
• 100 g condensed milk;
• 100 g butter;
• 50 ml cow's milk.

Preparation:

On a note! To level the surface of the cake, use a spoon dipped in water.

1. Peel the banana and cut into small pieces.
2. In a separate container, combine banana pulp, granulated sugar, sour cream and fine-grained salt.
3. Using a blender or mixer, beat these ingredients until smooth.
4. In a separate dry bowl, combine sifted high-grade flour, soda, vanilla and cocoa powder.
5. Combine the two masses and knead into a homogeneous dough.
6. Grease a springform pan with soft butter and fill it with dough.
7. We bake the cake for an average of 40-50 minutes at a temperature of 180-200°.
8. Let the baked cake cool and then carefully remove it from the mold.
9. Let's prepare the cream.
10. Soften the butter and thoroughly grind it with granulated sugar.
11. Add condensed milk and mix the cream until smooth.
12. Cut the cooled cake into two equal parts.
13. Lubricate with cream, carefully processing the edges.

On a note! To cut the cake evenly, use a piece of fishing line or a guitar string.

Cooking your favorite “Honey cake” according to a new recipe

“Medovik” is a favorite homemade cake. Many housewives cook it with pleasure. This dessert is very easy to prepare and has an extraordinary taste. For comparison, try baking a honey cake without eggs.

Compound:

• 0.5 kg of sifted flour;
• 3 tbsp. l. sour cream;
• 150 g butter;
• 2 tsp. baking powder;
• 130 g granulated sugar;
• 3 tbsp. l. liquid honey;
• a little fine grain table salt.

Preparation:

1. All ingredients for preparing honey cakes must be prepared in advance so that they reach room temperature.
2. In a separate bowl, combine sour cream with butter.
3. Mix both ingredients thoroughly with a mixer or blender.
4. Add granulated sugar, fine-grained salt and liquid honey.
5. Mix everything thoroughly again.
6. Sift the dry ingredients and combine in a separate bowl.
7. Gradually add flour and soda to the liquid mass and knead the dough.
8. Knead the dough with your hands, it should turn out plastic and elastic.
9. Let's divide it into several equal parts-cakes.
10. Place the dough in the refrigerator for about 20 minutes. Chilled dough is easier to work with.
11. Roll out the cakes and pierce them with a fork.
12. Bake the cakes until golden brown in the oven at a temperature of 180°.

Advice! It is easier to give hot cakes the desired shape. Place a plate or flat dish over the crust and trim off any rough edges. The cake scraps can be used to decorate the cake.

This time it is a beautiful, and I have no doubt very tasty, sponge cake with banana and nut filling.

Larisa writes:

Once I was in a Vedic restaurant and tried an amazing cake there. I still didn’t understand what kind of filling it was, but I wanted to cook something like that. Today I baked my signature sponge cake with banana-nut filling without eggs, which I called “HAPPINESS”.
This is a very tender and delicious cake. Hope you enjoy!

Eggless sponge cake with banana and nut filling

Compound:

2 glasses of 250 ml (one for liquid, one for dry products)

Dough for 2 layers:

• 2 cups sour cream (fat content no higher than 15%)
• 1 cup vegetable oil (unflavored)
• 2 cups premium wheat flour
• 1 teaspoon soda
• 2/3 + 2/3 cup sugar
• vanillin (on the tip of a knife)
• 1/2 cup poppy seeds

Cream:

• 250 g butter (GOST)
• 400 grams of sweet condensed milk (GOST)

Filling and decoration:

• 1.5 cups walnuts
• 4 large bananas
• colored sprinkles
• some grapes
• sugar flower and food coloring

Making sponge cake without eggs:

1. Sift the flour.
2. Turn on the oven so that it has time to warm up to 200ºC.
3. Grease a round pan Ø29 cm with a thin layer of vegetable oil and sprinkle with flour. To ensure that the flour is evenly distributed over the bottom of the pan, twist it by tapping it in your hands. The flour, as it pours, will evenly stick to the butter. Excess can be poured out of the mold.

   Cake mold

4. Place one glass of sour cream in a bowl and add 1/2 teaspoon of soda. Beat with a whisk. ATTENTION! Do not use homemade sour cream in making this cake; it does not make cakes.
5. When the sour cream is covered with bubbles (after 1 minute), add 1/2 cup vegetable oil, 2/3 cup sugar and a pinch of vanilla. Whisk again.

   Beating sour cream, butter and sugar

6. Add 1 cup of flour, stir and add all the poppy seeds (1/2 cup). This is the dough for the first sponge cake.

   Sponge dough without eggs for the first layer

7. Pour the runny batter into the prepared pan and spread evenly with a spoon.

   Biscuit dough in a mold

8. Immediately place in an oven preheated to 200 ºC for about 15 minutes.
9. IMPORTANT! While the first cake is baking, you need to thoroughly wash the mixing bowl and whisk and wipe dry with a towel. If this is not done, then the remaining dough that gets into the sour cream for the second cake will not allow the dough to rise. The cake will be dense. There is no need to wash the glasses, because you have 2 glasses: one for dry products and the other for liquid products.
10. When the first cake with poppy seeds is baked, remove the pan from the oven and cover it with a board (tracing paper on top of the board) and turn it over. This way the biscuit will end up on the board.
11. Also wash the form and wipe dry with a towel.
12. Prepare the second sponge cake in the same way. I made it without poppy seeds.
13. While the cakes are cooling, prepare the cream. To do this, beat the melted butter with a mixer, then add condensed milk in portions (beat with a mixer after each portion). The cream should keep its shape.

    
    

14. Place the cake with poppy seeds on a flat dish and spread a thin layer of cream.

    

15. Peel the bananas and cut them into rings about 1 cm thick.

    

16. Place the rings tightly on the crust, and also place banana slices in the gaps.

    Layer of bananas

17. Spread a thin layer of cream on top.

    Banana filling

18. Chop the nuts with a knife.

    Chopped nuts for eggless sponge cake

19. Place in a bowl and add a little cream to them, just to seal them together.

    Walnuts

    Nut filling
    

20. Apply the nut filling on top of the banana filling, distributing it evenly over the entire surface of the sponge cake.

    Layer of nut filling

21. Then make a layer of cream again.
22. And now we get to the second cake. Since the sponge cake is very delicate, I recommend transferring it onto the cake by turning it over. If you turn it over incorrectly, it will be very difficult to move it later. Mine is a little cracked.

    

23. Grease the sides and top with cream. You can cover the cake with mastic on top of the cream, as shown in the DIY mastic cake recipe, where the mastic recipe itself is also given. Or decorate as you wish.

    Making a cake without eggs “Happiness”

24. Using a wide knife, apply sprinkles to sides of cake. The knife must be guided from bottom to top. The sprinkles will stick to the sides of the cake.

    

25. Decorate the top to your liking.

    

Cake without eggs “Happiness”

That's all! Eggless sponge cake with banana and nut filling is ready! Treat your family and friends!

With such a detailed description and step-by-step photographs from Larisa, I think everyone’s cake will turn out no worse than in the photo.

Often there is a desire to make a cake without eggs and milk, because they are not always available in the house. You don’t really want to run to the store to get these ingredients, but you won’t be able to give up the idea of ​​baking either. Therefore, you have to come up with your own recipe, which requires only those components that are available in the refrigerator. Unfortunately, not everyone is able to quickly prepare a delicious dessert, but you shouldn’t despair. This article will help solve the problem, because it describes in detail the stages of preparing various cakes. Here you can choose the perfect recipe that will suit the taste of the whole family and will surprise you not only with the speed of preparation, but also with the absence of the need to waste money.

Cake "Bird's milk" without eggs

For the biscuit you need to take:

• a little more than half a glass of sugar;
• the same amount of flour;
• 1/2 teaspoon of soda;
• vanillin;
• 1/2 cup kefir;
• a tablespoon of vodka.

For impregnation you will need:

• a couple of tablespoons of compote;
• a tablespoon of wine.

The souffle should be prepared from:

• 25 grams of gelatin;
• 1.5 cups compote;
• 4 tablespoons of sugar.

Preparation

The cake without butter, eggs and milk is quite simple to prepare, but not too fast. First you need to prepare the biscuit. To do this, you need to beat kefir together with sugar until foam is obtained, then add slaked soda and sifted flour. Next you need to add vodka and mix thoroughly. Then you need to prepare the mold by greasing the bottom with oil and pour the dough into it. Bake the cake in an oven preheated to 200 degrees for 30 minutes. After this, the biscuit needs to be pulled out and allowed to cool, then removed from the mold and left for about 6-7 hours at room temperature.

While the cake is “resting”, it’s time to do the impregnation. To do this you need to mix the compote with wine. Afterwards, you need to cover the bottom of the mold with cling film, cut the cooled cake lengthwise into two parts, place one of them in the mold, and soak the top with part of the mixture of compote and wine.

The remaining part of the cake should be placed on top of the first one and poured with impregnation. Afterwards, you will need to take a couple of sheets of plain or food paper, using them to place the sides between the almost finished dessert and the overlapping form.

To prepare the soufflé, you need to soak the gelatin in the compote for about 40 minutes and then place it on the fire. Stirring slowly, wait until the gelatin is completely dissolved, then remove from heat and let cool well. You need to pour ice into a small container, pour the cooled compote with gelatin into a smaller container and place it in a container with ice. Afterwards, beat the mass until it has sufficiently increased in volume and becomes foamy.

The almost finished soufflé needs to be put in the refrigerator for a couple of minutes, then immediately placed on the crust and smoothed out. Then the cake must be placed in a cold place overnight, and the next morning it must be removed from the sides and decorated.

Quick cake

This cake without eggs and milk is prepared almost instantly. The cooking process is very similar to charlotte, but the ingredients and final taste are still different.

Components:

• a glass of flour;
• a glass of semolina;
• a glass of kefir;
• 100 grams of sugar;
• cinnamon;
• 1/2 teaspoon baking powder;
• a couple of apples;
• 4 tablespoons of vegetable oil.

Recipe

This lean cake without eggs and milk is sure to please all those with a sweet tooth. Both children and adults will definitely appreciate a simple and quick dessert, the taste of which will be remembered for a long time.

Making delicious food starts with using dry ingredients. First of all, the following are poured into the container: flour, semolina, baking powder and sugar. All this is thoroughly mixed until smooth. Then pour in the oil and kefir, mixing thoroughly again.

Next you need to cut the apples. One part of the chopped fruit should be placed on the bottom of the mold, which must first be greased with oil, and the second should be added to the dough and mixed all the ingredients.

The finished mixture must be poured into a mold and placed in the oven, baking for 40 minutes at 180 degrees.

You can prepare milk in the same way. To do this, you just need to add 1/2 cup of cocoa to the dough, and pour melted chocolate over the dessert.

Napoleon

Another good cake without eggs and milk, which is more complex, is prepared according to a simple recipe. Absolutely anyone can bake it, because there is nothing special or mysterious about this dessert.

You can make a cake without eggs and milk, the recipe for which is given below, using the following ingredients:

• a glass of boiled water;
• 3 cups flour;
• a teaspoon of soda;
• a couple of glasses of sugar;
• about 6 tablespoons of flour;
• vanillin;
• a couple of glasses of walnuts;
• a teaspoon of lemon juice;
• 450 grams of butter.

Cooking process

First you need to prepare the cakes. To do this, you need to take the butter and grind it into fine crumbs along with three cups of flour. A cake without eggs and milk turns out delicious if you add lemon juice to it. Therefore, it is necessary to add soda slaked with lemon juice to the crushed butter, and then boiled water. Next, knead the dough until it is soft.

The finished mass should be divided into six equal parts, formed into balls and sent to a cold place for a couple of hours. During this period of time you will need to have time to prepare the cream. To do this, you need to pour a couple of glasses of flour into half a liter of water and put it on fire. In another container, mix another glass of water with flour, obtaining a homogeneous mass.

This mixture must be poured into a container on fire, stirring while doing so. The cream must be simmered over low heat until thickened, stirring continuously. You need to add 200 grams of oil to the ready-made cream.

All walnuts should be roasted and then thoroughly chopped. Then it’s time to take out the chilled balls of dough, which need to be rolled out into thin layers and placed on a baking sheet and pricked with a fork.

The cakes are baked separately from each other at a temperature of 200 degrees for 10 minutes. When they have cooled down a little, you need to cut off the excess edges to get the desired shape of the cake, which should then be ground on a fine grater for dusting.

Each cake will need to be greased with cream and sprinkled with nuts (except for the last one). The topmost cake layer should be sprinkled with crumbs. After this, the cake should be left overnight so that it is well soaked in the cream, and in the morning it will be completely ready for use.

Nut cream

In addition to the main dessert, you can also prepare a profitable cream for the cake without eggs and milk. It will be an excellent addition to the crust and is ideal for consumption during fasting or for people who are allergic to these ingredients.

It is universal. It can not only be used as a cake decoration, but also consumed in its pure form. He is a real helper for the owners, who suddenly have guests with children, but there are no sweets in the house.

For preparation you need to take the following components:

• 400 grams of cashew nuts;
• 100 milliliters of water;
• 50 milliliters maple syrup;
• cinnamon (literally on the tip of a knife).

Recipe

Another advantage of the cream is that it is prepared in just a couple of steps:

1. The nuts are poured with cold water and infused for 7 hours. Cold water will help soften hard nuts, but warm water will not have this effect.
2. After this, you need to immerse the nuts in a blender, add syrup and cinnamon to them, and then grind everything thoroughly.

Once homogeneity is obtained, the delicious cream is ready.

Eastern sweetness

The second cream, which is especially popular, has not been tried by everyone. This great addition to any dessert is sure to become a regular staple in the kitchen after just one preparation.

The cream, ideal for use during fasting, can be prepared from the following ingredients:

• 350 grams of halva;
• 70 grams of cocoa;
• 50 grams of water;
• a couple of tablespoons of almond liqueur;
• 50 grams of cashew nuts;
• 50 grams of almonds;
• 50 grams of walnuts.

How to cook

This cream is not prepared as quickly as the previous one, but you still won’t need to spend too much time on it. Cooking steps:

1. Absolutely all nuts must be soaked in water for three hours (cold, as written in the previous recipe).
2. The halva block should be cut into several small pieces and place them all in a blender.
3. You need to add water to the halva and grind it all thoroughly.
4. The resulting mass must be transferred to a separate plate.
5. The water should be drained from the nuts, and the softened nuts should be placed in a blender and crushed into fine crumbs.
6. To the resulting mass you need to add halva, liqueur and mix well.
7. When you have a homogeneous mass, add cocoa and mix again.

There is no need to infuse this cream, as it is immediately ready for use. You can interestingly decorate any dessert with oriental sweets by forming figures. The only caveat is that it is not recommended to give it to children, since it contains alcohol, albeit in small quantities.

For a long time, it was unknown to me that baking could be done without using eggs. But after I thought about it and started looking for recipes, I realized that this is what my family needs. Baking without eggs turns out very light and more harmonious, it seems to me. Today we are looking at eggless sponge cake recipes. I’ll give you a few recipes I liked, from which I derived mine. I suggest you do the same - don’t copy someone else’s, but create your own individual egg-free sponge cake recipe - it will be the best for you!

Afterword: In all recipes, I recommend using unrefined sunflower oil, because refined oil is very unhealthy. If you don't believe me, read it! You can also experiment with flour - do not take store-bought, chemically treated first-grade wheat, but whole grain, peeled rye... In general, trust your intuition and imagination!

Recipe 1

This biscuit is unusual. We are used to the fact that a classic sponge cake recipe necessarily includes a fairly large number of eggs, which need to be intensively beaten with sugar and then mixed with flour. Since such a product is a capricious product, you can try making the dough according to my recipe.
A sponge cake without eggs can be served with tea, sprinkled with powdered sugar, or made into a cake by cutting the cake horizontally into several layers and layering them with cream.

We will need:
- Unrefined cold-pressed sunflower oil - 10 ml
- Milk - 300 ml
- Wheat flour - 1 tbsp.
- Sugar - 1 tbsp.
- Soda - 1 tsp.
- Table vinegar or lemon juice to extinguish soda

To prepare a sponge cake, you need to take a can of concentrated milk (300 ml), sugar, premium flour, vegetable oil (to lubricate the mold), baking soda and vinegar (to quench the soda).

Pour the milk into a bowl and add sugar.
Stir the mixture until the sugar dissolves, add baking soda, quenched with vinegar, and sifted flour through a sieve. Step 3

Knead the dough until smooth.
Grease a high-sided baking dish with oil and pour the dough into it.

Bake the biscuit at 180°C for 30 minutes until golden brown. You can check the readiness of the product using a wooden toothpick. If the biscuit is ready, a toothpick inserted into it will remain dry. When baking, try not to open the oven for the first 10 minutes, as the flow of cold air may cause it to settle.

1. Pour kefir, odorless vegetable oil, such as refined sunflower oil, and sugar into a bowl. Beat everything well.

2. In another cup, mix 1 teaspoon of starch, 1/3 teaspoon of soda and 100 grams of sifted wheat flour.

3. Gradually add flour with starch and soda to the whipped liquid ingredients (from 1 p.), beat well.

4. Grease the biscuit pan with butter and dust with flour. Pour the dough into the mold and smooth it with a damp hand.

5. Heat the oven to 180°. Turn on convection mode and place the pan with the dough on medium level. Bake for 15-20 minutes at 180°. Do not open the oven during baking.

The finished biscuit turns out smooth and comes out of the mold easily.

Recipe 3

The recipe is very simple, but the dough can sometimes behave whimsically, so it may take several trials to adapt to the peculiarities of the oven and the behavior of the dough.

We will need:
- 2 cups of flour
- 1 teaspoon of soda
- 1 tbsp. spoon of vinegar or lemon juice
- 1 cup of sugar
- 1 glass of kefir 1% (you can use more fat, but dilute with water)
- 6 tbsp. spoons of sunflower oil
- vanilla to taste
- cinnamon to taste

Preheat the oven to 200 degrees. It must be already hot in advance, otherwise the biscuit will not work. Prepare a baking dish, grease it with oil and sprinkle with semolina so that the dough can be easily removed.

Sift the flour, add soda, vanillin and cinnamon, mix everything. Mix kefir with butter, add sugar and vinegar. Stir until the sugar is well dissolved. Then start pouring the resulting liquid into the flour, mixing everything well with a whisk. The dough will be quite liquid. It is important to mix it so that pimples appear in it.
Then quickly pour the dough into the mold and bake. It bakes for about 20-30 minutes, depending on the oven. The oven cannot be opened for the first 15 minutes, otherwise the dough will not work.
When the biscuit is baked, take it out and let it cool. Next is a matter of fantasy.

I have always been sure that all proverbs are true. For example, the English one says that curiosity killed the cat! But nevertheless, we are still often driven by curiosity. So I couldn’t avoid it, I was curious, but the proverb didn’t work! Today I want to offer a very unusual sponge cake recipe...WITHOUT EGGS, which Olga Ryvkina shared on one of the sites. To be honest, it was strange to read it, but I decided to take a risk - and I was right! The biscuit turned out great, but the proverb lost because the cat, in this case me, was very pleased!

We will need:
- 200 ml yogurt without additives
- 100 ml vegetable oil
- 150 g sugar
- a packet of vanilla sugar
- 200 ml milk
- 300 g flour
- 3 tsp. soda

In a bowl, beat yogurt, sugar, vegetable oil and vanilla sugar until white.
Add sifted flour, baking powder and milk to the whipped mixture and mix everything thoroughly, then beat for 1 minute with a spoon.

Grease a frying pan or baking dish with oil and sprinkle with flour. Lay out the dough and smooth it out.
Preheat the oven to 190 degrees in advance and bake the biscuit for 30 minutes. In the oven it will rise before your eyes!

Remove the biscuit from the oven and cool thoroughly.
Cut into 2 layers and coat with the cream you like best. Decorate according to your mood. Or you can simply cut them into pieces like cookies and sprinkle with powdered sugar.

The sponge cake turns out porous, fluffy, buttery-moist and very tasty! Try it!

I suggest making a cake without eggs today. As a basis, I took the recipe for eggless sponge cake from Tatyana Litvinova.

Pour the butter into the kefir, add sugar and stir until the sugar is completely dissolved.

Add baking powder and vanillin to the sifted flour and mix.

Pour the kefir-oil liquid into the flour and mix with a mixer.

We line the mold with baking paper, pour the dough into it and place it in an oven preheated to 200 degrees for 15-20 minutes (depend on your oven), until the skewer is dry. Do not open the oven for the first 10 minutes. Remove the finished biscuit from the oven.

While the biscuit is cooling, let's prepare the cream. Add butter (room temperature) to the boiled condensed milk and beat at low speed.

Then add sour cream and mix until smooth. The cream is ready.

I cut the cooled biscuit into 2 layers.

Using a cooking bag with a nozzle (so that the layer of cream is even and of equal thickness), I distribute the cream in a zigzag on the surface of the cake.

I place the second cake layer on top. I apply the cream to the top cake and sides. I sprinkle the sides of the cake with crumbs. I decorate the top with the remaining cream. In the center of the cake is grated chocolate.