September 1, 2016 - 9:44am
Eggless sugarfree cake
Hello members, I am trying to build a basic cake without any eggs or sugar, just added 1tsp Baking powder and 1/2 tsp Baking soda to 2 cups of whole wheat flour and 100ml oil mixed well and put it in oven preheated at 180 degree C for 45 min. The basic crumbly cake structure is not coming, just a brick of cooked dough it seems, it seems as if chemistry is happening. I have tested my baking soda and powder, all okay. At one or two places I see a big hole may be gas is accumulating there at one place but not dispersing to entire area, cake rises also. Where things are going wrong??
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Buttermilk or equivalent.
Basic recipe...
Flour
Oil
Baking soda and / or powder
Pinch of salt
Buttermilk or milk with a little acid like lemon juice
(And of course eggs and sugar)
Mix dry ingredients and place to one side.
Pour out milk and add a tsp or two lemon juice or apple cider vinegar. Mix.
Add oil and buttermilk or substitute to the dry ingredients.
Mix into a batter then pour into loaf pan.
Bake in preheated oven.
Doughy tells me it's too dry. Should be a batter. And not risen tells me there's no chemistry taking place due to lack of buttermilk and pinch of salt.
Find a recipe. Keep the flour, buttermilk, raising agents , oil and salt. Everything else is decoration.
You can use applesauce instead of eggs and xylitol instead of sugar.
Self-raising flour, a bit of bicarb, butter, natural yogurt or buttermilk, pinch of salt and off you go.
Rub in the butter, make a soft dough, cut into rounds, bake hot for 10-12 minutes, split, serve with clotted cream and jam (jam on-top)
Although they are nicer with a bit of sugar added. Currants too.
-Gordon
No eggs-No dairy. Dump all ingredients in a bowl (or even the pan you will be baking it in), mix well and bake. Lovely,high, chocolatey cake. I left my notes on it from when I tried to do it GF and have some untried variations,also.
As for sugar, I have made it with Splenda. Use more Splenda than they usually call for. Or try truvia. Cake-with or without sugar is high calorie due to the carbs from the flour. Speaking from my experience, I'd rather have a small piece of good cake than any part of a sugarfree (usually not appetizing) cake. The first bite is the best so all you need is a 2 bite experience-first bite nirvana and second bite confirmation.
Enjoy!
Camper Cake -Dump Cake-Chocolate 9x13 375 40 min
Sweets dessert easy
9x13 cake Small cake (8x8 pan) (untried)
Mix dry ingredients thoroughly. Then add wet ingredients.
FOR 9X13 PAN FOR 8X8 PAN (UNTRIED)
Mix well and then put into pan and bake as a cake. It can be mixed in the container it will be baked in, also.
My kids call this “camper cake” because the first time I ever made it, I drew a camper on it with colored frosting. Very easy and very fluffy. It is also eggless and milkless!
OPTIONS: (Untried)
Vanilla: omit cocoa. Double amount of vanilla.
Spice: omit cocoa. Add 1 Tbsp pumpkin pie spice.
Orange: omit cocoa & vinegar. Substitute orange juice for the water.
Lemon: omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added
Lemon Vanilla Wacky Cake
(for a 8″ square/circle pan, double this recipe for a 9 by 13)
Sift together into the pan in which you will be baking the cake:
Mix the dry ingredients together with a fork, making sure to get an even mixture. Then make 4 wells (some big, some small, and some just right) in the dry ingredients. Pour one of the following ingredients into each of the wells (respectively):
Then pour 1 tablespoon of lemon juice into 1 cup of cold water and pour that over the whole thing: mix well with a fork. Bake at 350 degrees for 30 to 35 minutes… until a toothpick comes out clean. LEMONY!!!!!!
GF flour and xanthan gum-cake more dense and dry looking.
Great, good recipes
Are you trying to bake vegan? There are lots of vegan cake recipes. Eggs act as a binder in cake, so you have to find a similar substitute (some use bananas, egg replacer, etc). As for the sugar, if you just take it out it will be dry because it's one of the liquids. I've substituted Splenda for baking in cake before, not much difference. You could try stevia or even fruit puree maybe?
Knowing your reason for it to be egg and sugar free would help. It's not really cake if it ain't sweet! ;)
I have complicated health issues and have restrictions on manythings, specially things used in cake, then the question arises why I have to eat cake but kind of I cannot ignore it, I just love it, I know without sugar its not a cake so I make banana cake and more dense ripe banana I use to get sweetness. But this banana cake is brick, no aeration, no bubbles, not even 1% cake like structure. Then I thought may be bananas are making the batter heavy not letting it rise so I dropped banana to check if anything else is the culprit. So thats why I tried to make a basic cake using flour raising agent, oil and salt, I think these 4 ingredients should make a very basic cake like thing. 5 Years back I used to bake great cakes to my liking, after I went ill, now I am not even able to bake a basic cake so I thought to ask the experts here where I am going wrong coz I think I have gone insane not been able to make a basic cake for myself. I suspected the oven also thinking it may not be giving the right temperature but it looks okay, can I buy a onside oven thermometer to check if oven is doing its job?
Baking powder,especially, can go flat. Get a fresh can and see if you can get some lift.
It is tough when you have health issues that restrict what you can and cannot eat. I know from personal experience. I have found ( also from personal experience) that I would rather have a controlled amount of the full recipe that a larger piece of a modified recipe. That is, if I am able to have any at all.
Cake, like bread, is one of the least forgiving bakery items to try and replicate in a low carb, low sugar way. Denser tea cakes- like banana bread- are more forgiving and easier to adapt. Brownies made with a bean base (yes-I said beans!) or cheese cakes are easier to adapt to eggless and sugarless. I have never made cake using a low carb flour like almond flour but that might be worth exploring for you. You could find those kind of recipes on either gluten free or low carb websites. There needs to be some structure if you go flourless, also, so you could also explore using xanthan gums or psyllium.
Have fun!
Banana Bread No Eggs
When I make this in the Kitchen Aid, I just spin the bananas in the bowl with the paddle to mash them, then continue with the recipe. Only one bowl to wash!