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Cake batter that has no eggs but must use milk

Mollysmadness's picture

Cake batter that has no eggs but must use milk

Hi All, I have spent the past 9 years perfecting all of my baking to accommodate my son’s severe food allergies.
He recently passed a baked milk challenge and I am to bake cakes with at least 1 cup of milk in it. Unfortunately I cannot use eggs because he is allergic to them. I have spent the past week trying to make a moist cake that has milk and no eggs in it. I have had no success. They are dense and aren’t cooking all the way through.

Help please! Thank you for any insight!

GaryBishop's picture

I haven't baked it but this one looks good:


Hermit's picture

1) Not sure what flour you are using, but you could try a specialized cake flour instead of AP flour. Cake and pastry flour has less protein and more starch and yields a softer crumb.

2) Animal-friendly (vegan) diets use an "egg replacer" product that you can find at health food stores. It is usually a mix of tapioca starch and potato starch and typical application calls for about a teaspoon added to your flour.

3) There are also other techniques for making a dough softer using tapioca starch. One method is from China called the "Tangzhong" method. Basically you take a small bit of tapioca and some water and heat it lightly on the stove until it turns into a gel. You mix this gel thoroughly into your dough and it creates a softer, lighter crumb. The theory is that the gel helps bread dough retain more moisture. I have used it for some sandwich breads and rolls and they indeed turn out very soft.

Now (3) is a bread technique but I think that if you are using an AP flour then adding a bit of tapioca flour could help soften the overall crumb. This would require experimentation and you might just try looking for a good vegan or GF cake recipe that uses tapioca in the crumb itself.

JonJ's picture

I've used the 'juice' from canned chickpeas to make eggless meringues before, eg.

Think it should work for cake too but have never tried.

Abe's picture

Aquafaba is a perfect egg replacement. 

If the cake compliments these flavours you can also use applesauce or banana. Then there's flaxseed or chia egg replacement. 

I believe a tangzhong can work very well too. 

FloridaShark's picture

These should give you something to work with,

25 Delicious Eggless Cakes & Desserts - A Baking Journey

Sabina's picture

Here's my favourite childhood cake recipe. It was from a Fry's Cocoa recipe booklet. The original recipe just didn't have eggs! This has been recopied several times and includes my mother's notes. I assume it's 1 tsp vanilla, not a tbsp. It makes a small cake and I used to double it as a matter of course. I normally used different icing, too.

Cocoa-Banana Cake ( egg free and can be dairy free)

Sift /mix together:

    ½ cups flour

    1 cup sugar

    1/4 cup cocoa

    1 tsp. Baking soda

    ½ tsp salt (optional)

Blend together:

    3/4 cup milk or soy milk

    ½ cup mashed banana

    1/3 cup vegetable oil

    1 tbsp lemon juice

    1 tbsp vanilla


Make a well in centre of dry ingredients. Add the liquid ingrediets and beat with a fork until smooth (about 2minutes). Pour into a prepared 8" square (2 litre) pan. Bake at 350 F for 30-35 minutes or until done. Cool completely.

Cocoa Banana Frosting

Melt 2 tbsp butter or margarine in medium saucepan. Remove from heat. Stir in 1/4 cup cocoa and ½ tsp vanilla. Alternately belnd in 1 ½ cups sifted icing sugar, 2 tbsp mashed banana and 1 tbsp milk until frosting is smooth. Let stand until spreading consistency. Stir occasionally.


Note: For plain banana cake, substitute corn starch for the cocoa.