Egg Free Cakes

Have googled some fruit cake recipes especially for eggy free peeps like Sarah Seahorse. (I can't vouch if they work though!)


From Vegsoc Australia


1 1/2 cups mashed butternut pumpkin

1/2 cups chopped raisins

2 cups water

2 tspns grated lemon rind

3 tblspns oil

1 1/2 cups soy flour

1 1/2 cups rice flour

3 tspns baking powder

1 tspn mixed spice

1 tspn nutmeg

1 tspn cinnmon

Combine fruit & water in a large saucepan. bring to the boil, remove from heat. Stir in pumpkin, lemon rind & oil. Cool. Stir in sifted dry ingredients. Spread mixture into a greased & lined deep 20cm (8in) round cake tin. Bake in a moderately slow oven 1 & 1/2-2 hours, or until cooked when tested. Cool overnight covered in tin.


2 1/2 cups w/meal plain flour

3 tspns baking powder

1 tspn ground cinnamon

1 tspn mixed spice

3 granny smith apples

1 tspn finely grated lemon rind

1 cup stoned dates finely chopped

1 tspn vanilla essnce

1/4 cup grapeseed oil

1/2 cup non-fat yoghurt or non-fat buttermilk

1/2 cup apple juice concentrate.

Pre heat oven to 180 degrees c

Sift the flour, baking powder, cinnamon & mixed spice twice into a large bowl. Peel & finely chop the apples. Add lemon rind, chopped apples & dates. Coat well with the flour. Combine the vanilla essence, oil, yoghurt & apple juice concentrate. Add to the bowl & mix well. Spoon into a foil lined 20cm/8"" round cake tin. Bake for 50-60 minutes or until firm to touch & an inserted skewer comes out dry. Cool in the tin.

Ratlady’s Veghog Slice (I love the name!!)


8 oz biscuits, crushed (Hobnobs are best)

4 oz vegan marg

1 tbsp golden syrup

1 dessertspoon cocoa

2 dessertspoons drinking chocolate

1 dessertspoon sugar

100g bar of plain vegan chocolate


Melt everything except the biscuits and chocolate gently in a large pan. Take off the heat, add the biscuits and mix well.

Pile the mixture onto a small, greased baking tray and press down firmly with your hands. (If you haven't got a small baking tray, use a standard one but only press the mixture into half of it.)

Melt the chocolate and pour over the top of the cake. Put in a fridge or cool place for one hour to set. Cut into slices to serve. Yum!


Brownie Cake Ingredients

1 Cup Whole Wheat Flour

1 Cup Oat Flour

1 Cup Walnuts (coarsely chopped)

1/2 Cup Vegetable Oil

1 Cup Date Butter (see below)

4 tsp. Vanilla

2 tsp. Soya Lecithin

2/3 Cup Soy Milk

1 tsp. Salt

1-1/2 tsp. Roma or other coffee substitute

1/2 Cup Carob Powder - dark roasted

Brownie Cake Preparation:

Preheat Oven to 375°F. Place the first three ingredients in a mixing bowl and blend together. In another mixing bowl blend the remaining ingredients. Add the liquid mixture to the dry mixture and fold together quickly. Lubricate an 8"" X 8"" glass baking dish with Lecithin and spread the Brownie Cake mix evenly in the baking dish. Place in oven for 15 minutes. Reduce heat to 350°F and bake for another 15 minutes. Be careful not to over bake. Remove from oven and cool. Spread the frosting on the cake.

Frosting Ingredients

1/2 Cup Water

1/2 Cup Carob Powder (dark roasted)

1/4 Cup Water

3/4 Cup Date Butter (see below)

1/2 Cup Peanut Butter or Almond Butter(smooth)

1 tsp. Vanilla

1/4 tsp. Salt

Frosting Preparation

Put first two ingredients in a saucepan, stirring constantly until thick over medium heat. Remove from heat and add remaining ingredients. Mix well.

Date Butter Ingredients

1-1/3 Cup Pitted Dates

1 Cup Boiling Water

Date Butter Preparation

Place ingredients in a blender container and let stand for 5 minutes. Blend at high speed until smooth.

7 Replies

  • This is mine has bonus of being wheat free nut free too! works 2 out of 4 times sometimes is a brick sometimes is stodgy goop no idea why perhaps because twins help with weighing ingredients and eat most of the fruit.....

    300ml pineapple juice

    15g dried yeast

    50g soya flour, 50g millet flour 50g brown rice flour but have used both doves bread flour and their plain flour instead and seems to work

    1 table spoon wheat free baking powder

    2 teaspoon cinnamon

    2 tablespoons sunflower oil

    500g mix prunes sultanas raisins currents

    125g chopped dates ( can miss these out and use more prunes or couple banannas don't substitute just mixed fruit as i did or doesn't work)

    2 cooking (or 3 eating if needs be) apples peeled and chopped

    Put yeast in pineapple juice and watch froth

    mix flour baking powder and cinnamon stir in oil At this point you are supposed to chop fruit in blender and then carefully mix all together but i just whizz everyhing in food processer till sloppy adding more juice if looks sticky.

    Spoon (POUR!) into 23cmcake tin (or whatever you have!!) and bake for about an hour at 180 gas mark 4.


    Have got adapted bannana raisin loaf recipe that comes out more like a bread pudding too somewhere will dig it out if anyone wants it

  • Yes please Marmite

    Interesting that the Ratlady’s Veghog Slice refers to vegan ingredients & then states hobnobs are the best biscuits to use - are they vegan?

  • I don't think UK Hob nobs are vegan - perhaps Ausie ones are!

    There is my chocolate cake somewhere in the depths of the boards...

  • Hi

    We regularly have to make vegan/egg /dairy free cakes for school.

    We use Pure margerine and instead of eggs we use 25g silken tofu for each egg. It gives cakes a yummy rich taste.

    Will try and find my wheat, egg, dairy free cake - I posted it on here years ago.


  • Chrissie, your recipe is here:

  • Wow lots of new recipes to try. Will have to try Ratladys Veghog slice, can tease the boys about the ingredients. Also will try the fruit cake as have half a butternut sitting in the fridge. Think will soon put back on all the weight that lost on the hospital diet. Thank you Kate and Marmite, my boys will be alot happier knowing that i will still be making cake. My middle son said this evening ' mummy you can still make us cakes but not eat them yourself'. But least with all these recipes i will be able to have a slice or two.

  • oooh, not thought of using Tofu as an egg substitute!

    Have used it as a cheese substitute in cheese cake!

    Keep the cakes rolling folks!

    Love & cakes



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