19 Delicious Egg-Free Cake Recipes

Vegan Pineapple Upside Down Cake
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Coping with an egg allergy doesn't mean you need to give up delicious, moist cake.

Sure, most cake recipes involve eggs, which serve numerous functions: they help the cake to rise, keep it soft and springy, and make it airy. But it's possible to use the chemistry of baking to figure out safe egg-free ingredients that will accomplish those same goals without the allergenic ingredient.

These recipes are not only egg-free, but are also dairy-free and vegan.

If you don't have a problem with dairy, you always can substitute regular milk for the soy and almond milks included in the recipes.

Note that some of these also contain nuts or other allergens and may not be suitable if you have multiple food allergies.

Here are our many egg-free cake recipes, organized by flavor:

Chocolate Cake Recipes:

Vanilla Cake Recipes:

  • Vegan Yellow Cake: You will need egg replacer and coconut milk for this recipe, which makes the perfect yellow birthday cake.
  • Vegan White Cupcakes: These cupcakes make great school snacks. Decorate them with your favorite dairy-free frosting.

Fruit and Spice Cake Recipes:

Egg-Free Cake Recipes for Breakfast or Brunch:

  • Vegan Lemon Tea Cakes: You don't need to schedule a high tea to make these lemon tea cakes — they'll work just as well for breakfast or brunch.
  • Vegan Coffee Cake: Note that this recipe is not nut-free (it uses walnuts and almond milk), so if you're allergic to nuts you may want to look elsewhere.

    Specialty Cake Recipes:

    • Vegan Irish Whiskey Cake: What do you get when you combine coffee and whiskey (but not milk and eggs)? A vegan Irish whiskey cake.
    • Vegan King Cake: King cake traditionally is served on the last day of Mardi Gras. Make sure to stir in a tiny plastic baby, or alternatively, a dried bean.
    • Dairy-Free, Egg-Free Cheesecake: You'll have trouble believing this delicious cheesecake is really egg-free and dairy-free.

    Adapting Your Own Favorite Cake Recipe

    Not all cake recipes can be adapted to be egg-free and still retain their taste and structure, unfortunately.

    For example, angel food cake, which relies on egg whites for its airiness, will not work well with an egg substitute. Other cakes that use large numbers of eggs — Aunt Bev’s pound cake with a dozen eggs, for example — just won’t taste the same if you use a egg substitute.

    However, most cake recipes are pretty forgiving and can be adapted to be egg-free fairly easily. The key is figuring out the right egg substitute to use for each cake. A dense, nutty spice cake may do well with flax seed gel or applesauce, while a fluffy chocolate cake will work better with a baking powder and oil combination. You may have to experiment with your favorite recipe to figure out the correct egg substitute to use.

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