Egg-Free Giant Cupcake Recipe

ganderson1804

I have to make a cake tonight for my sister in laws birthday which is tomorrow. She has an egg allergy. Ideally I’d be making a giant cupcake without eggs or egg substitute (purely because I don’t have it).

Does anyone have a tried and tested giant cupcake recipe that’s egg free? Or an egg-free cake recipe that can be adjusted to suit?

Any help or advice appreciated – I did google but not much of any use came up!

If this isn’t the best place to post can someone suggest where it might be better located on the forum?

Thanks!

Seakay

any of these any good?

http://www.google.co.uk/search?q=eggless+giant+cupcake+recipe&rls=com.microsoft:en-US:%7Breferrer:source?%7D&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7MXGB_enGB523&gfe_rd=cr&ei=Hw81VJHFM8bH8gfS9YCAAw

ganderson1804

Thanks! I did have a look at quite a few of these but they all seem to be more than jsut egg free e.g. Gluten-Free, Dairy-Free, Vegan etc. They all also seem to exclude dairy so no butter... which is fine if there is oil in them. And are all american so measurements are in cups rather than grams/oz.

Just wondered if anyone had a tested recipe they would share with me.

I did see this one but she's not much of a chocolate fan... Would prefer a vanilla sponge. Its also measured in cups...

Eggless chocolate cake - Makes 40 cupcakes or a 2 layer 8" inch cake

• 4 1/2 cups sifted plain flour
• 3 cups white/caster sugar
• 1 cup unsweetened cocoa powder
• 1 cup vegetable oil
• 3 cups cold water
• 3 teaspoons baking soda/bicarbonate of soda
• 3/4 teaspoon salt
• 2 tablespoons vanilla extract
• 1 tablespoon chocolate extract (optional but makes it nice and chocolatey)

1. Preheat oven to 350f and line 2 x 8" tins with greaseproof paper or get cupcake cases ready in muffin tin.
2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
3. Add oil, water and vanilla and mix until combined.
4. Pour into prepared cake pans or fill 2/3 full if making cupcakes. Bake for up to 30-45 mins as a cake or 22 minutes for cupcakes - test with toothpick halfway through baking as no crumbs should stick to toothpick.
5. Leave to cool in wrappers/tin before removing to a cooling rack.
6. Cupcakes can be decorated straight away and kept for up to 3 days. Cakes keep for up to 5 days once decorated or wrapped in clingfilm.

sam.4000

I have used this one before and it works well. http://www.bbc.co.uk/food/recipes/eggless_sponge_cake_70634

ganderson1804

Brilliant! Thanks so much! Don't know how i missed this one. Now i have to work out what quantities i need for the large mould... will maybe try and double it and see how i go...

Thanks again!

purpledonkey

I use this one for giant cupcakes and double the recipe. Works a treat! http://www.divinetaste.com/archives/basic-eggless-cake/

ganderson1804

purpledonkey wrote: »

I use this one for giant cupcakes and double the recipe. Works a treat! http://www.divinetaste.com/archives/basic-eggless-cake/

Thanks so much for that!

I totally failed last night. Used the hairy bikers recipe and double it and its just didnt work at all! The cake didnt rise at all, it tasted like rubber. Not good.

Don't know if i have time to make another giant cupcake now or if i should just go for individual cupcakes. Its her birthday today! Dilema!

purpledonkey

Ganderson1804 wrote: »

Thanks so much for that!

I totally failed last night. Used the hairy bikers recipe and double it and its just didnt work at all! The cake didnt rise at all, it tasted like rubber. Not good.

Don't know if i have time to make another giant cupcake now or if i should just go for individual cupcakes. Its her birthday today! Dilema!

Oh no

If you're stuck and need a quick throw-together-recipe, this one is pretty good:

http://allrecipes.co.uk/recipe/4666/vegan-chocolate-cake.aspx

I use it for vegan cakes and it's pretty tasty. I usually substitute the distilled vinegar with cider vinegar or white wine vinegar, and the veg oil for sunflower oil.

Hope it goes well and you figure something out!