1953 Better Homes And Gardens Best Two Egg Cake

Egg free cake recipe

Good Housekeeping

If you don't have eggs there are plenty of cake recipes you can try that are egg-free.

This egg-free chocolate fudge cake recipe is delicious and uses vegetable oil and cider vinegar instead of eggs and is still beautifully moist.

It will also keep for around three days in an airtight container.

If chocolate cake isn't your thing we also have an egg-free lemon drizzle cake or egg-free chocolate chip cookies.

Cal/Serv: 473

Makes: 8

Prep Time: 0 hours 25 mins

Cook Time: 0 hours 40 mins

Total Time: 1 hour 5 mins

75 ml

(3fl oz) vegetable oil, plus extra to grease

125 g

(4oz) caster sugar

175 g

(6oz) plain flour

25 g

(1oz) cocoa powder

¾ tsp bicarbonate of soda

¾ tsp baking powder

1 tsp.

vanilla extract

2 tsp.

cider vinegar

200 ml

(7fl oz) milk

To ice

300 g

(10oz) full-fat cream cheese

2 tbsp.

cocoa powder

125 g

(4oz) icing sugar, sifted

2 tbsp.

maple syrup

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Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm (7in) round cake tin with baking parchment. Sift sugar, flour, cocoa, bicarbonate of soda and baking powder into a large bowl.
In a separate jug, mix oil, vanilla extract, vinegar and milk. Pour wet ingredients on to dry ones. Quickly whisk together to mix (mixture will be quite liquid). Pour into prepared tin; bake for 40min or until risen and a skewer inserted into the centre comes out clean. Leave cake to cool for 5min in tin. Lift out and cool completely on a wire rack.
To ice, split cake in half horizontally. In a large bowl, beat cream cheese to soften. Sift over cocoa and icing sugar, then add syrup. Whisk until smooth. Use some of the icing to sandwich cake layers back together. Spread remaining icing over top of cake. Slice.

To store

Keep in an airtight container in the fridge for up to three days

Per Serving:

Calories: 473
Total carbs: 56 g
Sugars: 38 g
Total fat: 27 g
Saturated fat: 13 g

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