eggless recipes?

Eggless Pineapple Cake

Ingredients:

1-1/4 all-purpose flour

1/2 can (200 gm) sweetened condensed milk

1/3 cup pineapple juice

1/4 cup butter

2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

Method:

Preheat oven to 350 F.

Grease and dust a 6 inch baking pan.

Sift together the flour, baking powder, soda and salt.

Melt the butter. Mix together with pineapple juice and condensed milk.

Add the liquids to the flour mixture and with an electric beater stir well, making sure there are no lumps and the mixture looks creamy.

Pour the mixture into the greased pan.

Bake in the pre-heated oven at 350 F for 10 mins.

Reduce the temp to 300 F and bake for a further 10 mins.

Cool the cake.

Tips:

Sometimes a cake doesn't rise because baking powder and baking soda not fresh. To test baking powder's effectiveness mix 1 teaspoon baking powder with 1/2 cup hot water and the mixture should bubble.

To test efficacy of baking soda's effectiveness mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should actively bubble.

1

There is a product to replace eggs in any recipe ---- It's called Egg Replacer it comes in a box and its a powder you just add water to it the directions are on the box. It was invented for those whom have an allergy to eggs and it works. So you can use regular recipes with this. I'm in the food service business and work with alot of different allergies and diets as well as religious beliefs, you might want to give it a try

Here are some web sites for egg less recipes:

http://www.eggless.com/test5/index.shtml

http://www.eggless.com/test4/index.shtml

Hope these help you.

1st one is for cakes and the 2nd one is for cookies.!!

Take 200 g of yoghurt, mix 1.5 cups of sugar in it. Sieve 200g of maida with half teaspoon level fill of baking powder together in another container. Add 1.5 cup of refined oil to maida. Now add mixture of maida and oil to yoghurt and mix well. In the microwave container put little oil and spread in whole bottom and 1 inch in walls. Put dry maida in whole container uniformly. Now put the mixture in container and keep container in microwave oven for ten minutes. Cake will be ready. If you like decorate with icing etc.

are you vegin ? cuz thts awsome if you are my couson is and she just buys fake eggs and replaces real ones wit tht and she uses soy milk insted of real

use baking Powder................or use mixture of sweet lemon juice and milk instead of egg. it will be very awosome. cake

Blue berry muffin (gluten& egg free) - healthy

2/3 cup brown rice flour

1/3 cup rice flour

1/2 cup potato starch

2 teaspoons baking powder (gluten-free)

1 teaspoon baking soda

1 teaspoon xanthan gum

1/2 teaspoon salt

3/4 cup sugar

1/3 cup almond meal

2 teaspoons vegan egg replacer powder

1/4 cup water

1/2 cup oil

1/4 cup silken tofu

1/2 cup soymilk

1 teaspoon vanilla extract

1 lemon, zest of

2 teaspoons lemon juice

1 cup blueberries (fresh or frozen)

Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.

Beat egg replacer with water until fluffy.

Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.

Add to dry ingredients and mix.

Stir in blueberries.

Spoon into greased muffin pans.

Bake for 30-35 minutes at 180ºC (350ºF).

recipe 2; egg free oatmeal cookies - as easy as ABC

1 cup shortening

1 cup brown sugar

1 teaspoon baking soda

1 cup flour

1/4 cup boiling water

3 cups oatmeal

1/2 cup pecans

1 cup chocolate chips

Preheat oven to 375F.

Mix first six ingredients thoroughly.

Stir in nuts and chips.

Drop by tablespoonfuls onto ungreased baking sheet.

Bake for 10 to 15 minutes.

recipe 3: egg free pumpkin chocolate cookies - taste so... heavenly

2 cups white sugar

1 cup shortening

1 (15 ounce) can pumpkin puree

2 teaspoons vanilla extract

4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

3/4 lb semi-sweet chocolate chips

Preheat oven to 375°.

Cream the sugar, shortening, pumpkin, and vanilla together.

Mix until light and well combined.

Mix the flour, baking soda, and ground cinnamon.

Stir the flour mixture into the creamed mixture.

Mix until combined.

Stir in the chocolate chips.

Drop by rounded teaspoons onto an ungreased cookie sheet.

Bake at 375° for 12-15 minutes or until set.

Let cookies cool on a rack.

RECIPE 4: EGG FREE & MILK FREE CHOCOLATE CAKE - SUPER TASTY

1 cup all-purpose flour

1 cup white sugar

3 tablespoons cocoa

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup canola oil (or any vegetable oil)

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

1 cup water

Preheat oven to 350F degrees.

Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.

Set aside.

In a large mixing bowl, combine all dry ingredients and mix thoroughly.

Add all liquid ingredients and combine with whisk just until blended.

Pour into prepared pan and bake for 30 minutes or until tester comes out clean.

Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.

Note: to make a layer cake, you'll need to double this recipe and bake in two pans.

RECIPE 5: BLUEBERRY EGG FREE & MILK FREE PANCAKE

1 cup white flour

3 tablespoons white sugar

2 1/4 teaspoons baking powder

1/4 teaspoon salt

2 1/2 tablespoons margarine

3/4 cup water

2 tablespoons water

1/2 cup fresh blueberries or frozen blueberries

Sift flour, sugar, baking powder, and salt together into medium mixing bowl.

Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.

Pour melted margarine in a small bowl, add water Mix well.

Mix blueberries with dry ingredients, just before adding the liquids.

Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.

Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).

Serve hot with margarine, honey, brown sugar or maple syrup.

Actual cooking time will depend on the size of the pan you are using.

RECIPE 6: APPLE CRUMBLE - EGG FREE

Ingredients

6 apples

1/2 cup water

1/4 cup sugar (optional)

1 1/2 teaspoons cinnamon

Topping

1 1/2 cups self-raising flour

1/2 cup sliced almonds

1/2 cup brown sugar

1/2 cup vegan margarine

Preheat oven to 190ºC (375ºF).

Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water.

Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly.

Sprinkle crumble mixture over the apples.

Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top.

Serve with dairy-free custard or ice cream.