It’s that time of year again; your egg-allergic child’s birthday. While everyone else gets to stop by the local grocery store and choose from an array of interesting birthday cakes ready for embellishment with a personalized birthday greeting for their child, you’re stuck wondering how to make a birthday cake without eggs. Have hope, my friend, for there are many options!
Prior to having an allergic child, I always preferred the time saving box cake mix. However, there is something to be said for making your cake from scratch. For cake recipes without eggs, my favorite place to go is allrecipes.com where you can find recipes for things like crazy cake, a depression era cake without eggs but with a really yummy taste. By clicking on “ingredients”, you get to a screen where you can type in what ingredients you want in your recipe, which you need to avoid (helpful when you have more than one allergen), and a key word like “cake” to get screen after screen full of recipes to try. This is my personal favorite when I’m feeling creative and want to try to make something new, exciting, and special for my birthday boy.
A quick and easy way to make a birthday cake from a mix without eggs would be to get a Cherrybrook Kitchen cake mix. Just add oil and water to these box mixes and bake. I felt the texture was a little different, (not bad, just different) but the taste was delicious. An added bonus if your child has more than one allergy, these also are dairy-free, peanut-free and tree-nut free. These can be ordered online for about $5 plus shipping, or purchased at the Giant Food in Abingdon. Cherrybrook Kitchen has mixes for many other types of desserts that cater to all different allergies, as well.
As long as your child is not allergic to milk or wheat, you can use a regular box cake mix from your grocer. I prefer Betty Crocker over Pillsbury because Pilsbury products are processed in factories with nuts, which my son is allergic to. If your child is not allergic to nuts, both or even a store brand would work well. Obviously your preparation of the mix will be different due to the omission of the eggs. Here are some ideas for replacements you can use:
1. Applesauce works well in cake mixes to replace eggs. The apple taste is not very noticeable at all and your cake will be very moist. The only downfall is the down-fall. Your cake will not rise like a cake with eggs would, but instead will be pretty low and flat. You can compensate for this by making 2 cakes and layering them with icing in between if you would like, but if you are watching calorie or sugar intake, that would not be the best option for you.
2. A can of soda is another option. You would want to use a dark soda, like cola or root beer for dark cakes such as chocolate, but a light colored soda such as a lemon/lime variety for white or yellow cake mixes. The 12 ounce can of soda is mixed into the cake mix and all other ingredients are omitted. This will produce a light, but very sweet cake.
3. If you like the chocolate covered frozen bananas that you get down the ocean, bananas are a great choice to use in a chocolate cake. About 1/4 cup pureed banana will replace one egg. I find that in this recipe the more ripe the banana is, the better. If the banana has just ripened, you may want to add a very small amount of extra water to the mix. The taste is delicious, very much like that of chocolate covered bananas. If it is not all devoured the same day, you will want to refrigerate any remaining cake and be sure to eat it within the next day or so, as it will not keep well.
4. One cup of canned pureed pumpkin is a tasty choice for a fall birthday cake. You would want to use a yellow or white cake mix with this and as it will be heavy, I recommend cupcakes rather than a shaped or sheet cake. The pumpkin flavor will be strong, not masked like the applesauce, but if you add in a little pumpkin pie spice and icing your cupcakes with cream cheese icing, you will not be disappointed.
5. I have also heard that tofu is a fabulous egg replacer. A quarter cup of tofu replaces one egg. Whip the tofu before adding it to your mix. It will take on the flavor of whatever kind of cake mix you use. I have not tried this because my son also has soy allergies, but I have read that it works very well.
6. Of course there are egg replacers like Ener G egg replacer or EggNot premium egg replacer, found online for between $6 and $18 plus shipping. You also can check your local natural food markets, as they sometimes carry egg replacer products. We have used the Ener G brand and it works well in baking, but you must measure accurately, follow all directions on the box, and get the mixed batter quickly into a preheated oven in order to achieve good results. Otherwise the taste will be ok, but the consistency turns out to be just slightly off.
Hopefully this gives you some fresh options for your child’s next birthday. Try out a few before the big day comes to see what works best for you and what your family’s tastes are. Happy allergen-free baking!