Three Eggless Cakes

It’s been a while since I shared any recipes with you and so today we have a tripe bill! Three eggless cakes: one that uses leftovers, one that uses sugar alternatives and another that’s just a bit of a luxury. The one thing they have in common is that Bean loves them. I even managed to sneak veg into two of them and fruit in the other.

Banana Loaf

bananas by layritten via 123f.com

Photo by layritten via 123f.com

 

  • 225g Self Raising Flour
  • 100g Caster sugar (you could use coconut sugar as an alternative)
  • 100g  Butter softened
  • 2tsp Arrow Root
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • 2 x bananas that are on the way out you know the ones I mean
  • 1tsp vanilla
  • 1tsp cinnamon
  • almon milk

Method

Pre-heat the oven to 160c (fan). Mix everything apart from the milk together in a bowl. Add milk until you have a soft dropping consistency. Line a 2lb loaf tin and add mixture. Cook on the middle shelf for 45 minutes until a skewer, when stuck in the middle, comes out clean. Cover if it looks like it’s going to burn.

Carrot & Sultana Cake

Photo by daphoto via 123f.com

  • 100g butter
  • 200g Self Raising Flour
  • 100g Barley Malt
  • 200g Sultanas
  • 200g carrots, grated
  • 1/4 tsp Cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 2 tsp of arrow root
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tbsp lemon juice
  • almond milk

Method

Pre-heat oven to 160c fan. Melt the butter and the barely malt in a pan on a low heat. Add all the ingredients into a bowl apart from the milk. Add the butter and barley malt to the ingredients. Mix thoroughly then add enough milk to make a soft dropping consistency. Line a large cake tin and pour in mixture. Cook on the middle shelf for 50 minutes – 1 hour until a skewer, when stuck in the middle, comes out clean. Cover if it looks like it’s going to burn.

Luxury Chocolate & Beetroot Cake

52576128 - chocolate

Photo by Vesna Cvorovic via 123rf.com

  • 200g of Self Raising flour
  • 3tbsp hot chocolate or chocolate powder
  • 100g good quality dark chocolate melted
  • 1tsp bicarbonate of soda
  • 1tsp baking powder
  • 2tsp arrow root
  • 100g melted butter
  • 100g Caster Sugar
  • 2 medium beetroot, minced.
  • almond milk

Method

Pre-heat the oven to 160c (fan). Place all ingredients, apart from milk, into a bowl and combine. Add enough milk to make a soft dropping consistency. Line a large cake tin and transfer the mixture. Cook on the middle shelf for 50 minutes – 1 hour, until a skewer, when stuck in the middle, comes out clean. Cover if it looks like it’s going to burn.


All three of these cakes go reall well with custard if the get too dry in the cake tin and they are firm family favourites.

I’d love to know if you give any of them a go. Don’t forget to let me know in the comments below!

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2 thoughts on “Three Eggless Cakes

  1. Margot Kinberg says:

    What interesting ideas for cakes! And all of them look quite straightforward to make, which adds to their appeal. The fact that Beany loves them and they’re nutritious just makes things that much better. I’ll bet my grandbean would really like the banana cake. Must try it….

    Liked by 1 person

    • writerdsnelson says:

      Thanks Margot. I’m never really liked banana cake but I made a few tweaks and I like this one! They still have sugar in them but there’s good things too. The thing about eggless cakes is that they can be really dry so the banana, carrot and beetroot really help to hold the cake together and keep it moist with a crunchy top. The way cake should be! Let me know if you try it out 🙂

      Liked by 1 person

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