Two of Our Favorite Egg-free Baking Recipes

Two of Our Favorite Egg-free Baking Recipes

Two of Our Favorite Egg-free Baking Recipes

Baking without eggs is a challenge, let me tell you.  There are substitutes for eggs, like flax seed “eggs” and a commercial egg substitute, but we haven’t used those since Little Miss Sparkle is allergic to flax and reacts to the potato starch used in the commercial brand.  We have stuck with using applesauce when baking and replacing eggs but most of the time, those have been failures.  Applesauce seems to have weight to it that eggs don’t have, making for a dense, albeit held together baked good.  But it does in a pinch and Sparkle isn’t picky when it comes to eating something sweet.


The best egg-free baked recipes we have found are those that totally bypass egg substitutes all together.  Here are our two favorites:

5 Minute Chocolate Cake

1 1/2 c. all purpose flour (or plantain flour)

1 c. sugar

1/4 c. cocoa

1/2 tsp salt

1 tsp. baking soda

1 tsp. vanilla

1 Tbsp. lemon juice

1/3 c. cooking oil

1 c. cold water

Preheat oven to 350 degrees.  Grease a 8 or 9 inch square pan.

Measure the flour, sugar, cocoa, salt and baking soda into the pan.  Using a fork or a whisk, stir all the ingredients until no streaks remain and everything is well combined.

Scoop out three holes or valleys in the flour mixture.  Pour the lemon juice into the first hole, the vanilla into the second hole and the oil into the third.

Pour water over everything and stir with a whisk until everything is well blended.  Don’t forget the corners and the edges.

Bake 35-40 minutes.


Blueberry Muffins

2 c. all purpose flour  (or plantain flour)

1 1/2 tsp baking soda

1/2. salt

2 lemons for lemon zest

3/4 to 1 c. sugar

1 cup of any kind of milk

1/3 c. cooking oil

1 Tbsp. apple cider vinegar

1 1/2 c. of fresh or frozen blueberries

Preheat the oven to 375 degrees.  Lightly grease muffin tins.

In a medium bowl, put together flour, baking soda, salt and lemon zest.  In a large bowl add sugar, milk, oil, vinegar.  Add dry ingredients to wet and then gently fold in blueberries. Fill muffin tins 2/3 of the way full.  Bake for 12-15 mins.  Baking tip:  If you do not have enough batter to fill all of the muffin tins, do not leave the empty tins empty.  Fill them 2/3rds of the way with water.  That way the heat is distributed evenly while baking.


Note:  The 5 Minute chocolate cake is our go-to cake for birthdays.  We can’t really find an icing Sparkle can have so we simply dust the top with powdered sugar, add Enjoy Life chocolate chips to the batter or place slices of banana on top.


Now in truth, Sparkle can only have wheat flour once in a great while.  Usually, we use plantain flour that I get on Amazon.  It changes the flavor a little, but it’s not bad and it keeps her from having a tummy ache. That means this cake can be GRAIN FREE as well. This recipe can also be made into cupcakes, which comes in handy when we have to go to someone else’s birthday party or if she has one at school.

Hopefully, all of my years of baking failures and endless hours on the web, searching for decent egg-free recipes can help you a little.  Even allergy kids want to have fun birthday cakes and sweet treats.  Pulling these out of your “tool box” might just make you the Mom of the Year.  Happy baking!

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