Over 2 Dozen Original
Eggless Cake Recipes Page 2

Toasted Coconut topping makes this cheesecake a sure winner!

Yes, here is yet another variation on the theme of our fabulous Eggless New York Style Cheese Cake! This time with toasted coconut. We are coconut lovers at your vegetarian kitchen and recognize the health benefits of them as well as their incredible flavor. So when asked to produce yet another variation on the theme it was a simple matter of adding coconut extract to the batter and shredded coconut to the graham cracker crust and of course, top it off with Toasted Coconut flakes before serving. Awesome!!!

Add 2 tsp Frontier Herb Co’s Alcohol Free Coconut Extract to the batter.

Proceed as directed.

12  Eggless Pineapple Cheese Cake

When my friends and I  were kids growing up in New York the only cheesecake our families ever had was pineapple. So for us it simply wasn’t cheesecake without a pineapple topping. 

To replicate that was a simple matter of adding 2 tsp Frontier Herb Co’s Alcohol Free Pineapple Extract to the batter and to top it with our yummy Crushed Pineapple Filling. See below.

13  Eggless Crushed Pineapple Filling

Combine in a sauce pan:

3 Tbs. Flour
1 20 oz. Can Crushed Pineapple
1/2 Cup Sugar
2 Tbs. Sweet Butter
1 tsp. Frontier Herb Co’s Pineapple Extract

Cook over low heat stirring constantly for 10 minutes until thickened. Cool. Use as topping for Cheese Cake or filling for Pineapple Coconut Kefir Cake. Refrigerate.

14  Eggless Multi Fruit Cheese Cake

For those of you who love the visual appeal of glazed sliced fresh fruit on top of your vegetarian kitchen’s Eggless New York Style Cheese Cake, choose from an array of Strawberries, Star Fruit, Kiwi slices or whatever suits your fancy.

Arrange sliced fresh fruits on top of the baked and chilled cake. Melt the contents of a jar of Food For Thought’s Organic Jelly in the top of a double boiler. Spoon over the fruit glazing and sealing it from the air.

Here is a delightful taste of the old world. An eggless crumb cake that is just moist and dense enough to melt in your mouth.                     

Preheat oven to 325º

Grease and flour an 8” square cake pan – line the bottom with waxed or parchment paper. Grease and flour the paper as well.

 
Crumbs:
3 sticks butter
1 1/2 c. sugar
3 c. flour
1 tsp. each Ground Ginger & Cardamom

 
Cream sugar and butter in your Kitchen Aid stand mixer 10 minutes until light and fluffy. Lightly cut in flour and spice. Preserve large crumbs. Chill thoroughly.

 
Cake:
1 stick butter
1 (8 oz.) pkg. cream cheese
1 1/4 c. sugar
3 tsp. Ener-G Egg Replacer
1 tsp.  Frontier Herb Co. Alcohol Free Vanilla Extract
2 c. Swan’s Down Cake Flour
1 tsp. Rumford Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Sea Salt
2 tsp. Frontier Herb Co. Ground Cardamom
1 tsp. Frontier Herb Co. Ground Ginger
1/4 c. Milk

 
In your Kitchen Aid stand mixer Cream butter, cream cheese and sugar together until light and fluffy -- about ten minutes. Combine flour, salt, baking soda, Ener-G Egg Replacer and baking powder. Add a little at a time to sugar mixture alternating with milk. Mix well.

Pour into a greased and floured 9x13 inch pan.

Top with chilled Crumb mixture.

Bake at 350º degrees for 45 minutes to 1 hour or until done.

A light and fluffy closely grained eggless white cake which is perfect for any party or celebration.                                   

Preheat oven to 350º

Grease and flour two 8” cake pans – line their bottoms with waxed or parchment paper. Grease and flour the paper as well.
 
1 Cup Butter
2 + ⅔ Cups Granulated Sugar
5 Cups Swans Down Flour
4 tsp. Rumford Baking Powder
2 tsp. Baking Soda
½ tsp Sea Salt
4 tsp.  Frontier Herb Co. Alcohol Free Vanilla Extract
2 Cups Buttermilk
½ Cup RO Water

Place in your Kitchen Aid stand mixer:
2 Tbs. + 1½ tsp. Ener-G-Replacer
½ Cup + 2 Tbs. Warm RO Water
⅓ Cup Granulated Sugar
Mix well. Beat on High for 10 minutes until light and fluffy.
Set aside.

Wash the bowl and beater and dry well. Replace the mixer stand.
Whip Butter and Sugar together in your Kitchen Aid stand mixer for ten minutes until white, light and fluffy.

Meanwhile sift flour and dry ingredients together.

Also mix together in a separate bowl Vanilla Extract, Water and Buttermilk.
Alternately add the dry and the liquid ingredients to the Butter and Sugar mixture, scraping down the sides and bottom of the bowl frequently. Beat for two minutes. 

Remove beaters and fold in the egg-Replacer mixture.
Work quickly and gently so that you do not break down the aeration in the mixture.

Turn batter into prepared pans and place directly into the preheated oven. Bake for thirty to forty minutes. Remove from the oven when the cake begins to pull away from the sides of the pans and is springy to the touch. Test with a tooth pick, if it comes out of the center of the cake clean it is ready. Allow to cool for ten minutes before turning out onto a wire rack. Frost and fill when cool.

The flavor of almonds infuse this sweet light and fluffy closely grained eggless white cake.                                    

Preheat oven to 350º

Grease and flour two 8” cake pans – line their bottoms with waxed or parchment paper. Grease and flour the paper as well.
 
1 Cup Butter
2 + ⅔ Cups Granulated Sugar
5 Cups Swans Down Flour
4 tsp. Rumford Baking Powder
2 tsp. Baking Soda
½ tsp Sea Salt
2 tsp.  Frontier Herb Co. Alcohol Free Almond Extract
2 tsp.  Frontier Herb Co. Alcohol Free Vanilla Extract
2 Cups Buttermilk
½ Cup RO Water

Place in your Kitchen Aid stand mixer:
2 Tbs. + 1½ tsp. Ener-G-Replacer
½ Cup + 2 Tbs. Warm RO Water
⅓ Cup Granulated Sugar
Mix well. 

Beat on High for 10 minutes until light and fluffy.
Set aside.

Wash the bowl and beater and dry well. Replace the mixing bowl on its stand. Whip Butter and Sugar together in your Kitchen Aid stand mixer for ten minutes until it is white, light and fluffy. 

Meanwhile sift flour and dry ingredients together. Also mix together in a separate bowl the Extracts, RO Water and Buttermilk. Alternately add the dry and the liquid ingredients to the Butter and Sugar mixture, scraping down the sides and bottom of the bowl frequently. Beat for two minutes. 

Remove beaters and fold in the egg-Replacer mixture with a silicone spatula.  Work quickly and gently so that you do not break down the aeration in the Ener-G Egg Replacer mixture.

Turn batter into prepared pans and place directly into the preheated oven. Bake for thirty to forty minutes. Remove from the oven when the cake begins to pull away from the sides of the pans and is springy to the touch. Test with a tooth pick, if it comes out of the center of the cake clean it is ready. Allow to cool for ten minutes before turning out onto a wire rack. Frost and fill when cool.

Imagine a light and fluffy closely grained eggless orangey white cake. This is it and it is perfect for any party or celebration. 

Preheat oven to 350º

Grease and flour two 8” cake pans – line their bottoms with waxed or parchment paper. Grease and flour the paper as well.
  
1 Cup Butter
2 + ⅔ Cups Granulated Sugar
5 Cups Swans Down Flour
4 tsp. Rumford Baking Powder
2 tsp. Baking Soda
½ tsp Sea Salt
2 tsp. Frontier Herb Co. Alcohol Free Orange Extract
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
2 tsp. Frontier Herb Co. Orange Peel
2 Cups Buttermilk
½ Cup RO Water

Place in your Kitchen Aid stand mixer:
2 Tbs. + 1½ tsp. Ener-G-Replacer
½ Cup + 2 Tbs. Warm RO Water
⅓ Cup Granulated Sugar
Mix well. Beat on High for 10 minutes until light and fluffy.
Set aside.

Wash the bowl and beater and dry well. Replace the mixing bowl on its stand. Whip Butter and Sugar together in your Kitchen Aid stand mixer for ten minutes until it is white, light and fluffy.

Meanwhile sift flour and dry ingredients together. Also mix together in a separate bowl the Extracts, RO Water and Buttermilk. Alternately add the dry and the liquid ingredients to the Butter and Sugar mixture, scraping down the sides and bottom of the bowl frequently. Beat for two minutes.

Remove beaters and fold in the egg-Replacer mixture with a silicone spatula. Work quickly and gently so that you do not break down the aeration in the Ener-G Egg Replacer mixture.

Turn batter into prepared pans and place directly into the preheated oven. Bake for thirty to forty minutes. Remove from the oven when the cake begins to pull away from the sides of the pans and is springy to the touch. Test with a tooth pick, if it comes out of the center of the cake clean it is ready. Allow to cool for ten minutes before turning out onto a wire rack. Frost and fill when cool.

Honey and molasses provide the sweetness for this exceptional eggless gingerbread. Fabulous served warm with Whipped Cream.

Preheat oven to 325º

Grease and flour an 8” square cake pan – line the bottom with waxed or parchment paper. Grease and flour the paper as well.

¾ Cup Grandma’s Molasses
½ Cup Kallas Honey
½ Cup Unrefined Corn Oil
1½ tsp. Frontier Herb Co. Ground Ginger
1½ tsp. Frontier Herb Co. Ground Cinnamon
½ tsp. Frontier Herb Co. Ground Clove
1 Cup Boiling RO Water
1 tsp. Baking Soda
2¾ Cups Whole Wheat Pastry Flour

Measure the first six ingredients into a large bowl.
Stir in the boiling water. Sift dry ingredients together, add to the molasses and honey mixture. Stirring to blend well.  Beat for two minutes, pour into a prepared pan. 

Place in a preheated oven and bake for thirty to forty minutes or until a toothpick comes out clean when inserted into the middle of the cake.
Allow to cool for ten minutes before loosening the sides of the cake from the pan with a silicone spatula and turning it out onto a wire rack to cool.  Cut into squares and serve warm with a dollop of whipped cream.

A marriage of rich chocolate and tangy buttermilk with a secret ingredient to maintain its unique moisture.                                     

Preheat oven to 350º

Grease and flour two 9” cake pans – line their bottoms with waxed or parchment paper. Grease and flour the paper as well.

2 ounces Green and Blacks Unsweetened Baking Chocolate
3 Tbs. RO Water
6 Tbs. Butter at room temperature
1¾ Cups Granulated Sugar
1 tsp. Frontier Herb Co. Alcohol Free Vanilla
2½ Cups Cake Flour
2 tsp. Rumford Baking Powder
¾ tsp. Baking Soda
1   4⅛ ounce package Instant Chocolate Pudding Mix
¾ tsp. Sea Salt
1¾ Cup Buttermilk

Melt the Baking Chocolate in the RO Water over low heat, stirring constantly. Set aside to cool. Cream Butter and Sugar for ten minutes in your Kitchen Aid stand mixer until it is light and fluffy. Add the cooled melted chocolate and vanilla to the creamed Butter and Sugar.
Sift together all of the dry ingredients.

Spoon the dry ingredients to the Chocolate mixture alternately with the Buttermilk until it is all incorporated. Scrape the sides and bottom of the bowl periodically. The batter will be thick. 

Spoon the batter into the pans, spreading it out evenly.
Bake for 40 minutes or until a toothpick inserted into the middle of the cake comes out clean. 

Cool on wire racks for ten minutes before, using a flat spatula to loosen the cake from its sides, turning them out to cool.
Frost and fill as you wish.

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