Over 2 Dozen Original
Eggless Cake Recipes Page 3

Here is an old fashioned remarkably simple and easy, nutritious addition to the lunch box or picnic.

Preheat oven to 350º

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

2 Cups Whole Wheat Pastry Flour
2 tsp. Rumford Baking Powder
½ tsp. Baking Soda
2 tsp. Frontier Herb Co. Orange Peel
2 tsp. Frontier Herb Co. Alcohol Free Orange Extract
1½ tsp. Frontier Herb Co. Ground Cinnamon
½ tsp. Frontier Herb Co. Ground Clove
½ Cup Unrefined Corn Oil
1 Cup Kallas Honey
½ Cup Milk

Sift dry ingredients together into a large bowl. Whisk together the Corn oil, Orange Extract, Honey and Milk in a small bowl. Add the mixture to the dry ingredients beating together until smooth. Pour into the prepared pan.

Bake for twenty to thirty minutes. Allow to cool for ten minutes before running a silicone spatula around the edges of he pan to loosen the cake from it and turning it out onto a wire rack to cool. Dust with Confectioner’s 10 X Sugar.

Here is another old fashioned remarkably simple and easy, nutritious addition to the lunch box or picnic. Honey and Spice, Wheat and Rye Yum!       

Preheat oven to 350º

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

1½ Cups Whole Wheat Pastry Flour
½ Cup Rye Flour
2 tsp. Rumford Baking Powder
½ tsp. Baking Soda
2 tsp. Frontier Herb Co. Lemon Peel
2 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
1½ tsp. Frontier Herb Co. Ground Cinnamon
1½ tsp. Frontier Herb Co. Ground Ginger
½ tsp. Frontier Herb Co. Ground Allspice
½ Cup Unrefined Corn Oil
1 Cup Kallas Honey
½ Cup Milk

Sift dry ingredients together into a large bowl. Whisk together the Corn oil, Orange Extract, Honey and Milk in a small bowl. Add the mixture to the dry ingredients beating together until smooth. Pour into the prepared pan.

Bake for twenty to thirty minutes. Allow to cool for ten minutes before running a silicone spatula around the edges of he pan to loosen the cake from it and turning it out onto a wire rack to cool. Dust with Confectioner’s 10 X Sugar.

A caramelized delight of tropical fruit straight out of the memory of countless generations of girl scouts, brownies and their moms! And this one is eggless!    

Preheat oven to 350º

Topping:
¼ Cup Butter Cut into chunks
½ Cup Firmly Packed Light Brown Sugar
Canned Pineapple Slices well drained
20 Pecan Halves
Candied Cherries

The Cake:
½ Cup Butter
1½ Cups Granulated Sugar
½ Cup Sour Cream
2 tsp. Frontier Herb Co. Lemon Peel
2 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
1 tsp. Frontier Herb Co. Alcohol Free Pineapple Extract
3 Cups Swan’s Down Cake Flour
2 tsp. Rumford Baking Powder
1 tsp. Baking Soda
2 tsp. Dry Ener-G-Egg Replacer
1½ Cups Pineapple Orange Juice at room temperature


To prepare the topping heat a pineapple upside down cake pan in the oven with ¼ Cup Butter which have been chopped into chunks. When the Butter has melted, remove from the oven and sprinkle the melted Butter with the Brown Sugar. Arrange Pineapple Slices, Candied Cherries, and Pecan Halves in the appropriate indentations in the bottom of the pan. Set aside to cool.

In your Kitchen Aid stand mixer’s bowl cream butter and sugar together for ten minutes until light and fluffy. Add the Sour Cream and Extracts. Beat again until fully incorporated. Sift dry ingredients together and add to the batter alternately with the Pineapple Orange Juice. Beat at medium speed for 2 minutes. Pour batter gently over the fruit, spreading evenly in the pan. Bake for thirty to forty minutes until a toothpick inserted into the middle of the cake comes out clean.

Remove from the oven and invert on your serving plate. Remove pan after approximately 3-5 minutes. Serve warm with Whipped Cream.

Here is another old fashioned remarkably simple and easy, nutritious addition to the lunch box or picnic. It is sweet, eggless and a snap to do in your vegetarian kitchen.  

Preheat oven to 350º

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

1½ Cups Whole Wheat Pastry Flour
½ Cup Rye Flour
2 tsp. Rumford Baking Powder
½ tsp. Baking Soda
2 tsp. Frontier Herb Co. Lemon Peel
2 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
1½ tsp. Frontier Herb Co. Ground Cinnamon
1½ tsp. Frontier Herb Co. Ground Ginger
½ tsp. Frontier Herb Co. Ground Allspice
½ Cup Unrefined Corn Oil
½ Cup Apricots Chopped
½ Cup Currants
1 Cup Kallas Honey
½ Cup Milk

Sift dry ingredients together into a large bowl. Whisk together the Corn oil, Orange Extract, Honey and Milk in a small bowl. Add the mixture to the dry ingredients beating together until smooth. Fold in the fruit. Pour into the prepared pan. Bake for twenty to thirty minutes. 

Allow to cool for ten minutes before running a silicone spatula around the edges of he pan to loosen the cake from it and turning it out onto a wire rack to cool. Dust with Confectioner’s 10 X Sugar.

What a combination -- Walnuts and Apricots. Surprisingly delicious. Here is another old fashioned fruit and nut, nutritious addition to the lunch box or picnic.

Preheat the  oven to 350º

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

2 Cups Whole Wheat Pastry Flour
2 tsp. Rumford Baking Powder
½ tsp. Baking Soda
2 tsp. Frontier Herb Co. Lemon Peel
2 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
1½ tsp. Frontier Herb Co. Ground Cinnamon
1½ tsp. Frontier Herb Co. Ground Ginger
½ tsp. Frontier Herb Co. Ground Allspice
½ Cup Unrefined Corn Oil
½ Cup Apricots Chopped
1 Cup Walnut Halves
1 Cup Kallas Honey
½ Cup Milk

Sift dry ingredients together into a large bowl. Whisk together the Corn oil, Orange Extract, Honey and Milk in a small bowl. Add the mixture to the dry ingredients beating together until smooth. Fold in the fruit and nuts. Pour into the prepared pan. Bake for twenty to thirty minutes. 

Allow to cool for ten minutes before running a silicone spatula around the edges of he pan to loosen the cake from it and turning it out onto a wire rack to cool. Dust with Confectioner’s 10 X Sugar.

An eggless light and fluffy lemony white cake studded with poppy seeds 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
2 tsp. Frontier Herb Co. Alcohol Free Lemon Extract
1 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
2 Tbs. Frontier Herb Co. Poppy Seed
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.