Over 2 Dozen Original
Eggless Cake Recipes

The constraints were set, if I intended to please them the cake needed to be not only eggless but also fluffy, delicious and tender rather than substantive. Substantive had been totally acceptable back in New England, in fact, it was highly prized. But not here. I went to work and the result is what you find below.  Quite literally this was a project that took years to perfect.

Here you will find cakes of many descriptions and several variations on the theme, each of them delicious and memorable. 

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1 Eggless Chocolate Raspberry Kefir Cake
Kefir is a yogurt based drink available in the dairy section of your grocery store. It comes both flavored and plain. If you cannot find it substitute yogurt and a splash of RO or Spring Water to thin it out to the desired consistency. It is even available in a non-dairy form so Vegans are not out of luck. If you cannot find it in your market use soy yogurt in place of it thinned out a bit to a drinkable consistency with a small amount of RO water.

*A tender, moist, closely grained delicious eggless chocolate raspberry kefir cake.

This is another superb eggless cake recipe.

Preheat oven to 350º.

1/2 # (2 sticks) Butter
3 Cups Sugar
3 Cups Raspberry Kefir
1 tsp. each Almond and Vanilla Extracts
6 1/2 Cups Swans Down Cake Flour
1/4 Cup Ghirardelli or Green and Black’s Cocoa
3 tsp. Rumford Baking Powder
1 tsp. Sea Salt
3 tsp. Ener-G Egg Replacer
1 1/2 Tbs. Spring or RO Water

Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour. Line the pans with parchment or waxed paper cut to fit the pan.

In the mixer’s bowl beat the butter and sugar together for a full 10 minutes.  It will look lemony light and fluffy.  Meanwhile, measure and sift the dry ingredients into a large bowl.  Alternately add the flour mixture and the kefir and flavorings continuing to beat.  Mix Egg Replacer and Water; stirring until light and fluffy. Add to the mixture.Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work.

Pour into prepared pans. Bake 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake will have begun to pull away from the sides of the pan and is springy to the touch.

Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate, frost and decorate.

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 2 Eggless Pineapple Coconut Kefir Cake
*A delightful eggless pineapple coconut kefir cake recipe.

Preheat oven to 350º.

When you are sitting in your vegetarian kitchen wondering what to bake as a special eggless dessert for that all important event coming up: the  wedding, the shower, the 25^th anniversary, the graduation or whatever, wonder no longer -- this is the eggless cake to bake.

A real crowd pleaser, this eggless pineapple coconut kefir cake was  originally designed for an engagement party of a mere 1200 people, though you will find it scaled down to family size here. Having discovered a sure fire, work every time, solution to eggless baking with the eggless chocolate raspberry kefir cake, I was drawn to the delights of the tropics for this event. What does that mean? Why, pineapple coconut of course! This cake is so light and fluffy it almost floats off of the plate. It is simply superb. I use a thick pineapple filling and a coconut whipped cream frosting. Oh My!  Enjoy!

Fluffy Eggless Pineapple Coconut Kefir cake.

1 Cup Butter
3 Cups Sugar
1 Tube Marzipan (cut into small pieces)
3 Cups Lifeway Peach Kefir
1 Cup Knudsen’s Pineapple Coconut Juice
1/4 Cup Liquefied Dried Organic Coconut
2 tsp. each Frontier Herb Oo’s Pineapple, Coconut and Vanilla Extracts
6 1/2 Cups Organic Cake Flour or Swans Down Cake Flour
3 tsp. Rumford Baking Powder
1/2 tsp. Trader Joe’s Baking Soda
1 tsp. Trader Joe’s Sea Salt
3 tsp. Ener-G Egg Replacer
4 Tbs. Lime Poland Spring Sparkling Water

Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour. Line the pans with parchment or waxed paper cut to fit the pan.

In the mixer’s bowl beat the butter and sugar together for a full 10 minutes. It will look lemony light and fluffy. Add Marzipan and beat for an additional 5 minutes. Meanwhile, measure and sift the dry ingredients into a large bowl. Alternately add the flour mixture and the kefir and flavorings continuing to beat. Mix Egg Replacer and Water; stirring until light and fluffy. Add to the mixture. Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work.

Pour into prepared pans and smooth tops. Bake 45 minutes to 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake has begun to pull away from the sides of the pan and is springy to the touch.

Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate. Frost with stabilized Whipped Cream and decorate.

3 Eggless Orange Chocolate Cake
An exceptional eggless chocolate cake pumped up with candied orange peel.

Preheat oven to 350º

This cake is so tender, so chocolaty and so sweet-tart with the orange peel bits and bobs in it that it is bound to become as much a favorite in your vegetarian kitchen as it has in ours. It is simply superb.

You can even make your own candied orange peel from organic oranges for this treat. We’ll tell you how below (or follow the link) however, here is a word of caution on that score – if you love candied orange peel and chocolate covered candied orange peel as much as we do -- you will want to triple the recipe! MMMM MMMM MMM! Yes! Eggless Chocolate Covered Candied Orange Peel makes a great gift too! So you will want to do that as a separate project which is scheduled for a different day.

Prepare two 18 X 11  cake pans with butter and flour and place a waxed paper liner you have cut to fit in the bottom of each pan.

4 Cups Organic Sugar
2 Sticks Butter
¾ Cup Green and Black Organic Unsweetened Cocoa or some other fine Cocoa.
4 Cups Organic Cake Flour
2 Cups RO Water
1 Cup Buttermilk
1 Cup Organic Unrefined Corn Oil
3 tsp Baking Soda
½tsp Sea Salt
3 tsp Ener-G Egg Replacer
1 Cup Candied Orange Peel.
2 tsp Frontier Herb Co’s Orange Extract
1 tsp Frontier Herb Co’s Vanilla Extract

Cream Butter and Sugar for ten full minutes until it is very light and fluffy. Mix dry ingredients together. Add them alternately with the Buttermilk and RO Water. Pour into the prepared pans. Bake for 25 minutes or until a tester comes out clean when inserted into the middle of the cake; the cake pulls away from the edges of the pan and is springy to the touch.

Allow to cool on a wire rack for ten minutes before turning out onto a large wire rack. When cool fill with our Orange Cream Filling and frost with Chocolate Ganache or our Sour Cream Frosting

3a Orange Cream Filling

1 quart Heavy Whipping Cream
8 packets Oetker’s Whip-It
2 packets Oetker’s Vanilla Powder
1 Tbs. Orange zest

In a chilled scrupulously clean mixing bowl whip the cold cream until it begins to hold soft peaks. Add the Whip-It and Vanilla. Beat until stiff peak stage is reached but not butter. Fold in the Zest. Fill cake.

Pipe the circumference of the bottom layer of the cake with a half inch of Chocolate Sour Cream Frosting or a Chocolate Butter Cream frosting first and allow it to set up. Then fill with Orange Cream Frosting and ice with remainder of the Butter Cream or Sour Cream frostings. Top with a sprinkle of Chocolate Covered Candied Orange Peel

In the top of your double boiler melt 1½ pounds of grated Organic Bitter –Sweet or Semi Sweet Chocolate along with 10 oz. of Milk Chocolate. When melted whisk in 2 tsp Frontier Herb Co’s Orange Extract and 3 cups Sour cream.  Spread on op of the cake and sprinkle with the chocolate covered candied orange peel. Awesome!

½ Cup Chocolate covered Candied Orange Peel for the top.

3b Easy Eggless Chocolate Orange Butter Cream Frosting

Whip together ½ pound Butter with 2 pounds Confectioners Sugar until light and airy. Add 1 Cup Cocoa and 2 tsp Frontier Herb Co’s Orange Extract. If too stiff loosen with ¼ tsp. Heavy Cream at a time until the desired consistency is achieved.

3c Eggless Chocolate Covered Candied Orange Peel

When you are at the market be sure to select organic oranges. Seville or Valencia Oranges are best. Given that oranges are a highly sprayed crop, you really do want to purchase organic fruit. Select unblemished fruit that is firm and uniformly colored. After washing it with Veggie Wash, rub the fruit all over slightly using a nutmeg grater. This will open the skins cellular structure and release the citrus oils. Using a sharp paring knife, peel the fruit into strips. Reserve the fruit for salads or juice. Cut the peel into 1 to 2 “ strips about ¼’ wide.

Place 2 Cups of orange peel that has bee prepared in this way along with 1 ½ Cups cold RO Water in a heavy enamel covered cast iron pan  (like Le Creuset)  bringing it slowly to the boiling point. Be sure the water is actually boiling – then drop the temperature to a simmer which is 5 degrees less hot than a boiling. Simmer ten minutes or longer, drain well.

In order to be sure that the finished candied orange peel is not bitter or tough, you will want to repeat the process 4 times; draining well each time. For each cup of peel prepare a syrup of 1/4 Cup RO water and ½ Cup Granulated Organic Sugar. Add the parboiled peel and cook gently until all of the syrup is absorbed and the peel has become fairly transparent. 

As the syrup is absorbed and begins to diminish in the pot, you will want to shake the pot pretty consistently and also lower the heat to prevent its burning and sticking. When the syrup has been totally absorbed lift the peel from the pot and spread it on a wire rack which has been placed over waxed paper to dry.

Decide at that point if you intend to candy it with granulated sugar or coat it in chocolate.

If you intend to use granulated sugar then you will need to put 2 Cups of sugar on a piece of waxed paper and create a well in it. Lift the cooked peel into the sugar and turn it about, coating all sides of the peel. Allow to remain in situ until dry enough to remove to the wire racks again. Let dry completely and store appropriately in an air tight container. You will want to prepare these on a dry day as humidity will present some major challenges to a perfect product.

3d Chocolate Covered Candied Orange Peel

On the other hand, if you elect to coat the candied orange peel in melted chocolate then you will need to proceed differently.

In order to prepare the melted organic dark or bittersweet chocolate in your vegetarian kitchen you will need the following items: a double boiler, a wire rack, a candy thermometer, a room thermometer, and a nutmeg grater and a food processor, as well as a candy fork.

It is best to have your vegetarian kitchen at an even 70 degrees without a lot of circulation in the air – so turn off your kitchen fan.

Grate one pound of Green and Black Organic Dark Chocolate, Dagoba Organic Dark, Newman’s Own Organic Dark or Semi Sweet Chocolate or you can use Callebaut Belgian Chocolate. In your food processor place the grated chocolate in the top of a double boiler over hot water. Keeping an eye on your candy thermometer, stir constantly until the melted chocolate reaches a temperature of 130º. Remember that chocolate requires your close attention. It is very important to work consistently with the chocolate as you don’t want the cocoa butter to precipitate out of the chocolate and separate. Once the chocolate has reached 130º, remove it from the heat and the hot water bath allowing it to cool to 88 degrees.

Heat the water in the bottom of the double boiler to 90 degrees before replacing the top of the double boiler containing the chocolate back into its place.  Before dipping the candied orange peel into the chocolate make sure the peel is at room temperature.

I know this sounds terribly finicky but by monitoring the temperature of the chocolate and the orange peel you will ensure that the chocolate does not change color and streak with beige or grey, or become toughened and brittle.

Place waxed paper under the wire rack to catch any chocolate drips which can then be returned to the pot and re-melted for later use. Immerse the peels a few at a time in the chocolate and lift out with a candy fork placing them to dry onto the wire rack to cool and dry.  Store in an air tight container.

Variations on the Theme

3e Eggless Candied Organic Lemon, Lime and Grapefruit Peel can all be handled as you would eggless candied organic orange peel.

3f Eggless Candied and Chocolate Covered Pineapple

For Candied Pineapple use canned sliced pineapple. Drain well and reserve the juice. Dry the pieces thoroughly with absorbent paper towel. In a large, heavy pan, enameled cast iron, like Le Creuset work perfectly,  add 2 Cups Sugar and 1/3 Cup Light Corn Syrup to the juice. 

Stirring constantly bring to a boil, add the fruit but allow it some room so that it is all immersed and is not overly crowded in the pot. Simmer until it becomes transparent. As the syrup diminishes shake the pot and lower the heat. Lift pineapple from syrup drain on wire racks which have been placed over waxed paper, until thoroughly dry. 

Proceed as above for chocolate covered Pineapple.

3g Eggless Candied and Chocolate Covered Organic Apricots

Dried and sun dried apricots can be treated in a similar manner.

*A spicy eggless pumpkin ginger spice cake that sings of harvest goodness and your baking skill in your vegetarian kitchen. Grease and flour pans, line with parchment or waxed paper and grease and flour the paper as well.                                                    

Preheat oven to 350º - Are you looking for the fragrance of fall, accented with spice in your vegetarian kitchen? Look no further. This is the perfect expression of Autumnal joy in a cake. A bit more dense, exquisitely moist and spicy, this is a totally delicious eggless pumpkin ginger spice cake. Try it!

1 Cup Butter
2 Cups firmly packed Dark Brown Sugar
1 Cup Sugar
1 Cup Buttermilk or Plain Kefir
4 Tsp Ener-G Egg Replacer (dry)
2 Cups Libby Pumpkin Pie Mix
2 tsp. Vanilla Extract
4 Cups Swans Down Cake Flour
1 tsp. Baking Soda
4 tsp. Rumford Baking Powder
1 1/2 tsp. Cinnamon
1/2 tsp. Freshly ground Nutmeg
1 tsp. Sea Salt
1/2 Cup Minced Crystallized Ginger

Currents, Walnuts, Pecans, Raisins (optional)

Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour. Line the pans with parchment or waxed paper cut to fit the pan.

In the mixer’s bowl beat the butter and sugar together for a full 10 minutes. It will look lemony light and fluffy. Meanwhile, measure and sift the dry ingredients into a large bowl. In a large bowl, using a wire whisk, mix Pumpkin puree with buttermilk or kefir. Alternately add the flour mixture and the buttermilk and flavorings, continuing to beat. Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work. Fold in the crystallized Ginger pieces. 

Pour into prepared pans and smooth tops. Bake 45 minutes to 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake has begun to pull away from the sides of the pan and is springy to the touch.Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate frost with Pumpkin Cream Cheese Frosting. Decorate.

For smaller parties you can cut the recipe in half.

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5 Eggless Applesauce Spice Cake

Preheat oven to 350º.

*A sweet, moist eggless applesauce spice cake packed with walnuts and raisins!

When you have a craving for something sweet, something quick and delicious, try this exceptional moist eggless applesauce spice cake. It will turn your vegetarian kitchen into a wonderfully fragrant and happy place as it bakes. Your friends will not believe that it is an egg free treat.

1/2 Cup Butter at room temperature
3/4 Cup Wildflower Honey
1 Cup Applesauce
2 tsp. Cinnamon
1/2 tsp each Nutmeg, Allspice, Ginger
1 3/4 Cup Unbleached Whole Wheat Flour
1/2 tsp. Sea Salt
1 tsp Baking Soda
1 tsp Baking Powder
1/2 Cup each Shelled Walnut halves and seedless Raisins

Sift dry ingredients together.

Cream butter and honey together.
Alternately add dry ingredients and applesauce to honey butter mixture.
Mix well. Fold in fruit and nuts.
Pour into pan.

Bake 30 -45 minutes until inserted toothpick comes out clean and the cake pulls away from the edges of the pan, and is springy to the touch. Remove to wire rack. Allow to cool for ten minutes before turning out on to rack to finish cooling. This cake really likes a lemony frosting.

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6 Eggless Carrot Cake

Preheat oven to 350º.

A classic golden eggless cake of goodness

3 1/2 Cups Soft a Silk or Swan’s Down Cake Flour
1 1/2 tsp Baking Soda
2 tsp. Rumford Baking Powder
1 tsp. Sea Salt
2 tsp. dry Ener-G Egg Replacer
2 Cups Sugar
1 Cup Butter (melted)
1/2 Cup Corn Oil
2 tsp. ground Cinnamon
1/4 Cup Instant Vanilla Pudding
20 oz. Can Crushed Pineapple
1/2 Cup Shredded Coconut
2 Cups Raw Shredded Carrot
1/2 Cup Raisins and Walnuts or Pecans

Melt butter. Put all wet ingredients into a large bowl, including the crushed pineapple. Stir in the dry ingredients. Beat 2 minutes. Fold in coconut, raisins and nuts. Stirring to incorporate all the ingredients and distribute the fruit and nuts well.Pile into a prepared Bundt pan.

Bake 30 - 45 minutes until an inserted toothpick comes out clean the cake pulls away from the edges of the pan, and is springy to the touch. Remove to wire rack. Allow to cool for ten minutes before turning out on to rack to finish cooling. This cake really likes a lemony frosting.

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7 Eggless Banana Nut Cake

*A moist, tender, nutty delicious eggless banana nut cake.

Bananas really want to be flecked with brown and have a golden hue just as the old jingle says. And when they have gone beyond that stage just a tad -- they are perfect for a eggless banana nut cake! Yes, this is a really tasty way to deal with all those overly ripe bananas that are begging for use in your vegetarian kitchen!

Preheat the oven to 350º

2 1/4 Cups Swans Down Cake Flour
1 3/4 tsp Baking Soda
1/2 tsp. Baking Powder
1 tsp. each Almond and Vanilla Extracts
2 tsp. Ener-G Egg Replacer
1 1/2 Cups Sugar
1 Cup Mashed Ripe Bananas
1/4 Cup Spring or RO water
1/4 Cup Sour Cream
1/2 Cup Butter at room temperature
1 Cup chopped Walnuts

Sift dry ingredients together set aside. 

Cream butter and sugar together until light and fluffy. Add Extracts and Egg Replacer. Mix. Stir in Sour Cream, Banana and RO or Spring Water. Add dry ingredients. Beat 2 minutes. Pile into a prepared Bundt pan.

Bake 30 - 45 minutes until an inserted toothpick comes out clean the cake pulls away from the edges of the pan, and is springy to the touch. Remove to wire rack. Allow to cool for ten minutes before turning out on to rack to finish cooling. This cake really likes a Lemon or Caramel frosting.

 
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8 Outrageous Eggless New York Style Cheese Cake

Preheat oven to 300º.

This is a Classic New York Style Cheese Cake and it's eggless! Yes, I said this is a dairy rich, totally dense and delectable Cheese Cake - New York Style! One that is tall, tangy sweet, with perfect texture and a topping of your choice! What more could you ask for in your vegetarian kitchen? No, this is not a vegan treat, those will come later and they too are definitely delicious but they are different. However, for those of us who still delight in a walk down memory lane every now and again -- this is it!

This great cake was developed back in the early days of the Merciful Lion, natural foods restaurant in Rhode Island. Several of us had been reminiscing wistfully about the desserts we remembered as outstanding in our pre-eggless, pre-vegetarian days and cheesecake was on everyone’s list. 

Hence, it was one of the first experiments I made with Ener-G Egg Replacer. I very quickly became convinced that a life without eggs was not going to be a hardship at all. My partners, friends and family agree, as long as I produce yummy quiche, crepes, omelets, and cheesecake without them – no problem. Now you too, can bake a terrific Eggless New York Style Cheesecake in your vegetarian kitchen, and you can do it with complete confidence. Enjoy!

*Oh by the way, this cake wants to be made a day ahead of when you want to serve it. It really does want to cure in the refrigerator for a full 24 hours hence you will need to be sure to plan ahead for it.

 
Crust:

6 Tbs. Melted Butter
1 1/2 Cups Crushed Graham Crackers
2 Tb. Sugar

Mix together and place in a spring form pan. Using a flat sided, flat bottomed glass, press material into the corners of the pan; and smooth the bottom and sides. Bake 10 minutes. Set on wire rack to cool.

Filling: 

1# Ricotta
2 pkgs. Cream Cheese
2 Cups Sour Cream
3/4 Cup Orange Blossom Honey
1 1/2 tsp. Freshly Squeezed Lemon Juice
1 1/2 tsp. Frontier Herb Co’s Almond and Vanilla Extracts
1/4 Cup Ener-G Egg Replacer (dry)
3 Tbs. Swans Down Cake Flour

Set dairy products out an hour ahead of time. They need to be at room temperature. Beat ricotta and Cream Cheese until smooth. Add Honey and Sour Cream. Mix thoroughly. Add the rest of the ingredients. Beat well.

Pour into the cooled Spring Form Pan. Bake 45 minutes to an hour until golden and set. Remove from the oven and set on wire rack to cool. Refrigerate 24 hours before removing form. Top with fresh berries and a melted jelly glaze. Or simply enjoy as is.

Variations on the Theme 

9 Eggless Apricot Cheese Cake

This variation on the theme came about when I inadvertently left a pan of apricots simmering in water throughout lunch one day. They cooked and cooked and cooked until there was only a soft tangy sweet apricot sludge in the bottom of the pan. What to do? Obviously, find a use for it. Now I do it on purpose! If you love our Eggless New York Style Cheesecake and you also love Apricots, well, this recipe will definitely take you over the top in your vegetarian kitchen!

Crust:

6 Tbs. Melted Butter
1 1/2 Cups Crushed Graham Crackers
2 Tb. Sugar

Mix together and place in a spring form pan. Using a flat sided, flat bottomed glass, press material into the corners of the pan; and smooth the bottom and sides. Bake 10 minutes. Set on wire rack to cool.

Filling:

1# Ricotta
2 pkgs. Cream Cheese
2 Cups Sour Cream
3/4 Cup Orange Blossom Honey
1 1/2 tsp. Freshly Squeezed Lemon Juice
1 1/2 tsp. Frontier Herb Co’s Almond and Vanilla Extracts
1/4 Cup Ener-G Egg Replacer (dry)
3 Tbs. Swans Down Cake Flour

Set dairy products out an hour ahead of time. They need to be at room temperature. Beat Ricotta and Cream Cheese until smooth. Add Honey and Sour Cream. Mix thoroughly. Add the rest of the ingredients. Beat well.

Boil 1 Cup Dried Organic Apricot in 1/2 Cup RO Water until well softened. Remove fruit from pan placing in Food Processor. Simmer remaining liquid until reduced to a thick syrup consistency. Puree together with fruit. Add to above batter.

Pour into the cooled Spring Form Pan with the graham cracker crust. Bake 45 minutes to an hour until golden and set. Remove from the oven and set on wire rack to cool. Refrigerate 24 hours before removing form.

10 Eggless Chocolate Cheese Cake

My Dad would call any attempt at improvement on perfection “gilding the lily!” He would ask “When something is perfect just the way it is then. . . how could you possibly improve upon it?” To which we answer now as then “Silly, add chocolate!”

Add 2 ounces melted Semi Sweet Chocolate to above batter. Proceed as directed. Top with Chocolate Curls before serving.

For Chocolate Curls:

The hardware you will need for Chocolate Curls is: a double boiler, a flexible putty knife, a long off-set metal spatula and a baking or cookie sheet. Of course, you will also want some really excellent organic chocolate, like Green & Blacks, Newman’s Own, Dagoba or whatever your favorite might be. Be aware that some chocolate candy companies add bits and pieces of fruit and nuts to their candy bars which would definitely change the look of your Chocolate Curls and may not work well at all.

Melt Organic Bitter Sweet or Extra Dark Chocolate in the top of a double boiler, stirring constantly. Spread on the baking sheet as quickly and evenly as possible. Allow to cool for about 6 – 7 minutes.

The chocolate needs to set-up to the right consistency before you begin to try to curl it. If it is too cold and firm it will shatter into shards; however, if it hasn’t set up properly yet it simply will not curl. The angle to hold the putty knife at to achieve a perfect curl is somewhere between 33º and 45º though it seems to be an individual matter of personal comfort. Go for it. Experiment and have fun!

Go to Page 2 (eggless cake recipes 11 - 20)