It’s not always easy to get hold of eggs. This is especially true if you want to ensure your eggs come from chickens that enjoy a good quality of life. So when you’re in the mood to bake, but you don’t have any eggs to hand, here are some of the best egg-free cake recipes out there.
Despite the unprepossessing name that Cornish Hevva Cake is sometimes given, this lightly fruited bake is not particularly ‘heavy’. It is, however, absolutely delicious. The bake falls somewhere between a sweet scone and a light egg-free fruit cake. As with many traditional bakes, Tesen Hevva (its Cornish name) is very easy to make.
Sweetly spiced little fairy cakes made with milk chocolate, chai masala tea and spices. Transform these egg-free chai masala chocolate cakes into fifteen cupcakes if you require something a little larger.
I do like a good oaty biscuit and these oat, fennel, coconut, chocolate chip cookies are some of the best. They’re crisp on the outside, chewy in the middle and very very moreish. If you can restrain yourself, they’ll keep well in the biscuit tin for a few days. Oh, did I say? They’re dairy-free, refined sugar-free and healthy (ish) too.
As some of you know, I try to use organic ingredients where I can. Although organic is better for individual human health, more importantly, it is better for the environment and ultimately benefits human health in the long term. Anyway, on the back of a recently purchased packet of Crazy Jack’s organic dried apricots, I noticed a recipe for these apricot cookies. I had to try them just as soon as I could. A weekend away visiting friends in Glastonbury last month provided just the right opportunity to try them out.
This is how I made them:
- Cut 100g butter into pieces and placed it on a heater to soften – the kitchen is already cold.
- Added 100g soft brown sugar and creamed for a good few minutes until the mixture was very light and fluffy.
- Added 1 tbsp Cornish honey and 1/2 tsp vanilla extract and creamed some more.
- Sifted in 150g flour (half wholemeal, half white) and a scant teaspoon of baking powder.
- Chopped 100g unsulphered apricots into pieces and added these.
- Added 25g white chocolate chips & mixed until all was incorporated. It didn’t come together in one big lump, but that was fine.
- Picked up small handfuls and patted into walnut sized balls with the palms of my hands. I made 26.
- Placed well apart on lined baking sheets and baked at 175C for 10 minutes until golden and crisped around the edges.
- Used a spatula to place them on a wire rack and left to cool.
The mixture smelt wonderfully of honey and the aroma as these biscuits baked was really quite heavenly. They were luxurious and delicious, very sweet, but oh so satisfying. They were crisp around the edges with a really chewy centre; the flavour of honey was strong, the apricots added their signature fruitiness and the bits of white chocolate had caramelised giving added texture and flavour. These would make perfect Christmas gifts and indeed I shall be making some myself to give away. If CT doesn’t get his mitts on them first.
Sweet and sticky, these blackcurrant rose honey cakes are thoroughly delicious. Known as nonnettes in France, they are individual egg-free cakes. This gives them a delightfully smooth texture. Little chunks of caramelised white chocolate just add to the fun, but can be left out if preferred.
Vinegar in a cake? Well yes, it helps to make this egg-free fruit cake rise in a rather spectacular fashion. The vinegar cake has a nice soft crumb and is pleasantly fruity as well as malty with an unexpected sort of sprightliness about it.
These delicious rhubarb honey cakes, known as nonnettes in France are lightly flavoured with rose. They’re made with the addition of rye flour but without eggs. This gives them an almost silky mouthfeel with a delightfully soft texture.
If you’ve not heard of nonnettes before, you’re in for a treat. They’re delicious egg-free French honey cakes with a lovely smooth texture. These white chocolate nonnettes are topped with marmalade to give a delightful bitter contrast to the sweetness of the cake.