Cake Layers without Eggs

"Without eggs, cake layers become lighter and airier. With that in mind you`ll eat at least 2 pieces!"
Preparation15 min.
Cooking40 min.
Тotal55 min.
Servings1 pc.
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  • flour - 1 cup (200 g)
  • salt - 1 pinch
  • baking powder - 4 tsp
  • brown sugar - 2/5 cup (100 g)
  • tea - 4/5 cup (200) g (can use milk)
  • fat - 1/5 cup (60 g) of melted butter, olive oil or vegetable oil
  • vanilla - 1 tsp extract


Sift flour with baking powder. Add the sugar, and a pinch of salt to it and mix dry. If you prefer to make a chocolate cake - add 2-3 tablespoons of cocoa and an equal amount of water in the chocolate. Separately, mix the oil with milk, juice or any liquid you want to use, and add vanilla.

Add liquid to the dry ingredients and mix well until homogenous. Pour the mixture into a shape with a diameter of about 8 (20 cm), pre-greased and floured or laid out with baking paper and also lightly greased.

Put the cake layers without eggs to bake in a hot 356°F (180 °C) oven for 30-40 minutes. Bake the cake in a cool place in the shape for 10-15 minutes then transfer it to a rack. Most preferably, it is cut at the earliest after a few hours, and preferably - the next day.

Freshly baked cake is extremely fragile and can easily be crushed.


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