The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Eggless sugarfree cake

uziel's picture

Eggless sugarfree cake

Hello members, I am trying to build a basic cake without any eggs or sugar, just added 1tsp Baking powder and 1/2 tsp Baking soda to 2 cups of whole wheat flour and 100ml oil mixed well and put it in oven preheated at 180 degree C for 45 min. The basic crumbly cake structure is not coming, just a brick of cooked dough it seems, it seems as if chemistry is happening. I have tested my baking soda and powder, all okay. At one or two places I see a big hole may be gas is accumulating there at one place but not dispersing to entire area, cake rises also. Where things are going wrong??

Lechem's picture
Lechem (not verified)

Buttermilk or equivalent. 

Basic recipe...



Baking soda and / or powder

Pinch of salt

Buttermilk or milk with a little acid like lemon juice

(And of course eggs and sugar)


Mix dry ingredients and place to one side.

Pour out milk and add a tsp or two lemon juice or apple cider vinegar.  Mix.

Add oil and buttermilk or substitute to the dry ingredients. 

Mix into a batter then pour into loaf pan. 

Bake in preheated oven. 

Doughy tells me it's too dry. Should be a batter. And not risen tells me there's no chemistry taking place due to lack of buttermilk and pinch of salt. 

Find a recipe. Keep the flour, buttermilk, raising agents , oil and salt. Everything else is decoration.  

You can use applesauce instead of eggs and xylitol instead of sugar. 

drogon's picture

Self-raising flour, a bit of bicarb, butter, natural yogurt or buttermilk, pinch of salt and off you go.

Rub in the butter, make a soft dough, cut into rounds, bake hot for 10-12 minutes, split, serve with clotted cream and jam (jam on-top)

Although they are nicer with a bit of sugar added. Currants too.


clazar123's picture


No eggs-No dairy. Dump all ingredients in a bowl (or even the pan you will be baking it in), mix well and bake. Lovely,high, chocolatey cake. I left my notes on it from when I tried to do it GF and have some untried variations,also.

As for sugar, I have made it with Splenda. Use more Splenda than they usually call for. Or try truvia. Cake-with or without sugar is high calorie due to the carbs from the flour. Speaking from my experience, I'd rather have a small piece of good cake than any part of a sugarfree (usually not appetizing) cake. The first bite is the best so all you need is a 2 bite experience-first bite nirvana and second bite confirmation.



Camper Cake -Dump Cake-Chocolate                              9x13                     375      40 min            

Sweets dessert easy


9x13 cake                        Small cake (8x8 pan) (untried)

  • 3 cups flour                      1  ½ c flour
  • 1 ½ cups sugar                 3/4 c sugar
  • ½ cup cocoa                    ¼  c cocoa powder
  • 1/1/2 tsp salt                     ¾  tsp salt
  • 2 tsp baking soda             1 tsp  baking soda


Mix dry ingredients thoroughly. Then add wet ingredients.

FOR 9X13 PAN                        FOR 8X8 PAN (UNTRIED)

  • 2 cups water                       1 c  water
  • 2 cup oil                              ¼ c  oil
    • (least amt you can get away with in the 9x13 cake is ½ c oil)
  • 2 tbsp vinegar                 1 tbsp. vinegar
  • 2 tsp vanilla                     1 tsp  vanilla


Mix well and then put into pan and bake as a cake. It can be mixed in the container it will be baked in, also.

My kids call this “camper cake” because the first time I ever made it, I drew a camper on it with colored frosting. Very easy and very fluffy. It is also eggless and milkless!


OPTIONS: (Untried)

Vanilla: omit cocoa. Double amount of vanilla.
Spice: omit cocoa. Add 1 Tbsp pumpkin pie spice.
Orange: omit cocoa & vinegar. Substitute orange juice for the water.
Lemon: omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added


Lemon Vanilla Wacky Cake

(for a 8″ square/circle pan, double this recipe for a 9 by 13)

Sift together into the pan in which you will be baking the cake:

  • 1 3/4 cups flour
  • 1 cup sugar
  • 1 teaspoon baking      soda
  • 1/2 teaspoon salt

Mix the dry ingredients together with a fork, making sure to get an even mixture. Then make 4 wells (some big, some small, and some just right) in the dry ingredients. Pour one of the following ingredients into each of the wells (respectively):

  • 1 tablespoon vinegar
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • 2 teaspoon lemon      zest

Then pour 1 tablespoon of lemon juice into 1 cup of cold water and pour that over the whole thing: mix well with a fork. Bake at 350 degrees for 30 to 35 minutes… until a toothpick comes out clean. LEMONY!!!!!!

GF flour and xanthan gum-cake more dense and dry looking.

uziel's picture

Great, good recipes

Sugarowl's picture

Are you trying to bake vegan? There are lots of vegan cake recipes. Eggs act as a binder in cake, so you have to find a similar substitute (some use bananas, egg replacer, etc). As for the sugar, if you just take it out it will be dry because it's one of the liquids. I've substituted Splenda for baking in cake before, not much difference. You could try stevia or even fruit puree maybe?

Knowing your reason for it to be egg and sugar free would help. It's not really cake if it ain't sweet! ;)

uziel's picture

I have complicated health issues and have restrictions on manythings, specially things used in cake, then the question arises why I have to eat cake but kind of I cannot ignore it, I just love it, I know without sugar its not a cake so I make banana cake and more dense ripe banana I use to get sweetness. But this banana cake is brick, no aeration, no bubbles, not even 1% cake like structure. Then I thought may be bananas are making the batter heavy not letting it rise so I dropped banana to check if anything else is the culprit. So thats why I tried to make a basic cake using flour raising agent, oil and salt, I think these 4 ingredients should make a very basic cake like thing. 5 Years back I used to bake great cakes to my liking, after I went ill, now I am not even able to bake a basic cake so I thought to ask the experts here where I am going wrong coz I think I have gone insane not been able to make a basic cake for myself. I suspected the oven also thinking it may not be giving the right temperature but it looks okay, can I buy a onside oven thermometer to check if oven is doing its job?

clazar123's picture

Baking powder,especially, can go flat. Get a fresh can and see if you can get some lift.

It is tough when you have health issues that restrict what you can and cannot eat. I know from personal experience. I have found ( also from personal experience) that I would rather have a controlled amount of the full recipe that a larger piece of a modified recipe. That is, if I am able to have any at all.

Cake, like bread, is one of the least forgiving bakery items to try and replicate in a low carb, low sugar way. Denser tea cakes- like banana bread- are more forgiving and easier to adapt. Brownies made with a bean base (yes-I said beans!) or cheese cakes are easier to adapt to eggless and sugarless. I have never made cake using a low carb flour like almond flour but that might be worth exploring for you. You could find those kind of recipes on either gluten free or low carb websites. There needs to be some structure if you go flourless, also, so you could also explore using xanthan gums or psyllium.

Have fun!




Banana Bread No Eggs


  • 1/2 cup shortening or canola oil, or butter etc. (I sometimes leave most of it out and use 1/3c applesauce)
  • 1 cup white sugar (you can cut this back too- I often use a scant 3/4 cup)
  • 1  1/2 cups all-purpose flour ( have mixed this with WW, white WW and spelt with good results)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
  • 1-2 teaspoons pure vanilla
  • 2 tbsp vinegar
  • chocolate chips to taste-optional
  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
  2. In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocolate chips. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.

When I make this in the Kitchen Aid, I just spin the bananas in the bowl with the paddle to mash them, then continue with the recipe. Only one bowl to wash!