Chef Jeenas no egg Madeira cake recipe is so very delicious that when you bake it for yourself you will not see a crumb of it left on the table.
Egg free cooking is not just about different diets and health there also comes a time when someone that uses eggs has run out and for example - there is torrential rain outside and you don't fancy getting soaked wet for the sake of 6 eggs? Which ever reason you have to bake an egg free cake recipe then my eggless Madeira cake is the cake to bake!
Chef baked this Madeira cake last night and fancied a slice (huge slice) of it mid morning today - it tastes so good that Chef admits being a glutton - when it tastes good... it tastes good.
This is a vegan Madeira cake recipe and it does contain wheat and gluten.
This Madeira cake is light and fluffy in texture, very moist and keep its perfect shape when sliced.
Make a thin glaze of sugar and lemon and brush it on top of the warm cake to set as it cools.
This cake recipe is so very tasty you can even use it as an easy dessert, serve it with fresh fruit and cream/set custard of your choice or with fresh yogurt mixed with a drop of vanilla essence - it balances with the zesty flavours in such a beautiful way.
If you missed eating a gorgeously moist zesty Madeira cake because you can't eat eggs then do not worry anymore because this recipe will make you smile - all with no eggs.
I really enjoyed baking this Madeira cake recipe because it is great just getting the aroma of the lemon zest in the air as you mix the ingredients together.
Remember that you can still eat eggs to enjoy this cake - why not see how moist and delicious a cake can taste with out eggs? after all you never know when you might run out.
Ingredients for Eggless Madeira Cake Recipe
5 oz Sunflower margarine
5oz White caster sugar
2oz Ground almonds
6oz White spelt flour
3 Tbsp Cornflour (starch)
200ml Soya milk
1 Tbsp lemon juice
3oz White bread crumbs (4 small slices)
2 Lemons (zest + juice)
1 oz White caster sugar
1 Tbsp lemon juice
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt
Glaze
Sieve a large tablespoon of powdered sugar into a small bowl - add 1/4 tsp lemon juice and a little water to produce a clear runny glaze.
Picture of fresh lemon zest.
5oz White caster sugar
2oz Ground almonds
6oz White spelt flour
3 Tbsp Cornflour (starch)
200ml Soya milk
1 Tbsp lemon juice
3oz White bread crumbs (4 small slices)
2 Lemons (zest + juice)
1 oz White caster sugar
1 Tbsp lemon juice
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt
Glaze
Sieve a large tablespoon of powdered sugar into a small bowl - add 1/4 tsp lemon juice and a little water to produce a clear runny glaze.
Picture of fresh lemon zest.
A bigger fork than this one please...
How to make an Egg Free Madeira Cake
Zest the 2 lemons, squeeze the juices of the lemons into a small bowl and keep to the side.
Mix the margarine and 5oz of sugar together using a mixer.
If you are baking this cake by hand make sure you mix thoroughly always to get a light and fluffy cake.
Mix the margarine and 5oz of sugar together using a mixer.
If you are baking this cake by hand make sure you mix thoroughly always to get a light and fluffy cake.
Add the lemon zest, pinch salt, ground almonds and 1 tablespoon of lemon juice mix well.
Add the flour, baking powder, bi carb, milk and corn starch - mix very well.
If your sliced bread has a dark crust remove it before you blend into crumbs.
Add the bread crumbs, 1 tablespoon of lemon juice and 1 ounce of sugar - mix very well.
The cake batter will have a slightly runnier consistancy than other batter.
The cake batter will have a slightly runnier consistancy than other batter.
Pour into a greased and floured cake tin.
Place into a hot oven at gas mark 6 for 35-40 minutes - do not open the door for all this time.
Turn the oven down to gas mark 4 and cook for a further 25-30 minutes or until golden and a skewer comes out clean.
Place into a hot oven at gas mark 6 for 35-40 minutes - do not open the door for all this time.
Turn the oven down to gas mark 4 and cook for a further 25-30 minutes or until golden and a skewer comes out clean.
Once cooked leave the Madeira cake in the oven tin for 10-15 minutes then brush the glaze all over the top of the cake.
Leave for another 5-10 minutes or so then carefully remove the cake from the tin.
Leave for another 5-10 minutes or so then carefully remove the cake from the tin.
Leave cake to cool on a wire rack before slicing.
Enjoy Chef Jeenas no egg Madeira cake recipe.
See Chefs eggless recipes index page or Chefs vegan recipes index pages for more delicious recipes that use no eggs.
Or for more cake recipes see this cake recipes index.
Or for more cake recipes see this cake recipes index.
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28 comments:
The cake looks so moist and delicous and that too without eggs, you are a genious in making eggless cakes.
A delicious and moist looking cake!
Cheers,
Rosa
Ooh..that slice of cake looks so moist and decadent :)
Yum! That cake came out beautifully!
Wow the cake looks so soft and moist..perfect:)
Oh my! The cake looks delicious, moist and delicious!
All of your cakes look so moist- I still cannot believe they're vegan. What a yummy breakfast!Love the idea of the sort of glaze on top!
wow thatz an amazing cake Jeena
Can't believe the cake is made without egg. Looks so moist and gorgeous.
Wow.. Im soooooooo tempted! Super moist and soft looks so yumm.
Itss soo moist and delicious and the lemon zest would have added such a zing to it!!
Wow ! cake looks soo moist and delicious ...and love the step by step pics..Thanks for the comment@ my blog keep visiting ..i will surely come back agai n
the cake looks amazingly moist for having no eggs! and i almost never get that beautiful brown crust. whats the secret to that ;) ?
Mmm. It looks so good. I've never made an eggless cake before.
This looks so good. I love yellow cake but haven't had any since going GF over a year ago. I will try this! Thanks for sharing.
I havent posted a eggless cake...this looks very yummy and soft...
Looks so easy and delicious with all that ingredients! :)
Nancy - this recipe does contain gluten as stated in the introduction of the recipe post. Spelt flour contains gluten.
If you want tasty gluten free recipe check out my 3 gluten free recipe index pages at the top of my home page.
Moist and delicious. I have yet to come across white spelt flour.
Wow, this cake looks delicious...and moist even without egg. Love the pictures that you have in the post.
A terrific recipe for those times in life when we just don't have eggs - which happens often if you bake a lot! Thanks
I've wanted to try making a vegan cake and wasn't sure how it would turn out, without eggs etc... this looks lovely and moist.
Thats looking so moist and soft jeena and feel like having a bite
surely i have to try it out. Nice recipe.
By the way what is White spelt flour and can i substitute anyother thing for margerine.
Cake looks delicious and yummy... The best part is the way u illustrate each step with pics. visiting ur space for the first time and its really nice. keep it going.. :) sure gonna try ur recipes and would visit u often.
Thank you everyone for your kind words.
Pavithra, you could try butter instead of margarine but I don't use butter so I am not certain how it wil turn out.
White spelt flour is similar to wheat flour but slightly finer in texture - try plain all purpose flour I am sure it will work the same.
You can email if you like at jeenaskitchen@gmail.com
Hi Jeena,
i want to make this cake for my mum...do you think i can replace the margarine with olive oil?
thanks~~~
Hi Jeena,
I just made this cake and stuck to your recipe which was really easy to follow. The only thing is, my batter was not as runny as yours!! I had to spoon the batter into the baking tray and it had a peaky texture before going into the oven. Funnily enough, it came out just perfect and tasted amazing - I served it with your vegan whipped cream and it was just dreamy. So I was wondering, I squeezed all the juice out of two lemons, do I use all of the juice in the mix or just the 2x1 tablespoons as is also noted in your ingredients list? Cheers, Gia
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