1940s Vinegar Cake Egg Free Recipes

1940S VINEGAR CAKE ( EGG FREE)

egg free and very moist you can make a cake or do muffins and its so easy, and if you wanted you could safely lick the spoon as its egg free.

Provided by kitchen witch 2

Categories Dessert

Time 16m

Yield 10-12 muffins, 1 serving(s)

Number Of Ingredients 7

1940s Vinegar Cake ( Egg Free) image

Steps:

cream together sugar and margarine.
add together in a bowl milk, vinegar and bicarbinate allow it to froth then add the liquid and flour mixing slow to the sugar and margarine add your chosen from list and bake in a greased 7 inch tin or place in muffin cases until mixture has gone.
cook cake for 1 hour and muffins until golden brown and firm on top.

Nutrition Facts : Calories 2037, Fat 100.1, SaturatedFat 32.3, Cholesterol 17.1, Sodium 3679.2, Carbohydrate 273.2, Fiber 9.7, Sugar 131.7, Protein 25.3

Ingredients

6 ounces self-rising flour
3 ounces margarine
3 ounces sugar
1/4 pint milk
1 tablespoon white vinegar
1/2 teaspoon bicarbonate of soda
3 -4 ounces chocolate chips (or small childs jellys or almond chips or mixed fruit)

MOIST WHITE CAKE (EGG FREE)

This is a cake that was originally for people with food allergies, I don't have any of those. I make it because it's delicious!

Provided by Teresacooks

Categories Dessert

Time 1h5m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

Moist White Cake (Egg Free) image

Steps:

Preheat oven to 350 degrees. Grease and flour two cake pans (I usually use 9" round). Mix together 3 T. water, 3 T. oil, 2 teaspoons baking powder. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks.
Frost when completely cooled.
Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.

Nutrition Facts : Calories 517.1, Fat 18.3, SaturatedFat 4, Sodium 496.9, Carbohydrate 84.5, Fiber 0.9, Sugar 44, Protein 4.2

Ingredients

3 cups cake flour
1 3/4 cups sugar
1 1/4 cups water
1/2 cup shortening
3 tablespoons water
3 tablespoons oil
2 teaspoons baking powder
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons vanilla extract

MRS. SCOTT'S CHOCOLATE VINEGAR CAKE

A wonderful, easy, moist, eggless chocolate cake recipe that my mother acquired from a dear friend of hers. The vinegar reacts with the soda, so there is no vinegary taste leftover as long as you use the right amounts of vinegar and baking soda. Fabulous with a rich, fudgy frosting, such as a chocolate sour cream frosting. Time doesn't include cooling time, so be sure to allow a couple-few hours to cool before frosting. Note: I usually bake this in a Pyrex tempered glass pan, and then I frost and serve it right in the pan. If you are planning to remove it from the pan before frosting and/or serving it, it may work better to lightly grease the pan and dust it with cocoa before you pour the batter in (thanks, I'mPat!).

Provided by Halcyon Eve

Categories Dessert

Time 50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

Mrs. Scott's Chocolate Vinegar Cake image

Steps:

Preheat oven to 350* F.
Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan.
Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.

Ingredients

3 cups all-purpose flour
2 cups sugar
1/3 cup cocoa (I like Hershey's baking cocoa)
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons white distilled vinegar
1/2 cup canola oil
2 cups water
1 tablespoon vanilla

TRIPLE CITRUS CAKE (EGG-FREE AND DAIRY-FREE)

This is a variation of the widely known "wacky cake", "crazy cake", "oil & vinegar cake", "war cake", etc., which was developed during the Great Depression when milk, butter, sugar and eggs were scarce or expensive. I like to use the base for this recipe when baking for those with egg or milk allergies. This cake is very moist and packed with lemon, lime and orange flavor. Because it's so moist, it could simply be served with a light glaze or without icing altogether. I like to frost it with my favorite vanilla buttercream topped with a generous sprinkling of flaked coconut for a tropically delicious dessert.

Provided by MarthaStewartWanabe

Categories Dessert

Time 50m

Yield 12 Cupcakes, 9-12 serving(s)

Number Of Ingredients 12

Triple Citrus Cake (Egg-Free and Dairy-Free) image

Steps:

Preheat oven to 350°F Grease a 8 x 8" baking pan and set aside.
In a large bowl, mix together flour, sugar, baking soda and salt. Make three depressions in dry ingredients (2 small and one large). Pour vinegar in one small depression, vanilla & lemon extracts in another small depression and the vegetable oil in the larger depression. Pour water over all. Add lemon, lime & orange zests and stir until smooth.
Pour batter into baking pan and bake on the middle rack of your oven for 35 minutes or until a toothpick inserted into the center comes out clean.
Cool for up to one hour atop a wire rack before spreading with your favorite frosting.
If you wish to bake a larger cake, just double the recipe and use a 9x13" baking pan.
If you wish to bake cupcakes, the standard recipe yields 12 cupcakes. Just bake at 350 F for 22-24 minutes or until a toothpick inserted into the center comes out clean.

Nutrition Facts : Calories 236.3, Fat 8.3, SaturatedFat 1.1, Sodium 270.6, Carbohydrate 38.4, Fiber 0.7, Sugar 22.3, Protein 2.2

Ingredients

1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons lemon zest
2 teaspoons lime zest
2 teaspoons orange zest
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
1/3 cup vegetable oil
1 cup water

VINEGAR CAKE (NO EGGS!)

A favorite family recipe! The glaze alone is fantastic--sometimes, I make a boxed chocolate cake, cut it, then pour the glaze over the top--rave reviews from everyone! ;)

Provided by sassykat1213

Categories Dessert

Time 45m

Yield 16-20 serving(s)

Number Of Ingredients 14

Vinegar Cake (No Eggs!) image

Steps:

Preheat oven to 350 degrees.
Grease and flour a 9 x 13-inch cake pan.
Mix all cake ingredients and pour into pan.
Bake for 30-40 minutes.
Leave cake in pan and cut into squares while cake is warm.
Pour Glaze over warm cake.
Glaze:.
Put all ingredients into a saucepan.
Bring to a boil and boil 3 minutes, stirring continuously.
Pour over warm cake.
Delicious warm, but also delicious after the glaze has cooled and "set" a little! :).

Ingredients

3 cups flour
1/4 cup cocoa
2 teaspoons baking soda
2 cups sugar
1 dash salt
2/3 cup vegetable oil
4 teaspoons vinegar
2 teaspoons vanilla
2 cups water
2 cups sugar
1/2 cup butter
1/4 cup cocoa
1/2 cup milk
1 cup nuts (optional)

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Make 3 wells in the mixture. One larger hole and 2 smaller (see image). Pour oil, vinegar, and vanilla into the wells.
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1940s Vinegar Cake Egg Free Recipes

1940S VINEGAR CAKE ( EGG FREE)

egg free and very moist you can make a cake or do muffins and its so easy, and if you wanted you could safely lick the spoon as its egg free.

MOIST WHITE CAKE (EGG FREE)

This is a cake that was originally for people with food allergies, I don't have any of those. I make it because it's delicious!

MRS. SCOTT'S CHOCOLATE VINEGAR CAKE

TRIPLE CITRUS CAKE (EGG-FREE AND DAIRY-FREE)

VINEGAR CAKE (NO EGGS!)

A favorite family recipe! The glaze alone is fantastic--sometimes, I make a boxed chocolate cake, cut it, then pour the glaze over the top--rave reviews from everyone! ;)

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