Bake an Easter cake without milk and eggs. Easter cake without eggs and milk - ideal for allergy sufferers! How to make an Easter cake without eggs

A few rules and tips to know:

1. Glaze without eggs should be applied to the already cooled cake.
2. After application, immediately sprinkle with a multi-colored package, if you use it, and leave the cakes on the table, uncovered, until the glaze dries completely.
3. Then it is advisable to put them in a large saucepan, lined with a towel inside, cover also with a towel on top, and cover with a lid. So the cakes will remain soft for several more days.

Egg-free Easter cakes recipes:

• (by leaps and bounds)

Icing sugar for cake without eggs - 4 recipes:

1. Icing sugar without eggs with lemon juice

Very simple and quick to prepare, sweet and sour taste, vegan.

Ingredients:

• 150 g icing sugar
• 3 tbsp. lemon juice

Preparation:

1. Squeeze lemon juice.
2. V icing sugar pour the juice.
3. Stir until smooth and apply.

2. Icing from icing sugar with milk

A very simple recipe that I came up with many years ago, when for the first time in my life I baked cakes without eggs.

Ingredients:

• 200 ml icing sugar
• 40 ml milk

Preparation:

1. Heat the milk.
2. Pour hot milk into the powder and stir until a homogeneous thick mass. The more powder you have, the whiter the glaze will turn out! Pour milk gradually to avoid overflowing.
3. Apply directly to Easter cakes and sprinkle with decorations.

3. Lemon butter glaze

Ingredients:

• 100 g icing sugar
• 3 tbsp. tablespoons of lemon juice
• 30 g butter

Preparation:

1. Melt the butter in a ladle.
2. Pour in powder and pour in lemon juice into hot oil.
3. Stir well with a spoon.

This glaze does not freeze quickly, so there is no need to rush to apply it to Easter cakes.

4. Hard, egg-free glaze that does not crumble

The composition is the same as in the previous recipe, only here it will need to be boiled a little.

Ingredients:

• 100 g icing sugar
• 3 tbsp. tablespoons of lemon juice
• 30 g butter

Preparation:

1. Melt the butter in a saucepan over low heat.
2. Without turning off the heat, add lemon juice and powdered sugar.
3. Stirring constantly, cook for 2 minutes over low heat.
4. Apply immediately to Easter cakes and decorate.

Such glaze hardens very quickly and adheres well to Easter cakes. It must be applied immediately and sprinkled with sprinkle immediately. But if suddenly you have it turned out to be too liquid, leave it to cool for a very short time, it will become thicker.

Like the previous one, it tastes sweet and sour.

White icing for cake - recipe without eggs in milk powder:

Ingredients:

• 5 tbsp. tablespoons of milk powder
• 200 g of condensed milk
• 5-6 drops of lemon juice (optional)

Preparation:

1. V powdered milk add condensed milk and lemon juice.
2. Mix well.

The glaze turns out to be white and does not crumble, it looks like a protein glaze.

Icing without eggs for Easter cake from aquafaba:

It turns out white, thick, dries up within a few hours. Doesn't differ from traditional protein in appearance, but does not contain eggs, completely vegan.

Ingredients:

• 40 ml aquafaba
• 180 g icing sugar
• 20 g cornstarch

Preparation:

1. Cool the aquafaba (saturated chickpea broth -) and beat until frothy with a mixer.
2. Add powder by spoon, whisking.
3. Add starch and beat for another 10 seconds.

See step by step with a photo.

Choose a recipe that suits your liking or based on what ingredients you have in stock, and cook with love and pleasure! And also share in the comments which recipe you liked the most.

Happy Holidays Happy Easter!

Juliya recipe author

I don’t even know whether to rejoice that Easter fell at the beginning of May, or to be upset. The fact is that in May we somehow have no time for the holidays: the summer cottage season starts, and our primary tasks are to plow-sow-spray. There is no time and energy for pot-bellied colored cakes and tender ones at all.

In this regard, I have the honor to offer summer residents, workaholics and all those who simply do not want to bother with a capricious yeast dough, a simple recipe for Easter cake without eggs and yeast with lemon glaze. Fast and tasty - just our way!

For an Easter cake without eggs and yeast, we need:

Egg and Yeast Free Easter Cake Ingredients:

• 1 glass of fermented baked milk (kefir, yogurt, sour cream - your choice);
• 1 cup of sugar;
• 1.5 cups flour;
• 1 glass of raisins;
• 1 tsp baking powder;
• 1/2 tsp soda;
• a pinch of vanillin.

Ingredients for Lemon Cake Topper:

• 1/2 cup powdered sugar
• 3 tsp lemon juice.

Immediately light the oven to warm up to 180 ° C.

Now dissolve soda and baking powder in fermented baked milk or other fermented milk product. And we immediately see how they start to act :)

Add all the other ingredients: flour, sugar, vanillin and pre-washed raisins.

We mix everything and get ready dough for cake in five minutes. Here it is - the happiness of a hurrying cook!

Put the dough in a cake tin. I don't know if it is necessary to grease paper disposable forms with oil, just in case, I greased them. The mold was too big, but it doesn't matter.

We remove our future Easter cake without eggs in an oven already preheated to the required temperature for 30-40 minutes.

And we, so as not to waste precious time in vain, will do the icing for now.

First, add only 2 teaspoons of lemon juice to the icing sugar.

And we try very hard to move it with a whisk.

If you feel that the glaze is too thick, add more lemon juice, literally drop by drop, and continue beating.

I needed 3 teaspoons of juice, but my lemon frosting ended up being pretty runny.

Now it's time to take out the finished cake from the oven ...

... and then easily get rid of the paper form, a thousand praises to its ingenious inventor :)

Cool the finished cake and pour lemon glaze on top. We got it Easter cake v the best traditions minimalism :)

Anyone who wants to can decorate the hat with colorful Easter sprinkles. Who do not trust industrial dyes - decorates coconut flakes, chopped nuts, or grated chocolate. And ascetics leave everything as it is.

Well? We are waiting for the Easter bunnies to jump around - we are all ready. And time is left to plant carrots :))) Bon Appetit and a bright holiday!

P.S. If you are planning a real feast with a wide choice Easter dishes, take a look at the recipes for Easter. Easter wreaths, muffins, cottage cheese and vegetable eggs are the most delicious food for a bright holiday.

The recipe for traditional Easter cakes, with yeast, but no eggs. We do not use eggs either in the dough or for the glaze, but this does not prevent us from getting tasty and beautiful Easter cakes. The recipe is very detailed, with many photos, so any hostess can handle it.

We need 8-9 cakes of different sizes:

• 100 g fresh yeast(Kryvyi Rih never let them down)
• 1/2 l milk
• 2 cups sugar
• 200 g butter
• about 6 glasses of flour (about 1 kg)
• 150-200 g raisins
• zest of 1 lemon, grated on a medium grater
• 2 tbsp ground dried orange skins (optional), you can replace 1 tsp. turmeric (for
• yellowish appetizing color of Easter cakes)
• 1/2 tsp salt
• spices - cinnamon, cardamom, fennel (ground) to taste (I did not add anything this time)
• other dried fruits (dried apricots, etc.), nuts, candied fruits if desired, do not put too much - the dough rises heavier)))

For glaze- powdered sugar (200 g) and lemon juice (1-2 tablespoons), if you do not like sour taste, lemon juice can be replaced with water.

Preparation:

1. First, we prepare the OPARA:
We heat all the milk (1/2 l) to 40 degrees, dissolve 2 tbsp in it. l. sugar, all salt, 2 tbsp. l. flour and the whole hundred-gram pack of yeast.

Stir until smooth

We cover with a towel and put in a warm place (I put the saucepan with the dough on the pan with hot water, and so that the window in the kitchen was closed).

We look in 15-20-30 minutes - the dough should rise well, increase 2 times (it rose in 15 minutes for me).

2. While the dough rises, prepare the raisins - fill with hot water, rinse, dry on a towel, sort out

Mix the raisins with flour so that the dough does not stick to the raisins, three lemon zest on a grater (the lemon itself, or rather its juice, is useful for glaze) and grind the dried orange peel in a coffee grinder.

Melt the butter.

3. When the dough has risen, prepare the BASIC TEST:

Pour the dough into a large saucepan or bowl, add the remaining sugar (almost 2 cups), melted butter, raisins, lemon zest and orange peel powder (or turmeric)
We begin to add flour in parts, first adding 3 cups,
and then gradually, bringing up to 6 glasses of flour (this time it took me 6.5 glasses of flour). We knead the dough well, it should be soft, slightly sticky to your hands, if you knead it steeper, it won't stick to your hands, but it won't be tasty either, and it'll rise hard))).

We cover with a towel and put in a warm place (I again had a pot of hot water) for about 1 hour - an hour and a half (up to two hours). My dough rose in 50 minutes (it should double in size).

4. While the dough is coming up, prepare the molds: wash them, wipe them dry (you can make them in advance), grease them with melted butter, put an oiled circle of paper or special pastry paper on the bottom, crush the molds inside with a little flour.
5. When the dough rises, knead it again and fill the prepared forms by 1/2 volume (approximately, without fanaticism)

We cover with a towel and leave to rise in a warm place to 3/4 of the volume of the forms (it takes about 40-50 minutes)

If you use paper forms, then make sure that they do not touch each other, otherwise the cakes will wrinkle and bake poorly in the future. Silicone molds are soft, they also do not need to be in contact, but Silicone forms no need to grease and dust.
6. We put the molds in a cold oven, turn it on and bake our cakes over medium heat (180 degrees) from 45 minutes to 1 hour, check the readiness with a wooden stick.
7. When the cakes are baked, take them out and put them on a wet towel for 10-15 minutes, so that the cakes are well behind the bottom of the forms.

We take it out of the molds, I got it very easily, and cool it to room temperature.

8. Cooking SIMPLE LEMON GLAZE:
mix powdered sugar and lemon juice - 4-5 tbsp. powder is 1 tbsp. juice, the thicker you knead, the whiter the glaze will be.

As soon as cooked, immediately apply to the cooled cakes, it quickly hardens

And, if you like, sprinkle edible and beautiful decorations on the still not frozen glaze (children love them very much, and not only))) Everyone loves them, so I sprinkled them, in general, you can decorate with whatever you want - dried fruits, nuts, candied fruits.

This is how the Easter cakes look like in the context:

Now it remains to wait for the holiday and gladly treat your family and try it yourself!

Easter is coming very soon, which means it's time to prepare the oven Easter cake and do. The recipe traditional Easter cakes always included a large number of eggs, but I have been baking without them for several years now and am very happy.

I offer you my own version of making an Easter cake without eggs, which has been repeatedly tested. But if you are afraid that you will not succeed, try making 1/2 serving, so to speak. And for those who do not consume yeast, there is an excellent one.

Vegetarian Easter cakes without eggs

Compound:

Easter cake dough without eggs:

• 250 ml milk
• 50 g fresh pressed yeast
• 160 ml sour cream
• 140 gr butter
• 250 g sugar
• 700 gr flour (about 4.5 cups, 250 ml each)
• 100-150 grams of washed and dried raisins
• 1/2 tsp salt
• 1/2 bottle (or 2.5 ml) of a flavoring agent (“Duchess” or any other), can be replaced with a zest of 1-2 lemons and a pinch of ground cardamom; can also be added for color - saffron or turmeric
• a packet of vanilla sugar
• 6 tbsp. l. vegetable oil

Glaze:

• 150 ml caster sugar
• 30 ml milk

How to make an Easter cake without eggs:

1. The main rule in the preparation of Easter cakes is a warm room without drafts, in which the dough will fit. Therefore, close the window, doors and turn on the oven to warm up the kitchen.
2. First, you should prepare the dough. To do this, you need to slightly warm up the milk (to about 40 ° C) and dissolve the yeast in it. Then add 2 tbsp. tablespoons of sugar and 1/2 tbsp. or a little more flour (of the total) and stir. Put in a warm place for 15 minutes.

   

3. Melt the butter, pour it into a large saucepan (like the dough) and add the sour cream. Stir.

   

4. After 15-20 minutes, the dough should foam.

   Dough for making cakes

5. Pour it also into a saucepan with butter and sour cream and stir.
6. Add sugar, salt, flavor (or zest and spices), vanilla sugar and raisins.
7. Sift the remaining flour (about 4 cups) and gradually add it to the rest of the ingredients, stirring first with a spoon and then with your hand. In the process of kneading, gradually add vegetable oil (6 tablespoons) to the dough, lubricating your hands with it. Knead the dough thoroughly, it should turn out to be very soft (softer than on), sticking to your hands, but sticking off the sides of the pan. Perhaps you will use a different amount of flour!

   Vegetarian cake dough without eggs
   

8. Cover the pot with a lid, wrap it in a towel and place it on the stove, which should be warm from the oven switched on, or in another very warm place.
9. When the dough rises 2-3 times (after 1-1.5 hours), sit it down (knead it with your hands) and leave it to come up again.

   Fit dough

10. At this time, prepare the molds. You can use special paper ones, lubricating them inside. vegetable oil... But I use canned pineapple and corn trimmed cans. I cut out a circle from the foil to the bottom and a rectangle for the walls, grease them with oil and put them in jars. Thanks to this, the cakes will not stick to the molds and will come out perfectly.

    

11. When the dough has increased by 2-3 times again, knead it and fill the molds to 1/3 of the height.

    

12. Transfer the molds to a baking sheet or wire rack, cover with a towel and place again on a warm proofing plate or leave on the table (it should be hot in the kitchen, then the dough will fit very well!).
13. After 30-40 minutes, the dough should double in size.

    Dough in molds after proofing

14. Preheat the oven to 180-190 ° C and bake the cakes. Better that the shapes do not touch each other, leave a distance between them.
15. Bake small cakes for 30 minutes, if more - then 40-50 minutes. Do not open the oven for the first 15-20 minutes, and then you can open it, stick out the baking sheet a little and turn the forms on the other side so that the cakes are evenly baked on all sides. Bake until tender, which can be checked with a wooden toothpick, if no dough remains on it when sticking in, then the cakes are ready.

    

16. To remove them from the mold, turn it over to its side and pull on the foil, which then gently peel off.

    Removing the foil from the Easter cake

17. It is better to cool tall cakes on their sides on a towel, periodically turning them, then they will not deform. And when they become lukewarm, then you can already put it straight.

    

18. Make the icing - for this you need to mix the icing sugar and hot milk. You should get a thick mass. (See more.)
19. Spread the cooled Easter cakes with glaze and sprinkle with multi-colored powder immediately.

    Easter cake without eggs

Usually, Easter cake is eaten the next day, but it tastes best 2-3 hours after preparation. From this amount of products, 7 cakes of different sizes were obtained - small and medium.

Cutaway vegan cake without eggs

As a rule, Easter cakes are baked using a large amount of eggs and butter. But there are people who adhere to a special nutritional system. They will be interested in how to bake a vegan cake without eggs and milk. Amazingly, baking according to this recipe turns out to be not only healthy, but also delicious. If everything is done correctly, the cakes will come out crumbly, fragrant, ruddy. As a baking dish, you can use any tin cans after canned food in the old fashioned way, prudently laying out their inner surface with oiled paper. Ready-made molds are much more convenient, manufacturers offer many of their options: metal detachable, silicone and even paper.

Recipe for making Easter cakes without eggs and milk

For two medium-sized cakes, we need the following ingredients:

Sequencing:

Icing sugar for Easter cakes, how to cook?

In this recipe, cover the cakes with the usual icing sugar because no egg whites and sour cream are required for cooking.

Ingredient List:

• Sugar (powdered) - 9 tablespoons
• Pure water - 2 tablespoons
• Lemon juice - 1 teaspoon

Preparation

• Pineapple juice can be successfully replaced with orange juice.
• Instead of raisins, you can enter any components: nuts, zest, chopped dates, and the like.
• Experience is very important for such baking. If the first time you do not get the perfect result (the cakes will not rise, they will be raw inside, they will burn), you should try again. By varying the amount of flour and the baking mode, you can get a different structure of cakes.