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Egg-free hot milk pound cake

Submitted by on Friday, 16 January 2009 2 Comments

I shall never bake again.

Late last night, I said that as the guys caterwauled around me while I peering into the oven and staring at a cake showing every sign of falling faster than my 401K.

Now I’m saying it because I will never achieve the pure euphoria that came from pulling off this recipe.

I’m a pound-cake junkie, and hot-milk cake always has been in my top 2. The texture is firm and practically crumbless, the taste sweet enough but not too much. Plus the recipe works well with an extract I’ve ever baked it with – vanilla, lemon, orange, almond, rum, butter-nut. Vary the frosting or glaze as well and you’ll find a lot of variety on one index card.

I was convinced I’d never be able to make it egg-free, because before I met Bob’s Red Mill Egg Replacer, I’d never been able to convert a recipe with more than two eggs.

Ay, but thanks to the magic of Bob’s, it worked.

It will scare the life out of you along the way, though. There’s the sinking feeling I’ve already mentioned, but don’t worry. It recovers.

Earlier, as I mixed it, the batter was not merely lumpy but downright clumpy. I turned off the mixer, scraped the beaters and turned the mixer on to “sling crap all over the kitchen” speed. It worked. I did have to spend considerable time cleaning up crap from the kitchen, though.

The egg-free version is not as lofty as the original — egg-free seldom is — but it has the same great taste and texture. I’m jazzed because it’s firm enough to bake in my huge collection of character pans from my old cake-decorating days. Once Boots spies the Thomas pan, though, no other will ever make it out of the garage.

I shall never bake again.

Egg-free hot milk cake

  • 6 tbl. Bob’s Red Mill Egg Replacer mixed with 1/2 c. hot water and cooled – honestly, I don’t think this will work with Ener-G egg
  • 1/2 c. sour cream – the egg replacer and sour cream substitute for four eggs in the non-allergic world
  • 2 c. sugar
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 c. milk
  • 1/2 c. butter
  • 1 tsp. flavoring

Beat egg replacer mix, sugar and sour cream. Add flour and baking powder. Mixture will be really stiff at this point. Bring milk and butter to a boil – watch out or it will erupt and boil over easily – then add to mixer and beat. Add vanilla. Pour into a greased and flour Bundt pan or one treated with Baker’s Joy. The batter will seem thin, but this is normal. Bake at 350 degrees for 45 minutes to an hour. Cool 10 minutes in pan and remove. Cool, then frost or glaze with a mix of  powdered sugar and milk or the liquid of your choice. I  used orange juice last night.

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More egg-replacer recipes in an online special event at egglesscooking.com

Copyright 2009 Debra Legg. All rights reserved.

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  • Madhuram said:

    The cake looks adorable Debra. Really, I mean it. It doesn’t look like an egg free cake at all. Another interesting thing is the quantity of butter. Just 1/2 cup? I once baked a pound cake with silken tofu, it also sank. The taste was good, but not baked enough in the middle. This eggless pound cake recipe is a keeper. But I don’t get Bob’s Mill replacer in my store, guess I have to order it online. Thank you very much for sending it to the event.

  • Debra said:

    Honestly, yeah, just half a cup of butter. And it works! I think that could be because it gets some fat from the milk as well. I made this one with 2 percent milk, though I’ve never tried either version with skim milk. I’d be afraid to.

    My secret of late in coverting pound cakes in particular is Bob’s Red Mill plus replacing part of the egg liquid with sour cream. It seems to give it the stability lost in removing the eggs. Plus the sour cream gives a bit of a leavening boost as well.