How to Bake a Cake Without Egg Whites

by A.J. Andrews

Items you will need

  • 1 1/2 cups pastry flour or other high-gluten flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated white sugar
  • Whisk
  • 1/2 cup vegetable oil
  • 1 cup cold water
  • 2 tsp vanilla extract
  • 2 tsp white vinegar
  • 11-by-7 inch non-stick cake pan or brownie pan

Egg whites help bind the ingredients of a cake together. However, certain adjustments, such as using a flour with high gluten content, contributes the same binding properties as egg whites in many recipes. Alternatively, an equivalent amount of egg substitute can be supplanted for eggs in many preparations.

Basic Chocolate Cake

Step 1

Preheat the oven to 375 degrees Fahrenheit. Add the flour, cocoa powder, baking soda, sugar and salt to a baking pan. Incorporate all the ingredients thoroughly with a whisk.

Step 2

Slowly add the oil, water and vanilla extract to the dry ingredients in the baking pan, fully mixing each amount before adding more. Add the vinegar and whisk thoroughly. Allow the batter to settle.

Step 3

Place the pan in the oven and bake for approximately 25 to 30 minutes, or until the center is set. Remove and allow to cool.

References (2)

Photo Credits

About the Author

A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.