Busy bee…

I’ve been a busy bee in the kitchen today, I got a little bit carried away when I got my mixer out and made banoffee pie, egg free red velvet cake, egg free blueberry tray bake and I attempted an egg free arctic roll too! No wonder I’m not losing weight!

Here’s a sneaky peak of my red velvet cake, recipes and more pics to follow…


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11 Responses to Busy bee…

  1. Amy Hughes says:

    Ooooooooh I’d love a tray bake recipe! I don’t suppose you have any ideas on how to make a brownie? Izzy tried eating one recently and it made her ill! Normally she’s not bothered about cakey things but as they’re chocolate I don’t think she could resist.
    Amy, Izzy and Will x
    PS we’ve now tried the Victoria sponge and cupcake recipes and they’re fab! The pancakes are still the favourite though x

  2. Susanne says:

    Can’t wait to see the recipe for the red velvet cake!! My daughter is turning 3 next week and think this would be the perfect birthday cake!!

    Thanks so much for this blog, it’s really helpful 🙂

    • Jude says:

      Hi Susanne,

      I’m sorry I didn’t get the red velvet cake on here in time for your daughters birthday, I’ve been having problems with posts and comments, but it should all be fixed now so I will get the recipes on here this week!

      Hope you managed to make your daughter a special cake for her birthday!


  3. Mary says:

    My daughter has a severe egg allergy. A few years ago we found a fabulous American cookbook for no egg cooking: “Bakin Without Eggs” by Rosemarie Emro and it’s available on Amazon. Her brownie recipe is brilliant so I’ve anglicised the ingredients and pass it along here (just bear in mind that Americans don’t weigh ingredients, they use “cup” measurements for wet and dry ingredients alike; for conversion, 1 American “cup” measurement is equal to a 250ml measure): Preheat oven to GM4/5. Lightly butter a 9x2x13 inch rectangular baking tray. In a large bowl, combine: 3/4 cup cocoa powder (for baking) + 1 3/4 cups caster sugar + 1 3/4 cups plain flour + 1/3 cup sunflower oil + 1 cup Greek yogurt (or sour cream or fromage frais fine too) + 1/4 cup golden syrup + 2 tsp distilled vinegar + 1 tsp vanilla extract + 1 tsp bicarb. Beat with wooden spoon until smooth. Fold in 1/2 cup choc chips (dark is best) + 1/2 cup walnuts (optional). Pour into prepared pan, level off and bake for 20-30 minutes (a bit longer if you like your brownies less “wet”). Cool for 30 mins on a wire rack, cut and enjoy!

    • Jude says:

      Hi Mary,

      Thanks for the egg free brownie recipe, can you believe I have never had a chocolate brownie in my life!
      I can’t wait to try these! I will let you know how they turn out.


  4. Heather says:

    My daughter (9 months) is allergic to eggs, dairy and wheat. Do you or anyone else have any baking type recipes that use egg substitutes or no eggs as well as gluten free flour? I’m finding it so hard to find anything and as she’s at nursery, I’d like her to have the ‘same’ as the other kids at tea time.

    • Jude says:

      Hi Heather,
      I haven’t tried making a gluten free version of the cake, have you tried making this with gluten free flour and gluten free bi-carb/baking powder?
      I’ll have a go at making one and will let you know how it turns out!

  5. Dave says:

    Test – let me know if you get this!

  6. Kantha says:

    You can use Orgran No Egg as an egg substitute – cakes come out perfect. Please note that I only use this for a 2 egg cake.

    • Jude says:

      Hi Kantha,

      I have some Orgran but haven’t tried it yet, does it really work?

      I will have a go at making a cake with one and then get a recipe on here.


  7. Kantha says:

    Hi Jude
    I use Orgran all the time for my cakes, cupcakes and muffins and do not have a problem with it. I found the cakes come out better with it than if I substituted yogurt (1/3 cup yogurt = 1 egg). It is not crumbly. I also use it for certain cookie recipes as well (depends on what purpose the egg serves in the recipe). This is my basic recipe, if you want to try it out.
    Beat together 125g butter, 1 cup caster sugar and 1/2tsp vanilla essence until light and fluffy. Add No Egg equivalent of 2 eggs (2tsp No Egg mixed with 4tbsp water), mix well. Add 2 1/2 cups self raising flour (sifted) and 200 – 240ml milk. Mix batter well, divide into 2 greased and lined 9 inch baking tins and bake at 180 degrees celsius for about 20-25minutes or until done.
    If you want to make a chocolate cake, just use 2cups sr flour and add 1/2 cup cocoa powder.
    Hope this is of some help.
    Regards, Kantha

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