The Simply Eggless Cookbook

THE SIMPLY EGGLESS
COOKBOOK
ORIANA ROMERO
@MOMMYSHOMECOOKING
ACKNOWLEDGMENTS
I cld not have wrien this book ale!
ank Y
T o m y r e ader s o n M om m y ’ s H om e C o ok i n g , f o r y o ur en d les s s u p p o r t a n d
en co ura g in g co mm en ts.  e b o o k w o u ld q ui t e li t era l l y n o t exi s t w i t h o u t
y o ua n dy o ur en t h u si a sm f o rm yr e ci p es.
T om y fa mi l y ,f o rs u p p o r t in gm e in w h a t e v er I ’ mp ur s uin g , es p e ci a l l ym y
s o n-in-l a w C a r los w h o i s a l wa ys w i l lin g t o len d a h e l p in g h a n d . Y o u a r e
a m azin g .
T o m y k id s, A n dr e a, M a t t h e w , a n d V ic t o r i a, a n d m y g ra n d s o n, R a p h a.
I lo v ey o ut ot h em o o na n db ac ka ga in. Y o ua r em yw o r ld .
T o m y h u sb a n d , V ic t o r , f o r y o ur en de a r in g s u p p o r t a n d en d les s
en co ura g em en t, f o r a l l t h e em er g en c y t r i ps t o t h e g r o cer y s t o r e , a n d f o r
b ein gm yb ig g es t fa n. I lo v ey o u .
T ext a n dF o o dP h o t og ra p h yC o p y r ig h t © 2020 Or i a n aR o m er o .
A l lr ig h ts r es er v e d .N op a r to ft hi sp u b lic a t io nm a yb er ep r o d uce d ,
di s t r i b u t e d ,o rt ra n smi t t e d in a n yf o r mo rb ya n ym e a n s, in c l udin g
p h o t o co p y in g ,r e co r din g ,o ro t h er e le c t r o nic o rm e c h a nic a lm et h o d s,
w i t h o u tt h ep r io rw r i t t en p er mi s sio no ft h e co p y r ig h to w n er , ex cep t in
t h ec a s eo fb r ief q uo t a t io n s em b o die d in cr i t ic a lr e v ie ws a n d cer t a in o t h er
n o n co mm er ci a lu s es p er mi t t e db y co p y r ig h tl a w .A l l im a g es in t hi sb o o k
h a v eb e en r ep r o d uce dw i t ht h ek n o w le dg ea n dp r io r co n s en to ft h ea r t i s t
co n cer n e d ,a n dn or es p o n si b i li t yi s accep t e db yp r o d ucer ,p u b li s h er ,o r
p r in t er f o ra n y inf r in g em en to f co p y r ig h to ro t h er w i s e ,a r i sin gf r o mt h e
co n t en to ft hi sp u b lic a t io n. E v er y eff o r th a sb e en m ade t o en s ur et h e cr e di ts
acc ura t e l y co m p l yw i t h inf o r m a t io ns u p p lie d .F o rp er mi s sio nr e q ues ts,
w r i t et ot h ea u t h o ra tt h e addr es sb e lo w .
IS B N: 978-1-7360780-0-6 (H a r dco v er)
IS B N: 978-1-7360780-1-3 (eB o o k)
L i b ra r yo fC o n g r es sC o n t r o lN um b er : 2020925918
N a m es: R o m er o , Or i a n a, a u t h o r
T i t le:  eS im p l yE g g les sC o o k b o o k / Or i a n aR o m er o
D es cr i p t io n:  eu l t im a t e guide f o rm a s t er in g eg g-f r e ec a k es, c u p c a k es,
co o k ies, b r o w nies, a n dm o r e …
F r o n tC o v er D esig n: L a ura N ic h o l s o n–P ix e lM eD esig n s
B ac kC o v er a n dI n t er io rD esig n: R a u lP in a–R a u lP in aD esig n
L if es t y le P h o t og ra p h y :L ui sM a t eu s&M a r t aB a ra t a–L o un g eF o t og ra fi a
C a k eD e co ra t o r :A n aP in t o–P ó de A ç úc a r
Fir s tp r in t in ge di t io n 2020
P r in t e d in S p a in
Or i a n aR o m er oP h o t og ra p h y
12587 F a ir L a k es Cir c le , #258
F a ir fax, V A 22033, USA
w w w .m o mm ys h o m e co o k in g .co m
CONTENTS
Welcome to Oriana’s Eggless Kitchen 7
Before You Start Baking 8
Eggless Baking Key Ingredients 11
Kitchen Equipment and Tool Essentials 15
Cakes 17
Cupcakes 61
Bread & Muffins 83
Brownies & Bars 101
Cookies 119
Frostings 141
Conversions and Equivalents 170
About the Author 177

WELCOME TO ORIANA’S EGGLESS KITCHEN
H e l lo! M y n a m e i s Or i a n a, a n d I ’ m a w if e , m o m o f t hr e e , r e ci p e cr e a t o r , w r i t er , p h o t og ra p h er ,
a n d t h e m a s t er min d b e hin d M o mm y’ s H o m e C o o k in g , a n eg g les s f o o d b log . Y o u c a n u s u a l l y
fin md he o le ud inmp hy o m ke i t c h ens t udiow i t flo

h uro mn cy lo t h es,s p l a t t er os bf u t t erine v er y
dir e c t io n, a n dan e v er -en din gp i le o f dir t y di s h es.
A n dy o uk n o ww h a t?  er ei st r u l yn op l ace I ’ d ra t h er b e .
Why Eggless Recipes?
M y y o un g es t d a ug h t er , V ic t o r i a, wa s di a g n os e d w i t h s e v er e eg g a n d n u t a l ler g ies in 2013.
V ic t o r i a wa st o oy o un gt or e a lize w h a t wa sg o in go n, b u tIt o o ki th a r d .E g gs h ad a l wa ys b e en a
h ug ep a r to fo ur m e a l s, a n d I wa sw o r r ie dt h a to ur fa mi l y’ sd y n a mic w o u ld co m p let e l yc h a n g e .
N o m o r e p a n c a k es, wa ffles, s cra m b le d eg gs, m uffin s… W h a t w o u ld w e e v en e a t f o r b r e a k fa s t?!
N o t t o m en t io n t h e c h a l len g e o f s p e ci a l o cc a sio n s li k e b ir t h d a y p a r t ies, p l a y d a t es, a n d s c h o o l
b a k es a les. C a ny o u im a g in eab ir t h d a yp a r t yw i t h o u tac a k e?
I ’ v ea l wa ys b e lie v e d eg ga l ler g ies a r eo n eo ft h em os t diffic u l ta l ler g ies t o li v ew i t hb e c a u s e eg gs
a r e hidden in s o m a n y diff er en t f o o d s. W h en V ic t o r i a wa s di a g n os e d , I p r o mi s e d m ys e lf t h a t I
w o u ld n e v er let h er f e e l side lin e d o r limi t e d b y h er co n di t io n. I r ef u s e d t o g i v e u p m y lif e lo n g
p a s sio nf o rb a k in ga n dco o k in g;Ij u s th adt ofin dn e wwa yst odoi t.T om yde lig h t,Idi s co v er e d
t h a tw i t h a li t t le im a g in a t io na n ds o m ep er s e v era n ce ,m a n y des s er tr e ci p es co u ld b em ade o v er
in t o eg g les st r e a ts w i t h o u ts acr ificin g fl a v o ro rt ext ur e .
A n sd mo ady v en t ur oes cof o k in ag n bd a k in wg i t h o u egt bgs ega an, n md by log M, o mm y’ Hs o m e
C o o k in g ,e v o l v e d in t oap l ace w h er e I co u ld s h a r em y eg g les sr e ci p es w i t ht h ew o r ld .
r o ug h o u tt h ye e a r h Is, a v dee v e lo p e md a n dey licio u egs g les rs e ci p pes.

I u at l ml loy v e p, a s sio n,
a n d a t t en t i v en es s in t o e v er y r e ci p e I cr e a t e . I c a r e de ep l y a b o u t m a k in g e v er y r e ci p e t h e b es t i t
c a nb e ,w hic hi sw h yIt es tm yr e ci p es t en t im es o v er b ef o r eI ’ ms a t i sfie d .
B a k in gw i t h o u t eg gs c a nb ef r u s t ra t in ga t fir s t, b u t do n ’ tw o r r y! I ’ v eg o ty o u co v er e d .
 e S i m pl y E g g l e s C o ok b o ok i sm y dr e a m co m et r ue .
Cr e a t in g t hi s co o k b o o k h a s b e en t h e ad v en t ur e o f a lif et im e . I t i s a n ext en sio n o f a dr e a m I
a lm os tf e e l li k eIf e l l in t o ,b u ti th a s enr ic h e dm y lif e in co un t les s wa ys a n d co n t in ues t o do s o .
i s co o k b o o k i s a h ug e p a r t o f m y h e a r t, a n d I h o p e m y r e ci p es w i l l p r o v e a s u s ef u l t o y o ur
fa mi l ya st h e yh a v et o min e .W h et h er y o ua r eab eg inn er o ra n exp er tb a k er ,Ik n o wy o u ’ l l lo v e
t h er e ci p es o nt h es ep a g es, a n dIt r u l yh o p et h e yb e co m eap er m a n en tp a r to fy o ur r ep er t o ir e .
x ,o
O r i an a
THE SIMPLY EGGLESS COOKBOOK
7
BEFORE YOU START BAKING
B a k in g sw e et, de licio u s t r e a ts c a n b e a d a un t in g t a s k w h en y o u h a v e t o do i t w i t h o u t eg gs.
M a y b e y o u h a v e n e v er b a k e d a n eg g les s des s er t b ef o r e , o r m a y b e y o u ’ r e a S uzy H o m em a k er .
Ei t h er wa y , I h a v e s o m e b a sic guide lin es t o h e l p y o u g et g r e a t r es u l ts e v er y t im e y o u wa n t t o
b a k e eg g-f r e e ni b b les.
Read the Recipe before You Start!
S o un d sp r et t yo b v io u s, r ig h t? I t ’ s ac t u a l l yn o t un co mm o nf o r p e o p le t or u s ht hr o ug h t h er e ci p e
a n d mi s sp a r ts o fi t. D o n ’ tw o r r y ,I ’ m gui l t yo ft hi st o o! S o m et im es w h en I a m in a r u s h, I do n ’ t
t a k e t im e t o r e ad t h e r e ci p e . W h en y o u r u s h t hr o ug h a r e ci p e li k e t hi s, w h a t h a p p en s? D o y o u
u s u a l l eny ud wp i t dih s a p p o in t in rg es u l ts?H a v ye o eu v erleo u at inn g r e dien ot gr o t t enh a lf wa y
t hr o ug ht o fin do u ty o uw er e mi s sin gs o m et hin g es s en t i a l? P le a s e , do n ’ t wa s t ey o ur t im e , eff o r t,
a n dm o n e yb yh ur r y in gt hr o ug har e ci p ea n ds k i p p in gas t ep (o rm o r e).
Strictly Follow the Recipe
I t c a n b e t em p t in g t o s u bs t i t u t e in g r e dien ts in a r e ci p e b a s e d o n w h a t y o u h a v e a t h o m e , b u t
w h a t a r e t h e r es u l ts?  e y’ r e o  en a di s a s t er o n a p l a t e . I do n o t r e co mm en d do in g t hi s un les s
t h er e ci p es ug g es ts s ui t a b le a l t er n a t i v es.
Measure Ingredients Correctly
 er ei sn o do u b ta b o u ti t. I fy o u wa n tt ob a k e li k eap r o ,y o un e e dt ou s eak i t c h en s c a le .
B a k in gi sn o tv er yf o r g i v in g ,a n dw i t hn oeg gs,b in din gc a ng etm es s e du pift h ein g r e dien tra t io
i s n o t p er f e c t. T o p u t i t p l a in l y , t h e diff er en ce b et w e en s ucces sf u l a n d fa i le d eg g les s b a k in g c a n
lie in addin g a li t t le t o om uc ho rt o o li t t le o fa n yo n e in g r e dien t.
M os t A m er ic a n k i t c h en s a r e e q ui p p e d t o m e a s ur e in g r e dien ts b y v o l um e w i t h m e a s ur in g c u ps
a n d m e a s ur in g s p o o n s, b u t I hig h l y r e co mm en d u sin g a k i t c h en s c a le . A s c a le i s n o t a b ig
in v es t m en t, b u ti tw i l lf un d a m en t a l l yc h a n g ey o ur b a k in gr es u l ts.
Use Ingredients at Room Temperature
i s sim p le b a k in gt i pi so  en o v er lo o k e d .B a k er st a k ei t lig h t l ya n dp o ur in g r e dien ts r ig h to u t
o ft h eir r ef r ig era t o r s. W e l l , if y o u wa n tab et t er t ext ur ea n d lig h t, p uff yb i t es, q ui ti t!  er es u l ts
w i l lp le a s a n t l ys ur p r i s ey o u .
 er ea r es cien t ific r e a s o n sb e hin dt hi s ad v ice .W h en b u t t er a n d mi l ka r ea tr o o mt em p era t ur e ,
t h e y em u l sif y t o c a p t ur e a ir .  en t h e t ra p p e d a ir b u b b les g r o w w i t h t h e h e a t in t h e o v en,
ac hie v in gab a k er y-w o r t h y , fl uff yt ext ur e in y o ur c a k es a n dc u p c a k es.
8
W h en I c a l l f o r “ s o  en e d ” b u t t er , i t m e a n s t h e s t ic k o f b u t t er w i l l e a si l y b en d w i t h o u t b r e a k in g
a n d w i l l g i v e s lig h t l y w h en p r es s e d . T o s o  en b u t t er , let t h e r ef r ig era t e d b u t t er si t a t r o o m
t em p era t ur ef o ra b o u t 30 min u t es; c u tt h eb u t t er in t op ie ces t os p e e du pt h ep r o ces s. I fy o ua r e
s h o r t o n t im e , y o u c a n p l ace t h e co ld b u t t er in a r es e a l a b le p l a s t ic b a g a n d p o un d i t w i t h a r o l lin g
p in un t i li tr e ac h es t h e desir e dt em p era t ur e (65º–67ºF / 18º–20ºC).
Don’t Overbeat the Batter!
W h a th a p p en sw h en y o uo v er mix t h eb a t t er ,p a r t ic u l a r l yw h en i ti s eg g les s?
O v erb e a t in g g i v es y o ur c a k e a n d c u p c a k es a t o ug h t ext ur e b e c a u s e a l l t h e a ir g ets defl a t e d . B y
o v er mixin gt h eb a t t er ,y o ua r ea l s oo v er de v e lo p in gt h eg l u t en.
M ix j u s t un t i l y o u ’ v e e v en l y di s t r i b u t e d t h e in g r e dien ts t hr o ug h o u t t h e b a t t er . U s e a p l a s t ic
s p a t u l at os cra p et h esideso ft h eb o w l ,a n ddo n ’ tf o r g ett os cra p et h eb o t t o mo ft h eb o w lf o ra n y
p o c k ets o f flo ur o ro t h er in g r e dien ts.
Don’t Open the Oven until the Baked Good Has Set
I t c a n b e s u p er -t em p t in g t o o p en t h e o v en e v er y f e w min u t es t o c h e c k o n y o ur c a k e . F o r t h e
s a k e o f b a k in g a p er f e c t l y p uff y c a k e , do n ’ t—a t le a s t n o t d ur in g t h e fir s t t w o-t hir d s o f t h e t o t a l
b a k in gt im e .
E ac h t im e y o u o p en t h e o v en do o r , y o u let o u t s o m e h e a t, c a u sin g t h e t em p era t ur e in side t o
dr o p . i s w i l l a l s o le ad t h e r i sin g c a k e t o sin k b e c a u s e t h e c a k e ’ s in t er io r w i l l n o t g et t im e t o
r i s ea n ds et p r o p er l y .
S ow h a t ’ st h et a k e a wa y ide a?
L e a v et h eo v en c los e d un t i lt h e minim um t im es t a t e d in t h er e ci p e .
I f y o u h a v e t o c h e c k o n y o ur c a k e b ef o r e i t ’ s r e ad y , do s o b y p u l lin g t h e rac k o u t in s t e ad o f
r em o v in gt h ew h o le c a k ef r o mt h eo v en.
Know Your Oven
E v er y o v en i s diff er en t. U n les s y o u h a v e a n e w o r r egu l a r l y c a li b ra t e d o v en, i ts t em p era t ur e i s
li k e l y in acc ura t e . B e c a u s e o f t hi s, y o ur b a k in g t im e c a n va r y , a n d a n in acc ura t e o v en c a n r uin
y o ur b a k e dg o o d s if y o u do n ’ t ad j u s t acco r din g l y .
H er ea r es o m et i ps t oh e l pa v o id o v en-t em pi s s ues:
• P r e h e a t t h e o v en a t le a s t 15 min u t es b ef o r e y o u g et s t a r t e d t o g i v e i t p len t y o f t im e t o r e ac h
t h e ide a lr e ci p et em p era t ur e .
• P l ace a n o v en t h er m o m et er in y o ur o v en s o y o u c a n r e ad t h e acc ura t e in side t em p era t ur e
in r e a lt im e .
9
EGGLESS BAKING KEY INGREDIENTS
Apple Cider Vinegar Brown Sugar
A s a n acidic in g r e dien t, a p p le cider v in ega r B r o w n s uga r i s g ra n u l a t e d s uga r t h a t h a s
t en der izes, a n d co m b in e d w i t h b a k in g b e en co m b in e d w i t h m o l a s s es t o add a de ep
p o w der a n d s o d a, i t h e l ps y o ur b a k e d g o o d s c a ra m e l fl a v o r . D a r k b r o w n s uga r h a s m o r e
r i s e A. p p leciderv in ega cr a nb se u bs t i t u t e df o r m o l a s s es t h a n lig h t b r o w n s uga r . I f ei t h er c a n
w hi t ev in ega ro rf r es h lem o nj uice . b eu s e d , I sim p l yc a l lf o rb r o w ns uga r .
Applesauce Butter
A l l t h e r e ci p es in t hi s b o o k t h a t c a l l f o r M os t r e ci p es in t hi s b o o k u s e un s a l t e d b u t t er .
a p p les a uce w er e t es t e d w i t h un sw e et en e d  a t i s b e c a u s e I li k e t o co n t r o l t h e a m o un t
a p p les a uce . T o m a k e a p p les a uce a t h o m e , o f s a l t I add t o m y r e ci p es. A l s o , s a l t e d b u t t er
p e e l , co r e , a n d s lice 2 t o 3 a p p les. P l ace t h e co n t a in sm o r e wa t er t h a n un s a l t e db u t t er ,a n d
a p p les in a l a r g e micr o wa v e-s a f e b o w l . A dd t h e ext ra wa t er c a na ff e c tg l u t en de v e lo p m en t.
1 t a b les p o o n o f wa t er a n d a p in c h o f I f y o u s u bs t i t u t e un s a l t e d b u t t er f o r s a l t e d
cinn a m o n; s t ir t o co m b in e . C o v er w i t h h e a v y b u t t er , r e d uce t h e s a l t c a l le d f o r in t h e r e ci p e
micr o wa v e-s a f e p l a s t ic w ra p (le a v e a li t t le b yh a lf .
o p enin go no n esidet oa l lo ws t e a mt oes c a p e).
W h en I c a l l f o r s o  en e d b u t t er , i t m e a n s
M icr o wa v e o n hig h p o w er f o r 2 t o 3 min u t es,
t h e s t ic k o f b u t t er w i l l e a si l y b en d w i t h o u t
o un
r t i fl o r k-t en der U. sin gal a r g ef o r k,asm a l l
b r e a k in ga n dw i l lg i v es lig h t l yw h en p r es s e d .
f o o d p r o ces s o r , o r a b len der , m a s h t h e a p p les
do
nI o rt e co mm en sd u bs t i t u t in og i fl o br u t t er .
un t i l sm o o t h. B r in g t o r o o m t em p era t ur e a n d
B u t t er add s a s ur p r i sin g a m o un t o f fl a v o r t o
t h en r ef r ig era t ef o ru pt ot w od a ys.
c a k es a n d c u p c a k es, p a r t ic u l a r l y va ni l l a o r
Aquafaba p l a ino n es.M os ot mf ry e ci p esa r me adeb ty h e
cr e a min g m et h o d—b e a t in g b u t t er a n d s uga r
A q u a fa b a i s t h e liq uid t h a t w e u s u a l l y di s c a r d
t og et h er —w hic h h e l ps t o in co r p o ra t e a ir in t o
f r o cam a on bf e a n i
s. ss lim liqy uid
em u l a t es
t h e b a t t er t o m a k e i t fl uff y . I f y o u u s e o i l , t h e
t h e unmi s t a ka b l y fl uff y t ext ur e o f w hi p p e d
c a k ew i l lb e fl a t t er a n d den s er .
eg g w hi t es. I m os t l y u s e t h e aq u a fa b a f r o m
c a nn e dc hic k p e a s.
Buttermilk
B u t t er mi l i k m s os t l u y s e f d o b r et t t er ext ur a e n d
ext ra fl uffin es s. I f y o u do n ’ t h a v e b u t t er mi l k
h a n d y , y o u c a n m a k e y o ur o w n h o m em ade
s u bs t i t u t e b y addin g a t a b les p o o n o f v in ega r
t oac u po f mi l k.
Scan with your phone to learn
how to make aquafaba
11
Chocolate Food Coloring
 e t yp e a n d b ra n d o f c h o co l a t e y o u u s e c a n G e l f o o d co lo r in g h a s a hig h er co n cen t ra t io n
m a k e a b ig diff er en ce . M i l k, s emi sw e et, a n d o f co lo r t h a n liq uid co lo r in g , w hic h m e a n s
b i t t er sw e et (d a r k) c h o co l a t e co n t a in diff er en t y o u c a n u s e les s t o r e ac h t h e co lo r y o u wa n t.
a m o un ts o f c ac ao; t h e hig h er t h e c ac ao i s a l s o m e a n s t h a t y o u a r e n o t addin g ext ra
p er cen t a g e , t h e m o r e in t en s e t h e c h o co l a t e liq uid t o t h e r e ci p e . I a l wa ys u s e A m er iC o lo r
fl a v o r . I n m os t o f m y r e ci p es, I li k e t o u s e g e lf o o d co lo r in g .
s emi sw e et c h o co l a t e w i t h 50 t o 60 p er cen t
Heavy Cream
c ac ao . Of co ur s e , y o u c a n u s e t h e c h o co l a t e
t h a tb es ts ui ts y o ur p er s o n a lt a s t e .
W h en a r e ci p e c a l l s f o r h e a v y cr e a m, u s e a
cr e a m w i t h a r o un d 35 p er cen t fa t co n t en t.
Cocoa
I n t h e US a n d C a n ad a, t h a t m e a n s h e a v y
A l l r e ci p es in t hi s b o o k u s e un sw e et en e d w hi p p in g cr e a m. I n t h e UK a n d A u s t ra li a,
n a t ura l co co a p o w der , w hic h i s m o r e acidic do u b le cr e a m w i l l w o r k fin e . K e ep cr e a m
a n d r e ac ts w i t h b a k in g s o d a, a l lo w in g y o ur c hi l le d f o r b et t er r es u l ts w h en w hi p p in g . A
b a k e d g o o d s t o r i s e . I f y o u li v e in t h e US, d a ir y-f r e e a l t er n a t i v e f o r h e a v y cr e a m i s f u l l-
t h e co co a p o w der y o u m os t o  en s e e in t h e fa t c a nn e d co co n u t mi l k (m a k e s ur e t o s h a k e
b a k in g a i s le , li k e H er s h e y’ s o r G hira r de l li , i s i tb ef o r eo p enin g).
n a t ura l . Fl a v o r va r ies b y b ra n d , b u t y o u c a n
Instant Espresso Powder
a l wa ys fin d m e u sin g ei t h er o f t h es e t w o . T r y
t oa v o id D u t c h e d co co af o rt h es er e ci p es.
M a n y o f m y c h o co l a t e r e ci p es c a l l f o r in s t a n t
es p r es s o p o w der mix e d w i t h h o t wa t er t o
Cream Cheese
en h a n ce t h e c h o co l a t e fl a v o r . Y o u w o n ’ t t a s t e
I u s e cr e a m c h e es e a s a b a k in g in g r e dien t in t h e co ff e e , b u t if y o u p r ef er n o t t o u s e co ff e e ,
s o m e o f m y eg g les s r e ci p es t o add r ic hn es s. I add t h eh o t wa t er o ni ts o w n.
m a in l yu s ep l a in, f u l l-fa t cr e a mc h e es e .
Milk
Flour
Io  enu s ew h o lemi l kinm yr e ci p es;t h efa tin
Flo ur mig h tb et h em os t im p o r t a n t in g r e dien t t h e w h o le mi l k t en der izes t h e cr um b a n d c a n
f o r b a k in g . I t g i v es b a k e d g o o d s s t r uc t ur e , w e a k en g l u t en. Y o u c a n a l s o u s e 2 p er cen t o r
cr um b ,a n dt ext ur e ,w hic hi ss u p er im p o r t a n t, 1 p er cen t mi l k if t h a t i s w h a t y o u h a v e h a n d y .
es p e ci a l l y in eg g les s des s er ts.  e flo ur I u s e I f y o u h a v e a d a ir y r es t r ic t io n, co w’ s mi l k c a n
in t hi s b o o k i s a l l-p ur p os e flo ur , w hic h h a s b e r ep l ace d w i t h s o y mi l k o r a n o t h er p l a n t-
a m o dera t e p r o t ein co n t en t o f 10 t o 11.7 b a s e d mi l k in m os tr e ci p es.
p er cen t, dep en din go nt h eb ra n d .
Oil
I f y o u a r e n o t in t h e US, c h e c k t h e p r o t ein
U sin g a n o i l w i t h a n eu t ra l fl a v o r i s k e y .
co n t en t o f t h e flo ur y o u a r e u sin g . U s e a flo ur
W h en e v er a r e ci p e c a l l s f o r o i l , u s e v eg et a b le ,
w i t h8t o 10 p er cen tp r o t ein co n t en tf o rb et t er
c a n o l a, o r s o y o i l . I do n o t r e co mm en d
r es u l ts. H ig h er -p r o t ein-co n t en t flo ur m a y
sw i t c hin bg et w e oen i a l n bd u t t miner ry e ci p es.
r es u l t in a dr ier a n d den s er b a k e dg o o d .
12
Regular Plain Yogurt and/or
Sour Cream
Y ogur t a n d s o ur rc e a m, b o t h ,cdica p r o d uec
misi l a r r se u l st t o b u t t re mi l k b u t m a k e y o ur
b a k e d g o o d s e v ne m o r e t ne dre . Y ogur t a n d
s o ur rc e a m m a y b e u s e d ni t re c h a n g e a b l y ni m y
r e ic p rI .se e oc mm ne ud nis tg h fe u l af-l vt re ois n .s
Salt
I p r ef er t o u s e k os h er o r s e a s a l t f o r b a k in g .
 e y’ r e io din e-f r e e , w hic h m a k es t h em b et t er
t a s t in g . Y o u c a n a l s o u s e io din e-f r e e t a b le s a l t.
I r e co mm en d p ic k in g o n e b ra n d a n d s t ic k in g
w i t h i t f o r co n si s t en c y . Fl a k e d s e a s a l t i s g r e a t
f o rs p r in k lin go nt o po fb a k e dg o o d s.
Sugar
I m a in l y u s e g ra n u l a t e d s uga r , w hic h i s a l s o
k n o w n in o t h er p a r ts o f t h e w o r ld a s c a s t er
o r s u p er fin e s uga r . I t ’ s y o ur r egu l a r , e v er y d a y ,
w hi t e s uga r .  e o t h er s uga r c a l le d f o r in t hi s
b o o k i s co nf e c t io n er s ’ s uga r , a l s o k n o w n a s
p o w der e ds uga r , icin gs uga r ,o r 10x s uga r .
Vanilla
U s e p ur e va ni l l a ext rac t f o r b et t er t a s t e . A
oc u p el o f r e ic p se ni t hi s b o o k c a l l f o r va ni l l a
b e a n w ,s chi mi h p a r de a t pe lf re a v o t r h a xte n car .t

KITCHEN EQUIPMENT AND TOOL ESSENTIALS
 er e a r e cer t a in p ie ces o f e q ui p m en t t h a t m a k e b a k in g e a sier a n d m o r e acc ura t e . H er e ’ s w h a t
y o u ’ l ln e e dt op u tt h es e eg g les s sw e et t r e a ts o ny o ur t a b le:
• 12-co un tc u p c a k e/m uffin p a n • P a r c hm en tp a p er
• 6-co un tj um b om uffin p a n • P as t r y b r us h
• B a k in gs h e ets • P i p in gs et
• B un d tp a n • R a s p-s t y le g ra t er
• C a k ec u t t er o r le v e ler • R ec t a n g ul a r bak i n g pa n
• C a k e de co ra t in gs t a n dt ur n t a b le • R o l lin gp in
• C h ef ’ sk nif e • R o un dc a k ep a n s (6-, 7-, a n d 8-in c h)
• C o o k ie c u t t er s • R u bb e r sp a t u l a s
• C o o k ie s co o p (#40 – h o ld s 1.5 • R u ler
t a b les p o o n so f do ug h)
• S er ra t e dk nif e
• C o o lin g rac k
• Si e r
• Dig i t a ls c a le
• S pr i n g f or m p a n
• L o af p an
• S q u a r eb a k in gp a n
• M ixin gb o w l s
• S t a n d mix er o re le c t r ic h a n d h e ld mix er
• Offs et s p a t u l a
• W hi s k
• O v en t h er m o m et er
V is i tm yo n line s ho pt o find m yk i t che nf a v o ri t es a nd ke ye gg l ess in g r e di e n ts!
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15
CAKES
EGGLESS CLASSIC YELLOW BIRTHDAY CAKE
When you think of birthday cake, the first thing that comes to mind is a delicious yellow cake
smothered in chocolate frosting. This eggless version of the classic is the perfect birthday cake for kids
and adults. It’s two layers of fluffy yellow cake filled and decorated with chocolate buttercream and
tons of sprinkles—what’s not to love?
Makes e 2-layer, 8-inch (20-cm) cake, serves 10 to 1 2
F or t he E g g le s sY e l low Ca k e M a k et he E g g le s sY e l low Ca k e
4c u ps (560 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 350ºF (180ºC). L in e t w o 8-in c h (20-cm) r o un d c a k e p a n s w i t h
p a r c hm en tp a p er .L ig h t l yg r e a s ew i t hb a k in gs p ra yw i t h flo ur .
1 ta b l es p o o n+2t e as p o o n s (20 g) b a k in g
p ow d e r
S i t h e flo ur ,b a k in gp o w der ,b a k in gs o d a, a n ds a l tt og et h er in t oal a r g eb o w l .
1/2 t e as p o o n (3 g) b a k in gs o d a
I n a mixin g b o w l o r liq uid m e a s ur in g c u p , co m b in e t h e mi l k a n d v in ega r . L et t h e mixt ur e
1/2 t e as p o o n (2 g) s a l t
r es tf o r5t o 8 min u t es, un t i lt hic k en e da n dc ur d le d .
2c u ps (480 m l) mi l k
U sin ga ne le c t r ich a n dmix ero ras t a n dmix er b, e a t h eb u t t ero nm e di um-hig hs p e e dun t i l
2 ta b l es p o o n s (30 m l) a p p l e ci d e rv inega r
cr e a m y ,3t o4min u t es.A ddt h es uga ra n db e a to nhig hs p e e df o r4min u t es,un t i lcr e a m e d
1c u p (230 g) un s a l t e db u t t e r ,s o  e ne d a n d p a le , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a r u b b er s p a t u l a a s
n e e de d .  en add t h e y ogur t, va ni l l a, a n d t ur m er ic; co n t in ue b e a t in g t o co m b in e , a b o u t
2c u ps (400 g) g r a n u l a t e ds uga r
1 min u t e .
1/4 c u p (60 g) p l a in r egu l a ry ogur t
T ur nt h emix ert olo wa n daddt h eflo urmixt ur eint hr e eb a t c h es,a l t er n a t in gw i t ht h emi l k
2t e as p o o n s (10 m l) p ur e va ni l l ae xtr ac t
mixt ur e , b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t co m b in e d , 30 t o
G e ne r o us p inc ho fg r o und t urme ri cf o r
45 s e co n d s. D on o to v er mix.
c o l or
E v en l y di v ide t h eb a t t er b et w e en t h ep r ep a r e dp a n s.
T oA s s e mb le and D e cor a t e
B a k e f o r 23 t o 28 min u t es, o r un t i l a t o o t h p ic k in s er t e d in t h e cen t er co m es o u t c le a n.
L et t h e c a k es co o l in t h eir p a n s o n w ir e rac ks f o r 10 min u t es, a n d t h en r em o v e f r o m t h e
1b a t c hA me ri c a nC ho co l a t eB u t t e r cr e a m
p a n s. A l lo wt h ec a k es t o co o l co m p let e l y ,r ig h t-side u p ,o nw ir e rac ks b ef o r er em o v in gt h e
(p a g e 145)
p a r c hm en tp a p er .
1c u p (190 g) s p rin k l es
U nf r os t e d c a k e l a y er cs a n b e s t o r e ad rt o o tm em p era t ur fe o r u tp o d2 a ys o fr r o zen f o ur tp o
am o n t h;def r os ta tr o o mt em p era t ur eb ef o r ef r os t in ga n ds er v in g .T a k ein t oco n sidera t io n
t h a tt h ec a k es w i l l los es o m eo ft h eir fl uffin es s if r ef r ig era t e do rf r o zen.
A s s e mb le and D e cor a t e
L e v e lt h et o ps o ft h ec a k es w i t hac a k ec u t t er o r a lo n g ,s er ra t e dk nif ea sn e e de d .
L in te h ee dg eso caf a k pe l a t t erw i t fh o urs t r i pso pf a r c hm en pt a p ert ko e ept h pe l a t t erc le a n.
P l ace
t h fire s ct a k le a y oer tn h pe l a t t er S. p r e c 1ad u op bf u t t er cr e a em v en l oy v ter h te o p T. o p
w i t ht h es e co n dc a k el a y er ,p r es sin g lig h t l yt o ad h er e . en s p r e ad 1-1/2 c u ps b u t t er cr e a m
e v en l yo v er t h et o pa n d sides o ft h ec a k e .Y o uc a n sm o o t ht h ec a k e ’ st o pa n d sides w i t ht h e
e dg eo fa no ffs et s p a t u l at o sm o o t ho u ta n yb um ps.
P l ace t h e r em a inin g b u t t er cr e a m in a p i p in g b a g fi t t e d w i t h y o ur fa v o r i t e p i p in g t i p . A dd
Scan with your phone to
a s m a n y sw ir l s o n t h e t o p o f t h e c a k e a s y o u li k e . G en t l y p r es s s p r in k les o n t o t h e c a k e ’ s
learn How to Stack A Layer
sides, a n d t h en t o p w i t h m o r e s p r in k les. R em o v e t h e p a r c hm en t p a p er s t r i ps a n d s er v e .
Cake
 e f r os t e d c a k e c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 2 d a ys o r in t h e r ef r ig era t o r
f o ru pt o5d a ys.
ORIANA’S NOTES:
If you don’t have turmeric, you can
add a couple drops of yellow paste
food coloring to the batter.
CAKES THE SIMPLY EGGLESS COOKBOOK
18
EGGLESS OLD-FASHIONED CHOCOLATE LAYER CAKE
Everyone needs a great chocolate cake recipe! This Old-Fashioned Eggless Chocolate Layer Cake has
a tender, airy, open crumb that you are going to love. It’s soft and velvety, deeply flavorful and rich,
and extra moist. And as if that were not enough, it’s covered with a decadent eggless Swiss meringue
buttercream and ganache! This extra-chocolatey cake is super easy to make; you don't even need an
electric mixer.
F or t he E g g le s sC ho co l a t eL a y e r Ca k e M a k et he E g g le s sC ho co l a t eL a y e r Ca k e
2c u ps (400 g) g r a n u l a t e ds uga r P r e h e a t t h e o v en t o 350ºF (180ºC). L in e t hr e e 6-in c h (15-cm) r o un d c a k e p a n s w i t h
1-1/2 c u ps (360 m l) b u t t e rmi l k
1/2 c u p (115 g) un s a l t e db u t t e r , me l t e d C o m b in et h es uga r b, u t t er mi l k,m e l t e db u t t er o, i l s, o urcr e a m,a n dva ni l l aext rac int al a r g e
b o w la n dw hi s kt og et h er .
1/2 c u p (120 m l) v eg eta b l eo rc a no l ao i l
1/2 c u p (120 g) s o ur cr e a m I n a sm a l l b o w l , co m b in e t h e h o t wa t er a n d in s t a n t es p r es s o p o w der , if u sin g . A dd t o t h e
b u t t er mixt ur e; mix t o co m b in e .
2 ta b l es p o o n s (30 m l) ho t wa t e r A tdd h floe ur co, co pa o w der b, a k in pg o w der b, a k in sg o d aa, n sd a l s t; t unir t i jl u s cot m b in e d .
(o p ti o na l)
E v en l y di v ide t h eb a t t er a m o n gt h ep r ep a r e dp a n s.
2t e as p o o n s (2 g) in s ta n t es p r es s op o w d e r
B a k e f o r 25 t o 35 min u t es, o r un t i l a t o o t h p ic k in s er t e d in t h e cen t er co m es o u t c le a n. L et
(o p ti o na l)
t h ec a k es co o l in t h eir p a n so nw ir e rac ks f o r 10 min u t es, a n dt h en r em o v et h em f r o mt h e
2-1/2 c u ps (350 g) a l l-p ur p os e fl o ur
3/4 c u p (90 g) un sw e et e ne d na t ur a l co co a
p ow d e r
U nf r os t e cd a k e l a y er cs a bn e s t o r e ad rt o o tm em p era t ur fe o r u tp o d2 a ys o fr r o zen f o ur p t o
1 ta b l es p o o n+1t e as p o o n (16 g) b a k in g
p ow d e r
1 me di um b a t c hE g g l es sC ho co l a t eS w is s
M e rin gu eB u t t e r cr e a m (p a g e 153)
P l ace
w i t h t h e s e co n d c a k e l a y er a n d p r es s lig h t l y t o ad h er e . R ep e a t t o add t h e t hir d l a y er , a n d
1b a t c hC ho co l a t eG a nac he (p a g e 165)
t h sen p r e aad b o u 1-1/2

tc u bps u t t er cr e a em v en l oy v ter h te o ap n sides
do tf h ce a k e Y. o cu a n
sm o o t th h ce a k e ’ ts o ap n sides
dw i t th h ee dg oe af on ffs ets p a t u l ta sm
o o o t oh u at n by um ps.
A dd t h e ga n ac h e dr i p . U s e a s p o o n t o add t h e ga n ac h e a r o un d t h e t o p e dg e o f t h e c a k e
a n d g en t l y p u s h i t o v er t h e e dg e s o i t fa l l s, cr e a t in g a dr i p . C o n t in ue addin g dr i ps a r o un d
t h e o u t er e dg e un t i l y o u ’ v e g o n e a l l t h e wa y a r o un d .  en fi l l in t h e cen t er , p o ur in g t h e
r em a inin gag n ac h oe n t to h te o op tf h ce a k ae n ud sin yg o our ffs set p a t u l ta so p r e iad et v en l y .
R ef r ig era t et h ec a k ef o r 15 min u t es t os et t h e dr i p .
a s m a n y sw ir l s o n t h e t o p o f t h e c a k e a s y o u li k e . R em o v e t h e p a r c hm en t p a p er s t r i ps
a n d s er v e .  e f r os t e d c a k e c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 2 d a ys o r in t h e
r ef r ig era t o rf o ru pt o5d a ys.
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my Eggless Chocolate
Sheet Cake Recipe
20
EGGLESS BANANA LAYER CAKE
If you love banana bread, you are going to love this triple-layered, moist, and flavorful banana cake
filled and topped with Salted Caramel Buttercream. It’s hard to beat the combination of banana and
salted caramel. I guarantee that everyone will love this cake—it’s the best eggless banana cake,
hands down.
F or t he E g g le s s Ban an a Ca k e M a k et he E g g le s s Ban an a Ca k e
3c u ps (420 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 350ºF (180ºC). L in e t hr e e 6-in c h (15-cm) r o un d c a k e p a n s w i t h
1 ta b l es p o o n (12 g) b a k in gp o w d e r
1t e as p o o n (6 g) b a k in gs o d a S i t h e flo ur ,b a k in gp o w der ,b a k in gs o d a, cinn a m o n, a n ds a l tt og et h er in t oal a r g eb o w l .
1t e as p o o n (2 g) g r o und cinna mo n
1/2 t e as p o o n (2 g) s a l t r es tf o r5t o 8 min u t es, un t i lt hic k en e da n dc ur d le d .
1c u p (240 m l) mi l k
U sin g a n e le c t r ic h a n d mix er o r a s t a n d mix er , b e a t t h e b u t t er o n m e di um-hig h s p e e d
1 ta b l es p o o n (15 m l) a p p l e ci d e rv inega r un t i l cr e a m y , 3 t o 4 min u t es. A dd t h e s uga r s a n d b e a t o n hig h s p e e d f o r 4 min u t es un t i l
cr e a m e ad n sm
d o o t sh, cra p in dog w tn h sides
ea n ud tp h be o t t o mo tf h be o w wl i t rah u b b er
1c u p (230 g) un s a l t e db u t t e r ,s o  e ne d
s p a t u l aa sn e e de d . en add t h em a s h e db a n a n a s, y ogur t, a n d va ni l l a; co n t in ue b e a t in gt o
1c u p (200 g) g r a n u l a t e ds uga r
co m b in e ,a b o u t 1 min u t e .
1/2 c u p (100 g) b r o w ns uga r
3 ri p eb a na nas, mas he d (a b o u t 1-1/2 c u ps
mixt ur e , b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t co m b in e d , 30 t o 45
/ 240 g)
s e co n d s. D on o to v er mix.
1/2 c u p (120 g) r egu l a rp l a in y ogur t
1b a t c hS a l t e dC a r a me lB u t t e r cr e a m
(p a g e 156)
1b a t c hS a l t e dC a r a me l (p a g e 166)
B is co ff co o k i es (o p ti o na l)
P l ace t h e fir s t c a k e l a y er o n t h e p l a t t er . S p r e ad 1 c u p o f b u t t er cr e a m e v en l y o v er t h e t o p
a n d dr izzle w i t h 1/4 c u ps a l t e dc a ra m e l .T o pw i t ht h es e co n dc a k el a y er ,p r es sin g lig h t l yt o
Scan with your phone
ad h er e R. ep e a t oaddt h et hir dl a y er a, n dt h ens p r e ada b o u 1-1/2

t c u psb u t t er cr e a me v en l y
for my Eggless Classic
o v ert h e t o pa n dsideso ft h e c a k e .Y o uc a n sm o o t ht h ec a k e ’ st o pa n dsidesw i t ht h ee dg e o f
Banana Bread Recipe
a no ffs et s p a t u l at o sm o o t ho u ta n yb um ps.
A dd a l a y er o f c a ra m e l o n t o t h e t o p o f t h e c a k e a n d sm o o t h. Y o u c a n add addi t io n a l dr i ps
ORIANA’S NOTES:
o fc a ra m e lo n t ot h e side o ft h ec a k e , if desir e d .
If you find that the tops of the cakes
P l ace
t h re em a inin bg u t t er cr e a painm i p in bg a fig t t e wd i t yh o ur
fa v o r i t pe i p in tg i p P. i p oe n
are browning too quickly in the oven,
dea co ra t i v be u t t er cr e a rm im.
T o tp h ce a k we i t crh u s h e Bd i s co coff o k desir
ies,
if e d R. em o v e
loosely cover them with aluminum
t h ep a r c hm en tp a p era n ds er v e . ef r os t e dc a k ec a nb es t o r e da tr o o mt em p era t ur ef o ru p
foil. The caramel drip won’t stay in
t o1d a yo r in t h er ef r ig era t o rf o ru pt o5d a ys.
place like a traditional ganache,
so add it at the last minute before
serving.
22
EGGLESS STRAWBERRY CREAM CAKE
This Eggless Strawberry Cream Cake with Whipped Cream Frosting was one of the first recipes I
created for this book. In fact, everyone loved it so much that it made it to the cover. Packed with
fresh strawberries, whipped cream, and vanilla, it’s a totally heavenly dessert recipe that is a favorite
anytime of the year and sure to impress!
M a k et he E g g le s sV ani l l a Ca k e
F or t he E g g le s sV ani l l a Ca k e
P r e h e a t t h e o v en t o 350ºF (180ºC). L in e t hr e e 7-in c h (18-cm) r o un d c a k e p a n s w i t h

4c u ps (560 g) a l l-p ur p os e fl o ur
p ow d e r
cr e a m y ,3t o 4 min u t es. A dd t h es uga ra n db e a to n hig hs p e e df o r 4 min u t es un t i l cr e a m e d
a n d p a le , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a r u b b er s p a t u l a a s
n e e de d . en add t h ey ogur ta n d va ni l l a; co n t in ue b e a t in gt o co m b in e ,a b o u t 1 min u t e .

F or t he S t r a w b e r r yF i l lin g
1p o und (454 g) f r es hs tr a w b e rri es, h u l l e d

a nd c u t in t os ma l lp i e ces (a b o u t3c u ps)

3 ta b l es p o o n s (36 g) g r a n u l a t e ds uga r
U nf r os t e cd a k e l a y er cs a n b e s t o r e ad rt o o tm em p era t ur fe o r u tp o d2 a ys o fr r o zen f o ur p t o
1b a t c hW hi p p e dC r e a mF r os tin g
(p a g e 161)
F r es hs tr a w b e rri es t o tas t e (o p ti o na l)
M a k et he S t r a w b e r r yF i l lin g
T os s t h e c h o p p e d s t ra w b er r eis a n d s uga r t og et h er ni a b o w l a n d elt si t f o r 1 h o ur , s t ri r ni g
o c a soi n a l l y Dr. a nit h eb er r einsanfi e-m es hs t ra ni ers eot v erab o w al n dr es er v et h ej uice .
M ix t h e dra in e ds t ra w b er r ies w i t h2c u ps o ft h ew hi p p e d cr e a mf r os t in g .
P l acet h fir
e s ct a k le a y ero nt h pe l a t t er B. r u s ht h ce a k we i t h2–3t a b les p o o n os tf h re es er v e d
s t ra w b er r jy uice S. p r e cad
1 u op wf hi p p e crd e a m
f r os t in eg v en l oy v ter h te o p T. o wp i t hh a lf
o ft h es t ra w b er r y fi l lin g .T o pw i t ht h es e co n dc a k el a y er ,p r es sin g lig h t l yt o ad h er e .R ep e a t
t o add t h e t hir d l a y er , a n d t h en s p r e ad t h e r em a inin g w hi p p e d cr e a m f r os t in g e v en l y o v er
t h e t o p a n d sides o f t h e c a k e . Y o u c a n sm o o t h t h e c a k e ’ s t o p a n d sides w i t h t h e e dg e o f a n
o ffs et s p a t u l at o sm o o t ho u ta n yb um ps.
ORIANA’S NOTES:
Ga r ni s hw i t hf r es hs t ra w b er r ies, if desir e d .R em o v et h ep a r c hm en tp a p er s t r i ps a n ds er v e .
 ef r os t e dc a k ec a nb es t o r e d in t h er ef r ig era t o rf o ru pt o4h o ur s.
You can substitute strawberries with
raspberries or blackberries if you like.
24
EGGLESS CARROT LAYER CAKE
The best eggless carrot cake you’ll ever make, this incredibly moist, eggless cake is infused with spices,
loaded with carrots, frosted with a cream cheese frosting, and garnished with walnuts. It comes
together easily and is pretty enough for company yet easy enough for a family dinner!
F or t he E g g le s s Car r o t Ca k e M a k et he E g g le s s Car r o t Ca k e
3c u ps (420 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 350ºF (180ºC). L in e t w o 8-in c h (20-cm) r o un d c a k e p a n s w i t h
2-1/4 c u ps (360 g) g r a n u l a t e ds uga r
1 ta b l es p o o n+1t e as p o o n (16 g) b a k in g I n a l a r g e b o w l , w hi s k t og et h er t h e flo ur , s uga r , b a k in g p o w der , b a k in g s o d a, cinn a m o n,
p ow d e r n u t m eg ,c lo v es, a n ds a l t.
1-1/2 (9 g) t e as p o o n sb a k in gs o d a
A dd t h e b u t t er mi l k, o i l , a p p les a uce , a n d va ni l l a; s t ir un t i l j u s t co m b in e d . F o ld in t h e
2t e as p o o n s (4 g) g r o und cinna mo n s hr e dde dc a r r o ts.
1/2 t e as p o o n (1 g) g r o und n u tmeg
1/4 t e as p o o n (0.5 g) g r o und c l o v es
1 c u p + 2 ta b l es p o o n s (270 m l) b u t t e rmi l k p a n s. A l lo wt h ec a k es t o co o l co m p let e l y ,r ig h t-side u p ,o nw ir e rac ks b ef o r er em o v in gt h e
1c u p (240 m l) v eg eta b l eo i l
1/2 c u p (130 g) un sw e et e ne da p p l es a u ce U nf r os t e cd a k e l a y er cs a n b e s t o r e ad rt o o tm em p era t ur fe o r u tp o d2 a ys o fr r o zen f o ur tp o
3c u ps (380 g) s hr e d d e dc a rr o ts
2b a t c hes C r e a mC he es eF r os tin g
(p a g e 161) L in te h ee dg eso caf a k pe l a t t erw i t fh o urs t r i pso pf a r c hm en pt a p ert ko e ept h pe l a t t erc le a n.
1c u p (120 g) c ho p p e d wa ln u ts
P l ace t h e fir s t c a k e l a y er o n t h e p l a t t er . S p r e ad 1 c u p o f f r os t in g e v en l y o v er t h e t o p . T o p
w i t h t h e s e co n d c a k e l a y er , p r es sin g lig h t l y t o ad h er e . C o v er t h e t o p a n d sides o f t h e c a k e
e v en l yw i t ha b o u t2c u psf r os t in g Y. o uc a nsm o o t ht h ec a k e ’ st o pa n dsidesw i t ht h ee dg eo f
a no ffs et s p a t u l at o sm o o t ho u ta n yb um ps.
P l ace t h e r em a inin g f r os t in g in a p i p in g b a g fi t t e d w i t h y o ur fa v o r i t e p i p in g t i p . A dd a s
m a n swy ir l os tn h te o op tf h ce a k ae ys o liu k e G. en t l py r es cs h o p p e wa
d ln u ots n t to h ce a k e ’ s
sides. R em o v e t h e p a r c hm en t p a p er a n d s er v e .  e f r os t e d c a k e c a n b e s t o r e d a t r o o m
t em p era t ur ef o ru pt o1d a yo r in t h er ef r ig era t o rf o ru pt o5d a ys.
to learn how to make
buttermilk substitute at
home
ORIANA’S NOTES:
Shred carrots on the large holes of
a box grater or in a food processor
fitted with the shredding disk.
26
EGGLESS RED VELVET SHEET CAKE
Red velvet is my son’s favorite cake! This Eggless Red Velvet Sheet Cake is moist, rich, and amazingly
tasty! Sometimes you just don't feel like layering cakes, so a sheet cake is the way to go—a single layer
of vibrant red sponge cake with fluffy cream cheese frosting. I promise you will not miss the eggs. Use
this cake recipe as a birthday sheet cake or for anytime you crave a simple, classic dessert.
Makes e 9 x 13 inch (24 x 35 cm) cake, serves 1 2 to 16
F or t he E g g le s sR e dV e lv e t Ca k e M a k et he E g g le s sR e dV e lv e t Ca k e
3c u ps (420 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 350ºF (180ºC). L in e a 9 x 13 in c h (24 x 35 cm) b a k in g p a n w i t h
p ow d e r
S ti h e flo ur b, a k in g p o w der b, a k in g s o d a, co co pa o w der , a n d s a l tt og et h er in t l ao a r g be o w l .
1t e as p o o n (6 g) b a k in gs o d a
2 ta b l es p o o n s (15 g) un sw e et e ne d co co a
p ow d e r
1/2 t e as p o o n (2 g) s a l t n e e de d . en
add
t h oe i l y, ogur vat, ni l l va, in ega r a, n fd o o cod lo r in co
g; n t in ue
b e a t in ung t i l
w e l l co m b in e d ,a b o u t 2 min u t es.
1/2 c u p (115 g) un s a l t e db u t t e r ,s o  e ne d
2c u ps (400 g) g r a n u l a t e ds uga r T ur n t h e mix er t o lo w a n d add t h e flo ur mixt ur e in t hr e e b a t c h es, a l t er n a t in g w i t h t h e
b u t t er mi l k, b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t co m b in e d , 30 t o
1c u p (240 m l) v eg eta b l eo i l
1/2 c u p (120 g) r egu l a rp l a in y ogur t
P o ur t h eb a t t er in t ot h ep r ep a r e dp a n.
1t e as p o o n (5 m l) a p p l e ci d e rv inega r B a k e f o r 45 t o 55 min u t es, o r un t i l a t o o t h p ic k in s er t e d in t h e cen t er co m es o u t c le a n.
L et t h e c a k e co o l in t h e p a n o n a w ir e rac k f o r 20 min u t es, a n d t h en r em o v e f r o m t h e
1 ta b l es p o o n (15 m l) p as t eo rg e lr e df o o d
p a n. A l lo w t h e c a k e t o co o l co m p let e l y , r ig h t-side u p , o n a w ir e rac k b ef o r e r em o v in g t h e
co l o rin g
1c u p (240 m l) b u t t e rmi l k
 e unf r os t e d c a k e c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 2 d a ys o r f r o zen f o r u p t o
t h a tt h ec a k ew i l l los es o m eo fi ts fl uffin es s if r ef r ig era t e do rf r o zen.
1b a t c hC r e a mC he es eF r os tin g
(p a g e 161)
F r os t t h e co o le d c a k e w i t h t h e cr e a m c h e es e f r os t in g a n d sm o o t h t h e t o p w i t h a n o ffs et
s p a t u l a.S licea n ds er v e 
. ef r os t e dc a k ec a nb es t o r e da rt o o mt em p era t ur ef o ru pt o1d a y
o r in t h er ef r ig era t o rf o ru pt o5d a ys.
my Eggless Red Velvet
Cupcakes Recipe
ORIANA’S NOTES:
You can also use a 12 x 17 inch (29 x
42 cm) half-sheet pan to make this
recipe.
28
EGGLESS RASPBERRY VANILLA BEAN LAYER CAKE
This classic layer cake pairs a moist, eggless vanilla bean cake with a sweet raspberry filling. The
entire cake is frosted with our absolute favorite—a Vanilla Swiss Meringue Buttercream that’s so good
you’ll want to spread it on everything. You can swap out the raspberry jam for strawberry, blackberry,
blueberry, grape, or any other of your family's favorite flavors.
M a k et he E g g le s sV ani l l aB e an Ca k e
F or t he E g g le s sV ani l l aB e an Ca k e

p ow d e r
n e e de d . S p li t t h e va ni l l a b e a n s a n d s cra p e t h e s e e d s in t o t h e cr e a m e d mixt ur e; di s c a r d t h e
b e a n s. A dd t h ey ogur ta n d va ni l l aa n d co n t in ue b e a t in gt o co m b in e ,a b o u t 1 min u t e .
2 va ni l l ab e a n s
1 me di um b a t c hE g g l es sV a ni l l aS w is s
1/3 c u p (80 g) r as p b e rr y ja m
10–12 f r es hr as p b e rri es
U nf r os t e cd a k e l a y er cs a n b e s t o r e ad rt o o tm em p era t ur fe o r u tp o d2 a ys o fr r o zen f o ur tp o
ORIANA’S NOTES:
Ombre Decoration: After layering
the cake, divide the remaining
buttercream into three equal
amounts to create the ombre effect
shown here. Add paste food coloring
P l ace t h e fir s t c a k e l a y er o n t h e p l a t t er . S p r e ad 1 c u p o f b u t t er cr e a m e v en l y o v er t h e t o p , a n d
to each batch to create three shades
t h ens p r e ada b o u ht a olf tf h rae s p b er r jy a mo v ert h be u t t er cr e a m.T o wp i t th h se e co n cd a k e
of the same color frosting. Spread
l a y er , p r es sin g lig h t l y t o ad h er e . R ep e a t t o add t h e t hir d l a y er .  en s p r e ad t h e r em a inin g
the darkest-colored buttercream
b u t t er cr e a m e v en l y o v er t h e t o p a n d sides o f t h e c a k e . I f desir e d , u s e a sm a l l o ffs et s p a t u l a
over the bottom third of the sides
t o cr e a t e a desig no nt h e sides o ft h ec a k e .
of the cake, the medium-colored
buttercream over the middle
T o p w i t h f r es h ra s p b er r ies. R em o v e t h e p a r c hm en t p a p er a n d s er v e .  e f r os t e d c a k e c a n
third, and the lightest-colored
b es t o r e da tr o o mt em p era t ur ef o ru pt o2d a ys o r in t h er ef r ig era t o rf o ru pt o5d a ys.
buttercream over the top third and
the top of the cake.
While spinning the cake turntable,
run a small spatula from the bottom
to the top of the cake’s side to blend
the frosting colors. Then run the
spatula over the top of the cake,
working from the outside in, to create
a spiral.
30
EGGLESS TRIPLE-COCONUT CAKE
This Eggless Triple-Coconut Cake has been used to make plenty of birthday wishes at our home. It’s
two coconut butter-cake layers filled with coconut frosting and shredded coconut, and topped with
more frosting and toasted coconut flakes—is your mouth watering yet?
F o rt he E g g l e s sC o c o n u tC a k e M a k et he E g g le s s Co conu t Ca k e
4c u p s( 5 6 0g )a l l - p u r p o s e fl o u r P r e h e a t t h e o v en t o 350ºF (180ºC). L in e t w o 8-in c h (20-cm) r o un d c a k e p a n s w i t h
1t a bl e s p o o n+2t e a s p o o n s( 2 0g )b a k i n g
p ow d e r
1 / 2t e a s p o o n( 3g )b a k i n gs o d a
I mixin
an bg o w ol liqr uid
m e a s ur in cg u p co, m b in te h coe co n u mit l ak n vd in ega r S. aet side .
1 / 2t e a s p o o n( 2g )s a l t
2c u p s( 4 8 0m l )c a n n e dc o c o n u tm i l k
2t a bl e s p o o n s( 3 0m l ) ap pl ec i d e rv i n e g a r
1c u p( 2 3 0g )u n s a l t e db u t t e r ,s o  e n e d n e e de d .  en add t h e y ogur t, co co n u t ext rac t, a n d va ni l l a; co n t in ue b e a t in g t o co m b in e ,
a b o u t 1 min u t e .
2c u p s( 4 0 0g )g r a n u l a t e ds u g a r
1 / 4c u p( 6 0g ) pl a i nr e g u l a ry o g u r t T ur n t h e mix er t o lo w a n d add t h e flo ur mixt ur e in t hr e e b a t c h es, a l t er n a t in g w i t h t h e
co co n u t mi l k mixt ur e , b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t
2t e a s p o o n s( 1 0m l )c o c o n u te x t r a c t
co m b in e d , 30 t o 45 s e co n d s. D on o to v er mix. F o ld in t h e un sw e et en e ds hr e dde d co co n u t.
1t e a s p o o n( 5m l )p u r ev a n i l l ae x t r a c t
1c u p( 1 0 0g )u n s w e e t e n e ds h r e d d e d
co co n u t
1b a t c hC o c o n u tF r o s t i n g( p a g e1 6 3 )
1 / 4c u p( 2 5g )u n s w e e t e n e ds h r e d d e d
co co n u t
2c u p s( 2 0 0g )t o a s t e dc o c o n u t fl a k e s
P l ace t h e fir s t c a k e l a y er o n t h e p l a t t er . S p r e ad 1-1/2 t o 2 c u ps o f f r os t in g e v en l y o v er t h e
t o p , a n d t h en s p r in k le o n t h e un sw e et en e d s hr e dde d co co n u t. T o p w i t h t h e s e co n d c a k e
l a y er , p r es sin g lig h t l y t o ad h er e .  en s p r e ad t h e r em a inin g f r os t in g e v en l y o v er t h e t o p
a n d sides o f t h e c a k e . G en t l y p r es s t o a s t e d co co n u t fl a k es o n t o t h e c a k e sides. R em o v e t h e
p a r c hm en t p a p er a n d s er v e .  e f r os t e d c a k e c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o
1d a yo r in t h er ef r ig era t o rf o ru pt o5d a ys.
ORIANA’S NOTES:
Make sure to use canned coconut
milk. Refrigerated coconut milk is
more of a beverage than a baking
ingredient. It is often watered
down and filled with additives, so I
recommend avoiding this type of
milk for this recipe.
32
EGGLESS CHOCOLATE TURTLE CAKE
When I think of a decadent dessert, this is one of the first cakes that comes to mind. This moist
chocolate cake is filled with Salted Caramel Buttercream, pecans, and chocolate ganache—pure
comfort food in dessert form! It’s delicious and makes the perfect celebration cake.
F or t he E g g le s sC ho co l a t e Ca k e
M a k et he E g g le s sC ho co l a t e Ca k e
1/2 c u p (115 g) un s a l t e db u t t e r , me l t e d
C o m b in et h es uga r b, u t t er mi l k,m e l t e db u t t er o, i l s, o urcr e a m,a n dva ni l l aext rac int al a r g e
1/2 c u p (120 g) s o ur cr e a m
I n a sm a l l b o w l , co m b in e t h e h o t wa t er a n d in s t a n t es p r es s o p o w der , if u sin g . A dd t o t h e
2 ta b l es p o o n s (30 m l) ho t wa t e r
A tdd h floe ur co, co pa o w der b, a k in pg o w der b, a k in sg o d aa, n sd a l s t; t unir t i jl u s cot m b in e d .
(o p ti o na l)

(o p ti o na l)
p ow d e r
p ow d e r
1b a t c hS a l t e dC a r a me lB u t t e r cr e a m
(p a g e 156)
P l ace t h e fir s t c a k e l a y er o n t h e p l a t t er . S p r e ad 1 c u p o f b u t t er cr e a m e v en l y o v er t h e t o p .
Dr izzle w i t h 1/4 c u p s a l t e d c a ra m e l a n d t o p w i t h 1/2 c u p c h o p p e d p e c a n s. T o p w i t h t h e

1/2 c u p (150 g) S a l t e dC a r a me l
s e co n dc a k el a y er , p r es sin g lig h t l yt o ad h er e . A dd t h et hir dl a y er ,a n dt h en s p r e ad 1c u po f

(p a g e 166)
f r os t in ge v en l yo v er t h et o po ft h et hir dl a y er , le a v in gt h e sides unf r os t e d .
1c u p (125 g) c ho p p e dp e c a n s
R ef r ig era t et h ec a k ef o r 15 min u t es t os et t h e dr i p .
P l ace t h e r em a inin g b u t t er cr e a m ina p i p in g b a gfi t t e dw i t hy o ur fa v o r i t e p i p in g t i p A. dd a s
m a n y sw ir l s o n t h e t o p o f t h e c a k e a s y o u li k e . T o p w i t h m o r e c h o p p e d p e c a n s if desir e d .
R em o v e t h e p a r c hm en t p a p er s t r i ps a n d s er v e .  e f r os t e d c a k e c a n b e s t o r e d a t r o o m
t em p era t ur ef o ru pt o2d a ys o r in t h er ef r ig era t o rf o ru pt o5d a ys.
ORIANA’S NOTES:
Salted caramel keeps very well in
the fridge, so you can make this part
ahead of time or make a big batch
and save it for later use.
34
EGGLESS GINGERBREAD BUNDT CAKE
We love Christmas at our home and have tried our best to keep a few of our favorite holiday traditions
going with our kids. Eggless Gingerbread Bundt Cake, with its traditional gingerbread-cookie flavor in
Bundt-cake form, is a tradition we never skip. Serve this gorgeous cake at brunch or for dessert—either
way, it’s a guaranteed showstopper.
Makes e 1 2-cup Bundt cake, serves 10 to 1 2
4c u ps (560 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 350ºF (180ºC). S p ra y a 12-c u p , n o n s t ic k B un d t p a n w i t h b a k in g s p ra y
w i t h flo ur .
p ow d e r
S i t h e flo ur , b a k in g p o w der , b a k in g s o d a, s a l t, cinn a m o n, g in g er , a n d n u t m eg t og et h er
1/2 t e as p o o n (3 g) b a k in gs o d a in t oal a r g eb o w l .
2t e as p o o n s (4 g) g r o und cinna mo n r es tf o r5t o 8 min u t es, un t i lt hic k en e da n dc ur d le d .
1t e as p o o n (2 g) g r o und g in g e r
1t e as p o o n (2 g) g r o und n u tmeg un t i l cr e a m y , 3 t o 4 min u t es. A dd t h e b r o w n s uga r a n d b e a t o n hig h s p e e d f o r 4 min u t es,
un t i l cr e a m e d a n d sm o o t h, s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a
1-1/2 c u ps (360 m l) mi l k
r u b b er s p a t u l a a s n e e de d .  en add t h e m o l a s s es a n d va ni l l a; co n t in ue b e a t in g un t i l w e l l
co m b in e d ,a b o u t 2 min u t es.
1c u p (200 g) b r o w ns uga r
1c u p (320 g) un s u l p h ur e d mo l as s es
s e co n d s. D o n o t o v er mix. G i v e t h e b a t t er a fin a l s t ir b y h a n d t o en s ur e e v er yt hin g i s w e l l
co m b in e d .
1/4 c u p (30 g) co nf e c ti o ne rs ’s uga r
S p o o nt h eb a t t er in t ot h ep r ep a r e dp a na n d sm o o t ht h et o p .
(o p ti o na l)
t h e c a k e co o l in t h e p a n o n a w ir e rac k f o r 20 min u t es, a n d t h en r em o v e f r o m t h e p a n.
A l lo tw h ce a k te coo o col m p let e l oy wa n ir race bk ef o r se licin g S. p r in k wle i t coh nf e c t io n er s ’
s uga r , if desir e d ,a n ds er v e .
 e c a k e c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 3 d a ys o r f r o zen f o r u p t o a m o n t h;
def r os ta tr o o mt em p era t ur eb ef o r es er v in g .T a k e in t o co n sidera t io nt h a tt h ec a k ew i l l los e
s o m eo fi ts fl uffin es s if r ef r ig era t e do rf r o zen.
my Eggless Gingerbread
Cookies Recipe
ORIANA’S NOTES:
You can use light or dark molasses
in this recipe, but avoid using bitter
blackstrap molasses.
You can also bake this cake in a
decorative 10-cup Bundt pan; place
a baking sheet under the Bundt pan
to catch any drips.
36
EGGLESS COOKIES-AND-CREAM CHEESECAKE
Everyone loves classic cheesecake, but this Eggless Cookies-and-Cream Cheesecake takes it to a
whole new level of yumminess. At least that’s what my youngest daughter says; it’s her favorite recipe
in the whole book. She is quite the cheesecake fanatic, and for this easy-to-make dessert, I combined
two of her favorites: cheesecake and Oreos.
Makes e 9-inch (23-cm) chsecake, serves 10 to 1 2
F or t he C r u s t
M a k et he C r u s t
1-3/4 c u ps (175 g) g r a ha m cr ac k e r
L ig h t l yg r e a s e a 9-in c h (23-cm) r o un ds p r in g f o r mp a na n d lin ei tw i t hp a r c hm en tp a p er .
cr um bs (f r o ma b o u t 27 g r a ha m cr ac k e r
I n a m e di um mixin g b o w l , co m b in e t h e g ra h a m crac k er cr um bs, b u t t er , a n d s uga r w i t h a
s q u a r es)
f o r k un t i le v en l ym o i s t en e d .
5 ta b l es p o o n s (75 g) un s a l t e db u t t e r ,
P o ur t h e cr um b mixt ur e in t o t h e p r ep a r e d p a n a n d p r es s do w n in t o t h e b a s e a n d u p t h e
m e l te d
sides. R ef r ig era t ef o ra t le a s t 15 min u t es w hi le y o um a k et h e fi l lin g .
M a k et he E g g le s s Co o k ie s-and-C r e am F i l lin g
F or t he E g g le s s Co o k ie s-and-C r e am
F i l lin g
P r e h e a tt h eo v en t o 350ºF (180ºC).
3 ta b l es p o o n s (30 g) co rn s ta r c h
C o m b in et h e co r n s t a r c ha n d wa t er in a sm a l lb o w la n d mix un t i l sm o o t h. S et a side .
3 ta b l es p o o n s (45 m l) wa t e r
U sin ga n e le c t r ic h a n d mix er o ras t a n d mix er ,b e a tt h e cr e a m c h e es e o n lo ws p e e df o r2t o
24 o unces (678 g) fu l l-fa t cr e a mc he es e ,
3 min u t es, un t i sml o o t h a n d f r e e o f a n y l um ps. A ddt h e s uga r a n d s o ur cr e a m a n d co n t in ue
s o e n e d
mixin g un t i l in co r p o ra t e d . G rad u a l l y add t h e sw e et en e d co n den s e d mi l k a n d b e a t un t i l
cr e a m y , 1 t o 2 min u t es. A dd t h e h e a v y cr e a m, va ni l l a, a n d co r n s t a r c h mixt ur e; b e a t o n
1/2 c u p (100 g) g r a n u l a t e ds uga r
m e di um-hig hs p e e df o r 2 min u t es. F o ld in t h ec h o p p e d Or e o co o k ies.
1/2 c u p (120 g) s o ur cr e a m
P o ur t h e mixt ur eo n t ot h e cr u s ta n dt a pg en t l yo nt h e co un t er t or em o v ea n ya ir b u b b les.
1 14-o unce (398 g) c a n sw e et e ne d
co nd e n s e d mi l k
P l ace t h ec h e es e c a k ep a no nal a r g ep ie ce o fa l umin um f o i la n df o ld t h ef o i lu pa r o un dt h e
1/2 c u p (120 m l) he a v yw hi p p in g cr e a m
sideso ft h ep a n(t hi si st ok e ept h ewa t erf r o ms e ep in gin t ot h ec h e es e c a k e).P l acet h ec a k e
p a n in a l a r g e r o a s t in g p a n. P o ur h o t wa t er in t o t h e r o a s t in g p a n un t i l t h e wa t er i s a b o u t
h a lf wa yu pt h ec h e es e c a k ep a n ’ s sides.
20 Or e o co o k i es, co a rs e ly c ho p p e d
B a k fe o min
40r u t es,
o unr t i tl h ee dg aes r je u s bt a r e l py uff e d W. h ten h inie t i a min
40l u t oes f
T oD e cor a t e
b a k in gi so v er t, ur no fft h eo v ena n dle a v et h ec h e es e c a k ein sidet h eh o ot v enw i t ht h edo o r
c los e df o r 40 m o r e min u t es.  ec h e es e c a k ew i l l co n t in ue t o co o k, b u tw i l ls lo w l yb eg in t o
1c u p (240 m l) w hi p p e d cr e a m
co o al ws e l l A.  40
ermin u t es,
r em o v te h ce h e es e c a k fe r o m
t h oe v en.
 cen
e t ser h o u sld t i l l
C ho p p e d Or e os t o tas t e
w o b b le w h en y o ur em o v ei t.
R em o v te h ce h e es e c a k fe r o mt h wa
e t erb a t ah n td h we ra p p in g L. eti cot o intl h pe a un
n t i il t
r e ac h esr o o mt em p era t ur e a, n dt h enr ef r ig era t eint h ep a nf o ra let a s 4th o ur so ro v er nig h t.
W h en r e ad y t o s er v e , lo os en t h e c h e es e c a k e f r o m t h e p a n ’ s sides b y r unnin g a t hin m et a l
s p a t u l aa r o un dt h e in side r im. U nm o ld a n dt ra n sf er t oac a k ep l a t e .
ORIANA’S NOTES:
D e c o r ate
After many years of cheesecake
J u s bt ef o r se er v in g t, o tp h ce h e es e c a k we i t wh hi p p e crd e a m;
s p r in k wle i t crh u s h e cod o k ies.
making, I have concluded that
S t o r e in t h er ef r ig era t o rf o ru pt o5d a ys.
most springform pans leak, so to
avoid water leaks, I like to wrap the
springform pan with a slow cooker
liner. I place the springform pan in
the middle of the slow cooker liner,
grab all the excess, wind it up, and
tie the end with a knot. Finally, I add
for my Eggless Classic
aluminum foil for double coverage.
Cheesecake Recipe
38
ULTIMATE EGGLESS RAINBOW CAKE
This colorful layer cake is ideal for a child’s birthday celebration. Six layers of rainbow-colored eggless
vanilla cake are piled high—filled, frosted, and decorated with delicious American Vanilla Buttercream;
and covered with a pink white-chocolate drip and sprinkles. The result is impressive, bright, and happy.
Don’t feel intimidated—it’s easier to make than it looks!
Makes e 6-layer, 6-inch (15-cm) cake, serves 16 to 20
F or t he E g g le s sR ainb ow Ca k e M a k et he E g g le s sR ainb ow Ca k e
6c u ps (840 g) a l l-p ur p os e fl o ur P r e h e a t t h o e v t en 350ºF

(180ºC).
oL in 6-in
six e c (15-cm)
hr o un c d a k p e a n w s i t p h a r c hm en t
p a p er .L ig h t l yg r e a s ew i t hb a k in gs p ra yw i t h flo ur .
2 ta b l es p o o n s+1t e as p o o n (28 g) b a k in g
p ow d e r
1t e as p o o n (4 g) s a l t
1-1/2 c u ps (345 g) un s a l t e db u t t e r , a n d p a le , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a r u b b er s p a t u l a a s
s o  e ne d n e e de d . en add t h ey ogur ta n d va ni l l a; co n t in ue b e a t in gt o co m b in e ,a b o u t 1 min u t e .
1/3 c u p + 2 ta b l es p o o n s (90 g) p l a in mixt ur e , b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t co m b in e d , 30 t o 45
r egu l a ry ogur t s e co n d s. D on o to v er mix.
1 ta b l es p o o n (15 m l) p ur e va ni l l ae xtr ac t
E v en l y di v ide t h e b a t t er in t o 6 diff er en t b a t c h es. C o lo r e ac h w i t h dr o ps o f f o o d co lo r in g
6 diff e r e n t co l o rs g e lf o o d co l o rin g un t i ly o ur e ac ht h e desir e d co lo r s.
B a k le a y er fs o 23
tr 28
min
o u t es,
o unr t i ta l o o t h p ic ink s er t e in
td h cen
e t co
er m oes u ct le a n.
F or t he P ink Gan ac he D r ip
1/3 c u p (80 m l) he a v y cr e a m
1c u p (200 g) w hi t ec ho co l a t ec hi ps
P in kg e lf o o d co l o rin g
2b a t c hes A me ri c a nV a ni l l aB u t t e r cr e a m
M a k et he P ink Gan ac he D r ip
(p a g e 145)
H e a tt h eh e a v y cr e a m in t h e micr o wa v ef o r 45 s e co n d s. A dd t h ew hi t ec h o co l a t ec hi ps a n d
1/2 c u p (95 g) s p rin k l es
letr es tf o r1t o2min u t es.  ens t irun t i lsm o o t h.A dden o ug hg e lf o o dco lo r in gt oac hie v e
t h e desir e d co lo ra n d mix w e l lt o in co r p o ra t e .
ORIANA’S NOTES:
You can also use candy melts to
make the pink drip; follow the packet
instructions.
If you don’t have six cake pans, I
would recommend making a half
batch and baking the first three
layers. Then, while the first three
layers are cooling, make the second
batch.

CAKES
41
L in te h ee dg oes ca f a k pe l a t t wer i t fh o sur t r i ops pf a r c hm en pt a p ter ko e tep h pe l a t t cer le a n.
P l ace t h e fir s t c a k e l a y er o n t h e p l a t t er . S p r e ad 1 c u p o f b u t t er cr e a m o v er t h e t o p . T o p w i t h
t h e s e co n d c a k e l a y er , p r es sin g t o ad h er e , a n d t h en r ep e a t t o s t ac k a l l six l a y er s. F r os t t h e
t o p a n d sides o f t h e c a k e w i t h 2–3 c u ps b u t t er cr e a m. Y o u c a n sm o o t h t h e c a k e ’ s t o p a n d
sides w i t ht h ee dg eo fa no ffs et s p a t u l at o sm o o t ho u ta n yb um ps.
R ef r ig era t et h ec a k ef o r 15 t o 20 min u t es.
P l acet h er em a inin gb u t t er cr e a minap i p in gb a gfi t t e dw i t hy o urfa v o r i t ep i p in gt i p A. dda s
m a n ysw ir l so rr os et t eso nt o po ft h ec a k ea sy o uli k e ,a n dt h ent o pw i t hs p r in k les.R em o v e
t h ep a r c hm en tp a p era n ds er v e . ef r os t e dc a k ec a nb es t o r e da tr o o mt em p era t ur ef o ru p
t o2d a ys o r in t h er ef r ig era t o rf o ru pt o5d a ys.

CAKES
43
EGGLESS CHOCOLATE PEPPERMINT CAKE
Chocolate and peppermint are a classic Christmas combination. And since so many of my readers
have requested peppermint recipes, I knew I needed to create a gorgeous layer cake—something
worthy of the occasion. After all, Christmas is a big deal in our home! My kids love this cake, and even
my husband, who doesn’t usually care for peppermint, licked the plate clean after eating this one.
F or t he E g g le s sC ho co l a t e M a k et he E g g le s sC ho co l a t eP e pp e r min t Ca k e
P e pp e r min t Ca k e
2c u ps (400 g) g r a n u l a t e ds uga r p a r c hm en tp a p er .L ig h t l yg r e a s ew i t hb a k in gs p ra yw i t h flo ur .
C o m b in e t h e s uga r , b u t t er mi l k, m e l t e d b u t t er , o i l , s o ur cr e a m, va ni l l a, a n d p ep p er min t
1/2 c u p (115 g) un s a l t e db u t t e r , me l t e d ext rac t in a l a r g eb o w la n dw hi s kt og et h er .
1/2 c u p (120 g) s o ur cr e a m b u t t er mixt ur e; mix t o co m b in e .
1t e as p o o n (5 m l) p ep p e rmin te xtr ac t
(o p ti o na l)
(o p ti o na l)
U nf r os t e d c a k e l a y er s c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 24 h o ur s o r f r o zen
f o r u p t o a m o n t h; def r os t a t r o o m t em p era t ur e b ef o r e f r os t in g a n d s er v in g . T a k e in t o
p ow d e r
co n sidera t io nt h a tt h ec a k es w i l l los es o m eo ft h eir fl uffin es s if r ef r ig era t e do rf r o zen.
p ow d e r
P l ace
w i t h t h e s e co n d c a k e l a y er , p r es sin g lig h t l y t o ad h er e . R ep e a t t o add t h e t hir d l a y er .  en
1 me di um b a t c hE g g l es sW hi t eC ho co l a t e
s p r e ad a b o u t 1-1/2 c u ps b u t t er cr e a m e v en l y o v er t h e t o p a n d sides o f t h e c a k e . Y o u c a n
S w is sM e rin gu eB u t t e r cr e a m
(p a g e 154)
10 t o 12 p ep p e rmin tc a ndi es, co a rs e ly
G en t l y p r es s t h e c h o p p e d p ep p er min t c a n dies o n t o t h e lo w er p a r t o f t h e sides o f t h e
c h opp e d
c a k e . A r ra n g e t h e p ep p er min t b a r k s q u a r es o n t o p . R em o v e t h e p a r c hm en t p a p er s t r i ps
a n d s er v e .  e f r os t e d c a k e c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 2 d a ys o r in t h e
5t o6p ep p e rmin tb a rk s q u a r es
ORIANA’S NOTES:
If you want to boost the peppermint
flavor in this cake, I recommend
adding 1/2 teaspoon peppermint
extract to the buttercream.
44
EGGLESS SPICED RUM SHEET CAKE
This Eggless Spiced Rum Sheet Cake has a moist crumb that balances well with the creamy
cinnamon frosting and crunchy cookie pieces in every bite. It’s drenched in rum flavor without being
overpowering. I’ve included a rum syrup that can be brushed over the cake as soon as it comes out
of the oven, but it’s totally optional. If you choose to omit the syrup, the cake will still be delicious; it will
just have a subtler rum flavor.
F or t he E g g le s sS pice dR um She e t M a k et he E g g le s sS pice dR um She e t Ca k e
Ca k e
P r e h e a t t h e o v en t o 350ºF (180ºC). L in e a 9 x 13 in c h (24 x 35 cm) b a k in g p a n w i t h
4c u ps (560 g) a l l-p ur p os e fl o ur p a r c hm en tp a p er .L ig h t l yg r e a s ew i t hb a k in gs p ra yw i t h flo ur .
S i t h e flo ur ,b a k in gp o w der ,b a k in gs o d a, s a l t, cinn a m o n, g in g er ,n u t m eg ,a l l s p ice ,c lo v es,
p ow d e r
a n dc a r d a m o mt og et h er in t oal a r g eb o w l .
2t e as p o o n s (4 g) g r o und cinna mo n
1t e as p o o n (2 g) g r o und g in g e r
cr e a m y , 3 t o 4 min u t es. A dd t h e b r o w n s uga r a n d b e a t o n hig h s p e e d f o r 4 min u t es, un t i l
1t e as p o o n (2 g) g r o und n u tmeg cr e a m e ad n sm
d o o t sh, cra p in dog w tn h sides
ea n ud tp h be o t t o mo tf h be o w wl i t rah u b b er
s p a t u l aa sn e e de d . en add t h em o l a s s es, r um, va ni l l a, a n dr um ext rac t; co n t in ue b e a t in g
1/2 t e as p o o n (1 g) g r o und a l ls p i ce
un t i lw e l l co m b in e d ,a b o u t 2 min u t es.
1/8 t e as p o o n (0.5 g) g r o und c l o v es
1/8 t e as p o o n (0.5 g) g r o und c a r d a mo m
1-1/2 c u ps (360 m l) mi l k
s e co n d s. D o n o t o v er mix. G i v e t h e b a t t er a fin a l s t ir b y h a n d t o en s ur e e v er yt hin g i s w e l l
co m b in e d .
T ra n sf er t h eb a t t er t ot h ep r ep a r e dp a na n d sm o o t ht h et o pw i t har u b b er s p a t u l a.
B a k ef o r 50 t o 60 min u t es, o r un t i lat o o t h p ic k in s er t e d in t h e cen t er co m es o u tc le a n.
1c u p (320 g) un s u l p h ur e d mo l as s es
M e a n w hi le ,m a k et h eR um S y r u p , if u sin g .
2 ta b l es p o o n s (30 m l) s p i ce dr um
2t e as p o o n s (10 m l) p ur e va ni l l ae xtr ac t M e l t t h e b u t t er in a sm a l l s a ucep a n o v er m e di um h e a t. On ce i t i s m e l t e d , s t ir in t h e s uga r ,
wa t er a, n ds a l t.B o i fl o r5min u t es,s t ir r in gco n s t a n t l y T. ur no fft h eh e a ta n ds t irint h er um.
1t e as p o o n (5 m l) r um e xtr ac t
 en r et ur n t h e p a n t o m e di um h e a t f o r 30 t o 45 s e co n d s. R em o v e f r o m t h e h e a t a n d s et
a side t o co o ls lig h t l y .
F or t he R um S y r up ( op t ion a l )
A ss o o na st h ec a k eco m eso u to ft h eo v en,b r u s ht h esy r u po v ert h ec a k e .L ett h ec a k eco o l
2/3 c u p (94 g) un s a l t e db u t t e r
co m p let e l y in t h ep a no naw ir e rac k.
D e c o r ate
F r os t t h e co o le d c a k e w i t h t h e cinn a m o n b u t t er cr e a m, sm o o t hin g t h e t o p w i t h a n o ffs et
1/4 c u p (60 m l) d a rk o rs p i ce dr um
s p a t u l a a n d s p r in k lin g t h e t o p w i t h cr um b le d B i s co ff co o k ies. S lice a n d s er v e .  e f r os t e d
c a k ec a nb es t o r e da tr o o mt em p era t ur ef o ru pt o2d a ys o r in t h er ef r ig era t o rf o r5d a ys.
T oD e cor a t e
1b a t c hC inna mo nB u t t e r cr e a m
(p a g e 157)
ORIANA’S NOTES:
B is co ff co o k i es, cr um b l e d
You can also decorate this cake with chopped nuts
or cinnamon chips, if you prefer.
46
EGGLESS NEAPOLITAN CAKE
Neapolitan is a combination of vanilla, chocolate, and strawberry. I love this Eggless Neapolitan Cake,
especially because it is made using just one cake batter! The cake batter is divided into three—one
batch stays as it is, another is flavored with strawberry puree, and the final batch gets a touch of
cocoa powder. Gorgeous to look at and even better to eat, this fantastic cake is equally at home at a
family gathering, an elegant dinner party, or a holiday celebration.
F or t he E g g le s sN e ap o lit an Ca k e M a k et he E g g le s sN e ap o lit an Ca k e
8o unces (225 g) f r es hs tr a w b e rri es, Pur e et h es t ra w b er r ies in a f o o dp r o ces s o ro rb len der un t i l sm o o t h.
was he da nd h u l l e d
T ra n sf er t h e s t ra w b er r y p ur e e t o a s a ucep a n o r s k i l let. C o o k o v er m e di um h e a t, s t ir r in g
co n s t a n t l y , un t i l mixt ur e b eg in s t o t hic k en a n d b u b b le , 5 t o 10 min u t es. R e d uce t h e h e a t
1 ta b l es p o o n+2t e as p o o n s (20 g) b a k in g t o m e di um-lo w a n d a l lo w t h e s t ra w b er r y mixt ur e t o simm er f o r 10 t o15 min u t es, un t i l
p ow d e r r e d uce db yh a lf .R em o v ef r o mt h eh e a t, p o ur in t oab o w l ,a n ds et a side t o co o l .
1/2 t e as p o o n (2 g) s a l t p a r c hm en tp a p er .L ig h t l yg r e a s ew i t hb a k in gs p ra yw i t h flo ur .
cr e a m y ,3t o 4 min u t es. A dd t h es uga ra n db e a to n hig hs p e e df o r 4 min u t es un t i l cr e a m e d
2t e as p o o n s (10 m l) p ur e va ni l l ae xtr ac t a n d p a le , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a r u b b er s p a t u l a a s
1/3 c u p (80 m l) ho t wa t e r
1/4 c u p (30 g) un sw e et e ne d co co ap o w d e r T ur nt h emix ert olo wa n daddt h eflo urmixt ur eint hr e eb a t c h es,a l t er n a t in gw i t ht h emi l k
1/2 t e as p o o n (0.5 g) in s ta n t es p r es s o
p ow d e r
E v en l y di v ide t h eb a t t er in t ot hr e eb a t c h es.
A dd t h eh o t wa t er , co co ap o w der ,a n d es p r es s op o w der t oo n eb a t c h; mix t o co m b in e .
1 me di um b a t c hE g g l es sV a ni l l aS w is s
A dd 1/4 c u p (65 g) s t ra w b er r yp ur e et ot h es e co n db a t c h; mix t o co m b in e .
1b a t c hC ho co l a t eG a nac he (p a g e 165) T ra n sf er t h et hr e eb a t t er s in t ot h ep r ep a r e dp a n s.
1/4 c u p (48 g) s p rin k l es
ORIANA’S NOTES:
The cake layers might be done at
different times, so keep a close eye
on them and make sure the centers
are set before removing the pans
from the oven.
48
L in et h ee dg es o fac a k ep l a t t er w i t hf o ur s t r i ps o fp a r c hm en tp a p er t ok e ep t h ep l a t t er c le a n.
P l ace t h e c h o co l a t e l a y er o n t h e p l a t t er . S p r e ad 1 c u p o f b u t t er cr e a m e v en l y o v er t h e t o p . T o p
w i t ht h es t ra w b er r yl a y er p, r es sin glig h t l yt oad h er e R. ep e a t oaddt h eva ni l l al a y er 

. ens p r e ad
a b o u t 1-1/2 c u ps b u t t er cr e a m e v en l y o v er t h e t o p a n d sides o f t h e c a k e . Y o u c a n sm o o t h t h e
c a k e ’ s t o pa n d sides w i t ht h e e dg e o fa no ffs et s p a t u l a t o sm o o t h o u ta n yb um ps. R ef r ig era t et h e
c a k ef o r 15 min u t es.
A dd
t h gae n ac h dre i p U. s s ae p o o tn add
ot h gae n ac h ae r o un td h te o ep dg oe tf h ce a k ae n gd en t l y
p u s h i t o v er t h e e dg e s o i t fa l l s, cr e a t in g a dr i p . C o n t in ue addin g dr i ps a r o un d t h e o u t er e dg e
un t i yl o u ’ v ge o n ae l tl h wa
e ay r o un d . enfi l intl h cen
e t er p, o ur in tg h re em a inin ga
g n ac h oe n t o
t h e t o p o f t h e c a k e a n d u sin g y o ur o ffs et s p a t u l a t o s p r e ad i t e v en l y . R ef r ig era t e t h e c a k e f o r 15
min u t es t os et t h e dr i p .
P l ace
t h re em a inin bg u t t er cr e a painm i p in bg a fig t t e wd i t yh o ur
fa v o r i t pe i p in tg i p A. dd
a ms a n y
sw ir l s o r r os et t es o n t h e t o p o f t h e c a k e a s y o u li k e , a n d t h en t o p w i t h s p r in k les. R em o v e t h e
p a r c hm en tp a p er a n ds er v e .

CAKES
49
EGGLESS GERMAN CHOCOLATE SHEET CAKE
This Eggless German Chocolate Cake is simply dreamy—super moist, rich, and totally decadent,
frosted with a nutty and buttery coconut-pecan topping that is to die for. Every time I make a sheet
cake, I wonder why I don’t make them more often. They’re the perfect answer to potlucks and parties
since they serve a good number of people. They’re also easy to make, and everyone loves them!
F ort heE g g le s sC ho co l a t eShe e tCa k e

M a k et he E g g le s sC ho co l a t e She e t Ca k e
P r e h e a t t h e o v en t o 350ºF (180ºC). L in e a 9 x 13 in c h (24 x 35 cm) b a k in g p a n w i t h
1/2 c u p (120 g) s o ur cr e a m
(o p ti o na l)
T ra n sf er t h eb a t t er in t ot h ep r ep a r e dp a n.

(o p ti o na l)
t h ec a k e co o l co m p let e l y in t h ep a no naw ir e rac k.
U nf r os t e d c a k e c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 2 d a ys o r f r o zen f o r u p t o a
m o n t h; def r os t a t r o o m t em p era t ur e b ef o r e f r os t in g a n d s er v in g . T a k e in t o co n sidera t io n

p ow d e r
t h a tt h ec a k ew i l l los es o m eo fi ts fl uffin es s if r ef r ig era t e do rf r o zen.
p ow d e r
M a k et he Co conu t-P e can T oppin g
I n a sm a l l b o w l , co m b in e 2 t a b les p o o n s o f t h e e va p o ra t e d mi l k a n d t h e co r n s t a r c h. S t ir t o
mix a n ds et a side .
F or t he Co conu t-P e can T oppin g
I n a m e di um s a ucep a n o v er m e di um h e a t, co m b in e t h e r em a inin g e va p o ra t e d mi l k, t h e
b u t t er , a n d t h e b r o w n s uga r . W hi s k o cc a sio n a l l y a s t h e mixt ur e co m es t o a lo w b o i l . On ce
6o unces (178 m l) e va p o r a t e d mi l k
b o i lin g , s t ir in t h e co r n s t a r c h mixt ur e a n d w hi s k co n s t a n t l y un t i l t h e mixt ur e t hic k en s a
1 ta b l es p o o n (10 g) co rn s ta r c h
li t t le ,2t o 3 min u t es.
1/3 c u p (80 g) un s a l t e db u t t e r
R em o v fe r o tm h he e a at n sd t tinir h vae ni l l coa, co n u a t, n pd e c a n As. l lo tw coo o col m p let e l y
b ef o r et o p p in gt h ec a k e .
1t e as p o o n (5 m l) p ur e va ni l l ae xtr ac t
1c u p (100 g) un sw e et e ne ds hr e d d e do r
fl a k e d co co n u t
F r os t t h e co o le d c a k e w i t h a n e v en l a y er o f c h o co l a t e b u t t er cr e a m. E v en l y s p r e ad t h e
3/4 c u p (93 g) t o as t e dp e c a n s, co a rs e ly
co co n u t-p e c a n t o p p in g o n t o p . S lice a n d s er v e .  e f r os t e d c a k e c a n b e s t o r e d a t r o o m
c h opp e d
t em p era t ur ef o ru pt o1d a yo r in t h er ef r ig era t o rf o r5d a ys.
1/2 b a t c hA me ri c a nC ho co l a t e
B u t t e r cr e a m (p a g e 145)
ORIANA’S NOTES:
You can also use Baker’s German’s Sweet Chocolate to make
this cake. To do so, reduce the cocoa powder to 2 tablespoons
(15 g) and the oil to 1/4 cup + 3 tablespoons (105 ml). Melt
4 ounces of Baker’s German’s Sweet Chocolate and add it to the
wet ingredients in step 2.
for my 2-layer Eggless
German Chocolate Cake
recipe
50
EGGLESS CREAM CHEESE COFFEE CAKE
There is nothing more appealing to me than a cup of coffee and a piece of coffee cake. This delicious,
melt-in-your-mouth eggless coffee cake has a ribbon of cream cheese filling and a crisp streusel
topping. It’s a perfect breakfast, brunch, or midafternoon treat.
Makes e 9-inch (23-cm) cake, serves 10 to 1 2
F or t he S t r e u s e lT oppin g M a k et he S t r e u s e lT oppin g
1/2 c u p (70 g) a l l-p ur p os e fl o ur C o m b in e t h e flo ur , b r o w n s uga r , cinn a m o n, a n d s a l t in a b o w l . C u t in t h e b u t t er u sin g a
p a s t r yc u t t er o rr u b in w i t hy o ur fin g er s un t i l sm a l lt om e di um c l um ps f o r m. S et a side .
M a k et he C r e am C he e s eF i l lin g
U sin ga ne le c t r ich a n dmix ero ras t a n dmix er ,b e a tt h ecr e a mc h e es e ,s uga r ,a n dflo uro v er
3 ta b l es p o o n s (42 g) un s a l t e db u t t e r , co l d
m e di um s p e e d un t i l cr e a m ya n d sm o o t h. S et a side .
a nd c u b e d
M a k et he E g g le s sC r e am C he e s e Co ff e e Ca k e
F or t he C r e am C he e s eF i l lin g
P r e h e a t t h e o v en t o 350ºF (180ºC). L ig h t l y g r e a s e a 9-in c h (23-cm) s p r in g f o r m p a n a n d
16 o unces (454 g) cr e a mc he es e ,s o  e ne d
lin ei tw i t hp a r c hm en tp a p er .Iu s eas q u a r es p r in g f o r mp a n.
I nal a r g eb o w l , co m b in et h e flo ur ,b a k in gp o w der ,b a k in gs o d a, a n ds a l t. S et a side .
1/4 c u p (35 g) a l l-p ur p os e fl o ur
U sin g a n e le c t r ic h a n d mix er o r a s t a n d mix er , b e a t t h e cr e a m c h e es e , b u t t er , a n d s uga r s
F or t he E g g le s sC r e am C he e s e Co ff e e
o n m e di um-hig h s p e e d un t i l cr e a m y , 5 t o 6 min u t es, s cra p in g do w n t h e sides a n d u p t h e
Ca k e
b o t t o m o f t h e b o w l w i t h a r u b b er s p a t u l a a s n e e de d .  en add t h e y ogur t a n d va ni l l a;
co n t in ue b e a t in gt o co m b in e ,a b o u t 1 min u t e .
T ur n t h e mix er t o lo w a n d add t h e flo ur mixt ur e in t hr e e b a t c h es, a l t er n a t in g w i t h t h e
2t e as p o o n s (8 g) b a k in gp o w d e r
b u t t er mi l k, b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t co m b in e d , 30 t o
S p r e ad h a lf o f t h e b a t t er in t o t h e p r ep a r e d p a n w i t h a s p a t u l a. D o l lo p t h e cr e a m c h e es e
8o unces (225 g) cr e a mc he es e ,s o  e ne d
fi l lin g o v er t h e b a t t er a n d e v en l y s p r e ad i t. D o l lo p t h e r em a inin g b a t t er o v er t h e cr e a m
c h e es el a y er a n du s eas p a t u l at os p r e ad i te v en l ya n d sm o o t ht h et o p .
R o l l t h e s t r eu s e l t o p p in g b et w e en y o ur t h um b a n d f o r efin g er in t o l a r g e p e a-size p ie ces.
S p r e ad t h ep ie ces in a ne v en l a y er o v er t h eb a t t er .
1/3 c u p (80 g) p l a in y ogur t
B a k e f o r 40 t o 50 min u t es, o r un t i l a t o o t h p ic k in s er t e d in t h e cen t er co m es o u t c le a n
a n d t h e s t r eu s e l i s g o lden. A l lo w t o co o l f o r 10 min u t es, a n d t h en r em o v e t h e sides o f t h e
s p r in g f o r mp a na n da l lo wt h ec a k et o co o l co m p let e l yb ef o r eg l azin g .
1/2 c u p (120 m l) b u t t e rmi l k
D e c o r ate
T oD e cor a t e
Dr izzle t h e s uga r g l aze o v er t h e t o p . S er v e .  e c a k e c a n b e s t o r e d a t r o o m t em p era t ur e f o r
1b a t c hS uga r Gl az e (p a g e 169)
u pt o3d a ys o r in t h er ef r ig era t o rf o r5d a ys.
ORIANA’S NOTES:
To add another layer of flavor to your
cake, you can add 1/2 cup chopped
nuts, such as pecans, walnuts, or
almonds, to the streusel.
52
EGGLESS BROWN SUGAR MARBLE BUNDT CAKE
Brown sugar can change the simplest recipe into something decadent. This Eggless Brown Sugar
Marble Bundt Cake is tender and just sweet enough, with a bit of chocolate flavor. Normally I make my
cakes in plain round cake pans, but since this cake is more like a pound cake in density, it does really
well in a Bundt pan. Plus, Bundt pans are normally decorative, so there’s no need to frost it. This cake is
perfect with a glass of milk or a cup of coffee or tea.
Makes e 1 2-cup Bundt cake, serves 10 to 1 2
3c u ps (420 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 350ºF (180ºC). S p ra y a 12-c u p n o n s t ic k B un d t p a n w i t h b a k in g s p ra y
w i t h flo ur .
p ow d e r
1-1/2 c u ps (360 m l) mi l k
1-1/2 ta b l es p o o n s (22.5 m l) a p p l e ci d e r
cr e a m y , 3 t o 4 min u t es. A dd t h e g ra n u l a t e d s uga r a n d b e a t o n hig h s p e e d f o r 4 min u t es,
v inega r
un t i l cr e a m e d a n d sm o o t h, s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h
3/4 c u p (174 g) un s a l t e db u t t e r ,s o  e ne d a r u b b er s p a t u l a a s n e e de d .  en add t h e b r o w n s uga r a n d va ni l l a; co n t in ue b e a t in g un t i l
w e l l co m b in e d ,a b o u t 2 min u t es.
3/4 c u p (150 g) b r o w ns uga r T ur n t h e mix er t o lo w a n d add t h e flo ur mixt ur e in t hr e e b a t c h es, a l t er n a t in g w i t h t h e
mi l k mixt ur e , b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t co m b in e d , 30
t o 45 s e co n d s. D o n o t o v er mix. G i v e b a t t er a fin a l s t ir b y h a n d t o en s ur e e v er yt hin g i s
1/3 c u p (80 m l) ho t wa t e r
w e l l co m b in e d .
1/4 c u p (25 g) na t ur a l un sw e et e ne d co co a
T ra n sf er 2 c u ps o ft h eb a t t er t oab o w l .
p ow d e r
1t e as p o o n (1g) in s ta n t es p r es s op o w d e r I n a sm a l l b o w l , s t ir t og et h er t h e h o t wa t er , co co a p o w der , a n d es p r es s o p o w der , if u sin g .
(o p ti o na l) A dd t hi s mixt ur et ot h er es er v e d2c u ps b a t t er ; mix w e l lt o co m b in e .
A dd a s p o o nf u lo fe ac ho ft h eb a t t er sa l t er n a t e l yt ot h ep r ep a r e dB un d tp a n. U sin gab u t t er
k nif e , sw ir lt h eb a t t er st og et h er w i t h a zigza gm o t io nt w ot im es. I t ’ s im p o r t a n tn o tt oo v er -
sw ir l ,o ry o uw o n ’ tb ea b le t og et t h em a rb le eff e c t in y o ur c a k e .
t h e c a k e co o l in t h e p a n o n a w ir e rac k f o r 20 min u t es, a n d t h en r em o v e f r o m t h e p a n.
A l lo wt h ec a k et o co o l co m p let e l yo naw ir e rac kb ef o r es licin g .
 e c a k e c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 3 d a ys o r f r o zen f o r u p t o a m o n t h;
def r os ta tr o o mt em p era t ur eb ef o r es er v in g .T a k e in t o co n sidera t io nt h a tt h ec a k ew i l l los e
s o m eo fi ts fl uffin es s if r ef r ig era t e do rf r o zen.
ORIANA’S NOTES:
You can also bake this cake in a
decorative 10-cup Bundt pan; place
a baking sheet under the Bundt pan
to catch any drips.
54
EGGLESS OREO CAKE
ThisOreocakesibeyonddelcioi us!Oreoshavebeenoneofmydaughters’favortiecookiesforprobably
foreverSo
. forheral stbirthday,whi
I ppedupmyegglessvanial cake,fodl ednichoppedOreos,anda
delcioi uscakewasborntsIi.fuofl crushedOreosandfrostedwithOreobuttercream—anOreo
ol vers’dream!
F or t he E g g le s sO r e o Ca k e M a ke th e Eggl e ss O re o C a ke
4c u ps (560 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 350ºF (180ºC). L in e t hr e e 7-in c h (18-cm) r o un d c a k e p a n s w i t h
p ow d e r
1c u p (230 g) un s a l t e db u t t e r ,s o  e ne d a n d p a le , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a r u b b er s p a t u l a a s
1/4 c u p (60 g) p l a in r egu l a ry ogur t T ur nt h emix ert olo wa n daddt h eflo urmixt ur eint hr e eb a t c h es,a l t er n a t in gw i t ht h emi l k
s e co n d s. D on o to v er mix. F o ld in t h e cr u s h e d Or e os.
12 t o 14 Or e o co o k i es, cr us he d (a b o u t
120 g) E v en l y di v ide t h eb a t t er a m o n gt h ep r ep a r e dp a n s.
2b a t c hes Or e oB u t t e r cr e a m (p a g e 158)
6t o8M ini Or e o co o k i es
P l acet h efir s tc a k el a y ero nt h ep l a t t er S. p r e ad1c u pb u t t er cr e a me v en l yo v ert h et o p P. l ace
t h es e co n dc a k e l a y ero nt o p ,p r es sin glig h t l y t oad h er e .R ep e a tt o addt h et hir d l a y er . en
s p r e ad a b o u t 1-1/2 c u ps b u t t er cr e a m e v en l y o v er t h e t o p a n d sides o f t h e c a k e . Y o u c a n
R ef r ig era t et h ec a k ef o r 15 min u t es.
A dd t h e c h o co l a t e ga n ac h e dr i p . U s e a s p o o n t o add t h e ga n ac h e a r o un d t h e t o p e dg e o f
t h ec a k ea n dg en t l yp u s hi to v er t h ee dg es oi t fa l l s, cr e a t in g a dr i p .C o n t in ue addin g dr i ps
a r o un dt h eo u t ere dg eun t i ly o u ’ v eg o n ea l lt h ewa ya r o un d . enfi l lint h ecen t er ,p o ur in g
t h e r em a inin g ga n ac h e o n t o t h e t o p o f t h e c a k e a n d u sin g y o ur o ffs et s p a t u l a t o s p r e ad i t
e v en l y .R ef r ig era t et h ec a k ef o r 15 min u t es t os et t h e dr i p .
a s m a n y sw ir l s o r r os et t es o n t h e t o p o f t h e c a k e a s y o u li k e , a n d t h en t o p w i t h M ini
ORIANA’S NOTES:
Or e os. R em o v e t h e p a r c hm en t p a p er a n d s er v e .  e f r os t e d c a k e c a n b e s t o r e d a t r o o m
To take this cake to the next level,
t em p era t ur ef o ru pt o2d a ys o r in t h er ef r ig era t o rf o r5d a ys.
add crushed Oreos between layers.
56
EGGLESS BURNT BASQUE CHEESECAKE
This Eggless Burnt Basque Cheesecake has undoubtedly been my most-requested recipe recently.
When I first heard of Basque cheesecake, I didn’t know what it was, but I thought, if it’s a cheesecake, it
must be good! So I began to research and test, and I couldn’t be happier about the results. My whole
family loves this recipe. Basque cheesecake originated in Spain and is a crustless cheesecake that is
cooked at very high heat. This gives it its rustic appearance, with cracked edges and an almost burnt
surface. It is wonderfully creamy, light, and smooth. You need to try it soon!
Makes e 9-inch (23-cm) chsecake, serves 10 to 1 2
20 o unces (580 g) fu l l-fa t cr e a mc he es e P r e h e a tt h oe v ent o400ºF(200ºC)f o ar let a s 15tt o20min u t es. oe v enm u s bt he o wt h en
y o ub a k et h ec h e es e c a k e .
1/2 c u p (120 g) G r e e ky ogur t
1/2 c u p (100 g) g r a n u l a t e ds uga r L ig h t l y g r e a s e a 9-in c h (23-cm) r o un d s p r in g f o r m p a n.  en lin e w i t h t w o o v er l a p p in g
s h e oets pf a r c hm en pt a p er m, a k in sg ur te h pe a r c hm en cot m aes le t a s in2 t c h cm)

(5aes b o v e
1 14-o unce (397 g) c a n sw e et e ne d
t h e p a n ’ s t o p o n a l l sides. D o n ’ t w o r r y if t h e p a p er do esn ’ t lo o k sm o o t h; t h e c h e es e c a k e ’ s
co nd e n s e d mi l k
o u t er sides s h o u ld lo o kr u s t ic, s ot h a t ’ so ka y! P l ace t h ep a no nar imm e db a k in gs h e et.
1c u p (240 m l) he a v yw hi p p in g cr e a m
U sin g a n e le c t r ic h a n d mix er o r a s t a n d mix er , b e a t t h e cr e a m c h e es e o n lo w s p e e d f o r
t2 min
3o u t es,un t i sm
l o o t ha n df r e oe af n ly um ps.A ddt h ye ogur at n ds uga ar n dco n t in ue
1/4 c u p + 1 ta b l es p o o n (50 g) mi l k
mixin g un t i l in co r p o ra t e d .
p ow d e r
G rad u a l l y add t h e sw e et en e d co n den s e d mi l k a n d b e a t un t i l cr e a m y , 1 t o 2 min u t es. A dd
1/2 t e as p o o n (2 g) b a k in gp o w d e r
t h e h e a v y cr e a m, va ni l l a, mi l k p o w der , b a k in g p o w der , a n d s a l t; b e a t o n m e di um-hig h
1/8 t e as p o o n (0.5 g) s a l t
s p e e df o r 2 min u t es.
1/2 c u p + 1 ta b l es p o o n (80 g) a l l-p ur p os e
T ur n o ff t h e mix er a n d si t h e flo ur e v en l y o v er t h e cr e a m c h e es e mixt ur e . B e a t o n lo w
fl ou r
s p e e und t i in l co r p o ra t e d a, b o u s20t e co n d S s. cra p doe w tn h sides

oe t f h be o w al n cod n t in ue
t ob e a t un t i lt h eb a t t er i sv er y sm o o t h, h o m og en o u s, a n d si l k y ,a b o u t 15 s e co n d s.
P o ur t h e b a t t er in t o t h e p r ep a r e d p a n a n d t a p g en t l y o n t h e co un t er t o r em o v e a n y a ir
b u b b les.
B a k e f o r 45 t o 55 min u t es, o r un t i l de ep l y g o lden b r o w n o n t o p a n d s t i l l v er y jig g l y in
t h e cen t er .
L et co o l f o r 20 min u t es.  e cen t er o f t h e c h e es e c a k e w i l l fa l l dra s t ic a l l y , a n d t h a t i s w h a t
y o u wa n t.  en r em o v e t h e p a n ’ s sides. L et co o l co m p let e l y b ef o r e c a r ef u l l y p e e lin g a wa y
t h ep a r c hm en tf r o mt h e sides o ft h ec h e es e c a k ea n dt ra n sf er r in gi tt oas er v in gp l a t e .S lice
in t ow e dg es a n ds er v ea tr o o mt em p era t ur e .
ORIANA’S NOTES:
This cheesecake can be made 1 to
2 days ahead. Store well covered in
the refrigerator. Before serving, be
sure to let the cheesecake sit at room
temperature to remove the chill.
58
CUPCAKES
EGGLESS ULTIMATE CHOCOLATE CUPCAKES
There should be a permanent spot in your recipe box for these Eggless Ultimate Chocolate Cupcakes!
These cupcakes are super chocolatey, moist, rich, and delicious. I’ve topped them with swirls of
American Chocolate Buttercream here, but you can dress them with whatever your heart desires.
Makes 1 2 cupcakes
M a k et he E g g le s sU lt im a t eC ho co l a t eC up ca k e s
F or t he E g g le s sU lt im a t eC ho co l a t e
C up ca k e s
P r e h e a tt h eo v en t o 350ºF (180ºC). L in e a 12-c u pc u p c a k ep a nw i t hc u p c a k e lin er s.
m e l te d
1/4 c u p (60 m l) v eg eta b l eo i l
1/4 c u p (60 g) s o ur cr e a m
Fi l lt h ec u p c a k e lin er sa b o u tt w o-t hir d sf u l l .
1 ta b l es p o o n (15 m l) ho t wa t e r (o p ti o na l)
C o o l in t h e p a n o n a w ir e rac k f o r 5 min u t es, a n d t h en r em o v e t h e c u p c a k es f r o mt h e p a n.
1t e as p o o n (1 g) in s ta n t es p r es s op o w d e r
P l ace t h e c u p c a k es b ac k o n t h e rac k, a n d co o l t o r o o m t em p era t ur e , a b o u t 1 h o ur , b ef o r e
(o p ti o na l)
f r os t in g .U nf r os t e dc u p c a k es c a nb es t o r e da tr o o mt em p era t ur ef o ru pt o3d a ys o rf r o zen
f o r u p t o 1 m o n t h; def r os t a t r o o m t em p era t ur e b ef o r e de co ra t in g a n d s er v in g . T a k e in t o
1/4 c u p + 2 ta b l es p o o n s (45 g)
co n sidera t io nt h a tt h ec u p c a k es w i l l los es o m eo ft h eir fl uffin es s if r ef r ig era t e do rf r o zen.
un sw e et e ne d na t ur a l co co ap o w d e r
D e cor a t e
1/4 t e as p o o n (1.5 g) b a k in gs o d a
S p r e ad o r p i p e t h e b u t t er cr e a m e v en l y o n t h e c u p c a k es. S p r in k le w i t h mini c h o co l a t e
cr i s p e a r l s a n d s er v e .  e f r os t e d c u p c a k es c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o
1d a y ,o r in t h er ef r ig era t o rf o ru pt o3d a ys.
T oD e cor a t e
1b a t c hA me ri c a nC ho co l a t eB u t t e r cr e a m
(p a g e 145)
M ini c ho co l a t e cris p e a rls t o tas t e
for my Eggless Vanilla
Cupcake Recipe
CUPCAKES THE SIMPLY EGGLESS COOKBOOK
62
EGGLESS WHITE CHOCOLATE RASPBERRY CUPCAKES
These Eggless White Chocolate Raspberry Cupcakes are to die for! Not too sweet, not too rich—just
simple perfection, through and through. Light and fluffy with a soft, tender crumb, they are filled with
raspberry sauce and then dressed in a rich white chocolate buttercream. These are bound to be your
new favorites.
Makes 1 2 cupcakes
F or t he R a s pb e r r yS a uce
M a k et he R a s pb e r r yS a uce
2t e as p o o n s (10 m l) wa t e r , div i d e d
M ix 1 t e a s p o o n wa t er w i t ht h e co r n s t a r c h in a sm a l lb o w l .S et a side .
1t e as p o o n (4 g) co rn s ta r c h
C o m b in e t h e ra s p b er r ies, s uga r , a n d r em a inin g t e a s p o o n o f wa t er in a sm a l l s a ucep a n
1-1/2 c u ps (200 g) f r es ho rf r o z e n
o v er m e di um h e a t. S t ir t h e mixt ur e , b r e a k in g u p s o m e o f t h e ra s p b er r ies a s y o u s t ir . On ce
r as p b e rri es
simm er in g , add t h e co r n s t a r c h mixt ur e .C o n t in ue t os t ir a n d simm er f o r3t o 4 min u t es.
R em o v et h ep a nf r o mt h eh e a ta n dp r es st h e ra s p b er r ys a uce t hr o ug h a fin e-m es hs t ra in er
t or em o v et h es e e d s.A l lo wt h era s p b er r ys a ucet oco o lco m p let e l yb ef o r eu sin g .C o v era n d
F or t he E g g le s sW hit eC ho co l a t e
s t o r ef o ru pt o1w e e k in t h er ef r ig era t o r .
C up ca k e s
M a k et he E g g le s sW hit eC ho co l a t eC up ca k e s
3/4 c u p (180 m l) mi l k
1/2 c u p (85 g) w hi t ec ho co l a t ec hi ps o r
c h un ks
C o m b in e t h e mi l k a n d w hi t e c h o co l a t e in a micr o wa v e-s a f e mixin g b o w l o r liq uid
m e a s ur in g c u p . H e a t in t h e micr o wa v e in 30-s e co n d b ur s ts, s t ir r in g b et w e en e ac h b ur s t,
2-1/2 t e as p o o n s (10 g) b a k in gp o w d e r
un t i l sm o o t ha n dm e l t e d .S et a side t o co o l .
un t i lp a le a n d cr e a m y ,3t o 4 min u t es. A dd t h es uga ra n db e a to n hig hs p e e df o r 2 min u t es

un t i l cr e a m e d a n d p a le , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a
r u b b er s p a t u l aa sn e e de d . en add t h es o ur cr e a m, v in ega r ,a n d va ni l l a; co n t in ue b e a t in g
2 ta b l es p o o n s (30 g) s o ur cr e a m
t o co m b in e ,a b o u t 1 min u t e .
1t e as p o o n (5 m l) a p p l e ci d e rv inega r
T ur n t h e mix er t o lo w a n d add t h e flo ur mixt ur e in t hr e e b a t c h es, a l t er n a t in g w i t h t h e
co o le d mi l k-c h o co l a t e mixt ur e , b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l
j u s t co m b in e d , 30 t o 45 s e co n d s. D on o to v er mix.
1b a t c hA me ri c a nW hi t eC ho co l a t e
B u t t e r cr e a m (p a g e 147)
B a k e f o r18 t o22 min u t es, o run t i la t o o t h p ic k in s er t e din t h ecen t erco m eso u tc le a n.C o o l
int h ep a no naw ir erac kf o r5min u t es,a n dt h enr em o v et h ec u p c a k esf r o mt h ep a n.P l ace

F r es hr as p b e rri es (o p ti o na l)
b ac k o n t h e rac k, a n d co o l t o r o o m t em p era t ur e a b o u t 1 h o ur , b ef o r e f r os t in g . U nf r os t e d
c u p c a k es c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 3 d a ys o r f r o zen f o r u p t o 1 m o n t h;
def r os t a t r o o m t em p era t ur e b ef o r e f r os t in g a n d s er v in g . T a k e in t o co n sidera t io n t h a t t h e
c u p c a k es w i l l los es o m eo ft h eir fl uffin es s if r ef r ig era t e do rf r o zen.
U s eak nif e (o rac u p c a k e co r er) t oc a r v eah o l lo w in t h e cen t er o fe ac hc u p c a k e .
Fi l l t h e cen t er o fe ac h c u p c a k ew i t h ra s p b er r ys a uce , a n dt h en p l ace t h ec a r v e dp ie ce b ac k
o n t o .p
S p r e ad o rp i p et h ef r os t in ge v en l yo nt h ec u p c a k es.
T o p t h e c u p c a k es w i t h s o m e f r es h ra s p b er r ies, if desir e d , a n d s er v e .  e f r os t e d c u p c a k es
c a nb es t o r e da tr o o mt em p era t ur ef o ru pt o1d a y ,o r in t h er ef r ig era t o rf o ru pt o3d a ys.
64
EGGLESS LEMON CUPCAKES
Lemon is one of my absolute favorite cupcake flavors. These Eggless Lemon Cupcakes are moist,
sweet, buttery, and loaded with fresh lemon flavor! Plus, they’re amazingly easy to make. Anytime I’ve
brought these scrumptious cupcakes to a potluck or party, they’ve vanished within minutes, so you
may want to bake a double batch.
Makes 1 2 cupcakes
F or t he E g g le s sL e mon C up ca k e s M a k et he E g g le s sL e mon C up ca k e s
2c u ps (280 g) a l l-p ur p os e fl o ur P r e h e a tt h eo v en t o 350ºF (180ºC). L in e a 12-c u pc u p c a k ep a nw i t hc u p c a k e lin er s.
I n a mixin gb o w lo r liq uid m e a s ur in gc u p , co m b in et h e mi l ka n d lem o nj uice .
3/4 c u p (180 m l) mi l k
1/4 c u p (60 m l) f r es hl e mo nj ui ce
1/2 c u p (115 g) un s a l t e db u t t e r ,s o  e ne d n e e de d . en
add
t h vae ni l l aa n lem
d o zes
n cot; n t in ue
b e a t in tg coo m b in e a, b o u min
1t u t e .
1t e as p o o n (5 m l) p ur e va ni l l ae xtr ac t mixt ur e , b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t co m b in e d , 30 t o 45
1 ta b l es p o o n (8 g) l e mo nz es t
1b a t c hL e mo nB u t t e r cr e a m (p a g e 156)
b ac k o n t h e rac k, a n d co o l t o r o o m t em p era t ur e , a b o u t 1 h o ur , b ef o r e f r os t in g . U nf r os t e d
Y e l l o ws a ndin gs uga r (o p ti o na l)
c u p c a k es c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 3 d a ys o r f r o zen f o r u p t o 1 m o n t h;
L e mo np e e lc urls (o p ti o na l)
def r os t a t r o o m t em p era t ur e b ef o r e f r os t in g a n d s er v in g . T a k e in t o co n sidera t io n t h a t t h e
c u p c a k es w i l l los es o m eo ft h eir fl uffin es s if r ef r ig era t e do rf r o zen.
D e c o r ate
S p r e ado rp i p et h elem o nb u t t er cr e a me v en l yo nt h eco o le dc u p c a k es.S p r in k lew i t hy e l lo w
s a n din sg uga ar n td o wp i t lem

ah o pn e e cl ur l desir
if, e d . fe r os t e cd u p c a k ces a bn se t o r e d
a tr o o mt em p era t ur ef o ru pt o1d a y ,o r in t h er ef r ig era t o rf o ru pt o3d a ys.
my Eggless Lemon Cake
Recipe
66
EGGLESS CANNOLI CUPCAKES
This recipe takes all those delicious cannoli flavors and turns them into a cupcake that you can easily
make at home. These Cannoli Cupcakes have all the flavors of the traditional dessert. They’re light and
just a bit sweet, with a slight touch of cinnamon. The cannoli frosting is so good you’ll want to eat it
right out of the mixer bowl.
Makes 1 2 cupcakes
F or t he E g g le s s Canno li C up ca k e s M a k et he E g g le s s Canno li C up ca k e s
S i t h e flo ur ,b a k in gp o w der ,b a k in gs o d a, cinn a m o n, a n ds a l tt og et h er in t oal a r g eb o w l .
I n a mixin gb o w lo r liq uid m e a s ur in gc u p , co m b in et h e mi l ka n dv in ega r .
1c u p (240 m l) mi l k
1 ta b l es p o o n (15 m l) a p p l e ci d e rv inega r n e e de d . en add t h ey ogur ta n d va ni l l a; co n t in ue b e a t in gt o co m b in e ,a b o u t 1 min u t e .
1c u p (200 g) g r a n u l a t e ds uga r mixt ur e , b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t co m b in e d , 30 t o 45
2 ta b l es p o o n s (30 g) p l a in r egu l a ry ogur t
2t e as p o o n s (10 g) p ur e va ni l l ae xtr ac t Fi l lt h ec u p c a k e lin er sa b o u tt w o-t hir d sf u l l .
T oD e cor a t e
t h ce u p c a k bes ac ok tn h race ak, n cod o tl ro o o tm em p era t ur e a, b o u h1 t o ur b, ef o r fe r os t in g .
1b a t c hC a nno li F r os tin g (p a g e 166)
U nf r os t e dc u p c a k es c a nb es t o r e da tr o o mt em p era t ur ef o ru pt o3d a ys o rf r o zen f o ru pt o
M ini c ho co l a t ec hi ps (o p ti o na l)
1m o n t h;def r os ta tr o o mt em p era t ur eb ef o r ef r os t in ga n ds er v in g .T a k ein t oco n sidera t io n
C ho p p e dp is tac hi os (o p ti o na l)
t h a tt h ec u p c a k es w i l l los es o m eo ft h eir fl uffin es s if r ef r ig era t e do rf r o zen.
Fi l lt h e cen t er o fe ac hc u p c a k ew i t hc a nn o li f r os t in g ,a n dt h en p l ace t h ec a r v e dp ie ce b ac k
o n t o .p
S p r e ado rp i p em o r ec a nn o lif r os t in ge v en l yo nt h ec u p c a k es,s p r in k lew i t hminic h o co l a t e
c hi ps a n d p i s t ac hios, if desir e d , a n d s er v e .  e f r os t e d c u p c a k es c a n b e s t o r e d a t r o o m
t em p era t ur ef o ru pt o1d a y ,o r in t h er ef r ig era t o rf o ru pt o3d a ys.
68
EGGLESS CHOCOLATE CREAM CUPCAKES
Here is my homemade take on the Hostess cupcake! My daughter always wanted to try one of these,
so I came out with this eggless version. They might not be exactly like the originals, but they do the
trick. They take a little time to make but are well worth it. A creamy filling is piped into chocolate
cupcakes with a pastry bag, and then the cupcakes are glazed with chocolate and decorated
with more cream.
Makes 1 2 cupcakes
F or t he E g g le s sC ho co l a t eC r e am M a k et he E g g le s sC ho co l a t eC r e am C up ca k e s
C up ca k e s
C o m b in e t h e s uga r , b u t t er mi l k, m e l t e d b u t t er , o i l , s o ur cr e a m, a n d va ni l l a ext rac t in t o a
l a r g eb o w la n dw hi s kt og et h er .
m e l te d
1/4 c u p (60 m l) v eg eta b l eo i l
C o o l in t h e p a n o n w ir e rac ks f o r 5 min u t es, a n d t h en r em o v e t h e c u p c a k es f r o m t h e p a n.
P l ace t h e c u p c a k es b ac k o n t h e rac k, a n d co o l t o r o o m t em p era t ur e , a b o u t 1 h o ur , b ef o r e
(o p ti o na l)
f o r u p t o 1 m o n t h; def r os t a t r o o m t em p era t ur e b ef o r e de co ra t in g a n d s er v in g . T a k e in t o
M a k eC r e am F i l lin g
S p r in k le t h e g e l a t in o v er t h e wa t er in a b o w l a n d let si t un t i l t h e g e l a t in s o  en s, a b o u t 5
min u t es. micr

en o wa v f e o s 30 r e co n d t s di o s s o l v t e h ge e l a t Win. hi s t in k h be u t t er va , ni l l a,
a n d s a l t un t i l co m b in e d . L et t h e mixt ur e co o l un t i l b a r e l y wa r m, a b o u t 5 min u t es. W hi s k
F or t he C r e am F i l lin g in t h em a r s hm a l lo w cr èm e un t i l sm o o t h. R ef r ig era t et h e fi l lin gf o ra t le a s t 30 min u t es a n d
u pt o2d a ys.
1t e as p o o n (3 g) unfl a v o r e dg e l a tin
p ow d e r
M a k et he C ho co l a t eG l az e
C o m b in e t h e c h o co l a t e a n d b u t t er in a micr o wa v e-s a f e b o w l a n d micr o wa v e a t 50 p er cen t
p o w er in 30-s e co n d b ur s ts, s t ir r in g a  er e ac h b ur s t, un t i l t h e c hi ps h a v e m e l t e d a n d t h e
s o e n e d
mixt ur ei s sm o o t h. L et t h eg l aze co o l co m p let e l y ,a b o u t 10 min u t es.
1-1/4 c u ps (280 g) E g g l es sM a rs hma l l o w
C r è me (p a g e 169)
M e a s ur e 1/4 c u p o f t h e fi l lin g a n d s et a side t o de co ra t e t h e c u p c a k es. U s e t h e r em a inin g
fi l lin g t o fi l l t h e cen t er o f e ac h c u p c a k e , u sin g a b o u t a t a b les p o o n p er c u p c a k e . P l ace t h e
F or t he C ho co l a t eG l az e
c a r v e dp ie ces b ac ko nt o p ,p r es sin gt o ad h er e .
1/2 c u p (100 g) c ho co l a t ec hi ps o rc h un ks
F r os t e ac h c u p c a k e w i t h 2 t e a s p o o n s o f t h e c h o co l a t e g l aze . T ra n sf er t h e r es er v e d cr èm e
3 ta b l es p o o n s (42 g) un s a l t e db u t t e r
fi l lin gt oap a s t r yb a g ,p i p ec ur lic ues acr os st h et o ps o ft h eg l aze dc u p c a k es, a n ds er v e . e
f r os t e d c u p c a k es c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 2 d a ys, o r in t h e r ef r ig era t o r
f o ru pt o5d a ys.
70
EGGLESS SPRINKLE SURPRISE CUPCAKES
Colorful sprinkles inside the cupcakes will make your next party a big hit! My kids go nuts for anything
with sprinkles on it, so Eggless Sprinkle Surprise Cupcakes are always a favorite. The surprise is a
rainbow of colorful sprinkles that are hidden in the center of each cupcake. These cupcakes will bring a
smile to all of your faces.
Makes 1 2 cupcakes
F or t he E g g le s sS pr ink le S ur pr i s e M a k et he E g g le s sS pr ink le S ur pr i s eC up ca k e s
C up ca k e s
1c u p (240 m l) mi l k
1 ta b l es p o o n (15 m l) a p p l e ci d e rv inega r
n e e de d . add
en
t h se o crur e a am n vad ni l l coa; n t in bue e a t in tg coo m b in e a, b o u min
1t u t e .
2 ta b l es p o o n s (30 g) s o ur cr e a m s e co n d s. D on o to v er mix.
1/2 c u p (95 g) o fy o ur fa v o ri t es p rin k l es,
f o r fi l lin g
U nf r os t e dc u p c a k es c a nb es t o r e da tr o o mt em p era t ur ef o ru pt o3d a ys.
1s ma l lb a t c hE g g l es sV a ni l l aS w is s
M e rin gu eB u t t e r cr e a m (p a g e 152) A s s e mb le and D e cor a t e
G e lf o o d co l o rin g
Fi l l t h e cen t er o f e ac h c u p c a k e w i t h 1 t e a s p o o n s p r in k les, a n d t h en p l ace t h e c a r v e d p ie ce
b ac ko nt o p .
A dd en o ug h g e l f o o d co lo r in g t o t h e b u t t er cr e a m t o r e ac h y o ur desir e d co lo r(s), a n d t h en
s p r e ado pr i p te h be u t t er cr e a me v en l oy nt h ce u p c a k esa n ds er v e 
. fe r os t e dc u p c a k esc a n
b es t o r e da tr o o mt em p era t ur ef o ru pt o1d a y ,o r in t h er ef r ig era t o rf o ru pt o3d a ys.
ORIANA’S NOTES:
To decorate these cupcakes, I
colored the buttercream with two
colors. Then I placed the buttercream
in two separate piping bags and
inserted both bags into a large
(16-inch / 40-cm) disposable piping
bag fitted with a decorative tip.
If you want to make the same
decoration, make sure the two
bags are aligned by squeezing and
twisting the large bag. Then squeeze
out a test pipe to ensure the colors
are coming out evenly.
72
EGGLESS CARROT CUPCAKES
This recipe is a crowd-pleaser, made completely from scratch with real grated carrots. These
cupcakes are soft, fluffy, and moist and are topped with an easy Maple Cinnamon Buttercream and
chopped walnuts. They’re perfect for Easter or anytime of year—now we can have our cake and eat
our vegetables, too!
Makes 1 2 cupcakes
F or t he E g g le s s Car r o tC up ca k e s M a k et he E g g le s s Car r o tC up ca k e s
1-1/2 c u ps (210 g) a l l-p ur p os e fl o ur P r e h e a tt h eo v en t o 350ºF (180ºC). L in e a 12-c u pc u p c a k ep a nw i t hc u p c a k e lin er s.
S i t h e flo ur , b a k in g p o w der , b a k in g s o d a, cinn a m o n, n u t m eg , a n d s a l t t og et h er in t o a
1/4 t e as p o o n (1.5 g) b a k in gs o d a l a rge b o w l .
1/4 t e as p o o n (0.59 g) g r o und n u tmeg cr e a m y t3, min

4o u t es.A ddt h se uga r as n bd e a ot hig
n sh p e e fd o min
2r u t es,un t i crl e a m e d
n e e de d .  en add t h e y ogur t, a p p les a uce , mi l k, a n d va ni l l a; co n t in ue b e a t in g t o co m b in e ,
T ur tn h mix
e ter loo aw n add
td h floe mixt
ur ur be; e a unt t i jl u s cot m b in e d t30, o s45 e co n d s.
D on o to v er mix. F o ld in t h es hr e dde dc a r r o ts.
1/4 c u p (60 g) un sw e et e ne da p p l es a u ce
2 ta b l es p o o n s (30 m l) mi l k
1c u ps hr e d d e d (90 g) c a rr o ts
T oD e cor a t e
1b a t c hM a p l eC inna mo nB u t t e r cr e a m
D e cor a t e
(p a g e 158)
S p r e ad
o pr i p te h be u t t er cr e a em v en l oy tn h ce u p c a k es.
S p r in k wle i t ch h o p p e wad ln u ats n d
1/2 c u p (60 g) c ho p p e d wa ln u ts
s er v e .  e f r os t e d c u p c a k es c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 1 d a y , o r in t h e
my Eggless Carrot Bundt
Cake Recipe
ORIANA’S NOTES:
These cupcakes are also wonderful
frosted with Cream Cheese Frosting
(page 161).
74
EGGLESS STRAWBERRY CUPCAKES
These Eggless Strawberry Cupcakes are soft, light, and packed with real strawberry flavor! They’re
made from scratch with no artificial strawberry flavor, just pure strawberries. The secret is adding
reduced fresh strawberry puree to the batter. This puree will add lots of strawberry flavor to your
cupcakes without adding extra moisture, and it also contributes a lovely pink color. My family adores
these cupcakes—they’re strawberry heaven!
Makes 1 2 cupcakes
F or t he E g g le s sS t r a w b e r r yC up ca k e s M a k et he E g g le s sS t r a w b e r r yC up ca k e s
1c u p (240 m l) mi l k
1/2 c u p (115 g) un s a l t e db u t t e r ,s o  e ne d n e e de d .  en add t h e s t ra w b er r y p ur e e a n d va ni l l a; co n t in ue b e a t in g t o co m b in e , a b o u t
1 min u t e .
2 ta b l es p o o n s (30 g) s tr a w b e rr yp ur e e T ur nt h emix ert olo wa n daddt h eflo urmixt ur eint hr e eb a t c h es,a l t er n a t in gw i t ht h emi l k
(s e eS tr a w b e rr yF r os tin gr e ci p eo np a g e mixt ur e , b eg innin g a n d en din g w i t h t h e flo ur mixt ur e . B e a t un t i l j u s t co m b in e d , 30 t o 45
163 f o r ho wt o ma k es tr a w b e rr yp ur e e) s e co n d s. D on o to v er mix.
T oD e cor a t e
1b a t c hS tr a w b e rr yF r os tin g (p a g e 163)
6f r es hs tr a w b e rri es, ha lv e d (o p ti o na l)
D e c o r ate
S p r e ad o r p i p e t h e f r os t in g e v en l y o n t h e c u p c a k es. T o p e ac h c u p c a k e w i t h a s t ra w b er r y
h a lf , if desir e d , a n d s er v e .  e f r os t e d c u p c a k es c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p
t o1d a y ,o r in t h er ef r ig era t o rf o ru pt o3d a ys.
to learn how to make
strawberry puree
76
EGGLESS BANANA CUPCAKES
Banana is a flavor that people seem to either love or hate. If you are on the love side, as we are, this
recipe is for you. I top these moist and dense, yet still soft, banana cupcakes with decadent Brown
Sugar Buttercream and then sprinkle them with cinnamon sugar. You’ll be buying extra bananas to
make sure you have enough to make these dream banana cupcakes!
Makes 1 2 cupcakes
F or t he E g g le s s Ban an aC up ca k e s M a k et he E g g le s s Ban an aC up ca k e s
1-1/2 c u ps (210 g) a l l-p ur p os e fl o ur P r e h e a tt h eo v en t o 350ºF (180ºC). L in e a 12-c u pc u p c a k ep a nw i t hc u p c a k e lin er s.
S i t h e flo ur ,b a k in gp o w der ,b a k in gs o d a, cinn a m o n, a n ds a l tt og et h er in t oal a r g eb o w l .
1/2 c u p (120 m l) mi l k
cr e a m y t3, min
4o u t es.A ddt h se uga r as n bd e a ot hig
n sh p e e fd o min
2r u t es,un t i crl e a m e d
1-1/2 t e as p o o n s (7.5 m l) a p p l e ci d e r a n d p a le , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a r u b b er s p a t u l a a s
v inega r n e e de d .  en add t h e m a s h e d b a n a n a, y ogur t, a n d va ni l l a; co n t in ue b e a t in g t o co m b in e ,
1/2 c u p (100 g) g r a n u l a t e ds uga r T ur nt h emix ert olo wa n daddt h eflo urmixt ur eint hr e eb a t c h es,a l t er n a t in gw i t ht h emi l k
1l a r g e (120 g) ri p eb a na na, mas he d
1t e as p o o n (5 m l) p ur e va ni l l ae xtr ac t B a k e f o r18 t o22 min u t es, o run t i la t o o t h p ic k in s er t e din t h ecen t erco m eso u tc le a n.C o o l
T oD e cor a t e
1b a t c hB r o w nS uga rB u t t e r cr e a m
(p a g e 157)
C inna mo ns uga r (s e e no t e)
D e cor a t e
S p r e ado rp i p et h eb u t t er cr e a me v en l yo nt h ec u p c a k es.S p r in k lew i t hcinn a m o ns uga ra n d
s er v e .  e f r os t e d c u p c a k es c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 1 d a y , o r in t h e
ORIANA’S NOTES:
To make cinnamon sugar, simply
mix 2 tablespoons granulated sugar
with 1 teaspoon ground cinnamon, or
a little more or less to taste.
78
EGGLESS MINI VANILLA BEAN CUPCAKES
These Eggless Mini Vanilla Bean Cupcakes make the perfect little bite-sized treats for children’s parties,
weddings, or birthday celebrations. They are easy to hold and lower in sugar and fat. They are totally
customizable; you can use any frosting you want, add sprinkles, fill them with jam—the possibilities are
endless. Sometimes smaller is better, so let’s make some mini cupcakes!
Makes 48 mini cupcakes
F or t he E g g le s sM ini V ani l l aB e an M a k et he E g g le s sM ini V ani l l aB e an C up ca k e s
C up ca k e s
P r e h e a t t h e o v ne t o Fº053 .C)º081( L ni e t w o c-42 u p inmi c u p c a k e p a n s w i t h inmi c u p c a k e
2c u ps (280 g) a l l-p ur p os e fl o ur ni l re .s
1c u p (240 m l) mi l k
a n d p a le , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a r u b b er s p a t u l a
1/2 c u p (115 g) un s a l t e db u t t e r ,s o  e ne d a s n e e de d . S p li t t h e va ni l l a b e a n s a n d s cra p e t h e s e e d s in t o t h e cr e a m e d mixt ur e; di s c a r d
t h e b e a n s.  en add t h e y ogur t a n d va ni l l a ext rac t; co n t in ue b e a t in g t o co m b in e , a b o u t
1 min u t e .
2 va ni l l ab e a n s
2 ta b l es p o o n s (30 g) p l a in y ogur t
T oD e cor a t e
1s ma l lb a t c hE g g l es sV a ni l l aS w is s
in t h e p a n s o n w ir e rac ks f o r 5 min u t es, a n d t h en r em o v e t h e c u p c a k es f r o m t h e p a n s.
P l ace t h e c u p c a k es b ac k o n t h e rac ks, a n d co o l t o r o o m t em p era t ur e , a b o u t 1 h o ur , b ef o r e
f o r u p t o 1 m o n t h; def r os t a t r o o m t em p era t ur e b ef o r e f r os t in g a n d s er v in g . T a k e in t o
D e c o r ate
S p r e ad o r p i p e t h e va ni l l a b u t t er cr e a m e v en l y o n t h e c u p c a k es a n d s er v e .  e f r os t e d
c u p c a k es c a n b e s t o r e d a t r o o m t em p era t ur e f o r u p t o 1 d a y , o r in t h e r ef r ig era t o r f o r u p
t o3d a ys.
80
BREAD & MUFFINS
EGGLESS CARAMEL-GLAZED APPLE BREAD
Here’s a lovely Eggless Caramel-Glazed Apple Bread that will give you all the fall feels. It’s chock-full of
tart apples with a generous caramel glaze. This apple bread has the best flavor and an almost pound
cake–like texture. You won’t be able to stop eating it. It’s effortless to make, makes your kitchen smell
amazing, and stores well, as it keeps moist for days. Be sure to wait until the bread is completely cool
before slicing.
Makes e 8-1/2 x 4-1/2 inch (23.5 x 1 2.7 cm) loaf
2c u ps (280 g) a l l-p ur p os e fl o ur A d j u s t t h e o v en rac k t o t h e lo w er -midd le p osi t io n. P r e h e a t t h e o v en t o 325ºF (165ºC).
G r e a s e a n 8-1/2 x 4-1/2 in c h (23.5 x 12.7 cm) lo a f p a n w i t h n o n s t ic k b a k in g s p ra y
w i t h flo ur .
I n a m e di um b o w l , w hi s k t h e flo ur , b a k in g p o w der , b a k in g s o d a, a p p le p ie s p ice , a n d s a l t
2t e as p o o n s (4 g) a p p l ep i es p i ce
t og et h er .S et a side .
I man e di um
mixin bg o w l co, m b in te h me e l t e bd u t t aer n bd r o w sn uga r mix
;un t i tl h se uga r
i s di s s o l v e d . A dd t h e m a p le sy r u p , a p p les a uce , b u t t er mi l k, a n d va ni l l a; mix un t i l co m b in e d .
F o ld t h ec h o p p e da p p les in t ot h eb a t t er t h o r o ug h l y .
1/2 c u p (120 m l) ma p l e sy r u p
1/4 c u p (60 g) a p p l es a u ce P o ur t h e mixt ur e in t ot h ep r ep a r e d lo a fp a n.
C o o l in t h ep a no naw ir e rac kf o r 15 min u t es, a n dt h en r em o v et h e lo a ff r o mt h ep a na n d
2c u ps (240 g) c ho p p e d ,p e e l e da p p l es
s et o nt h ew ir e rac kt o co o l co m p let e l y .
(a b o u t 2 me di um-s iz ea p p l es)
On ce co o le d , dr izzle w i t h t h e s a l t e dc a ra m e l .S er v e wa r m o r a t r o o m t em p era t ur e .S t o r e in
1/2 c u p (120 m l) S a l t e dC a r a me l
a n a ir t ig h t co n t a in er f o r u p t o 4 d a ys a t r o o m t em p era t ur e o r in t h e r ef r ig era t o r f o r u p t o
(p a g e 166)
aw e e k.
my Eggless Apple Cake
Recipe
ORIANA’S TIPS:
The apples can be shredded
instead of chopped, if desired.
If you don’t have apple pie spice,
you can substitute 1 teaspoon
ground cinnamon, 1/2 teaspoon
ground nutmeg, 1/4 teaspoon
ground allspice, and 1/4 teaspoon
ground ginger.
BREAD & MUFFINS THE SIMPLY EGGLESS COOKBOOK
84
EGGLESS CARROT BANANA MUFFINS
My kid only eats carrots if they are hidden inside a cupcake, cake, or muffin. I know, it’s sad, but it’s my
reality. As a result, you’ll find me hiding vegetables in my baked goods very often. These Eggless Carrot
Banana Muffins are always a hit and disappear in a flash! They’re soft, fluffy, and oh-so-perfectly moist
with lots of texture, yet they’re still light. They’ll be your family’s next favorite.
Makes 8 muffins
1-1/2 c u ps (210 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 425ºF (220ºC). S p ra y 8 c a v i t ies o f t h e m uffin p a n w i t h n o n s t ic k s p ra y
o r lin ew i t hc u p c a k e lin er s.
1/2 t e as p o o n (3 g) b a k gs o d a W hi s k t h e flo ur , b a k in g p o w der , b a k in g s o d a, cinn a m o n, n u t m eg , a n d s a l t t og et h er in a
l a r g eb o w l un t i l co m b in e d .
1/2 t e as p o o n (1 g) g r o und cinna mo n
1/4 t e as p o o n (0.5 g) g r o und n u tmeg I n a mixin g b o w l o r liq uid m e a s ur in g c u p , co m b in e t h e mi l k a n d v in ega r . L et t h e mixt ur e
1/2 c u p (240 m l) mi l k U sin ga ne le c t r ich a n dmix ero ras t a n dmix er b, e a t h eb u t t ero nm e di um-hig hs p e e dun t i l
cr e a m ya n dp a le 3,t o4min u t es.A ddt h es uga r sa n db e a ot nhig hs p e e df o r2min u t esun t i l
2t e as p o o n s (10 m l) a p p l e ci d e rv inega r
cr e a m e d , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a r u b b er s p a t u l a a s
n e e de d .  en add t h e m a s h e d b a n a n a, y ogur t, a n d va ni l l a; co n t in ue b e a t in g t o co m b in e ,
3/4 c u p (120 g) ri p e mas he db a na na
s e co n d s. D on o to v er mix. F o ld in t h eg ra t e dc a r r o t.
1/4 c u p (60 g) p l a in y ogur t
S p o o n t h e b a t t er e v en l y in t o eig h t m uffin c u ps o r lin er s, fi l lin g e ac h o n e a l l t h e wa y t o t h e
t o p .T o pw i t ht h er o l le do a ts.
1c u p (85 g) f r es h ly g r a t e dc a rr o t
1/4 c u p (28 g) o l d-fas hi o ne dr o l l e do a ts
B a k e f o r 5 min u t es, a n d t h en r e d uce t h e o v en t em p era t ur e t o 375ºF (190ºC). C o n t in ue
b a k in gun t i lg o ldenb r o w na n dat o o t h p ic kin s er t e dint h ecen t er co m eso u tc le a n,a n o t h er
15 t o 20 min u t es.
A l lo wt h em uffin st o co o lf o r 5 min u t es in t h em uffin p a n, a n dt h en t ra n sf er t oaw ir e rac k
t o co n t in ue co o lin g . S t o r e a t r o o m t em p era t ur e f o r u p t o 3 d a ys o r in t h e r ef r ig era t o r f o r
u pt o1w e e k.
86
EGGLESS LEMON POPPY SEED LOAF
This Eggless Lemon Poppy Seed Loaf is rich, buttery, and perfectly moist and tender. It’s packed with
delicious lemony flavors with a delicate hint of aromatic lavender, and drizzled with just the right
lemon-sugar glaze. Easy to bake, it makes for a great breakfast, teatime snack, or dessert, with or
without the glaze.
Makes e 8-1/2 x 4-1/2 inch (235 x 1 27 cm) loaf
F or t he E g g le s sL e mon P opp y
M a k et he E g g le s sL e mon P opp yS e e dL o af
S e e dL o af
A d j u s tt h eo v enrac kt ot h emidd lep osi t io na n dp r e h e a tt h eo v ent o350ºF(180ºC).G r e a s e
a n dflo ura n8-1/2x4-1/2in c h(235x127cm)lo a pf a n.Y o uc a na l s ou s ean o n s t ic kb a k in g
s p ra yw i t h flo ur .
S i t h e flo ur , b a k in g p o w der , b a k in g s o d a, a n d s a l t t og et h er in t o a l a r g e b o w l . A dd t h e
p o p p ys e e d sa n d mix t o co m b in e .S et a side .
P l ace t h e mi l k in a micr o wa v e-s a f e c u p o r b o w l a n d micr o wa v ef o r 40 t o 60 s e co n d s, un t i l
1 ta b l es p o o n (12 g) p o p p ys e e ds
wa r mt ot h et o uc h. S p r in k le in t h e lem o n zes ta n dl a v en der a n d let i t inf u s ef o r 5 min u t es.
3/4 c u p (180 m l) mi l k
A dd t h e lem o nj uice a n d va ni l l a ext rac t; mix t o co m b in e .S et a side .
1 ta b l es p o o n (8 g) l e mo nz es t
1/2 t e as p o o n (1 g) c u lina r yl a v e nd e r
cr e a m y , 3 t o 4 min u t es. A dd t h e g ra n u l a t e d s uga r a n d b e a t o n hig h s p e e d f o r 2 min u t es,
1/4 c u p (60 m l) f r es hl e mo nj ui ce
un t i l cr e a m e d a n d p a le , s cra p in g do w n t h e sides a n d u p t h e b o t t o m o f t h e b o w l w i t h a
r u b b er s p a t u l aa sn e e de d . en add t h e mi l k mixt ur e; co n t in ue b e a t in gt o co m b in e ,a b o u t
1 min u t e .
R e d uce t h e mix er s p e e d t o lo w , add t h e flo ur mixt ur e , a n d b e a t j u s t t o co m b in e . D o n o t

o v er mix. S cra p e do w n t h e mixin g b o w l w i t h a s p a t u l a a n d t ur n t h e b a t t er o v er s e v era l
t im es t o en s ur ea l lo ft h e in g r e dien ts a r ew e l l in co r p o ra t e d .
F or t he L e mon-S u g ar G l az e
P o ur t h e mixt ur e in t ot h ep r ep a r e dp a n, u sin gas p a t u l at os p r e ad i t if n e ces s a r y .
1c u p (120 g) co nf e c ti o ne rs ’s uga r ,s i e d
1 ta b l es p o o n (15 m l) l e mo nj ui ce
B a k fe o t35r min
40o u t es,
o unr t i tal o o t h p ic ink s er t e tind h cen
e t coer m oes u ct le a An. l lo w
t h e lo a fc a k et o co o lf o r 10 min u t es in t h ep a n, a n dt h en r em o v ef r o mt h ep a na n d let co o l
1 ta b l es p o o n (15 m l) he a v y cr e a mo r mi l k
co m p let e l yo naw ir e rac k.  ec a k em u s tb e co m p let e l y co o lb ef o r eg l azin g .
M a k et he L e mon-S u g ar G l az e
W hi s k a l l t h eg l aze in g r e dien ts t og et h er a n dp o ur o v er t h e lo a fc a k e .L et t h e g l aze s et f o r5
min u t es.S er v e S. t o r inae an ir t ig h cot n t a in erf o ur tp d4o a ysa rt o o mt em p era t ur oe intr h e
r ef r ig era t o rf o ru pt oaw e e k.
88
EGGLESS DOUBLE CHOCOLATE MUFFINS
Better-than-bakery chocolate muffins! These Eggless Double Chocolate Muffins are made entirely
from scratch using cocoa powder and chocolate chips. Super chocolatey, moist, and dense, these
have everything you’d want in a muffin, including crunchy tops and a to-die-for chocolate flavor. You
won’t need any other recipe.
Makes 8 muffins
3/4 c u p (105 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 425ºF (220ºC). S p ra y 8 c a v i t ies o f t h e m uffin p a n w i t h n o n s t ic k s p ra y
o r lin ew i t hc u p c a k e lin er s.
1/2 c u p (60 g) w ho l e-w he a t fl o ur
1c u p (200 g) g r a n u l a t e ds uga r W hi s kt h e flo ur s, s uga r , co co a p o w der ,b a k in gp o w der ,b a k in gs o d a, a n ds a l tt og et h er in a
l a r g eb o w l un t i l co m b in e d .
I mixin
an bg o w l co, m b in te h he o wat t aer n esd p r es s po o w der uif , sin g A. dd
t h be u t t er mi l k,
2t e as p o o n s (8 g) b a k in gp o w d e r m e l t e db u t t er ,o i l ,s o ur cr e a m, a n d va ni l l a; mix un t i lw e l l co m b in e d .
F o ldt h ew etin g r e dien tsin t ot h edr yin g r e dien tsa n dmixe v er yt hin gt og et h erb yh a n d .D o
1/4 t e as p o o n (1 g) s a l t n o to v er mix. S t ir in t h ec h o co l a t ec hi ps.
S p o o n t h e b a t t er e v en l y in t o t h e 8 m uffin c u ps o r lin er s, fi l lin g e ac h o n e a l l t h e wa y t o t h e t o p .
(o p ti o na l)
b a k in gun t i lg o ldenb r o w na n dat o o t h p ic kin s er t e dint h ecen t er co m eso u tc le a n,a n o t h er
A l lo w t h e m uffin s t o co o l f o r 5 min u t es in t h e p a n, a n d t h en t ra n sf er t o a w ir e rac k t o
m e l te d
co n t in ue co o lin g . S t o r e a t r o o m t em p era t ur e f o r u p t o 3 d a ys, a n d t h en t ra n sf er t o t h e
r ef r ig era t o rf o ru pt o1w e e k.
1/2 c u p (100 g) s e misw e et c ho co l a t e
c hi ps
90
EGGLESS CRUMB BANANA BREAD
This Eggless Crumb Banana Bread is delicious and moist, with the same wonderful flavors of a
traditional banana bread, topped off with cinnamon crumble for the ultimate treat. The recipe is
straightforward, and you most likely have all the ingredients in your pantry already. It’s our favorite
bread to share with family, friends, and neighbors. There is nothing better than receiving a warm loaf of
banana bread—except receiving a warm loaf of banana bread that has a cinnamon crumb topping!
F or t he C r umb M a k et he C r umb
1/2 c u p + 2 ta b l es p o o n s (88 g) a l l- I n sm
a a l l b o w l , mix a l l t h e cr um b in g r e dien ts t og et h er w i t h a f o r k un t i l cr um b l y ; s et a side .
p ur p os e fl o ur
M a k et he E g g le s sC r umb Ban an aB r e ad
A d j u s tt h eo v enrac kt ot h emidd lep osi t io na n dp r e h e a tt h eo v ent o350ºF(180ºC).G r e a s e
a n dflo ura n8-1/2x4-1/2in c h(235x127cm)lo a pf a n.Y o uc a na l s ou s ean o n s t ic kb a k in g
1/8 t e as p o o n (0.5 g) s a l t
s p ra yw i t h flo ur .
I nam e di um b o w l ,m a s ht h er i p eb a n a n a sw i t haf o r k un t i l co m p let e l y sm o o t h.
F or t he E g g le s sC r umb Ban an aB r e ad
S t ir t h e m e l t e d b u t t er in t o t h e m a s h e d b a n a n a s; mix un t i l co m b in e d . A dd t h e b u t t er mi l k,
3 ri p eb a na nas (a b o u t 270 g) va ni l l a, a n db r o w ns uga r ; mix t o co m b in e .
M ix in t h e flo ur , cinn a m o n, b a k in gp o w der ,b a k in gs o d a, a n ds a l t un t i l co m b in e d .
P o ur t h e mixt ur e in t o t h e p r ep a r e d lo a f p a n. S p r in k le t h e cr um b t o p p in g e v en l y o v er
t h eb a t t er .
B a k ef o r1h o ur o r un t i law o o den p ic k co m es o u tc le a n.
C o o l in t h e p a n f o r 5 min u t es, a n d t h en t ra n sf er t o a w ir e rac k. S er v e wa r m o r a t r o o m
t em p era t ur e . S t o r e in a n a ir t ig h t co n t a in er f o r u p t o 4 d a ys a t r o o m t em p era t ur e o r in t h e
1t e as p o o n (4 g) b a k in gp o w d e r
r ef r ig era t o rf o ru pt oaw e e k.
ORIANA’S NOTES:
The bananas must be very ripe
(soft and darkly speckled). If your
bananas are not ripe enough, you
can bake them at 350ºF (180ºC) for
8 to 10 minutes and then use them as
instructed in the recipe.
For extra yumminess, add 1-1/4 cups
toasted walnuts after adding the dry
ingredients.
92
EGGLESS DULCE DE LECHE–STUFFED DONUT MUFFINS
They may look like muffins, but a dunk in melted butter and a roll in cinnamon sugar make these
baked treats taste like your favorite sugared donut. Hidden inside each muffin is a delicious dulce de
leche filling. Perfect for breakfast, brunch, snack, or even as a dessert.
Makes 8 muffins
F or t he E g g le s sD ulce de M a k et he E g g le s sD ulce de L e c he–S t u ff e dD onu tM u ffins
L e c he–S t u ff e dD onu tM u ffins
P r e h e a t t h e o v en t o 425ºF (220ºC). S p ra y 8 c a v i t ies o f t h e m uffin p a n w i t h n o n s t ic k s p ra y
1c u p (140 g) a l l-p ur p os e fl o ur o r lin ew i t hc u p c a k e lin er s.
1/2 c u p (60 g) w ho l e-w he a t fl o ur
W hi s kt h eflo ur s,s uga r ,b a k in gp o w der ,b a k in gs o d a,s a l t,cinn a m o n,a n dn u t m egt og et h er
1/2 c u p (100 g) g r a n u l a t e ds uga r in a l a r g eb o w l un t i l co m b in e d .
I n a mixin gb o w l , co m b in et h eb u t t er mi l k, m e l t e db u t t er ,o i l ,a n d va ni l l a.
F o ldt h ew etin g r e dien tsin t ot h edr yin g r e dien tsa n dmixe v er yt hin gt og et h erb y h a n d .D o
n o to v er mix; t h eb a t t er w i l lb et hic ka n d a li t t le l um p y .
S p o o n 1 h e a p in g t a b les p o o n o f b a t t er in t o e ac h m uffin c u p o r lin er . A dd 1 t e a s p o o n d u lce
1/4 t e as p o o n (0.5 g) g r o und n u tmeg
dele c h inte h cen

e t ero tf h be a t t er a, n td h ens p o o an n o t h erh e a p in tg a b les p o o on bf a t t ero n
(o p ti o na l)
t o po ft h ed u lce t h e le c h e .R ep e a t un t i ly o u co m p let e8m uffin s.
1c u p (240 m l) b u t t e rmi l k
b a k in gun t i lg o ldenb r o w na n dat o o t h p ic kin s er t e dint h ecen t erco m eso u tc le a n,a n o t h er
m e l te d
2 ta b l es p o o n s (30 m l) v eg eta b l eo i l
A l lo w t h em uffin st o co o l f o r 5 min u t es in t h em uffin p a n, a n dt h en t ra n sf er t oaw ir e rac k
t o co n t in ue co o lin gf o r 10 m o r e min u t es.
8t e as p o o n s (160 g) d u l ce d el e c he
M a k et he Cinn amon-S u g ar T oppin g
F or t he Cinn amon-S u g ar T oppin g
I n a sm a l lb o w l , mix t og et h er t h es uga ra n d cinn a m o n.
I na n o t h er sm a l lb o w l ,m e l tt h eb u t t er .
2t e as p o o n s (4 g) g r o und cinna mo n
A  er t h em uffin sh a v e co o le ds lig h t l y , di pe ac ho n e in t ot h em e l t e db u t t er ,a n dt h en r o l l in
t h e cinn a m o n-s uga r mixt ur e .S t o r et h em uffin s in a na ir t ig h t co n t a in er f o ru pt o5d a ys.
ORIANA’S NOTES:
You can substitute Nutella or Biscoff
spread for the dulce de leche.
94
EGGLESS PUMPKIN CHOCOLATE CHIP BREAD
If you only make one eggless pumpkin bread in your life, this is the recipe you need. This recipe is
packed with pumpkin flavor and tons of chocolate chips. It’s soft, dense, and totally delicious. Sweet
enough to fit into the dessert category, but humble enough for breakfast or brunch, it’s perfect to have
on hand for coffee, snack time, and unexpected guests.
2c u ps (280 g) a l l-p ur p os e fl o ur A d j u s t t h e o v en rac k t o t h e lo w er -midd le p osi t io n. P r e h e a t t h e o v en t o 325ºF (165ºC).
G r e a s ae 8-1/2
n 4-1/2
x in c (235
h 127
x cm)lo a pf a wn i t nh o n s t ic bk a k in sg p ra wy i t flo
h ur .
1 ta b l es p o o n (6 g) p um p k in p i es p i ce
2t e as p o o n s (8 g) b a k in gp o w d e r I n a m e di um b o w l , w hi s k t og et h er t h e flo ur , p um p k in p ie s p ice . b a k in g p o w der , b a k in g
s o d a, a n ds a l t. S et a side .
1t e as p o o n (4 g) s a l t I n a n o t h er m e di um mixin g b o w l , co m b in e t h e s uga r s a n d m e l t e d b u t t er ; mix un t i l t h e
s uga r s a r e di s s o l v e d . A dd t h e p um p k in p ur e e , y ogur t, a p p les a uce , a n d o i l; mix un t i l
co m b in e d .
F o ld t h ec h o co l a t ec hi ps in t ot h eb a t t er t h o r o ug h l y .
10 o unces (283 g) p um p k in p ur e e P o ur t h e mixt ur e in t ot h ep r ep a r e d lo a fp a n. T o pw i t hm o r ec h o co l a t ec hi ps, if desir e d .
1/3 c u p (80 g) p l a in y ogur to rs o ur cr e a m
1/3 c u p (80 g) a p p l es a u ce
C o o l t h e b r e adin t h e p a no n a w ir erac kf o r 15min u t es, a n dt h en r em o v e t h elo a f r o mt h e
3 ta b l es p o o n s (45 m l) v eg eta b l eo r
p a na n dco n t in uet oco o lo nt h ew ir erac k.S t o r ea tr o o mt em p era t ur ef o ru pt o3d a ys,a n d
c a no l ao i l
t h en t ra n sf er t ot h er ef r ig era t o rf o ru pt o1w e e k.
2/3 c u p (133 g) s e misw e et
c ho co l a t ec hi ps
ORIANA’S NOTES:
Instead of 1 tablespoon pumpkin
pie spice, you can use 2 teaspoons
ground cinnamon, 1/2 teaspoon
ground ginger, 1/4 teaspoon ground
cloves, and 1/4 teaspoon ground
nutmeg.
96
EGGLESS JUMBO BLUEBERRY STREUSEL MUFFINS
These sky-high, soft, and tender Eggless Jumbo Blueberry Streusel Muffins have that bakery-style look.
But they taste better because they’re homemade; after all, homemade is always better. Each bite
is moist and exploding with juicy blueberries. The batter comes together quickly, making these the
perfect treat to whip up any morning of the week.
Makes 6 jumbo muffins
M a k et he S t r e u s e lT oppin g
F or t he S t r e u s e lT oppin g
I n a sm a l l b o w l , mix a l l t h e t o p p in g in g r e dien ts t og et h er w i t h a f o r k un t i l cr um b l y ;
s et a side .
1/8 t e as p o o n (0.5 g) s a l t
M a k et he E g g le s sJ umb oB lue b e r r yM u ffins
P r e h e a t h eo v ent o425ºF(220ºC).S p ra ya6-c u pj um b om uffinp a nw i t hn o n s t ic ks p ra yo r
lin ew i t hc u p c a k e lin er s.
F or t he E g g le s sJ umb oB lue b e r r y
M u ffins
W hi s kt h e flo ur ,s uga r ,b a k in gp o w der ,b a k in gs o d a, a n ds a l tt og et h er in a l a r g eb o w l un t i l
co m b in e d .A dd t h eb l ue b er r ies a n d mix t o co a tw i t ht h e flo ur mixt ur e .
I n a mixin gb o w l , co m b in et h eb u t t er mi l k, m e l t e db u t t er ,v in ega r ,a n d va ni l l a.
F o ldt h ew etin g r e dien tsin t ot h edr yin g r e dien tsa n dmixe v er yt hin gt og et h erb y h a n d .D o
n o to v er mix; t h eb a t t er w i l lb et hic ka n d a li t t le l um p y .
Fi l lt h em uffin c u ps r ig h tt ot h et o p ,a n ds p r in k le w i t ht h es t r eu s e l mixt ur e .
1c u p (170 g) b l u e b e rri es
b a k in gun t i lg o ldenb r o w na n dat o o t h p ic kin s er t e dint h ecen t erco m eso u tc le a n,a n o t h er
4 ta b l es p o o n s (57 g r a m s) un s a l t e db u t t e r ,
me l t e da nd co o l e d
A l lo w t h em uffin st o co o l f o r 5 min u t es in t h em uffin p a n, a n dt h en t ra n sf er t oaw ir e rac k
t o co n t in ue co o lin g . Dr izzle t h e co o le d m uffin s w i t h s uga r g l aze , if desir e d . S t o r e co v er e d
a tr o o mt em p era t ur ef o r3t o4d a ys, a n dt h en t ra n sf er t ot h er ef r ig era t o rf o ru pt o1w e e k.

1t e as p o o n (5 m l) va ni l l ae xtr ac t
S uga rg l az et o drizzl e (o p ti o na l)
(p a g e 169)
ORIANA’S TIPS:
You can use fresh or frozen
blueberries to make this recipe. If
using frozen blueberries, do not thaw.
98
BROWNIES & BARS
EGGLESS SLUTTY BROWNIES
Slutty Brownies are the most decadent and outrageous bar cookie you’ll ever try! Layers of cookie
dough, Oreos, and homemade brownie batter—they’re sinfully delicious. One small bite will be enough
to satisfy any sweet tooth, but trust me, you won’t stop there!
Makes 9 brnies
M a k et he E g g le s s Co o k ie D ou g h
F or t he E g g le s s Co o k ie D ou g h
1-1/4 c u ps (175 g) a l l-p ur p os e fl o ur P r e h e a tt h eo v en t o 350ºF (180ºC). L in ea n 8 x 8 x 3 in c h (20 x 20 x 7.5 cm) s q u a r eb a k in g
p a n w i t h p a r c hm en t p a p er .  e p a r c hm en t p a p er s h o u ld ext en d a b o v e t h e wa l l s o f t h e
b a k in gp a nt oa l lo wf o re a sy r em o va la tt h e en d .L ig h t l yg r e a s ew i t hb a k in gs p ra y .
C o m b in et h e flo ur ,b a k in gs o d a, b a k in gp o w der ,a n ds a l t in a b o w l .S et a side .
1/2 c u p (115 g) un s a l t e db u t t e r ,s o  e ne d U sin ag en le c t r ich a n mix

d ero sar t a n mix
d er b, e a tt h be u t t era n sd uga r os mn e di ums p e e d
un t i lsm o o t ha n dcr e a m y ,3t o4min u t es.S cra p edo w nt h esidesa n db o t t o mo ft h eb o w la s
1/4 c u p + 2 ta b l es p o o n s (75 g) g r a n u l a t e d
n e e de d .A dd t h e mi l ka n d va ni l l a; mix un t i l in co r p o ra t e d .
s uga r
1/4 c u p + 2 ta b l es p o o n s (75 g) b r o w n R e d uce t h es p e e dt o lo w ,a n dt h en g rad u a l l yb e a t in t h e flo ur mixt ur e un t i l co m b in e d .S t ir
s uga r in t h ec h o co l a t ec hi ps a n d mix un t i le v en l y di s t r i b u t e d .
1 ta b l es p o o n + 1-1/2 t e as p o o n s (22.5 m l)
S p r e ad t h e do ug h in a ne v en l a y er o nt h eb o t t o mo ft h ep r ep a r e dp a n.
m ilk
1/2 t e as p o o n (2.5 m l) p ur e va ni l l ae xtr ac t

M a k et he Co o k ie L a y e r
3/4 c u p (150 g) s e misw e et c ho co l a t ec hi ps
P l acet h eOr e oso nt o po ft h eco o k iedo ug hl a y er ;b r e a k in gt h eco o k iest ofi ta sn e e de d .S et
o rc h un ks
a side w hi le m a k in gt h eb r o w nie l a y er .
F or t he Co o k ie L a y e r
M a k et he E g g le s sB r ow nie L a y e r
16 Or e o co o k i es
C o m b in e t h e b u t t er , g ra n u l a t e d s uga r , a n d b r o w n s uga r in a l a r g e micr o wa v e-s a f e b o w l .
M icr o wa v ef o r30s e co n d s,a n dt h enr em o v ea n ds t irw i t haw hi s k.R ep e a tt hi sp r o ces s2t o
F or t he E g g le s sB r ow nie L a y e r
3 m o r e t im es un t i l t h e mixt ur e lo o ks g los sy a n d t h e b u t t er i s co m p let e l y m e l t e d . A l lo w t h e
mixt ur et o co o ls lig h t l y .
1/2 c u p (100 g) g r a n u l a t e ds uga r A ddt h ese p r es s po o w der uif, sin g a, n td h vae ni l l ext
a rac mix
t; un t i wl e l inl co r p o ra t e d A. dd
t h e co co ap o w der a n d co n t in ue mixin g un t i l in co r p o ra t e d .
1/2 t e as p o o n (0.5 g) in s ta n t es p r es s o A dd
h a olf tf h floe ur t, h be a k in pg o w der a, n td h be a k in sg o d mix
a;un t i col m b in e d A. dd
t h e
p o w d e r (o p ti o na l) b u t t er mi l ka n dmixun t i co
l m b in e d A. ddt h er em a inin gflo ura n dmixun t i jl u s tco m b in e d .
F o ld in t h ec h o co l a t ec hi ps. D on o to v er mix t h eb a t t er .
1/4 c u p + 1 ta b l es p o o n (38 g) S p r e ad t h eb a t t er o v er t h e Or e ol a y er .I f desir e d , add m o r ec h o p p e d Or e os o nt o p .
B a k e f o r 45 t o 50 min u t es, o r un t i l a t o o t h p ic k in s er t e d in t h e cen t er co m es o u t w i t h j u s t
a f e w m o i s t cr um bs a t t ac h e d . T ra n sf er t h e p a n t o a w ir e rac k a n d co o l co m p let e l y , a b o u t
1t e as p o o n (4 g) b a k in gp o w d e r 4h o ur s, b ef o r ec u t t in g .
L i t h e b r o w nies o u t o f t h e p a n u sin g t h e p a r c hm en t o v er h a n g . U s e a l a r g e s er ra t e d k nif e
1/4 c u p + 2 ta b l es p o o n s (90 m l) t oc u tt h es l u t t yb r o w nies in t ot hir d s cr os sw i s ea n d len gt h w i s e .S t o r ea tr o o mt em p era t ur e
b u t t e rmi l k f o ru pt o3d a ys.
o rc ho co l a t ec h un ks
ORIANA’S NOTES:
If you use a glass baking dish instead of a metal baking pan, let the
brownies cool for 10 minutes and then remove them from the pan;
otherwise, the heat retained by the glass can lead to overbaking.
BROWNIES & BARS THE SIMPLY EGGLESS COOKBOOK
102
EGGLESS CHOCOLATE CHIP COOKIE BARS
These Eggless Chocolate Chip Cookie Bars are soft and chewy on the inside with a slightly crunchy
outside. Taste testers gave these chocolate chip cookie bars a stamp of approval. They’re incredibly
easy to make. You don’t have to chill the cookie dough, and you don’t need to roll the dough into
individual cookies. You can easily scale the recipe up for a crowd or make this ahead for an amazing
on-demand treat. Sprinkle with sea salt for a little something extra.
Makes 1 2 to 16 bars
2-1/2 c u ps (350 g) a l l-p ur p os e fl o ur P r e h e a t t h e o v en t o 350ºF (180ºC). L in e a 9 x 13 in c h (24 x 35 cm) b a k in g p a n w i t h
p a r c hm en tp a p er a n d lig h t l ys p ra yw i t hb a k in gs p ra y . ep a r c hm en tp a p er s h o u ld ext en d
a b o v et h e wa l l so ft h eb a k in gp a nt oa l lo wf o re a sy r em o va la tt h e en d .
1t e as p o o n (4 g) s a l t
C o m b in et h e flo ur ,b a k in gs o d a, a n ds a l t in a b o w l .S et a side .
3/4 c u p (150 g) g r a n u l a t e ds uga r U sin ag en le c t r ich a n mix

d ero sar t a n mix
d er b, e a tt h be u t t era n sd uga r os mn e di ums p e e d
un t i lsm o o t ha n dcr e a m y ,3t o4min u t es.S cra p edo w nt h esidesa n db o t t o mo ft h eb o w la s
n e e de d .A dd t h e mi l k, v in ega r ,a n d va ni l l a; mix un t i l in co r p o ra t e d .
3 ta b l es p o o n s (45 m l) mi l k
R e d uce t h es p e e dt o lo w ,a n dt h en g rad u a l l yb e a t in t h e flo ur mixt ur e un t i l co m b in e d .S t ir
in t h ec h o co l a t ec hi ps a n d mix un t i le v en l y di s t r i b u t e d .
S cra p e t h e mixt ur e in t o t h e p r ep a r e d p a n a n d s p r e ad in t o a n e v en l a y er . T o p w i t h m o r e
1c u p (200 g) s e misw e et c ho co l a t ec hi ps
c h o co l a t ec hi ps a n ds p r in k le w i t hs e as a l t fl a k es, if desir e d .
S e as a l t fl a k es (o p ti o na l)
B a k ef o r 25 t o 30 min u t es, o r un t i lat o o t h p ic k in s er t e d in t h e midd le co m es o u tc le a n.
A l lo w t h e b a r s t o co o l co m p let e l y in t h e p a n. On ce co o l , li t h e p a r c hm en t p a p er o u t o f
t h e p a n u sin g t h e o v er h a n g o n t h e sides, a n d t h en c u t in t o sm a l l b a r s. S t o r e in a n a ir t ig h t
co n t a in er a tr o o mt em p era t ur ef o ru pt oaw e e k.
my Eggless Chocolate
Chip Skillet Cookie Recipe
104
EGGLESS WHITE CHOCOLATE BLONDIES
Blondies are basically the first cousin to brownies! While they may look a little pale, I promise you, they
can hold their own against their chocolate counterparts. These Eggless White Chocolate Blondies are
soft, moist, and delightfully buttery with a subtle caramel flavor, allowing the taste of white chocolate
to shine through. We especially love these blondies for how easy they are to make.
Makes 16 bldies

P r e h e a tt h eo v en t o 350°F (175°C). L in et h eb o t t o ma n d sides o f a 9 x 13 in c h (24 x 35 cm)
b a k in gp a nw i t ha l umin um f o i l , le a v in g en o ug ho v er h a n go na l l sides o ft h eb a k in gp a nt o
a l lo wf o re a sy r em o va la tt h e en d .S et a side .
I nam e di um b o w l ,s t ir t og et h er t h e flo ur ,b a k in gp o w der ,b a k in gs o d a, a n ds a l t. S et a side .
I n a l a r g e b o w l , s t ir t h e m e l t e d b u t t er a n d s uga r s t og et h er un t i l co m b in e d . A dd t h e mi l k,
m e l te d
a p p les a uce ,a n d va ni l l a.
G en t l y f o ld t h e dr y in g r e dien ts in t o t h e w et in g r e dien ts. B e c a r ef u l n o t t o o v er mix; t h e

b a t t er w i l lb et hic k. F o ld in t h ew hi t ec h o co l a t ec hi ps.
1/2 c u p (120 m l) mi l k
S p r e ad t h e do ug h in a ne v en l a y er o nt h eb o t t o mo ft h ep r ep a r e dp a n.
1/4 c u p (50 g) un sw e et e ne da p p l es a u ce
B a k e f o r 20 t o 22 min u t es, o r un t i l a t o o t h p ic k in s er t e d in t h e cen t er co m es o u t w i t h j u s t
a f e w m o i s t cr um bs a t t ac h e d . T ra n sf er t h e p a n t o a w ir e rac k a n d co o l co m p let e l y , a b o u t
1c u p (200 g) w hi t ec ho co l a t ec hi ps
4h o ur s, b ef o r ec u t t in g .
L i t h ef o i lo u to ft h ep a nu sin gt h eo v er h a n go nt h e sides a n dc u t in t ob a r s. S t o r ea tr o o m
t em p era t ur ef o ru pt o3d a ys.
ORIANA’S NOTES:
These blondies are perfect to eat on
their own, or you can eat them warm
cream
avanilla
and
ice
scoop
of awith
drizzle of Salted Caramel (page 166).
106
EGGLESS MINT CHOCOLATE BROWNIES
Brownies are one of my go-to desserts, and these Eggless Mint Chocolate Brownies are a family
favorite! Indulge in a classic bar with three delicious layers—fudgy brownies, minty filling, and
chocolate glaze. They’re moist, thick, fudgy, and exactly what a brownie should be. The perfect treat for
parties and get-togethers. Warning: They’ll be gone in seconds!
Makes 9 brnies
F or t he E g g le s sB r ow nie L a y e r M a k et he E g g le s sB r ow nie L a y e r
1/2 c u p (115 g) un s a l t e db u t t e r , me l t e d P r e h e a tt h eo v en t o 350ºF (180ºC). L in ea n 8 x 8 x 3 in c h (20 x 20 x 7.5 cm) s q u a r eb a k in g
b a k in gp a nt oa l lo we a sy r em o va la tt h e en d .L ig h t l ys p ra yw i t hb a k in gs p ra y .
C o m b in et h eb u t t er a n ds uga r s in a l a r g e micr o wa v e-s a f eb o w l .M icr o wa v ef o r 30 s e co n d s,
a n d t h en r em o v e a n d s t ir w i t h a w hi s k. R ep e a t t hi s p r o ces s 2 t o 3 m o r e t im es un t i l t h e
1/2 t e as p o o n (0.5 g) in s ta n t es p r es s o
mixt ur loe o gks los asy n td h be u t t ier cos m p let e l my e l t e d A. l lo tw h mixt

e ur te coo o sl lig h t l y .
p o w d e r (o p ti o na l)
C o m b in e t h e va ni l l a ext rac t a n d es p r es s o p o w der , if u sin g; mix un t i l w e l l in co r p o ra t e d .
1/4 c u p + 1 ta b l es p o o n (38 g)
A dd t h e co co ap o w der a n d co n t in ue mixin g un t i l in co r p o ra t e d .
3/4 c u p (105 g) a l l-p ur p os e fl o ur A dd h a lf o f t h e flo ur , t h e b a k in g p o w der , a n d t h e b a k in g s o d a; mix un t i l co m b in e d . A dd
t h eb u t t er mi l k;mixun t i lco m b in e d A. ddt h er em a inin gflo ura n dmixun t i lj u s tco m b in e d .
1t e as p o o n (4 g) b a k in gp o w d e r
D on o to v er mix t h eb a t t er .
F o ld in t h ec h o co l a t ec hi ps.
1/4 c u p + 2 ta b l es p o o n s (90 m l)
b u t t e rmi l k
S cra p e t h e b a t t er in t o t h e p r ep a r e d p a n. B a k e f o r 25 t o 30 min u t es, o r un t i l a t o o t h p ic k
1/2 c u p (100 g) s e misw e et c ho co l a t ec hi ps in s er t e dh a lf wa yb et w e en t h ee dg ea n dt h e cen t er co m es o u tw i t hj u s taf e wm o i s t cr um bs
o rc ho co l a t ec h un ks a t t ac h e d .T ra n sf er t h ep a nt oaw ir e rac ka n d co o l in t h ep a nf o r 1-1/2 h o ur s.
On ce co m p let e l y co o le d , lit h e p a r c hm en tp a p ero u to ft h e p a nu sin g t h eo v er h a n go n t h e
F or t he M in tF r o s t in gL a y e r
sides. P l ace t h eb r o w nies o nab a k in gs h e et a sy o um a k et h ef r os t in g .
M a k et he M in tF r o s t in gL a y e r
2c u ps (240 g) co nf e c ti o ne rs ’s uga r
2 ta b l es p o o n s (30 m l) mi l k I n a l a r g e b o w l , u sin g a n e le c t r ic h a n d mix er o r a s t a n d mix er , b e a t t h e b u t t er o n m e di um
s p e e d un t i l sm o o t ha n d cr e a m y ,3t o 4 min u t es.
1-1/4 t e as p o o n s (8.75 m l) p ep p e rmin t
e xtr ac t
R e d uce t h e mix er s p e e d t o lo w , add 1 c u p o f t h e co nf e c t io n er s ’ s uga r , a n d mix un t i l
1/4 t e as p o o n (1 g) s a l t in co r p o ra t e d A . t dd h mi e l p k, ep p er min ext t rac s t, a l a t, n f d o o co d lo r in g On . in ce co r p o ra t e d ,
add t h er em a inin g co nf e c t io n er s ’s uga r ;b e a to n lo ws p e e df o r 1 min u t e ,a n dt h en in cr e a s e
1t o 2 dr o ps g e lg r e e nf o o d co l o rin g
t h e s p e e d t o m e di um-hig h a n d b e a t f o r 4 t o 5 min u t es, un t i l t h e f r os t in g i s sm o o t h, fl uff y ,
a n ds p r e ad a b le ,s cra p in g do w nt h eb o w lo n ce o rt w ice .
F or t he C ho co l a t eL a y e r
F r os t t h e co o le d b r o w nies w i t h t h e f r os t in g a n d r ef r ig era t e f o r a t le a s t 1 h o ur . i s a l lo ws
t h fe r os t in tg “o s et o” tn o op tf h be r o w nies,
w hic mh a k ses p r e adin tg h ce h o co l a t le a y eer a sy .
M a k et he C ho co l a t eL a y e r
M e l t t h e b u t t er a n d c h o co l a t e c hi ps in a m e di um s a ucep a n o v er m e di um h e a t, s t ir r in g
co n s t a n t l y , a b o u t 5 min u t es. Or m e l t in t h e micr o wa v e in 20-s e co n d in cr em en ts, s t ir r in g
a  er e ac h.
On ce m e l t e d a n d sm o o t h, p o ur t h e c h o co l a t e o v er t h e min t l a y er . G en t l y s p r e ad w i t h a
k nif e o r o ffs et s p a t u l a. P l ace t h e b r o w nies in t h e r ef r ig era t o r a n d c hi l l f o r 1 h o ur t o s et
ORIANA’S NOTES:
t h e ch o c o l a te.
Use a sharp knife to cut the brownies.
On ce c hi l le d , r em o v e f r o m t h e r ef r ig era t o r a n d c u t in t o s q u a r es. S t o r e in t h e r ef r ig era t o r
For extra-neat squares, wipe the
f o ru pt o5d a ys.
knife clean between each cut.
108
EGGLESS STRAWBERRY CRUMB BARS
These Eggless Strawberry Crumb Bars are totally irresistibl e; the bars are relatively easy to make
and pack big flavor. A buttery crumb topping goes on the bottom and the top of these bars. It’s like
a strawberry crumb sandwich, which would be my favorite kind of sandwich! They’re the type of bars
that are perfect with a cup of coffee in the afternoon or a scoop of ice cream for an easy dessert.
Makes 9 bars
M a k et he E g g le s sS t r a w b e r r yC r umb Bar s
F or t he E g g le s sS t r a w b e r r yC r umb
Bar s
A d j u s tt h eo v en rac kt ot h e midd le p osi t io na n dh e a tt h eo v en t o 375ºF (190ºC).
L in e a n 8 x 8 in c h (20 x 20 cm) s q u a r e p a n w i t h p a r c hm en t p a p er .  e p a r c hm en t p a p er
s h o u ld ext en d a b o v e t h e wa l l s o f t h e b a k in g p a n t o a l lo w f o r e a sy r em o va l a t t h e en d .
L ig h t l yg r e a s ew i t hb a k in gs p ra y .
1c u p + 2 ta b l es p o o n s (259 g) un s a l t e d
U sin g a n e le c t r ic h a n d mix er o r a s t a n d mix er , w hi s k t h e flo ur , s uga r , a n d s a l t t og et h er
b u t t e r , co l da nd c u b e d
in a b o w l . B e a t in 1 c u p o f t h e b u t t er , 1 t a b les p o o n a t a t im e , a n d t h e va ni l l a ext rac t a n d
co n t in ue mixin g un t i l t h e mixt ur e r es em b les d a m p s a n d , a b o u t 2 min u t es. S et a side

1-1/2 c u ps o ft h e mixt ur ef o rt o p p in g .
1/2 c u p (55 g) o l d-fas hi o ne dr o l l e do a ts
S p r in k le t h e r em a inin g flo ur mixt ur e in t o t h e p r ep a r e d p a n a n d p r es s fir m l y in t o a n e v en

1/2 c u p (63 g) p e c a n s, t o as t e da nd
l a y er .B a k ef o r 15 t o 18 min u t es, o r un t i lt h ee dg es o ft h e cr u s tb eg in t ob r o w n.
c h opp e d
M e a n w hi le , s t ir t h e o a ts, p e c a n s, a n d b r o w n s uga r in t o t h e r es er v e d t o p p in g mixt ur e .
A dd t h e r em a inin g 2 t a b les p o o n s b u t t er a n d p in c h t h e mixt ur e b et w e en y o ur fin g er s in t o
F or t he S t r a w b e r r yF i l lin g
c l um ps. S et a side .
2-1/2 c u ps (310 g) f r es hs tr a w b e rri es,
M a k et he S t r a w b e r r yF i l lin g
c h opp e d
G en t l y mix a l lt h e fi l lin g in g r e dien ts t og et h er in a b o w l .

2 ta b l es p o o n s (20 g) co rn s ta r c h
S p r e ad t h e s t ra w b er r y mixt ur e e v en l y o v er t h e h o t cr u s t, a n d t h en s p r in k le w i t h t h e
r es er v e d cr um b t o p p in g . W i t h t h e b ac k o f a l a r g e s p o o n o r fl a t s p a t u l a, lig h t l y p r es s t h e
1t e as p o o n (3 g) l e mo nz es t
t o p p in g do w no nt h es t ra w b er r yl a y er .
B a k ef o r 22 t o 25 min u t es, o r un t i lt h e fi l lin gi sb u b b lin ga n dt h et o p p in gi sg o lden b r o w n.
L et t h e b a r s co o l co m p let e l y in t h e p a n o n a w ir e rac k, a b o u t 2 h o ur s. U s e t h e p a p er
o v er h a n g t o r em o v e t h e b a r s f r o m t h e p a n. C u t in t o 9 p ie ces. S t o r e in t h e r ef r ig era t o r f o r
u pt o3d a ys.
ORIANA’S NOTES:
These crumb bars are best eaten the
day they are baked, but they can be
kept in an airtight container for up
to 3 days (the crust and crumb will
soften slightly with storage).
110
FUDGY EGGLESS CHOCOLATE BROWNIES
Nothing beats a homemade fudgy brownie—especially a brownie that is made in only one bowl.
These Fudgy Eggless Chocolate Brownies are moist, dense, and rich. When you are having a chocolate
emergency (yes, that is a real thing), these to-die-for eggless brownies are just what the
doctor ordered.
Makes 9 brnies
1c u p (230 g) un s a l t e db u t t e r , me l t e d P r e h e a tt h eo v en t o 350ºF (180ºC). L in ea n 8 x 8 x 3 in c h (20 x 20 x 7.5 cm) s q u a r eb a k in g
b a k in gp a nt oa l lo wf o re a sy r em o va la tt h e en d .L ig h t l yg r e a s ew i t hb a k in gs p ra y .
C o m b in e t h e b u t t er , g ra n u l a t e d s uga r , a n d b r o w n s uga r in a l a r g e micr o wa v e-s a f e b o w l .
M icr o wa v ef o r 30 s e co n d s, a n dt h en r em o v ea n ds t ir w i t h aw hi s k. R ep e a t t h ep r o ces s2t o
3 m o r e t im es un t i l t h e mixt ur e lo o ks g los sy a n d t h e b u t t er i s co m p let e l y m e l t e d . A l lo w t h e
mixt ur et o co o ls lig h t l y .
p ow d e r
A dd t h e va ni l l a ext rac t a n d es p r es s o p o w der ; mix un t i l w e l l in co r p o ra t e d . A dd t h e co co a
p o w der a n d co n t in ue mixin g un t i l in co r p o ra t e d .
A dd h a lf o f t h e flo ur , t h e b a k in g p o w der , a n d t h e b a k in g s o d a; mix un t i l co m b in e d . A dd
t h eb u t t er mi l k;mixun t i lco m b in e d A. ddt h er em a inin gflo ura n dmixun t i lj u s tco m b in e d .
D on o to v er mix t h eb a t t er .
1-1/2 c u ps (300 g) s e misw e et c ho co l a t e
F o ld in t h ec h o co l a t ec hi ps.
c hi ps o rc ho co l a t ec h un ks
S cra p e t h e b a t t er in t o t h e p r ep a r e d p a n. B a k e f o r 40 t o 50 min u t es, o r un t i l a t o o t h p ic k
in s er t e dh a lf wa yb et w e en t h ee dg ea n dt h e cen t er co m es o u tw i t hj u s taf e wm o i s t cr um bs
a t t ac h e d . T ra n sf er t h e p a n t o a w ir e rac k a n d let co o l co m p let e l y b ef o r e c u t t in g , a b o u t
1-1/2 h o ur s.
U s e t h e p a p er o v er h a n g t o r em o v e t h e b a r s f r o m t h e p a n. U s e a l a r g e s er ra t e d k nif e t o c u t
b r o w nies in t o9p ie ces. S t o r ea tr o o mt em p era t ur ef o ru pt o3d a ys.
ORIANA’S NOTES:
For thinner brownies, use a
rectangular 9 x 13 inch (24 x 35 cm)
baking pan.
112
EGGLESS RASPBERRY CHEESECAKE BARS
You will love these Eggless Raspberry Cheesecake Bars, with their crumbly crust and creamy, luscious
filling. The creamiest cheesecake is swirled with fresh raspberry sauce and a sweet graham cracker
crust. If you’re wondering if it is as insanely delicious as it sounds, the answer is yes. This recipe is less
intimidating than making a regular cheesecake—no need for a springform pan and no water bath.
Makes 9 bars
M a k et he R a s pb e r r yS a uce
F or t he R a s pb e r r yS a uce
M ix 1 t e a s p o o no ft h e wa t er w i t ht h e co r n s t a r c h in a sm a l lb o w l .S et a side .
2t e as p o o n s (10 m l) wa t e r , div i d e d
1t e as p o o n (5 g) co rn s ta r c h
C o m b in e t h e ra s p b er r ies, s uga r , a n d r em a inin g t e a s p o o n o f wa t er in a sm a l l s a ucep a n
o v er m e di um h e a t. S t ir t h e mixt ur e , b r e a k in g u p s o m e o f t h e ra s p b er r ies a s y o u s t ir . On ce
1-1/2 c u ps (200 g) f r es ho rf r o z e n
simm er in g , add t h e co r n s t a r c h mixt ur e .C o n t in ue t os t ir a n d simm er f o r3t o 4 min u t es.

r as p b e rri es
R em o v et h ep a nf r o mt h eh e a ta n dp r es st h e ra s p b er r ys a uce t hr o ug h a fin e-m es hs t ra in er
t or em o v et h es e e d s.A l lo wt h era s p b er r ys a ucet oco o lco m p let e l yb ef o r eu sin g .C o v era n d
F or t he C r u s t
s t o r ef o ru pt o1w e e k in t h er ef r ig era t o r .
1-3/4 c u ps (175 g) g r a ha m cr ac k e r
M a k et he C r u s t
cr um bs (f r o ma b o u t 27 g r a ha m cr ac k e r
s q u a r es)
A d j u s t t h e o v en rac k t o t h e midd le p osi t io n a n d p r e h e a t t h e o v en t o 350ºF (180ºC). L in e
5 ta b l es p o o n s (75 g) un s a l t e db u t t e r , a n 8 x 8 in c h (20 x 20 cm) s q u a r e p a n w i t h p a r c hm en t p a p er .  e p a r c hm en t p a p er s h o u ld
ext en ad b o v te h wae l l os tf h be a k in pg a tn ao l lo fw o er a rsy em o va al tt h ene d L. ig h t l gy r e a s e

m e l te d
w i t hb a k in gs p ra y .
I n a mixin gb o w l , co m b in et h eg ra h a m crac k er cr um bs, b u t t er ,a n ds uga rw i t haf o r k un t i l
F or t he E g g le s sC he e s e ca k eF i l lin g
e v en l ym o i s t en e d .
1-1/2 ta b l es p o o n s (15 g) co rn s ta r c h
Fir m l yp r es st h e cr um bs do w no n t ot h eb o t t o mo ft h ep r ep a r e dp a n.
1-1/2 ta b l es p o o n s (22.5 m l) wa t e r
B a k fe o t 5r min
8o u t es,
o unr t i tl h cre u s it fs ra g ra n at n bd eg innin tg bo r o w Rn. em o v fe r o m
12 o unces (340 g) fu l l-fa t cr e a mc he es e ,
t h eo v en a n dp r ep a r et h e fi l lin g .
s o  e ne d
M a k et he E g g le s sC he e s e ca k eF i l lin g
1/4 c u p (60 g) fu l l-fa ts o ur cr e a m
M ix t h e co r n s t a r c ha n d wa t er in a sm a l lb o w l un t i l sm o o t h. S et a side .
7o unces (199 g) sw e et e ne d co nd e n s e d
U sin ga n e le c t r ic h a n d mix er o ras t a n d mix er ,b e a tt h e cr e a m c h e es e o n lo ws p e e df o r2t o
m ilk
3 min u t es, un t i sml o o t h a

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THE SIMPLY EGGLESS

I cld not have wrien this book ale!

en co ura g in g co mm en ts.  e b o o k w o u ld q ui t e li t era l l y n o t exi s t w i t h o u t

s o n-in-l a w C a r los w h o i s a l wa ys w i l lin g t o len d a h e l p in g h a n d . Y o u a r e

p h o t o co p y in g ,r e co r din g ,o ro t h er e le c t r o nic o rm e c h a nic a lm et h o d s,

t h ec a s eo fb r ief q uo t a t io n s em b o die d in cr i t ic a lr e v ie ws a n d cer t a in o t h er

co n cer n e d ,a n dn or es p o n si b i li t yi s accep t e db yp r o d ucer ,p u b li s h er ,o r

co n t en to ft hi sp u b lic a t io n. E v er y eff o r th a sb e en m ade t o en s ur et h e cr e di ts

acc ura t e l y co m p l yw i t h inf o r m a t io ns u p p lie d .F o rp er mi s sio nr e q ues ts,

IS B N: 978-1-7360780-0-6 (H a r dco v er)

D es cr i p t io n:  eu l t im a t e guide f o rm a s t er in g eg g-f r e ec a k es, c u p c a k es,

F r o n tC o v er D esig n: L a ura N ic h o l s o n–P ix e lM eD esig n s

B ac kC o v er a n dI n t er io rD esig n: R a u lP in a–R a u lP in aD esig n

12587 F a ir L a k es Cir c le , #258

F a ir fax, V A 22033, USA

Welcome to Oriana’s Eggless Kitchen 7

Before You Start Baking 8

Eggless Baking Key Ingredients 11

Kitchen Equipment and Tool Essentials 15

Bread & Muffins 83

Brownies & Bars 101

Conversions and Equivalents 170

About the Author 177

a n d t h e m a s t er min d b e hin d M o mm y’ s H o m e C o o k in g , a n eg g les s f o o d b log . Y o u c a n u s u a l l y

fin md he o le ud inmp hy o m ke i t c h ens t udiow i t flo

dir e c t io n, a n dan e v er -en din gp i le o f dir t y di s h es.

Why Eggless Recipes?

M y y o un g es t d a ug h t er , V ic t o r i a, wa s di a g n os e d w i t h s e v er e eg g a n d n u t a l ler g ies in 2013.

N o m o r e p a n c a k es, wa ffles, s cra m b le d eg gs, m uffin s… W h a t w o u ld w e e v en e a t f o r b r e a k fa s t?!

N o t t o m en t io n t h e c h a l len g e o f s p e ci a l o cc a sio n s li k e b ir t h d a y p a r t ies, p l a y d a t es, a n d s c h o o l

b a k es a les. C a ny o u im a g in eab ir t h d a yp a r t yw i t h o u tac a k e?

I ’ v ea l wa ys b e lie v e d eg ga l ler g ies a r eo n eo ft h em os t diffic u l ta l ler g ies t o li v ew i t hb e c a u s e eg gs

w o u ld n e v er let h er f e e l side lin e d o r limi t e d b y h er co n di t io n. I r ef u s e d t o g i v e u p m y lif e lo n g

t h a tw i t h a li t t le im a g in a t io na n ds o m ep er s e v era n ce ,m a n y des s er tr e ci p es co u ld b em ade o v er

in t o eg g les st r e a ts w i t h o u ts acr ificin g fl a v o ro rt ext ur e .

A n sd mo ady v en t ur oes cof o k in ag n bd a k in wg i t h o u egt bgs ega an, n md by log M, o mm y’ Hs o m e

C o o k in g ,e v o l v e d in t oap l ace w h er e I co u ld s h a r em y eg g les sr e ci p es w i t ht h ew o r ld .

r o ug h o u tt h ye e a r h Is, a v dee v e lo p e md a n dey licio u egs g les rs e ci p pes.

c a nb e ,w hic hi sw h yIt es tm yr e ci p es t en t im es o v er b ef o r eI ’ ms a t i sfie d .

Cr e a t in g t hi s co o k b o o k h a s b e en t h e ad v en t ur e o f a lif et im e . I t i s a n ext en sio n o f a dr e a m I

a lm os tf e e l li k eIf e l l in t o ,b u ti th a s enr ic h e dm y lif e in co un t les s wa ys a n d co n t in ues t o do s o .

fa mi l ya st h e yh a v et o min e .W h et h er y o ua r eab eg inn er o ra n exp er tb a k er ,Ik n o wy o u ’ l l lo v e

t h er e ci p es o nt h es ep a g es, a n dIt r u l yh o p et h e yb e co m eap er m a n en tp a r to fy o ur r ep er t o ir e .

THE SIMPLY EGGLESS COOKBOOK

B a k in g sw e et, de licio u s t r e a ts c a n b e a d a un t in g t a s k w h en y o u h a v e t o do i t w i t h o u t eg gs.

M a y b e y o u h a v e n e v er b a k e d a n eg g les s des s er t b ef o r e , o r m a y b e y o u ’ r e a S uzy H o m em a k er .

Ei t h er wa y , I h a v e s o m e b a sic guide lin es t o h e l p y o u g et g r e a t r es u l ts e v er y t im e y o u wa n t t o

Read the Recipe before You Start!

u s u a l l eny ud wp i t dih s a p p o in t in rg es u l ts?H a v ye o eu v erleo u at inn g r e dien ot gr o t t enh a lf wa y

t hr o ug ht o fin do u ty o uw er e mi s sin gs o m et hin g es s en t i a l? P le a s e , do n ’ t wa s t ey o ur t im e , eff o r t,

a n dm o n e yb yh ur r y in gt hr o ug har e ci p ea n ds k i p p in gas t ep (o rm o r e).

Strictly Follow the Recipe

Measure Ingredients Correctly

B a k in gi sn o tv er yf o r g i v in g ,a n dw i t hn oeg gs,b in din gc a ng etm es s e du pift h ein g r e dien tra t io

i s n o t p er f e c t. T o p u t i t p l a in l y , t h e diff er en ce b et w e en s ucces sf u l a n d fa i le d eg g les s b a k in g c a n

lie in addin g a li t t le t o om uc ho rt o o li t t le o fa n yo n e in g r e dien t.

Use Ingredients at Room Temperature

i s sim p le b a k in gt i pi so  en o v er lo o k e d .B a k er st a k ei t lig h t l ya n dp o ur in g r e dien ts r ig h to u t

o ft h eir r ef r ig era t o r s. W e l l , if y o u wa n tab et t er t ext ur ea n d lig h t, p uff yb i t es, q ui ti t!  er es u l ts

 er ea r es cien t ific r e a s o n sb e hin dt hi s ad v ice .W h en b u t t er a n d mi l ka r ea tr o o mt em p era t ur e ,

t h e y em u l sif y t o c a p t ur e a ir .  en t h e t ra p p e d a ir b u b b les g r o w w i t h t h e h e a t in t h e o v en,

ac hie v in gab a k er y-w o r t h y , fl uff yt ext ur e in y o ur c a k es a n dc u p c a k es.

THE SIMPLY EGGLESS COOKBOOK