Gluten-free and Egg-free Recipes (with some Dairy-free options)

My sister-in-law recently asked, “An egg-free cake? Surely that is like a day without sunshine?” It really is possible to make yummy egg-free cakes that are also gluten-free without using egg replacer. I found this recipe recently which is egg-free and decided to adapt it for gluten-free also. I had a little while thinking about what ‘curd’ is. I know about curds and whey, but was wondering whether the cook was using soybean curd (tofu). I checked out Wikipedia and it seems that ‘curd’ in India (where the cook lives) means yogurt so I figured I would give it a try with the yogurt.


3/4 metric cup caster sugar (fine granulated white sugar) – this weighed 165 g (5.8 oz)

1 metric cup (250 g/8.8 oz) natural set yogurt. The yogurt I bought was unsweetened and was quite firm.

1 and 1/4  teaspoons baking powder (Make sure it is gluten-free. Mine is labelled gluten-free.) 

1/2 teaspoon baking soda (bicarbonate of soda)

1/2 metric cup cooking oil (I use canola or sunflower oil and it weighs 112 g/3.95 oz)

2 teaspoons vanilla extract/essence

1 and 1/2 metric cups plain gluten-free flour* (214 g/7.55 oz)


Pre-heat the oven to 200 C/400 F.

Grease and line a loaf pan.

In a large bowl thoroughly mix the yogurt and sugar.

Add the baking powder and baking soda and stir in thoroughly. Leave the mixture for a few minutes. It will become frothy like softly beaten egg whites and it will increase in volume.

Add the oil and vanilla to the mixture and stir in gently.

Sift the flour and gently fold into the mixture so that the bubbles of air are not lost. My mixture looked a bit lumpy but it was not due to flour lumps.

Pour the batter into the loaf pan and smooth out the top.

Bake in the oven for 10 minutes at 200 C, then reduce the temperature to 180 C/350 F and cook for approximately 45 minutes. My oven is not fan-forced and I find that it takes a lot longer for things to cook. If you have a fan-forced oven it will take less time than this so watch it carefully. When the skewer comes out clean it’s done.

The Verdict

I made this cake and had it in the oven just before a friend arrived with her children for lunch. For afternoon tea I sliced up the cake and cut the slices into halves. My friend and I took half a slice each with a cup of tea and told our children to help themselves. In less than a few minutes the cake had disappeared. I’d better make a double batch next time. The consistency is not quite as light as a sponge with my recipe but it is not as heavy as a pound cake. It’s just a happy medium. The sunshine is back.

*In Australia gluten-free plain and self-raising flour are readily available at supermarkets. I find that they work well in recipes so I don’t bother hunting out individual flours from health shops when I need a basic plain or self-raising flour. The brand I use is either “Orgran” or the Aldi “Has no” brand. They are a similar price. At a later stage I’ll set up a page where I discuss the flour content.


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