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Egg Free Cake | 『卵アレルギー』用のケーキ

Egg Free Cake | 『卵アレルギー』用のケーキ

Having a child or a family welcoming his or her first birthday is a valued day. But…having some kind of allergy seems to be a common issue living in the modern days among young Moms. Having become a grandma…our grandson’s birthday is coming up next week and ‘YES’ ! our little earthling has allergy – EGG allergy. Welcome to club earth.

So….I’ve been researching into cakes made without eggs which is an absolute MUST.

Secondly, hardly any sugar except for natural sweet additives.

Thirdly, no fresh cream.

Last, loves sweet potatoes, bananas and strawberries. Phew…some likes for me to handle the birthday cake baking.

So…..what ever I decide to make, I need a nice base cake and I think I have come up with a sponge cake which is even delicious for adults so here it is. It’s a simple soft, moist and fluffy cake so if there are any MOMs out there looking for a good recipe…give this a try. You can add more honey as to the sweetness to your  allowance – the child will probably like more sweetness the better.




① 卵はつかわない

② 甘さは自然の甘さがいい

③ 生クリームは使わない → 豆乳クリームを代用しようかな?

④ 好きなものはさつまいも、バナナ、苺











Egg Free Cake | 18cm Kouglof Tin

  • Cake Flour 240g * replace 5 tablespoons of flour and with corn starch
  • Honey 60g
  • Baking Powder 1 teaspoon
  • Baking Soda 1/2 teaspoon
  • Salt 1/2 teaspoon
  • Oil 1/2 cup / 100g
  • Vanilla Extract 2 teaspoon
  • Yoghurt 1 cup / 225g


  1. Preheat the oven to 350F/180C. In a large bowl sift together the flour, corn starch, baking powder, baking soda and salt.
    2. In a small bowl yoghurt and oil and vanilla essence blend them quite well, adding the honey last to set aside.
  2. Now make a well in the center of the flour bowl and stir in the wet ingredients.
    4. Stir the mixture together thin rubber spatula, but do not over do it.
    5. Grease the kouglof with oil and pour in the batter. Flatten the surface.
  3. Bake for 25minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
    7. Remove the cake from the tin and cool the cake completely and frost with your favorite frosting.


Egg Free Cake | 卵アレルギー用のケーキ18cm Kouglof Tin


  • 薄力粉・・・・・・・240g (大匙5分の薄力粉をコーンスターチに差し替えます)
  • 蜂蜜・・・・・・・・60g
  • ベーキングパウダー・・・・小匙1
  • ベーキングソーダ・・・・・小匙1/2
  • 塩・・・・・・・・・・・・小匙1/2
  • バニラエッセンス・・・・・小匙2
  • 菜種油かサラダ油・・・・・100g
  • ヨーグルト・・・・・・・・1カップ 225g


  1. クグロフ型は油をよく塗っておきます。オーブンを180℃の予熱しておきます。
  2. 薄力粉とコーンスターチ、ベーキングパウダー、ベーキングソーダ、塩を合わせてふるっておきます。
  3. 別のボウルにヨーグルトと油とバニラエッセンスを入れ、よく混ぜ合わせます。最後に蜂蜜を加え分離していない状態まで確かめます。
  4. 粉類に液体 3を加えよく混ぜます。下から救い上げる様に混ぜます。捏ねすぎない様に気をつけてください。
  5. クグロフ型に流し入れ、180℃に予熱したオーブンで25分焼く。やや熱い状態で型からはずし冷まします。
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