Egg Free Milk Free Coffee Raisin Recipes

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GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE



Grandma's Eggless, Butterless, Milkless Cake image

You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.

Provided by Tina Demasi-Lemons

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 18

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
⅔ cup vegetable oil
2 cups water
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract

Steps:

  • In a large bowl, combine all the dry ingredients together.
  • Combine all the wet ingredients together in another bowl.
  • Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
  • Pour batter into a greased 9 x 13 inch pan.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 39.3 g, Fat 8.6 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 195.6 mg, Sugar 22.4 g

EGGLESS COFFEE CAKE



Eggless Coffee Cake image

This is a fantastic recipe. I have lots of eggless, dairy free recipes!

Provided by Chris

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 6

Number Of Ingredients 14

1 ½ cups sifted unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup white sugar
3 teaspoons egg replacer (dry)
4 tablespoons water
1 cup sour cream substitute
½ teaspoon vanilla extract
¼ cup fresh blueberries
¼ cup chopped walnuts
5 tablespoons white sugar
2 tablespoons soy margarine
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  • In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
  • In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 65.2 g, Fat 14.8 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 407.9 mg, Sugar 38.7 g

EGG-FREE DAIRY-FREE NUT-FREE CAKE



Egg-Free Dairy-Free Nut-Free Cake image

This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.

Provided by Bridget Brooke-meer

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
½ teaspoon salt
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
½ cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  • In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
  • Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 51.2 g, Fat 12.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 303.7 mg, Sugar 31.2 g

DAIRY-FREE COFFEE CREAMER



Dairy-Free Coffee Creamer image

If you're vegan or just dairy-free, this creamer is a flavorful way to sweeten and lighten your coffee with just a few ingredients, including almond milk, maple syrup, and vanilla. You can leave out the corn starch, but it helps thicken it just a little to make it seem creamier.

Provided by Tammy Lynn

Time 10m

Yield 16

Number Of Ingredients 4

1 cup unsweetened almond milk
2 tablespoons maple syrup
½ teaspoon cornstarch
2 teaspoons vanilla extract

Steps:

  • Combine almond milk, maple syrup, and cornstarch in a small saucepan. Whisk until all the cornstarch is dissolved. Continue to stir frequently over medium heat until the mixture comes to a slow boil. Remove from heat and whisk in vanilla.
  • Store in an airtight jar in the refrigerator for up to 5 days. Shake before serving.

Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.4 g, Fat 0.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 10.3 mg, Sugar 2 g

EGG-FREE OATMEAL-RAISIN COOKIES



Egg-Free Oatmeal-Raisin Cookies image

No eggs? No problem. Even discerning eaters won't be able to taste the difference between these treats and traditional oatmeal cookies. This recipe adapted fromMartha Stewart's Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 14

3 cups old-fashioned rolled oats
1 cup plus 2 tablespoons all-purpose flour
1/2 cup toasted wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light-brown sugar
2 tablespoons ground flaxseed meal
6 tablespoons warm water
1 teaspoon pure vanilla extract
1 1/2 cups raisins

Steps:

  • Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
  • Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
  • Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
  • Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

RAW RAISIN OATMEAL COOKIES - EGG FREE, DAIRY FREE



Raw Raisin Oatmeal Cookies - Egg Free, Dairy Free image

Raw version of the raising oatmeal cookie. It's best to store them in the fridge, that way they'll stay nice longest.

Provided by Healthy_Chef

Categories     Dessert

Time 15m

Yield 25-30 cookies

Number Of Ingredients 7

2 cups oats
1 cup raisins
3/4 cup pitted dates
1 teaspoon ground ginger
1 teaspoon ground allspice
2 tablespoons honey or 2 tablespoons Agave
cocoa, nibs (available at health food shops)

Steps:

  • Put the dates in the food processer and mix until fine.
  • Add the oats, raisins, ginger, allspice and honey/agave. Blend until the mixture sticks together.
  • If you're using coco nibs add them at the end and give one final mix in the food processor so that the nibs are mixed in with the rest of the ingredients.
  • Form the mixture into little balls using your hands. Then lightly press them in between your palms to flatten the cookies. Put on a plate or in a tub and keep in the fridge.

Nutrition Facts : Calories 83.9, Fat 0.9, SaturatedFat 0.2, Sodium 1.1, Carbohydrate 17.7, Fiber 1.9, Sugar 7.6, Protein 2.4

EGG-FREE MILK-FREE COFFEE RAISIN



Egg-Free Milk-Free Coffee Raisin image

I was looking for a non-chocolate cake (weird, huh?) for my best friend who returned from Germany after a month and a half. I found this recipe on www.allrecipes.com, and since my friend's a coffee-holic, I thought she might like this cake. Well, it turned out great, except that it just refused to budge from the pan (probably because the of the raisins, which tended to settle at the bottom)! So I cut this into pieces in the pan itself, and then took them out separately. This makes for a fabulous, and surprisingly low cal dessert and matches wonderfully with a dollop of ice cream. Personally, I would use a little less sugar and raisins, and omit the allspice... 'coz I'm a coffee-holic too! Hope you enjoy this one! (Prep. time includes cooling time for the coffee-mixture.)

Provided by Anu_N

Categories     Bar Cookie

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 cups strong brewed coffee (the stronger, the better!)
1 1/2 cups white sugar (I would use less)
1/2 cup butter
1 cup raisins (I would use less of these too)
1 teaspoon ground allspice (I usually omit this, and double the cinnamon instead)
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F (175°C).
  • Grease and flour a 9x13-inch pan.
  • Sift together the flour, baking soda and baking powder.
  • Set aside.
  • In a large saucepan combine the coffee, sugar, butter, raisins, allspice and cinnamon.
  • Bring to a boil, remove from heat and set aside to cool to room temperature.
  • (A quick way of doing this is by placing the saucepan an ice-water bath, stirring the coffee-mixture to quicken the cooling process).
  • Stir in flour mixture until well combined.
  • Pour into a 9x13-inch pan.
  • Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean.
  • Remove from the oven and let it cool completely before attempting to slice it into pieces, because this one tends to stick to the bottom of the pan, even after greasing and flouring.
  • A good way around this is to use parchment paper, but we don't get that here, so I just cut the "brownies" in the pan; it's a pretty messy job, but gives you all the more crumbs to pick at!
  • Serve this with a scoop of vanilla ice-cream (mmmm) and indulge!

Nutrition Facts : Calories 158, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 148.7, Carbohydrate 29.4, Fiber 0.7, Sugar 16.1, Protein 1.9

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