Dessert Recipes

Bisquick No Egg Cake Recipes

Even though Bisquick has baking powder already added, incorporating an extra teaspoon mixed with vinegar aids in the cake’s ability to rise for the eggless recipes.

When it comes to making cakes, it’s important to have the right ingredients, so it doesn’t fall flat.

Eggs not only give moisture and act as a leavening agent, but they are also the glue that binds the ingredients and holds the cake together. There are many reasons some people choose to bake without the use of eggs; whether it’s sensitivity, an allergy, or you are baking for someone who is vegan. There are many ways in which to replace eggs, though, so don’t despair. An easy substitute is using baking soda mixed with vinegar. These two ingredients mixed induce a chemical reaction which will cause a cake to rise. If you are not concerned with your cake rising, you can replace eggs with ingredients such as applesauce, flax or chia seeds, bananas, and yogurt.

Eggless Chocolate Cake

Eggless Chocolate Cake

I’ve made this cake many times and always get tons of compliments. You can also choose to make this cake gluten-free by using the gluten-free Bisquick option. I usually prepare this recipe without frosting as it’s quite moist on its own. The only thing that makes this cake taste better is a perfect cup of coffee to go with it.
Prep Time 20 mins
Cook Time 40 mins
Servings 6 people

Ingredients
  

  • cup Bisquick
  • 1 tsp baking powder
  • 1 tbsp vinegar
  • 1 cup granulated sugar
  • ¾ cup cocoa powder
  • cup milk
  • tbsp vegetable oil
  • 1 tsp vanilla extract
  • confectioners' sugar (for dusting)

Instructions
 

  • Preheat the oven to 350 °F. Grease a cake pan and line the bottom with parchment paper.
  • In a large mixing bowl, sift together one and three-quarters of a cup of Bisquick, one cup of granulated sugar, and three-quarters of a cup of cocoa powder.
  • Mix one teaspoon of baking powder with one tablespoon of vinegar in a small bowl and set aside.
  • In a separate bowl, using an electric mixer, combine one and three-quarters of a cup of milk, two and one-half tablespoons of vegetable oil, one teaspoon of vanilla extract, and the baking soda mixed with vinegar.
  • Add the wet ingredients to the dry ingredients and continue mixing. Do not over-mix.
  • Pour the batter into the prepared baking pan and bake for forty minutes, or until a toothpick inserted into the middle comes out clean.
  • Transfer the cake to a wire rack and let cool before dusting with the confectioners’ sugar.
  • Serve and enjoy.

 

Eggless Applesauce Cake

This cake is not your typical applesauce cake.The two cups of applesauce and buttermilk make it so moist, and the added flavor of cinnamon makes it the perfect cake for fall. You could serve it without the frosting, but the added taste of the cream cheese makes it that more decadent. You can also make this cake gluten-free with the gluten-free Bisquick option.
Prep Time 30 mins
Cook Time 30 mins
Servings 6 people

Ingredients
  

Cake

  • 3 cups Bisquick
  • 1 tsp baking soda
  • 1 tbsp vinegar
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 2 cups buttermilk
  • 2 cups applesauce (unsweetened)
  • 2 cups granulated sugar
  • 1⅓ cups butter (softened)

Cream Cheese Frosting

  • 2 packages of cream cheese (room temperature)
  • 1 cup butter (room temperature)
  • 6 cups confectioners' sugar
  • 4 tbsp heavy cream
  • 2 tsp vanilla extract

Instructions
 

Cake

  • Preheat the oven to 350 °F. Grease two round cake pans and line the bottom of each one with parchment paper.
  • Sift together three cups of Bisquick, one teaspoon of baking soda, and one tablespoon of cinnamon in a large mixing bowl.
  • Mix one teaspoon of baking powder with one tablespoon of vinegar in a small bowl.
  • In a separate mixing bowl, using an electric mixer, combine two cups of buttermilk, two cups of applesauce, two cups of granulated sugar, and one and one-third of a cup of butter.
  • Add the baking soda mixed with vinegar and beat until well combined.
  • Pour the wet ingredients into the dry ingredients and continue mixing for two minutes.
  • Distribute the batter evenly into the prepared cake pans and bake for thirty minutes.
  • Allow the cakes to cool in the pans for five minutes before transferring them to a wire rack to cool.

Frosting

  • Beat two packages of cream cheese and one cup of butter with an electric mixer until creamed.
  • Add six cups of confectioners’ sugar, four tablespoons of heavy cream, and two teaspoons of vanilla extract. Beat until smooth.
  • Add a little milk to thin out the frosting if needed.

Assemble

  • Level the top of one cake. Spread enough of the frosting to cover the top.
  • Add the second layer and continue spreading the frosting to cover the cake.
  • Serve and enjoy.

 

Eggless Vanilla Cake

I enjoy making this recipe for a particular friend who can’t stand the look or taste of eggs. (You know who you are). This is a very rich, moist tasting cake and the buttercream frosting adds the perfect touch.
Prep Time 30 mins
Cook Time 28 mins
Servings 6 people

Ingredients
  

Cake

  • cups Bisquick
  • 1 tsp baking soda
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tbsp vinegar
  • cup sweetened condensed milk
  • 1 cup buttermilk
  • 2 tbsp vanilla extract
  • ½ cup butter (melted)

Frosting

  • cups butter (softened)
  • 6 cups confectioners' sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk

Instructions
 

Cake

  • Preheat the oven to 350°F. Lightly grease a cake pan and line the bottom with parchment paper.
  • In a large bowl, sift together two and one-half cups of Bisquick, and one teaspoon of baking soda. Mix in two tablespoons of granulated sugar.
  • Mix one teaspoon of baking powder with one tablespoon of vinegar in a small bowl.
  • Make a well in the center of the dry ingredients and stir in one and one-quarter cups of sweetened condensed milk, one cup of buttermilk, and the baking soda mixed with vinegar.
  • Stir the mixture together using a whisk.
  • Pour the batter into the prepared pan and bake for thirty minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, the cake is done.
  • Cool the cake in the pan for five minutes before transferring it to a cooling rack.

Frosting

  • Beat one and one-half cups of butter until creamy.
  • Slowly add six cups of confectioners’ sugar beating at medium speed until well incorporated.
  • Add two teaspoons of vanilla extract and two tablespoons of milk. Beat in another tablespoon if needed.
  • Continue beating until the frosting becomes fluffy.
  • Frost the cake and enjoy.
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AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.