Eggless lemingtons

This was the first recipe I tried of my grans.

I love making these beauties although the kitchen sink will have another opinion about this matter. Everything gets coated with chocolate.


IPAD 2015 2140Ingredients:

  • 2 x cups cake flour.
  • 1 x cup castor sugar.
  • ½ x cup cooking oil.
  • 1 x tsp vanilla essence.
  • 1 x tbsp. vinegar.
  • 1 x cup water.
  • 1 x tsp bicarbonate of soda.


  • Mix the cake flour and bicarbonate of soda together in a bowl.
  • In another bowl, mix the water, sugar, oil and vanilla essence together, till all the sugar has been dissolved.
  • Pour the water mixture into the flour mixture.
  • Whisk until the mixture is smooth and lump free.
  • Pour into a greased square pan and bake in a preheated oven at 180 degrees for 20 – 25 minutes or until the cake tester comes out clean.
  • Allow to cool before cutting into squares.

Ingredients for the chocolate coating:

  • 1 x cup water.
  • 1 x cup sugar.
  • 9 x tbsp. cocoa powder.


  • Boil everything together over a low heat until the mixtures doubles in height while boiling.
  • Remove from heat and cool.

Take the squares and dip in the chocolate mixture.

Roll in desiccated coconut and it is ready to be served.

Eggless coca-cola cake

I came across this recipe on Mela’s website well the link was there and I clicked on it and hey presto I had the recipe for this cake.

I was really stoked to try it out. I have never in my life had a coke cake.

The cake was delicious and I decorated it with white fondant bows.




  • 200grams x margarine
  • 45ml x sugar
  • 2 cans x condensed milk
  • 60ml x cold water
  • 450g x cake flour
  • 20ml x baking powder
  • 10ml x bicarbonate of soda
  • 75ml x cocoa powder
  • 500 ml coke, at room temperature


  • Preheat the oven to 180 degrees celsius.
  • Grease and line 3x 20cm round cake tins.
  • Cream the butter and sugar until light and fluffy.
  • Pour the condensed milk into the creamed mixture
  • and the 60ml cold water.
  • Pour the water into the mixing bowl and continue beating.
  • Sift the flour, baking powder, bicarbonate of soda and cocoa powder and add this to the creamed condensed milk mixture.
  • Continue beating and then add the coca cola to the mixture.
  • Beat until the ingredients are well combined.
  • Spoon the mixture into the baking tins and bake for 40 minutes or until the cake pulls away from the sides of the tin – a skewer should come out clean when they cake is tested.
  • Leave the cakes to stand for a few minutes and then turn them out onto a wire rack.
  • Leave to cool.

Chocolate Cream Cheese Frosting

  • 200g margarine
  • 400g sifted Spar icing sugar
  • 90g cocoa powder
  • 2 x 230g tubs cream cheese
  • 60ml fresh cream


  • Cream the butter until light in colour and gradually add the icing sugar.
  • Sift the cocoa into the creamed butter and continue beating.
  • Add the cream cheese and cream the mixture until the ingredients are combined.
  • Pour the fresh cream into the frosting and beat for a few seconds until light and fluffy.


Avocado chocolate cake

I can across this recipe by chance. I saw a post on Facebook and my curiosity got the better of me, so I tried it out.

I think it is a mind over matter thing, when it comes to eating this cake. The first bite I ate, I did not like the taste at all, but after the second bite I was madly in love with it. I kept picturing the mashed avocado in my head.  Next time I make this cake, I am going to do it blind folded.




3 x cups all-purpose flour

5 x tablespoons cocoa powder

2 x teaspoons baking powder

2 x teaspoons bicarbonate of soda

1/2 x teaspoon salt

1/2 x cup cooking oil

1 ripe avocado, mashed until smooth

2 x cups water

2 x tablespoons white vinegar

2 x teaspoons vanilla essence

2 x cups castor sugar


2 x ripe avocados, mashed until smooth

2 x cups icing sugar

5 x tablespoons cocoa powder


In a large bowl, whisk first five ingredients.

In another bowl, whisk oil and next four ingredients and sugar

Pour wet avocado mixture into flour mixture and mix well until smooth.

Divide batter evenly between  2 x 20cm greased cake pans.

Bake in a preheated oven at 180 degrees for 20 – 25 minutes or until the toothpick comes out clean.

To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.

Condense milk cake

This is a condense milk eggless sponge cake recipe that I found on the internet. I was trying to get a recipe for a Victorian sponge cake and this recipe popped up.

I was under the impression that using condense milk in a cake would make it extremely tooth ache sweet, but it wasn’t at all. If you didn’t know that there was condense milk in the cake you would never know at all.

Also the cake browned very quickly and as Yolanda Gumpp would say the cake caramelized on the top.

The only part I found difficult and you can see from the picture is the icing part. This was the first time I tried to whip fresh cream and the recipe said peaks, I am not sure what I was expecting but I beat that cream till it started to separate and become clumpy like butter.

Thank goodness it was just family I was serving it to so they ate it without saying that the icing tasted like butter 🙂


You will need 1 x round 20cm cake pan.

This recipe makes one round cake


  • 2 ½ x cups cake flour.
  • 2 x tsp baking powder.
  • 1 x tsp baking powder
  • ¼ x tsp salt.
  • 2 x tbsp. sugar.
  • 1 x can Clover condense milk.
  • 1 x cup tap water.
  • 2 x tbsp. white wine vinegar.
  • 2 x tbsp. vanilla essence.
  • ½ x cup melted margarine.


  • In a bowl, sift cake cake flour, baking powder, baking soda and salt together.
  • Add the sugar and stir.
  • In the center of the cake, make a well.
  • Add the condense milk, water, vanilla essence, vinegar and margarine.
  • Using a whisk, whisk the mixture till everything is well combined and there are no lumps.
  • Pour the batter into the greased round cake tin.
  • Bake in a preheated oven at 180 degrees for 25 – 30 minutes or until the cake tester comes out clean.
  • Allow to cool for 10 minutes in the cake pan before turning out onto a cooling rack.
  • Once completely cool, ice to your hearts content.

Eggless doughnuts

This is just up my street. I love love loveee doughnuts and guess what the recipe is eggless.

My mum gave me this recipe to try out. She came across it on someone’s Facebook wall and I knew that I just had to try it out.

I tweaked the ingredients a little here and a little there.

Seriously why should all the meat eaters have all the delicious sweet things?


This recipes make about 40 doughnuts


  • 4 x cups self-raising flour
  • 125g x rama margarine
  • 1 x cup castor sugar.
  • 1 & 1/2 cups x amazi – add a little at a time you might require a little more or a little less
  • Oil for deep frying


  • Place the flour into a large mixing bowl.
  • Rub in the margarine until it resembles breadcrumbs.
  • Stir in the sugar.
  • Add the amazi and make soft dough.
  • Refrigerate for half an hour.
  • Heat the oil.
  • Roll out the dough on a lightly floured surface and cut out rings with a doughnut cutter.
  • Or use a round cookie cutter or even a glass and use a smaller cookie cutter for the holes.
  • Fry the doughnut rings until golden, drain on absorbent paper.

Dip or roll the doughnuts in desired topping on one side only.


  • Mix one part cinnamon powder to three parts of sugar.
  • Mix a quarter cup of icing with a couple of drops of water, add food colouring.
  • Dip the doughnut into the icing mixture and sprinkle with hundreds of thousands or chocolate sprinkles.
  • Top with melted chocolate or chocolate spread.

Eggless banana bread

This is one of my all times favourites. Especially when I find out that I have left over bruised bananas that know one to eats and are just sitting on the counter waiting to be thrown out.

Perfect reason to make banana bread and the aroma this loaf lets off while it bakes is soo mouth watering.

Add the amazing part is that its EGGLESS!!!!



  • 125g x rama margarine.
  • ¾ x cup brown sugar.
  • 3 x bananas, mashed.
  • 1 x tsp white wine vinegar.
  • 1 x tsp bicarbonate of soda.
  • ¼ x cup hot milk.
  • 2 x cups self raising flour.


  • Cream the sugar and the margarine together, till soft and fluffy.
  • Add mashed bananas and mix well.
  • In a cup mix the hot milk and bicarbonate of soda and stir till it doubles in volume and becomes frothy.
  • Add the milk mixture to the banana mixture.
  • Add vinegar and mix well.
  • Add the sifted cake flour and mix well.
  • The batter will become thick.
  • Pour the batter into a greased loaf pan.
  • Bake in a preheated oven at 180 degrees for 30 – 45 minutes or until the cake tester comes out clean.

Eggless carrot cupcakes with cream cream frosting

This is the first thing I ever learnt to bake.

I can still remember it was 10 o’clock on a Saturday night and I was potting away in the kitchen making these cupcakes.

It took about 10 tries before I finally got the spice mixture correct.



  • 1 ¼ x cup cake flour.
  • 1 x cup plain flour.
  • 1 x cup grated carrots.
  • 2 tbsp + ¼ x cup cooking oil.
  • 1 x tsp baking powder.
  • ½ x tsp bicarbonate of soda.
  • 1 x tsp cinnamon powder.
  • ½ x tsp mixed spice.
  • ½ x tsp vanilla essence.
  • A pinch of salt.
  • 1 x cup castor sugar.
  • ½ x cup chopped pecan nuts.


  • Place 2 bowls side by side.
  • In bowl number 1, sift the cake flour, the baking powder, the bicarbonate of soda, the cinnamon powder and the mixed spice and set aside.
  • In bowl number2, mix the yoghurt, the oil, the vanilla essence and the sugar, till all the sugar has dissolved.
  • Add the flour mixture, a little bit at a time to the yoghurt mixture.
  • Mix till everything is well combined.
  • Add the carrots and the chopped up pecan nuts and mix well.
  • Fill each muffin cup ¾ .
  • Bake in a preheated oven at 180 degrees for 20 minutes or until the cake tester comes out clean.
  • Remove from the oven and allow to cool for 10 minutes before turning out onto the cooling rack to cool further.
  • Once completely cool with cream cheese icing.

Cream cheese icing:


  • 100g x icing sugar.
  • 250g x plaing cream cheese.
  • 100g x rama margarine.
  • 1tsp x vanilla essence.


  • Mix everything together till well combined and there are no lumps.
  • Place mixture into a piping bag and ice the cupcakes.
  • Place a pecan nut on the top and sprinkle pecan nut shavings over the top.

Eggless burfee cake

Like everyone else and I am sure there are alot of us out there that just love burfee. I have never tried to make it as yet.I was told it was a complicated process but give me time and I will try and make.

However when I came across the burfee cake, I had to try it out. I didn’t even know there was something called Klim till I tried this cake.

Another thing I like about this cake is that it is Eggless.


125g x soft rama margarine

1 x cup castor sugar

100g x Klim milk powder, I have not tired this recipe with cremora powder, so I am not sure how it will come out.

100ml x Nestle dessert cream

200ml x full cream milk

5ml x vanilla essence

210g x cake flour

7,5ml x baking powder

5ml x bicarbonate of soda

Pinch of salt

2,5ml x cardamom powder


Cream together the sugar and the margarine until the margarine becomes fluffy.image

Add the milk powder and continue creaming, the mixture should resemble bread crumbs.

Add the dessert cream, the milk and the vanilla essence

Add the flour, baking powder, cardamom powder.

Mix tell well combined and the mixture is smooth.image

Divide the mixture into a 2 cake pans.

Bake for 22 – 25 minutes or until the cake tester comes out clean.

Allow the cakes to cool for 10 minutes, before turning them out onto cooling racks.

Cream cheese frosting

120g x rama margarine

375ml x icing sugar

230g x plain cream cheese

5ml Vanilla essence

Tinted almonds, to decorate

For the frosting:

Cream butter and gradually add the icing sugar until light in colour.
Add the cream cheese and continue beating.
Add vanilla essence.
Continue beating until smooth.



Once the cakes have cooled, ice them and sandwich them together and decorate to your hearts content and sprinkle with tinted almond nibblers

How to make a surprise cake

When I saw people making cakes like these, I used to think that they were so complicated, but in fact they are really simple and easy to make.

I saw the tutorial video on Facebook, and I knew that I just had to try it out.


To make this cake, you will need the following:

  • 4 x layers of chocolate cake.
  • 9 x packets M&M milk chocolates.
  • Circle cookie cutter.


  • Place a blob of chocolate icing on your plate and place the first layer of your cake ontop of the icing.
  • Press down gently so that the cake will be firmly kept in place.
  • Take layer 2 and 3 and stack them ontop of each other.
  • Using the circle cookie cutter, cut in the center of both layers.
  • Place layers 2 and 3 next to each other and ice one side of each layer with icing. Do not ice inside the hole.
  • Place layer 2 icing side done ontop of layer one and then place layer 3 icing side down ontop of layer 2.img_5637
  • Fill the cape with M&M chocolates all the way to the top.
  • Ice the top of layer 3 with ice, avoiding the M&M.s
  • Last but not least. Place layer 4 ontop.img_5640img_5641
  • Now you can ice the cake any which way your heart desires.