Easy Egg-free Halloween Cake Recipe

This super easy Halloween graveyard cake features an effortless egg-free chocolate sponge topped with chocolate frosting and plenty of sweets to resemble a spooky graveyard.

A super easy egg-free Halloween cake recipe

I absolutely love Halloween. It’s my favourite holiday of the year. The whole dressing up thing, the excuse to eat all. of. the. sweeties., the ghoulish fun. I really do love it.

Each year, I try to share a Halloween bake or two, and so this is my contribution to the wonderful world of Halloween baking for this year – a super easy egg-free Halloween graveyard cake.

For this cake, I’ve used some of the UK’s all-time favourite Halloween sweets to create a cake with three spooky graves complete with gravestones and a rickety crooked graveyard fence.

It’s an easy enough recipe to make and assemble, too, so it’s perfect to get the kids tucked in with the baking and decorating, given no one’s allowed to go trick or treating (or visiting theme parks) this year. 

Ingredients you’ll need to make this egg-free chocolate cake recipe

For the egg-free chocolate sponge cake

•  200 grams self-raising flour
• 20 grams cornflour
• 225 grams caster sugar
• 30 grams cocoa powder
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 225 ml full-fat milk (or non-dairy substitute)
• 75 ml vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla bean paste

Egg-free Halloween graveyard decorating ideas

• ready-made chocolate frosting, for the earth
• Quality Street matchmakers, for the crooked graveyard fence
• Oreo cookies, for the grave dirt
• orange smarties, to outline the graves
• shortbread biscuits, for the gravestones
• dark chocolate, for the gravestones
• vanilla frosting, for the gravestone words
• Maltesers, to hold up the gravestones 
• sugar skulls, bones, eyes and pumpkins, to decorate

How to make an egg-free chocolate cake

1. Mix the dry ingredients together in a mixing bowl.
2. Combine the wet ingredients in a measuring jug.
3. Stir the wet ingredients into the dry, and mix well.
4. Pour into a 9-inch square baking tin lined with baking paper.
5. Bake in a preheated 180 C/ 170 C fan/ 350 F/ Gas 4 oven for 30 minutes.
6. Cool and decorate as desired.

Egg-free baking, you’ve asked, I’ve listened

Since 2011, my readers have repeatedly requested that I share egg-free baking recipes. This Halloween graveyard cake recipe is officially the first deliberate egg-free bake shared on the blog. I’m sorry it’s taken so long.

There are a wide variety of egg substitutes. My tried-and-tested egg replacer used to be flax gel, see recipe below, but it’s a bit of a faff to make, requiring a degree of organization I usually don’t possess.

However, I recently learned about using a vinegar/baking soda combination as an egg replacer. This is going to take my egg-free baking to the next level, I believe. Watch this space!

How do I make a cake egg-free?

The easiest way to make a cake egg-free is to replace one egg with 1 tablespoonful of an acid such as vinegar or lemon juice with 1 teaspoonful of bicarbonate of soda.

The acid/soda combination creates air bubbles in the cake, giving it lift and a light, airy texture.

How do you make a flax gel egg replacer?

• Simmer 2 cups/475 ml of water with two tablespoonfuls of whole flax seeds for 10-20 minutes.
• Strain the mixture and discard the seeds.
• Use 1/2 cup/ 118 ml of the flax gel to replace one egg in recipes calling for no more than two eggs. 

With thanks: a huge shout out to egg-free Callum and his sister Caitlyn for the inspiration for this cake. 

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