Eggless Cakes in Bracknell
One cake here is made without egg: a 8-inch cake set on a set mousse made from cashews, £120, in 3 flavours. It contains cashews. Every sponge cake on the list — all 10 flavours — is made with eggs, and there is no egg-free version of them.
People search for an eggless cake for three different reasons, and they need three different answers. If it is a vegetarian household, the cake above is for you. If it is a vegan diet, it is also for you. If it is a diagnosed egg allergy, read the allergy section below before you order anything.
What does an eggless cake cost?
| Item | Price |
|---|---|
8" cake made without egg A set mousse made from cashews, about 7cm tall — contains cashews one size only | £120 |
6" sponge cake (contains egg) Every sponge flavour on the list is made with eggs 8–12 portions | £100 |
The egg-free cake comes in one size and one height, and the berries on top are the baker’s choice on the day — the vegan page has the flavours, the ingredients and the photographs. The sponge price is there for comparison, not as an eggless option.
Tell us what you need
We reply within 24 hours with a price. No deposit is taken until you are happy with the quote.
Not ready to send it? What follows answers most of what people ask first.
How long it takes
7–10 days for a simple design, at least 14 for two tiers.
Sooner is sometimes possible: a rush adds 50% when the notice is under 7 days, if the diary is clear.
In a hurry? Bento cakes take 3–5 days.
Delivery
From £30, quoted by distance from RG12 0UY.
Collection from Bracknell is free — see the areas we cover.
Paying
50% deposit to hold your date; orders under £50 are paid in full.
Balance 3 hours before collection, or cash on the day.
The deposit is non-refundable but transferable with 4 days' notice — full terms.
Which question are you actually asking?
“Eggless” is one word covering three different requirements, and a bakery that answers all three with the same yes is not being careful with you. A vegetarian household avoids egg but eats butter and cream. A vegan diet rules out butter, cream and honey as well. An egg allergy is not about the recipe at all — it is about the kitchen the recipe is made in. The table below gives the honest answer to each.
| Why you are asking | What rules it out | The answer here |
|---|---|---|
| Vegetarian household | Egg. Butter, milk and cream are fine | Yes — the 8-inch set mousse, £120 |
| Vegan diet | Every animal product, honey included | Yes — the same cake, which has none of them |
| Diagnosed egg allergy | Egg in the recipe and egg in the kitchen | Ask first — this kitchen handles eggs daily |
| A nut allergy as well | The cashews the cake is set on | No — and the nut page says why |
What is an egg actually doing in a sponge?
Holding the air. Whipped egg traps the bubbles that make a sponge a sponge, and the protein sets in the oven so the crumb stays up instead of collapsing as it cools. That is why an eggless sponge is a different recipe rather than the same one with a line removed: the substitutes that work — aquafaba, flax, commercial replacers, a baking-powder-and-oil batter — each change the crumb, the keeping time and the taste, and each has to be developed and tested rather than improvised for one order.
The cake this kitchen makes without egg sidesteps the problem instead of solving it. It is not a sponge at all: it is a set mousse of cashews, dried fruit and nuts, about 7cm tall, which needs no egg because it needs no crumb. That is also why it comes in one size — the recipe was built as one cake rather than scaled from a sponge.
What does an egg allergy change about ordering a cake?
Everything, and the recipe is the smaller half of it. Egg is one of the fourteen allergens UK food law requires a business to tell you about, and the Food Standards Agency expects that information to cover what is in the food and how it was made. In a single domestic kitchen where eggs are cracked most days, the honest statement is the one in our policy: while every care is taken, products may contain traces of allergens.
So the practical advice is the opposite of what a web page usually says. Do not order from a form. Say in the enquiry that it is an allergy, say how severe it is, and let the answer be a real answer — including the possibility that we say no. A no you can plan around is worth more than a yes nobody checked. The allergens page lists all fourteen and what is in each cake, dairy-free and gluten-free answer the same question for the other two, and the kitchen’s Food Hygiene Rating is on the about page.
What else should a vegetarian check besides the egg?
The setting agents and the finishes, which is where the surprises live. Gelatine is the obvious one — it is made from animal collagen and it turns up in mousses, glazes and jellies, including some of the soufflé-style fillings in Eastern European cakes. Beyond that: isinglass in some glazes, shellac in certain shimmer products, and the stock answer “it is only a decoration”, which is not an answer.
Rather than publish a list that might be wrong for your cake, the rule here is to name what is in the one you are ordering when you ask. For the layered cakes on the Eastern European page — a bird’s milk with a set soufflé, for instance — ask specifically what the soufflé is set with, and you will be told rather than reassured.
What else do people ask?
Allergies? Our kitchen handles all 14 of the allergens UK law requires us to declare, so nothing we bake is free from any of them. What is in each cake, and our hygiene rating.