Question about egg substitutes.?!
Question about egg substitutes.?
I'm making something for a vegan friend of mine, and my cake requires eggs. So I'm wondering, are there any egg substitutes that will keep my cake the yellow color without really changing the taste?
Additional Details2 months ago
Egg beaters are eggs. They're the egg whites.
Answers:
2 months ago
Egg beaters are eggs. They're the egg whites.
I am allergic to eggs, and I use flax as a substitute. I grind the flax seeds in a coffee grinder (you can buy pre ground flax meal) Mix two TBSP flax meal with 5 TBSP warm water (per egg) and allow to gel for about five minutes. It will be the exact consistancy as an egg. I bake this way all of the time. Its also healthy-it contains omega 3 oils that are good for you. Its great that you are making something for a vegan friend-kudos to you! (btw-the flax wont alter the color or taste)
Egg beaters are the best. They have store brands, too. I'm sure it's the same.
Real eggs are the best. Substitutes have additives and added chemicals. Real eggs are natural. Veggies should know this, if they don't, they aren't real & true veggies.
eggs are too complex to create a simple substitue, making it vegan creates a virtually impossible task.
you can make some breads and other lean doughs without eggs, but most baked goods require eggs.
i have never seen a cake which does not use eggs, i do not beleive that the chemistry will work without eggs. if you are using a cake mix, it probably has animal constituents, lactose, Dactivated sterol etc.
As for the person who said eggs are natural, and you aren't a real veggie if you DON'T eat eggs - eggs are often produced by chickens who are sick and are FORCED to produce the eggs in terrible conditions. And, the vegetarian/vegan friend may not eat eggs for health reasons, not just animal cruelty. That was a very misinformed answer.
I found a page that might have some answers for you.
You can try applesauce as a replacement in something like a cake. Use the no sugar added type.
Here is what is suggested when using fruits as a replacement: 1/4 cup of applesauce, canned pumpkin or squash, or pureed prunes. If you use these foods, know that, depending on the recipe, they may add a hint of flavor. If you want to give the food a lighter texture, add an extra 1/2 teaspoon of baking powder, because using fruit purees to replace eggs can make the finished product somewhat denser than the original recipe.
The egg substitutes will usually not affect the color any more than regular eggs and generally don't affect the taste dramatically. I find they do change the texture, but only a little.
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we always make this its excellent!!!
oh ims orry yellow cake...:) try a banana! i believe oil can be substituted for egg as well, at least we do that and havent had any problems:)
This might sound funny but I use sprite when I am make cake. I am vegetarian too and I don't eat eggs. Sprite/coke works for me.
hey...instead of egg add Condensed milk, ur sure to get at walmart or any store.....
here the recipe goes----
Ingredients
1/2 can (400 grams for full can) condensed milk
140 grams (5 oz.) self-raising flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60 ml. (2 fl. oz.) melted butter or margarine
1 teaspoon vanilla essence
Method
1. Sieve the flour, baking powder and soda bi-carbb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. (2 1/2 fl. oz.) water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.
I make it always...as i dnt eat egg
instead of 1 egg, you can use...
? 1 tbsp gram (chick pea) or soya flour and 1 tbsp water
? 1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water
? 2 tbsp flour, ? tbsp shortening, ? tsp baking powder and 2 tsp water
? 50g tofu blended with the liquid portion of the recipe
? ? large banana, mashed
? 50 ml white sauce
Some of these can affect the taste or texture of your product, although not necessarily in a negative way. I like banana in my brownies. You can also buy a powdered vegan egg replacer. One of the big brands is EnerG, but there's also one made by Allergy Care as well as a few others. They're kind of expensive, but they equal dozens of eggs. It might not be worth it unless you plan on doing a lot of baking for this person.
The second link is to a vegan recipe site with plenty of cake recipes. Crazy cake might be a simple way of avoiding eggs.
Most cake recipes do call for eggs, but rarely do they really need to be put in. I've been making cake for years and never using egg. Even pancake recipes call for eggs, but it's just a silly superfluous ingredient in baking. For the colour... hey, food colouring is vegan. But, annato is good for adding colour that is healthy. Maybe even a little carrot juice for colour or something like that would work since carrots are pretty sweet and make good carrot cake too.
Some very funny answers.
Cakes can be made without egg. I've made loads, bought loads etc.
Egg can be replaced with banana, applesauce, vegan yogurt or oil. In my opinion, vegan yogurt or oil works best. I usually use a olive oil/orange juice mixture in victoria sponge cakes.
Why don't you post your cake recipe and we can suggest what the best substitute is? Some substitutes are better than others, it depends on the recipe.