I made a Duncan Heins cake mix with Ener G, but it was too moist, why?!
I made a Duncan Heins cake mix with Ener G, but it was too moist, why?
I made a Duncan Heins cake mix with Ener G replacer and oil as stated on the box. The equivalent of 3 eggs and 1/3 cup oil. The cake was super moist, but so moist that it fell apart when I cut it. Do I just need to cut back on the egg and oil? I am making it for a cake decorating class, and the teacher is not familiar with the vegan lifestyle. I am a new vegan myself.
Thanks.
Answers:
Ener-G replaces the aeration properties of egg but does almost nothing for binding. Instead of following the box instructions, try using the recommended amounts of powder +water to the water called for on the box but don't add the oil or mix yet. Whip the water+powder into a froth and then add mix and oil *last*. This avoids most of the problem you describe. You will still need to insure the cake is properly baked by test instead of depending on time. The cake will still be delicate and moist but not to the point it disintegrates.
My preferred solution is to do as above but also add 1/4 tsp Xanthan gum per egg called for to the dry mix. The Xanthan will replace the binding capacity of egg, but does nothing for aeration so Ener-G is still needed IMHO.
With the use of Ener-G plus Xanthan you get a final product that is superior to egg based cakes! Cleaner taste and a moist, delicate crumb that holds its form!
I bake at least two dozen eggless cakes per year BTW.
Source(s):
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The trouble is, there are some recipes that you simply cannot alter as much as you did this one. The only equivalent as far as your substitutes for eggs was the liquid volume. My question is, why do you want to make a vegan cake? If you choose a vegan lifestyle, you've no business imposing that lifestyle or any aspect of it on others. Make the cake according to package directions, with eggs, and just don't eat any of the results! Or - don't make a spectacle of yourself and drop out of the class.
Hmm. Are you sure you used the EnerG replacer correctly? And did you bake it long enough? Perhaps you added too much water. It could be, that for this recipe, you need to use a different sort of egg replacer. Check out these websites for ideas. The third one is a vegan recipe site that has loads of cake recipes.
Sounds like you didn't cook it long enough.
I don't go by the length of times on the box.
I just watch it closely and cook until brown.
here is a recipe from YA...I have not tried it..
SUPER MOIST CHOCOLATE CAKE: (Vegan)
1 1/2 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
1/2 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
TIP OF THE DAY: for an instant cake, have the premeasured, premixed dry ingredients at hand, then simply add the wet ingredients when you want a fresh treat! It makes a great birthday cake! Hey, it even freezes well!
Preparation time: 15 min. + 30 min. bake.