Egg alternative for a lemon cake?!
Egg alternative for a lemon cake?
Would applesauce be a suitable replacement for egg, or would it clash with the lemon flavor? If so, should I use a banana? Or just Ener-G?
Additional Details3 weeks ago
If I were to use oil, how much do you think I should use per egg?
Answers:
3 weeks ago
If I were to use oil, how much do you think I should use per egg?
This might sound odd... BUT you can actually substitute a can of lemon lime soda for both the egg AND OIL asked for by the cake mix... works great kids dont know the difference..
Applesauce or mushed banana is a good substitute for the OIL in cake recipies cause it gives the moisture required... it is however NOT a good substitue for the egg because it doesnt give the cake the same kind of lift that the egg or even the bubbles in the soda would give.
Ummm..........
How about canola oil or some sort of vegetable oil.
Sounds yummy, GOOD LUCK!
I'm no chef, but why not just use an egg substitute like Egg Beaters?
Here is a list of several possibilities from Vegetarian Cooking for Dummies.
:)
http://www.dummies.com/wileycda/dummiesa...
Personally, when I am baking I use 2 tbsp of corn starch for 1 egg and then just enough oil or water to get proper batter consistency. It is cheaper than egg replacer and does the same thing. But check out the site because you can also try things like using tofu.
My sister in law uses the right amount of cornstarch and water. It worked great for me with a box cake, instead of eggs. You wouldn't know! I think it's 1 T cornstarch and 2 T of water to replace 1 egg. BUT I would put 4 "eggs" in instead of 3, to make sure it doesn't fall apart.
It won't clash with the flavor.
Make sure you grease and flour your pan, don't let the cake cool in the pan longer than reccomended, etc.. to avoid problems with cake falling apart.
I tried EnerG egg replacer before and had trouble with cake falling apart. I had less problems with the cornstarch mixture. But EnerG might work if you put a couple more "eggs" in than the recepie calls for. (if it calls for 4 eggs, put the equivalent EnerG of 5 or 6 eggs)
Good luck!
Applesauce should work great. It will also help make the cake more moist.
Banana can work, but both applesauce and banana tend to leave a hint of the flavor and that might be unwise with a lemon cake. Lemon-lime soda is another suggestion I heard out of a Cooking Light magazine, they said to use a diet soda with a cake mix from a box and ice with fat free cool whip... I found the cake to be delicious, but too soft? I guess that's the word. it fell apart really bad and was hard to eat.
I personally recommend using 1 tbsp soy flour and 2 tbsp water per egg in the recipe. Plus, the soy flour, for whatever reason, prolongs the shelf life of your baked goods up to a week!!!
I use ground flax seed as an egg replacer in baking-if you mix 2 tablespoons flax with 5 tablespoons of warm water, and let it gel up for about 5 minutes, it will be the exact texture and quantity of one egg-just double the amounts as needed. Works great. Good luck with your cake-sound yummy
Try this link on how to replace eggs in your cooking:
http://www.wikihow.com/replace-eggs-in-y...
Also, there is an old Weight Watcher's trick that many vegans can use: replace the eggs and oil in the recipe with a can of pumpkin puree. It makes the bread/cake moist and is healthier for you.