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Can I substitute something else for eggs in a boxed mix??? - Page 2

post #16 of 24

I know this was posted years ago, but I thought I would add to the thread to say that my favorite EASY homemade chocolate cake recipe calls for vinegar and baking soda instead of eggs.  Just as with a red velvet cake, the baking soda and vinegar react together to take the place of the eggs.  This recipe was common in the 1930's, when eggs were scarce, and is often referred to as a Depression Chocolate Cake.  It's super-easy and delicious as all get-out; plus, it's dairy free, egg free, and vegan!:

 

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water (you can substitute all or part of the hot water w/already-made coffee, and then omit the instant coffee granules)
3/4 cup vegetable oil (you can substitute canola oil or olive oil, although not EVOO)
2 tablespoons white vinegar (I've also used cider vinegar and red wine vinegar - all work well)
1 tablespoon instant coffee granules
1 tablespoon vanilla extract

 

Preheat oven to 350 degrees Farenheit.  Lightly grease and flour* a 13 x 9 baking pan (alternatively, grease the pan and line bottom w/parchment paper.) *I use cocoa instead of flour for chocolate cakes, so they don't end up with white flour residue on them.  Plus, it adds to the chocolateyness. 

 

With a whisk, mix dry ingredients in a large mixing bowl.  Combine the liquid ingredients together in a large measuring cup and then add to the dry ingredients, stirring just until combined. 

 

Pour batter into prepared pan.  Bake at 350 for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs on it. (if it comes out clean, it will be overbaked.)  This can also be baked in 2 - 8" or 9" round pans, but you would reduce the baking time to approx. 25-30 minutes (or until done.)

post #17 of 24

I baked cupcakes this morning, and I substituted 1 whole banana for the egg.  

I used an electric beater to mash the banana, then added the water and oil and mixed that for 5-10 seconds and then added the Betty Crocker Cake Mix. and mixed with the beater again for the 30 seconds and 2 minutes per the box.  The batter looked light and fluffy, like mousse.  The cupcakes turned out perfect, moist and fluffy!! And best of all they didn't fall apart like when I tried apple sauce!

 

Happy Baking!!

J :)

post #18 of 24
Quote:
Originally Posted by mamacarlsen View Post

I baked cupcakes this morning, and I substituted 1 whole banana for the egg.  
I used an electric beater to mash the banana, then added the water and oil and mixed that for 5-10 seconds and then added the Betty Crocker Cake Mix. and mixed with the beater again for the 30 seconds and 2 minutes per the box.  The batter looked light and fluffy, like mousse.  The cupcakes turned out perfect, moist and fluffy!! And best of all they didn't fall apart like when I tried apple sauce!

Happy Baking!!
J icon_smile.gif
. Is that the best sub fir eggs would you say? I am wondering how a banana could contribute to batter like an egg would.. could you also replace an egg for baking soda + applesauce? Thx
post #19 of 24

I personally substitute pureed fruit, like pumpkin, banana, or apple sauce for eggs all the time. In a chocolate cake mix it will not change the flavor or color, but in a vanilla cake mix you will notice. It makes the cake denser and it does hold together. I actually prefer subbing pumpkin in brownies since it gives them a nice dense fudgey texture.

 

I have used enger-g egg replacer and do not like it as a sub for eggs in a layer cake, it just doesn't hold the cake together well, would work for cupcakes though. My tip for using egg replacer is to whisk it for a long time before using it, you need it to get slimy and viscous.

 

I have baked scones that used soda, like 7-up, in place of eggs and they were awesome, never thought to try it in a cake.

 

As someone already pointed out, meringue powder also contains eggs, so don't use it in your BC for this customer with allergies. Check the ingredients if you are using packaged fillings too, like store bought lemon cured which likely contains eggs.

 

Good luck.

post #20 of 24
Quote:
Originally Posted by kareninflorida View Post
 

I know this was posted years ago, but I thought I would add to the thread to say that my favorite EASY homemade chocolate cake recipe calls for vinegar and baking soda instead of eggs.  Just as with a red velvet cake, the baking soda and vinegar react together to take the place of the eggs.  This recipe was common in the 1930's, when eggs were scarce, and is often referred to as a Depression Chocolate Cake.  It's super-easy and delicious as all get-out; plus, it's dairy free, egg free, and vegan!:

 

Thanks for sharing Karen, I'll put it away in my recipe box just in case it's needed.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Reply
~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
Reply
post #21 of 24
I have used gelatin in place of eggs very successfully. The ener-g and flax and such didn't work nearly as well. 1 Tb gelatin and 3 Tb hot water per egg. dissplve and slowly pour in blow while mixing. It isn't vegan though.
Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #22 of 24

I used 1/2 banana for every 1 egg. It turned out great. Tastes  like banana bread too. :-P

post #23 of 24

I have had a severe egg allergy for the past 20+ years.  When I started reacting to eggs in baked foods, I switched to egg replacement found in health food stores, but the cake mixes would be crumbly.  One year we couldn't get the egg replacement because it was on back order for a long time.  I replaced it with tapioca starch, and the cakes held together as well as when I could make them with eggs.  The replacement is 1 rounded tablespoon of tapioca starch per egg.  A little more won't hurt.  The result is very comparable to baked mixes using eggs, and I use this replacement for all of my baked recipes with good success.

post #24 of 24

I have a family member who can't do eggs either. I have used soda with the box mix. For chocolate cake I have used Dr. Pepper or Diet Coke. It's only 2 ingredients and way better for you! They turn out so light and always a huge hit. I even do it for potlucks at work..

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