Cooking an eggless cake

Cooking an eggless cake - Person Holding Stainless Steel Cup and Spoon

I am about to cook a cake.

I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunately (or fortunately) I do not eat egg.

So, what else can I add instead of egg which will ensure the consistency?



Best Answer

Eggs are added to a cake primarily to help it rise, and to a limited extent to improve the moistness. The lecithin in the yolk also has emulsifying properties. For cakes, commercial egg replacers such as Ener-G will usually do the job nicely.

There's also a dairy product called QimiQ that's used in all manner of recipes to substitute for eggs, especially when a recipe needs raw eggs. It will also work well for cakes, although the substitution tends to be a little more involved. Also, it's probably harder to obtain.

I wouldn't substitute anything else in a cake. I've heard of people substituting all manner of things in other baked goods like cookies, but with a cake, you really need it to rise and you need the wet ingredients to bind together with the fats, and the only single "common" ingredient that will do that is either egg or a commercial egg substitute.

If you're literally about to bake this, as in you've got all your other ingredients already sitting in mixing bowls, and need to substitute the eggs with common ingredients you already have in your fridge or pantry, then I'm afraid you may have wasted your time (and your other ingredients). But maybe somebody else will have some suggestions - guess it can't hurt to wait, given the alternative.




Pictures about "Cooking an eggless cake"

Cooking an eggless cake - Person Decorating Cake with Chocolate
Cooking an eggless cake - Woman in White Sweater Baking Cake
Cooking an eggless cake - Girl in Yellow Shirt Holding Brown Cake



Can you bake a cake without eggs?

Can you make a Betty Crocker cake mix without eggs? Yes, you can! To do so, substitute the three eggs called in the box for 1/4 cup of plain regular yogurt + 1/4 cup (35 g) all-purpose flour.

Why my eggless cake is not fluffy?

1. Because of the absence of eggs in the batter, there are more chances of eggless cake not turning super spongy. Therefore, make sure you preheat the oven and place the cake as much as possible, in the center of the pan.

How will a cake turn out without eggs?

Whisk together water, oil, and baking powder. This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

How can you bake without eggs?

Baking Soda and Vinegar Combine 1 teaspoon of baking soda and a tablespoon of white vinegar for the ideal egg substitute for baking all things light and fluffy and wonderful, like pancakes and sponge cakes.



How To Make an Eggless Cake




More answers regarding cooking an eggless cake

Answer 2

I asked a similar question a few days ago. I learned that depending on the kind of cake you can sometimes sub-in pureed fruit. I recently made the cake with 1/4 cup of pureed pumpkin per egg and triple the original quantity of baking powder. This changed the flavour, of course, and made the cake much moister (it was a fairly hard bundt cake before, not so hard after). But it tasted good. (Better than the original, IMO)

Answer 3

I'd probably skip the boxed mix and take a look at some vegan cake recipes. I've tried a couple of baked goods recipes from Veganomicon that came out amazingly well. A quick search turns up some simple looking recipes ( http://allrecipes.com//Recipe/vegan-chocolate-cake/Detail.aspx ).

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Karolina Grabowska, Karolina Grabowska, cottonbro, cottonbro