What can be used as an egg substitute when baking cake?

Question

something that I probably have already

Answer 1

Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

Answer 2

Here are a few ideas:
applesauce - 1/4 cup equals 1 egg
2 oz of soft tofu =1egg.
1/2 mashed banana=1egg.
One tablespoon flax seeds (found in natural food stores) with 3 tablespoon water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved =1egg..
1 teaspoon soy flour +1 tablespoon water =1egg.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
Hope you have at least one of these options handy.

Answer 3

Silken tofu is also an appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won't alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies, and pancakes, but wouldn't work well in something like an angel food cake that needs to be light and fluffy.

Ener-G is an incredibly versatile and easy to use commercial egg replacer available in most health food stores and larger well-stocked grocery stores. I find that despite the instructions on the package to mix Ener-G with two tablespoons of water, some recipes will need a bit more moisture when replacing eggs using Ener-G, so you may need to compensate with an extra tablespoon of water or soy milk. Ener-G and other store-bought egg substitutes are relatively flavorless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. Ener-G is vegan and certified kosher, but be sure to read the labels carefully on other brands, as some may contain egg whites.


Other Substitutes
In a pinch, or with a good recipe, vinegar mixed with water or even plain run-of-the-mill soda can work as a decent egg replacer. For savory entrees such as a casserole or a loaf, try using 2-3 tablespoons of bread crumbs or oats.
Sample recipe: Soda Cake Recipe
Sample recipe: Raspberry Mocha Cake Recipe with Vinegar

Eggs are used to bind a dish and, when whipped, may also incorporate air making a cake or pudding very light. Vegan egg replacement powders are available from health food shops. This can be useful, especially for tricky foods like meringues. However, many recipes can be adapted using one of the suggestions below. Just remember to bear in mind the final dish — you can't use banana as a substitute when making a quiche!

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, ½ tbsp shortening, ½ tsp baking powder and 2 tsp water
• 50g tofu blended with the liquid portion of the recipe
• ½ large banana, mashed
• 50 ml white sauce

tips on raising agents...
• use self raising flour
• add extra oil and raising agent (e.g. baking powder)
• use about 2 heaped tsp baking powder per cake
• instead of baking powder, use ¾ tsp bicarbonate of soda and 1 dssp cider vinegar (good for chocolate cakes)
• try sieving the flour and dry ingredients, then gently folding in the liquid to trap air

alternative binding agents...
• soya milk
• soya dessert (vanilla, chocolate, strawberry...)
• custard (see below)
• mashed banana
• plain silken tofu
• soya cream
• sweet white sauce (soya milk, vegan margarine, sugar and cornflour)
• agar agar

Answer 4

There are egg-free cake recpes here and they do no use an egg substitute:
http://www.recipesforvegans.co.uk/baking.html