what should i use in eggless cakes?

Question

to replace eggs.Also please tell me some yummy eggless cake recipes.Can i use same thing 4 eggless muffins as well?

Answer 1

Eggs can help cakes 'rise' and give it a light texture, so in egg-free recipes you can use vinegar and baking soda to make the cake rise.

Here's a recipe for egg-free , moist chocolate cupcakes (it's soooo delicious!)

1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar

Mix all ingredients together until moist and well blended. Put in cupcake cups and bake for 20-25 minutes at 350 degrees F. Frost with your favorite icing.

Answer 2

Egg 1 whole (3 tablespoons or 1.7 oz)
2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water
OR 1/4 cup liquid egg substitute
OR 1/4 cup silken tofu pureed
OR 3 tablespoons mayonnaise
OR half a banana mashed with 1/2 teaspoon baking powder
OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water

Yes, these substitutions should work for both cakes and muffins.

Bert

Answer 3

Ener-G Egg Replacer!!! It's a powdered combination of starches and leaveners. You use 1/2 tbsp of the egg replacer and 2 tbsp of water per "egg." Mix well BEFORE you add to the batter.

You can buy Ener-G at most health food stores and at Whole Foods. It's a funky 70s-looking box, but the stuff lasts forever and you get a lot of use out of it.

1/4 cup of silken tofu per egg also works. The silken tofu is the kind in the aseptic box.

Answer 4

you can replace them with mayonnaise.

try looking for eggless chocolate cake. they're nice and moist.

Answer 5

apple sauce.