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How to make box cake mix that calls for eggs w/o the eggs..lol

post #1 of 23
Thread Starter 
I just bought 2 boxed cake mixes to make my little guy's birthday cake this weekend (yes, I know I'm a lazy butt) and I totally forgot they called for eggs, which I don't buy anymore. Now what? I've heard I can use applesauce for something, but I think that was in place of oil???

post #2 of 23
Thread Starter 
passing thought....I make vegan banana bread and use peanut butter...any possibilities there?
post #3 of 23
I've successfully made cakes from a mix and used boxed egg replacer. Not Ener-G brand, but the same idea. Applesauce, or mashed pumpkin or banana would probably work just fine.
post #4 of 23
Thread Starter 
(*continues discussion w/ self...lol)
I found this:

Chocolate Wacky Depression Cake
INGREDIENTS:
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon salt (optional)
1 teaspoon baking soda
1/4 cup cocoa powder
6 tablespoons vegetable oil
1 tablespoon white vinegar
1 cup water
DIRECTIONS:
Preheat oven to 350 degrees. In a medium mixing bowl, mix all the dry ingredients together by hand. Add all the wet ingredients until well combined. Pour into a 8×8 pan which has been prepared with non stick spray.
Bake for 30 until done. Allow to completely cool before serving. Cake is even better if eaten the next day. Enjoy!


So...what if I did the mix then the oil, vinegar and water??????
post #5 of 23
Thread Starter 
Sorry, Renneannem... I think we posted at the same time!!!

How many 'nanners do you think per box?
post #6 of 23
1/2 a banana per egg. Mashed really, really well.
post #7 of 23
Just be careful that it's not too moist! I made a boxed cake mix once and subbed in flax eggs for the eggs and it came out waaay too gooey. Commercial egg replacer may be your best bet
post #8 of 23
A little bit of corn starch and water works.
post #9 of 23
I second the cornstarch idea-thats what I use in cookies. Or arrowroot.
1 tablespoon cornstarch + 3 tablespoons waterper egg. I'd put the starch in with the dry and up the water.

I've made cakes like the wacky one above. Very good. Just be sure the ovens hot, and pans are prepped when you add the vinegar water. If the batter sits the baking soda/vinegar reaction will be lost, and it won't rise.

Did you read the list of ingrediants on the box? I feel there was something in mixes I didn't want.
post #10 of 23
I've made a boxed red velvet cake that came out pretty well with bananas, albeit, with a banana flavor. 1/2 a banana per egg.
post #11 of 23
Yeah, bananas will definitely make it taste like bananas. Applesauce works too. Also, ground flax... but flax might make it taste "healthy."
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post #12 of 23
I made a chocolate Duncan Hines cake with banana a few years ago and it was great! It had a lovely banana chocolate flavour and was moist, even my one friend who usually hates cake from a mix ate it up.

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post #13 of 23
I am curious why do they have you put eggs in it in the first place?
post #14 of 23
Quote:
Originally Posted by peacefulveglady View Post

I am curious why do they have you put eggs in it in the first place?

Because most cake recipes use eggs...?
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post #15 of 23
Quote:
Originally Posted by peacefulveglady View Post

I am curious why do they have you put eggs in it in the first place?

To make it rise, I think.

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post #16 of 23
Quote:
Originally Posted by Puppet Master View Post

To make it rise, I think.

& probably to bind as well
post #17 of 23
Quote:
Originally Posted by Treehugger267 View Post

I just bought 2 boxed cake mixes to make my little guy's birthday cake this weekend (yes, I know I'm a lazy butt) and I totally forgot they called for eggs, which I don't buy anymore. Now what? I've heard I can use applesauce for something, but I think that was in place of oil???


Or try this:
Chocolate Cake

3 cups flour
2 cups sugar
1/3 cup cocoa
2 tsp baking soda
1 tsp salt
2 cups water
3/4 cup vegetable oil
2 tsp. vanilla
2 tsp white vinegar

Combine the dry ingredients in a bowl. Add wet ingredients and mix well (batter will be thin). Mix well. Bake in a greased and floured 9x13 and bake at 350 for 25 to 30 minutes.
Notes: can also bake in 9" round cake pans. 1 & 1/2 times the recipe will make 3 layers.
It usually takes longer than 30 minutes to get done. This is incredibly good!
post #18 of 23
I dunno whether you/the kids drink soda, but I once read a diet tip in a magazine to add diet soda to a cake mix instead of eggs to save on calories. you basically just tip it in til the cake mix looks normal. I ignored the diet part and remembered the egg substitution part!

anyway I tried it with some (non diet) lemonade and victoria sponge mix, and it worked perfectly. lemony sponge cake, and noone could guess the secret ingredient. Bad Liz, I know, but hey it was nice cake and I dont eat sugar that often.

I've tried applesauce before and the cake didnt even slightly rise.
post #19 of 23
1/4 cup soy yogurt or pureed tofu (per egg) will also work and not flavor it.
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post #20 of 23
Quote:
Originally Posted by Pirate Ferret View Post

I dunno whether you/the kids drink soda, but I once read a diet tip in a magazine to add diet soda to a cake mix instead of eggs to save on calories. you basically just tip it in til the cake mix looks normal. I ignored the diet part and remembered the egg substitution part!

anyway I tried it with some (non diet) lemonade and victoria sponge mix, and it worked perfectly. lemony sponge cake, and noone could guess the secret ingredient. Bad Liz, I know, but hey it was nice cake and I dont eat sugar that often.

I've tried applesauce before and the cake didnt even slightly rise.

I've done the soda/cake mix before but never thought about the lemonade...that sounds really good. I usually always use applesauce but never had any problems with it not rising properly.
post #21 of 23
^ if you use lemonade, it has to be fizzy, right?
I remember my friends mom made a cake with 7up without eggs. It was good.
Flax seed goop does make things heavier. I like it in a vegan pound cake, or gingerbread I guess, but not a regular cake.
The baking soda/vinegar method is good.
post #22 of 23
Quote:
Originally Posted by silva View Post

^ if you use lemonade, it has to be fizzy, right?

Yeah I think I used 7 up or sprite. I have also made a cake with cherryade, that was absolutely amazing.
post #23 of 23
OH YEAH! THE SODA CAKE! So good. I think I used coke or dr. pepper.
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