Substituting flax eggs when using a cake mix? - VeggieBoards
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#1 Old 03-29-2014, 05:43 PM
 
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I have tried to use flax eggs when making a cake from a box mix, it tastes fine but the texture is very moist and crumbly.  Is there a way to substitute the eggs so that the cake will hold together better?  The last one I tried I used coconut oil instead of vegetable oil and it called for 3 eggs so I used 3 flax eggs.  It is so soft and crumbly I can't easily get a piece out of the pan in one piece.  Any help and suggestions will be appreciated.  Thank you! 

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#2 Old 03-29-2014, 06:22 PM
 
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I've used banana instead of egg in muffins, and it seemed to work pretty well for me. You may want to look into the Depression-era eggless cakes; I made a chocolate one a couple of weeks ago, and it was nice and spongy.

 

EDIT: Soda also has worked for me.

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#3 Old 03-29-2014, 06:39 PM
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Egg substitutes tend to not work well if subbing for more than 2 eggs. I'm guessing the cake mix is for an angel food type cake? That'd explain the crumbliness. A devil's food mix should give you better results. I've made devil's food cake mix using just soda pop. No eggs, no oil. It's a trick I stole from Weight Watchers. Here's more detailed directions. Note that WW uses diet soda, which is icky. I use regular.


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#4 Old 03-29-2014, 07:36 PM
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Quote:
Originally Posted by thisisaunicorn View Post
 

I've used banana instead of egg in muffins, and it seemed to work pretty well for me. You may want to look into the Depression-era eggless cakes; I made a chocolate one a couple of weeks ago, and it was nice and spongy.

 

EDIT: Soda also has worked for me.

I'm so glad you mentioned that! I know people who've made cake mix with just like 10 oz of soda and baked as usual. You need to have the oven pre heated and pop it in right away!

Duncan Hines is vegan, as well as many of their canned frosting

 

I make cake with baking soda in the dry and vinegar in the wet so I imagine it's the same idea

 

I've also heard of using pumpkin, but that's supposed to make them dense like brownies


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#5 Old 03-29-2014, 08:34 PM
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You might try applesauce, the small ones that come in a "Lunch Size" six-pack. That might help.


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#6 Old 03-30-2014, 08:33 AM
 
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I have never heard of using soda pop, I will give it a try.  Thanks!

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#7 Old 03-30-2014, 08:39 AM
 
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I have used applesauce and have heard of using pumpkin but haven't tried it yet.  I have not used bananas since my husband doesn't like anything banana flavored.  I am also going to try the soda pop. 

If these don't work, I may have to find a good from scratch cake recipe that doesn't use eggs.  If anyone has a good easy recipe that you like please share.  Thank you!

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#8 Old 03-30-2014, 10:51 AM
 
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Quote:
Originally Posted by Chris A View Post
 

I have used applesauce and have heard of using pumpkin but haven't tried it yet.  I have not used bananas since my husband doesn't like anything banana flavored.  I am also going to try the soda pop. 

If these don't work, I may have to find a good from scratch cake recipe that doesn't use eggs.  If anyone has a good easy recipe that you like please share.  Thank you!

 

http://vegweb.com/recipes/easy-vegan-chocolate-cake

 

This is similar to the one I've used. I would recommend sweetening the cocoa powder first, otherwise the vinegar overpowers the cake. 

 

Good luck!

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#9 Old 03-30-2014, 11:01 AM
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The recipes are all similiar, with changes in amounts of soda/vinegar.

I first thought of the recipe I've tried and still use--and it's exactly what unicorn posted!

This is an old VB thread, and has both US and metric measures and full  of tips:

 

https://www.veggieboards.com/t/22508/absurdly-easy-chocolate-cake/0_60

 

Biggest tip is to pop in a preheated oven after stirring


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