Vegan Cake - VeggieBoards
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#1 Old 07-07-2004, 08:06 PM
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Join Date: May 2004
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My cakes are always really flat since I began using egg replacer in them...what am I doing wrong? Does anyone have a yummy traditional birthday cake type recipe (or chocolate, one vanilla)? I have tried ones from a couple books and they are not working!
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#2 Old 07-07-2004, 08:10 PM
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Have your cakes also been falling apart more easily, too? I've found a few recipes that works at this website:, but I haven't found a great replacement either.
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#3 Old 07-07-2004, 08:35 PM
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Yes! They sure have... and sometimes even though I oil the cakepan, they stick like glue. lol! I had to hold the last one together with two pounds of frosting. Thanks for the site! Which were your favorites from there?
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#4 Old 07-07-2004, 10:28 PM
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I've found that for making cakes, brownies, and other baked goods more puffy, fluffy, moist and have more LIFE to them... add applesauce. A good egg replacer is 1/4 cup applesauce plus 1/2 teaspoon baking powder per egg. I suppose if you like ener-G, you could just add some applesauce as well.
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#5 Old 07-07-2004, 10:43 PM
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that's the funniest thing i heard today ! i mean , if you say it works then it probably does, but sounds VERY strange.
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#6 Old 07-08-2004, 04:35 PM
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my favorite cake that always works

use 1/2 oil and half applesauce, it works

I have also used 1/2 splenda and half sugar in the cake with great results
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#7 Old 07-08-2004, 05:59 PM
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Ditto to applesauce. I use it all the time in cakes, cookies and muffins. You can also use mashed tofu or bananas (you get a bit of banana flavor though). One hint for using ener-G is to make sure that you whisk/blend the stuff so that it is VERY frothy. This makes a huge difference for me. Honestly though, I usually use applesauce because it keeps things moist.

The ones I pity are the ones who never stick out their neck for something they believe, never know the taste of moral struggle, and never have the thrill of victory. - Jonathan Kozol
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