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Discussion Starter · #1 ·
I know a bunch of them, but I don't know the exact ratios, and therein lies the problem. I'm making a ton of cupcakes for st patrick's day, and I'm trying to write the recipes down now because I know I'll mess things up while cooking (and I'm trying to go egg free, because I have a sneaking suspicion that yesterday was due to them.)<br><br>
I need to replace three eggs in a chocolate stout cupcake recipe. if I use soy yogurt, how much would I need? I'm literally finding nothing about ratios on bing.com.
 

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To substitute eggs in a cake with soy milk, use 150 milliliters (or about 10 tablespoons according to an online unit converter) to replace 1 egg. You can also try using one banana for 1 egg or even a 1/4 cup of tofu for 1 egg.<br><br><br>
I found this information on Answers.com. Check out this link below to read the answer for yourself:<br><a href="http://wiki.answers.com/Q/What_can_be_used_as_a_substitute_for_eggs_when_making_a_cak" target="_blank">http://wiki.answers.com/Q/What_can_be_used_as_a_substitute_for_eggs_when_mak ing_a_cake</a><br><br><br>
If you would like more vegetarian dessert recipes, check out a some of the ideas I've written about by viewing the link below:<br><a href="http://www.recipes-for-vegetarians.com/vegetariandesserts.html" target="_blank">http://www.recipes-for-vegetarians.c...ndesserts.html</a><br><br>
I hope this information is helpful and that your cupcakes turn out well!<br><br>
Linda from Recipes-for-Vegetarians.com
 

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Discussion Starter · #3 ·
thank you! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I'll bookmark that so I can check that next time.
 

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For cupcakes, I like to replace eggs with 1/4 c applesauce per egg. The cupcakes will be very moist <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> Ener-G is hit or miss with me, I've had mixed results.
 

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For pancakes, for example, I always use 3tbsp of applesauce per egg. Works perfectly!
 

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I nearly always cook from scratch. However, I bought some cake mixes because they were on a really nice sale the other day. I use egg replacers in from-scratch recipes all the time, but I'm a little scared to try it with a box mix.
 

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Discussion Starter · #8 ·
boxed cake mixes, I always just throw a can of diet coke in there instead of what it says to add. comes out perfectly, very springy and moist. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> normally that'd probably be what I'd make for st patrick's day, but I already did it for valentine's day and I feel a little adventurous, so I'm trying out six new recipes. all of them will be vegan. and I don't plan on telling anybody until the very last cupcake has been eaten, because I'd like to see them tell me they didn't like them after they eat 12 dozen cupcakes!<br><br>
and if they do tell me that, I might just choke them out with my braid.<br><br>
thanks for the ideas, and the video. I don't know why I didn't think of applesauce. the only ratios I could think of offhand were banana and flaxseeds last night, and I didn't want to use either in case it changed the flavor somehow, but couldn't remember the rest of the ratios.
 

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Discussion Starter · #9 ·
now, just a thought, because I made my boyfriend waffles today that needed egg whites... if I'm using egg whites but not the yolk, can I still use the applesauce in the same ratio, or do I have to change it? I don't usually cook with *just* egg whites, so I figured it's worth asking and noting on the recipe for future reference.
 

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In waffles the egg seems to be mostly for leavening, so gut feeling is to try an alternative that includes baking soda or baking powder. Something like Ener-G (which I never use, but maybe you have some laying around). I wasn't able to find anything that confirmed this (but found a number of kitchen science experiments that certainly suggested it). This als9o helps explain the use of Coke above (which made me go HUH?)<br><br>
Egg whites seem to be 1/2 the volume of whole eggs, so take that into account whatever replacement you use. e.g. 1 unit of eggreplacing stuff replaces 2 whites.<br><br>
Does the recipe have you beat the egg white first? If it does we are definately dealing with leavening.
 

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Discussion Starter · #11 ·
it said to whip them, which I took as 'scramble the hell out of them with a fork." and thanks for the help with that, I don't think I have any, but I think my mom might. I'll just ask if she wants to trade.<br><br>
and yeah, the first time I made a diet coke cake I thought it was weird as hell (still sorta do), but it's pretty nifty. I just want to know how it was figured out originally.
 

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Riot Nrrrd
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Or 1 tsp baking powder + 1/4 tsp baking soda in ... I guess 1/4 cup water to replace 1 egg. Use 1/2 as much per egg white. Should do the trick and you probably have that stuff on hand. I'd test it myself but I ran out of money to outfit my kitchen before I got around to buying a waffle maker <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
My only concern would be if the recipe uses LOTS of egg white (like more than a couple). Good luck!
 
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