VeggieBoards banner

1 - 20 of 25 Posts

·
Registered
Joined
·
10 Posts
Discussion Starter · #1 ·
i'm a vegetarian, attempting to go vegan<br><br>
and new to this board<br><br>
hope it's okay<br><br>
to post my question here...<br><br><br><br>
i like to buy<br><br>
prepackaged gourmet cakes and muffin mixes<br><br>
but, they usually require adding eggs (and water and oil)<br><br>
so... wondering...<br><br><br><br><b>is there a simple substitute for the eggs?</b><br><br>
in these types of prepackaged cake mixes?<br><br>
thanks!<br><br><img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
12,079 Posts
There is a product called EnerG egg replacer that works pretty good. You can also use a small amount of tofu or ground flax seeds. I get the best results when I use the EnerG with either tofu or the flax seeds.
 

·
Registered
Joined
·
0 Posts
I also suggest Ener-G egg replacer. It always works well for me!<br><br><br><br><a href="http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes&id=97&cat=8" target="_blank">http://www.ener-g.com/store/detail.a...es&id=97&cat=8</a>
 

·
Registered
Joined
·
68 Posts
I usually prefer to bake from scratch (mixes might work differently), but I get good cake results by replacing one egg with 1/4 cup water. Works for cookies and muffins too.<br><br>
If the mix contains baking soda, you can add <= 2 Tbsp of vinegar to your mix right before you bake it to make it bubbly and add lift.
 

·
Registered
Joined
·
10 Posts
Discussion Starter · #5 ·
<span><span style="font-size:medium;">karen<br><br>
janie<br><br>
jackie<br><br><b><i>merci beaucoup!!!</i></b><img alt="" class="inlineimg" src="/images/smilies/hug.gif" style="border:0px solid;" title=":hug:"><br><br>
i see whole foods has the ener-g product<br><br>
i'll try it out this weekend<br><br>
in my pumpkin bread mix<br><br>
yummmmm...........................<br><br>
karen~thanks for the tofu and flax reco, i'll try that too <img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:"><br><br>
jackie~i truly admire your scratch-baking ambition... <img alt="" class="inlineimg" src="/images/smilies/chef.gif" style="border:0px solid;" title=":chef:"><img alt="" class="inlineimg" src="/images/smilies/notworthy.gif" style="border:0px solid;" title=":wayne:"><br><br>
have yourselves a scrumpdillyicious day ladies!!! <img alt="" class="inlineimg" src="/images/smilies/sunny.gif" style="border:0px solid;" title=":sunny:"><br><br>
p.s. man, these smilies are addictive on this site <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"></span></span>
 

·
Registered
Joined
·
813 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>carnelian</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br><a href="http://www.theppk.com/veganbaking.html" target="_blank">http://www.theppk.com/veganbaking.html</a></div>
</div>
<br><br><br>
Awesome link, thx.
 

·
Registered
Joined
·
1,709 Posts
<a href="http://www.dummies.com/WileyCDA/DummiesArticle/id-1081.html" target="_blank">http://www.dummies.com/WileyCDA/Dumm...e/id-1081.html</a><br><br><br><br>
you can also use 1/4 cup applesauce to 1 egg.<br><br>
and in quickbreads, that are dense anyway, (like banana bread) you can sometimes just simply omit the egg or just add a dash bit more oil, or increase your pumpkin puree/ banana amount, depending on how dry the batter seems.<br><br>
this will also depend on if you use any liquid sweetener, like agave, maple syrup, or even brown sugar will make a slight difference to your batter.<br><br><br><br>
beware that some of the cake batters arent vegan.
 

·
Registered
Joined
·
1 Posts
Hi All,<br><br><br><br>
Here's a few methods of tried and tested egg replacer: Works great!<br><br><br><br>
To replace 1 egg:<br><br><br><br>
2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.<br><br><br><br>
or<br><br><br><br>
2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth. or<br><br><br><br>
1T ground flax seeds + 3T warm water, beaten together until smooth.
 

·
Registered
Joined
·
15 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>cauliflower</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
i'm a vegetarian, attempting to go vegan<br><br>
and new to this board<br><br>
hope it's okay<br><br>
to post my question here...<br><br><br><br>
i like to buy<br><br>
prepackaged gourmet cakes and muffin mixes<br><br>
but, they usually require adding eggs (and water and oil)<br><br>
so... wondering...<br><br><br><br><b>is there a simple substitute for the eggs?</b><br><br>
in these types of prepackaged cake mixes?<br><br>
thanks!<br><br><img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
</div>
<br><br><br>
Egg Replacer<br><br>
1/4 cup (55g) blended silken tofu = 1 egg. (rich, dense, and moist cakes and brownies)<br><br>
1/4 cup soy yogurt = 1 egg.<br><br>
2 tbsp corn starch = 1 egg<br><br>
2 tbsp potato starch = 1 egg<br><br>
1 tbsp white distilled//apple cider vinegar + 1 tsp baking soda = 1 egg (cakes, cupcakes& quick breads)<br><br>
1/2 banana blended until smooth or mashed well= 1 egg (bread, muffins, pancakes& cakes)<br><br>
1/4 cup applesauce = 1 egg (for muffins and quick breads especially)<br><br><br><br>
What I've collected so far, hth. <img alt="" class="inlineimg" src="/images/smilies/juggle.gif" style="border:0px solid;" title=":juggle:">
 

·
Registered
Joined
·
37 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Earth child</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Hi All,<br><br><br><br><br><br>
To replace 1 egg:<br><br><br><br><br><br>
1T ground flax seeds + 3T warm water, beaten together until smooth.</div>
</div>
<br><br><br>
This totally works and I really recommend buying a big bag of MILLED flax seeds. You can bake with it and throw it in soy yogurt, it's amazing.
 

·
Registered
Joined
·
3 Posts
When I make muffins from scratch I just add an extra fluid oz of milk or water if making them for vegans, I have used egg replacer before, but see no difference in either taste or texture <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
2 Posts
Condensed milk is a good substitute for eggs.<br><br>
The following ingredients can be used as substitutes for one egg in cake recipes:<br><br>
of a banana,of a cup applesauce, pumpkin, squash, or pureed prunes<br><br>
One important thing to remember is that any of the above ingredients will add a touch of their flavor to the cake. These substitutes will tend to make the cake denser. To make your cake less dense; you simply need to add an additional one half teaspoon of baking powder to the batter. When using any of the above ingredients, the texture of the cake batter should be similar to a batter made with eggs.<br><br>
--------------<br><br>
Aaren<br><br><br><br><br><br><a href="http://www.widedriven.com" target="_blank">Search Engine Optimization</a>
 

·
Registered
Joined
·
13 Posts
I used to own a vegan organic baking company and can fully tout the advantages of EnerG Egg replacer. The problem is that it uses cheap starches that taste chalky and starchy. This is where arrowroot comes in! Arrowroot is more expensive but has the least flavor of all the vegetable powder based starches. I ended up reverse engineering EnerG Egg replacer using arrowroot and doing it at 1/5th the cost to boot.<br><br><br><br><span style="text-decoration:underline;"><b>Eggless Binder Powder</b></span><br><br><br><br>
In most cases, this mixture should be whisked into a slurry with a water-based wet ingredient like soy milk prior to going into the main recipe. This is important so the Eggless Binder incorporates into the recipe mixture as much as possible. Dough made with Eggless Binder should not sit any longer than is absolutely necessary before going into the oven for baking.<br><br><br><br>
This recipe is for a large batch that can be used for many recipes.<br><br><br><br>
2 ½ cups arrowroot powder or tapioca starch<br><br>
½ cup non-aluminum baking powder<br><br>
1 Tablespoon guar gum powder or xanthan gum powder<br><br><br><br>
1 ½ Tablespoons of Eggless Binder whisked in 3 Tablespoons of soy milk equals 1 egg.<br><br><br><br>
To make, whisk together the arrowroot powder or tapioca starch, baking powder and guar gum powder or xanthan gum powder in a large mixing bowl. Transfer this mixture to a glass jar and shake vigorously so it's thoroughly mixed. Label the jar accordingly.<br><br><br><br><br><br>
This work is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported License. To view a copy of this license, visit <a href="http://creativecommons.org/licenses/by-sa/3.0/" target="_blank">http://creativecommons.org/licenses/by-sa/3.0/</a> or send a letter to Creative Commons, 171 Second Street, Suite 300, San Francisco, California, 94105, USA.
 

·
Eat your flowers
Joined
·
24 Posts
I've tried many substitutes and flax seed is my favorite. It has a long shelf life and just 2 tablespoons a day has immense health benefits. You can buy flax seed pre-milled if you do not have a nutribullet or food processor.

1 egg= 3 tbs water + 1 tbs milled flax seed.
 

·
Registered
Joined
·
2 Posts
Egg substitute for cake mix

Omit eggs and oil and use ONLY the same amount of Mayonnaise as oil called for in the cake mix directions. You may need to adjust the amount of water. Start by addiing a small amount of water and add more as needed to achieve a cake batter consistency, but do NOT exceed the amount called for in the directions.
 

·
Registered
Joined
·
4,608 Posts
http://www.organicauthority.com/health/egg-substitutes-vegan-baking.html

The above article has examples of egg substitutes for cakes for leavening, binders, thickeners etc.

I have had the most success making lighter cakes with using sparkling water or else plant milk/cider vinegar and baking soda.

I have made moist awesome cupcakes and muffins using coconut milk or a plant yogurt (such as SoDelicious or soy yogurts) or soft silken tofu.
 

·
Super Moderator
Joined
·
8,959 Posts
I've tried many substitutes and flax seed is my favorite. It has a long shelf life and just 2 tablespoons a day has immense health benefits. You can buy flax seed pre-milled if you do not have a nutribullet or food processor.

1 egg= 3 tbs water + 1 tbs milled flax seed.
I don't know what you consider long shelf life, but the first time I bought flax it turned bad before I even opened it. I didn't know what it was like, so the fishy taste just turned me off it completely until I decided to try it again! now I always buy it whole and grind no more than a weeks worth at a time> I keep both refrigerated.
 

·
Registered
Joined
·
6 Posts
Hi All,

Here's a few methods of tried and tested egg replacer: Works great!

To replace 1 egg:

2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.

or

2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth. or

1T ground flax seeds + 3T warm water, beaten together until smooth.
This is very interesting. Where I live, it is very difficult to find substitute products. Flax seeds, for example. I have often resorted to bananas (which obviously come with a flavour one might not always want) or very ripe plantains. I find that these tend to work well for binding heavy savoury mixes such as for bean patties but the above looks much better for cakes. :)
 
1 - 20 of 25 Posts
Top