Posted by: Ra3chel
« on: July 02, 2012, 03:18:49 PM »In cakier recipes, you can sometimes sub bananas 1:1. Chocolate'll go a long way to mask any flavor changes.
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Posted by: rebekahc
« on: July 02, 2012, 01:56:43 PM »My sister has made it with chocolate and yellow cake mixes and both were really good. I prefer the chocolate, though. I'm almost positive she uses the regular canned veggie size (14-15 oz?). The batter is really thick, but she doesn't water it down any.
She also makes lots of from-scratch vegan cupcakes for us and has a lot of really yummy recipes. Her cupcakes are never dry or crumbly and no one can even tell they're vegan. She got started here: http://www.loveandoliveoil.com/category/cupcakes (sweet potato cupcakes with maple spice buttercream). When a recipe calls for almond meal, she usually substitutes coconut flour.
She also makes lots of from-scratch vegan cupcakes for us and has a lot of really yummy recipes. Her cupcakes are never dry or crumbly and no one can even tell they're vegan. She got started here: http://www.loveandoliveoil.com/category/cupcakes (sweet potato cupcakes with maple spice buttercream). When a recipe calls for almond meal, she usually substitutes coconut flour.
Posted by: GingerPye
« on: July 02, 2012, 11:28:52 AM »There is t/n contamination with Duncan Hines?? Well then, that eliminates that one for us. But we've used it a few times 
Guess we were lucky.
I tried the chocolate cake mix and I just didn't care for it with the pumpkin. Others may like it.
Guess we were lucky.
I tried the chocolate cake mix and I just didn't care for it with the pumpkin. Others may like it.
Posted by: CMdeux
« on: July 02, 2012, 11:24:37 AM »Yeah, we avoid Duncan Hines b/c of TN risk, but the Betty Crocker version does have milk in it, I think. I know that I've done it with spice cake and gingerbread... but the chocolate thing R mentioned intrigues me.
Pumpkin, yes-- we usually buy it in the 32 oz. cans, because... um... we really like pumpkin. <blush>
Pumpkin, yes-- we usually buy it in the 32 oz. cans, because... um... we really like pumpkin. <blush>
Posted by: GingerPye
« on: July 02, 2012, 11:15:25 AM »I use a regular can of pumpkin -- the 14.5 oz size. Are there different sizes? And, because the batter can be sooooo thick, I add a little water until it gets to a cake batter consistency.
I use either a spice cake mix or carrot cake mix, I think Duncan Hines has no milk, egg, etc. in it.
I use either a spice cake mix or carrot cake mix, I think Duncan Hines has no milk, egg, etc. in it.
Posted by: CMdeux
« on: July 02, 2012, 11:06:25 AM »I've done that as well-- Rebekah, do you know if it was a large (or small) can of pumpkin?
I think that it must be the small for a boxed mix.
I think that it must be the small for a boxed mix.
Posted by: rebekahc
« on: July 02, 2012, 10:54:04 AM »Oh, I just remembered! Pumpkin! My sister made wonderful cupcakes that were just a box of cake mix and a can of pumpkin - no other ingredients. Just mix and bake 
The cupcakes weren't crumbly and seemed like they'd still be fine in cake form, too.
The cupcakes weren't crumbly and seemed like they'd still be fine in cake form, too.
Posted by: becca
« on: July 01, 2012, 08:04:03 AM »I have found any cake mix i tried without eggs, was crumbly, but ok. I think I once used a can of seltzer at someone's advice on an older allergy forum. It made ok cupcakes, but crumbly.
I did not succeed with ener-gy egg replacer. I think the baby food type options are better. Maybe due to the viscosity? Or some combination of both, so you get some of the additional leavening.
I always found cakes (mixes) quite experimental without eggs. Ended with preferring the "wacky cake" recipe.
becca
I did not succeed with ener-gy egg replacer. I think the baby food type options are better. Maybe due to the viscosity? Or some combination of both, so you get some of the additional leavening.
I always found cakes (mixes) quite experimental without eggs. Ended with preferring the "wacky cake" recipe.
becca
Posted by: SkyScorcher
« on: June 30, 2012, 02:05:04 PM »Oh. 
Chocolate it is, then.
I always forget about the citrus. I'm such an idiot.
EDITED: I just looked and, whoopsie, the dark chocolate mix requires three eggs TOO.
Swift oar to the back of the box. I suppose I can try subbing just two baby food containers; if it falls apart, we'll put some cream and strawberries in it and call it black forest cake. 
Chocolate it is, then.
I always forget about the citrus. I'm such an idiot.
EDITED: I just looked and, whoopsie, the dark chocolate mix requires three eggs TOO.
Swift oar to the back of the box. I suppose I can try subbing just two baby food containers; if it falls apart, we'll put some cream and strawberries in it and call it black forest cake. Posted by: CMdeux
« on: June 30, 2012, 02:00:00 PM »No problem-- I know exactly what you mean...
one final suggestion to our OP in particular:
Your mom prefers chocolate to lemon any day of the week, and happily, chocolate only needs TWO eggs. Just sayin. Lemon is great, but a mom who is allergic to uncooked citrus can probably only eat a small bit of that one... whereas chocolate is.. well... just a better choice.
one final suggestion to our OP in particular:
Your mom prefers chocolate to lemon any day of the week, and happily, chocolate only needs TWO eggs. Just sayin. Lemon is great, but a mom who is allergic to uncooked citrus can probably only eat a small bit of that one... whereas chocolate is.. well... just a better choice.
Posted by: twinturbo
« on: June 30, 2012, 01:20:22 PM »I know, I know. I need 
. My day has been one of those days. 
. My day has been one of those days. Posted by: CMdeux
« on: June 30, 2012, 01:17:38 PM »Yeah, I don't think that my DH would appreciate THOSE cupcakes.
Posted by: twinturbo
« on: June 30, 2012, 01:06:39 PM »Mori-Nu silken tofu. I've called it's a dedicated facility. You can also use Sunrise soya silken tofu in any of its flavors. All nut free, and but for one egg-tofu product made in another facility from their silken tofu custard products, all are egg free and dairy free as well. There is a mango flavor, however. It's also been a while since I got this info so I'd email them for current data.
Oops. Didn't catch the soy first time around.
Oops. Didn't catch the soy first time around.
Posted by: YouKnowWho
« on: June 30, 2012, 12:56:22 PM »I tend to cheat and use EnerG egg replacer which seems to work well in replacing up to three eggs (but I cook/bake predominately gluten free recipes so it's hard to distinguish if they change the consistency ).
I know others use a mixture of products when trying to achieve three egg replacements.
Living Without has some great suggestions and subs
http://www.livingwithout.com/resources/substitutions.html
).I know others use a mixture of products when trying to achieve three egg replacements.
Living Without has some great suggestions and subs
http://www.livingwithout.com/resources/substitutions.html
Posted by: SkyScorcher
« on: June 30, 2012, 12:31:31 PM »So this Lemon Cake mix from Betty Crocker needs three eggs. I know I can use baby food to substitute (1 container of baby food per egg, CMDeux says) when it needs just 1 or 2 eggs, but will it work for 3 eggs? I know that's a lot of egg needed for a cake this size. What can I do to modify the mix recipe so it's egg free? 
(Dealing with peanuts, tree nuts except hazelnuts, shellfish, soy, and egg.)
(Dealing with peanuts, tree nuts except hazelnuts, shellfish, soy, and egg.)