Discussion Boards => Recipes & Cooking => Topic started by: SkyScorcher on June 30, 2012, 12:31:31 PM
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Title: Egg Substitutions?
Post 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.)
Title: Re: Egg Substitutions?
Post 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 :misspeak:).
I know others use a mixture of products when trying to achieve three egg replacements.
Title: Re: Egg Substitutions?
Post 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.
Title: Re: Egg Substitutions?
Post by: CMdeux on June 30, 2012, 01:17:38 PM
Yeah, I don't think that my DH would appreciate THOSE cupcakes. :misspeak:
Title: Re: Egg Substitutions?
Post by: twinturbo on June 30, 2012, 01:20:22 PM
I know, I know. I need :coffee:. My day has been one of those days. :dunce:
Title: Re: Egg Substitutions?
Post 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.
Title: Re: Egg Substitutions?
Post by: SkyScorcher on June 30, 2012, 02:05:04 PM
Oh. :misspeak:
Chocolate it is, then. :thumbsup:
I always forget about the citrus. I'm such an idiot. :hiding:
EDITED: I just looked and, whoopsie, the dark chocolate mix requires three eggs TOO. :paddle: 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. :coolbeans:
Title: Re: Egg Substitutions?
Post 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
Title: Re: Egg Substitutions?
Post 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.
Title: Re: Egg Substitutions?
Post 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.
Title: Re: Egg Substitutions?
Post 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.
Title: Re: Egg Substitutions?
Post 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>
Title: Re: Egg Substitutions?
Post 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 :hiding:
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.
Title: Re: Egg Substitutions?
Post 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.
Title: Re: Egg Substitutions?
Post 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.