Egg Replacer Only For Cakes Food
EGG REPLACER (ONLY FOR CAKES)
Make and share this Egg Replacer (Only for Cakes) recipe from Food.com.
Provided by NADIA AHMED REHMAN
Categories Asian
Time 1m
Yield 1 egg, 1 serving(s)
Number Of Ingredients 2
Steps:
- Mix them and use.
Nutrition Facts : Calories 40.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 2.1, Sodium 8.2, Carbohydrate 8, Fiber 0.1, Protein 0.5
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9 BEST EGG SUBSTITUTES FOR CAKE (THAT YOU WON’T EVEN NOTICE)
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- Aquafaba. Aquafaba is one of those trendy ingredients that is coming up more and more frequently in baking blogs, creative cocktails and articles on modern day cooking.
- Vinegar and Baking Powder. If you need an egg-free leavening agent, a mixture of vinegar and baking powder can work quickly and effectively. Because of the strong leavening properties in this concoction, this combination can be particularly useful for getting cakes and muffins to rise.
- Commercial Egg Replacements. If you’re not feeling confident in whipping up your own egg-substitute, it might be a good idea to keep a commercial egg replacement on hand.
- Applesauce. For what to replace egg with in cake that’s easy to make with just one ingredient, applesauce is the answer. Applesauce is a great way to add moisture in your cake, as well as help to bind your ingredients together.
- Silken Tofu. You may not typically associate silken tofu with cake, but it actually makes for one of the best egg substitutes in cake, especially in cheesecake or mousse cakes.
- Pumpkin Puree. Similar to applesauce, pumpkin puree is another easy way to add moisture and sweetness to your cake. You can generally buy pumpkin sauce in a can or make your own by steaming your pumpkin until it reaches a soft, almost gooey texture.
- Mashed Bananas. Similar to applesauce and pumpkin puree, a mixture of mashed ripe bananas can be another way to add a fruit based moisture agent to your cake.
- Buttermilk. For another simple way on how to make a cake without eggs, one of the best substitutes is buttermilk. Buttermilk serves multiple purposes as an egg replacement, including providing a rich flavor, moisture and bind and the all important leavening agent.
- Ground Flax. One last ingredient for egg replacements in cake is ground flax seeds mixed with water. To make ground flax, grind your flax seeds in a food processor or coffee grinder.
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- Vinegar and Baking Soda. One of the easiest replacements for eggs in a cake mix is a combination of vinegar and baking soda. Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar together in a separate bowl to replace one egg.
- Applesauce. To replace one egg in a cake mix, you can simply use ¼ cup unsweetened applesauce. Applesauce will add a nice, smooth flavor to your cake as well as provide moisture to the batter, keeping your cake from drying out as it bakes.
- Plain Yogurt. Yogurt can take the place of eggs in cake mix as it is also full of healthy protein and has a nice smooth texture. Yogurt will not act as a leavener, however, and will cause your cake to be a little more dense.
- Tofu. Silken tofu has been a favorite egg replacer for years. It has the protein needed to help stabilize the cake as it bakes and it also has a very subtle taste.
- Ripe Banana. Just like applesauce, bananas can be used to replace eggs in a cake mix, a nice, mashed, ripe banana is also a great substitute. Banana will not only help the cake brown but it also adds a nice flavor to your mix in addition to a little bonus nutrition (bananas are full of potassium, vitamin C and can aid in digestion).
- Protein Powder. The protein in eggs is what helps them make the structure of a cake. In order to get protein without using eggs, you can simply use your favorite protein powder.
- Flaxseeds. Combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let the mixture sit and thicken. Then, mix it into your cake batter as a replacement for one egg.
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