I'm making a cake but I'm a vegan so I don't use eggs. How do I get the cake to rise w/o using eggs?!


Question: anything helps!!.. i just need a subsitute for eggs... or maybe even a new cake recipe that taste good and is vegan....


Thanks in advance.


Answers: anything helps!!.. i just need a subsitute for eggs... or maybe even a new cake recipe that taste good and is vegan....


Thanks in advance.

Chocolate Cake

INGREDIENTS:

1-1/2 cups unbleached flour
3/4 cup sugar or other sweetener
1/2 tsp. Salt
1 tsp. Baking soda
3 tablespoons cocoa powder
1 tsp. vanilla
1/3 cup vegetable oil
1 tablespoon vinegar
1 cup cold water
INSTRUCTIONS:

Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.

Cool completely, then frost with Chocolate Cream Frosting (below).

Chocolate Cream Frosting

Makes enough for one 9-inch cake or 8 cupcakes

INGREDIENTS:

2 tablespoon softened margarine (Earth Balance)
1-1/3 cups powdered sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2-4 tablespoons water
INSTRUCTIONS:

Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.


The baking soda and vinegar reaction will cause the cake to rise. I am not a vegan but this is probably the best chocolate cake recipe that I have tasted and I make it all the time for my family also that are not vegan. It taste great.

LOL Nothing that is vegan tastes good.

But you can make your cake rise using baking powder.

ener-G egg replacer

here's their website, they have recipes there too, good luck!
http://www.ener-g.com/

I'm sorry to say, but I haven't used this yet, I've bought a box, but haven't had the opportunity to use it. sorry I have no ideas for you. the other thing I've been told is to use a banana in place of an egg, for the texture.

The link above is for the egg replacer which you can buy in the natural food section of most stores < at least in Montana>. My daughters, who are vegan, have used this. It adds more leavening. I think you should add a bit more moisture, like some applesauce or mashed banana, which adds some texture too.

I would replace the oil with applesauce and the egg with baking soda! it will come out different but good!

baking powder and/or baking soda produce carbon dioxide in the oven, and that makes cakes rise

From a truth full point of view after trying many different recipes, Baking powder and soda will only help it so much! Otherwise, your SOL in the rise factor. But what you lack in the rising department you can so make up for in the flavor department!! I read somewhere once that it's not the look, but the taste that means everything, and that is so true! I make chocolate cakes all the time (our family's personal preference). They don't rise all that much but are sooooo delicious that they barely last a day (this is with an omnivorous husband that is picky about his chocolate anything). As for specific recipes, I try so many off of vegweb.com, but stick mainly to my one cookbook for a smaller size cake that is perfect for our small family! I know I wasn't much help, but good luck!!

Someone not tool long ago wrote about how you can add a can of cola or lemon lime soda instead of egg. I've never tried it, but it is intriguing.
Here's some info: http://answers.yahoo.com/question/index?...

I have used Bob's Red Mill egg replacer a lot and it works great. Cakes end up a little denser than with egg, but you would hardly notice. Whipping the batter really good makes a difference in how light and fluffy the cake it, I think.

Or you can use two tablespoons of applecause for each egg the recipe calls for.

Or you can use one banana in place of an egg.

I haven't tried applesauce or banana though, so try it at your own risk!

Good luck!

I simply use self raising flour, sugar, water and oil(any sort works)

You can dd anything to it

My cakes always rise and are moist thanks to the oil

I have never had anyone not like my chocolate cake, just because i'm vegan doesn't mean I don't like nice food

Eggs have nothing to do with making a cake rise. Rising is caused by carbon dioxide bubbles formed by leavening, in the case of a cake, baking powder. Eggs are used as a (not really that good, but widely accepted) binding agent. Applesauce can be used but some commercially available binding products are also available, EnerG being one and there is also a good one from Bob's Red Mill and also the better of the two. Depending on your recipe you can use many choices for binding, as mentioned applesauce, bananas, soy yogurt, and prune baby food works great in chocolate cake and brownies. You'll find these choice will lead to a better recipe, less fat, less cholesterol (none if you are using a completely vegan recipe!) and overall much better taste.

eggs and milk arent even neccacary.all the y do is moisten the cake. try using:

vegetable oil,water and flax,bananna <<<any of those





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