What to substitute in place of eggs?!
Answers: and milk?
There are many many vegan cake recipes out there and basically they use oil and soya milk.
This is a recipe for chocalate mud
125g (4 ounces) soft vegan margarine
1 cup castor sugar (or you can use a sugar alternative if preferred)
1 teaspoon (5ml) vanilla essence
1/2 cup cocoa
1/2 cup hot water
2 teaspoons (10ml) fresh lemon juice
1 cup soya milk
1 3/4 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
Instructions 1. Cream margarine, sugar and vanilla until light and fluffy. Blend the cocoa in the hot water and gradually add to the marg/sugar mixture.
2. add the lemon juice to the milk to sour it.
3. Sift the flour, baking powder, bicarbonate of soda and add it to the creamed mixture alternately with the soured milk. Mix thoroughly.
4. spoon the cake mixture into greased and floured 8" cake pan and bake in a moderate oven (180 deg. C) for 30-40 minutes or until the top springs back when lightly pressed.
5. Allow the cake to cool in the tin for 10 minutes. Turn out and allow to cool before icing.
6. Ice with your favourite icing. I like plain white icing sugar/water and sprinkled with coconut. It′s not neccessary but if you can wait, the cake matures and cuts better the second day.
Dairy free (vegan) chocolate cake with rasberries
The cake is best eaten very fresh or even slightly warm. You do need to use a good quality dark chocolate for the icing, though it does not need to be as high in cocoa content as for other recipes. A sweeter chocolate works better because of the bicarbonate of soda which can otherwise leave a slightly salty aftertaste.
Serves 12
Cake
150ml/16fl oz espresso coffee
75ml/3fl oz water
75g/3oz vegetable margarine
75g/3oz caster sugar
15ml/1tbsp golden syrup
200g/7oz plain unbleached white flour
5ml/1tsp bicarbonate of soda
25g/1oz cocoa powder
45ml/3tbsp soya milk
2.5ml/1?2tsp vanilla essence
Icing
75g/3oz plain chocolate
25g/1oz vegetable margarine
275g/9oz icing sugar
Topping
250g/8oz frozen or fresh raspberries
30ml/2tbsp caster sugar
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 20cm/8in round cake tin.
Put the coffee, water, margarine, sugar and syrup in a pan and heat stirring until the sugar dissolves.
Simmer for 5 minutes.
Stir in the dry ingredients and beat well.
Stir in the soya milk and vanilla essence.
Pour into the prepared tin and bake in the pre-heated oven for 25 minutes until set.
Slice in half and allow to cool on a wire rack.
To make the icing, place the chocolate and margarine plus 45ml/3tbsp water in a dish or pan.
Set this over a saucepan of boiling water until melted.
Stir well until amalgamated and sift in the icing sugar, beating the mixture until smooth.
Allow to cool slightly, then spread some onto one half of the cake and sandwich together with the other half.
Spread the remaining icing all over the top and sides.
For the topping, place the raspberries in a pan with the caster sugar and heat very gently until the sugar is melted and the raspberries are just beginning to dissolve.
Allow to cool slightly and spoon over the centre of the cake only, leaving a surrounding area of cake uncovered.
for what protien or to cook with?
beans
soy
eggbeaters
eggs:
-tofu (baking or cooking)
-applesauce (in baking)
-ener-g egg replacer
milk:
soy or rice milk
EGG
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
For milk, especially with baking, I use coffee creamer mixed with a little water.
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
They have soy milk and lactose intolerant milk, etc. Same with eggs for vegetarians. They usually have them at any grocery store, sitting right next to the real thing.
Ground flax seed can replace some egg, as it's gummy, and lots of Omega fats.
Applesauce, Ener-G egg sub. Non-dairy creamer, Mocha Mix, soy, almond or rice milks.
I assume that you're vegan? Trying to learn to bake with vegan ingredients requires a little practice. Try Googling _vegan recipes_ for some ideas, recipes.
when you bake cakes and such use applesauce or bananas
1 egg is equivalent to about 1/4 cup applesauce
1 egg is equivalent to one mashed banana
As far as milk you can use soy milk, rice milk, almond milk in the same way you use cows milk.
eggbeaters
soy milk
rice milk
Well I am allergic to eggs, where it gets so bad I start choking and my esophagus become swollen. The best way to replace them is a thing called Ziromax. It is in grocery stores and all you do is ask for it, Ziromax comes in a green bottle and is a power like substance to add while baking. No matter what you do, do not get egg beaters because they say they are artificial but they still have real egg whites in them.... I don't know about the milk though.
Sometimes I use applesauce (like in brownies), but mostly I don't use anything at all. In cookie and cake recipes, I just omit the egg(s) and it almost always turns out fine (I don't know why there's inconsitancy). For milk, if it only calls for a small amount, I just use water, and sometimes maybe water and a little vanilla to make it sweeter. This obviously won't work for everything, but I have found it works in a lot of things.
For baking you can use apple sauce.
one tablespoon flax combined with one tablespoon water = one egg.