Substituting applesauce for eggs in cake recipe
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Anonymous
| I am making a cake to take to a little birthday playdate tomorrow. Two of the kids coming (including birthday boy) are very allergic to eggs, so I am attempting to doctor my recipe to use applesauce instead of the eggs. (Recipe calls for 3 eggs.) Everything I am reading says to use 1/4 cup of applesauce for every egg and to add some extra baking powder to boost the leavening that the eggs would have provided. Anyone tried this? How did it turn out? |
Anonymous
|
I've always heard of using applesauce instead of oil, but never for eggs. Try this instead -- it's a killer, super-tasty recipe that just happens to be egg- and dairy-free. Also remember to check the frosting ingredients; I know the plain Pillsbury stuff in the blue cans is egg-free, but others may not be.
http://www.grouprecipes.com/57460/moosewoods-six-minute-vegan-chocolate-cake.html Three cheers for you for being sensitive to the allergic kids! I know it's a hassle, but it's a very, very nice gesture. -- Mom who loves her playgroup but hates having to deal with the constant stream of special treats her kid can't eat. |
Anonymous
Thanks, I may give this one a try! The recipe I was going to use is this one: http://dairy-free.food.com/recipe/oh-my-caramel-cake-gluten-dairy-free-457380... but if subbing applesauce for eggs is problematic I may just go with your recipe since it's dairy/egg free as well... the little guy is allergic to a LOT of stuff so I wanted to make sure it was as free from any allergens as possible. The other little girl only has problems with eggs/dairy... maybe I'll just make both! |
Anonymous
| I also have never heard of applesauce subbing for anything but oils in a recipe. |
Anonymous
|
OP, just wanted to say thanks for making the effort!
-parent of an egg allergic kid who always feels left out when cake is served |
Anonymous
| OP here- I decided to use the Moosewoods recipe a PP posted. The caramel cake recipe I was going to use was already using a bunch of subs for regular baking ingredients (coconut yogurt, almond milk in place of milk, etc.) and I didn't want to risk it being a huge mess by subbing 3/4 a cup of applesauce for the eggs. I just pulled my little test dish of the Moosewoods cake out of the oven and it tastes pretty darn good, even without the glaze. Double checked with the mom of the allergic birthday boy and he has no problems with gluten so using regular flour wasn't an issue. Hoping since there's no eggs or dairy in it or the chocolate I'm going to use for the glaze that he and the other little girl with egg allergies can eat it with no problems. |
Anonymous
| There's also a product called Ener-g Egg Replacer. It's a powder that you mix with water. It is completely dairy, soy, and egg free. I buy it at whole foods and it lasts forever! |
Anonymous
| I use a can of pumpkin instead of eggs and oil. Works really well and you'd never know the difference |
Anonymous
|
You can use flaxseed to replace eggs also
To replace one egg: 1 tablespoon ground flaxseeds 3 tablespoons water (or other liquid) Stir together until thick and gelatinous. You can also use whole flaxseeds: 1 tablespoon whole flaxseeds 4 tablespoons water (or other liquid) Process seeds in a blender to a fine meal, add liquid and blend well. You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks. Read more: http://www.care2.com/greenliving/flaxseed-egg-substitute.html#ixzz1vVoeUMoM |
Anonymous
| I used applesauce in muffins (2 tablespoons for one egg) and they turned out great. |