Egg-Free Baking

Allergies to Eggs Means Finding Substitutes That Work in Baked Goods

Mar 12, 2009 Joanne LaSpina

Eggs are a major ingredient in most baked goods. They add moisture and rise to many foods. If you can't use eggs due to allergies, finding a substitute is essential.

It is important to determine the purpose of the eggs in the recipe before seeking a substitution. For most cakes, eggs provide the leavening , or the rise. In some cookie recipes, the egg is more for binding the ingredients together. Often, you can determine the eggs' purpose by looking at the number of eggs called for in the recipe. If your chocolate chip cookie recipe only calls for one egg, it is probably acting as a binder.

For each egg, try these easy egg binder substitutions :

  • 3 tablespoons of pureed fruit, such as banana.
  • 1 tablespoon unflavored, unsweetened gelatin plus 3 tablespoons warm water, mixed together.
  • 1 tablespoon flax seed plus 3 tablespoons water, mixed together. Allow to stand a few minutes to thicken. Strain seeds and use liquid.
  • 1/4 cup applesauce.

A recipe that calls for two or three eggs probably uses the eggs for leavening. In this case, for each egg, substitute:

  • Mix 1 1/2 teaspoon baking powder, 1 tablespoon oil plus 1 tablespoon warm water.
  • 1 1/2 teaspoon Ener-G Food Egg Replacer® (found in specialty section of most grocery stores) plus 2 tablespoons warm water.
  • 1 tablespoon water and 1 tablespoon white vinegar combined with 1 teaspoon baking powder.
  • One heaping tablespoon of soy flour mixed with one tablespoon of warm water .

When in doubt about the purpose of the egg, use the second set of substitutions. Replacing more than three eggs in a recipe does not yield good results. Some foods like angel food cake and boxed brownie mixes simply require real eggs.

For a super-moist eggless chocolate cake, try this recipe:

Egg Free Chocolate Cake

  • 1/2 cup vegetable oil
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup liquid (water, rice milk, soy milk)
  • 2 cups shredded zucchini

Directions:

  1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan or two 9 inch round pans or 24 muffin cups.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched.
  4. To make frosting, melt together 6 tablespoons of cocoa and 1/4 cup margarine; set aside to cool. In a medium bowl, blend together2 cups confectioners' sugar, 1/4 cup liquid (such as water, milk, rice milk, soy milk) and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake before cutting.

Substituting eggs in a recipe takes some practice. A hint of applesauce in chocolate cookies may not be the desired flavor, so try different substitutes in search of the right one. This vegan site has hundreds of eggless cake, cookies and pie recipes. Happy egg-free baking!

The copyright of the article Egg-Free Baking in Baking & Desserts is owned by Joanne LaSpina. Permission to republish Egg-Free Baking in print or online must be granted by the author in writing.
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