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Old 05-21-2013, 02:18 PM   #1
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Help, please, from serious vegan bakers

I'm not vegan but have a friend who is and I often cook for her. I also bake for a cake sale at our charity horse show and I'd like to make vegan cakes but I have a problem converting standard recipes into vegan equivalents due to the requirement for eggs. Eggs are an important raising agent in sponge and fruit cakes and cupcakes. Can anyone suggest a suitable substitute to use in vegan cakes?

I already have a wartime cake recipe which uses vinegar instead of eggs but one recipe is a bit limiting.

Thank you in anticipation

Demon Baker


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Old 05-21-2013, 04:14 PM   #2
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I'm neither vegan nor a baker, and not too serious most of the time, but I've read that ground flaxseed mixed with a bit of water can be subbed for eggs. Haven't tried it. Here's a rather wordy article about it:


Apparently chia seeds can also be used.

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Old 05-21-2013, 05:45 PM   #3
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I had good luck with Ener-G Egg Replacer when I baked for my vegans. =)

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Old 07-22-2013, 11:14 PM   #4
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Depending on what you are making, the substitutions will be different. Here is an excellent chart: Egg Substitutes in Baking | Vegan, Egg Free Substitutes | Chef In You
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Old 10-21-2013, 03:46 PM   #5
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For my Vegan cakes use 2 Teaspoons Ener-G- Egg Replacer add to 1/4 cup lukewarm water and beat with electric mixer until frothy add soy milk and beat for 30 seconds add to dry ingredients. Works for me.
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Old 10-21-2013, 04:55 PM   #6
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Maybe seek vegan recipes instead of trying to convert? Since baking is chemistry let others do all the hard work developing a recipe!
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Old 10-20-2014, 01:58 PM   #7
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You can also use vinegar in soya milk or other plant based milk, flaxseed ground up or made into a gel, or use mashed banana.
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Old 10-22-2014, 09:32 AM   #8
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I've used flaxseed which I bought from the health food shop.

There are a lot of vegan baking books on Amazon which might be a better way to go than haphazard replacement on non-vegan recipes.

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