If you are one of those people who feel that eggs are the only material that will make your cake soft and fluffy, then you need to rethink. With people turning vegetarians and vegans, the demand for eggless cakes has increased. The good news is that you can easily replicate the same spongy texture without the use of eggs. Eggs can also be replaced with mashed bananas, apples, vinegar with baking soda, yogurt, and sometimes tofu. Try these vegetarian and vegan options. But before we start let us explain you with the role of eggs in baking
Role of eggs in Baking
Eggs are used as the leavening agent in a cake. Protein in eggs gives structure and stability to the cake. The velvety texture that makes it so luscious is due to the egg yolk. The yolk traps in flavor and adds richness to the cake. Eggs also have a binding property that holds all the ingredients together.
Looking for a healthy alternative to eggs? Try Apple Sauce. Cut some apples into small pieces and add them to boiling water. For an enhanced taste, add a pinch of cinnamon powder to it. Allow apples to ripen until they look tender. Allow the mixture to cool and add it to the puree. It is a healthy option because the sweetness of the apple makes you add less sugar to the cake. Store it in an airtight jar or a container and keep it in the fridge. Consume it within two days of preparation.
To replace eggs while baking an eggless cake, take two teaspoons of baking powder. Add 1 teaspoon of vegetable oil and 2 teaspoons of water to it. Mix the mixture together and mix it in the cake batter you have prepared just before putting it in the oven. This is a perfect hack.
Buttermilk has high acidic content; the cake gets milder as buttermilk separates the gluten in the flour. If you are not using baking soda in your baking process, you must include baking soda along with the buttermilk.
A quarter cup of light vegetable oil would substitute well for an egg. However, a word to the wise. If your recipe calls for more than two or three eggs, use one of the other methods of substitution. One cup or cup and half of oil is going to make your finished product very smooth and tasteless!
Use one quarter cup of mashed bananas (about half of bananas) instead of one egg when baking. Please note that you might get a flavor of banana in your cake, so if you don’t want that we suggest you to use another substitute.
Don’t Believe it? Yes, flax seeds can be used as an egg substitute. Just mix one tablespoon of ground flaxseeds with three tablespoons of water until completely absorbed and sticky. Use in place of an egg.
Vinegar works very well as an egg substitute in cakes, cupcakes and muffin dishes, making it light and fluffy. While white and Apple cider vinegar are often used.
Carbonated water serves as an excellent replacement for an egg in recipes where the final eggless cake has to be light and fluffy. Carbonated water adds moisture to the cake and also traps air bubbles that make the cake feathery. You can replace an egg with 60 grams of carbonated water
If you cannot get eggs at home, then a large quantity of milk can be mixed in the same dairy area. You cannot make eggs yourself, but you can easily make condensed milk at home.
Another healthy treat to use to make your cake moist and fluffy if you don’t want eggs in it- Avocado. It is loved for its creamy texture, and it can do wonders in your bakery treats. Mash avocado pulp well before adding it to the rest of the baking ingredients. That’s all!
So, these were some alternatives which you can use instead of eggs. Make sure you use them in the right quantity or else you can always order eggless cake online when in doubt. Happy baking! Happy eating!