Hi, in your opinion, what is the best
egg substitute for butter cakes?
Not exact matches
If you
substitute salted
butter for the unsalted called
for; if you use margarine instead of
butter; if you use something weird instead of
eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening
substituted for the
butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2
eggs 1 1/2 cups toasted pecan halves
* If vegan,
substitute 6 tablespoons almost melted coconut oil
for the
butter and 1 flax
egg (1 tablespoon ground flax meal: 2.5 tablespoons water)
for the
egg.
1/3 cup almond flour 1 banana 1/8 cup almond
butter or sunbutter 3 fresh
eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could
substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use
for frying in skillet and instead of
butter to serve raw honey — instead of syrup raw pecans — shelled
Then finally I got rid of the
egg, went back to the gelatin, creamed the
butter, sugar, and maple syrup in the mixer, 1 T more of coconut and arrowroot flr,
substituted the BP
for BS, and BAM!
I used butternut squash instead of pumpkin; I
substituted coconut oil
for butter, almond milk
for milk, and flaxseed gel
for eggs.
I
substituted flax seed
for the
egg and applesauce
for the
butter.
Substitute 3 tablespoons creamy or chunky peanut
butter for 1
egg as a binder
for meatballs with an Asian flavor profile.
1/3 of a hokkaido pumpkin 1 banana 3
eggs (you can
substitute one of the
eggs with 2 additional
egg whites) 3
egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger
Butter for frying
I
substituted melted
butter for the coconut oil, eliminated lemon zest / juice and added one
egg.
* 1 1/2 sticks
butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to
substitute palm sugar
for up to half of this amount) * 3 extra large
eggs, or 4 medium
eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra
for sprinkling
I just
substituted one tablespoon of chia seeds mixed with 3 tablespoons of water
for the
egg and Earth Balance
for the
butter.
I've had immense fun this year, converting my favorite recipes into plant - based versions, learning new techniques and ingredients to
substitute for the commonly used
butter and
egg!
We also
substituted egg whites
for whole
eggs, reduced the sugar and
butter, and then baked the donuts instead of frying them.
Ingredients
for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted
butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (
substitute pecans or favorite nuts) 2
eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature
butter for basting the top of the bread
I
substituted the
butter for coconut oil, used a flax
egg, and decreased the water by half (because I've had trouble with recipes being too runny with those two substitutions, so I just add enough to get the right consistency in the batter.)
The mould I used made six half -
eggs and it's useful to have a blender
for the cashew nut cream, however if you don't have a blender you can
substitute the nuts and cacao
butter for nut
butters (almond, peanut etc.) from your cupboard and simply stir your ingredients together with a spoon.
If you prefer a less fudgy (yet still moist and tender) brownie,
substitute 10 tablespoons melted
butter + 3 large
eggs for the
butter or oil, water, and
eggs called
for.
Luckily, I learned to bake pretty quickly and found some awesome
substitutes for normally «unhealthy» ingredients like
butter, sugar, flour and even
eggs for vegan baking.
I like it best with
butter, milk and
eggs but I have at times
substituted: 2 cups almond milk with a tbsp of vinegar
for the buttermilk Flax Meal with water
for the
eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening
for the
butter.
* 1/2 cup organic sugar
for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could
substitute almond flour
for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large
egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted
butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
Just 3g of carbs
for all these amazing ingredients:
butter, granulated sugar
substitute, unsweetened coconut, coconut flour, baking powder, cream cheese,
egg and vanilla extract.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more
for topping — 50 g coconut flower sugar (you can
substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic
eggs — 50 g coconut oil (you can
substitute with
butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can
substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
They are often regarded as poor
substitutes for «normal» desserts (that is, those that contain flour,
eggs, sugar and
butter, and are usually baked), as if their taste and appearance can't match up to a certain idea of what a dessert should be.
3 cups water 1 cup grits or coarse cornmeal 1/3 cup grated Parmesan cheese 2 tablespoons Sriracha sauce, plus more,
for serving 1 tablespoon unsalted
butter 1 teaspoon chili powder 1/4 teaspoon sea salt Fried
egg,
for serving Drizzle olive oil,
for serving Dash ground chipotle pepper,
for serving (may
substitute smoked paprika) Pinch dried rosemary,
for serving
Simply use your favorite
butter or
egg substitute with one of our baking mixes
for a safe, delicious treat.
I am vegan so I
substituted earth balance and a flax
egg for the
butter and
egg and it came out fine.
4 ounces unsweetened chocolate 1 cup unsalted
butter 2 cups soft - cooked black beans, drained well (hs: canned is fine) 1 cup walnuts, chopped 1 tablespoon vanilla extract 1/4 cup (granulated) natural coffee
substitute (or instant coffee,
for gluten - sensitive) 1/4 teaspoon sea salt 4 large
eggs 1 1/2 cups light agave nectar
Whip up nut
butter — this uses hazelnuts, but you can
substitute your favorite nut — to swirl into
egg white meringues
for a light dessert that can keep a few days in an airtight container.
but what to
substitute for butter and
eggs?
It's a great
substitute for butter or oil when cooking scrambled
eggs — not to mention a nice way to add bacon flavor when you're out of bacon.
1 pkg Betty Crocker * SuperMoist * French Vanilla Mix 1 1/4 cups (300 mL) smooth peanut
butter (
for those with nut allergies
substitute for a soy
butter or wow
butter) 1/4 cup (50 mL) packed brown sugar 1/4 cup (50 mL)
butter, softened 2
eggs 1.5 cups (500 mL) milk or semi-sweet chocolate chips
I didn't have three
eggs so I
substituted 1/4 cup applesauce
for one
egg, used vegetable oil instead of canola and added peanut
butter to the frosting.
ingredients:
for the cakes: 113 grams (1 stick, 8 tablespoons) vegan / dairy free
butter, softened (can
substitute regular
butter) 250 grams (1 1/4 cup) sugar 1/4 teaspoon salt 3
eggs 120 grams (1/2 cup) cashew yogurt (can
substitute sour cream or yogurt) 180 grams (1 1/2 cups) AP flour 1/8 teaspoon baking soda zest of 1/2 an orange
The agenda of vegetarians and health reformers who urged Americans to consume fewer animal products, eat more grain and cereal products, and to
substitute polyunsaturated oils found in corn and soybean oil
for saturated animal fats like
butter and lard, fit neatly into large agribusiness efforts to increase the market
for processed foods that have a wider profit margin than
eggs and meat.11
We need to eat more butterfat from pasture - fed animals, more lard from pigs raised outdoors, more
eggs from pastured - poultry, and more shrimp and other seafood rich in vitamin D. And we need to recognize the demonization of
butter and similar healthy foods
for what it is — a ploy, bolstered by the phony cholesterol theory, that has convinced Americans to
substitute imitation foods
for the nourishing foods of their ancestors.
Try one of the following alterations (applies to recipes that are difficult to roll out): 1)
substitute part
for the almond flour with flax meal (add a splash of water if needed
for the consistency) 2) add 1 tablespoon of psyllium powder (again, add a splash of water
for consistency) 3) use 1
egg and reduce the amount of melted
butter by 1/4 -1 / 3 cup I hope this helps!
(I made this recipe with
butter and
eggs but it is really easy to convert to a vegan recipes by
substituting coconut oil
for the
butter and flax
eggs for the chicken
eggs.)
I even cranked my burners up to high and
substituted it
for butter when I fried
eggs with perfect results.»
Then finally I got rid of the
egg, went back to the gelatin, creamed the
butter, sugar, and maple syrup in the mixer, 1 T more of coconut and arrowroot flr,
substituted the BP
for BS, and BAM!
Now I did this recipe with no gelatin, added 1
egg, and creamed the
butter, sugar, and maple syrup in a kitchen aid mixer like a traditional CCC recipe,
substituted BP
for the BS, plus added 1 1/2 T more of each flours to make up
for the added moisture from the
egg, turned out good, a little more cakey and no grittiness at all.
But then his recipes in the back would call
for reduced - fat cheeses, low - fat sour cream, «
egg substitutes», or «I can't believe it's not
butter» of all things!
While a traditional recipe
for snickerdoodles would call
for eggs and
butter, we've replaced the two non-vegan ingredients with wholesome plant - based
substitutes.
3/4 c.
butter 3/4 c. brown sugar 1
egg 1/2 c. apple juice 1 t. vanilla extract 1 c. all - purpose flour (depending on your preference we
substituted three tablespoons of ground flax seed
for 3 tablespoons of flour, you can definitely do more or less!)
Instead of
egg and pasta salads, and peanut
butter and jelly sandwiches
for the kids, tables were stocked with SunButter (peanut
butter substitute made from sunflower seeds), Caramel and Apple Bars, and soft Snickerdoodle Cookies (dairy, gluten, wheat, nuts, tree nuts, soy,
egg, fish and shellfish free).