Whizzed tofu leaves virtually no taste, so it is an excellent
replacer in cake recipes.
Not exact matches
Use flaxseed meal as an egg
replacer in recipes for muffins,
cakes, cookies, and pancakes.
I had a bit of a false start with this
recipe after I tried a
recipe for baked donuts and they came out looking like mini footballs, but I think the donut
recipe was at fault, because since then I've used this egg
replacer powder
in all sorts of
cakes, cookies and brownies and it's worked well every time.
Given so many variables
in which the whole adds up to more than just a sum of its parts — with various ingredients and techniques
in play -, the quest for a perfect egg - free
cake might be starting with a «depression
cake» of sorts and seeing how certain properties (rise, crumb, flavour, stackability etc.) could be further improved by tweaking it, rather than trying to find an universal egg
replacer for just about any
recipe (convenient as that would be).
Tried this
cake over the weekend, and it was a great tasting
cake, however, I modified the
recipe to use ener - g egg
replacer in place of the egg.
My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini
cakes and used gluten free flour, coconut oil and egg
replacer, (
recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it
in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??