Guest guest Posted June 11, 2007 Report Share Posted June 11, 2007 Hi, I'm brand new to the group. I am not vegetarian. I volunteer at a cat shelter, and there are several vegans on staff and as volunteers. I love to bake, so I always get asked to make the vegan cakes for celebratory occasions. I use Ener-G egg replacer, but I find that I make a few cakes a year, the Ener-G passes the expiration date, and I end up throwing out almost the entire amount in the package. Is there something else I can use in place of the Ener-G? I found a recipe on the web that uses baking powder, baking soda, flour and water. Is this acceptable, or will it add too much leavener to the recipe? I don't know what is in the Ener-G, as I threw the box out and put it in a glass container for storage. Thanks so much for any information. Janet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2007 Report Share Posted June 11, 2007 I use 1/4 cup of yogurt per egg or applesauce. Those two work pretty good in place of eggs. Janet Miller <mrsm352 Monday, June 11, 2007 3:01:49 PM Egg replacer in baking Hi, I'm brand new to the group. I am not vegetarian. I volunteer at a cat shelter, and there are several vegans on staff and as volunteers. I love to bake, so I always get asked to make the vegan cakes for celebratory occasions. I use Ener-G egg replacer, but I find that I make a few cakes a year, the Ener-G passes the expiration date, and I end up throwing out almost the entire amount in the package. Is there something else I can use in place of the Ener-G? I found a recipe on the web that uses baking powder, baking soda, flour and water. Is this acceptable, or will it add too much leavener to the recipe? I don't know what is in the Ener-G, as I threw the box out and put it in a glass container for storage. Thanks so much for any information. Janet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2007 Report Share Posted June 11, 2007 oops, for vegan you will have to get soy yogurt. im not vegan but i dont eat eggs. Janet Miller <mrsm352 Monday, June 11, 2007 3:01:49 PM Egg replacer in baking Hi, I'm brand new to the group. I am not vegetarian. I volunteer at a cat shelter, and there are several vegans on staff and as volunteers. I love to bake, so I always get asked to make the vegan cakes for celebratory occasions. I use Ener-G egg replacer, but I find that I make a few cakes a year, the Ener-G passes the expiration date, and I end up throwing out almost the entire amount in the package. Is there something else I can use in place of the Ener-G? I found a recipe on the web that uses baking powder, baking soda, flour and water. Is this acceptable, or will it add too much leavener to the recipe? I don't know what is in the Ener-G, as I threw the box out and put it in a glass container for storage. Thanks so much for any information. Janet Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2007 Report Share Posted June 11, 2007 There are many things you can use to substitute - apple sauce, banana, tofu and several others . . . http://www.vegcooking.com/vegcooking-eggreplace.asp - That's one website with some listings and I know there are others out there. Happy baking! -Cassie On 6/11/07, Denise Pomerantz <dmpomerantz wrote: > > I use 1/4 cup of yogurt per egg or applesauce. Those two work pretty > good in place of eggs. > > > > Janet Miller <mrsm352 <mrsm352%40earthlink.net>> > <%40> > Monday, June 11, 2007 3:01:49 PM > Egg replacer in baking > > Hi, I'm brand new to the group. I am not vegetarian. I volunteer at a cat > > shelter, and there are several vegans on staff and as volunteers. I love > to > > bake, so I always get asked to make the vegan cakes for celebratory > > occasions. > > I use Ener-G egg replacer, but I find that I make a few cakes a year, the > > Ener-G passes the expiration date, and I end up throwing out almost the > > entire amount in the package. > > Is there something else I can use in place of the Ener-G? I found a recipe > > on the web that uses baking powder, baking soda, flour and water. Is this > > acceptable, or will it add too much leavener to the recipe? I don't know > > what is in the Ener-G, as I threw the box out and put it in a glass > > container for storage. > > Thanks so much for any information. > > Janet > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 this is the cake and frosting I made for my daughters first bday. It was fantastic and 100% vegan... Crazy Chocolate Cake (from vegan connection) Absolutely one of the best cakes I've ever had. 3 cups flour 2 cups sugar 2 t. baking soda 1 t. salt 1/2 cup cocoa 3/4 cup oil 1 t. vanilla 2 T. vinegar 2 cups water Mix the dry ingredients and then add the wet ones, and mix until smooth. Prepare pan(s) by greasing and flouring lightly. Pour into 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9-inch) or 50 minutes (9X11). Test with a toothpick to make sure it is done all the way through. Cool. Ice with favorite frosting. Vegan Chocolate Frosting (from vegweb) Ingredients (use vegan versions): 1 cup margarine 4 cups confectioners sugar 2 tablespoon vanilla 4 tablespoon soy or rice milk 1/2 cup cocoa powder ( or more) dash of salt Directions: Margin should be at room temperature (I took out of the fridge for 2 minutes) when being placed in bowl. Blend until mushy, and then add vegan powdered sugar, salt, vanilla, chocolate and soymilk. You can add in more soymilk to make it a bit smoother but not too much. Spread on cake and enjoy. NOTE: replace cocoa with 1/2 cup powdered sugar for vanilla frosting and use a bit less milk " Todays Mighty Oak Is Just Yesterdays Nut That Held It's Ground. " Pinpoint customers who are looking for what you sell. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 I have had this before only I did not know it was vegan! It is absolutely delicious. My husband always wants me to make it for him. I know the recipe by " Stir Crazy Cake " but it is the exact same recipe. Susan >Stephanie Scott <stargazerlily72 > > > Re:Egg replacer in baking >Tue, 12 Jun 2007 03:14:06 -0700 (PDT) > >this is the cake and frosting I made for my daughters first bday. It was >fantastic and 100% vegan... > Crazy Chocolate Cake (from vegan connection) > Absolutely one of the best cakes I've ever had. > > _______________ Play games, earn tickets, get cool prizes. Play now–it's FREE! http://club.live.com/home.aspx?icid=CLUB_hotmailtextlink1 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Where does the rising come from in yogurt and applesauce since egg whites provide some of the rising? Bev , Denise Pomerantz <dmpomerantz wrote: > > I use 1/4 cup of yogurt per egg or applesauce. Those two work pretty good in place of eggs. > > > Janet Miller <mrsm352 > > Monday, June 11, 2007 3:01:49 PM > Egg replacer in baking > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 How did the cake do? Did it fall apart easy or not rise to it's highest? eggs are used for these reasons. Bev , Stephanie Scott <stargazerlily72 wrote: > > this is the cake and frosting I made for my daughters first bday. It was fantastic and 100% vegan... > Crazy Chocolate Cake (from vegan connection) > Absolutely one of the best cakes I've ever had. > > 3 cups flour > 2 cups sugar > 2 t. baking soda > 1 t. salt > 1/2 cup cocoa > 3/4 cup oil > 1 t. vanilla > 2 T. vinegar > 2 cups water > > Mix the dry ingredients and then add the wet ones, and mix until smooth. Prepare pan(s) by greasing and flouring lightly. Pour into 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9- inch) or 50 minutes (9X11). Test with a toothpick to make sure it is done all the way through. Cool. Ice with favorite frosting. > > > Vegan Chocolate Frosting (from vegweb) > > Ingredients (use vegan versions): > > 1 cup margarine > 4 cups confectioners sugar > 2 tablespoon vanilla > 4 tablespoon soy or rice milk > 1/2 cup cocoa powder ( or more) > dash of salt > > Directions: > > Margin should be at room temperature (I took out of the fridge for 2 minutes) when being placed in bowl. Blend until mushy, and then add vegan powdered sugar, salt, vanilla, chocolate and soymilk. You can add in more soymilk to make it a bit smoother but not too much. Spread on cake and enjoy. > NOTE: replace cocoa with 1/2 cup powdered sugar for vanilla frosting and use a bit less milk > > > " Todays Mighty Oak Is Just Yesterdays Nut > That Held It's Ground. " > > > > Pinpoint customers who are looking for what you sell. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 The recipe I posted rises nicely, and as someone else said of this 'crazy' cake, if you didn't know it was vegan, you would think it was just a good chocolate cake recipe. It's the same in texture as any regular cake. Janet on 6/12/07 11:20 AM, Bev at bdowns45681 wrote: > How did the cake do? Did it fall apart easy or not rise to it's > highest? eggs are used for these reasons. > Bev > > > > , Stephanie Scott > <stargazerlily72 wrote: >> >> this is the cake and frosting I made for my daughters first bday. > It was fantastic and 100% vegan... >> Crazy Chocolate Cake (from vegan connection) >> Absolutely one of the best cakes I've ever had. >> >> 3 cups flour >> 2 cups sugar >> 2 t. baking soda >> 1 t. salt >> 1/2 cup cocoa >> 3/4 cup oil >> 1 t. vanilla >> 2 T. vinegar >> 2 cups water >> >> Mix the dry ingredients and then add the wet ones, and mix until > smooth. Prepare pan(s) by greasing and flouring lightly. Pour into > 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 > degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9- > inch) or 50 minutes (9X11). Test with a toothpick to make sure it is > done all the way through. Cool. Ice with favorite frosting. >> >> >> Vegan Chocolate Frosting (from vegweb) >> >> Ingredients (use vegan versions): >> >> 1 cup margarine >> 4 cups confectioners sugar >> 2 tablespoon vanilla >> 4 tablespoon soy or rice milk >> 1/2 cup cocoa powder ( or more) >> dash of salt >> >> Directions: >> >> Margin should be at room temperature (I took out of the fridge for > 2 minutes) when being placed in bowl. Blend until mushy, and then > add vegan powdered sugar, salt, vanilla, chocolate and soymilk. You > can add in more soymilk to make it a bit smoother but not too much. > Spread on cake and enjoy. >> NOTE: replace cocoa with 1/2 cup powdered sugar for vanilla > frosting and use a bit less milk >> >> >> " Todays Mighty Oak Is Just Yesterdays Nut >> That Held It's Ground. " >> >> >> >> Pinpoint customers who are looking for what you sell. >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 This is similar to my favorite chocolate cake recipe. The vinegar and baking soda react to raise the cake in the absence of the eggs. Janet Miller <mrsm352 Tuesday, June 12, 2007 11:07:11 AM Re: Re:Egg replacer in baking The recipe I posted rises nicely, and as someone else said of this 'crazy' cake, if you didn't know it was vegan, you would think it was just a good chocolate cake recipe. It's the same in texture as any regular cake. Janet on 6/12/07 11:20 AM, Bev at bdowns45681@ wrote: > How did the cake do? Did it fall apart easy or not rise to it's > highest? eggs are used for these reasons. > Bev > > > > , Stephanie Scott > <stargazerlily72@ ...> wrote: >> >> this is the cake and frosting I made for my daughters first bday. > It was fantastic and 100% vegan... >> Crazy Chocolate Cake (from vegan connection) >> Absolutely one of the best cakes I've ever had. >> >> 3 cups flour >> 2 cups sugar >> 2 t. baking soda >> 1 t. salt >> 1/2 cup cocoa >> 3/4 cup oil >> 1 t. vanilla >> 2 T. vinegar >> 2 cups water >> >> Mix the dry ingredients and then add the wet ones, and mix until > smooth. Prepare pan(s) by greasing and flouring lightly. Pour into > 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 > degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9- > inch) or 50 minutes (9X11). Test with a toothpick to make sure it is > done all the way through. Cool. Ice with favorite frosting. >> >> >> Vegan Chocolate Frosting (from vegweb) >> >> Ingredients (use vegan versions): >> >> 1 cup margarine >> 4 cups confectioners sugar >> 2 tablespoon vanilla >> 4 tablespoon soy or rice milk >> 1/2 cup cocoa powder ( or more) >> dash of salt >> >> Directions: >> >> Margin should be at room temperature (I took out of the fridge for > 2 minutes) when being placed in bowl. Blend until mushy, and then > add vegan powdered sugar, salt, vanilla, chocolate and soymilk. You > can add in more soymilk to make it a bit smoother but not too much. > Spread on cake and enjoy. >> NOTE: replace cocoa with 1/2 cup powdered sugar for vanilla > frosting and use a bit less milk >> >> >> " Todays Mighty Oak Is Just Yesterdays Nut >> That Held It's Ground. " >> >> >> ------------ --------- --------- --- >> Pinpoint customers who are looking for what you sell. >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 It was incredible, the best cake I have ever made. Moist, not crumbly at all. Mine was a little denser than the " mix kind " but that was one thing I enjoyed about it. As far as rising, it is the interaction of the vinegar and baking soda that makes it rise. Stephanie , " Bev " <bdowns45681 wrote: > > How did the cake do? Did it fall apart easy or not rise to it's > highest? eggs are used for these reasons. > Bev > > > > , Stephanie Scott > <stargazerlily72@> wrote: > > > > this is the cake and frosting I made for my daughters first bday. > It was fantastic and 100% vegan... > > Crazy Chocolate Cake (from vegan connection) > > Absolutely one of the best cakes I've ever had. > > > > 3 cups flour > > 2 cups sugar > > 2 t. baking soda > > 1 t. salt > > 1/2 cup cocoa > > 3/4 cup oil > > 1 t. vanilla > > 2 T. vinegar > > 2 cups water > > > > Mix the dry ingredients and then add the wet ones, and mix until > smooth. Prepare pan(s) by greasing and flouring lightly. Pour into > 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 > degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9- > inch) or 50 minutes (9X11). Test with a toothpick to make sure it is > done all the way through. Cool. Ice with favorite frosting. > > > > > > Vegan Chocolate Frosting (from vegweb) > > > > Ingredients (use vegan versions): > > > > 1 cup margarine > > 4 cups confectioners sugar > > 2 tablespoon vanilla > > 4 tablespoon soy or rice milk > > 1/2 cup cocoa powder ( or more) > > dash of salt > > > > Directions: > > > > Margin should be at room temperature (I took out of the fridge for > 2 minutes) when being placed in bowl. Blend until mushy, and then > add vegan powdered sugar, salt, vanilla, chocolate and soymilk. You > can add in more soymilk to make it a bit smoother but not too much. > Spread on cake and enjoy. > > NOTE: replace cocoa with 1/2 cup powdered sugar for vanilla > frosting and use a bit less milk > > > > > > " Todays Mighty Oak Is Just Yesterdays Nut > > That Held It's Ground. " > > > > > > > > Pinpoint customers who are looking for what you sell. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Is this recipe, under either name, in the files? I would love to try it. Katie Susan Martin <wdm55 wrote: I have had this before only I did not know it was vegan! It is absolutely delicious. My husband always wants me to make it for him. I know the recipe by " Stir Crazy Cake " but it is the exact same recipe. Susan >Stephanie Scott > > > Re:Egg replacer in baking >Tue, 12 Jun 2007 03:14:06 -0700 (PDT) > >this is the cake and frosting I made for my daughters first bday. It was >fantastic and 100% vegan... > Crazy Chocolate Cake (from vegan connection) > Absolutely one of the best cakes I've ever had. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 lol.....not sure but it does rise for me. I make all my cakes, cupcakes and cookies with either egg replacer or yogurt and some applesauce. Everyone who eats my baking wants my recipes or " secret ingredient " . Bev <bdowns45681 Tuesday, June 12, 2007 8:07:04 AM Re: Egg replacer in baking Where does the rising come from in yogurt and applesauce since egg whites provide some of the rising? Bev Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 I'm way behind in me emails so forgive me if this is a redundant response but I have excellent luck using 1 tbs flaxseed meal whisked into 2 tbs water in place of eggs in baking. Katie http://frugalveggiemama.blogspot.com Looking for a deal? Find great prices on flights and hotels with FareChase. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2007 Report Share Posted June 12, 2007 Thanks everyone for your suggestions and responses. This gives me some alternatives to try. Janet on 6/12/07 9:54 PM, Katie Mangan at kmangan33 wrote: > I'm way behind in me emails so forgive me if this is a redundant response but > I have excellent luck using 1 tbs flaxseed meal whisked into 2 tbs water in > place of eggs in baking. > > Katie > http://frugalveggiemama.blogspot.com > > > > > Looking for a deal? Find great prices on flights and hotels with > FareChase. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2007 Report Share Posted June 14, 2007 Well, I guess if you use the vinegar and baking soda that will do the trick or if you use baking powder. Bev , Denise Pomerantz <dmpomerantz wrote: > > lol.....not sure but it does rise for me. I make all my cakes, cupcakes and cookies with either egg replacer or yogurt and some applesauce. Everyone who eats my baking wants my recipes or " secret ingredient " . > > Quote Link to comment Share on other sites More sharing options...
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