Cake Mix - Egg replacement/substitute?
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Topic: Cake Mix - Egg replacement/substitute?
Posted By: GlimmerShine
Subject: Cake Mix - Egg replacement/substitute?
Date Posted: 14 March 2009 at 8:25am
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Hi I'm needing a bit of advice here regarding an egg substitute in a cake mix.
I've bought a Betty Crocker mix and an Edmonds mix to try, one says i need 2 eggs, the other says it requires 3. Anyone have any handy home hints as what I could use instead? Dealing with food allergies (child with severe anaphylaxis to egg) . I'm sure someone once told me vinegar can be used, if so how much vinegar is the equivalent to one egg, and I'm presuming we're meaning white vinegar? Any help would be kindly appreciated 
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Replies:
Posted By: cuppatea
Date Posted: 14 March 2009 at 8:28am
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you can just substitute with 1/4 cup of oil per egg. I normally use rice bran oil but vegetable oil should be just as good, not sure whether olive oil would be ok but might be.
Also for future reference have a search on google for recipes, I have found some good ones that are egg and dairy free. ------------- 
 
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Posted By: lisa85
Date Posted: 14 March 2009 at 9:18am
Yeah my sister has the same problem she does the same as cuppatea swap eggs for oil. I have to admit her cakes always come out really yummy and moist  -------------  
TTC #3 since Jan 2010 - PCOS MC April 2010 |
Posted By: busymum
Date Posted: 14 March 2009 at 10:46am
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I was told to replace 1-2 tbsp of milk for each egg, but there are egg substitutes on the market too -------------  |
Posted By: lizzle
Date Posted: 14 March 2009 at 11:19am
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golden syrup can replace eggs, if they are being uswed to bind
also just read a few days ago that ground linseed and water (not sure on quantities sorry) can be used. |
Posted By: busyissy
Date Posted: 14 March 2009 at 11:57am
| There is also an egg replacement powder you can get at the supermarket in the baking aisle. Had a friend use it in her son's birthday cake and it worked really well. |