I tried a few different egg replacers over the past few weeks that i found on here, from apple sauce, soy milk. baking soda and bananas. All of them failed me. I looked at my Earth Balance butter spread and noticed it had sunflower lecithin. I know that lecithin is a major part of the magic of eggs so i tried it. Adding in two and a half tablespoons of earth balance and two tablespoons of rice milk made the perfect cake. It rose and didn't deflate like some of my other tests. The batter was thicker than a normal egg batter so I filled my cupcake up only half way and they ended up regular size. My daughter has severe egg, dairy and nut allergies and has yet to breakout. I hope this works for others who struggle to find yummy baked treats for their young ones with food allergies.

3 egg Replacer for cake mix
2 1/2 Tablespoons Earth Balance butter spread
2 Tablespoons Rice milk.

Dunkin Hines Chocolate cake mix does not contain eggs or dairy.

This is very helpful information for anybody who needs to make egg-free cakes. Thanks so much for sharing it!

FYI, people with nut allergies are at risk to develop cross-sensitivity to sunflower. I have severe allergies to nuts (and eggs)...when I first tried Sunbutter (peanut butter made with sunflowers) I was fine, but the second time I had a minor reaction, and the third time it was more severe.

If you're looking for more safe recipes I recommend the cookbook below, we used it as a starting point for many of the egg-free/dairy-free recipes used in the allergy-friendly bakery I founded (which is based in San Jose).

http://www.amazon.com/dp/1569242739/?tag=cakecentral-20

Thanks for the link, jason_kraft. I just put that on my Amazon wish list for my next order. I don't want to do all non-allergenic or vegan things, but I'd certainly like to have a repertoire of recipes that I can call on when a customer needs them.

Why don't you just use En-R-gy egg replacer? It's a great product.

I was just happy to have found something in my fridge that made the perfect consistency and taste, so i thought i would share. I'd say almost all specialty cookies and cakes that I have purchased for my daughter have had a very "healthy" taste, and are expensive. They are not very good but at least lets her feel like shes eating what her older brothers are eating.

I use a cake mix and a can of any soda. Works best with cold soda. Don't add anything else. So moist and yummy.

Seriously, Harlekwin? I've got to try that!!!

Yep, I like to use Dr. Pepper or some type of cola for chocolate. Sprit for yellow. Sometimes I will use strawberry or orange with a yelllow mix. For cupcakes I go down to 10 oz. because they are so moist they seem to fall apart eaiser if you use a whole can(12oz).I also like that I can devide the cake mix into 4ths and know just how much soda to add when my daughter springs on me last minute that she needs a safe cupcake for school the next day.

If I weren't traveling right now, I'd be in the kitchen making test runs, but as soon as I get home, I'm sure gonna get after it! Thanks for the details.