Kiddiekakes Posted 26 Jan 2007 , 7:11pm
post #1 of

I have a customer whose son is allergic to eggs.....I only use cake mixes and was wondering if there is something else I can substitute in a Betty Crocker chocolate cake mix for the eggs?



Laurel thumbs_up.gif

23 replies
msmeg Posted 26 Jan 2007 , 7:43pm
post #2 of

I would say no Is there an egg substitute she knows of ? do egg beaters have eggs in them ?

you would need to find a eggless recipe or use something differents instead of cake like ricekrispie cookies. formed in cake pans.

msmeg Posted 26 Jan 2007 , 7:48pm
post #3 of

Well I was wrong.... Ask her if she has some of this egg substitute so you do not have to buy a whole pkg and charge her for it.... or try the tofu
or other ideas I would try them ahead of time or ask her what she has found works for them in the past. here is what I found.

Egg Replacements
There are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.

Tofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesnt fluff up like eggs, it does create a texture that is perfect for eggy dishes.

Tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.

In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.

Other Egg Replacement Options
1 egg = 2 Tbsp. potato starch
1 egg = 1/4 cup mashed potatoes
1 egg = 1/4 cup canned pumpkin or squash
1 egg = 1/4 cup puréed prunes
1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
Be sure to use plain tofu, not seasoned or baked, as a replacer.
Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
If you want a lighter texture and youre using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
If youre looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.
Don't forget to check out our vegan shopping guide and delicious recipes.

JanH Posted 26 Jan 2007 , 7:51pm
post #4 of

Diet Soda cake mix recipe:

http://www.cdkitchen.com/recipes/recs/273/Extra_Light_Chocolate_Cake60819.shtml

Don't know why it wouldn't work with regular soda icon_smile.gif

Momkiksbutt Posted 26 Jan 2007 , 8:06pm
post #5 of

There are lot of good egg substitues out there now days. Egg beaters comes to mind. I have tried some of the ones that were mentioned in the previous post. There is still a very obvious element of the "heavy" and a too dense, and non-cake like, texture there. And if any of you have family members or clients that are "texture people", you know that is going to very important.

I recommend trying the egg beaters, or some other brand of egg substitue before using any of those. They are great for cutting the fat out, and do make the mixture more moist, but just aren't a great substitue for egg.

I do have a recipe like the last poster for an egg and milk free chocolate cake. I've had it for years, but never used it. Someone gave it to my mother, who is allergic to wheat, when I was a kid. Again it uses soda, coke-cola to be exact. And I think you really do have to use the coke, there is something in it that makes the cake do what it's suppose to do. I asked mom about it, and she just couldn't remember, since it has been so many years since she last made it.

Look around, try some of the substitues, and see which one you prefer. I like Egg-Beaters. For the over-all same-as consistancy and texture that it has.

Hope that helps you..... icon_smile.gif

kdbobo Posted 27 Jan 2007 , 9:08pm
post #6 of

aren't Egg Beaters made with egg whites, though?

acookieobsession Posted 28 Jan 2007 , 12:55am
post #7 of

You should ask the person about the egg beaters, i am pretty sure those are on the NO list....as is meringue powder FYI

I have use club soda with a cake mix. Just reduce the water by half. So it is a 1/4 cup club soda to one egg.

The cake will be more dense, but it still tastes good. I would like to suggest you make a practice cake or two just to get a feel for it.

Good Luck

Julia

acookieobsession Posted 28 Jan 2007 , 12:59am
post #8 of

Excerpt below from this site:

http://kidshealth.org/teen/food_fitness/nutrition/egg_allergy.html

When preparing your own food, you can substitute one of these egg alternatives in your recipes. Each of these replaces one egg (these substitutes may not work as well in recipes that call for more than three eggs):

1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
1 teaspoon yeast dissolved in 1/4 cup warm water
1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder
1 packet gelatin + 2 tablespoons warm water (don't mix until ready to use)
1 Tablespoon pureed fruit such as apricots or bananas


This link is to a list that you can print that tells you foods to avoid with egg allergies. ANd Egg substitutes are on the no list as they do contain whites. Also the Albumin is in meringue powder...

Julia
http://kidshealth.org/teen/misc/eggallergy_cutout.html

kaychristensen Posted 28 Jan 2007 , 1:01am
post #9 of

When I made my cupcakes using the Diet Soda. You just use the cake mix with 12 oz of the Soda. They turned out Great. I hope this helps good luck

FerretDeprived Posted 28 Jan 2007 , 2:03am

You can just put extra oil. about 1 tablespoon for each egg if it's a cake mix.

nefgaby Posted 28 Jan 2007 , 2:20am
Quote:
Originally Posted by JanH

Diet Soda cake mix recipe:

http://www.cdkitchen.com/recipes/recs/273/Extra_Light_Chocolate_Cake60819.shtml

Don't know why it wouldn't work with regular soda icon_smile.gif




Hi Jan,
So all you do is add a can of diet soda to a cake mix and bake??? Gotta try this!!!!

kaychristensen Posted 28 Jan 2007 , 2:23am

Yep And the soda, mix, and bake like normal.

nefgaby Posted 28 Jan 2007 , 2:40am

Wow, thanks!

Momkiksbutt Posted 28 Jan 2007 , 9:50am

Ok, I guess I wasn't thinking about egg allergies when I made my last post. So I got on the web and did a little research on the subject.

I looked at many sites and all of them give many of the same suggestions as some of you do. I would like to point out some of them, and give you the links to a couple for your own fact finding.

Also though, I would like to point out a few things about the alternative ingredients and why the may or may not work.

First off, let me say that the soda thing is something that I have only heard of using in a dutch oven cobbler. I will have to try your method. Sounds interesting!!

About the pureed fruits. These are not good substitutes for the egg for a couple of reasons. First of all they are a non-binding food by nature. Meaning that they will add nothing that will lend to a cake or other baked item holding its shape once removed from the pan. Also, they may or may not bring the proper texture to the batter. A too loose batter will result in a crumbly and dry cake, that falls apart when cut. A too heavy batter will not rise properly and will be difficult to bake thouroughly. Overall, the product will be heavy and not cake like at all.

The only fruits I have found that are a great fat substitute are pureed baby plums, and crushed pineapple. I have recipes that call for oil that I have replaced them with, and they are fantistic! But they do not make good egg replacement.

About the other subsitutes involving baking powder, flour, yeast, and vinegar........

Why use these when they are already included in the mix??? Except for the vinegar of course, and I would only be using that if it was in conjuction with lemon juice.

You have to be careful with baking powder. A cake mix comes already with about 2 teaspoons already in it. Too much baking powder not only leaves a bad aftertaste, but can also have an opposite effect on the cakes ability to rise. If you have ever baked biscuits and put too much in, you know what I mean.

And the yeast, well, that's one that is only used if you are making bread, not cake.

NOW, for a solution........in all the sites that I looked at, one substitution recipe stands out and was present in all of them, while most of the others were not. And here it is, and in my opinion it is the most logical and best one of all:

1 packet gelatin + tablespoons warm water(don't mix until ready to use)

This one was also listed by (acookieobession) here in this thread.

This one makes the most sense, 1.) because it is a protein, and 2.) because it it a binder. I believe will bring the best and most tasty results.
I will be testing it to find out, and I will let you know in a few days!

In the meantime, here are some of the sites that I looked at, and a cut and paste of some others.

Hope I haven't stepped on anyones toes here, and I truly hope that this information helps you in the best way possible.

http://www.kidshealth.org/parent/nutrition_fit/nutrition/egg_allergy_diet.html

Site #1:

EGG SUBSTITUTES
. ONE (1) egg equals any one of the following:
. 2 Tbs. flour
½ tsp. oil
½ tsp. baking powder
2 Tbs. liquid
. 2 Tbs. water
1 Tbs. oil
½ tsp. baking powder
. 1 Tbs. flaxseed* (ground in coffee mill)
3 Tbs. warm water
. 1 Tbs. gelatin or fruit pectin
3 Tbs. warm water
Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes.
To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats.
* Flaxseed is a wonderful source of Biomega Three Fatty acids that our bodies need and usually dont get enough of.


Site #2:

1. Homemade Egg Substitute
Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Today some unbroken, clean, fresh shell eggs may contain Salmonella enteritidis bacteria that can cause food borne illness. While the number of eggs affected is quite small, there have been cases of food borne illness in the last few years. To be safe, eggs must be properly handled, refrigerated, and cooked.
No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked.
To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.
What is a good substitute for eggs?
Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:
1 tablespoon of nonfat dry milk powder
2 egg whites from large eggs
4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.

Peachshortcake Posted 28 Jan 2007 , 8:47pm

Just be careful that the mix you use does not contain powdered egg. That is something most people tend to over look.

kareninflorida Posted 5 Jan 2013 , 3:07pm

I know this was posted years ago, but I thought I would add to the thread to say that my favorite EASY homemade chocolate cake recipe calls for vinegar and baking soda instead of eggs.  Just as with a red velvet cake, the baking soda and vinegar react together to take the place of the eggs.  This recipe was common in the 1930's, when eggs were scarce, and is often referred to as a Depression Chocolate Cake.  It's super-easy and delicious as all get-out; plus, it's dairy free, egg free, and vegan!:

 

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water (you can substitute all or part of the hot water w/already-made coffee, and then omit the instant coffee granules)
3/4 cup vegetable oil (you can substitute canola oil or olive oil, although not EVOO)
2 tablespoons white vinegar (I've also used cider vinegar and red wine vinegar - all work well)
1 tablespoon instant coffee granules
1 tablespoon vanilla extract

 

Preheat oven to 350 degrees Farenheit.  Lightly grease and flour* a 13 x 9 baking pan (alternatively, grease the pan and line bottom w/parchment paper.) *I use cocoa instead of flour for chocolate cakes, so they don't end up with white flour residue on them.  Plus, it adds to the chocolateyness. 

 

With a whisk, mix dry ingredients in a large mixing bowl.  Combine the liquid ingredients together in a large measuring cup and then add to the dry ingredients, stirring just until combined. 

 

Pour batter into prepared pan.  Bake at 350 for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs on it. (if it comes out clean, it will be overbaked.)  This can also be baked in 2 - 8" or 9" round pans, but you would reduce the baking time to approx. 25-30 minutes (or until done.)

mamacarlsen Posted 18 May 2013 , 10:34pm

I baked cupcakes this morning, and I substituted 1 whole banana for the egg.  

I used an electric beater to mash the banana, then added the water and oil and mixed that for 5-10 seconds and then added the Betty Crocker Cake Mix. and mixed with the beater again for the 30 seconds and 2 minutes per the box.  The batter looked light and fluffy, like mousse.  The cupcakes turned out perfect, moist and fluffy!! And best of all they didn't fall apart like when I tried apple sauce!

 

Happy Baking!!

J :)

Baking Queen Posted 19 May 2013 , 12:29am

A

Original message sent by mamacarlsen

I baked cupcakes this morning, and I substituted 1 whole banana for the egg.   I used an electric beater to mash the banana, then added the water and oil and mixed that for 5-10 seconds and then added the Betty Crocker Cake Mix. and mixed with the beater again for the 30 seconds and 2 minutes per the box.  The batter looked light and fluffy, like mousse.  The cupcakes turned out perfect, moist and fluffy!! And best of all they didn't fall apart like when I tried apple sauce!

Happy Baking!! J :)

. Is that the best sub fir eggs would you say? I am wondering how a banana could contribute to batter like an egg would.. could you also replace an egg for baking soda + applesauce? Thx

LeanneW Posted 20 Feb 2014 , 11:39pm

I personally substitute pureed fruit, like pumpkin, banana, or apple sauce for eggs all the time. In a chocolate cake mix it will not change the flavor or color, but in a vanilla cake mix you will notice. It makes the cake denser and it does hold together. I actually prefer subbing pumpkin in brownies since it gives them a nice dense fudgey texture.

 

I have used enger-g egg replacer and do not like it as a sub for eggs in a layer cake, it just doesn't hold the cake together well, would work for cupcakes though. My tip for using egg replacer is to whisk it for a long time before using it, you need it to get slimy and viscous.

 

I have baked scones that used soda, like 7-up, in place of eggs and they were awesome, never thought to try it in a cake.

 

As someone already pointed out, meringue powder also contains eggs, so don't use it in your BC for this customer with allergies. Check the ingredients if you are using packaged fillings too, like store bought lemon cured which likely contains eggs.

 

Good luck.

MBalaska Posted 21 Feb 2014 , 12:00am

Quote:

Originally Posted by kareninflorida 
 

I know this was posted years ago, but I thought I would add to the thread to say that my favorite EASY homemade chocolate cake recipe calls for vinegar and baking soda instead of eggs.  Just as with a red velvet cake, the baking soda and vinegar react together to take the place of the eggs.  This recipe was common in the 1930's, when eggs were scarce, and is often referred to as a Depression Chocolate Cake.  It's super-easy and delicious as all get-out; plus, it's dairy free, egg free, and vegan!:

 

Thanks for sharing Karen, I'll put it away in my recipe box just in case it's needed.

Annabakescakes Posted 21 Feb 2014 , 1:34am

AI have used gelatin in place of eggs very successfully. The ener-g and flax and such didn't work nearly as well. 1 Tb gelatin and 3 Tb hot water per egg. dissplve and slowly pour in blow while mixing. It isn't vegan though.

Girlpeay Posted 26 Mar 2014 , 12:56am

I used 1/2 banana for every 1 egg. It turned out great. Tastes  like banana bread too. :-P

Aurora421 Posted 29 May 2014 , 6:52pm

I have had a severe egg allergy for the past 20+ years.  When I started reacting to eggs in baked foods, I switched to egg replacement found in health food stores, but the cake mixes would be crumbly.  One year we couldn't get the egg replacement because it was on back order for a long time.  I replaced it with tapioca starch, and the cakes held together as well as when I could make them with eggs.  The replacement is 1 rounded tablespoon of tapioca starch per egg.  A little more won't hurt.  The result is very comparable to baked mixes using eggs, and I use this replacement for all of my baked recipes with good success.

Ana1echelon Posted 3 Jul 2014 , 2:08pm

I have a family member who can't do eggs either. I have used soda with the box mix. For chocolate cake I have used Dr. Pepper or Diet Coke. It's only 2 ingredients and way better for you! They turn out so light and always a huge hit. I even do it for potlucks at work..

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