I've been looking for something like this for my carrot cake recipe. My dentist is vegan and he wants to try it but I never knew how to substitute the eggs. THANK YOU!!!!!
I tired this and it was so moist the cake fell apart
Sorry, in England we are still stuck in the dark ages with our measurements. They keep trying to move us forward, but we wont budge!! what is 1/4c (for tha apple sauce) Thanks
how much applesauce is it not sure on that measurement thankyou
1/4 cup of applesauce is aproximately 64g or 2 1/4 oz. Hope this helps!
itmight sound a bit silly but what sort of apple sauce do you mean?
I tried this today. I had the same problem as CakesbyAdriana. My cakes sank in the middle and then when I dumped them out of the pan, half the bottom stuck in the pan.
I used this with a gluten free mix I found at the health store and it turned out great. One suggestion I have for others who had problems with the cake not releasing: The volume of this recipe is slightly off. The volume for eggs should be 1/4 cup per each egg- so this recipe yields enough to replace 4 eggs instead of 3. I suggest you mix this recipe in a graduated measurer, then pour out 1/4 cup of the mixture for each egg called for in your recipe. Make sure to measure it out right away, as the mixture tends to expand the longer it sits.
To add to my previous post: I also added about 3 minutes to the suggested baking time for the center to be firm enough not to fall. Good luck!
My son is allergic to eggs. The best egg replacer I've found is a product called Ener-G Egg Replacer. There is a trick to it though, take some of the liquid the cake mix calls for & add it to the egg replacer powder. It comes out perfect. :)
batterupcakery... Question: I'm thinking of trying this Ener-G replacer... when you say to add some of the liquid, do you mean like add either some of the water or oil directly to the powder before putting it all in the mix? It makes it mix up better or something? Thank you!