can I reduce amount of eggs used in bun mixture??

ben500

I wouldn't try balsamic though lol

FrenchMaid_2

I sometimes just add some veg oil... used a lot in vegan baking as an egg substitute... and then I add some more raising agent to help the cake along so to speak!

HGLTsuperstar

Vegan receipes often substitute in a mashed banana or mashed tofu - the purpose of the egg is as a binding agent so anything else that also does that job would do.

sillyvixen

i would use milk in the place of an egg and a bit of baking powder, i do have a friend who always uses mayo in her chocolate cakes - you wouldn't realise if you tasted it.

zarazara

did you make the cake growingafamily? how did it turn out?

Butterfly_Brain

I have a recipe for an eggless cake and all it uses is vinegar.
There are plenty of eggless cake recipes on the web if you have a little google

livalot

Eggs in my recipe..... it says I should use 3 but only have 2! What can I use instead or should I just wait and get some more eggs?

Maybe this would be a good idea for a new thread..... since I often find I am missing just one ingedient which stops me from making an item. For example yesterday it was cream..... arghhhh!

Livalot

chickaroonee

What is it you are trying to make?

ChocClare

Eggs - if it`s a cake you can replace each egg with a tablespoonful of soy flour - if you have any lying around! I have a jar of it just for that reason - though not needed so much now as I keep hens.

Thriftlady will be along in a minute - I think it`s she whose daughter has an egg allergy - she`ll be the one to tell you about this.

BTW - cream can be replaced with milk and butter. It`s supposed to be unsalted butter, but what the hey.

livalot

chickaroonee wrote: »

What is it you are trying to make?

Trying to make a foolproof chocolate cake that someone on here mentioned today.....I don't have any soya things in my house.... very bare cupboards at the moment:o