Are you tired of running out of eggs or looking for a healthier baking alternative? Get ready to revolutionize your cake-making experience with this incredible egg substitute that will transform your baking game! Whether you're vegan, have egg allergies, or simply want to experiment in the kitchen, this versatile recipe will save the day and create deliciously moist cakes that nobody will believe are egg-free.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1/4 cup unsweetened applesauce
- 1/4 cup mashed banana
- 1/4 cup yogurt
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water
Instructions
- Prepare ingredients by gathering all specified egg substitutes: unsweetened applesauce, mashed banana, yogurt, and ground flaxseed mixture.
- If using flaxseed egg substitute, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 5 minutes to thicken and create a gel-like consistency.
- Measure out 1/4 cup of each substitute: applesauce, mashed banana, and yogurt. Ensure ingredients are at room temperature for best integration with cake mix.
- Choose one of the substitutes based on desired moisture and flavor profile: - Applesauce: Provides moisture and subtle sweetness - Mashed banana: Adds natural sweetness and density - Yogurt: Contributes tanginess and helps with texture - Flaxseed mixture: Offers binding properties and nutty undertone
- Prepare cake mix according to package instructions, replacing each egg with 1/4 cup of chosen substitute.
- Mix ingredients thoroughly, ensuring even distribution of egg substitute throughout batter.
- Pour batter into prepared cake pan, smoothing surface for even baking.
- Bake at recommended temperature specified on cake mix box, typically 350°F (175°C), for approximately 30 minutes.
- Test cake doneness by inserting a toothpick into center - it should come out clean when cake is fully baked.
- Allow cake to cool completely on wire rack before frosting or serving.
Tips
- Room Temperature is Key: Ensure all your egg substitutes are at room temperature for the smoothest integration with your cake mix.
- Flavor Matching: Choose your egg substitute based on the cake flavor. Mashed banana works great in chocolate or spice cakes, while yogurt is perfect for lighter, tangier recipes.
- Moisture Control: If using applesauce or mashed banana, you might want to reduce other liquid ingredients slightly to maintain the right batter consistency.
- Flaxseed Mixture Trick: Let the flaxseed and water mixture sit for exactly 5 minutes to achieve the perfect gel-like consistency that mimics egg binding.
- Don't Overmix: Stir your batter just until ingredients are combined to keep your cake light and fluffy.
- Experiment and Have Fun: Try different substitutes to find your favorite! Each option brings a unique texture and flavor to your cake.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 3g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 5mg
