Baking Without Eggs

I have a wonderful recipe for chocolate cake.... Wacky Chocolate cake!

It is egg free... and very moist!

3 C flour
2 C sugar
6 T cocoa (baking cocoa..dry powder)
2 tsp baking soda
3 T vinegar
2 tsp vanilla
3/4 C veg. oil
2 C cold water

Mix dry ingredients in a 9 x 13 pan, then make 3 holes... in one hole put 3/4 C veg. oil, in one hole put 2 tsp vanilla, in the 3rd hole put 3 T vinegar, then pour 2 C water over the whole thing. Mix well and bake for 45 min at 325 degrees.

If you want a minty flavor, put in about 1/2 capful mint extract... yum!

I don't even bother icing the cake... very moist and delicious! It disappears VERY quickly around this house when I bake it. Also, no bowls to clean.. mix it all in the baking pan.

I am allergic to eggs and there is only one recipe I use for brownies. Nothing else has worked for me. Applesauce works great for cookies and I also use Ener-G Egg replacer but it doesn't work in brownies.

This is called the Mug Brownie, and I call it the PMS brownie! It is a brownie for one and you make it in a mug in the microwave. It absolutely gets my chocolate fix and you can add all sorts of things to it to customize it.

4 Tablespoons flour
4 Tablespoons granulated sugar
2 Tablespoons unsweetened cocoa powder
2 Tablespoons vegetable oil (I use canola)
2 Tablespoons water
a dash of salt.
A microwaveable mug

Mix sugar, flour cocoa and salt in a mug with a fork. Then add the oil and water and mix. Be thorough.

Microwave for about a minute, depending on the microwave. It should still be wet in the center when done.

Let it cool and enjoy straight from the mug! I like mine with a scoop of ice cream or some cool whip. I also have been known to add a dollop of caramel or peanut butter!

For a fluffier brownie add only 1 Tbsp of oil and 3 Tbsp of water plus 1/4 tsp vanilla extract and 1/2 tsp baking powder.

You can also put in some chocolate chips, butterscotch chips or use your imagination! Tiny m&ms--the possibilities are endless!

Let me know if you want more egg free, dairy free recipes. I have a cookbook that's specifically for that allergy.

Enjoy!

You can buuy something called Egg Replacer.

It is a powder you mix with warm water.

I love it.

I am a vegetarian due to the fact Animal protein makes me very sick.

So this has been the best way to make the swap when baking.

You can get it at Kroger/Fred Meyer....Or just about any type of Natural food store. The brand I get is....EnerG.

Ive always liked how yogurt worked but you cant really do that......ive read flax seed meal is a possibility

BTW, im pretty sure the main ingredient in ener g is cornstarch.......i could be wrong though

Ener-G egg replacer. Hit up some vegan websites and cookbooks because they are egg free and dairy free and have the best tips for substituting. Of course any recipe that calls for milk, you should be able to sub soy, rice or even coconut.

This is the best recipe for vegan cupcakes and frosting. I made it myself and it is OUTSTANDING!

http://www.marthastewart.com/315948/divvies-chocolate-cup...
http://www.marthastewart.com/319079/divvies-vanilla-frosting

Check my DIL's website, she's vegan and does have some dessert recipes. www.vegobsession.com Her site has other interesting tidbits as well.

Here is my substitute for each egg in a recipe:
1.5 TBSP water
1.5 TBSP oil
1 tsp baking powder
(mix all ingredients together, then add as one mixture when you would normally add an egg)

All that said, I find brownies to be the hardest thing to make without eggs. They usually turn out pretty crumbly. The best one I've done is the Ghiradelli chocolate chip mix (also dairy free) and then using the above mixture for eggs. They don't rise as much as regular brownies, but they taste great and they don't fall apart.

I've never loved EnerG replacer and prefer the oil-water-baking powder mix.

If you PM me your email address, I can email you a great chocolate cake recipe that is SO yummy! My friends who aren't dairy- and egg-free all love it and even make it for their parties sometimes.

And, for the record... a handful of ghiradelli chocolate chips can help with your chocolate fix anytime! :D

I use Ener-G brand egg replacer. It is a white powder that comes in a bag inside a bright yellow and orange box. You mix it with water and add it to your mix. I use that for most things but if it calls for 2 or more eggs or if I need that "egg" texture (like the slimy, gooeyness) I use ground flaxseed and water. I buy both at Meijer or Kroger. The egg substitute for the flaxseed and water is on the side of the container but I think it is 1 Tblsp flaxseed to 3 Tblsp water, let sit for a few minutes and mix in. I get the Bob Red Mills brand and have always had luck with either one (the flaxseed and the egg replacer powder)

I use the Ener-G egg replacer in all my baking too, it works great.

My friend is on weight watchers.. Take the brownie/cake mix and mix it with pureed black beans(might add a touch of water).. they taste great.. and add protein to your treat.

Good luck

Put the box of mix in a bowl & then open a can of cola soda (diet or regular) and take a medium sized sip out of it and pour the rest in the bowl and mix. That's it. Bake as usual.

Did you try playing with the measurement of applesauce? I've used it several times and never had that happen. Maybe you just need to play a little?

You can also use canned pumpkin (not pumpkin pie filling) too, just the mix & pumpkin filling. Doesn't taste like pumpkin either. I don't like pumpkin but can't taste it in these.

You could also try soy yogurt.