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Eggless cake

Nowadays many people prefer to go eggless in cakes. Whether ordering a cake or making it, people now go for suitable substitutes. Dietary restrictions, allergic reactions and even moral obligations have led to this change in people. There are quite a few options which you can use as an alternative to eggs. But the question is which one of them will suit best to your needs.

The versatile eggs perform a variety of functions in cake creation - flavor, binding agent, emulsion, structural scaffolding, providing the fat quotient, gives moisture, browning (through special reactions). A perfect replacement would be that which carries out if not all, most of these functions. The best replacements are:

Applesauce: ¼ cup to be used in lieu of one egg. It provides the necessary moisture and the pectin in it helps give stability to the whole structure of the cake. But in a normal vanilla cake, this might not be the correct choice as the applesauce flavor overpowers the other flavors.

Flax seeds: 1 tablespoon of ground flax seeds and 3 tablespoons of water for one egg. Flax seeds that is ground finely acts as a very good binding agent. But you should give a thought to its nutty flavor which may not go very well with vanilla or chocolate cakes. It is more suited in pancakes and whole grain baked items.

Banana:  1 or 2 mashed bananas for one egg. It is good for adding moisture and sweetness in cakes and other baked foods. Because of the sweetness in banana, you should adjust the sweetness in the recipe.

Tofu or silken tofu: ¼ cup of silken tofu for one egg. Silken tofu adds density and moisture to the mixture. It can be used easily in cakes, brownies and breads.

Vinegar and baking soda: 1 tablespoon vinegar mixed with 1 tablespoon of baking soda. This is a good substitute for making cakes and baked goods fluffier and soft.

Arrowroot powder: 2 tablespoons of powder mixed with 3 tablespoons of water for one egg. It can be used as a thickening agent while making cakes and baked goods.

Ener G egg replacer: Ratio as indicated in the box are good enough but variations in recipes may require you to do a bit of guesswork. It is made from starch of tapioca and potato and is free of gluten, wheat, eggs, yeast, dairy, casein, peanuts, tree nuts, soy. Therefore, it is a great choice for vegans and those who develop allergies easily. It does not have flavor of its own and is good if used in cakes, muffins and baked goods.

Even chia seeds, mashed avocado, peanut butter and a variety of items can also be used as replacements for eggs depending on your recipe.

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