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What You Need to Know About Eggless Cakes

What You Need to Know About Eggless Cakes

Are you looking for an eggless cake recipe? Maybe you're allergic to eggs, or maybe you're just trying to cut down on your cholesterol intake. Whatever the reason, there are plenty of eggless cake recipes out there to choose from.

Why do eggless cakes exist?

It's a common misconception that eggless cakes and cupcakes are only for people with allergies or dietary restrictions. In fact, there are a number of reasons why bakers might choose to make an eggless cake. For one thing, eggs can be expensive, and omitting them can help to keep costs down.

Eggs can alter the texture of a cake, making it either denser or lighter. As a result, excluding eggs can be a way of achieving a desired texture. Finally, some people simply prefer the taste of eggless cakes. Whether it's because of the ingredients or the baking method, an eggless cake can have its own unique flavour that many people enjoy. Whatever the reason, there's no need to be exclusionary when it comes to cake - there's something for everyone to enjoy.

Differences between cakes with eggs and eggless cakes

When it comes to cake, there are two main camps: those who like their cakes with eggs, and those who prefer them without. There are a few key differences between the two types of cake.

Cakes with eggs tend to be lighter and airier, while eggless cakes are usually denser. Cakes with eggs also tend to rise more than eggless cakes. This is because the proteins in the eggs help to stabilize the structure of the cake.

Eggless cakes often rely on chemical leaveners, such as baking soda, to help them rise. Another difference between the two types of cake is the flavour.

Cakes with eggs tend to have a richer, more complex flavour, while eggless cakes can taste a bit flat in comparison. Ultimately, it comes down to personal preference. Some people prefer the light texture and rich flavour of cakes with eggs, while others find that eggless cakes are just as delicious (if not more so).

Going eggless

Baking is all about chemistry. You need the right combination of ingredients to produce a desired result. That's why, when you're baking without eggs, it's important to find a substitute that will provide the same moisture, protein, and fat as a large egg does. Otherwise, your baked goods will be dry, dense, and flavourless.

Fortunately, there are plenty of options out there, from egg replacers to flaxseed meal to silken tofu. Just be sure to do your research so you can find an egg substitute that will complement the other ingredients in your recipe and produce delicious results.

·         Flaxseed - For those who don't eat eggs or are looking for a healthier alternative, flaxseed is a great option when baking cakes. When combined with water, flaxseed forms a gel-like consistency that can be used in place of eggs. Simply mix together 1 tablespoon of flaxseed meal with 3 tablespoons of water and let sit for 5 minutes. This egg replacement works well in both sweet and savoury recipes, so it's perfect for everything from muffins to pancakes to brownies. Plus, it's high in fibre and omega-3 fatty acids, making it a nutritious way to start your day. So next time you're in the mood for some homemade baked goods, give flaxseed a try. You might be surprised at just how delicious egg-free baking can be.

·         Aquafaba - For anyone who loves to bake but is looking for an egg alternative, aquafaba is a great option. Aquafaba is the liquid that remains after cooking legumes like chickpeas or beans. When combined with other ingredients, it forms a stable foam that can be used in many different recipes. And because it is high in protein and low in fat, it helps to create light and fluffy cakes. Best of all, aquafaba is easy to use and can be found in most grocery stores. So next time you're in the mood for baking, give aquafaba a try!

·         Applesauce - Applesauce is a popular ingredient in baking, and for good reason. Not only does it add moisture and flavor to cakes and other desserts, but it also acts as a binding agent. This means that it can be used as a replacement for eggs in many recipes. When substituting applesauce for eggs, you will need to use a quarter cup of applesauce for each egg called for in the recipe. In addition, you may need to make some adjustments to the other ingredients. For example, if the recipe calls for sugar, you may want to reduce the amount by half. Applesauce can also be used in lieu of oil or butter, though you may want to experiment with the proportions to get the best results. So next time you're in a baking bind, reach for the applesauce.

·         Carbonated water - When you think of carbonated water, you probably don't think of baking. But it turns out that this fizzy beverage can actually be used as an egg replacement in cakes and other baked goods. Carbonated water helps to add structure and lift to cakes, giving them a light and airy texture. And because it is already full of bubbles, there is no need to add additional leavening agents. Simply substitute carbonated water for eggs in your favourite recipe, and enjoy a delicious and egg-free treat.

·         Banana - When mashed, banana can help to bind the ingredients in a cake recipe together. Additionally, the sweetness of banana can add flavour and moistness to a cake. While banana is not a perfect replacement for eggs, it can be a helpful alternative in many recipes. With a little creativity, anyone can bake a delicious cake without using eggs.

Eggless cakes are becoming more popular for a variety of reasons. Whether you’re vegan, have an egg allergy, or just want to try something new, we’ve got the perfect recipe for you. With the holidays coming up, now is the perfect time to test out how eggless cakes become part of your feast.

Looking for cakes to satisfy your sweet tooth? Check out our decadent selections here.


Tags:  Cakes

Posted on 26 Sep 2022