This may be insulting to real bakers but hoping not—I was wondering if anyone had experience with egg substitutes for vegan baked goods and which are the best to use?

I don’t have experience but I just bought Ener-G Egg Replacer which is a culinary egg substitute. I’ve read many positive recommendations for this product.

Thanks for the tip Flour Girl.  I will see if it is available locally and would appreciate your letting me know how it works out, once you have used it.

I’ve used the Ener-G egg replacer; it works well.  I’ve also used the Wowie Cake recipe for vegan cake requests because it has no eggs and is oil based (if you google Wowie Cake, you’ll get lots of results.  Use Hershey’s cocoa for best results with that recipe….); if you replace the cocoa with almond flour, it works as a non-chocolate version too.

Jeanne - 22 January 2012 08:45 AM

I’ve used the Ener-G egg replacer; it works well.  I’ve also used the Wowie Cake recipe for vegan cake requests because it has no eggs and is oil based (if you google Wowie Cake, you’ll get lots of results.  Use Hershey’s cocoa for best results with that recipe….); if you replace the cocoa with almond flour, it works as a non-chocolate version too.

Thank you Jeanne!

Is this the recipe?

http://www.veganforum.com/forums/showthread.php?12067-Choco-Wowie-Cake

Rose Braverman - 21 January 2012 10:14 PM

Thanks for the tip Flour Girl.  I will see if it is available locally and would appreciate your letting me know how it works out, once you have used it.

It was sold in the nutrition section of my local supermarket. I believe you can also get it on line. I think the company has their own website.

That’s the one

You can cut it in half as well - this is what I used when I made it for a wedding.  I think when I did it as a wedding cake, I was able to triple the recipe and used it for a 12” square pan.  It doesn’t really rise all that much, so to get the three layers of cake I needed, I made it three times.

It works with white vinegar as well, just in case you don’t have apple cider vinegar on hand.

That is good to know, thank you! I don’t have Apple Cider Vinegar. 

This recipe calls for a 9x12 pan. Is that a quarter sheet? Can a round pan be substituted?

If cut in half, what size pan should I use?

If you cut the recipe in half, you could make two 6” rounds; if you use it as written (for a 9x13, which is a quarter sheet), it will make 2 8” rounds or 1 9” and some left for a 6”.  It’s been a while since I made these, but they are good, the chocolate especially with cream cheese frosting….

That sounds great! Thank you!

I don’t think I can do the cream cheese frosting or the peanut butter frosting ( in this recipe) because I have to make ti cholesterol free. But, Extraordinary Cakes by Karen Karanse has a killer vegan chocolate frosting recipe. 

Jeanne, one question, this recipe calls for a 9 x 12 pan. Did they make a typo or does this recipe differ from yours?

Thank you so very much. I am very grateful for your help.

I did used substitute at one time,  and it just went to waste.  It fell apart and tasted terrible.. so for me ,  never again…

What did you use it in PrettyCake?  I’ve only ever used it in cake recipes so I have no idea if it might not work in a particular recipe.  I would be interested to know in case it comes up again!

Thanks Jeanne for the tip on the Wowie cake and the tip on using Hershey’s chocolate.  I googled it and am looking forward to trying it.  I also like the idea of trying a non-chocolate version. 

Thanks to Flour Girl for the tip on the killer vegan frosting by Krasne.  I will try to find it and give it a try.  I have used a vegan frosting that I found on VegWeb in case you’re interested…
1 cup vegan margarine, at room temperature (I use Earth Balance)
4 cups powdered sugar
dash salt
2 tablespoons vanilla
4 tablespoons nondairy milk or soy milk
1/2 cup cocoa powder

Directions:

1. Blend margarine until mushy.
2. Add powdered sugar, salt, vanilla, non-dairy milk, and cocoa (all remaining ingredients).
3. You can add in more milk to make it a bit smoother, but not too much.