Tips from Courtney: Egg Substitutes
- Bob’s Red Mill Egg Replacement: rated highly by others but I didn’t think it did a good job binding the ingredients together. My cake with this egg replacement crumbled easily.
- Flaxseed Egg: (1 tablespoon golden flaxseed with 3 tablespoons water). Another egg replacement liked by many, including me. I think it did a good job binding the ingredients but I found out it’s not necessary in a cake. I think it will be useful to use in cookies and brownies though. Keep this one in mind for other egg-free baked goods for sure!
- Chickpea Water: Yup, as gross as it sounds, some people like it for an egg replacement, but I could totally taste the flavor in my cake and in a meringue frosting I made with it. I don’t recommend it.
- Vinegar: My winner! Forget the egg substitutes and just throw in a tablespoon of white distilled vinegar with a couple teaspoons of baking soda and you’ll get a cake that rises beautifully.
Ingredients
FOR THE CAKE
- 3 1/2 cups (402.5 g) cake flour
- 2 cups (400 g) granulated sugar
- 2 teaspoons (8 g) baking soda
- 1 teaspoon (5.6 g) salt
- 2 cups (480 g) milk or non-dairy milk at room temperature
- 4 teaspoons (20.8 g) pure vanilla extract
- 2/3 cup (145.3 g) canola oil
- 2 tablespoons (28.75 g) white distilled vinegar
Instructions
FOR THE CAKE
- Preheat your oven to 350 degrees F. Spray three 8-inch or four 6-inch pans with non-stick spray, line the bottoms of each pan with parchment rounds, and spray again. Set aside.
- In a large liquid measuring bowl, combine the milk, vanilla, oil and vinegar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking soda, and salt. Stir to combine.
- With the mixer on low speed, add the wet ingredients to the dry ingredients. Stir just until incorporated. Scrape down the sides and bottom of the bowl and mix again on low for another 10 to 20 seconds.
- Divide the batter evenly between the three pans (about 16 ounces of batter in each pan). Bake for 22 to 25 minutes, or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs on it.
- Let cool 10 minutes in the pans before inverting onto wire racks to cool completely.
- If needed, level each cake layer with a cake leveler. To store the cake layers, wrap each cake layer in plastic wrap after it's completely cooled. The cake layers can be stored in the freezer for up to a week with two layers of plastic wrap. To store longer, wrap the layers in an additional layer of foil and place in a zip-lock bag.
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