Since slowly becoming vegan, I have been on the search for great baking recipes that don’t suffer from lack of traditional dairy and eggs as ingredients. It’s easier said than done, though. There are some things that work great – cookies, for example. But some that are much harder to convert – vanilla cake, do you hear me???!
People always ask me, what they can use to substitute eggs when making a cake. Unfortunately, the answer is not so simple. While there are many options, and a lot of them are similar to the consistency of eggs, the biggest barrier i’ve found is finding something that will “hold it together” like eggs. Think of eggs when they cook – they become almost glue like, and that must do a lot to keep a spongecake together. So although apple sauce or mashed pumpkin may work with some recipes, your cake may still fall apart. You need a binding agent!
