replacing a large number of eggs in cake
I looked through the memories about egg substitution, and while there was a lot of talk about trying to make meringue with egg replacer and just general egg substitution, I didn’t find anything concerning what I wanted to ask.
There is a cake I would really like to veganize, but the cake recipe calls for a large number of eggs (5!). Normally I'd just use Ener-G egg replacer, flax "eggs", applesauce, etc. but I'm afraid that when replacing for that many eggs it would end up overwhelming the taste of the cake.
So, I'm wondering if anyone has any experience subbing for such a large number of eggs and what neutral replacement they've had success with. I've been leaning towards using tofu or applesauce, but since it's a coconut cake (like in my icon) I don't want it to overwhelm the coconut taste. I've had success with banana as an egg replacement but that would DEFINITELY overwhelm the taste. I'm concerned about using flax or egg replacer because I don't want them giving off a chalky taste.
I’m most leaning towards tofu, but the only thing I’m concerned about is if it will make the cake too dense. And in that case, maybe I’d be better off using 3 tofu “eggs” and then 2 applesauce “eggs.” That way, I don’t *think* the applesauce would overpower the taste of the cake, and maybe the two would counterbalance each other?
I usually don’t write an entire treatise on egg replacement, I’m just wondering if anyone else has done this and if my plan would work.
TIA!
There is a cake I would really like to veganize, but the cake recipe calls for a large number of eggs (5!). Normally I'd just use Ener-G egg replacer, flax "eggs", applesauce, etc. but I'm afraid that when replacing for that many eggs it would end up overwhelming the taste of the cake.
So, I'm wondering if anyone has any experience subbing for such a large number of eggs and what neutral replacement they've had success with. I've been leaning towards using tofu or applesauce, but since it's a coconut cake (like in my icon) I don't want it to overwhelm the coconut taste. I've had success with banana as an egg replacement but that would DEFINITELY overwhelm the taste. I'm concerned about using flax or egg replacer because I don't want them giving off a chalky taste.
I’m most leaning towards tofu, but the only thing I’m concerned about is if it will make the cake too dense. And in that case, maybe I’d be better off using 3 tofu “eggs” and then 2 applesauce “eggs.” That way, I don’t *think* the applesauce would overpower the taste of the cake, and maybe the two would counterbalance each other?
I usually don’t write an entire treatise on egg replacement, I’m just wondering if anyone else has done this and if my plan would work.
TIA!