Sunday, July 25, 2010

Egg-free baking

Up until I was asked for one, I had not baked nor tasted an eggless cake ever.  Eggs have always been a vital part of my cakes especially since I like them light and fluffy (as with chiffon).  I agreed to make one without eggs, though with much reluctance, because I saw this as an opportunity to learn something new.

I found out that there are, in fact, a number of egg substitutes in cooking.  I am not about to list them here as there are already a lot of websites particularly dedicated to this. After doing some research, my inclination was to either use egg replacer or flaxseeds.

I set out to experiment on an eggless carrot cake.  To say the least, my first two attempts were disastrous!  I tried two different recipes but used egg replacer for both.  The first cake was way too oily.  The second, on the other hand, was very heavy, much like pudding. I was so frustrated I fed the cakes to the birds!

On my third attempt, I switched to flaxseeds.  I went back to the first recipe, using much less oil this time (1 cup vegetable oil rather than 1 1/2).

Well, lo and behold, as I took out the cakes from the oven, I saw cakes that looked and felt "normal"...nice smooth tops, soft to the touch.  These had to be it!

I iced the cake with whipped cream stabilized with cream cheese.  I know that carrot cake is traditionally frosted with cream cheese frosting but I just find its taste too overpowering so I switched to something lighter.  It was heavenly!

This was how my finished cake looked like.

I wasn't allowed to use nuts as well so I opted to garnish the cake sides with toasted coconut flakes.

I didn't get to taste the cake and was really anxious as to whether it was good or not.  Thankfully, those who got to eat it loved it!  I was told that it tasted no different from the normal carrot cake.  They loved the frosting as well.

So that's it.  Another chapter of my continuing learning experience.  This week, I will be baking for two birthdays, my daughter's and my second son's.  To those who have requested for the recipe of my purple yam (ube) cake, please be patient.  I will get that up on this site soon!  I am also working on a new eBook.  Hopefully, will complete that within a week or so.

Have a great Sunday everyone!


  1. WOW your cake looks heavenly and I'm sure it must have tasted so too! Great decoration...I love carrot cake and to make one without eggs must have been quite a challenge ~ well done!

  2. Congratulations on mastering such a gorgeous cake, I have no doubt it tasted delicious!

  3. looks really really good. I think alot of parents out there would love this recipe..seeing that there are so many kids with egg allergies!

  4. Would you mind sharing your modified version of recipe to us? Thank you Corinne!

    1. It's been a long time since I made this cake and I don't quite remember everything I did! What I do remember though is that I used flaxseeds as an egg replacement.

      To replace one egg, use:
      1 tablespoon ground flaxseeds
      3 tablespoons water
      Stir together until thick and gelatinous.

      The carrot cake recipe I used was Martha Stewart's (there is a link somewhere in the post above.) But as mentioned, I reduced the oil to 1 cup. There are 3 eggs in her recipe so I just tripled the flaxseed replacement.

      Hope that helps.