Keep in mind that the eggs serve as a leavening agent- making the cake light and fluffy.
You could try applesauce (though you would need some adjustments to the batter) or use egg substitute. Milk, soy milk, bananas, egg beaters, buttermilk, pureed fruit, gelatin, flaxseed, vinegar & Baking powder
1 egg = 150 ml of milk
1 egg = 1 heaped tablespoon soya powder or 1/4 cup tofu.
If you are doing a straight up substitution in an existing recipe, the easiest solution is to either use a commercial egg replacer (Ener-G and Bob's Red MIll both make them) or make one yourself by whisking together 2 Tbs oil + 1 Tbs water + 2 tsp baking powder.
My personal suggestion is to bake cupcakes instead of a full size cake, if possible. The amount of rise is much less critical and there is less structure for the leavening to support.
The other alternatives listed by Chris are also good. I especially like a flax seed/hemp milk combo in anything with a "nutty" flavor or texture and bananas are killer in peanut butter type cookies. (I use sunflower seed spread instead, because of my food allergic child.)
Answers
April 20, 2011
Keep in mind that the eggs serve as a leavening agent- making the cake light and fluffy.
You could try applesauce (though you would need some adjustments to the batter) or use egg substitute. Milk, soy milk, bananas, egg beaters, buttermilk, pureed fruit, gelatin, flaxseed, vinegar & Baking powder
1 egg = 150 ml of milk
1 egg = 1 heaped tablespoon soya powder or 1/4 cup tofu.
1 egg = 2 heaped tbsp potato starch or arrowroot powder.
1 egg = 1 banana
April 24, 2011
If you are doing a straight up substitution in an existing recipe, the easiest solution is to either use a commercial egg replacer (Ener-G and Bob's Red MIll both make them) or make one yourself by whisking together 2 Tbs oil + 1 Tbs water + 2 tsp baking powder.
My personal suggestion is to bake cupcakes instead of a full size cake, if possible. The amount of rise is much less critical and there is less structure for the leavening to support.
The other alternatives listed by Chris are also good. I especially like a flax seed/hemp milk combo in anything with a "nutty" flavor or texture and bananas are killer in peanut butter type cookies. (I use sunflower seed spread instead, because of my food allergic child.)