What Are the Best Tips for Making Eggless Apple Cake?

Article Details
  • Written By: Misty Amber Brighton
  • Edited By: Shereen Skola
  • Last Modified Date: 15 March 2018
  • Copyright Protected:
    Conjecture Corporation
  • Print this Article

Eggless baking can be an appropriate option for people who have high cholesterol or who are allergic to eggs. When making an eggless apple cake, some dairy products can be used instead of the eggs to provide moisture. You may either use an eggless recipe, or experiment with different substitutes while trying your favorites. Some specialized ingredients could help improve the texture of an eggless cake; when using these recipes, you should follow the directions exactly to achieve the best results.

Sour cream and regular milk are sometimes used when making eggless apple cake. These tend to moisten this dessert while allowing the dry ingredients to adhere to one another. If the recipe does not already call for milk, you can substitute 1/4 cup (0.06 l) of this ingredient for each egg. You may need to use slightly less if you are substituting cream for the egg, but when using sour cream only a couple of spoonfuls are typically required. Around 1/4 cup (0.061 l) of applesauce typically replaces one egg, giving your cake an apple flavor without adding more fruit flavor.

The first time you make an eggless apple cake, you may want to find a recipe designed especially for eggless bakers, since achieving the right balance of ingredients is sometimes tricky to do. You could browse through eggless food cookbooks at a library or bookstore to find enticing recipes. When modifying a recipe that calls for eggs, the success of the cake can largely be a matter of trial and error. It can be helpful to keep a log of the different substitutes you used and the ensuing result so you can continue to modify the recipe until you perfect it.

Eggless apple cake often calls for maida flour and demerara sugar; these two ingredients tend to moisten well even when eggs are not used. Demerara sugar is an unrefined variety that is usually very moist and may be much like molasses. Maida flour, on the other hand, is an extremely refined type; this often blends well with milk or butter due to the texture. It could be tempting to use regular flour or sugar in these recipes, but regular ingredients may cause the cake to turn out dry and not as sweet.



Discuss this Article

Post your comments

Post Anonymously


forgot password?