Replace eggs in a cake mix?

flaxseed meal. mix 1 Tbsp of flaxseed meal with 3 Tbsp of water. Use in place of one egg in your recipe.

My daughter has an egg allergy, so I am a pro at this!!! You may use flax, tofu or applesauce. I haven't done it with a mix before (because she's basically allergic to ALL of the ingredients so we do homemade w/special recipes) so I am not sure which would work best in the mix. Also, if your omitting it to cut calories, you can substitute swap in sugar free applesauce for the vegetable oil.

I have an egg free sticky toffee pudding recipe, which is absolutely amazing. It uses dates instead of eggs as a binding agent.

http://www.vegetariancookeryschool.com/recipes/winter/sticky_toffee_pudding

i would have thought the eggs would be one of the only healthy ingredients in a cake???

i recently did a search for egg substitutes and found this info on thecookinginn.com:
Useful Information To Know About Substituting Eggs:

Eggs have three main functions in cooking and baking; they add moistness, they bind ingredients together, or they leaven. How do you know what the egg is in your recipe? If the egg is the main liquid ingredient, it adds moistness. If the recipe has one egg but a fair amount of baking powder or soda, (or if there are no other components in the recipe that would be able to hold the other ingredients together, like bread crumbs, nuts, flour) the egg is the binder. If there are no other rising agents, the egg is the leavening.

Note:

To maintain the integrity of your recipe, you shouldn't try to replace more than two eggs.

If A Recipe Uses Eggs For It's Liquid Properties Alone:
Two tablespoons per egg of any liquid, like juice, milk or soy milk, will do just fine. To add moisture and flavor to baked goods requiring eggs, substitute ½ (half) mashed banana or 1/4 (one-fourth) cup of applesauce or pureed fruit for each egg. Keep in mind that because these add moisture to a recipe, you might have to bake for a bit longer than the recipe calls for.

To Achieve The Binding Properties Of Eggs:
Use one mashed banana per two eggs in baked sweets.
Try blending two ounces of silken or soft tofu per egg with the liquid in the recipe.
One tablespoon of arrowroot or one tablespoon soy flour and two tablespoons water mixed together also work when added to the ingredients.
Try a mixture of 2 tablespoons flour, two tablespoons water, ½ (half) tablespoon oil and ½ (half) teaspoon baking powder.

To Achieve The Leavening Effects That Eggs Provide:
Add an extra half teaspoon of baking powder per egg. Or, you can substitute an acidic liquid (buttermilk or thinned and beaten yogurt) for the liquid required in the recipe. To avoid a bitter final product, limit the amount of baking powder of baking soda to one teaspoon per cup of flour.
Consider the way you want to make your batter. Add air to lighten by creaming together the sweetener and the fat before adding dry ingredients. Whipping the liquid ingredients together in a food processor for 30-45 seconds works, as well.
Other Tips For Light, Eggless Baking:
Successful eggless baking will be more successful if you don't take for granted the type of flour you use. For example, whole wheat flour contains gluten, which can make a chewy end product.
Try replacing some of the whole wheat flour with whole wheat pastry flour or any other flour that doesn't contain gluten, like brown rice flour, buckwheat flour, soy flour, corn flour, millet flour, amaranth flour, or quinoa flour. Keep in mind, however, that gluten helps baked goods rise, and substituting with a low-gluten flour may not always work.

For egg-based recipes such as quiches and custards, however, the substitutes should be used for only half of the eggs. And the fat that's added prevents them from working in recipes calling for beaten whites, such as meringues and souffles.

My son had an egg allergy until recently and apples mashed and blitzed or custard is really good. Custard gives a damper centre and apples are lighter.

Bump!

a definite must try

If you do it this way, how many calories does it cut?

These suggestions are awesome thank you guys I have an egg allergy and haven't had certain deserts in forever. Think I will try the soda and cake mix tonight. Much appreciated

Diet pop cake is definately a hit in our house! I also make cool whip to use as a low fat icing.

OK-never tried it, but a friend told me applesause. Hmmm....

Applesauce replaces the oil NOT the egg. You still need to put in eggs or egg whites.

Oh yeah, thats right...

Awesome topic!