Egg free cake? Challenging!

Egg box

Or is it? Well as you will see below I certainly found it to be so when developing our egg free cake kits…

Egg is one of the 14 European Union listed food allergens which have to be identified in any food products. The Food Standards Agency provides information about what to expect in relation to these products for businesses and the public. A useful FSA link with information about this is provided here.

I discussed the increase of veganism in my last blog and eggs would be another food item not eaten by people with this lifestyle, whether or not they are allergic to them. Researching information for this blog has brought me face to face with reasons why they might make this choice. If you are interested and have a strong stomach then read this article by the Vegan Society.  Advance notice it is not an easy thing to read about but thought provoking.

Egg free cake

However, whilst being aware of  issues related to egg use my focus here is on the use of egg in baking, particularly egg free cake mixes.

Of all the food allergens that I needed to remove from our kits I found egg to be the most challenging.  They have an incredible amount of important attributes for baking and can be used whole, yolks or whites alone.  For example the whites are used in meringues. Whole eggs are used as a raising agent, to help provide structure, taste and colour in sponges.  Egg yolks are used by themselves in custards and desserts such as Creme Brulee. To help explain more I’ve attached an excellent article I found by Jenni Fields of Pastry Chef Online.

bakeit freefrom egg free cake mix…

So, what to use to replace egg? I needed to find something that could be posted as well as help make the cake as ‘normal’ as possible.  My first attempts used egg replacement powders.  These are readily available, just google that term. But to me the end product tasted nasty, nothing I wanted to be giving to my customers.

My second attempt focused on using fruit puree. But how to source this in a way that could be posted?  Lots of checking out supermarkets for apple sauce that was not in glass jars, impossible to find.  I then had the concept of using prunes, which come in small tins.  Actually these worked very well in our chocolate cakes.  The prunes are drained, keeping the liquid, and the stones removed and passed though a sieve. I used the puree with as much of the liquid as necessary to make the cake batter of the right texture. I love prunes and they gave a rich taste to the cake, worth a try if you like them too. But I felt the flavour was too powerful for  some of our cake mixes.

Success achieved!

So, having proved that puree as a replacement worked, it was back to supermarkets for more inspiration. I found it… baby food!  In particular HiPP Apple and Pear puree which comes in plastic pots of the perfect amount for my kits.  I chose  their simplest variety  because it is less likely to cause any fruit related allergic reactions.

And this is where I have stayed.  Using the puree makes our egg free cakes moist and slightly denser than those which use egg.  But they are delicious and enjoyed by everyone who tries them, with or without food allergies, vegan or not.  Why not check out our egg free chocolate cake.  With it’s rich dark chocolate ganache filling and topping it’s perfect for dessert or a special afternoon tea, is incredibly easy to make and serves 12.

Ok, to my recipe for this blog. Another choice of egg replacer is flax, made into what are called ‘flax eggs’. This recipe for Lemon Yogurt Cake by Cucina Nicolina uses these and sounds delicious.

Egg free cake

Our egg free lemon drizzle cake  development update…

I’m rather jealous because my attempts to develop a lemon drizzle cake have failed thus far. UPDATE: This blog was originally written in 2017 and the latest on my lemon drizzle egg free cake mix is that they are all now edible, but I still don’t have the one! It takes SO much time to find just the right recipe… don’t worry though, I’m not giving up!

Well there is a lot in here, but I have covered egg in a single blog!  My next one will be about gluten, wonder if I can do that in one. Suspect not but oh how I love a challenge!

Wishing you happy times until then.  Please do get in touch if you would like to find out more about our cake kits or anything that I have talked about here.




Comments 8

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      Hello there

      Thank you SO much for this link! Whilst I’m mainly focused on egg free options for baking in my business, and find that fruit purees as well as chickpea flour work well for this, more and more I am leaning towards a more plant based lifestyle personally. I’m happy to swap dairy for plant based ‘milks’ but I’m a lover of eggs, and eat about 10 a week so I will certainly be exploring some of the products you have listed to see if I can swap. I’m going to share this on facebook and twitter as I found it very helpful, thanks again x

    1. Post

      Hi Christian, thanks SO much for your lovely comment, it’s very much appreciated! AND just to let you know that I do now have my freefrom and vegan lemon/orange drizzle cake, at last! Not available yet but will be coming… Thanks again, Maggie

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  1. Hi, I love your post. I recently wrote an post on preserving food. I like to make my own gammon for New Year!. I will be making a tasty dessert to go with it. The teenagers will be off school and I am sure they are going to enjoy it.

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