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anng56
anng56
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Hi,
My grandson is allergic to milk and eggs. Been trying to make cakes lately using Bananas
which is ok the cake doesn't rise well and not very sweet but the best luck I have had so far, except beans which sometimes taste. My problem is that with Bananas and some
other things I have used is that the cakes are gooey like, almost wet. How please tell
me can I remedy this? What am I doing wrong?
Thanks,
Ann
Saturday, December 14 2013, 08:05 AM
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Responses (2)
  • Accepted Answer

    laurelvb
    laurelvb
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    Saturday, December 14 2013, 11:04 AM - #permalink
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    Hello there. The very first thing I would do is to type in "Vegan Egg Replacers" in the search box on this site. Then search for a recipe. Mattie's done all the work for you. Promise.
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  • Accepted Answer

    Mattie
    Mattie
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    Friday, December 27 2013, 11:30 AM - #permalink
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    Hi Anng56! I know how frustrating it is to work on cakes that keep sinking. Are you trying to convert an existing traditional cake recipe to not use milk or eggs? The easiest way to proceed is to just find a recipe that's already been designed to be vegan from the ground up. I have many of those recipes in the vegan cake section.

    If you're interested in rising to the challenge of converting a cake recipe (pun intended) then here's what I recommend:

    Vegan cakes rarely need egg replacers because they rely on a thicker dough so they can utilize the gluten in the flour to aid in building structure. Vegan egg replacers don't build structure. They tend to hold onto water excessively which means that your cake will almost always fall flat because there will be nothing to hold it up.

    So try eliminating the banana and make sure your dough is the consistency of soft serve ice cream. Do a test bake and see how it goes. Don't be afraid to report back and let me know what's happening too- I may be able to steer you in the right direction.

    Good luck!
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