Ayush says: I’ve tried an egg-less chocolate cake many times but it is not doing nicely. Every time it turns hard or rubbery. Also it sinks down after rising before it can set. I make it in a convection microwave oven. Can you please help me so that i can get it right?
Baking S.O.S. says: I don’t have a lot of experience baking without eggs, but I can try to give you a few suggestions. Perhaps there might be something that you haven’t yet tried.
First, I don’t like to bake cakes in convection ovens because the movement of the fan causes the fragile cake batter to sink and fall. This could be part of the problem that is causing your cake to sink. If you have a standard conventional oven, or if you can turn the convection feature off, I would recommend baking your cake in a conventional oven.
Secondly, are you baking a cake recipe that is formulated to be baked without eggs? Or are you simply eliminating eggs from a standard cake recipe? If so, are you substituting anything else in place of the eggs?
If you simply eliminate the eggs from a cake recipe, that would explain why your cakes are turning out dense and rubbery. To make an egg-less cake, you would either need to find a recipe that is formulated to be baked without eggs, or you would need to use some kind of a substitute for the eggs. Eggs perform a number of important functions in baked goods, so it generally doesn’t work to simply eliminate them from a recipe. You need to substitute something else.
You can also use finely ground flax seed combined with water as a substitute for eggs. The formula is: 1 Tbsp. of ground flax seed + 3 Tbsp. water = 1 egg
Lastly, I have baked delicious chocolate cake recipes that use mayonnaise or Miracle Whip in place of the eggs. (just read the label carefully to make sure that the mayo doesn’t contain eggs in it) You could do a quick Internet search for chocolate mayonnaise cake recipes, or try this one here at allrecipes.com: Chocolate Mayo Cake. Good luck!