Menakshi asks: I have a problem and am desperately looking for an answer. I am an amateur baker who is trying to bake without eggs. My problem is that my cakes come out of the oven perfect, but after cooling down, they are dense and heavy. I am also selling some cakes, but the general reviews are that they are tasty but hard (not hard as in difficult to cut the cake, but I am guessing what they are trying to say is that they are not as light, fluffy or soft as cakes with eggs). Are eggless cakes suppose to be dense? Is there a solution?
Can you suggest some recipes without eggs?
Baking S.O.S. says: I do not have much experience baking without eggs–I am not a vegan. But luckily, my boss’s sister IS a vegan, and she is also a nationally-famous vegan cookbook author, too.
So I am going to refer you to the Post Punk Kitchen blog where Isa Chandra Moskowitz gives plenty of advice on how to replace eggs in baked goods. She has some good recommendations here, so I would trust the expert vegan baker much more than myself!
Lastly, Isa has an entire cookbook dedicated to vegan cupcake recipes called Vegan Cupcakes Take Over the World. I have perused the book, and the recipes look beautiful and delicious, though I have never made any myself. Still, I have it on good authority from my boss that Isa’s recipes are fantastic! So you could certainly use any of the recipes in the cupcake cookbook to make regular-size cakes. It is still cake batter–the only difference is the size of the pan you put it in.