Vegetable alternatives for fluffy cakes

For the dough consistency

Bake without egg: This is how it works with alternatives

Because of allergy or out of conviction: If you want to do without eggs when baking, you will find numerous alternatives. This is how the cake succeeds.

Cake, muffins or cookies classically contain eggs. But if you want to do without eggs – for example for health, ethical or financial reasons – you do not have to do without homemade things. Vegetable alternatives offer a variety of options.

Eggs take over several functions in baking recipes: they bind the ingredients, cause a relaxed consistency and also deliver color and taste. Without a suitable replacement, cakes can become slightly dry or brittle. It is therefore important to use products that have similar properties.

For simple stirring or muffins, confectioner Joachim Habiger recommends using chia seeds. A tablespoon of seeds, mixed with three tablespoons of hot water and calmly swelled for about 20 minutes, replaces an egg in the dough. The resulting gel binds the ingredients reliably.

Lupine flour is equally uncomplicated. A tablespoon of it, mixed with two tablespoons of cold water, is sufficient to replace a chicken ice. In addition to its binding capacity, lupine flour scores with its high vegetable protein content.

Finished egg replacement products are now also available in many supermarkets-often in powder form. They usually consist of a combination of strength, flour such as corn or potato flour and vegetable proteins, such as peas, sunflowers or flax seeds. In addition, there are thickening agents, geling substances and emulsifiers in order to replace the function of eggs as precisely as possible.

Suffered egg replacement, on the other hand, usually consists of chickpea or linen flour. So that taste and consistency are right, spices, flavors or coloring ingredients such as turmeric are often used for these products.

It is worth taking a look at the nutritional values: Compared to fresh eggs, many replacement products contain significantly more carbohydrates – up to 45 grams per 100 grams are not uncommon. At the same time, the energy content varies strongly, depending on the composition.

If you decide to bake with herbal alternatives, you should pay attention to the preparation recommendations of the EI replacement products. Because most products contain quantities that correspond to several eggs. This is how you avoid over- or underdose.

In terms of price, the egg alternative from the supermarket for baking does not differ from conventional outdoor or organic eggs. For this, the scrambled eggs or the vegan egg salad alternative is often significantly more expensive.