# Vegan baked goods assistance! **URL:** \ **Category:** Cafe Society\ **Created:** [September 26, 2008, 11:30pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409 "2008-09-26T23:30:47Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![Doctor\_Peste](https://avatars.discourse-cdn.com/v4/letter/d/3ec8ea/32.png) [@Doctor\_Peste](https://boards.straightdope.com/u/Doctor_Peste)\ **Post date:** [September 26, 2008, 11:30pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/1 "2008-09-26T23:30:47Z")
Okay, so. In the absence of eggs to help vegan baked offerings maintain their delightful fluffy texture, most cooks use some combination of baking soda/powder and an acid, generally lemon juice or (urk!) vinegar. I’ve tried the lemon juice in a vanilla, lemon, and strawberry cake, with fabulous results. However… even in a very chocolately chocolate cake, I can’t get over the ineffable vinegariness or residual lemon juice taste. Is there anything else I can use? Some other alcohol, wine or brandy maybe? Something that won’t make my cupcakes taste like spongy failed salad dressing? ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [September 26, 2008, 11:41pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/2 "2008-09-26T23:41:48Z")
I don’t, myself, have anything for you, but you might try consulting a food allergy site or sites as egg allergy is fairly common and such a forum may well have an answer for you. ---
**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\ **Post date:** [September 26, 2008, 11:49pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/3 "2008-09-26T23:49:51Z")
Hmm. Checking the [Veganomicon](http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1222472703&sr=8-1), they have a Deep Chocolate Bundt Cake recipe that doesn’t use an acid at all. Baking soda, baking powder. I’ll list the ingredients and see if they make sense to you: 1.75 c brewed coffee 2/3 c unsweetened Dutch-processed cocoa powder 1.5 c granulated sugar. 1/3 c canola oil 1/3 c applesauce 0.25 c cornstarch 2 tsp vanilla extract 1 tsp almond extract 2 c whole wheat pastry flour or all-purpose white flour 1 tsp baking soda 1.5 tsp baking powder 0.5 tsp salt 2 tsp confectioners’ sugar Let me know if you want a summary of the directions, to see if you can generalize this to other recipes. (This is not a copyright violation as you can’t copyright ingredient lists or how to produce something, but direction wording can be considered copyrightable.) I might also recommend their cookbook [Vegan Cupcakes Take Over the World](http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/ref=pd_bbs_3?ie=UTF8&s=books&qid=1222472703&sr=8-3); I don’t have it but it’s highly rated. ---
**Author:** ![Undine](https://avatars.discourse-cdn.com/v4/letter/u/e99b99/32.png) [@Undine](https://boards.straightdope.com/u/Undine)\ **Post date:** [September 27, 2008, 1:34am UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/4 "2008-09-27T01:34:09Z")
That’s interesting, I’ve never tried just baking soda + acid. I usually use ground flaxseed in things like muffins, but I can see where they might add an undesirable flavor to a cake. [The Post Punk Kitchen](http://www.theppk.com/veganbaking.html) offers a variety of suggestions of egg replacers and the most appropriate uses for each. So, maybe soy yogurt or banana? Also seconding _Vegan Cupcakes Take Over the World_. ---
**Author:** ![Campion](https://avatars.discourse-cdn.com/v4/letter/c/4491bb/32.png) [@Campion](https://boards.straightdope.com/u/Campion)\ **Post date:** [September 27, 2008, 1:24pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/5 "2008-09-27T13:24:56Z")
I don’t know either; when I’ve replaced the eggs, I’ve used either applesauce or soft tofu. I don’t know enough cooking chemistry to understand what the acid would add. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [September 27, 2008, 2:24pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/6 "2008-09-27T14:24:26Z")
> [@Ferret\_Herder](#): > > Hmm. Checking the [Veganomicon](http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1222472703&sr=8-1), they have a Deep Chocolate Bundt Cake recipe that doesn’t use an acid at all. Baking soda, baking powder. I’ll list the ingredients and see if they make sense to you: > > 1.75 c brewed coffee > 2/3 c unsweetened Dutch-processed cocoa powder > 1.5 c granulated sugar. > 1/3 c canola oil > 1/3 c applesauce > 0.25 c cornstarch > 2 tsp vanilla extract > 1 tsp almond extract > 2 c whole wheat pastry flour or all-purpose white flour > 1 tsp baking soda > 1.5 tsp baking powder > 0.5 tsp salt > 2 tsp confectioners’ sugar > > Let me know if you want a summary of the directions, to see if you can generalize this to other recipes. (This is not a copyright violation as you can’t copyright ingredient lists or how to produce something, but direction wording can be considered copyrightable.) > > I might also recommend their cookbook [Vegan Cupcakes Take Over the World](http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/ref=pd_bbs_3?ie=UTF8&s=books&qid=1222472703&sr=8-3); I don’t have it but it’s highly rated. isnt cocoa powder fairly acid? And what about the acid inherent in applesauce? and the acids present in coffee? ---
**Author:** ![Ferret\_Herder](https://avatars.discourse-cdn.com/v4/letter/f/e47774/32.png) [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)\ **Post date:** [September 27, 2008, 2:50pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/7 "2008-09-27T14:50:20Z")
True, though I was thinking of an extremely acidic agent like vinegar/lemon juice. Many baked goods that use eggs also have coffee (which they stated was for deepening the flavor) or Dutch-process cocoa. Applesauce is often a moisture replacer/retainer for vegan baked goods, as well. I wonder if it’s simply the mixture of all of those that carry it off. ---
**Author:** ![Snowboarder\_Bo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/snowboarder_bo/32/229_2.png) [@Snowboarder\_Bo](https://boards.straightdope.com/u/Snowboarder_Bo)\ **Post date:** [September 27, 2008, 3:09pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/8 "2008-09-27T15:09:43Z")
Well I’m a bit late to this game, but I come with a solution: [Ener-G Egg Replacer](http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97). I’ve been using this stuff for 20 years. It’s easy to use, doesn’t adversely affect the taste or texture of foods, and works great as a binding agent to keep cakes, breads, muffins, etc. from falling apart. It can be found in most health food stores (real grocery stores, it’s hit or miss at a vitamin-type health food store). For the curious, it’s mostly just potato starch. It might seem expensive, but it only takes 2 tbsp plus some water to equal 1 egg, so a box will last quite a long time. ---
**Author:** ![Nikki\_Tikki\_Tavi](https://avatars.discourse-cdn.com/v4/letter/n/3da27b/32.png) [@Nikki\_Tikki\_Tavi](https://boards.straightdope.com/u/Nikki_Tikki_Tavi)\ **Post date:** [September 27, 2008, 3:46pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/9 "2008-09-27T15:46:49Z")
> [@Ferret\_Herder](#): > > I might also recommend their cookbook [Vegan Cupcakes Take Over the World](http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739/ref=pd_bbs_3?ie=UTF8&s=books&qid=1222472703&sr=8-3); I don’t have it but it’s highly rated. I have it, it’s a fantastic cookbook. Every cupcake I’ve made from that book has been delicious. I think your question has already been answered, but I’ll list the things I use as a binder in baking: EnerG Egg Replacer Cornstarch and water Applesauce Ground flaxseeds Banana Canned pumpkin Silken tofu Obviously, pick the correct ingredient for your recipe, you wouldn’t want a banana flavored zucchini bread. The EnerG replacer or the blended silken tofu are the most neutral flavor-wise. ---
**Author:** ![Ludy](https://avatars.discourse-cdn.com/v4/letter/l/d6d6ee/32.png) [@Ludy](https://boards.straightdope.com/u/Ludy)\ **Post date:** [September 27, 2008, 4:17pm UTC](https://boards.straightdope.com/t/vegan-baked-goods-assistance/465409/10 "2008-09-27T16:17:35Z")
I came here to say bananas, but I see that has already been done. So instead I will say that my pumpkin chocolate chip cookies were wonderful with banana. An odd, but very yummy combination.