So why are vegetable oil and eggs needed in a cake?

[Deja Q]

I fuddleblibbled with the ingredients when bakin' a cake today and thought it was better with the alterations...

[goodboy]

1. I once forgot to add an egg to some boxed brownie mix...

don't.

<>

[BikeWriter]

2. ROFL! Excellent advice!

[Lone_Star_Dem]

6. Ewww...

That just reminded me of a very bad experience I had helping some little girls get a patch in girl scouts.

The worst part was I had to smile and pretend it was good!

[Maddy McCall]

3. What'd you use instead?

MMjr. made a big ol' chocolate cake yesterday. :9

[Deja Q]

8. Results:

1 egg (instructions demand 3)
1/4 cup vegetable oil (instructions demand 1/2 cup)
1 1/3 cup water (plus another 1/4 cup to compensate for the lesser oil)


The cake is quite moist (not dry by any measure)...

It was a bit crumbly, but then I ate it with my fingers because I'm a naughty boy... The cake remained consistent and formed when removing it from the pan (after letting it cool for 20 minutes!)

Definitely a successful experiment, IMHO...

[Maddy McCall]

10. I just might have to try switching out oil for water next time.

Thanks for the info! :hi:

[Fredda Weinberg]

4. Fat will make the dough "short"

It inhibits the formation of gluten which makes bread chewy - you don't want that in cookies or cakes.

Eggs will bind fat to water and retain it to make a moister cake.

[tridim]

5. Do you really want to know the reason?

Well, I'm going to tell you anyway. :)

Oil - For texture.. Makes the cake kind of wet instead of dry.
Eggs - Binds everything together, the cake will fall apart into crumbs otherwise.

[Deja Q]

7. ...

So oil is a lubricant?

And I'll admit that eggs fresh out of their shells have a slimy, sticky feel to them...

:spray:

[Ouabache]

15. yes you made a big biscuit

sort of

[JVS]

9. My sister-in-law uses apple sauce

It's good.

[Deja Q]

12. I prefer using applesauce as an explitive...

Or do I mean expectorant?

:rofl:

[LeftyMom]

11. Eggs can function as a binder and also assist in the rise

Depending on thier function in a baked item, added liquid and oil, a fruit puree like applesauce or mashed banana or egg replacer (a powdered blend of starches that mixes with water, you can find it at most health food stores) can be used to take the place of eggs.

Oil usually enhances the mouth feel and righness of a cake, but with mainstream recipies there's often quite a bit and leaving a third or even half out usually doesn't significantly effect the final product. Applesauce can double for the oil sometimes, too.

[Deja Q]

13. You rock! Thanks much for the info!

:yourock:

[LeftyMom]

14. NO problem at all

I didn't get to be the patron saint of vegan baked goods without learning to make cake without eggs. :)

One last hint: a teaspoon or so of white vinegar just before the mix goes in the pan helps to activate the baking powder and makes for a nice fluffy cake without changing the taste.