Hi Trolley,
Yes, I have tested the G-F Chocolate Cake Mix using a variety of egg replacers. A 100% Ener-G substitution does not work, sorry. The batter just "boils" in the pan. You'll end up with something halfway between the consistency of taffy and fudge when it cools.

In this mix, the eggs play a critical structural role. The best results occurred using half Soft Tofu and half Ener-G to replace the eggs. Even this yielded a fairly dense cake, with "brownie-like" texture.

Here is what I did. Begin by preparing 2 eggs worth of Ener-G. I added the dry to the water in a small measuring cup, then used a hand held electric mixture to froth it, then let it sit for 10 minutes. 2 eggs worth of Soft Tofu works out to about 1/3 cup. In step 2 of the directions, instead of adding the "eggs" one at a time, I changed this to 2 additions. Beginning with the Ener-G, then followed by the Soft Tofu. Using this sub, the layers will only rise about 1/2 up the side of a standard cake pan. If you go with cupcakes, they are going to be very short. Don't try to use more batter per cup, if you do, the centers will remain uncooked.

Hope this helps.
Frank @ KAF.

This may sound weird (really weird in fact) but someone showed me how to make non egg, non dairy cupcakes that rise without egg replacers or milk or milk substitutes. She used a regular box mix and added an 12 oz bottle/can of lemon-lime soda. That's it,nothing else. She made mini-cupcakes so I don't know how this will work with a larger cupcake or cake but it's worth a try.

They were delicious and I could not tell the difference between real cake and these. She used a lemon and a chocolate cake mix. I am considering using root beer with the chocolate but it might be an overpowering flavor. I did not taste the lemon flavor in the chocolate and of course the lemon cake was already lemon flavored.

I'm trying this out today as a cake.

Take a look at the KAF fudge cake recipe.

http://www.kingarthurflour.com/blog/2011/08/07/favorite-fudge-birthday-c...

You can replace the eggs with 1/2 cup applesauce or sour cream or yogurt. You can replace the flour and clear-jel with GFF plus one teaspoon xanthan gum. Remember to use corn oil to be nut-free, or replace with melted butter.

This specific recipe doesn't require a lot of beating to develop the structure of the cake. In fact I mix it with a spatula for about a minute. It never fails.

And remember: you can't please all the people all the time. Too many allergy substitutions, and it stops being cake.

OK, I tried this as a cake. It actually rose quite nicely, good crumb and browned well, very light texture. My only complaint is that it was a little sticky. Didn't want to come out of the pan without some encouragement and that encouragement sometimes caused the pieces to clump together because it was sticky. I may not have baked it long enough but I'm not sure.

Overall it had a good flavor and texture but was a little sweet for my taste. Maybe I'll see if I can find a less sweet soda but that's unlikely. I used 7-UP. Kids might not mind the sweetness.

The texture beats the heck out of sour cream, yogurt or applesauce substitutions which always make a heavy textured, dense cake.

Still think it's weird.

Unsweetened soda? Club soda. Or try Fresca.

a

hello Irishcolleen,

so how did everything turn out?
I was thinking, two desserts, to meet two needs if it came to that.
It does get hard for parties with multiple allergy sufferers. It is kind of you to go so such lengths and try to make it good for every body there.

You made the cake recipe as is with just subbing pop for the eggs?
I wonder if a Stevia sweetened pop would do... (or should I say soda...I grew up with "pop" in lower MI/Chitown area, but west of the Rockies it is "soda"!) It would be less sweet, maybe not sticky? and a natural sweetener. I avoid all the fake stuff if I can.
I am allergic to eggs as well, but haven't made much of an effort as the response it not bad or I can't quite figure it out yet. But I am trying to give up more that is on my Doc's 'allergic to' list.

Hope all is well with you.
catieb

Good ideas on the substitutions. However, too many substitutions and it stops being cake. A statement that can only be made by someone without life threatening allergies. It's not about PLEASING people, it's about the ER visits and weeks of pain you don't see. I cook for people who are gluten, corn, soy, egg, and dairy intolerant. People with no food allergies actually ASK me to make more. So, this Thanksgiving I might suggest the old Indian adage of walking a mile in another's mocassins.
Furthermore, it's still cake and damn good too.

I have found when baking cakes and cupcakes without eggs that I prefer the results when I use something to replace both the moisture from the egg and its leavening properties as well.
I don't know how many eggs are in the mix or what you have on hand but for 2 eggs you could use 1/2 cup of any fruit puree plus an extra 1/2 tsp baking soda as well as the Ener-G to help bind the cake. There are so many ways to do this. Look up vegan egg replacements on the net. I personally keep flax and chia seed on hand which I grind in the coffee grinder. I use 1 Tbsp of either with 3 Tbsp warm water for each egg, mix and let gel a few minutes. This take care of both the moisture and the binding and then I add a bit more leavening, say 1/2 tsp @ baking powder and baking soda. There are tons and tons of resources out there by moms who cook for severely allergic children. Once you get used to it, it is really no problem at all. Best of luck.