Box cakes

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Permalink Reply by Katy Nott on June 8, 2012 at 11:58am

Sorry Anne - never doctored a box cake.  But I do make eggless fruit cakes if you get really stuck, I can pass on the recipe.

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Permalink Reply by Anne M on June 8, 2012 at 1:23pm

Thanks Katy, trying to go the easy route.

Katy Nott said:

Sorry Anne - never doctored a box cake.  But I do make eggless fruit cakes if you get really stuck, I can pass on the recipe.

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Permalink Reply by Katy Nott on June 8, 2012 at 2:14pm

Totally understand that Anne!  I found this discussion online and wondered if any of the answers were any good to you?

http://community.tasteofhome.com/community_forums/f/33/t/342042.aspx

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Permalink Reply by June Kowalczyk on June 9, 2012 at 4:28pm

Yup

I have made many a boxed cake, or regular scratch cake for that matter and not used eggs. I have baked vegan for my daughter and my next door neighbours niece's.  You don't use eggs, or baking pwdr when making vegan

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Permalink Reply by Katy Nott on June 9, 2012 at 6:49pm

What do you use instead June?

June Kowalczyk said:

Yup

I have made many a boxed cake, or regular scratch cake for that matter and not used eggs. I have baked vegan for my daughter and my next door neighbours niece's.  You don't use eggs, or baking pwdr when making vegan

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Permalink Reply by June Kowalczyk on June 9, 2012 at 10:52pm

with boxed cake mix....aas with the vegan, just good old plain vinegar.  that's what gives the batter the "lift"

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Permalink Reply by Mizztry on June 11, 2012 at 8:42am

June, how much vinegar would you use to substitute one egg?

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Permalink Reply by June Kowalczyk on June 11, 2012 at 9:52am

For about every 1 1/2 cups of flour 1 tsp vinegar. You can use plain old white, or red wine vinegar. I have used both. Now true vegan cake uses no baking pwdr, only baking soda. So the "lift" comes from the chemical reaction between the soda & vinegar. Once your batter is mixed, it is the last step you take. Sprinkling the vinegar over the batter & gently, but quickly, folding it in.
In a boxed cake, the b powder is already added, so it would not be a true vegan cake, but the vinegar works for those with egg allergies.

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Permalink Reply by Anne M on June 11, 2012 at 10:21am

Thanks June, I googled and I got some nice discussions using pop, have you heard of that?

June Kowalczyk said:

For about every 1 1/2 cups of flour 1 tsp vinegar. You can use plain old white, or red wine vinegar. I have used both. Now true vegan cake uses no baking pwdr, only baking soda. So the "lift" comes from the chemical reaction between the soda & vinegar. Once your batter is mixed, it is the last step you take. Sprinkling the vinegar over the batter & gently, but quickly, folding it in.
In a boxed cake, the b powder is already added, so it would not be a true vegan cake, but the vinegar works for those with egg allergies.

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Permalink Reply by June Kowalczyk on June 11, 2012 at 1:37pm

Yes

I know about the pop Anne. But true vegans don't use refined white sugar, or dextrose...or any "trose" in their food. Now using for a egg allergy.......maybe. Haven't tried it.

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