You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
Eggless Baking Frequently Asked Questions
If you don’t see your question in this post, ask me in the comments section below, and I’ll get back to you.
Ingredients Questions
In some cases, it may be possible to switch between oil and butter in recipes, but I do not recommend it. Butter adds a surprising amount of flavor to cakes and cupcakes, particularly vanilla or plain ones. Most of my recipes are made using the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if you use oil, the cake will be flatter and denser.
You can substitute sour cream for an equal amount of plain regular yogurt.
You can substitute apple cider vinegar for an equal amount of white vinegar or fresh lemon juice.
Yes, you can make your own buttermilk substitute. Check out the post/video I made about Easy Homemade Buttermilk Substitute!
Yes, reduce by half the amount of salt called in the recipe.
It is NOT recommended to switch one for the other. Use the kind of sugar called in the recipe.
You can make your own condensed milk. Whisk together 2 cups of milk and ¾ cup of granulated sugar in a medium saucepan over medium-low heat. Whisking often, bring to a low simmer. Continue to simmer, frequently whisking, until the milk has reduced by half, about 30 minutes. Once thickened, remove from heat and stir in 4 tablespoons of butter and one teaspoon of pure vanilla extract. Allow it to cool completely and store it in a glass jar in the refrigerator for up to 1 week.
To make 1 cup of evaporated milk, place 2 cups of regular milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, occasionally whisking, until the amount of milk has been reduced in half, about 30 minutes. I even have a whole post about – How to Make Evaporated Milk.
Yes, you can reduce up to 10% of the sugar called in the recipe. The easiest way to make this 10% reduction is to remove five teaspoons from each cup of sugar. Please keep in mind that the texture could be slightly different.
Yes, you can use all-purpose flour; make sure to add 1 1/2 teaspoon of baking powder per cup of flour + 1/4 teaspoon of salt.
Self-rising flour and all-purpose are not the same. Self-rising flour is a mixture of all-purpose flour, baking powder, and salt, enabling baked goods to rise without additional leaveners. If you are using all-purpose flour in a recipe that calls for self-rising flour, you need to add 1 1/2 teaspoon of baking powder + a pinch of salt per cup of flour in the recipe.
Granulated or caster sugar won’t work, but you can make powdered sugar from granulated sugar by simply blending it with a food processor or blender, 1 cup of granulated sugar, and one teaspoon of cornstarch until a fine powder.
I do not recommend substituting confectioners’ sugar for granulated sugar since confectioners’ sugar has a much more delicate texture and contains a small percentage of cornstarch. It will definitely impact the final texture of the cake.
Kitchen Tools Question
You can mix the batter by hand; it will take some elbow grease, but it’s totally doable. Some tips:
*Soften your butter.
*Combine the butter and sugar with a wooden spoon.
*Break out the butter into the sugar with a fork and then start beating the butter and sugar together until fluffy texture and a slightly lighter color. Depending on how much butter and sugar you have, this could take anywhere from 5 – 10 minutes.
For the best results, it’s essential to measure your flour correctly. Here’s how to measure flour in cups using the “spoon and swoop” method:
*Gently stir your flour with a large spoon to loosen it up.
*Spoon the flour into your measuring cup (don’t scoop it in!).
*Level off the excess with a butter knife.
I apologize, but I haven’t tested my recipes in the convection oven microwave. However, some readers have used convection microwaves with good results. Here are some tips:
*Preheat the microwave. If you do not have this option or want to do it manually, select the temperature per your recipe and start the equipment with nothing in it for the specified time.
*The temperature and time settings should be the same in microwave convection as used in the standard oven.
Yes, it is possible; make sure to use a similar size pan so it bakes properly. If using a different cake pan, make sure to adjust the baking time accordingly. If you would like to remove the cheesecake from the pan after baking, be sure to line the base and sides with parchment paper first.
Eggless Baked Goods Mishaps Questions
Usually, when cupcakes crack, it is because the oven temperature is too high. I recommend getting an oven thermometer to make sure it’s accurate. Also, avoid opening and closing the oven during baking, causing the temperature to fluctuate.
There are a few reasons for this to happen:
1 – You have filled the cupcake liners with more batter than necessary.
2 – Too much liquid in the batter.
3 – Over-beating the batter.
4 – Underbaking.
5 – Oven temperature too high.
6 – The oven door was open before the cupcakes had set.
7 – The cupcakes didn’t go in the oven as soon as the batter was ready.
8 – There are too much rising agents, or the raising agents were expired.
Solution:
*Make sure to measure ingredients correctly. I highly recommend using a kitchen scale to measure ingredients.
*Bake the cupcakes as soon as the batter is ready.
*For standard 2½-inch cupcakes, fill cupcake liners with ¼ cup batter or about ⅔ to ¾ of the way full. Avoid adding too much batter, or the cupcakes will overflow and sink.
*Don’t open the oven door until the baked goods have been set.
*If your oven temp is too high, this can cause the cake to rise too rapidly. A good idea is to buy an oven thermometer to check your oven is working correctly and keep an eye on it.
*Make sure your baking powder and/or soda are not too old.
Check out my Why Does My Cake Sink In The Middle After Baking? post for more detailed information.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake, and it comes out clean. I would recommend using an oven thermometer to make sure it’s working correctly.
There are three main reasons for this:
1- the oven door has been opened before the cake has set,
2- the cake didn’t go in the oven as soon as the mixture was ready or
3- there are too many rising agents, or the rising agents have expired.
Solution:
Don’t open the oven until the baked goods have been set.
Bake the cake as soon as the batter is ready.
Make sure to measure ingredients correctly. I highly recommend using a kitchen scale.
There are three main reasons for this:
1 – The batter was overmixed.
2 – Too much flour or the wrong type of flour was used.
3 – Butter and sugar were not appropriately creamed.
Solution:
*Mix just until you’ve evenly distributed the ingredients throughout the batter.
*Make sure to measure ingredients correctly. I highly recommend using a kitchen scale.
*Beat the butter and sugar for 3 – 4 minutes or until creamy, fluffy, and pale.
Baking without eggs is tricky; a slight change can easily affect the outcome. Here are a few tips to avoid crumbly egg-free cakes:
1 – Make sure to measure ingredients correctly. I highly recommend using a kitchen scale.
2 – Careful mix to evenly distribute the ingredients throughout the cake batter to give it a uniform consistency, finally,
3 – Check your oven temperature with an oven thermometer. If the oven temperature is too high, your cake could be dry. I always check my cakes for doneness at the lower end of the baking range.
Probably your oven was not hot enough. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. I would recommend using an oven thermometer to make sure it’s working correctly.
Solution:
Check your oven temperature with an oven thermometer. If the oven temperature is too high, your cake could be dry. I always check my cakes for doneness at the lower end of the baking range.
The batter probably rose too quickly because the oven was too hot, there were too many leavening agents, or the cake pan was too small for the batter.
Solution:
1 – Check your oven temperature with an oven thermometer. If the oven temperature is too high, your cake could be dry. I always check my cakes for doneness at the lower end of the baking range.
2 – Measure ingredients correctly.
3 – Strictly follow the recipe.
Storing & Freezing Questions
Yes, you can! An unfrosted cake can be frozen for up to 2 months. Make sure to wrap the cake tightly in several plastic wrap layers to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for additional protection against freezer burn. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Keep in mind that cakes and cupcakes will lose some of their fluffiness after being refrigerated or frozen.
Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Finally, bring it to room temperature before slicing and serving.
To store the cake layers, let the cakes cool completely. Wrap them with plastic wrap and store them at room temperature for up to 2 days.
I recommend up to 2 days in advance. Make sure to wrap the cake tightly in several plastic wrap layers to ensure it is tightly sealed. Store them at room temperature for up to 2 days. Store it in the refrigerator for up to 5 days for longer storage. Keep in mind that cakes will lose some of their fluffiness after being refrigerated or frozen.
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Lola says
Hi … great recipe 🤗… can I double this recipe?
Oriana Romero says
Hello Lola! What recipe are you referring to?
Sunita says
Can I use all batter in one pan instead of 2 8″ pan? How long I have to bake
Oriana Romero says
Hello Sunita! Sorry, what recipe are you referring to?
Todd says
What do you use as a standard measurement of grams per cup of flour? I’ve seen various conversions. Usually 120 or 125. I follow your recipe weights as given but have some old family recipes that only have cups.
Oriana Romero says
Hello Todd! I highly recommend measuring the ingredients with a kitchen scale. Baking with a scale is easy, accurate, and also makes cleanup super simple. Cups are not only inaccurate, but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, I have included the measurements in cups in my recipes but be aware that the result might vary from mine. For my recipes, 1 cup of flour = 140 g. Hope that helps!
Sharon M Gilbert says
Can you freeze eggless marshmallow fluff?
Oriana Romero says
Hello Sharon! While marshmallow fluff can be frozen, it’s important to note that its texture might change slightly after thawing. It can sometimes become a bit denser or lose some of its initial fluffiness. I prefer to make just the quantity what I am gonna use. I hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Saloni says
HI, My eggless brownies are sticking to the butter paper. They were tasty but i could not remove them in good pieces.I did rest my brownies for 2-3 hrs after baking.
Oriana Romero says
Hello Salomi! Do you mean parchment paper? If your brownies are sticking to the parchment paper, there are a few things you can try to prevent this issue:
Properly Grease the Parchment Paper: Before pouring the brownie batter onto the parchment paper, lightly grease the paper with cooking spray. This will create a barrier between the brownies and the paper, making it less likely for them to stick.
Use High-Quality Parchment Paper: Ensure that you are using a good quality parchment paper that is designed for baking. Cheaper or thinner parchment paper may have a higher chance of sticking.
Allow Brownies to Cool: After removing the brownies from the oven, allow them to cool completely in the pan before attempting to remove them. Warm brownies are more likely to stick to the parchment paper.
Use the Right Technique to Remove Brownies: Once the brownies are completely cooled, gently lift the edges of the parchment paper to release them from the sides of the pan. Place a cutting board or flat surface on top of the brownies, then flip the pan upside down, allowing the brownies to release onto the board. Peel off the parchment paper from the bottom of the brownies.
Chill Brownies: If you’re still experiencing sticking issues, you can try chilling the brownies in the refrigerator for a while. This can firm them up and make it easier to remove them from the parchment paper.
Hope this helps! xo
Ginni says
Can I make the Egg Free Corn Bread Muffins in an 8″ x 8″ pan instead of a muffin (cupcake) tin?
What Temperature to cook at and for how long?
Oriana Romero says
Hello Ginni! I recommend using this recipe instead > https://mommyshomecooking.com/best-eggless-cornbread/
Kundan says
Eggless red velvet cheese cake temperature & time ?
Oriana Romero says
Hello Kundan! This information is specified in the recipe card. Preheat the oven to 350ºF (180ºC) and bake for 25 – 30 minutes.
Stacy says
Can I use margarine instead of butter for your lemon curd recipe?
Oriana Romero says
Hello Stacy! Margarine and butter are different. Margarine has more water. I recommend using butter. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Nancy says
Hello. I’d like to make this cheesecake without eggs for Easter for my son who cannot have eggs. I have a small springform pan, perfect for individuals, and would like to know how to convert the recipe to a smaller size…6″ or 7″ diameter pan?
Thank you.
Oriana Romero says
Hello Nancy! For a 6″ pan, half the recipe and bake for 20 minutes, turn off the oven and leave the cheesecake in the oven (with the door close) for another 20 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Janelle says
Hi, I am making this cake for my daughter who has an egg allergy and I premixed everything but as I’m pouring in the milk and apple cider vinegar, I noticed that it’s a little clumpy so I am curious if it kerneled because that’s my guess can you let me know if this sounds right. I am using 2% milk.
Oriana Romero says
Hello Janelle! That is totally normal and okay. When mixing milk with acid, the milk will curdle after a few minutes. That doesn’t mean that it is spoiled.