The Non-Bakers "Eggless" Commercial Cake Recipe

Published: January 30, 2013
Total Time: 60 minutes
Yield: 12 cupcakes or 1 double layer nine-inch cake


Okay, so this is not a "from scratch" recipe, but one that uses a conventional cake mix that you can find in your neighborhood grocery store - Duncan Hines Classic White Cake Mix and Betty Crocker Vanilla Icing. This cake is awesome and so tasty!

Ingredients:
1 box of Duncan Hines White Cake Mix
6-7 teaspoons of Ener-G Egg Replacer
1/3 cup warm water
1/2 cup of vegetable oil

Directions:
First create your egg replacer substitute by adding 6-7 teaspoons of the Ener-G Egg Replacer to medium sized mixing bowl. Add the warm water a bit a a time while beating the egg replacer with a fork until the desired consistency is achieved. For directions on how to do this, please view my  post and photos on using this brand of egg replacer.  Pour the cake mix in to a separate large mixing bowl and then follow the directions on the box exactly. Only deviate from the directions to add the egg replacer mixture to the cake mix instead of eggs. Note: I do find that the baking time without eggs is a bit longer. I also find that a lengthier baking time ensures that you will have a cake that doesn't fall apart. After baking, allow the cake/cupcakes to cool - I usually have to put the cake in the refrigerator because the kids get a bit impatient. Once cooled down, I use an egg free commercial icing such as Betty Crocker's Vanilla Icing to finish everything off!

Enjoying leftover cake mix

The partially eaten finished product

Managing School Birthday Parties With A Smile!

Birthday parties always present a unique challenge for children with egg allergies (and their parents) for that matter. Nonetheless, I do my best to ensure that my egg allergic "Lady Grace" is able to partake in the joys of birthdays, too. Today, her teacher informed me that between now and the end of February, six of her preschool classmates will have birthday parties at school. So what's a mama to do? Get to baking and freezing egg free cupcakes! Since I don't have time to bake cakes every week, I store "un-iced" cupcakes in the freezer for up to a couple of months and just pull from my "reserve", when needed to defrost and smear on icing.  The recipe is so simple and only requires the "Classic White" Duncan Hines cake mix.  Here's a cup cake decorated just in time to take to school in the morning...

Egg-Free Cupcake with Vanilla Frosting & Red Cookie Icing

Egg-free Pancakes (Crêpes sans oeufs)

Published: January 27, 2013
Total Time: 15 minutes
Yield: 6 pancakes

There are tons of recipes on how to make egg-free pancakes that involve starting from scratch.  As a mom that works outside the home, usually that is not a realistic option for me.  So, I decided to try to make pancakes using a conventional mix that did not contain egg powder and not produced on equipment handling eggs or traces of egg possible warnings.  If found that Betty Crocker's Bisquick met all the criteria.  Here is the recipe that I used:

Ingredients:
1 cup Bisquick
3 rounded teaspoons of Energ-G Egg Replacer
3/4 cup of milk (plus a bit more to get the appropriate consistency)

Directions:
Place 1 cup of Bisquick in a medium sized bowl.  In a mixing bowl add the 3 rounded teaspoons of egg replacer with 1/2 cup of milk and mix until the egg replacer is well integrated.  Then dump the mixture into the bowl with the Bisquick and stir/beat until smooth, adding a bit more milk as desired to achieve the consistency desired.  I prefer thinner pancakes so added more milk for a looser consistency.  On medium-high heat, warm a non-stick pan.  When warm add a bit of butter and pour the batter to achieve the size of pancake desired.  Flip after 1 minute or so and brown as desired.  Absolutely delicious without the feeling that "something" is missing.  Yields about 6 pancakes.



Bisquick Egg-Free Pancakes

Betty Crocker's Bisquick

Blog Ping Site

Awesome Egg Replacement

I was thrilled to find that the Ener-G Egg Replacer that I ordered online arrived in the mail today! For the past year or so, particularly since our arrival in France, this product has been a staple in our home particularly when baking. Over the holidays, I have used this product to make delicious homemade cookies and pies as well as commercial cakes and scones (some brands) that we could all enjoy. Over time, I have learned that the key to using this product is (1) to use enough of it - at least two even up to three or four times the amount called for in the directions to replace one egg depending on the recipe and desired results. (2) Beat the egg replacement with warm water like a "mad woman" until you produce a pure white frothy-like masterpiece! Your creation should definitely be considerably more voluminous (perhaps by a factor of two) than the called for quantity of eggs in the recipe. The key is experimentation and remembering that the goal is to create a "binder". The amount illustrated in the photo would in my mind substitute one egg. The ingredients are primarily potato starch, tapioca flour, leavening. Those of you that know me can attest to the fact that I am on the natural, unprocessed side of the food spectrum. In this case, I suppose you could make this concoction from scratch, but why bother!

Ener-G Egg Replacer



Egg Replacer + Warm Water

The Blog Inspiration: Lady Grace's Egg Allergy

Many people often ask how we came to learn of Lady Grace's egg allergy.  Well, we learned the hard way - by unknowingly feeding her egg products over a three week period before making the discovery.  When she was about 16 months (she is now four), I boasted with pride in my ability to make tasty, southern-style homemade macaroni and cheese for Thanksgiving dinner, which of course was full of eggs!  She became very ill - we thought she had contracted a very bad stomach bug.  I still remember that night as if it were yesterday.  Oddly, she was well the next morning. A week or so later, we gave her vanilla ice cream, again full of eggs and she became ill again.  Oddly, she was better the next day. The doctors said that there was a really bad stomach virus going around that would take a few weeks to resolve.  I didn't feel fully confident in that prognosis, but walked away nonetheless.  Finally, a week after that incident, my husband made an omelette that he shared with her and the same thing.  I immediately went to the doctor demanding orders for blood work as I was sure that my baby was allergic to eggs - I had it all figured out.  They didn't believe me initially, but I insisted.  Turns out she was allergic to peanuts and eggs.  While she has since outgrown peanut allergy, her egg allergy is fierce and remains "off the charts".  Fortunately, she has never suffered anaphylaxis, but severe gastro-intestinal torture.  Nonetheless, she is an epi-pen carrier and I am vigilant as a hawk in preventing any sort of ingestion of eggs or egg protein in any form.  From the day that we learned of her egg allergy, I have been on a mission to ensure that my baby girl can live a full life and enjoy all of the culinary delights (with egg-free modifications, of course) that she desires.  I hope that other families with egg-allergy children will find this blog a source of creative inspiration and platform for sharing!