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Vegan Brownie Cupcakes

November 5th, 2008 Madhuram Posted in Brownies, Egg Free, Muffins/Cupcakes, Vegan Baking 24 Comments »

I had mentioned about eggless brownie cupcakes in my previous post and here I’m with the recipe. Actually 2 weeks back it was my son’s turn to provide snacks for his classmates in preschool and I was wondering what to bake from the humungous collection of eggless recipes I have now. Since I’m hosting this event, I decided to bake something using flax seed meal. I wanted to bake something simple, which appeals children and that can be easily packed. I had borrowed “The Joy of Vegan Baking” book from the library and this brownie recipe (the author has actually adapted the recipe from Sinfully Vegan) caught my eye. Do you know the reason? It does not have any added fat like butter/oil etc. Applesauce is replaced for fat in the recipe. I’m aware of the fact that unsweetened applesauce can be used as an egg substitute as well as a fat substitute, but I have tried neither. So I was determined to try this recipe because I will be baking something healthy and who doesn’t like brownies, leave alone preschoolers. Read the rest of this entry »

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Easy Eggless Brownies using Silken Tofu

September 22nd, 2008 Madhuram Posted in Brownies 32 Comments »

Eggless Brownies using Silken Tofu

(Click on the image to see a bigger view)

I chose Silken Tofu as this month’s egg substitute for the Egg Replacement Event, because I got a stunning result with this cake. So I thought that replacing tofu for eggs is going to be a breeze. Boy, I was so wrong! There are so many things to be taken into consideration while baking using egg substitutes and especially with silken tofu. I tried three recipes and only one turned out good. I don’t know what went wrong in the other 2 recipes. Is it the recipe or my baking method or the tofu? Read the rest of this entry »

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Easy Eggless Brownies using Brownie Mix and Flaxseed Meal

July 10th, 2008 Madhuram Posted in Brownies, Egg Free, Vegan Baking 59 Comments »

Eggless Brownies

Ever since I started baking, I have used only bananas as a substitute for eggs. Bananas definitely give the moist texture for cakes and breads, but the drawback is the flavor of bananas is dominant in those baked goods. So whatever changes you make otherwise in the recipe, the end product tastes the same. For example my carrot cake and zucchini bread tasted similar. It was definitely very good, but we need some change right!

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