"For egg alternatives in cake recipes, I prefer using pureed fruits like applesauce, which contain natural lectins and are light binders, as opposed to chia or flax egg mixtures which can be very thick and prevent the cake from rising fully."
"In addition to the added flavor, you may need to adjust the ratio of other ingredients to accommodate for the added moisture the applesauce provides by either dialing back some of the liquid ingredients or bumping up the amount of dry ingredients used."
"To swap eggs out for applesauce, start by using a quarter cup of applesauce per egg, and add an extra half teaspoon of baking powder to dry ingredients to compensate for the extra moisture."
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