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http://m.wikihow.com/Replace-Eggs-in-Your-Cooking


This link has some good ideas for egg substitutes in baking. Then you're not tied to a particular egg free recipe. It's good advice re matching your replacement to your recipe eg I used (cooked) apple pur?e in a rhubarb and polenta cake and banana in choc chip cookies.


I tried 'no egg' branded substitute and the cake went a bit odd.

This was a favourite of ours when we had to do egg and dairy free: http://southernfood.about.com/od/chocolatecakes/r/bl01018c.htm


It's quite dark and chocolately, so might not be suitable for a first birthday, but older kids and grown ups love it and it was the closest to a real cake of any recipe I found. For something less dark, you can replace the egg in any recipe with 50mls stewed apple/1 small banana/50mls thick custard, whichever flavour fits the recipe best. Use SR flour and add half a teaspoon of baking powder to make up for the lack of rise.

The verdict on the cake I baked was yummy couldn't tell was a vegan cake. Is pretty much the same recipie as the southern food one - so is dark and chocolatly and very light too. Was quite a small cake don't know how many people you need it for but you could easily make two 20cm round tins and use a suitable fudge style icing in the middle to make a larger sandwich cake and then ice that.

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