What can I use instead of egg in a cake recipe? I use eggs as little as possible because they kind of freak me out! (weird, I know)
I found a recipe online (not taking credit for this bit of genius in ANY way) where the chef made an egg substitute out of flax. Here's a single batch, but it's easy to up the quantities.
25g whole flax seed
250 ml water
put flax seeds in water and bring to boil.
simmer for 30 minutes
strain out the flax seeds using a sieve and discard them
the resulting goo is the egg substitute. let it cool to room temperature and it's ready to go.
The only thing that wasn't provided was how much to use per egg. The original recipe said to freeze the excess in ice cube trays. 1 ice cube = 1 egg. But there wasn't anything in the recipe that said "1tbsp (or 2... or 3) of this goo = 1 egg".
Still, it worked like a charm. The egg-free, dairy-free, gluten-free cupcakes I made were a hit, and rose as though they had eggs in them.