Farmers are facing a difficult foe, Avian Flu, which is killing their chickens and impacting their egg supplies as well. This in turn is raising prices for consumers and causing great destruction for farmers. As a consumer there are many clever things you can do to make your eggs stretch or to fill in the gap.
Whacky Cake and Egg Substitutions:
A Guide to Baking Without Eggs
If you've ever found yourself in the middle of baking only to realize you're out of eggs, or if you're looking for egg-free options for dietary or allergy reasons, or you are just trying to save a little money, you're in luck! One of the most famous egg-free cakes is the Whacky Cake, a Depression-era dessert that is as delicious as it is resourceful. Let's explore the history of this quirky cake, share the classic recipe, and dive into a variety of egg substitutes to keep your baking game strong.
The History of Whacky Cake
Whacky Cake, also known as Depression Cake, gained popularity during the Great Depression and World War II when ingredients like eggs, butter, and milk were scarce. Bakers got creative, using simple pantry staples to create a moist, chocolatey cake that required no dairy or eggs. The result? A surprisingly rich and delicious dessert that remains a favorite today.
Whacky Cake Recipe
This cake is made with ingredients you likely already have on hand, and it requires no fancy equipment—just a mixing bowl and a baking pan.
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vinegar (white or apple cider)
1/3 cup vegetable oil
1 cup water
Directions:
Preheat your oven to 350°F (175°C).
In an ungreased 8x8-inch baking pan, mix the flour, sugar, cocoa powder, baking soda, and salt.
Make three wells in the dry mixture: pour vanilla into one, vinegar into another, and oil into the last.
Pour the water over everything and mix until smooth.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cool before slicing and serving.
Egg Substitutions for Baking
Whether you're out of eggs or need an alternative for dietary reasons, there are plenty of options. Here are some of the best egg substitutes:
1. Applesauce (1/4 cup per egg)
Adds moisture and a mild sweetness.
Best for cakes, muffins, and quick breads.
2. Mashed Banana (1/4 cup per egg)
Adds natural sweetness and slight banana flavor.
Works well in denser baked goods like brownies and pancakes.
3. Flaxseed or Chia Egg (1 tbsp ground flaxseed or chia seeds + 3 tbsp water, let sit for 5 minutes)
Creates a binding effect similar to eggs.
Ideal for muffins, cookies, and pancakes.
4. Yogurt or Buttermilk (1/4 cup per egg)
Adds moisture and slight tanginess.
Works well in cakes and muffins.
5. Vinegar and Baking Soda (1 tbsp vinegar + 1 tsp baking soda per egg)
Creates a leavening effect, making baked goods light and fluffy.
Best for cakes and cupcakes.
6. Silken Tofu (1/4 cup pureed per egg)
Great for dense, rich baked goods like brownies.
Adds moisture without altering flavor.
Egg-Saving Tips
Eggs are a staple in most kitchens, but sometimes you need to make them last longer. Here are a few tips:
Freeze Eggs: Crack eggs into an ice cube tray and freeze them for future use. Whole eggs, whites, and yolks can all be frozen.
Use Egg Stretchers: Mixing eggs with a bit of milk or water can help make them go further in recipes like scrambled eggs.
When making things like Scrambled eggs, try adding a little pancake mix to make the eggs fluffy and stretch it.
Store Properly: Keep eggs in their original carton in the coldest part of the fridge (not the door) to maintain freshness.
Whacky Cake is a testament to the ingenuity of home bakers and the creativity of those who lived through the Great Depression, proving that delicious desserts don't need eggs. Whether you're baking a Whacky Cake or experimenting with egg substitutes in other recipes, there's always a way to make it work. Happy baking!
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