In cakier recipes, you can sometimes sub bananas 1:1. Chocolate'll go a long way to mask any flavor changes.

My sister has made it with chocolate and yellow cake mixes and both were really good.  I prefer the chocolate, though.  I'm almost positive she uses the regular canned veggie size (14-15 oz?).  The batter is really thick, but she doesn't water it down any.

She also makes lots of from-scratch vegan cupcakes for us and has a lot of really yummy recipes.  Her cupcakes are never dry or crumbly and no one can even tell they're vegan.  She got started here: http://www.loveandoliveoil.com/category/cupcakes (sweet potato cupcakes with maple spice buttercream).  When a recipe calls for almond meal, she usually substitutes coconut flour. 

There is t/n contamination with Duncan Hines??  Well then, that eliminates that one for us.  But we've used it a few times   

Guess we were lucky.

I tried the chocolate cake mix and I just didn't care for it with the pumpkin.  Others may like it.

Yeah, we avoid Duncan Hines b/c of TN risk, but the Betty Crocker version does have milk in it, I think.  I know that I've done it with spice cake and gingerbread... but the chocolate thing R mentioned intrigues me. 

Pumpkin, yes-- we usually buy it in the 32 oz. cans, because... um... we really like pumpkin.  <blush>

I use a regular can of pumpkin -- the 14.5 oz size.  Are there different sizes?  And, because the batter can be sooooo thick, I add a little water until it gets to a cake batter consistency.

I use either a spice cake mix or carrot cake mix, I think Duncan Hines has no milk, egg, etc.  in it.   

I've done that as well-- Rebekah, do you know if it was a large (or small) can of pumpkin?

I think that it must be the small for a boxed mix.

Oh, I just remembered!  Pumpkin!  My sister made wonderful cupcakes that were just a box of cake mix and a can of pumpkin - no other ingredients.  Just mix and bake 

The cupcakes weren't crumbly and seemed like they'd still be fine in cake form, too.

I have found any cake mix i tried without eggs, was crumbly, but ok.  I think I once used a can of seltzer at someone's advice on an older allergy forum.  It made ok cupcakes, but crumbly. 

I did not succeed with ener-gy egg replacer.  I think the baby food type options are better.  Maybe due to the viscosity?  Or some combination of both, so you get some of the additional leavening. 

I always found cakes (mixes) quite experimental without eggs.  Ended with preferring the "wacky cake" recipe. 

becca

Oh. 


Chocolate it is, then. 

I always forget about the citrus.  I'm such an idiot.   

EDITED:  I just looked and, whoopsie, the dark chocolate mix requires three eggs TOO.    Swift oar to the back of the box.  I suppose I can try subbing just two baby food containers; if it falls apart, we'll put some cream and strawberries in it and call it black forest cake.   

No problem-- I know exactly what you mean...


one final suggestion to our OP in particular:

Your mom prefers chocolate to lemon any day of the week, and happily, chocolate only needs TWO eggs.  Just sayin.  Lemon is great, but a mom who is allergic to uncooked citrus can probably only eat a small bit of that one... whereas chocolate is.. well... just a better choice.

I know, I know. I need  . My day has been one of those days. 

Yeah, I don't think that my DH would appreciate THOSE cupcakes.   

Mori-Nu silken tofu. I've called it's a dedicated facility. You can also use Sunrise soya silken tofu in any of its flavors. All nut free, and but for one egg-tofu product made in another facility from their silken tofu custard products, all are egg free and dairy free as well. There is a mango flavor, however. It's also been a while since I got this info so I'd email them for current data.

Oops. Didn't catch the soy first time around.

I tend to cheat and use EnerG egg replacer which seems to work well in replacing up to three eggs (but I cook/bake predominately gluten free recipes so it's hard to distinguish if they change the consistency  ).

I know others use a mixture of products when trying to achieve three egg replacements. 

Living Without has some great suggestions and subs
http://www.livingwithout.com/resources/substitutions.html

So this Lemon Cake mix from Betty Crocker needs three eggs.  I know I can use baby food to substitute (1 container of baby food per egg, CMDeux says) when it needs just 1 or 2 eggs, but will it work for 3 eggs?  I know that's a lot of egg needed for a cake this size.  What can I do to modify the mix recipe so it's egg free?  (Dealing with peanuts, tree nuts except hazelnuts, shellfish, soy, and egg.)