Vegan Cakes

• Cakes without egg can still taste good.Jupiterimages/Brand X Pictures/Getty Images
  
  Vegan cakes contain no animal products at all -- no butter, milk or eggs. These are replaced by vegetable margarine and soya milk. It is essential to add extra baking powder and use self-rising flour in an eggless or vegan cake because the eggs are natural emulsifiers, which means they allow other ingredients to join together in a chemical reaction. Pay extra attention to creaming the margarine with the sugar and add extra flavorings like vanilla or lemon to make the cake taste good.
  
  

Expense

• Eggs are the most expensive ingredient in a typical cake mixture, so finding an alternative that tastes acceptable could potentially prove very profitable in large-scale baking. Studies have shown that replacing egg white with bovine blood gives good results, but this is not acceptable for vegetarians or vegans.
  
  

Calorie Content and Nutrition

• A single large egg contains around 72 calories, whereas the margarine that will be used as a substitute has around 75 calories per tablespoon but without the extra nutritional values of the egg. An egg contains riboflavin, vitamin B-12 and vitamin D, as well as protein, whereas the margarine has very limited nutritional value and should make up a limited part of a healthy diet.
  
  

Choose Alternative ingredients

• Keep your egg-free cake moist by adding ingredients such as well-mashed ripe banana or dates and figs. Experiment with different types of sunflower or olive spreads to find the lightest and healthiest alternative. These work by helping bind the ingredients together but will not give the cake the same lightness as eggs.