oatmealnik

Quoted from LittleRedVegan on Friday, 29 March 2024

Has anyone got any fail-proof hacks for replacing eggs when baking?
I can never seem to get my cakes to fully rise to a decent height or if they do; they usually sink in the middle after setting.
My go-to methods are currently to use a can of fizzy drink or a 'butter milk' combination of soy milk and cider vinegar as a rising agent but I think I could get better results using something else.
Please leave your suggestions, hacks and recipes below no matter how bizarre!

Do you use extra baking soda as well? Because that’s vitally important when using buttermilk. You can also use 1/4 cup apple sauce, this adds more moisture as well. But if your cakes keep turning out flat it might just be because of your oven. When I moved houses last year my bakes turned out differently. They’re a bit flatter than they used to be, but Ove gotten to know my current oven better and now I play with the setting and temperature rather than just sticking to the recipe.