Last time while I was discussing about egg replacers I use, I wrote about flax seeds. Flax seeds or flax meal is used in recipes to replace eggs. The main draw back of using flax seeds is that the flavour of flax seeds dominate the taste and there will be speckles of flax seeds in the final dish. So I use it only in bakes which include nuts so that the crunch of flax seeds mixes with the nuts and will not be traceable. Last month while I was reading about flax seeds, I came across this flax gel. This is extracted from flax seeds and so it can be an effective as an egg replacer and as the flax seeds are filtered the speckles will not be there in the final dish. I love experimenting with various egg replacers and this flax seed gel sounded so interesting. So on a fine day, I prepared the gel, froze them into cubes and set it in the freezer. Yesterday, I tried a cake recipe with this gel. After two tries I baked a cake which was soft, moist and very tasty with out any flavour of the flax seeds. I was quite happy with it. I just wanted to share my experiment with you all. Will write about the cake in next post. You need to read the original post at Vegan Baking to know more about the properties of flax seeds and how they work as egg replacers. Flax gel works as a great binding ingredient in the recipe, but it doesn’t provide structure. So if you are using the gel instead of an egg, you need to add 1/4 th cup of flour extra to the recipe to provide structure. Otherwise you will end with a fudgy cake. ( I learnt this while making the first cake)
You will need five tablespoons of flax seeds and 3 cups of water to make the gel. You will get approximately 30 cubes which can be used instead of five eggs. Let us take a look at how to make the gel.
In a sauce pan add three cups of water and five tablespoons of flax seeds and bring to boil. Switch flame to medium low and let it boil for 15-20 minutes.
You will get a thick liquid with gel like substance floating in it.
Pour the liquid along with the seeds into a metal strainer.
With a spoon press the flax seeds so that the gel falls into the bowl. This gel is so hard to work with. It doesn’t break. If you lift the spoon the whole mass comes out.
This is the gel after you remove the seeds.
Pour it in a plate and allow it to cool completely.
Flax gel cannot be measured using a spoon. You can never remove a tablespoon from the whole mass. So we need to freeze it into cubes in an ice cube tray. My ice cube tray holds one teaspoon of liquid. So three of the cubes will make a table spoon. For one egg you need to use 2 tablespoons of the gel. So you need to use 6 cubes instead of an egg in the recipe.
The original post used a syringe to fill the trays but as I didn’t have a syringe, I went for my disposable piping bag. Fill ht bag with the gel.
Make a small cut and fill each cube mould with the gel. It is pretty easy to pipe.
I got 32 cubes.
Freeze them until hard and easy to remove.
Remove the cubes and store it in ziplock bag. Place it in the freezer.
This is the caramel cake I made with this gel. The texture was very nice. It was moist and didn’t have the after taste of flax seeds. I will be using it again.
My other posts in the Baking Basics Series:
wow… aks its great and best tip for eggless bakes… You always rocking… Thanks you so much for sharing…:)
too much bother for one for whom cooking is not whole time job. some other easy alternate must be found
My god you are a simple awesome!
I wonder whether you could pipe the mixture with the seeds still in it through a decent piping bag and catch the seeds in the bag, to save the sieving stage.
The seeds don’t get separated that easily. So it is better to use a sieve. Saves a lot of head ache..
Hi Gayathri can flax gel be used in place of eggs in Italian meringue buttercream? Will it retain the ‘ meringue’ consistency? I’ve read that plain whipped flax gel loses the stiff peak stage as it comes back to room temperature. When the sugar syrup is added and then the butter will it retain the consistency? I’ve heard that aquafaba works but how about flax gel?
I have used aquafaba in IMBC but never tried whipping flax gel. I have heard that flax gel also whips like meringue, but I have no idea as I haven’t tried it personally..
Thank you. If you do try it please put up the recipe. I’ll try it and let you know if its a success
Hi. Thank you for this recipe. I have a question. I heard about cake gel and eggless cake concentrate powder. Can you tell me why is it used? How and where to use it?
They are chemicals used to get the texture in cakes. I usually don’t use them as I try to make chemical free cakes. But I think a small quantity added to the batter will improve the texture of the cake..
Thank you for reply. How much quantity can be added for if we take 1 cup flour/maida?
That I don’t have any idea as I haven’t tried..
Hi Gayathri,
I tried the flax gel but for some reason it is not straining through the mesh. Do I add some water and boil again? Please advise
Did you use a metal strainer? If yes, then reheat it again and immediately pour into strainer. It takes a while to pass through the sieve and you need to press it and stir it to bring it out..
Hey, any leads as to how I could make chiffon cake using flax gel?
No, haven’t tried chiffon cake yet.
Hi, I just found you and find this egg replacing very interesting since I cannot have eggs. Do you have a place where I can sing up for your blog? I could not find that information anywhere. Would be interested in further recipes and information that you have. Thank you for all the work you have done in experimenting with eggless baking. I also have to be gluten free but I can usually handle that substitution.
Hi Patricia, you can subscribe to the blog in the side bar. There is a small box where you can enter your mail id and you will get updates. I have hundreds of egg free recipes in the blog. Do go through the recipe index and you will find them. Now I am trying gluten free but it is slightly tough with the egg free option. I am experimenting. If interested join the Fun With Egg Free Baking group in FB.
Hi Gayathri, again, I looked and I cannot find anywhere that I can sign up for your blog. I have only one place and that if for “search” for recipes. I am so interested in receiving your recipes.
You even get a pop up for subscription. Haven’t you got it?
I am so sorry to be a bother, but no, I get nothing that I can subscribe with.
No, it is not at all a bother. I have added a subscription box at the side bar. Please check.
Oh, thank you so much. Yes it was there now. I APPRECIATE THAT SO M UCH. I have had so much trouble trying to convert my recipes to be gluten free AND egg free. We have Celiac disease so have to be gluten free. We also have to be dairy free, but that one I can handle quite easily in recipes. It is the eggs and gluten free that give me the real problems!
Thanks again!