Eggless baking Help needed
I am a vegan. So we dont prefer to use Eggs. To make chocolate cake I used,
All purpose flour,
to replace egg I used,
off coarse both milk and buttermilk in two different trails. Cake baked very good on surface and inside didnt bake at all. It was as b4 baking. Why is this happening?
What I can replace eggs with?
Ground flax seed, or flax meal, blended with a little water or soy milk and left to sit for a little bit is a common substitute, or a commercial vegan egg replacer (like Ener-G, which is basically just potato starch and tapioca flour). This will act as a binder, but doesn't emulsify; if you need the emulsifying abilities of egg yolk, you can add some soy lecithin.
For chocolate cake specifically, you can just look for "wacky cake" recipes online and see if that works for you - that will just work, without the need for either milk or egg.
I'm a little confused by your message, as neither milk nor butter is vegan. When replacing buttermilk in baking, you can add a little vinegar or lemon juice to your milk substitute.