Letting go of eggs really messed with my head--at least where gf baking is concerned. I am not as adventurous as I once was because mistakes can be costly. It's a whole 'nother ball game since eggs can have so many different functions in baking. Let's see, were the eggs used as a binder? emulsifier? other? Sometimes it takes quite a bit of trial and error to figure it out. (Like the time I tried to make our favorite gf brownie mix with egg replacer instead of the real thing; it completely seperated while baking--liquid (mainly oil) on top and a brownie-hard-tack on bottom.) But I digress...
We had a birthday party recently and I made this chocolate cake from Ali at The Whole Life Nutrition Kitchen with frostings from Elana's German Chocolate Cake. Elana's cake looks really good too, but alas it has eggs (like 10 of them!) so no-can-do. No matter, the cake was a hit with the entire clan, (most of which are not gluten free) regardless of the egg status. When asked how I made a healthy cake taste so good, (were they infering that healthy can't taste good?) I replied, "It's the prunes." No, really. LOL. {wink} I don't think they believed me...
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