Wednesday, April 2, 2014

Eggless steamed banana cupcake

昨天是我发现新大陆的日子。 Yesterday I made a real ecstatic discovery! I was soooo overjoyed I was shouting when I saw my soft and springy steamed cupcakes. I have always known that egg can be replaced by ground flaxseed, but I have never wanted to try it, cos flaxseed when ground has a fishy taste which I don't think I want in my banana cupcake. A couple of days ago, a mommy from the FB group Healthy Food For My Baby was sharing on a cupcake she made using chia seeds, and no egg was used! I was quite surprised, that would mean chia seeds, too, can replace egg, just like flaxseeds, and it totally make sense!! I have made chia seeds pudding without using any agar-agar or gelatin powder, knowing the gelling ability of chia seeds, they would be able to act as egg in cupcakes. Having this in mind, I rushed home from work after fetching the lil' fella and started trying it out using my favorite steamed cupcakes recipe. It works!! Actually, the texture is even more springier and fluffier than the recipe with egg. I have yet to understand why. But I'll find out more. But again, this is a really superb discovery. This means those babies (under one) or kids with egg allergy too can enjoy soft and fluffy cupcakes. To benefit those with dairy intolerance, I have also tried the same recipe out without milk, the milk was replaced by fresh orange juice, which I believe can be replaced by other sweet juice (like apple, carrot or pear juice).

Here's the recipe, adapted from here.
  • 1/2 cup (75g) all purpose flour* (or self raising flour)
  • 1 tsp. baking powder (if you're using self raising flour, just add 1/2 tsp baking powder)
  • 1 egg (replaced by 1tbsp chia seeds soaked in 4tbsp water, for at least 10min)
  • 2 Tbsp. milk or cream  (replaced by 3tbsp fresh orange juice)
  • 2 Tbsp. sugar (I used 1tbsp dark muscovado sugar)
  • 1 Tbsp. vegetable oil (I used rice bran oil)
  • 1 medium banana

    You will also need
  • 4 cupcake liners
  • 4 ramekins / ceramic bowl or I used silicone cupcake liner and had paper liner inside it

    *This recipe yielded 4 cupcakes.  
    1. Sieve flour and baking powder.
    2. In a blender, blend together chia seeds gel (after soaked in water), banana, fresh orange juice and oil until creamy.
    3. Combine the blended liquid mix with the sifted flour and baking powder.
    4. Place about 2tbsp of batter into paper cupcake liner and place in a silicone cupcake holder.
    5. Place water in a wok and set up a steaming rack. Bring water to boil. Steam the cupcakes for 9-10min.
    This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post. 


    1. Hi Jennifer, I love recipes with easy steps. Your banana cupcakes look pretty and healthy.
      Thank you for your support to LTU :)

      1. Hi Ann, thanks for dropping by. Yea, I love easy recipes too, just right for a mom with a busy toddler bumping around in the house :)

    2. Hi Jennifer, thanks for sharing this lovely recipe. Healthy and easy...The cracks looks pretty.

      1. Hi Kimmy, yea, it looks like the 'huat kueh' ya? But the texture is softer and springier than the huat kueh.

    3. Hi Jennifer,

      I can't believe my eyes that these cakes have no eggs in them! Brilliant!


      1. Hi Zoe, you understand why I was shouting when I saw how they turn out. I too couldn't believe something without egg can have such a soft texture in them. More stuffs with chia seeds coming up.

    4. Hi Jennifer,
      I'm newbie for baking, would like to confirm if 1 tsp = 5ml? TIA.

    5. Hi Jennifer ,
      I'm new for baking , would like to know can 9m+ baby take chia seed as ingredients ?

      Thank you !


    6. Hi, do you know what could be the problem of dense and heavy cake? I tried this recipe twice, failed miserably :(


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