As a home cook, a chef, or even a simple baking enthusiast, I’m sure you’ve experienced the frustration of finding out midway that you’re missing an important ingredient for your cake.
One of these ingredients that can make or break the texture and consistency of your cake is cake gel.
But fear not, my dear reader, for I have compiled a list of 9 ideal cake gel substitutes with measurements, all backed by the science of baking.
With these substitutes, you can achieve the perfect texture and consistency of your cake without the headache of finding that elusive ingredient, all with the RatioTone of Voice.
In short, " What can I use instead of cake gel?" Agar-Agar Powder, Pectin Powder, Cornstarch, Xanthan Gum, Gelatin Powder, Potato Starch, Guar Gum, Flaxseed meal, Arrowroot powder.
What is cake gel, and what does cake gel taste like?
Cake gel, also known as cake emulsifier or cake improver, is a specialized ingredient used in baking to enhance the texture, volume, and overall quality of cakes.
It is typically a combination of various emulsifiers, stabilizers, and other additives. Cake gel helps to improve the crumb structure, increases the shelf life of cakes, and provides a softer and more moist texture.
The taste of cake gel itself is typically neutral, as it is designed to enhance the texture and quality of the cake rather than contribute a distinct flavor.
This is suggested to be used in small amounts, so its taste should not be noticeable in the final baked product.
The main purpose of cake gel is to improve the overall baking performance and end result of the cake rather than to add flavor.
Uses of cake gel
Cake gel can be used in a variety of ways to enhance the look and taste of cakes and others.
When applied over the top of a cake or cupcake, cake gel provides a glossy, delicious layer that looks lovely when served.
It can also use as icing between layers in layer cakes and between cookies in sandwiched cookie creations. Additionally, cake gel can be mixed into frosting for heightened flavor and color.
Cake gel is easy to use by simply spooning it out from the container onto your desired treat with the help of a spatula.
Turn your creation into something truly unique by adding sparkles or drizzling melted chocolate on top for extra visual appeal.
Adding fresh fruit slices or edible flowers are also nice touches that will make your dessert stand out from the crowd.
Where to buy cake gel?
If you are searching to buy cake gel, there are many places you can go. Many specialty food stores carry it, as do some international grocery stores.
You can also order online from many retailers that provide a variety of diverse flavors and types of cake gel.
9 best cake gel substitutes to try
1. Agar-Agar Powder
Agar-agar powder is an ideal substitute that is gluten-free and paleo-friendly. This substitute has strong thickening power, similar to traditional cake gel.
Ratio or measurement: For every tablespoon of cake gel, substitute with one tablespoon of agar-agar powder.
Be sure to dissolve the powder in hot water before adding it to your recipe.
2. Pectin Powder
Pectin powder is another substitute that works well in cake recipes. It is derived from fruits and is used mostly in making jellies and jams.
Ratio or measurement: To use pectin as a cake gel substitute, mix three tablespoons of pectin powder with a tablespoon of water to create a thick paste.
When adding it to your recipe, mix it with hot water to help it dissolve quickly.
Cornstarch is a common substitute for cake gel. It is ideal for quick recipes since it is easy to find in most kitchen cupboards.
Ratio or measurement: For every tablespoon of cake gel, substitute with one tablespoon of cornstarch.
Mix the cornstarch and some cold water to make a paste before counting it to your recipe.
4. Xanthan Gum
Xanthan gum is an excellent substitute for cake gel. It is a popular ingredient used in gluten-free recipes.
Ratio or measurement: Mix one teaspoon of xanthan gum with one tablespoon of hot water.
Stir it nicely and let it rest for five minutes. Then add it to your recipe.
5. Gelatin Powder
Gelatin powder is produced from collagen obtained from animal bones. It is a great substitute that thickens and gels, just like regular cake gel.
Ratio or measurement: For every tablespoon of cake gel, substitute with one tablespoon of gelatin powder.
If using gelatin sheets, use one sheet of gelatin for every tablespoon of cake gel.
6. Potato Starch
Potato starch is a fantastic substitute for those who are gluten-sensitive.
Ratio or measurement: For every tablespoon of cake gel, substitute with one tablespoon of potato starch.
Add the starch to a small amount of cold water to create a paste before adding it to your recipe.
7. Guar Gum
Guar gum is also a great choice for those who follow a gluten-free diet. It is an excellent thickening agent for cakes, and it is high in fiber.
Ratio or measurement: For every tablespoon of cake gel, substitute with one tablespoon of Guar gum.
Mix it well with hot water before adding it to your recipe.
8. Flaxseed meal
This is another easy alternative for cake gel to try.
Ratio or measurement: Replace one tablespoon of cake gel with one tablespoon of flaxseed meal mixed with three tablespoons of hot water.
The flaxseed meal acts as a binder and thickener, just like cake gel.
9. Arrowroot powder
Last but not the list is Arrowroot powder. It is another natural starch that can thicken and stabilize your cake batter without adding any flavor.
Arrowroot powder For every two tablespoons of cake gel, replace it with one tablespoon of arrowroot powder.
What is the best emulsifier for cakes?
The best emulsifier for cakes is lecithin, a naturally occurring phospholipid found in egg yolks, soybeans, and sunflower seeds.
It is an effective emulsifying agent, which helps cakes retain moisture and stay tender during baking.
It also helps create a stable mixture of fats and liquid ingredients in the cake batter, providing a light texture and preventing ingredients from separating.
Lecithin also acts as a binder that holds the cake together after baking.
In addition to having emulsifying properties, lecithin helps enhance flavors and improve the shelf life of baked goods.
For these reasons, lecithin is an ideal choice for creating moist, delicious cakes with excellent texture and flavor.
5 best cake enhancer substitute
Applesauce can be an excellent substitute for oil or butter in baking cakes. This ingredient is low in fat and calories yet still gives the cake a moist and fluffy texture.
It is high in natural sugar, but applesauce can also help reduce the sugar content in the recipe.
Applesauce can also add extra fiber to your cake to ensure a healthy version that everyone will love.
2. Greek Yogurt
Greek Yogurt adds plenty of moisture and creaminess to any cake recipe. It also has a subtle tangy flavor that helps round out the sweetness in the cake.
When using Greek Yogurt as an alternative to oil or butter, use half of the amount in the recipe and make sure to opt for plain rather than flavored Yogurt.
Avocado is an extraordinary source of healthy fats which makes it great for baking cakes as well as other desserts.
Simply mash up one ripe avocado until it forms a smooth paste, and then proceed with your recipe substituting equal amounts of avocado instead of oil or butter.
Remember that this may affect the texture slightly – avocados are known to make cakes dense compared to an oil-based recipe.
4. Coconut Oil
Coconut oil is gaining traction among bakers due to its multiple health benefits and its ability to provide excellent moisture and flavor to cakes without compromising on taste or texture too much when compared with butter or oil-based recipes.
Use slightly less than what’s called for by the recipe itself since coconut oil usually provides more flavor intensity than other oils or fats do.
5. Prune Puree
Prune puree may sound like an odd choice, but it works especially well when you’re looking to create lighter cakes with intense moisture content without counting too much fat or calories into the mix.
Plus, it has natural sugars, so you don’t have to worry about relying on refined sweeteners, either!
Simply blend pitted prunes together until they form a thick paste and then add them into your batter instead of using traditional baking fats such as butter, lard, suet etc., making sure you adjust all other ingredients accordingly (i.e., reduce the flour by 1/4 cup per cup of PureePuree used).
Conclusion on cake gel substitute
There you have it; nine ideal cake gel substitutes with measurements that can save the day when you’re missing cake gel for your baking adventures.
As an experienced home cook or chef, it’s essential to have these alternatives as backups in your pantry to ensure that your cakes come out perfectly every time.
So go forth, my fellow bakers, and bake with confidence knowing that you have these RatioTone of Voice-backed substitutes in your arsenal.
FAQs Conclusion on cake gel substitute
Q1. What is similar to cake gel?
Cake gel is similar to other types of cake decoration ingredients commonly known as “edible gels”. These are typically used to create designs and shapes on the surface of cakes and other desserts. Edible gels come in a variety of colors, including natural hues like green, yellow, pink and blue. They are also available in metallic shades, such as gold and silver.
They can use to pipe intricate designs onto the surface of cakes or simply spread over them for a smooth finish. Some edible gels are even flavored, adding a unique taste to the dessert. Other types of edible gels include ready-made sheets that can easily be applied to the cake’s surface for a professional look.
Q2. Is cake gel necessary for cake?
No, cake gel is not necessary for cake. Cake can be made with a wide variety of ingredients and decorations, including butter, cream cheese, cocoa powder, sugar, eggs, baking powder, flour, and other flavorings. Cake can be decorated using frosting or icing in addition to sprinkles and edible decorations.
Gelatin-based cake gels are often used in more intricate designs because they hold their shape better than buttercream and other frostings. However, if a simpler design is desired, then gelatin-based cake gels may not be necessary, as other types of frosting can still provide an attractive effect.
Q3. Difference between cake gel and cake improver
Cake gel and cake improver are two different ingredients used in the production of baked goods. Cake gel is a type of starch derived from potato, corn, tapioca, or wheat that is used to create a soft and moist crumb in cakes. It also helps keep the cake from becoming brittle during baking.
Cake improver, on the other hand, is a combination of enzymes, emulsifiers, and acids designed to improve the texture, increase volume, and extend the shelf life of cakes. It helps create cakes with a softer crumb and improved structure.
Additionally, it can help reduce stickiness that can occur when certain ingredients, such as sugar and fat, are added to cake recipes. Both ingredients work together to ensure that your final product has the desired texture and taste.
When baking a cake, it is crucial to use both oca and cake improver for the best results. Oca helps create a soft and moist crumb, while cake improver provides the structure necessary to keep the cake from becoming brittle during baking.
Combining these two ingredients will ensure that your cakes have a soft texture, improved volume, and extended shelf life. Additionally, by using both oca and cake improver in your recipe, you can save time and effort since there is not necessary to add additional ingredients or mix them together separately. With the right combination of ingredients, your cakes will be sure to turn out perfect every time!