I used ground flaxseed and water instead of eggs and I found raspberry candy flavouring that I used instead of extract. I made the batter into cupcakes, half of which I put a raspberry jam filling in the middle. They turned out beautifully! Fluffy, moist, and delicious!

for egg substitute – have you ever tried using ground flaxseed? seems like that might be better texture-wise and I hear it works great as an egg substitute in the right recipes.

raspberry jam filling would be yummy! but if you really want the raspberry flavor in the cake, I truly think that the raspberry juice didn’t have any impact on the texture of your cake.

of course – I’m only guessing on all of this since I’ve never done any of the above! but those are my thoughts, and brainstorming is always a good thing, right?

It tastes great but doesn’t rise, is of a very thick consistency, and didn’t really mix very well – the oils of the butter, oil, and chocolate seemed to separate so when it came out it was sitting in a pool of oily stuff.

Now, oil is usually a fine replacement for eggs and I know that almond milk and margarine wouldn’t have made a difference. Do you think that it was the raspberry juice that messed it up, or perhaps the oil didn’t mix well with the chocolate?

I’m thinking of trying it again as cupcakes tonight with applesauce as an egg replacement and instead of putting raspberry juices in the batter, just putting a little raspberry jam filling in the middle of them. Do you think this would work better? Any suggestions?