It was always difficult for me to discuss my passion of baking with my mother when I was younger. She had sworn off eating anything with eggs in it since discovering she was allergic to them.

As individuals became more health-conscious, I found myself meeting more and more people like her, who couldn’t or wouldn’t consume eggs. It seemed to me that it was only a matter of time before I began experimenting with eggless baking. And I’m so glad I did! What a thrill it was to witness small toddlers with egg allergies eat their first bite of birthday cake!

You’d think eggs are precious, but I’ve found eight methods to replace them throughout the years. Whether you can’t eat eggs, know someone who can’t, or just ran out at home, this article is for you.

Are you excited about this list? Continue reading to find out more!

Why eggs?

When most people think of baking, they immediately think of eggs. Eggs include fat, protein, minerals, and a significant amount of water.

This multifunctional ingredient in cake making gives structure, aids in cake rising, binds other ingredients together, thickens your batter, makes your cake fluffier and more soft, and moistens your cake.

If you need to replace eggs in your cake recipe for any reason, make sure you select something with a comparable composition that serves the same functions as eggs.

1. Fruit/Vegetable Puree

Let’s start with my personal favorite: puree. To make this approach work, use a cup of puree for every egg in the recipe.

Look for a fruit or vegetable with a water content equivalent to eggs, i.e. approximately 80%. Applesauce, mashed bananas, and avocados are among the most popular ingredients, but I find myself reaching for a can of pumpkin puree even more often since it is readily accessible and adds a great color and a substantial autumn taste to my cake.

If you use a banana cake mix, though, banana is fantastic. Otherwise, the banana taste might be too strong.

2. Flax/Chia Egg 

To prepare a flax egg, soak one tablespoon of ground flaxseeds in three tablespoons of any liquid of your choice. Use one tablespoon of pulverized chia seeds and two and a half teaspoons of water to make a chia egg. Allow the mixture to get a slimy egg-like consistency for at least five minutes.

Flax and chia eggs have long been used in vegan dishes as egg substitutes. The gel-like fluid within the seeds is released when they are pulverized and separated from their outer shells. When combined with water, it forms a slippery slime akin to an egg that helps bind your cake together. The natural fat in the seeds may also be used in lieu of an egg yolk.

Chia breakfast.To make this procedure work, make sure you use ground seeds. You may grind them in a coffee grinder or buy them already ground.

3. Yogurt / Buttermilk

You may also substitute one egg with a cup of yogurt or buttermilk.

For the best results, I usually suggest using plain or greek yogurt since it will not affect the flavor of your cake mix. However, since yogurt and buttermilk are both water-rich replacements, you will end up with a cake that is more wet than normal, so bake your cakes for a few minutes longer to ensure that it properly sets.

If you don’t have yogurt, use the same quantity of buttermilk instead. Buttermilk may be readily manufactured at home by combining a tiny quantity of vinegar with milk. Here’s an example of how it’s done.

If you are lactose intolerant like me, soy and coconut yogurt will also work. All of these substitutions are simple and ideal if you want to produce a moist cake.

4. Soft Tofu

For this approach, combine one cup of silken tofu with one egg. I said soft tofu, not hard tofu! We don’t want a clumpy cake, therefore use firm tofu with a lot of texture and less water.

Soft tofu, on the other hand, is 87-90% water, with the remainder being protein and fiber, much like an egg. The protein in tofu performs the same job as the protein in eggs in creating structure to your cake.

Tofu has a mild flavor, making it an excellent egg alternative for any cake mix. When you blend your soft tofu, it transforms from a block to a silky smooth paste-like texture. It will not change the color of your batter since it is white.

Because too much tofu might result in a thick cake, use this approach only when the recipe asks for fewer than two eggs.

5. Baking Soda + Vinegar

To substitute each egg in your recipe, combine one teaspoon baking soda and one tablespoon vinegar.

When you combine baking soda and vinegar, the mixture rapidly reacts and foams up. When combined with your cake mix, the combination has a delicate flavor and provides the leavening that a cake requires.

When constructing a cake that requires a lot of lift and fluffiness, this approach comes in handy. To get the greatest results, use distilled white vinegar or apple cider vinegar.

6. Water + Oil + Baking Powder

This one focuses on the chemistry of what an egg accomplishes. Combine one teaspoon of vegetable oil, two teaspoons of baking powder, and two tablespoons of water in a mixing bowl.

Baking powder and eggs work together to leaven our cakes in cake making. We’ll need a little more aid from the baking powder without the eggs. In this situation, we’ll just add more of it.

To compensate for the water and fat content of an egg, water and oil are used in addition to baking powder. When you add these components to your cake mix, they have almost no taste, so you won’t notice any difference in the flavor.

7. Aquafaba

Replace one egg in your recipe with three tablespoons of aquafaba.

Have you ever prepared hummus or salad with chickpeas and felt concerned about having to pour all of the chickpea water down the drain? That weird slimy bean water, you see, has a name and may be useful.

Aquafaba is the liquid that remains after cooking chickpeas or beans in general. When you take a sniff directly from the can, it may smell a little unpleasant, but when added to your cake mix, it has a neutral, almost detectable taste.

This plant-based liquid includes carbohydrates and proteins, allowing it to froth, bond, emulsify, and thicken in the same way as eggs do, making it yet another surprise alternative.

8. Store-bought Powdered Egg Replacer

Instructions vary somewhat depending on the brand, but in general, to replace one egg, combine one and a half teaspoons powdered egg replacer with two tablespoons warm water.

Powdered egg replacers are egg-free and made out of a variety of starches that gel when combined with water, comparable to flax and chia seeds.

This makes it an excellent cake binder, and the delicate flavor of the components has no effect on the flavor of your cake. The baking soda in the recipe also aids in the leavening of the cake.

A bag of powdered egg replacers can keep you going for a long time. For example, Bobs Red Mill GF Egg Replacer comes in a 12 ounce bag, which is the equal of more than 30 eggs.

It’s simple to use and store, and it’s consistent; I definitely suggest getting it if you plan on baking without eggs regularly.

Conclusion

Cake mix simplifies baking for everyone. Just because you can’t or don’t eat eggs doesn’t mean you can’t enjoy it.

I hope that now that you’ve found eight alternative egg substitutes, you can enjoy the enjoyment of creating a cake from a box of cake mix!

Is there anything I’ve forgotten? Is there anything else you use that isn’t on the list? Please let me know in the comments!

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