Eggs are a vital ingredient for making a delicious, fluffy cake.
But for those with an egg intolerance or vegan diet, it can be tricky to find a suitable replacement!
What are the best egg substitutes for cake mix? The best egg substitutes for cake mix include applesauce, yogurt, aquafaba (the liquid from canned chickpeas), pureed fruits and vegetables (like baby food bananas!), flaxseed meal, nut butter, chia seeds soaked in water, mashed tofu, and commercial egg replacer.
Making a cake without eggs need not be difficult.
And you don’t have to sacrifice on flavor either!
So how do you use these ingredients to make a delicious eggless cake?
Let’s take a look at the 10 best egg substitutes for cakes—and discover which one works best for your needs!
Why Do You Put Eggs in Cake Mix?
- Structure: Eggs provide structure to cakes by coagulating and solidifying during the baking process, helping the cake hold its shape and not collapse. The proteins in eggs help create a strong network that supports the other ingredients in the cake.
- Moisture: Eggs also add moisture to cake mix, which is essential for creating a tender and soft texture. They help keep the cake moist and prevent it from drying out.
- Leavening: Eggs can also act as a leavening agent, helping cakes rise and become light and fluffy. The proteins in eggs trap air during mixing, which expands when heated in the oven, causing the cake to rise.
- Flavor: Eggs add a rich, savory flavor to cakes, which can enhance the overall taste of the dessert.
Overall, eggs play a crucial role in creating a well-structured, moist, and flavorful cake.
However, for those who cannot or choose not to consume eggs, there are many substitutes available that can mimic the effects of eggs in cake mix, as listed in my previous response.
The 10 Best Egg Substitutes for Cake Mix that Work
If you’re looking for an egg replacement for your cake mix without losing flavor or texture, here are five great options that can help:
1 – Fruit/Vegetable Puree
Fruit and vegetable purees are a simple and tasty way to replace eggs in your cake mix.
Applesauce, mashed banana, pumpkin puree, zucchini puree, and sweet potato mash all work as viable replacements.
Simply substitute an equal amount of the puree for each egg called for in the recipe.
For instance, if the original recipe calls for two eggs, use 1/2 cup of chosen puree instead.
Be sure to adjust the baking time accordingly so that the cake cooks thoroughly before serving.
2 – Flax/Chia
Flaxseed and chia seed have become popular vegan ingredients due to their high omega-3 content and other health benefits.
With just one tablespoon of flaxseeds combined with three tablespoons of water per egg needed in the recipe, you can achieve a beautiful substitution.
The same goes for chia seeds; they also require one tablespoon of seeds mixed with three tablespoons of water per egg.
When combined correctly, both flaxseed and chia seed create a thick paste that adds moisture to recipes while offering structure to baked goods like cakes.
3 – Yogurt or Buttermilk
Yogurt is another excellent replacement for eggs in a cake mix recipe that adds moisture and richness without sacrificing flavor or texture.
For every egg used in the original recipe, substitute 1/4 cup of yogurt or buttermilk instead.
This option is ideal for vegan baking since it eliminates dairy products from traditional recipes without compromising on taste or texture.
It also imparts subtle hints of sourness that pair perfectly with sweet cake flavors like chocolate or vanilla.
4 – Soft Tofu
Soft tofu makes a wonderful egg substitute because its texture blends well with many different flavor profiles while providing essential nutrients like calcium and iron.
To replace one egg in your cake mix recipe, simply blend 1/4 cup of soft tofu until it reaches a creamy consistency before adding it to the batter mixture.
The substitution should go unnoticed by most people who consume it while ensuring added nutrition benefits as well as enhanced moisture content that helps prevent dryness when baking cakes at home or commercially.
5 – Baking Soda + Vinegar
This simple combination provides an easy solution when you’re out of eggs but still need to bake up a fluffy cake using your favorite store-bought mix!
To use this method, simply add 1 teaspoon baking soda along with 1 teaspoon white vinegar per egg required by the original recipe into the batter mixture before baking according to directions.
This approach works best in dense cakes where added aeration isn’t needed; however, you should keep an eye on it since this method can cause baked goods to rise faster than expected!
6 – Aquafaba (Chickpea Water)
Aquafaba is the liquid from cooked chickpeas or other legumes and is an excellent choice for baking.
It has a neutral flavor and acts as a perfect binder in most recipes.
To use aquafaba as an egg substitute, combine three tablespoons of the liquid with one teaspoon of baking powder per “egg” needed in your recipe.
7 – Silken Tofu
Silken tofu can be used to replace eggs in baking as it has a similar texture and moisture content.
All you need to do is mash silken tofu until it reaches a creamy consistency then add it to your cake mix.
For each “egg” needed, use ¼ cup of mashed tofu.
8 – Applesauce
Applesauce makes an excellent egg replacer because it provides natural sweetness, moisture, and binding qualities.
To use applesauce as a replacement, add ⅓ cup per “egg” required in the recipe.
This method works especially well when substituting eggs in recipes for muffins or quick breads.
9 – Carbonated Water
Carbonated water does wonders for adding fluffiness and lightness to baked goods by providing dissolved carbon dioxide bubbles that expand during baking causing your cake mix to rise nicely!
Use ½ cup of carbonated water per “egg” called for in the recipe.
10 – Commercial Egg Replacer
If you don’t have any of the items listed above on hand, try using commercial egg replacers like Ener-G Egg Replacer or Bob’s Red Mill Vegan Egg Replacer which are both widely available at most supermarkets and health food stores.
Follow package instructions for exact measurements but generally 1½ teaspoons plus 2 tablespoons of water mixed together will replace one “egg” called for in most recipes.
In conclusion, eggs are a key ingredient in cake mix, providing structure, moisture, leavening, and flavor to the final product.
However, for those who cannot or choose not to consume eggs, there are many substitutes available that can mimic the effects of eggs in cake mix.
From fruit purees to commercial egg replacers, there are many options to choose from that can help achieve a delicious and well-structured cake.
Whether you choose to use eggs or an alternative, the important thing is to experiment and find the method that works best for you and your dietary needs.
The 10 Best Egg Substitutes for Cake Mix that Work
- Vegetable Puree
- Flax Seeds
- Soft Tofu
- Baking Soda + Vinegar
- Silken Tofu
- Carbonated Water
- Commercial Egg Replacer
Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.