You’re about to make a cake from a mix, but you’re out of eggs.
What do you do? Never fear – this article will give you the 5 best egg substitutes that work for cake mix.
You’ll save time and money without sacrificing taste or texture of your delicious homemade cakes.
Why Do You Put Eggs in Cake Mix?
Mixing eggs into a cake mix may sound a little strange, but it’s one of the smartest moves you can make.
Eggs are necessary ingredients because they create structure and binding, while enabling cakes to rise.
They give cakes aeration, add some fat content and also help with texture by adding moisture.
Cakes that are made without eggs often lack flavour and structure and can be crumbly instead of moist and soft.
When using eggs in your cake mix, one whole egg is normally sufficient when coupled with other fat sources such as butter or cream cheese.
Simply beat an egg before adding it to the cake mix to make sure it’s well blended with other ingredients for richer taste and lighter texture before baking it in the oven.
All in all, adding an egg may seem like an odd choice but its effects on your cake will speak for itself.
5 Best Egg Substitutes for Cake Mix that Work
Fortunately, there are many alternatives that can be used to provide the same properties as eggs in cake mixes.
Here is a list of five egg substitutes for cake mix that really work.
1 – Fruit/Vegetable Puree
Fruit and vegetable puree can be used as a substitute for eggs in cake mix recipes.
The texture and moisture of a fruit or vegetable puree can help bind ingredients together, making it a great egg substitute when you want to avoid the cholesterol found in eggs.
Applesauce, pumpkin or squash purees, banana, and even mashed potatoes are all good options for substituting for eggs.
Before adding the puree to your cake mix, make sure to reduce some of the other liquid ingredients to make up for the moisture it will contribute.
Additionally, these fruits/vegetables bring their own sweet flavor that may impact the taste of your cake in an unexpected way.
2 – Flax/Chia Egg
Flax and chia eggs have a similar consistency to regular eggs and make an excellent egg substitute for baking.
Both these superseeds are packed with Omega-3 fatty acids, fiber, and protein which makes them a healthy option for cakes.
To make one flax/chia egg mash 1 tablespoon of chia or flax seeds with 3 tablespoons of warm water.
Mix the resulting paste thoroughly and let it rest for 10 minutes before adding it to your cake mix.
Chia or flax eggs are especially ideal if you’re looking for an eggless recipe but don’t want to sacrifice on taste or texture.
3 – Yogurt or Buttermilk
As far as egg substitutes for cake mix go, yogurt and buttermilk are great options.
These two ingredients act similarly to eggs by both binding the cake together and providing moisture.
Like eggs, yogurt and buttermilk also add a slight degree of acid which helps cakes rise.
Because both ingredients give a slightly tangy flavor to the mix, these are not advised for cakes with mild flavors or buttery-tasting toppings like many rich pound cakes.
However, they make great substitutions when preparing fruits cakes or spiced cakes like pumpkin or gingerbread.
Generally speaking, using ¼ cup of yogurt or buttermilk takes the place of one egg in a standard cake recipe — simply decrease the liquid content of your recipe by ¼ cup by reducing any other moist ingredients like oil or milk if necessary.
4 – Soft Tofu
Soft tofu is an excellent egg substitute for cakes if you’re looking to avoid animal products.
To use it, blend ¼ cup of soft tofu with the wet ingredients in your cake mix.
This will provide moisture and structure without a noticeable taste.
If your cake calls for more than one egg, you can use up to 1 cup of mashed tofu in its place.
Tofu does have a somewhat mild flavor but this shouldn’t be noticeable in your finished product; if you’re worried about taste, add a few spoons of cocoa powder to the mix as well.
Make sure to check out other vegan-friendly egg substitutes that may be available for baking: applesauce, flax seed meal, and banana are all popular options.
5 – Baking Soda + Vinegar
Baking soda and vinegar are acidic ingredients that will cause cakes to rise when mixed together.
In order to replicate the effects of eggs in a cake mix, you can mix one teaspoon of baking soda and one tablespoon of white vinegar or lemon juice for every egg called for in the recipe.
To achieve a light and fluffy texture, be sure to beat the mixture vigorously until it is completely combined.
In conclusion, while eggs are a foundational ingredient in most cakes, they can be replaced with different ingredients that bring unique flavors and textures.
However, not all egg substitutes will work in all cake recipes.
Depending on the type of cake and the desired texture, some ingredients may work better than others.
If you have an egg allergy or simply don’t like to use eggs for your baking needs, we hope this guide has provided some egg-less alternatives that will bring the best results to your cake bakes.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!