Love Cakes But Cannot Use Eggs? Go for These Great Substitutes

Eggs form an integral component of cakes, and are responsible for their basic structure and texture. They act as leavening agents and also impart moisture and richness. Omitting them from recipes can cause major alterations in the final texture and flavor. But, is the use of eggs unavoidable? There are various egg substitutes that one can use in cakes. These egg substitutes in cakes are great alternatives for vegans and those allergic to eggs.

Why substitute?

Egg whites add fluffiness, while the yolks impart that lovely richness to cakes. While some folks thrive on eggs, others cannot tolerate even the slightest ounce of egg in their diet, because they are allergic to it. Egg allergy is the second most common food allergy, found in children today! Then there are vegans, who voluntarily choose to omit eggs from their diet. However, how does one bake cakes without eggs? Well, it’s possible! There are various egg substitutes that can be used to bake cakes. Egg substitutes in cakes won’t mimic eggs perfectly, and may even impart their own flavors to the cake, nevertheless, they do work. Depending on the type of cake one is baking and the number of wet and dry ingredients, the substitutions will vary. Identifying the function of the egg in the recipe (leavening, adding moisture, or binding) will help with the substitution. For example, if the egg is the only wet ingredient, it is being used to add moisture to the cake, if not, then it’s meant to add richness or fluffiness to the cake. Depending on these factors careful substitutions have to be made, which will mimic the eggs’ properties.

Ripe Banana

Bananas add moisture and also perform the binding function.

Eggs Required: 1
Replace with: ½ banana + ½ tsp baking powder
Procedure: Mash the banana and add it into the cake recipe, along with the baking powder.

Even though banana adds moisture, it makes the cake dense. Baking powder is required to make the cake fluffy.
Creaming the butter and sugar thoroughly will help incorporate enough air, to make the cake fluffier.
The banana used should be ripe.
Cakes with ripe bananas brown well.

Unsweetened Applesauce

Applesauce adds moisture to baked goods.

Eggs Required : 1
Replace with: ¼ cup unsweetened applesauce + ½ tsp baking powder

Procedure: Mash, cooked and peeled apples, and sieve through cheesecloth. Add this into the batter.

Mix the dry and wet ingredients just at the end to prevent the applesauce from making the batter watery.
Serves well in recipes that call for 1 egg. Beyond this quantity, the texture suffers.
Make sure the apple complements the flavor of the cake, as applesauce will alter the flavor.

Flaxseeds

Flaxseeds raise the fiber content in the cake.

Eggs Required: 1
Replace with: 1 tbsp ground flaxseeds + 3 tbsp water
Procedure: Add 3 tbsp water into 1 tbsp flaxseed powder and mix well. Allow it to stay for 5 minutes till the mixture becomes gelatinous.

Works as a binder.
Changes the color and flavor.
Golden flaxseed variety can be used to avoid color change.
Best-suited for cakes that call for one or two eggs. Substituting it for 3 or more eggs, will change the texture of the cake.

Chia Seeds

Eggs Required: 1
Replace with: 1 tbsp ground chia seeds + 3 tbsp water
Procedure: Add 3 tbsp water to 1 tbsp ground chia seeds and use it in the cake recipe.

Chia seeds impart a darker color to cakes.
You can use white chia seeds to avoid discoloration of your cakes.
Ground chia seeds can go rancid, so it’s best you grind chia seeds in a coffee grinder and use the freshly-ground powder in the cake recipe.

Silken Tofu

Eggs Required: 1
Replace with: ¼ cup silken tofu
Procedure: Blend the silken tofu, until a smooth paste is formed. If the tofu gives you a hard time while blending, add one or two wet ingredients from the cake recipe. Blended tofu should not have a grainy texture, instead should be silky smooth.

Silken tofu doesn’t alter the flavor of the cake.
It can make the cake denser, thus, is not a good substitute in angel cakes.
Don’t forget to blend the tofu, or else you will have tofu chunks in your cake.

Cornstarch

Eggs Required: 1
Replace with: 1 tbsp cornstarch + 3 tbsp water
Procedure: Mix cornstarch and water to form a nice paste.

If you are replacing more than 1 egg, for every second egg, double the cornstarch. This means if you are substituting for 4 eggs, you need a total of 6 tbsp. of cornstarch.

Egg Replacer

Eggs Required: 1
Replace with: 1½ tsp egg replacer (Ener-G Egg Replacer) + 2 tbsp water
Procedure : Mix the egg replacer with water and substitute for the egg.

Egg replacer is not the same as egg substitute.
Many don’t like the metallic taste an egg replacer imparts to cakes.

Soy Yogurt

Eggs Required: 1
Replace with: ¼ cup soy yogurt + 1 tsp baking powder
Procedure: Replace the egg with the mixture of soy yogurt and baking powder.

Soy yogurt adds moisture to the cake and baking powder gives it the fluffiness.

Baking Soda and Vinegar

The combination of baking soda and vinegar can mimic the leavening function of an egg.

Eggs Required: 1
Replaced with: 1 tsp baking soda + 1 tbsp vinegar (white vinegar/apple cider vinegar)
Procedure: Mix baking soda to the white vinegar. The baking soda reacts with the vinegar to form bubbles, which in turn makes the cake fluffier.

Used to give cakes a nice lift and make it fluffier.

Buttermilk

Eggs Required: 1
Replaced with: ½ cup buttermilk + 1 tsp baking soda
Procedure: Replace the egg with buttermilk and baking soda, and add it to the wet ingredients.

Buttermilk may make the cake too soggy, so be careful while substituting. People often find the cake is too soft and less spongy.
To avoid soft cakes, cream the sugar and butter thoroughly and after adding the buttermilk, whisk well.

Egg substitutes don’t work well in recipes that call for a large number of eggs or egg whites, as in angel food cakes, chiffon cake recipes, etc. This fact has to be kept in mind, while substituting. Moreover, substituting eggs in cakes can get frustrating, when the texture and flavor is contrary to what you were expecting. However, practice is what is required. Each recipe differs from the other and substitution also varies with recipes. After a few chewy, flat, dense cakes, you are sure to master the skill of substitution. So keep trying!

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