9 Simple Egg Substitutes You Can Use in Cake Mixes
Boxed cake mixes are incredibly convenient. They are quick to put together, fast to bake, and give you a fresh, delicious cake that would make anyone’s mouth water. And with a few minor tweaks, you can make them truly unique and delicious!
However, most cake mixes require the addition of eggs in order to make the batter. But what if you do not have eggs on hand? Or perhaps you are following a vegan diet and would like to avoid eggs. Or, maybe you’re just looking for healthy ingredient substitutes.
Don’t worry! You can still make amazing cakes using a box mix even without the eggs. Here are a few perfect ways to replace eggs in a cake mix.
Why We Use Eggs in Cake Mixes
To choose the right substitute for eggs, you have to first understand why we use it (make sure to learn about the purpose of other ingredients in the cake as well).
What exactly do the eggs do when mixed into the batter?
Eggs actually play a lot of important roles in cake, the first being that they add structure. When the eggs bake inside the cake batter, the proteins in the cake coagulate, helping to create the cake’s structure.
If you don’t add enough eggs, the cake may be too soft and flat (use these tips to make your cake rise higher). On the contrary, too many eggs will make the cake tough and chewy—I did that more times than I can count!
Aside from the structure, eggs also add to the overall flavor of the cake. The yolk has a good amount of fat which makes the batter taste rich and smooth.
Additionally, eggs add moisture since they are made primarily of water. This keeps the cake tender, preventing it from becoming too dry.Finally, eggs are responsible for adding nutrients to your cake mix. They are full of protein and healthy fats along with iron, vitamins, and minerals.
How to Substitute Eggs in a Cake Mix
1 – Vinegar and Baking Soda
One of the easiest replacements for eggs in a cake mix is a combination of vinegar and baking soda.
Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar together in a separate bowl to replace one egg.
This substitute will give your cake batter the volume that eggs usually provide as the chemical reaction of the ingredients will cause the mix to rise.
It’s my favorite egg substitute because the ingredients are always in my kitchen. However, it’s worth noting that vinegar and baking soda won’t add to the flavor of your cake like eggs do.
2 – Applesauce
To replace one egg in a cake mix, you can simply use ¼ cup unsweetened applesauce.
Applesauce will add a nice, smooth flavor to your cake as well as provide moisture to the batter, keeping your cake from drying out as it bakes.
The sauce may make your cake batter a little more dense, but this can be a good thing!
Here’s a tip from personal experience: when using applesauce as an egg replacement in cake mix, never use more than 1 cup of applesauce, or your cake may have a rubbery texture.
That’s unless you need to substitute for more than 4 eggs.
3 – Plain Yogurt
You can use plain yogurt instead of eggs because it’s packed with healthy protein and has a nice smooth texture.
Yogurt will not act as a leavener, however, and may cause your cake to be a little denser. That’s why it’s not my first choice.
Make sure to use plain yogurt (or even plain soy yogurt, if you are on a vegan diet), so as not to add more sugar to the cake. A ¼ of a cup of yogurt can be used to replace one egg in your box cake mix recipe.
4 – Tofu
Silken tofu has been a favorite egg replacer for years, especially for vegans. It has the protein needed to help stabilize the cake as it bakes. Plus, it has a very subtle taste.
The trick to using tofu as an egg replacement is to blend it first in a blender in order to break it up, making it nice and creamy.
However, it’s worth noting that tofu should only be used to replace a maximum of two eggs per recipe.Using more than that will cause your cake to be too dense. ¼ cup pureed, smooth tofu is a perfect substitution for 1 egg.
One more little tip when using tofu is to keep an eye on your cake as it bakes—it will not be as golden brown as a cake made with eggs.
So, you should definitely use a knife or toothpick to test when the cake is done.
5 – Ripe Banana
Just like applesauce, bananas can be used to replace eggs in a cake mix.
Bananas will not only help the cake brown, but they’ll also add a nice flavor to your mix in addition to a little bonus nutrition (bananas are full of potassium and vitamin C and can aid in digestion).
A ¼ cup mashed banana (about half a small banana) will replace one egg in your boxed cake mix recipe.
6 – Protein Powder
The protein in eggs is what helps them make the structure of a cake. In order to get protein without using eggs, you can simply use your favorite protein powder.
Mix one tablespoon of protein powder with 3 tablespoons of water to substitute one egg. Add this mix to your cake batter, and you will get a delicious, fluffy, and golden brown cake!
While unflavored protein powder (like this Isopure Protein on Amazon) is the best option, you can definitely use vanilla, chocolate, or any of your favorite powders.
I personally don’t recommend that because it adds flavor to the cake, but you can always try it.
7 – Flaxseeds
Flaxseeds are an excellent egg substitute because they thicken the batter as eggs do. However, they’re not my top choice because they add a strong nutty flavor to the mix.
Combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let the mixture sit and thicken. Then, mix it into your cake batter as a replacement for one egg.On the plus side, flaxseeds are super nutritious, full of fiber and protein that will definitely put your cake into the ‘healthy’ category!
8 – Buttermilk
Similarly to yogurt, buttermilk is highly acidic, which helps your cake mix rise and get the moist, fluffy structure you’re seeking. It also leaves a slightly tangy flavor that you may love to have in your cake.
You can use it as an egg substitute for cake mixes, brownies, or even pancakes. For each egg in your recipe, add ¼ a cup of buttermilk.
A tip for using buttermilk as an egg substitute: It’s better to use buttermilk in tangy-flavored cakes like lemon cake because it leaves a strong flavor behind.
9 – Aquafaba
If you’re a vegan, you’re probably familiar with aquafaba, or chickpea water. This ingredient is often used to substitute for eggs and egg whites because it’s an excellent binding agent.
The chickpea water is packed with starch, so it gives your cake a fluffy texture and helps it rise.
To use it instead of eggs, add 3 tablespoons for every egg in the recipe. If your recipe uses egg whites only, add 2 tablespoons for each egg white.
Final Thoughts
As you can see, you definitely do not need eggs when you want to make a boxed cake mix. There are many other substitutions you can use!
Use buttermilk for lemon cakes, plain yogurt for sugary cakes, and tofu for vegan cakes. My personal favorite is vinegar and baking soda because they work for all cakes.And if you’re feeling adventurous, try out these 16 ways of baking a cake without other common ingredients!
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.
that’s great to know that there are quite a few replacements of the eggs in cake mix. Sometimes I don’t want to eat eggs and it;s amazing I can use any of these ingredients and still have a good texture of the cake. Thanks a lot!
Hi, Cory!!
Glad I could help!! I completely understand not wanting to eat eggs sometimes.
How can I take a cake mix and make brownies without eggs my food is dangerously low
@Angie, same here and the only thing I can do is look thing up that I got in the cabinet 😂
@Glo,
I totally understand I’m in the same boat.
Hi Sarah
Which do you think would be the best egg substitute in a Betty Crocker gingerbread cake?
Thanks for your great ideas!
Hi, Luki!
I would probably try the applesauce myself. Good luck!
Which would work best as an egg substitute for lemon box cake mix?
Hi, Leyah!!
I would probably try the applesauce or the plain yogurt. It might be a little trial and error to get the flavor you like best!
When using an egg substitute like applesauce, should you reduce the amount of liquid in your recipe?
The baking soda and vinegar was a CRASH AND BURN, dude! HORRIBLE! Tried it in a lemon cake. AWFUL.
Can I use pudding
@Beth, Great to know, Thx!! I was Just about to try that,I’m so glad I read your comment 1st!👊
@Beth,
ME TOO! I think it’s supposed to be baking powder,vinegar and WATER. My go to for egg replacer in baking. 1Tablespoon- each of vinegar and water. Add 1 teaspoon baking powder to mixture. This is equal to one egg. The baking soda is horribly salty and ruined my lemon cake also…….
I tried the yogurt substitute but cake was a bit flat. But tasted great. Can i add baking powder/soda to help with this and which one? (recipe called for three eggs so I used about 3/4 cup of yogurt)
Thanks!
Which substitute should I use for a boxed chocolate cake or a boxed vanilla cake
I tried the baking soda and vinegar mixture and it made my vanilla cake inedible. It was bitter and I vaguely thought I was going to poison myself if I swallowed it. 🙁
@Tresilyn, I used baking soda and vinegar in my chocolate cake and the result was amazing. So I tried it several times even in carrot cakes and it always turns up quite well.
Would you use applesauce for the flavour and vinegar/baking soda mix for structure? Or would that be overkill??
I hate the dense texture of eggless cake…
It depends how much eggs you need to replace them. Over ripe bananas work too.
hello! I absolutely love this post. I am in the grocery store trying to figure out how to substitute three eggs for a boxed carrot cake mix. What is your best recommendation?
I read the equivalents for 1 egg when baking eggless cakes; but I have a recipe for a cake that calls for 5 eggs. Do I use each of those egg substitutes 5 times? To me sounds like that is too much.
I tried one product and the cake turned out with a raised hard baked shell, the center was flat with no texture.
Is yogurt ok with sugar free
Yogurt works well with sugar-free cake mixes.
Have you actually baked any of these recipes yourself or just going by what you’ve found online. I as a baker, none of these are good ideas, if using more than one egg. Most cake mixes or cake recipes call for 3 plus eggs. Using any of these replacements are changing up the way the cake bakes, tastes and turns out. For instance – using the vinegar and baking powder. This will brown, I mean really brown the cake/cupcakes so fast, almost to the point over looking over baked. The applesauce, this makes the cake so dense and heavy that the cake is on the verge of breaking if being moved.
Plus, both of the above, extra flavoring is needed because the taste does change. Bananas – they don’t bind the ingredients well and stand the chance of the cake breaking apart. Protein powder is not a binder – it does not keep the cake together the cake crumbles instantly.
I know this is meant for people that can’t eat eggs or may be out of eggs but please do include the side effects of what each of these substitutes do. Especially the deep browning that vinegar and baking soda do. That can be frustrating for someone if they are trying to surprise someone with a pretty cake and they pull it out of the oven an over baked to burnt color.
@Tamela, thanks for this info. What might be the result of Flax “eggs”?
@Tamela, I always use baking soda and vinegar, and every time, the cake comes out awesome.
The key is that you don’t mix this two together. Instead, mix baking soda with dry ingredients and vinegar with liquid ingredients. It works this way very well.
@Tamela, please give some good recommendations along with the reasons for failures!! I need something that will actually make a box came rise!
@Shaily, Thanks for that info!🙏 I’m going to give that a try now…hope it works!;)
@Tamela, I normally read reviews before trying new recipes, but since this was just replacing eggs, I didn’t. Wish I read yours. I have a cake in the oven, replaced one egg with flax goo, one with applesauce, and one with vinegar and baking soda (which I mixed then added). Fingers crossed it turned out, but I would have made different choices if I read your comments first!
When it comes to flaxseeds you can make flaxseed gel. You can soak whole seeds over night and then boil them. Strain the mixture and you have a smooth egg substitute. It is difficult to make just one egg this way, but the leftover mixture can be frozen, or used as hair gel.
I already had the unflavored protein powder on hand, and it worked great! I would use it as a substitute again.
Do not use the baking soda and vinegar substitute, it ruined my cake. The cake overflowed into my oven, made my house reek of burnt baking soda, and the cake tasted very bad like baking soda.
I used the baking soda & vinegar tactic and it worked well the cake rose great and tasted delicious
That baking soda vinegar trick made my cupcakes explode all over the place. It was a disgusting mess. Luckily I had an extra box of cake mix to redo them
DO NOT TRY THE FIRST ONE!
absolute flop! my cake tasted disgusting, I had to throw the whole thing away! You’re better off just going to the shops and buying eggs or a legitimate egg substitute!
I have never heard of using protein powder anywhere else. What a unique idea. I’ve been thinking about making myself a cake, and was wondering what substitute would work the best. I live at high altitude, so the flax egg sub just gives me a goopy centered cake. Anything heavily dense like that or bananas just doesn’t work for me. I’m going to try the protein powder method and see how that works. I have several powdered substitutes that work fine in cookies, but cakes require something more substantial. High altitude also often causes the centers not to cook properly, and then you end up cooking the hell out of the outsides to make up for it.
I used the baking soda/vinegar (x3 to sub 3 eggs) and it was inedible, the baking soda taste was overwhelming, the vinegar disappeared. I can imagine using it in a stronger flavor than just vanilla.
Thank you so much for these tips. This is my first time being in this situation so I was a bit panicky. And I have no way of getting to the store on time today to bake this cake🤦♀️ out of eggs BUT thanks to you, I know I can use the bananas that I luckily DO have🙃
I couldn’t find Any of the substitutes in my kitchen but I did have some frozen mangos and figured apple sauce is just blended fruit so I blended the mangos and used that as the substitute (1/4 cup per egg) and it came out pretty well! And the cake was even yummier than expected! Would recommend.
I have often used a 12-oz. can of soda mixed with a cake mix to make a cake with excellent results. If I figure correctly, we should be able to stir 2 T. plus 1/2 t. of soda into one of these mixes to create all kinds of successful flavors chocolate cake mix + cherry cola = Black Forest cake; white cake mix + orange soda = orange; etc). The carbonation in the soda helps the cake to rise a little more, too!
Terri Street
Really new to vegan cake making , so use 1tablespoon of white vinegar , or is it white vinegar and water ?
And 1teaspoon of baking soda , level or heaped , this is for one egg ?
I tried the vinegar and baked soda for a cake and never worked out the way I wanted it to 😑