Whether you’re allergic to eggs, vegan, or don’t have any on hand, you might think that baking a cake eggless would be a challenge.
Luckily, you can still enjoy all the deliciousness of Bundt cake without having to worry about eggs.
In today’s guide, we’ll show you how to make a Bundt cake eggless using some of the most effective substitutes for baking. So without further ado, let’s dive right in!
Understanding the role that eggs play in Bundt cakes is essential for pinpointing the ideal substitute.
In fact, despite being just one ingredient, contributes to a wide range of aspects of baking, including:
- Binding: The proteins in eggs coagulate when they’re exposed to heat. This effect helps in holding the ingredients together as well as supporting the body of the cake and enhancing its stability
- Moisture: Eggs contain a lot of moisture, which is absorbed by other ingredients to give a moist end product
- Flavor Richness: Eggs have a distinct flavor, which adds to the overall profile of your Bundt cake
- Emulsifying: Egg proteins also facilitate the incorporation of fats and water, allowing softened butter to mix well with milk.
- Leavening: Although not as prominent as baking soda and baking powder, the liquids in eggs dilute the batter, helping the cake rise in the oven.
- Color: Eggs brown when they’re exposed to heat. This effect is known as the milliard reaction, which is the main factor behind the golden-brown appearance of baked goodies.
As you can see, eggs contribute to various aspects of a Bundt cake. And while there are various egg substitutes out there, each one can have its own properties.
Here’s a quick look at some of the most suitable egg alternatives that you can use while baking a Bundt cake.
Kicking off the list with one of the most reliable substitutes for eggs in Bundt cakes. Applesauce shares a lot of properties with eggs, such as high moisture content.
This keeps the cake soft and moist after baking. Additionally, applesauce is rich in binding agents, such as starch and pectin, all the while being mildly sweet, so it doesn’t heavily alter the flavor.
Ideally, you should substitute a medium-sized egg with around 1/4 cup or 3 ounces of applesauce.
You should also factor into the sweetness of the applesauce if you’re using a sweetened variety.
Another excellent substitute for eggs in Bundt cakes is dairy products. In that case, the best options are buttermilk, condensed milk, and yogurt in a 1/4 cup per one egg replacement ratio.
Both substitutes are great because they’re they have a rich flavor and good binding properties. They also have emulsifying agents that help ingredients combine thoroughly.
However, you should know that both substitutes are acidic while eggs are neutral, which might alter the batter’s color and renders a relatively paler cake with similar texture and flavor.
You can solve that by adding an extra 1/4 teaspoon of baking soda to neutralize the pH.
Besides applesauce, you can use other fruit purees in your fridge as a substitute for eggs. The most popular options are pumpkin puree, mashed bananas, and avocados.
These ingredients help in binding ingredients and add a subtle sweetness to Bundt cakes. However, different fruits might slightly alter the flavor, so they’re only a suitable option if you’re making a fruit-flavored bundt cake.
Ground flaxseed forms a gelatinous mix when you add some water to it, which mimics the egg’s texture and binding properties.
The fibrous gel-like mixture also has a mild taste so it doesn’t overpower the cake’s flavor. To substitute one egg, add 1 tablespoon of ground flaxseed (preferably golden flaxseed meal, as it has a milder flavor compared to its brown counterpart) to 3 tablespoons of water.
After a few minutes, the mixture will thicken and you can add it to the ingredients instead of eggs.
Some eggless cake recipes might recommend using baking powder with oil and water to replace eggs.
To substitute for one egg, you’ll need to combine 1.5 tablespoons of water with 1.5 tablespoons of vegetable oil and 1 teaspoon of baking powder.
Keep in mind that baking soda doesn’t work for this substitution, as it’s quite alkaline and alters the batter’s pH considerably.
This combination is ideal for maintaining the egg’s leavening properties, but it lacks the moistening effect, so it’s only ideal if you’re using fruit jam as a filler/moistening agent in the cake.
It is a good source of moisture and protein, which helps to bind ingredients together and adds structure to baked goods. Silken tofu also has a mild flavor that does not overpower other flavors in baked goods.
Around 1/4 cup of silken tofu should be ideal to replace a single egg in your recipe.
However, tofu can make baked goods a bit dense, so you might need to add an extra 1/4 cup of milk to the mix to get the right batter consistency.
You can also use chia seeds to replicate the effect of eggs in a Bundt cake. This is all thanks to the seeds’ fiber and protein content, which act as a binder in the batter.
To use them, you’ll need to add 1 tablespoon of crushed chia seeds to 1/3 cup of water, replacing one egg.
Keep in mind that chia seeds have a nutty flavor, so they work best with chocolate Bundt cakes.
Lastly, if you don’t want to go through the hassle of making your own egg substitute, you can simply opt for commercial egg replacers.
These products contain liquids and powders that you can add immediately to your recipe to give similar results to eggs.
However, always make sure that the product you’re going for is suitable for desserts, as some options only work for savory recipes.
Eggs are used in tons of recipes, so there’s no shortage of egg substitutes. However, if you want to maintain the same properties of Bundt cake, there are some options that you might want to avoid. Here’s a quick look at some of them:
This one is the liquid from chickpeas cans. Although it’s a popular substitute for egg whites, it lacks heavily in terms of richness and moisture.
As a result, Bundt cakes with aquafaba can be a little dry and chewy, so you should go for alternatives with better moisture control.
Some people swear by carbonated water’s ability to replace eggs, especially in diet recipes. Yet, the substitute also does very little to match the egg’s richness and moisture effect, so it can work for some types of cookies, but not Bundt cake.
As you can see, there are plenty of excellent egg substitutes to use while making an eggless Bundt cake.
However, the choice will heavily depend on the form and flavor of the cake. Also, you might need to sample out various options before you make up your mind.
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.