There are plenty of reasons why you might not want to use eggs in your cake. You might simply be out of eggs. Or, you might be following a vegan diet and you don’t want to use eggs in your cake.
Maybe you even have an egg allergy. It’s even possible you are trying to lower your cholesterol and don’t want that fatty egg yolk in your cake.
Whatever the reason, you need to make a cake without eggs. Don’t worry, it is possible! Not only is it possible to make cake without eggs but there are several great ways to do so.
Goodbye, eggs. You are not needed!
On a related note, be sure to check out these other simple hacks for your cake mix.
Why Are Eggs Needed in Cake?
Before looking at how to make cake without eggs, it is important to understand why you need eggs in cake in the first place. The first reason is that eggs are binding.
When they are added to cake batter and baked, the eggs coagulate and hold the ingredients in the cake together. They give the cake structure, something that is essential if you don’t want your cake to crumble.
Eggs also act as leaveners in cake. As the cake bakes, the eggs trap pockets of air which then expand as they are heated. This causes the cake to puff up and rise creating a fluffy, tall cake. Definitely important in cake baking!
Eggs are also necessary to add flavor to cakes as well as color. Eggs help with the browning process, making for beautiful golden brown cakes.
As you can see, eggs add a lot to a cake and now that you know the job of eggs in cake, you can figure out how to replace them. All you need are ingredients that will mimic eggs when added to a cake.
1 – Applesauce Instead of Eggs
Applesauce is a great alternative to consider when making a cake. Applesauce adds moisture to the cake (just like eggs) and it also adds a delicious but subtle flavor.
While applesauce will create a more dense cake than one made with eggs, your cake will still taste great, look beautiful and this substitute is quite simple to use. Just use ¼ cup of unsweetened applesauce to replace one egg.
2 – Flaxseed Eggs
Flaxseed eggs are a very popular egg substitute to make recipes vegan. Not only do flaxseeds work well in baked goods as an egg substitute but they are also very nutritious. The little seeds are very high in omega 3 fatty acids as well as fiber.
One trick to using flaxseeds (in baking and in general) is that they must be ground in order for your body to absorb the nutrients. You can easily grind flaxseeds in a food processor or coffee grinder or you can buy them already ground.
To use flaxseeds as a replacement for eggs in cake, mix together 1 tablespoon of ground flaxseeds with 3 tablespoons of water then let the mix sit for about 5 minutes to thicken. This will make one “egg.” Use the flaxseed mix in place of egg in any recipe, following the directions as if you were using regular eggs.
Flaxseeds will add a nutty flavor to your baked goods and the cake may be a little more dense than usually but it will still be delicious and extra healthy!
3 – Tofu
Tofu is a fantastic replacement for eggs when making cakes as it has basically no flavor- you won’t have any difference in the taste of your cake when using it! Using tofu in place of eggs will make cakes a little more dense but they will still be very soft and baked to perfection.
To use tofu as an egg replacer in cakes, use ¼ cup of pureed silken tofu to replace one egg. You want to make sure the tofu is pureed very well so there are no chunks- the smoother the better!
Silken tofu is best as it is very soft and has a high water content, just like eggs!
4 – Baking Soda and Vinegar
This may be one of the easiest ways to replace eggs in cake and it utilizes ingredients you already may have on hand. Mixing one teaspoon of baking soda with 1 tablespoon of vinegar can replace one egg (watch out when you mix it as it will get foamy!).
Since blending these ingredients creates a chemical reaction that releases carbon dioxide, it is perfect to use in cakes that are meant to be light and fluffy.
Use baking soda and vinegar to replace eggs in a recipe and expect to get an airy cake that has a slight vinegar tang (apple cider vinegar is a little sweeter and is a good option to use).
5 – Plain Greek Yogurt
Just ¼ of plain Greek yogurt can replace an egg in a cake recipe. Yogurt is creamy and dense, adding to the taste of the cake.
Greek yogurt is the ideal substitute as it is nice and thick however any type of plain yogurt will work well as an egg replacer.
6 – Nut Butter
Using a nut butter like peanut buter, almond butter or cashew butter will definitely change the taste of your cake. It will definitely be nuttier! However, that can be a good thing!
One egg can be replaced with 3 tablespoons of nut butter and blended into the cake batter as if you were mixing in an egg. Simple and delicious!
7 – Plain Gelatin
Using gelatin as an egg replacer is a great substitute for eggs as it helps bind the cake and also has no flavor. Yet many gelatins are made from animal proteins making this option undesirable for vegans and vegetarians.
If you would like to use gelatin to replace eggs in cake, mix 1 tablespoon of gelatin with 3 tablespoons of cold water. Let the mixture sit to allow it to thicken. Stir well to break up the gelatin and then use it just like an egg!
8 – Canned Bean Liquid
Have you ever noticed how thick that liquid in a can of beans can be? It is almost egg like, right? Well, that canned bean liquid makes a great egg replacement in cakes! The liquid is actually called aquafaba and three tablespoons of it can replace one egg in a cake recipe.
This mix is especially good for recipes that only ask for egg whites. There will be a slight flavor from the beans but it will be very subtle when baked into the cake.
Choose aquafaba from chickpeas or white beans preferably as these have the least bean flavor.
9 – Commercial Egg Replacers
Commercial egg replacers are definitely a good option to use when you want a substitute for eggs in your cake. There are many different powdered egg replacers on the market and most are a blend of starches and leaveners.
What is great about these commercial egg replacers is that they will make a cake that is almost identical to one made with eggs. The cake will be light and fluffy, taste as if it were made with eggs and also be golden brown.
There are organic brands as well as completely vegan versions of egg replacer. Talk about options!
While every packaged egg replacer will be different, most require mixing about 2 or 3 tablespoons of water with 1 to 2 teaspoons of egg replacement powder to make one egg.
The mix is then added into the cake batter when eggs would typically be used. Simple enough and with great results!
10 – Mashed Banana
One medium banana can be mashed to equal one egg for baking a cake. To be exact, you need ¼ cup of mashed banana to replace each egg in a recipe.
Your cake will definitely have a slight banana taste and be a little more dense than if you use real eggs so be aware of these changes before you mash up that banana!
11 – Vegetable Oil
When you are in a real pinch, you can use ¼ cup vegetable oil to replace an egg in a cake recipe. This will keep the cake moist and tasting great but it can make your cake more dense.
This trick is only recommended if you are replacing just one egg. If you need a substitute for more than one single egg, skip this egg replacement as it can lead to greasy cakes.
Final Thoughts
As you can see, there are many, many ways to replace eggs when baking a cake. Keep in mind how the replacer will affect your recipe and choose one that you think will suit your cake the best.
Banana cake would probably benefit from the extra mashed banana in place of an egg and aquafaba is perfect for making an angel food cake with no eggs as it is light and fluffy.
Replace those eggs in a smart way and you will have fantastic egg free cake results!
Happy baking!
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.