Eggs are a main ingredient in many cake mixes and homemade cake recipes. When eggs are an essential ingredient in baking, there are egg substitutes that can be used instead of eggs.
When you make a boxed cake mix, you don’t need to use eggs; you only need to add water and oil or butter.
When you make a homemade cake recipe using a boxed mix, however, you’ll need to find an egg substitute for the egg or eggs called for in the recipe. The box may not say what to use as an egg substitute, so check out these choices to use instead of eggs in cake mixes.
How Eggs Contribute to Cake Mix
Before considering how to replace the eggs in a cake mix, it is essential to understand the function of eggs (make sure to learn about the purpose of other ingredients in cake as well). What do the eggs do when they are added to the batter?
Eggs play a number of crucial roles in cake, the first of which is providing structure. When the eggs bake within the cake batter, the cake’s proteins congeal, contributing to the cake’s overall structure.
If there are insufficient eggs, the cake may be overly mushy and flat (use these tips to make your cake rise higher). Too many eggs will make the cake dense and chewy.
Eggs also contribute to the cake’s overall flavour. The egg yolk has a substantial amount of fat, which imparts a rich, velvety flavour to the batter.
Eggs also contribute moisture because they are composed largely of water. This prevents the cake from becoming too dry as it bakes, preserving its moistness.
Additionally, eggs contribute nutrients to your cake batter. In addition to protein and good fats, they include iron, vitamins, and minerals. This is essential if you want to consider your cake mix to be healthy!
Now that you understand the function of eggs in cake mix, you will be able to replace them in a sensible and advantageous manner, resulting in a flawless egg-free boxed cake mix.
How to Replace Eggs in Cake Mix
Bananas are a great egg substitute in many recipes, including cake mixes. In fact, the creaming method for homemade cakes works best when the eggs are replaced with mashed bananas. Bananas are soft and creamy, so they help to lighten the batter and provide a soft texture to the cake. When substituting one egg, mash 1/2 to 1 small banana and add it to the wet ingredients.
You can also add 1/2 cup mashed banana to the dry ingredients. Mix well until moistened, then follow the mixing instructions on the box for creaming. You’ll need two eggs in most cake recipes, so two bananas will also be needed. However, bananas can be a bit sweet if used in large amounts, so use this substitution carefully.
As with other substitutes (such as applesauce), overmixing can cause banana-based cakes to become dense and overly moist. If you do not like or do not have bananas on hand, try using applesauce or pureed prunes as an egg substitute in a recipe such as this chocolate cake mix recipe from Joy of Baking.
Since apple sauce is basically pureed apples, it’s an excellent egg substitute in baking when you’re making a cake or other dessert. Applesauce is also inexpensive, so it’s a budget-friendly option as well. You can use 1/4 cup of unsweetened applesauce in place of one large egg in a boxed cake mix. For example, if the cake mix recipe calls for three large eggs, substitute 3/4 cup of applesauce. You can use the same 1/4-cup substitution for 1 or 2 egg whites or 1 large egg yolk.
If you are using homemade cake batter that already contains oil and eggs, you can increase the amount of applesauce, but don’t increase the liquid more than 50 percent. In other words, if the recipe calls for two eggs and 1/2 cup of applesauce, add another 1/4 cup of applesauce to the batter.
It’s important not to overbake cakes made with applesauce since they will be denser than cakes made with eggs.
Commercial Egg Replacer
There is a commercial egg replacer made from potato and tapioca starch that can be used in place of eggs in recipes. You can also make your own egg substitute by whisking together 2 tablespoons of ground flax seed mixed with 3 tablespoons of water for every 1 large egg called for in the recipe. Let the mixture sit for a few minutes to thicken. You can also use 1/4 cup of unsweetened applesauce or mashed banana for every egg called for in the recipe.
To replace one large egg, you’ll need 1 1/2 teaspoons of the egg replacer powder mixed with 3 tablespoons of water. Mix well and add to your cake mix batter. There is no need to replace every egg in your boxed cake mix; just replace one large egg or two small eggs, depending on how dense you want your cake to be.
You don’t have to throw out your boxed cake mixes if you don’t eat eggs; it’s just a matter of finding an alternative to eggs in your specific mix. You can leave the eggs out entirely and just go with a plain cake, or you can find an appropriate substitute for the eggs in the mix if you still want to enjoy a moist, delicious cake.
Pureed Fruits or Vegetables
In many cake recipes, eggs primarily act as a binding agent, so that’s why using pureed fruits or vegetables can work as an egg substitute in cake recipes. Fruit purees such as pumpkin or sweet potato make good substitutes for eggs in cakes like carrot cakes, and vegetable purees can work well in cakes made with veggies like zucchini.
To make a vegetable or fruit puree to replace the eggs, simply add the amount of purée called for (for example, 1 cup) to the liquid ingredients in your recipe. Blend until smooth, and then add the dry ingredients and continue with the recipe as directed.
For example, if you want to make a vegan carrot cake using this method, simply add 1 cup of puréed sweet potato along with the other wet ingredients. Then add the dry ingredients and bake as directed.
Make sure that the fruits or vegetables you use are not overly acidic or have a strong flavor. The acidity of fruits will react with the baking soda in the cake recipe and cause the batter to rise unevenly, while strong-flavored fruits like banana will impart their flavor throughout the cake.
When eggs are not a main ingredient in a cake mix, you can use natural nut butters in place of eggs. Peanut butter, almond butter, or sunflower seed butter can be used to replace the eggs in a cake recipe. These are especially good options if you are watching your cholesterol or are vegan.
You can make many egg-free cake recipes using sunflower seed butter; this type of nut butter is especially good for binding ingredients together in vegan recipes. Sunflower seed butter is made from sunflower seeds and oil; it has a similar consistency to peanut butter, but it is usually made without salt. The flavor of sunflower seed butter is mild, so it will not overpower the other ingredients in a recipe. You may need to use more than one tablespoon of nut butter per egg called for in a recipe.
To use nut butters as egg substitutes, cream the nut butter with sugar. If the recipe calls for beaten eggs, mix the sugar and nut butter until they are thick and lightened in color. Mix this mixture into the rest of the ingredients until they are well combined.
You can also use an equal amount of mashed bananas or applesauce to replace one whole egg used in a boxed mix or homemade recipe. However, these will add moisture to your cake batter, so reduce the amount of liquid called for in the recipe by two tablespoons if you replace an egg with mashed banana or applesauce.
In the instructions for making a boxed cake mix, the mix manufacturer does not specify an exact amount of oil or liquid to use; instead, the instructions say to add ingredients in a certain order and pour the batter into a pan. The type and amount of oil to use will be specified on the box.
For example, Betty Crocker Super Moist Chocolate Fudge Cake calls for 1/2 cup vegetable oil. The instructions say to combine all of the ingredients in order and pour the batter into a greased 9-inch round pan. But if you are using this recipe as a substitute for a homemade chocolate cake recipe that calls for eggs, you can simply add the eggs.
The box will not specify an exact amount of oil to use; it is up to you to add enough oil so that your batter is moist and pours easily into a pan. To determine this, make your first cake with the amount of oil specified on the box. If you need more or less oil, adjust it in your next batch so that your cake is moist.
Flaxseed and Water
There are several egg substitutes that can be used in a homemade cake recipe when eggs are not a main ingredient. Eggs are used as binders in some recipes, and flaxseed and water make a great substitute for this purpose.
To make flaxseed and water, mix 1 tablespoon of ground flaxseed with 3 tablespoons water in a small bowl and let the mixture sit for a few minutes to thicken. Use this mixture as you would an egg when the recipe calls for one or two eggs. It should be added to the wet ingredients.
This works best in recipes where the flaxseed is not heated much, such as quick breads and muffins. If you are using this mixture in a cake or other baked good that is baked at temperatures over 350 F, use an egg substitute such as applesauce or yogurt instead. That way, the flaxseed will act as an egg binder, holding the cake together.
Flaxseed and water is also a good egg substitute for waffles, pancakes, or French toast. Mix together and add to the dry ingredients just before cooking to avoid over-thickening of your batter.
Vinegar and Baking Soda
A combination of vinegar and baking soda is one of the simplest egg substitutes for cake mixes. To replace one egg, combine 1 teaspoon of baking soda and 1 tablespoon of vinegar in a separate basin.
As a result of the chemical reaction between the ingredients, this replacement will provide your cake batter the same volume as eggs normally supply.
Vinegar and baking soda may not impart much flavour to your cake, but they are a suitable substitute and two items you may already have on hand.
Yogurt can be substituted for eggs in cake mixes due to its high protein content and silky texture. However, yoghurt will not work as a leavener and will make your cake slightly more dense.
To avoid adding more sugar to the cake, be sure to use plain yoghurt (or even soy yoghurt, if you follow a vegan diet). A 1/4 cup of yoghurt can be substituted for one egg in box cake mix recipes.
Silken tofu has been a popular egg substitute for decades. It contains the necessary protein to help support the cake as it bakes and has a very faint flavour.
The trick to using tofu as an egg substitute is to first puree it in a blender to break it up and make it creamy.
Tofu should not be used to replace more than two eggs per recipe, as doing so would result in a cake that is overly dense. 1/4 cup of pureed, smooth tofu is a suitable replacement for 1 egg.
A last advice when using tofu is to keep a close check on your cake as it bakes; it will not become as golden brown as a cake made with eggs, so use a knife or toothpick to determine when it is done.
The protein in eggs is what contributes to a cake’s structure. To obtain protein without the usage of eggs, you can just use your preferred protein powder.
To replace one egg, use one tablespoon of protein powder with three tablespoons of water. This mix, when added to your cake batter, will produce a lovely, fluffy, golden brown cake!
While unflavored protein powder (such as this Isopure Protein on Amazon) is ideal, you can certainly use vanilla, chocolate, or any of your preferred powders; however, keep in mind that this will add taste to your cake!
Evidently, eggs are not required to prepare a cake mix from a box. There are numerous other excellent alternatives and substitutes available! Choose one of these ideal egg substitutes and give it a try; you’ll never need eggs again!
When a recipe calls for one whole egg, you can substitute 1 tablespoon of mayonnaise plus 1 tablespoon of water. Don’t worry about the color or texture; the mayo and water will blend right in.
Another option is to use 2 tablespoons of ground flaxseed meal mixed with 3 tablespoons of water. Mix well and let the mixture sit until it gels.
You could also substitute 2 tablespoons of applesauce for the one whole egg called for in the recipe. Depending on the other ingredients in the cake, this substitution may or may not work well.
You can also use 2 tablespoons of mashed banana for each whole egg called for in the recipe. Mashed overripe bananas work best in baking and add moistness to cakes and cupcakes.
If a recipe calls for two whole eggs, substitute 2/3 cup of buttermilk along with 1/3 cup vegetable oil, melted butter, or margarine mixed with 2 egg whites beaten until stiff peaks form.