What can I substitute for egg in a cake mix?

Last Sunday, I pulled out my Betty Crocker cake mix from the pantry and realized I didn’t have eggs to bake my cake. That got me thinking What can I substitute for egg in a cake mix?

I understand there are people in the same situation, and for them or you, the reasons for substituting eggs in a cake mix can be as varied as
struggle with dietary restrictions, Health concerns, Ethical concerns, or even cost and availability.

Whatever your reason for replacing eggs in your cake mix, this post will help you out. I will cover how you can effectively substitute eggs for baking a cake in this comprehensive give, step by step.

Let’s dive right in!!

Why Do you need eggs in a Cake mix?

Eggs are a commonly used ingredient in cake mixes because they serve several essential functions in baking. Here are some of the reasons why there are eggs in a cake mix:

  1. Structure: Eggs provide structure to the cake by coagulating when heated, which helps to hold the cake together and gives it a solid texture. This is also referred to as bidding.
  2. Leavening: Eggs also contribute to the leavening of the cake by trapping air during the mixing process, which expands when heated and causes the cake to rise.
  3. Moisture: The moisture content in eggs helps to keep the cake moist and tender.
  4. Flavor: Eggs add flavor to the cake, and the yolk contributes richness and color to the batter.

Overall, eggs are an important ingredient in cake baking and play a crucial role in creating a cake’s desired texture, taste, and appearance.

However, that doesn’t mean you can’t replace eggs in your recipes. Fortunately, several options are available to replace eggs in a cake mix and obtain somewhat similar results.

I will be straight here, while these substitutes can work well in many cake recipes, they may not work for all recipes or may change the texture and flavor of the cake.

Doing a test batch before making a large cake is always a good idea.

How to make a cake mix without eggs

You can make a cake mix without eggs using alternative binding agents and ingredients that provide structure and moisture.

I researched some egg substitutes for baking a cake mix. Having ground flax seeds in my pantry, I opted for them to substitute for egg in a cake mix

The ingredients:

The Betty Cocker box cake calls for 3 eggs. I added 1 tablespoon of ground flax seeds per egg to substitute the eggs. In total, I used 3 flax seeds tablespoon and 3/4 warm water. 

Mix the warm water with the flax seeds and let the mixture rest for 10 minutes. Then mix all the dry and wet ingredients your cake box lists according to their instructions. In my case, I am using Betty Crocker Lemon Citron flavor. I added 1 cup of water, 1/2 cup of oil, the box power, and the ground flax seeds mix. 

Bake as per instructions. 

My results: 

Cake mix baked with flax seeds to substitute eggs.

My cake was moist and tasty but didn’t bind well. As you can see from the picture, it lacks structure. Box cakes are fluffy and spongy when baked with eggs; this was not the case. It was delicious, nevertheless. 

The flax seeds didn’t change the flavor much, and I did appreciate the added fiver from the seeds. I served it with Ice cream, and it made a big difference. 

Would I do it again? Only if something were preventing me from eating eggs. Otherwise, I would wait to have eggs on hand to make the cake again. 😉

You can also use this egg replacement option in any cake recipe. I recommend you try first before doing a big batch. If you are planning a big event where you are going to offer your cake, prepare beforehand so you can test the results and avoid any nasty surprises.

If your cake recipe call from brandy and you don’t have it on hand, there are lots of brandy substitutes as well.

Egg substitutes for baking cake

1. Yogurt

You can replace the eggs in a box cake mix recipe with yogurt. Yogurt is a good substitute for egg in a cake mix as it provides moisture and acts as a binding agent, helping to maintain the cake’s structure and texture.

To replace one egg in a cake mix recipe, use 1/4 cup (60g) of plain yogurt (unsweetened and unflavored). 

Make sure to use a thick yogurt, such as Greek yogurt, for the best results. Keep in mind that yogurt can make your cake slightly denser, but it will also contribute to a moist and tender crumb.

How to replace eggs with yogurt

Here’s how you can adapt a standard cake mix recipe using yogurt as an egg substitute:

  1. Prepare the dry ingredients in a large mixing bowl according to the cake mix instructions.
  2. In a separate bowl, combine the wet ingredients, substituting 1/4 cup (60g) of yogurt for each egg required in the recipe.
  3. Add the wet ingredients to the dry ingredients, and mix until just combined. Be careful not to overmix, as it can result in a dense cake.
  4. Pour the batter into a greased and floured cake pan, and bake according to the cake mix instructions. You may need to adjust the baking time slightly, as the yogurt might cause the cake to take longer to bake. Keep an eye on it and test for doneness with a toothpick.
  5. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Yogurt works well in various types of cakes, including chocolate, vanilla, and fruit-flavored cakes. Remember that the final texture might differ slightly from a cake made with eggs. But it should still be delicious and moist.

To replace one egg with yogurt: use 1/4 cup (60g) of plain yogurt (unsweetened and unflavored). 2.2.

2. Applesauce

Applesauce is a popular substitute for eggs in baking recipes because it helps to bind ingredients together and adds moisture. To substitute one egg, use 1/4 cup of unsweetened applesauce.

When using an applesauce substitute for egg in a cake mix, you may need to adjust the baking time and temperature slightly. The cake may take longer to bake or require a lower temperature. Additionally, the resulting cake may be denser and have a slightly different flavor than the original recipe. That is because applesauce can add sweetness and fruitiness to the cake.

It’s also worth noting that not all cake mixes have the same ingredients. So the results of your substitution may vary depending on your specific mix.

3. Buttermilk

You can swap eggs in a cake mix recipe with buttermilk as a substitute. Although the substitution is more complex than with other ingredients like yogurt or applesauce.

Buttermilk can provide moisture to the cake and contribute to a tender crumb. But it doesn’t have the same binding properties as eggs.

To use buttermilk as an egg substitute, you can try the following method:

  1. Use 1/4 cup (60ml) of buttermilk for each egg you need to replace.
  2. Since buttermilk is acidic, you might need to adjust the leavening agents in the recipe. If the recipe calls for baking soda, you can keep the same amount or slightly increase it. If the recipe calls for baking powder, replace a portion of it with baking soda to react with the acidity of the buttermilk.
  3. To help with binding, consider adding 1 tablespoon of cornstarch, arrowroot powder, or ground flaxseed per egg replaced.

This substitution works best in recipes where the tanginess of buttermilk complements the other flavors, such as in chocolate or fruit-flavored cakes.

4. Mashed banana

Mashed bananas work as a substitute for egg in a cake mix. But it depends on the cake mix you use. You want to swap eggs with bananas on a box cake mix that pairs well with bananas

In general, mashed bananas can work well as a substitute for eggs in recipes for cakes that are meant to be dense and moist, such as banana bread or carrot cake.

However, if you are using a cake mix that is meant to be light and airy, such as a sponge cake, there are better substitutes than the mashed banana.

When using mashed bananas as a substitute for eggs, it is crucial to keep in mind that the bananas will add flavor and sweetness to the cake, so you may need to adjust the amount of sugar in the recipe accordingly.

Also, Bananas are less effective than eggs in binding the other ingredients, so you may need additional binding agents, such as baking powder or applesauce.

5. Ground flaxseeds and warm water

You can use ground flaxseed as an egg replacer in cake mixes and other baked goods. You saw my test cake.

a cake baked substituting eggs with ground flaxseeds

To substitute eggs with ground flaxseed, mix one tablespoon of ground flaxseed with three tablespoons of water to create a flaxseed “egg.” Let the mixture sit for a few minutes until it thickens and becomes gelatinous. Then add it to the cake mix as you would with eggs.

Flaxseed “eggs” work well in cake mixes that are dense and moist, such as banana bread, carrot cake, or chocolate cake. However, remember that the cake’s texture may be slightly different than if you use eggs.

Additionally, flaxseed may impart a nutty flavor to the cake, so you may need to adjust the other flavors in the recipe accordingly.

Overall, substituting eggs with ground flaxseed can be a healthy and effective way to make a cake suitable for those allergic to eggs or following a vegan diet.

To Replace a whole egg with flaxseeds: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water.

6. Chia seeds

Similarly to flaxseeds, you substitute eggs for chia seeds when baking a cake mix.

To substitute eggs with chia seeds, mix one tablespoon of chia seeds with three tablespoons of water to create a chia seed “egg.” Let the mixture sit for a few minutes until it thickens and becomes gelatinous, and then add it to the cake mix as you would with eggs.

As an added benefit, Chia seeds are high in fiber and protein, which can add a nutritional boost to the cake.

The cake’s final results will differ from what you get using eggs. But if you are looking for a replacement because you are intolerant to eggs, you won’t notice the difference.

To replace an egg with Chia Seeds: mix 1 tablespoon of chia seeds with 3 tablespoons of water to create a vegan egg.

7. Aquafaba

Aquafaba is the liquid left over after cooking chickpeas or other legumes, and it has a consistency and protein content similar to egg whites. That is why it makes an excellent substitute for eggs on cakes and baking.

To use aquafaba as an egg replacer, you can use 3 tablespoons of aquafaba to replace one egg.

When using aquafaba as a substitute for eggs in a cake mix, it is important to ensure that you whipped the aquafaba to the correct consistency to provide the necessary leavening and structure to the cake.

Whip the aquafaba in a clean, dry bowl using an electric mixer or stand mixer until it forms stiff peaks, and then fold it gently into the cake batter.

Aquafaba works well in cake mixes that are light and airy, such as sponge cake or angel food cake. However, remember that the cake’s texture and flavor may be slightly different than if using eggs.

To replace an egg with aquafava: use 3 tablespoons of aquafaba to replace one egg.

8. Silken Tofu

Another way to replace eggs in boxed cake is using Silken tofu. Silken tofu is a type of tofu made by a similar process as regular tofu but processed differently to create a smoother, creamier texture.

To use silken tofu as a substitute for eggs, simply blend 1/4 cup of silken tofu in a blender or food processor until it becomes smooth and creamy, and then add it to the cake mix as you would with eggs.

Silken tofu works well in cake mixes meant to be dense and moist. It provides a similar texture and moisture to eggs but without the added cholesterol or fat.

Substituting eggs with silken tofu can effectively make a cake suitable for those allergic to eggs or who follow a vegan diet.

To swap an egg with silken tofu: Use 1/4 cup of silken tofu per egg.

9. Substitute for eggs in cake mix Mayo.

Mayonnaise can be used as a substitute for eggs in a cake mix. Mayonnaise contains eggs as one of its ingredients, so it can provide a similar structure and moisture to a cake as eggs do.

To use mayonnaise as a substitute for eggs, simply replace each egg in the recipe with 1/4 cup of mayonnaise. The mayonnaise should be added along with the other liquid ingredients in the recipe.

Mayonnaise works well as an egg replacer in cake mixes that are meant to be moist and dense, such as chocolate cake or spice cake. However, keep in mind that the flavor of the mayonnaise may be detectable in the finished cake, so you may need to adjust the other flavors in the recipe accordingly.

Wrapping all up

There you have it; as you can see, there are several options to substitute eggs for a cake mix.

Follow the instructions, and you’ll be ok. Please let me know in the comments what option you used and your results.

Can I use milk instead of eggs in a cake?

No, you can’t use milk as a substitute for eggs in a cake. Milk can add moisture and flavor to the cake, but it does not have the same binding or leavening properties as eggs.

But don’t panic. There a plenty of options here to safely and effectively replace eggs in baking a cake.

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