Substitutes for Eggs in Cake Mix – No.16 Will Astonish You!

substitutes-for-egg-in-cake-mix

Eggs are just too good to be true. They help baked good rise, lend moisture, bind ingredients and add richness. Eggs are famous all over the world as they are versatile and implausibly healthy. Here, we’ve listed some tremendously easy and quick substitutes for eggs in cake mix that will surely be of help in time of need.

When it comes to baking, almost every recipe calls for it. It gives a certain taste and texture to a recipe that is difficult to obtain using any other ingredient. No wonder eggs are the key ingredients for deliciously baked goods, but many people avoid it for dietary restrictions and health reasons.

Now the question is what substitute for eggs in cake mix can be deployed if you’re allergic to eggs or you simply run out of it in the midst of your baking?

Worry not, for we’ve got you covered with that problem.

Nifty Substitutes For Eggs In Cake Mix

This article states several substitutes for eggs that are already residing in your cabinets.

Vinegar

For this substitute, you need:

  • 1 tbsp vinegar per egg

Add one tbsp vinegar with other ingredients and mix till smooth.

Vinegar is a widely known substitute for eggs as it has high dissolving abilities and can combine with other ingredients faster than any other substitute.

It is best for brownies, quick bread and cakes.

Yogurt

For this substitute, you need:

  • 1/4 cup yogurt per egg

Whisk well before adding to other ingredients. Use plain or vanilla soy yogurt. Works best for bars, cakes and muffins.

Baking Soda

For this substitute, you need:

  • 1 tbsp baking soda per egg

Mix baking soda well with other ingredients. It gives rise to the baked good and makes it fluffy.

Mashed Banana

For this substitute, you need:

  • 1/4 cup mashed banana per egg

Use moderately ripe bananas as fully ripe bananas can give off strong taste, extra sweetness and cause a rubbery texture.

Silken Tofu

For this substitute, you need:

  • 1/4 cup silken tofu per egg
  • Water

Whirl tofu in a blender. Add water and mix until smooth. Avoid using in recipes that require multiple eggs.

Unsweetened Applesauce

For this substitute, you need:

  • 1/4 cup applesauce per egg

Applesauce must not be used in a large amount as it can cause a rubbery texture.

Vegetable Oil

For this substitute, you need:

  • 1/3 cup of vegetable oil per egg

Vegetable oil can make the batter greasy.

Ground Flaxseed

For this substitute, you need:

  • 1 tbsp ground flaxseed per egg
  • 3 tbsp water

Mix flaxseed with water until it attains a thick texture and becomes gelatinous.

Condensed Milk

For this substitute, you need:

  • 4 tbsp condensed milk per egg

Condensed might cause the cake to be extra sweet.

Buttermilk

For this substitute, you need:

  • 1/4 cup buttermilk per egg

Buttermilk is best used for cakes, cupcakes and muffins.

Soy Lecithin

For this substitute, you need:

  • 1 tbsp soy lecithin per egg

Soy lecithin is available in both, powder form and liquid form

 Chia Seeds

For this substitute, you need:

  • 1 tbsp chia seeds per egg
  • 3 tbsp water

Chia seeds can cause the cake to be dense and heavy.

Aquafaba

For this substitute, you need:

  • 3 tbsp Aquafaba per egg

The liquid leftover after cooking legumes or beans is called Aquafaba.

Commercial Egg Replacer

For this substitute, you need:

  • 1/2 tbsp commercial egg replacer per egg
  • 2-3 tbsp water

A commercial egg replacer is made from leavening agents, potato starch and tapioca starch. It is a much better substitute that any other stated in this article for it contains the same properties and gives the same flavor and texture.

Nut Butter

For this substitute, you need:

  • 3 tbsp nut butter per egg

Nut butter has various varieties like cashew, almond or peanut butter. It works well in brownies, pancakes and cookies.

Arrowroot Powder

For this substitute, you need:

  • 2 tbsp arrowroot powder per egg
  • 3 tbsp water

Arrowroot is high in starch. The starch is obtained from the roots of plants. Arrowroot root powder is not the most feasible substitute for eggs as not everyone has it in their homes.

Carbonated water

For this substitute, you need:

  • 1/4 cup of carbonated water per egg

Carbonated water is a leavening agent but can add moisture to a recipe.

Gelatin

For this substitute, you need:

  • 1 tbsp gelatin per egg
  • 3 tbsp water

Gelatin can cause a stiff texture; however, the taste remains unchanged.

Protein Powder

For this substitute, you need:

  • 1 tbsp protein powder per egg
  • 3 tbsp water

Unflavored protein powder works best for cakes and cookies. However, you can use other flavors as well.

Water, Oil and Baking Powder

For this substitute, you need:

  • 2 tbsp water
  • 1 tsp oil
  • 2 tsp baking powder

This combination works well as a replacement for one egg.

Conclusion

Eggs are used in our everyday life and have as many benefits as its disadvantages. Egg works as the main ingredient in the recipe. A recipe without eggs may poorly rise or be dense or may not hold together properly. But you can save the day by replacing eggs with some common ingredients sitting somewhere in your pantry.

Whether you’re allergic to eggs or you ran out of it, don’t panic. Try deploying one of these substitutes for eggs in cake mix recipe and rock your dish.

In my personal opinion, I would recommend substituting yogurt or buttermilk if you are not allergic to dairy products or avoid them for certain health reasons.

If you’re not a fan of dairy products, then try using vinegar or baking soda as an alternative for eggs. It works almost the same as eggs. You wouldn’t feel even a slight difference.

Therefore, the next time you run out of eggs halfway through your baking process, you know what to do.

FUN FACT: A hen requires 24-26 hours to produce an egg and produces larger eggs as she grows old.

Have a nice day ahead!