The 9 Best Egg Substitutes for Cake That Work

Literally every simple cake recipe calls for eggs! They provide essential structure, texture, leaven, and even color. However, eggs are the one ingredient you never seem to have when you want to bake some cakes!

There are hundreds of different egg replacers that many claim to be foolproof, but most of the time they don’t seem to work.

Luckily, we’ve tested a few egg substitutes to see which one works best.

So what are the 9 best egg substitutes in cakes? Our most recommended substitute is mashed banana in place of whole eggs and aquafaba liquid in place of beaten egg whites. Other than these, ground flax seeds, chia seeds, vinegar, silken tofu puree, applesauce, and even yogurt work well.

In today’s article, we’ll take a look at all of these substitutes and exactly when and how to use them. We’ll also look at its pros and cons, as well as the ratios you should use for each substitution.

What are the functions of eggs in cakes?

Eggs have a multitude of functions in the kitchen, from emulsifying sauces to creating the internal structure of cakes and other baked goods.

To better understand which substitutes you should use (or choose), you have to understand what the functions of eggs are. Today we will look specifically at the functions of eggs in cakes.

By determining what function you need the eggs for, you will be able to determine which substitute will work best.

First of all, as you already know, eggs are made up of yolks and whites. Normally these two are used together in cakes, but this is not always the case. When used separately, they often have different functions.

Structure

Egg whites are used to help create the structure of the cake, or to help aerate it ; you can also do both at the same time.

When egg whites are baked (regardless of how they are used), the proteins coagulate due to the heat of the oven and create a stable structure in the cake.

The way the eggs are prepared (especially the whites) is what creates different textures in the cakes.

For example, when a whole egg is beaten and incorporated into the batter, you will have a “normal” cake texture, sometimes even dense. Even if you only incorporate whole egg whites (no yolk) you will have the same result.

However, if you incorporate beaten egg whites (without the yolks), you can gently fold them into the batter, creating a much airier and more open crumb texture in your cake.

Different types of cakes use different types of eggs to create very specific structures. Pound cakes use whole eggs to create a denser structure.

Genoese pastries are made by whisking whole eggs over low heat and cooking them, which creates a thicker batter and semi-powdered texture. For chiffon cakes, the yolks and whites are used separately.

The whites are beaten to create a meringue before being incorporated into the batter with the yolks. This creates a very airy and rich cake structure.

When the whites are incorporated into the dough as is, once baked, the proteins coagulate and form a spongy structure.

These whites can also create another type of structure when whipped to create a foam.  This foam is gently incorporated into the dough, creating an airy dough.

When this dough is baked, again, the proteins coagulate and create a much fluffier and more airy structure.

When beaten egg whites are incorporated, they also act as a type of leavening agent that helps add volume to the cake.

Stability

With structure comes stability, because without eggs in a cake mix (or similar ingredients), the rest of the ingredients couldn’t stand on their own.

Eggs, both the yolks and the whites, help to combine the ingredients, and their protein structure is what binds them together.

If you combined flour and milk and baked it, they wouldn’t hold together well; however, add an egg, and not only will you have a better texture, but it will hold up much better.

Humidity

Eggs naturally fall into the wet ingredient category when it comes to cakes. The sole purpose of adding wet ingredients is not just to help combine the dry ingredients, but to add flavor and a different kind of texture.

The more wet ingredients you have, the moister and softer your cake will be. 

But always keep in mind that baking cakes is a science: more eggs will give you more moisture, but they will also drastically change the texture of your cake until it is a gummy mess. So make sure you understand what you are substituting for.

Taste

Eggs don’t really have any flavor or add much to cakes. Although you may be confused why we included it in the feature list, it’s because it doesn’t add any flavor while still serving its other features!

Many of the egg substitutes in cakes will add some sort of flavor, so keep that in mind when choosing one , especially when making a vanilla cake!

There are very few substitutes that do not add flavor and, at the same time, can add structure and stability to the crumb of your cake.

Color

The eggs have an effect on the final color of the cake once it is baked. This is mainly due to the buds, which have a natural yellow color.

This added color helps create a beautiful, golden, even cake. There are some substitutes that will be able to add this color, but many will not.

If you have a substitute that can’t add color, you can just brush your cake with a little butter, some milk, or just bake it some more.

How to make cake mix without eggs

Although there are many egg substitutes in baking, not many of them work or are realistic. All of our substitutes today are foolproof and guaranteed.

Although they can make drastic changes to the cake, they are not necessarily bad!

Try experimenting with these different substitutes and see which one works best for your needs. Here are our 9 best substitutes for eggs in cake mixes.

1. Banana puree

Personally, we think mashed bananas are the best egg substitute for cakes. Mashed banana is possibly the easiest substitute of all to come by (for eggs specifically).

And even if you don’t already have some in your pantry, you can easily find them everywhere!

Plus, the mashed banana is super easy to incorporate without going through tons of extra steps. Just grind and mix, it’s that simple.

It is also a fantastic substitute that will add all the functions of regular eggs.

It adds structure with its stringy texture, it’s a substitute that easily binds ingredients together to create stability, it definitely adds a ton of moisture to your batter, and last but not least, it will also help add color when baking your cake.

The biggest con we have, which is not necessarily a con, is the flavor it adds to the cake.

It has a very characteristic and recognizable flavor; however, it is also one that can be easily masked. If you’re making a chocolate cake, the strong flavors of the cocoa and chocolate will overpower the banana.

You can also add some essences and extracts to the dough to enhance the flavor you want, for example, citrus or caramel.

To use this vegan egg substitute, you can substitute ¼ banana for each whole egg . This substitute works best for recipes with whole eggs that don’t need to be aerated.

2. Aquafaba

If you haven’t heard of aquafaba, get ready to have your life changed forever!

It is a fantastic vegan substitute for eggs, especially egg whites, which comes from the liquid of the chickpeas - yes, that liquid that comes out of the can and that many people tend to throw away.

Once you’ve drained the chickpeas, store the liquid separately.  This liquid can be whipped to create a kind of vegan meringue. This means you can use it as a substitute for beaten egg whites in cakes and many other baked goods.

Despite not being a popular substitute, we love it for its affordability, ease of use, and effectiveness. There are very few substitutes for beaten egg whites and aquafaba substitutes for them without a problem.

It will help risen the dough, create a smooth, airy texture, and give your cake some structure and stability.

However, it will not replace egg yolks in a great way. It won’t add any color to your cakes, it won’t add richness, and it won’t add any discernible flavor.

For every egg you have to replace (even if it’s just egg whites) you can use 3 tablespoons of aquafaba liquid . We never incorporate it as is and we always beat it.

3. Flax seeds

This is a substitute you’ll find pretty much everywhere, and for a very good reason. Ground flaxseeds create a consistency very similar to beaten eggs once mixed with a little water.

This means that it will create a nice texture in cakes and help add some nice structure. However, it has some drawbacks.

The first drawback is that it cannot be used as a leavening agent for cakes such as chiffon or oiled chocolate cakes (which use beaten egg whites to help create volume).

No matter how hard you try to beat it, it will only resemble a beaten whole egg, never beaten eggs.

The second drawback is that it has a very characteristic nutty and earthy flavor that is difficult to disguise. You can try to disguise it by using essences and extracts, but it will still be difficult.

It remains a very effective substitute for whole eggs in cakes if used and incorporated correctly.  To substitute a whole egg, simply combine 1 tablespoon of ground flax seeds with 2-3 tablespoons of water.

Allow the flaxseed mixture to sit and swell for a couple of minutes before incorporating it into the batter.

Tip : Do not use this substitute if you need to replace more than one whole egg. It will change the consistency of your cake too much and give it an unappealing texture.

4. Silken Tofu

Tofu is basically condensed soy milk. There are many different types available on the market, mostly varying in moisture levels. Regular tofu has been pressed into blocks and has a very low moisture content.

Silken tofu, however, has a high moisture content, which means it also has a very mushy consistency. You can blend this product in a food processor to create a smooth, lump-free puree and incorporate it into the batter.

It doesn’t have a very overpowering flavor, so it will mix easily with the rest of your ingredients. It will also help create a very solid structure, but cannot be used as a leavening agent.

To replace a whole egg, you can simply add ¼ cup of pureed silken tofu.

5. Apple sauce

It is a classic and old substitute for eggs, especially in cakes. Applesauce is another ingredient you probably already have in your pantry. It has a more neutral flavor than banana and almost has a similar texture.

What makes applesauce a good substitute is that you can easily add a leavening agent, such as baking powder , to the recipe, which will help aerate the dough and prevent the sauce from weighing it down.

Applesauce is easy to incorporate, will add a lot of moisture, create good structure, and won’t affect the flavor of the pie too much. Simply substitute 1/4 cup applesauce for one egg.

6. Vinegar

Vinegar is a great substitute for egg whites. However, you have to mix it with baking powder or baking soda.

These ingredients react with each other and produce a powerful leavening effect that is difficult, if not impossible, to achieve with other egg replacers.

It does not work very well as a substitute for structure or as a binding agent.  We recommend using this substitute with something like banana to help bind and rise the cake batter.

Be sure to follow the recipe to the letter, as this substitute is not very easy to come by. There are many factors that vary, and you definitely have to experiment with different recipes to see what works with this vinegar substitute.

Also, don’t use this substitute if you need to replace more than one egg. Although the vinegar won’t affect the flavor of the cake as much as you think, the more you add, the more the texture and structure will be affected.

To replace an egg, combine 1 tablespoon of vinegar with 1 teaspoon of baking powder or soda.

7. Yogurt, buttermilk or kefir

All of these ingredients make a good substitute for whole eggs in cake mixes. While they don’t act as a leavening agent on their own, it’s easy to add a bit to the recipe that will make up for that part.

Always choose products with a neutral flavor . We prefer to use double thick plain yogurt (also called Greek yogurt).

Buttermilk has a slight acidity that can chemically react with some of the other ingredients in the cake, ultimately changing the texture.

Kefir is a type of fermented milk that has a consistency similar to yogurt and buttermilk.

Be sure to take notes when substituting these ingredients in specific recipes to see how it changes; that way you’ll have something to work with and adjust if necessary in the future.

You can substitute each egg for ¼ cup of yogurt or buttermilk or kefir. If you want to create a leavened cake, be sure to add some baking soda or powder to the recipe, or increase the amount already present.

8. Chia seeds

Chia seeds are very similar to ground flaxseed. You can grind them into flour or use them whole. You can grind chia seeds at home with a mortar and pestle or spice grinder, or you can buy them already ground.

Ground chia seeds are also mixed with water, allowed to sit for a while, and then mixed and incorporated into the batter. Like flaxseeds, it has a texture very similar to that of a beaten whole egg.

This means that it is also not a good substitute for beaten egg whites, but should be used instead of whole eggs. It has a very neutral flavor, making it easier to use compared to other substitutes.

To use chia seeds, combine 1 tablespoon of whole seeds with 3 tablespoons of water for each whole egg.

Let the seeds swell before incorporating them into the dough. Do not use chia seeds if you need to replace more than two eggs.

9. Egg Replacer

Although we ourselves are not the biggest fans of artificial egg replacers, we cannot deny their effectiveness and ease of use.

Just follow the instructions on the package to find out different uses and ways to incorporate it into your dough.

One of the ones we highly recommend is this one from Bob’s Red Mill. It’s easy to use and very affordable. Having a pack or two of this product in your pantry can save the day.