Baking Hacks: 5 BEST Egg Substitutes for Cake Mix

Have you ever wanted to make a quick, easy cake but realised there was no eggs in the pantry?

Or you are allergic to eggs and want an alternative when using a boxed mix?

Eggs play an important role in most cake recipes as they add moisture and structure to the cake itself.

But lucky for us, there are plenty of egg substitutes readily available if a recipe calls for it.

Whether it be out of necessity or personal preference, here is a guide on how to substitute eggs when using cake mix and the five best egg substitutes available.

Why Do You Put Eggs in Cake Mix?

Baking with eggs helps to provide structure and lift to cake mixes.

It’s a crucial element that enables a fluffy, airy texture once it is cooked.

Furthermore, eggs also act as an emulsifier, helping to bind all the wet elements together and provide moisture, resulting in a richer taste.

Besides their structural benefits, eggs are also responsible for providing flavor in a cake mix.

In addition to containing fat and protein, which add flavor and body, eggs can also help aerate the batter when beaten into the mix, resulting in a more even cake crumb.

To use eggs in your cake mix, whisk together the egg whites and yolks until they’re combined before adding them slowly into the mixture until completely incorporated.

This ensures you get an even consistency throughout which can make for a delicious end result that exceeds your expectations.

The 5 Best Egg Substitutes for Cake Mix that Work

When it comes to finding egg substitutes for cake mixes, there are several options available that can provide similar results.

Here’s a detailed comparison of the 5 best substitutes, along with their key characteristics and proper ratios:

Substitute	Key Characteristics	Proper Ratio
Fruit/Vegetable Puree	Adds moisture and helps bind ingredients together, suitable for flavors like pumpkin, applesauce, mashed banana, or pureed fruit	1 egg = 1/4 cup of puree (adjusted based on recipe needs)
Flax/Chia Egg	Provides binding properties and adds a nutty flavor	1 egg = 1 tablespoon ground flaxseeds or chia seeds + 3 tablespoons water
Yogurt or Buttermilk	Adds moisture and richness to the cake mix	1 egg = 1/4 cup yogurt or buttermilk
Soft Tofu	Creates a moist and tender texture	1 egg = 1/4 cup pureed soft tofu
Baking Soda + Vinegar	Acts as a leavening agent, creating air pockets in the cake mix	1 egg = 1 teaspoon baking soda + 1 tablespoon vinegar

Now let’s explore each substitute in more detail:

1 – Fruit/Vegetable Puree

Fruit and vegetable purees are a great way to replace eggs and add moisture to your cake.

Puréed fruits like applesauce and mashed banana, pumpkin or avocado have become increasingly popular egg replacements due to their natural sweetness and moisture-providing qualities.

All are also packed with vitamins, minerals and antioxidants.

Keep in mind that some fruit purées produce denser cakes than eggs do.

If you’re looking for something lighter than an egg would provide, try adding carbonated water when you mix your cake mix or increase a rising agent like baking powder or baking soda.

When replacing eggs with a purée, use the same amount of purée as the number of eggs called for in the recipe, but start by using half the amount and test the results – too much liquid can make a cake mixture dense and lead to it not cooking evenly.

2 – Flax/Chia Egg

Flax/Chia Egg is one of the best substitutes for eggs when you’re making cakes.

This egg substitute is made by blending ground flaxseed or chia seed with water to form a gel-like consistency that acts as a binder in cake mix.

To use, simply mix one tablespoon of ground flax/chia seed with three tablespoons of water and blend together until the mixture turns into an egg-like texture.

The resulting “egg” should be added to the cake mix just like regular eggs.

This can be done before mixing the batter or after it is mixed together, depending on the recipe you are using and your preferences.

The flax/chia egg substitute works best for cakes that are moist and heavy (such as chocolate cakes or pound cakes).

It does not work as well for light and airy cakes like angel food cake or sponge cakes.

3 – Yogurt or Buttermilk

Yogurt and buttermilk are both excellent substitutes for eggs when baking cakes.

This is because both yogurts and buttermilks contain lactic acid, which reacts with the baking powder or soda in cake mixes to give your cake a light, fluffy texture.

Just make sure that you use plain yogurt or buttermilk, as flavored versions may alter the flavor of your cake.

When using either yogurt or buttermilk to replace eggs in a cake mix, you should use an equal amount of yogurt or buttermilk for each egg the recipe calls for.

So if a recipe calls for two eggs, you would use two tablespoons of plain yogurt or two tablespoons of buttermilk instead.

4 – Soft Tofu

Tofu may not seem like a likely egg substitute for cake mix, but surprisingly, it can work pretty well in certain cakes.

Soft tofu won’t add any additional flavor to your cake, but it will help give the batter a bind and an increase in moisture.

In order to use soft tofu as an egg substitute in a cake mix, youll need to blend or mash the tofu until it’s smooth.

You can then add the blended tofu to your cake mix in exchange for eggs.

It works best when used in combination with another egg replacement such as applesauce or plant-based milk.

Keep in mind that this substitution works better for denser cakes such as spice cakes and pumpkin breads than for light and airy ones like angel food or chiffon cake.

5 – Baking Soda + Vinegar

Baking soda and vinegar combine to create a reaction which can act as a great egg substitute in cakes.

To use, mix together one teaspoon of baking soda with one tablespoon of white vinegar or lemon juice.

This can then be added to the cake mix like you would an egg.

The result is a fluffy, light cake that bakes evenly and fully.

Be sure to use the right type of vinegar or lemon juice – white (or clear) vinegar works best, while balsamic or red wine should not be substituted; they are too strong and will make your cake taste sour.

Conclusion

To summarize, when it comes to cake mix, egg is an essential ingredient needed for a light and airy cake.

Without it, the end result is often dense and heavy.

However, this doesn’t mean you can’t enjoy a delicious cake without eggs if all you have on hand is a box of cake mix.

There are several great alternatives that will produce a tasty and moist cake — just don’t forget to adjust the measurements accordingly.

Each one will slightly alter your recipe in terms of taste and texture but should still yield a perfectly good tasting result.

Just remember to keep an eye on your baking time as certain substitutes may require more or less time than what’s suggested in traditional recipes that call for eggs.

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