Egg Substitutes for Cake (2024)

The ultimate guide for when you need an egg substitute for cake mix. Every egg substitute for cake that you could ever need when baking!

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Need a quick egg substitute for cake mix?

Whether you are using a boxed cake mix or your favorite homemade recipe you can use these simple egg substitutions to give your cake the rise and texture you would expect.

Why Are Eggs Used In Baking?

Eggs are an important ingredient in baking because they play many roles that help in achieving a delicious cake.

Eggs help add structure, moisture, and flavor to a cake. Eggs are also rich in fat, which helps make the cake have a rich, tender, and smooth texture.

When you don't put enough eggs, your cake might become too soft, dry, and flat and might not stand. On the other hand, when you add too many eggs, that cake will become too tough and chewy.

What To Use Instead Of Eggs In Cake Mix

Applesauce Egg Substitute for Cake Mix

Applesauce is one of my favorite substitutions for eggs in cakes. This simple substitution will stabilize your cake and give it a light fluffy texture without affecting the flavor.

Opt for unsweetened to ensure you do not make your cake too sweet or alter its flavor with added spices.

Flax Seed Egg Substitute For Box Cake

For cakes, you can use flaxseed to make an egg substitute for cakes.

To make 1 flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes before baking.

This is a great shelf-stable vegan egg substitute that you can keep on hand for nearly any baking recipe.

Greek Yogurt As Egg Substitute For Cake

Greek yogurt makes a great substitute for eggs in cakes.

This is because the fat and protein help to bind the cake while the extra acid helps to increase the fluffy moist texture in your cake. Opt for a plain full-fat greek yogurt for the best results.

To replace eggs with greek yogurt use ¼ cup greek yogurt for each egg your cake mix calls for.

Soda as Egg Substitute For Cake

You can add a hint of flavor to your cake mix by swapping out the eggs for soda.

¼ cup soda can replace each egg in your favorite cake mix. Use a cola for a moist and flavorful chocolate cake or take a traditional white cake and mix up the flavor with a fun fruity soda.

Buttermilk As Replacement For Egg In Cake Mix

Buttermilk makes a great egg substitute in cake mixes. The acid will help with the rise and moisture of your cake while full-fat buttermilk will help add to the moist fluffy texture for the perfect cake.

Use ¼ cup buttermilk as a substitution for each egg in your cake mix.

If you do not have buttermilk you can make your own substitute to use by combining 1 tablespoon of lemon juice or vinegar with 1 cup of whole milk.

Silken Tofu To Replace Egg In Cake Mix

Silken Tofuis a popular substitution for eggs in baking.

To replace an egg with tofu, use ¼ cup silken tofu for each egg in a cake. Blend tofu until creamy and stir into the cake batter.

This vegan option will go undetected in your favorite cake recipes.

Using Liquid Egg Substitute with Box Cake Mix

Liquid Egg Substitutes can usually be used with a 1:1 ratio as regular eggs with box cake mix.

Follow the directions on the back of the packaging for your liquid egg substitute.

Chia Seed Egg Substitute in Cake Mix

We don't recommend using chia seeds as a replacement for cake mix. Flax seeds work much better! Chia seeds can be very gummy and give your baked goods an odd texture.

Egg Substitute For Cake FAQ

Will I achieve the same consistency with an egg substitute?

These egg substitutes for cake mix have been proven effective in binding your ingredients and will help you achieve the same results.

Aside from this, box cakes usually have powder leavening agents will can also help you cake rise and form structure.

Will Using An Egg Substitute Effect the Taste Of My Cake?

Egg substitutes will not change the taste of your finished cake. However, they can add a different texture and flavor to your cake.

What Is the Best Egg Substitute For Cake?

The Best Egg Substitute for Cake is applesauce or greek yogurt. Both add texture, density, and fat to a cake.