16 Easy Cake Recipes Without Key Ingredients

I’ve discovered that anytime I really need to bake a cake, it coincides with the day that I’m out of eggs, butter, milk, or another essential ingredient.

It’s never as easy as whipping up a lovely, fluffy cake without any obstacles- there’s always something lacking!

However, even if you are lacking critical components, there are several methods to bake cake. This article will teach you how to make a cake even if you don’t have all of the necessary ingredients. Let’s get this party started!

No Need For Butter! (Cake Without Butter)

1 Several cake recipes call for butter, which seems to be a necessary ingredient while baking a cake. But what if you’re out of butter? No worries. The first thing you should try is shortening.

Although shortening may not have the same rich taste as butter, it will perform similarly in your batter. When shortening is creamed with sugar, it becomes light and fluffy, and it moistens the cake while it bakes (maybe even more so than butter).

Use the same quantity of shortening as butter in the recipe and you’ll be OK!

2 Oil may also be used in place of butter. For baking a cake, canola oil, vegetable oil, or coconut oil may all be used. Although oil does not cream together as well as butter and sugar, it will keep the cake moist and serve as a suitable fat substitute in terms of flavor (coconut oil will also lend a subtle wonderful tropical flavour!).

4 cup oil for every 1 cup butter, and reduce any liquid components in the cake (such as milk or water) by 25%. When you use oil instead of butter, your cake will be somewhat more thick. Use 3

3 Applesauce is a fantastic healthy butter substitute. Adding butter has the same impact as using oil in that it makes your cake considerably more thick, yet still tasty.

1 cup butter equals 4 cups apple sauce. Adding applesauce will not only fix your missing butter issue, but it will also reduce the fat content of your cake. Use 3

Oh no! No Eggs! (Cake Without Eggs)

So you don’t have any eggs, but do you have a banana? Do you have any flaxseeds? What about some olive oil? Let’s look at why each of them will work well.

In a cake recipe, use 4 cup for one egg. 4 Using a banana instead of eggs keeps your cake moist and adds a subtle banana taste. The cake will be thick, but this replacement is ideal for when you don’t have eggs. Use about one small mashed banana (1

5 Flaxseeds are my favorite egg alternative when creating cake since they work as a binder for the batter, keeping the cake together during baking, and they also offer some fantastic nutrients to the cake. Flaxseeds provide omega 3s and antioxidants, which will be present in your cake as an added health benefit.

Consider this flaxseed cake to be nutritious!! For each egg, combine 1 tablespoon powdered flaxseeds and 2 tablespoons water.

6 To create a fantastic egg alternative, mix together two tablespoons water, one teaspoon vegetable oil, and two teaspoons baking powder. This mixture will aid to keep the cake soft and will also function as a leavener, which eggs are occasionally required for in cake recipes.

What’s amazing about these three ingredients is that you already need them for a basic cake batter; you’re simply using a bit more of them now!

Where’s My Sugar… (Cake Without Sugar)

7 If you’re out of sugar, you may assume that’s the end of your cake-baking day. Cake, after all, must be sweet, right? There are several methods to sweeten a cake without using sugar! Let’s begin with honey.

1 cup sugar is replaced with 4 cups honey. Because of the honey, your cake will be a bit denser but with a deeper taste. Honey is a natural option for a sugar substitute in cake batter (natural as in evident and natural as in created by bees!). Use 3

4 cups of maple syrup in lieu of 1 cup of sugar will enough! 8 Maple syrup is another natural sugar substitute. This is my favorite choice since the sweet maple taste is so delicious in most cake recipes. 3

9 No-calorie sweeteners such as stevia, splenda, or equal are also excellent alternatives for sugar when baking a cake. You only need to evaluate the strength of these sweeteners before measuring and adding them to your batter.

There are several kinds of these sweeteners designed for baking that may be used in the same proportion as sugar (aka 1 cup of sugar to one cup of splenda). Nevertheless, keep in mind that stevia is usually more sweeter than sugar and should therefore be taken in moderation.

1 tablespoon of stevia equals one cup of sugar, but verify your packet! You don’t want an excessively sweet cake!

But What About Brown Sugar? (Cake Without Brown Sugar)

10 If your cake recipe expressly asks for brown sugar, there are a few alternatives. Then, look at the back of your cupboard for the molasses—it will finally come in helpful!

To get the same flavor and texture as brown sugar in your cake, use one cup white sugar and one tablespoon molasses for one cup brown sugar.

11 Use white sugar instead of molasses. Your cake will not be as rich and full of warm tastes as mine, but it will still bake flawlessly. To the rescue, white sugar!

The Milk Has Gone Bad (Cake Without Milk)

12 Maybe you don’t have any milk or it’s gone bad (please don’t use old milk to prepare cake! ), but you need a substitute.

Milk has two purposes in the baking process. Not only does it give moisture to your cake, but it also adds fat, which enhances the texture and taste of the cake.

2 teaspoons additional fat. To substitute milk, just add water and a little additional fat. If your recipe asks for butter, use more of it. Are you using oil? Just a little more. Replace one cup of milk with one cup of water and one cup of vinegar.

Baking Without Baking Powder (Cake Without Baking Powder)

13 If you don’t have baking powder while creating a cake, use baking soda instead! If so, this is a simple component to substitute. Baking soda is three times stronger than baking powder, so a little goes a long way.

1 teaspoon baking soda with 2 teaspoons vinegar or lemon juice equals 1 tablespoon baking powder. The cake issue has been resolved!

Cake Flour? Who Has That? (Cake Without Cake Flour)

14 Cake flour is one of those items that you only need to create cake (thus the name) and never keep on hand. By mixing all-purpose flour and cornstarch, you may simply produce your own cake flour. The cornstarch lightens the all-purpose flour, allowing your cake to bake and set fluffy.

4 cup cornstarch. You’ll never have to purchase cake flour again! 4 cup all-purpose flour whisked with 1 cup cake flour for every 2 cups cake flour

No Flour at all… (Cake Without Flour)

If you don’t have flour but need to create a cake, try oats or almonds instead. Both of them will be beneficial!

4 cup oat flour for every 1 cup flour called for in the recipe. Adding oat flour will also give your cake fiber and a pleasant nutty taste. 15 In a food processor, grind rolled oats until extremely fine, almost like flour! Use 3

4 cups almond flour will enough! 16 Speaking of nuts, crushing almonds till fine in a food processor is a terrific flour alternative. In the same proportion as oat flour, one cup ordinary flour is substituted with three cups oat flour.

I’m sure you’re eager to start baking after reading all of these tiny methods and suggestions on how to bake cake without vital components! When you prepare your oven, remember that although switching one or two components works well, be cautious when swapping many ingredients in your cake mix (three or more is pushing it).

If you really lack so many components, seek for a different recipe that uses materials you already have on hand, or just postpone the cake making until another day. So, if you have practically everything for your cake but are lacking one, semi-important ingredient, use one of our great replacements and you’ll be good to go! Good luck with your baking!

In the same situation, but with cookies or brownies? Check out our articles on how to make cookies or brownies when you don’t have all of the necessary ingredients.