There are a variety of factors to consider before deciding whether or not to use eggs in your baked good recipe. It’s possible that you just ran out of eggs. Another possibility is that you are adhering to a vegan diet and do not want to include eggs into your baked goods.
Maybe you even have an egg allergy. There’s also the possibility that you’re attempting to reduce the amount of cholesterol in your body and don’t want the fatty egg yolk in your baked good.
Regardless of the cause, you need to bake a cake without using any eggs. Don’t be concerned, doing so is very feasible! It is not only feasible to bake a cake without using eggs, but there are also a number of excellent techniques to do this.
Goodbye, eggs. You are not required in any way!
In a same vein, make sure you check out these additional simple modifications you may make to your cake mix.
Why Are Eggs Needed in Cake?
In order to properly grasp how to create cake without eggs, it is necessary to first examine the reasons for the need of using eggs in cake in the first place. The first factor is that eggs have a cohesive effect.
Eggs coagulate and bind the other components of the cake together during the baking process, after which they are added to the cake mix. They provide the cake with structure, which is something that is required if you do not want your cake to fall apart when it is cut.
In addition, eggs have a leavening effect on the cake. While the cake is in the oven, the eggs will collect little pockets of air, which will later expand as the eggs are cooked. This results in the cake being more lofty and elevated than it was before it was baked. Unquestionably significant when it comes to preparing cakes.
Eggs are essential for not only the color but also the taste of baked goods like cakes. Eggs contribute to the browning process, helping to produce cakes that have a lovely golden brown color.
You can see that eggs make a significant contribution to a cake, and now that you understand the function that eggs play in a cake, you can figure out how to make a cake without eggs. All that is required are components that, when added to a cake, will behave in a manner analogous to eggs.
1 – Applesauce Instead of Eggs
When baking a cake, applesauce is a wonderful substitute that may be considered using. The addition of applesauce to the cake not only gives it more moisture but also a taste that is both tasty and understated.
Even while a cake prepared with applesauce will have a denser texture than one produced with eggs, the finished product will still have a wonderful flavor, stunning appearance, and be very easy to make with this alternative. To substitute one egg, just add a quarter cup of unsweetened applesauce in its stead.
2 – Flaxseed Eggs
Egg substitutes made from flaxseed are becoming more common, particularly in vegan cooking. Not only are flaxseeds an excellent egg replacement in baked goods, but they also provide a lot of health benefits to the dish. The tiny seeds have a very high content of fiber and omega-3 fatty acids in their structure.
One important thing to remember when using flaxseeds, both in cooking and in general, is that they need to be broken up before the nutrients can be absorbed by the body. Flaxseeds may be processed into a powder using a blender, food processor, or coffee grinder; or, you can purchase them already ground.
In order to make a cake using ground flaxseeds instead of eggs, combine one tablespoon of ground flaxseeds with three tablespoons of water, and then let the mixture rest for approximately five minutes so that the flaxseeds can thicken. One “egg” will result from doing this. In any recipe that calls for eggs, use the flaxseed mix instead. Be sure to follow the recipe’s instructions as if you were using real eggs.
Your baked products will have a nutty taste as a result of the addition of flaxseeds. The cake may be a bit more thick than normal as a result of the addition of flaxseeds, but it will still be tasty and extra nutritious.
3 – Tofu
Because it has almost no taste, you won’t notice any change in the flavor of your cake when you use tofu as a substitute for eggs in the recipe. This makes tofu an excellent ingredient to use while baking. Although cakes cooked using tofu rather than eggs will have a little increased density, the texture of the finished product will be fairly similar to that of cakes baked with eggs.
When baking using tofu as an egg substitute, use a quarter cup of pureed silken tofu to replace one egg in the recipe. You need to make sure that the tofu is extremely thoroughly blended so that there are no pieces; the smoother the consistency, the better.
The greatest kind of tofu is silken tofu since it is incredibly smooth and contains a high percentage of water, exactly like eggs.
4 – Baking Soda and Vinegar
This may be one of the simplest methods to substitute eggs in a cake, and it employs components that you already may have on hand in your kitchen. One egg may be replaced by the combination of one teaspoon of baking soda and one tablespoon of vinegar; however, you must be careful while mixing the two ingredients together since the mixture will get frothy.
Because combining these components causes a chemical reaction that results in the release of carbon dioxide, it is an excellent choice for use in baked goods like cakes that are supposed to be airy and fluffy.
If you want to make a cake that is light and airy but has a hint of vinegar flavor, try substituting baking soda and vinegar for the eggs in a recipe (apple cider vinegar is a little sweeter and is a good option to use).
5 – Plain Greek Yogurt
In a cake recipe, you may use only a quarter of a cup of plain Greek yogurt instead of one egg. The flavor of the cake is enhanced by the yogurt’s creamy and thick texture.
Although Greek yogurt is the most perfect option due to its excellent and thick consistency, any variety of plain yogurt may be used successfully in lieu of eggs in baking.
6 – Nut Butter
The flavor of your cake will undoubtedly be altered if you include nut butters such as peanut butter, almond butter, or cashew butter in its preparation. It will most certainly be more insane! On the other hand, this may turn out to be a positive!
Rather of using an egg, you may use three tablespoons of nut butter and incorporate it into the cake mixture in the same manner as you would an egg. Straightforward and mouthwatering!
7 – Plain Gelatin
The use of gelatin in lieu of eggs is an excellent method for replacing eggs since it contributes to the cake’s cohesiveness and is also flavorless. However, many gelatins are produced using animal proteins, which makes this choice unsuitable for vegans and vegetarians to use.
In order to use gelatin in lieu of eggs in a cake recipe, combine one tablespoon of gelatin with three tablespoons of cold water and stir until completely dissolved. Give the mixture some time to settle so that it may become more thick. After giving it a good stir to break up the gelatin, you may use it in place of an egg.
8 – Canned Bean Liquid
Have you ever taken note of the viscosity of the liquid that’s contained inside a can of beans? It resembles an egg very much, don’t you think? In baked goods, the liquid from canned beans may be used in lieu of eggs with remarkable success. The liquid is called aquafaba, and in a cake recipe, you may substitute three tablespoons of it for each egg that the recipe calls for.
This blend works particularly well for recipes that call for just egg whites to be used. When baked into the cake, the taste of the beans will still be there, but it will be much more muted than before.
It is recommended that you use aquafaba made from chickpeas or white beans since they have the least taste of bean.
9 – Commercial Egg Replacers
When looking for an alternative to using eggs in a cake recipe, using a commercial egg replacer is undeniably a smart choice to make. On the market, you may find a wide variety of powdered egg replacers, the vast majority of which are a combination of starches and leaveners.
The amazing thing about using one of these commercial egg replacers is that it will result in a cake that is almost indistinguishable from a cake cooked with eggs. The cake will have a flavor like that of being cooked with eggs, be golden brown in color, and have a light and airy texture.
Egg replacer may be found in both vegan and organic varieties, and some manufacturers even include organic ingredients. What a range of possibilities!
For one egg, you will need to combine around one to two teaspoons of egg replacement powder with two to three tablespoons of water, and this may vary depending on the brand and kind of egg replacer you use.
After that, the mixture is put into the cake batter in the same spot where eggs would normally go. It’s easy enough, and the end effects are fantastic!
10 – Mashed Banana
When making a cake, one medium-sized banana may be mashed and used in place of one egg. To substitute one egg in a recipe with mashed banana, you will need exactly one-fourth of a cup of bananas.
Before you mash up that banana, you should be aware of the alterations that will occur to your cake since it will undoubtedly have a hint of banana flavor, and it will also be somewhat denser than when you use actual eggs.
11 – Vegetable Oil
In a recipe for cake, you may substitute a quarter cup of vegetable oil for each egg called for in the recipe if you are in a true bind. This will ensure that the cake stays moist and has a wonderful flavor, but it also has the potential to make the cake more thick.
This tip is only suggested if you are only going to be substituting a single egg. Avoid using this egg replacement if you require a substitute for more than one egg at a time since it has the potential to produce oily cakes.
As you can see, there are a plethora of other options available to use in lieu of eggs when baking a cake. Keep in mind how the replacer will impact the recipe, and choose the one that you believe will work best with the cake you are making.
The addition of more mashed banana in lieu of an egg in a banana cake recipe is probably going to be beneficial, and using egg-free aquafaba to make angel food cake is the ideal solution because of the cake’s characteristic airiness and lightness.
If you can find a creative technique to replace those eggs, the egg-free cake you make will turn out beautifully.