What egg substitutes can be used in a cake mix?


Kurt Olsen

Eggs are incredibly healthy and adaptable, making them a favourite snack for many people. They’re especially common in baking, where nearly every recipe calls for them.

But for various reasons, some people avoid eggs. Fortunately, there are other alternatives available.This article looks at the numerous substances that may be used as egg substitutes.There are various reasons why you may need to find a substitute for eggs in your diet. Two of the most frequent are allergies and dietary preferences.

Egg allergy

Eggs are the second most common food allergy in the United States.

According to one research, 50% of children outgrow their allergy by the age of three, with 66% outgrowing it by the age of five.

According to other research, it may take until the age of 16 to overcome an egg allergy.

While most children who are allergic to eggs get tolerant with time, some people are allergic for the rest of their life. And others may not realize they’re allergic until they’re well into adulthood.

Vegan diet

Some individuals follow a vegan diet and refuse to consume meat, dairy, eggs, or other animal products.

Vegans forgo eating animal products for a variety of reasons, including health, environmental, and/or ethical concerns about animal rights.


Some individuals avoid eggs because they are allergic to them, while others avoid them for personal health, environmental, or ethical reasons.

In baking, eggs fulfill numerous functions. They contribute to the structure, color, flavor, and consistency of baked goods in the following ways:

  • Binding. Eggs help combine ingredients and hold them together. This provides food structure and keeps it from crumbling.
  • Leavening. Eggs hold air pockets in meals, causing them to expand when heated. This helps foods puff up or rise, giving baked goods like soufflés, angel food cake, and meringues their volume and light, airy texture.
  • Moisture. The liquid from eggs is absorbed by the other components in a recipe, adding moisture to the final result.
  • Flavor and appearance. Eggs help carry the flavors of other ingredients and brown when exposed to heat. They add to the golden-brown color and flavor of baked foods.


In baking, eggs fulfill numerous functions. Without them, baked goods might be dry, flat, or flavorless. However, there are several egg substitutes.

Applesauce is a purée made from cooked apples . It’s often sweetened or flavored with other spices like nutmeg and cinnamon .

In most recipes, 1/4 cup (65 grams) applesauce may be used in lieu of an egg.

Unsweetened applesauce is preferred. If you choose a sweetened version, decrease the quantity of sugar or sweetener in the recipe.


In most recipes, unsweetened applesauce may be used in place of eggs. You can use 1/4 cup (about 65 grams) to replace 1 egg.

Mashed banana is another common egg substitute. The only downside to baking with bananas is that your finished product may have a mild banana flavor.

Other puréed fruits like pumpkin and avocado work too and may not affect the flavor as much.

You may substitute each egg with 1/4 cup (65 grams) of purée, whatever fruit you choose.

Puréed fruit baked items may not brown as deeply, but they will be rich and juicy.

This substitute works well in baked goods such as cakes, muffins, brownies, and quick breads.


To substitute eggs, use mashed bananas or other fruits such as pumpkin or avocado. Use 1/4 cup (65 grams) of fruit pureé for each egg you want to replace.

Flaxseed and chia seed are both tiny seeds that are highly nutritious.

They include a lot of omega-3 fatty acids, fiber, and other interesting plant components.

You may ground the seeds yourself or get ready-made seed meal from the supermarket.

To substitute one egg, combine 1 tablespoon (7 grams) powdered chia or flaxseed with 3 tablespoons (45 grams) water and whisk until thoroughly absorbed and thickened.

As a result, baked foods may become thick and dense. Also, it may result in a nuttier flavor, so it works best in products like pancakes, waffles, muffins, breads, and cookies.


Flaxseeds and chia seeds are excellent egg alternatives. Mixing 1 tablespoon (7 grams) of either with 3 tablespoons (45 grams) of water can replace 1 egg.

There are many commercial egg substitutes on the market. These are typically made from potato starch, tapioca starch, and leavening agents.

Egg substitutes are safe to use in all baked items and should not alter the taste of the completed product.

Some commercially available brands include Bob’s Red Mill , Ener-G , and Orgran . You can find them at many supermarkets and online.

Each brand has its unique set of directions, but to replace one egg, mix 1.5 teaspoons (10 grams) of powder with 2-3 tablespoons (30-45 grams) of warm water.


There are many commercial egg substitutes available. Combine 1.5 teaspoons (10 grams) of powder with 2–3 tablespoons (30–40 grams) of water to replace each egg.

Tofu is prepared and squeezed condensed soy milk into solid blocks.

Tofu’s texture changes according on its water content. The more water that’s pressed out, the firmer the tofu gets.

Silken tofu has a high water content, giving it a softer texture.

To replace one egg, use 1/4 cup (60 grams) puréed silken tofu.

Silken tofu has a mild taste, but it may make baked items thick and heavy, so it works best in brownies, cookies, quick breads, and cakes.


Silken tofu is a great substitute for eggs, but may lead to a heavier, denser product. Use 1/4 cup (60 grams) puréed tofu to replace 1 egg.

In most recipes, 1 teaspoon (7 grams) baking soda mixed with 1 tablespoon (15 grams) vinegar may substitute 1 egg.

When vinegar and baking soda are combined, a chemical reaction occurs that creates carbon dioxide and water, making baked foods light and airy.

Cakes, cupcakes, and fast breads benefit the most from this alternative.


In most recipes, 1 teaspoon (7 grams) baking soda mixed with 1 tablespoon (15 grams) vinegar may substitute 1 egg. This combination is particularly effective in light and fluffy baked items.

Both yogurt and buttermilk are suitable egg alternatives. It’s best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe.

For each egg that has to be substituted, use 1/4 cup (60 grams) of yogurt or buttermilk.

This substitute is most effective in muffins, cakes, and cupcakes.


You can use 1/4 cup (60 grams) of plain yogurt or buttermilk to replace 1 egg. These substitutes are particularly effective in muffins and cakes.

Arrowroot is a starch-rich South American tuber plant. The starch is extracted from the roots of the plant and sold as a powder, starch, or flour.

It resembles corn starch and is used in cooking, baking, and a variety of personal and household products. It’s widely available at health food shops and online.

To substitute one egg, combine 2 tablespoons (approximately 18 grams) arrowroot powder and 3 tablespoons (45 grams) water.


Arrowroot powder is an excellent egg substitute. Mix 2 tablespoons (about 18 grams) of it with 3 tablespoons (45 grams) of water to replace 1 egg.

Aquafaba is the term for the leftover liquid from cooking beans or legumes. It has the same liquid as canned chickpeas or beans.

The liquid has a viscosity that is extremely similar to raw egg whites, making it a suitable substitute in many recipes.

To substitute one egg, use 3 tablespoons (45 grams) aquafaba.

Aquafaba is particularly useful in recipes that call for just egg whites, such as meringues, marshmallows, macaroons, or nougat.


The liquid present in canned beans is known as aquafaba. You can use 3 tablespoons (45 grams) of it as a substitute for one whole egg or 1 egg white.

Nut butters like peanut , cashew, or almond butter In most recipes, it may also be used to replace eggs.

3 tablespoons (60 grams) nut butter may be used in lieu of one egg.

This may have an effect on the taste of your completed product, and it works best in brownies, pancakes, and cookies.

To ensure that everything combines correctly, choose creamy nut butters rather than chunky types.


You can use 3 tablespoons (60 grams) of peanut, cashew, or almond butter for each egg you want to replace. It may, however, result in a nuttier taste.

Carbonated water can add moisture to a recipe, but it also acts as a great leavening agent. Carbonation traps air bubbles, which contribute to the ultimate product being light and fluffy.

You may substitute 1/4 cup (60 grams) carbonated water for each egg.

Cakes, cupcakes, and fast breads benefit greatly from this swap.


Carbonated water makes a great egg replacement in products that are meant to be light and fluffy. Replace one egg with 1/4 cup (60 grams) of it.

Gelatin is a gelling substance that may be used in place of eggs.

However, it is an animal protein generated from the collagen of pigs and cows. If you avoid animal products, agar-agar is a vegan alternative obtained from a type of seaweed or algae.

Both are available as unflavored powders in most supermarkets and health food shops, as well as online.

To replace 1 egg, dissolve 1 tablespoon (about 9 grams) of unflavored gelatin in 1 tablespoon (15 grams) of cold water. Then, when foamy, add 2 teaspoons (30 grams) hot water.

To substitute 1 egg, use 1 tablespoon (9 grams) of agar-agar powder combined with 1 tablespoon (15 grams) of water.

Both of these substitutions should have no effect on the taste of the final product, although they may generate a slightly firmer texture.


1 egg may be replaced by combining 1 tablespoon (9 grams) gelatin with 3 tablespoons (45 grams) water. You can also mix 1 tablespoon (9 grams) of agar-agar with 1 tablespoon (15 grams) of water.

Soy lecithin is a byproduct of soybean oil and has comparable binding characteristics to eggs. It’s frequently added to commercially prepared foods because of its ability to mix and hold ingredients together. However, if you are allergic to soy, you should avoid this.

It’s also available as a powder at most health food shops and online.

1 tablespoon (14 grams) of soy lecithin powder may substitute 1 egg in your recipe.


In most recipes, 1 tablespoon (14 grams) of soy lecithin may be used to substitute one whole egg or one egg yolk.

Although the ingredients mentioned in this article are excellent alternatives for whole eggs, some recipes call for only one. egg whites or egg yolks .

Here are the best replacements for each:

  • Egg whites: Aquafaba is the most suitable alternative. Use 3 tablespoons (45 grams) for each egg white you want to replace.
  • Egg yolks: Soy lecithin is a great substitute. 1 tablespoon may be substituted for each big egg yolk (14 grams).


Soy lecithin is the finest egg yolk alternative, whereas aquafaba is the best egg white substitute.

Eggs contribute to baked items’ general structure, color, taste, and consistency.

Unfortunately, some individuals cannot or do not want to consume eggs. Luckily, plenty of foods can replace eggs in baking, though not all of them act the same way.

Some egg substitutes are better suited to heavy, thick items, while others are ideal for light, fluffy baked foods.

You may need to experiment with different egg substitutes to get the texture and taste you prefer in your recipes.

Contact Us

For more information or to make comments and suggestions, please contact:
Kurt Olsen
Dairy Development Coordinator, Missouri Department of Agriculture
Phone: (573) 291-5704
E-mail: [email protected]