Regardless of whether you’re allergic (egg allergies are very common), Lacto-vegetarian, think that eggs are gross, or simply realized too late that you’re out of eggs; don’t worry. Eggs are not required for a proper cake, so let’s take a look at how to make cake without eggs, by making use of some clever substitutions.
If you’re making a box cake without eggs, you might not want to mess around with the formula too much – after all, that’s half the reason to choose a box cake. They’re easy!
So to make that cake mix without eggs, there are a few ingredients you could just drop in, without adjusting the rest of the recipe.
- Bananas 1/4 cup of crushed bananas will nicely replace 1 whole egg in most baked recipes.
- Applesauce Same as above, 1/4 cup should do the trick nicely.
One problem with the above is that they will add a little bit of flavor. For a blander alternative, you could try these:
- Flax seeds In a pinch, these can be used as a total replacement to make a cake with no eggs, without adding any fruity flavors (unlike the above).
- Plain yogurt 1/4 cup of plain yogurt won’t affect the flavor of your final product very much, and adds all three of the chemical properties we’re looking for!
Combining a boxed cake mixture without eggs with any of the above will leave you with a final product almost indistinguishable from what you’d get by following the recipe.
How to Make Cake Without Eggs From Scratch
The above tips will work just the same if you’re making your cake from scratch, following a recipe or using a box mix. But if you’re working from scratch, you have a lot more options since you can replace each property eggs bring to the table with something else.
Let’s dig into the chemistry. Eggs have some specific properties that make them a boon in baked goods, but that doesn’t need to stop you if you need to make a cake with no eggs;
Full of Fat
Fat is vitally important in baking, as it helps with leavening – it helps support the delicate lattice created by air bubbles expanding as the bread is heated. Additionally, it adds moisture (which evaporates during baking and helps stop things from burning), draws out flavor, and smooths texture.
This aspect of eggs can be replaced with any other fat such as butter or oil.
High Protein Content
Protein serves as an excellent binding agent, holding everything together under the pressure created from the heat of the oven. Protein is a primary component of the lattice mentioned above, and being both resilient and stretchy, adds both structure and springiness.
There are a variety of protein sources you could choose from to replace eggs, but the easiest and most readily at hand will probably be flour. High gluten flour will be about 14% protein, in contrast to all-purpose, which will generally sit at around 10%.
Flax seeds also make a good substitute as mentioned above – just soak in water until you get the consistency of the watery part of egg whites. Believe it or not, they’re even higher in protein than eggs!
Eggs are excellent emulsifiers – they act as a stabilizer, and prevent ingredients from separating. This helps ensure a smooth texture and prevent uneven baking.
To replace this aspect, soy lecithin, xantham gum, or milk could be used. Milk would have the added benefit of replacing some of the moisture, fat, and protein that eggs provide.
If you can’t get your no-egg cake just right, or if baking just isn’t your thing, there’s one last thing to try: professional bakeries.
You might be able to request an egg-free cake at a bakery if you have time to spare. Local bakeries might be able to help, but specialty bakers such as Simply Eggless Bakery are changing the game off all-inclusive baked goods.
Making an Eggless Cake of Your Own
Now that you’ve learned some tips for how to make cake without eggs, you probably want to try one for yourself to see if they really are indistinguishable from the original recipes. So don’t take my word for it – try it out for yourself, and see which adaptation works for your favorite recipe!