Are you baking a cake but you’re all out of eggs? Or maybe you need an alternative so you can make a vegan friendly cake?
No matter the reason, there are a number of great substitutes you can use instead of eggs no matter what type of cake you are making.
Some of the replacement ingredients contain dairy, while others are dairy free. So no matter what type of replacement you are looking for, you will find it below.
On top of that, most of these substitution options are kitchen staples, so you most likely won’t need to make a trip to the grocery store.
Eggs provide structure and flavor to your cake, so it’s an important ingredient. So it’s important to use an ingredient that provides your cake with a similar flavor and texture.
So what are the best substitutes for eggs when baking a cake?
The top egg alternatives you can use in any type of cake recipe are Greek yogurt, buttermilk, baking soda, banana, applesauce, and aquafaba.
Make sure too read on to learn how to use each of these alternatives in your recipe.
Related Recipe: Lemon cake from yellow cake mix
Egg Alternatives when Baking a Cake
Eggs provide a number of benefits to any cake recipe. They help bind the other ingredients in your recipe together while creating a wonderful structure and texture.
Eggs also give your cake an important flavor boost. So when you are making a cake without eggs, you must use an ingredient that gives your cake a similar flavor and texture.
Learn how to use each of the top egg substitutes in your cake recipe below.
Related: Sour cream alternatives for cake
Greek Yogurt
My favorite egg substitute for baking cake is Greek yogurt. This ingredient will give your cake a moist texture and a similar structure to what eggs provide.
Greek yogurt also provides a rich, wonderful flavor ideal for all types of cake. Make sure to use unflavored yogurt.
Note: Unflavored regular yogurt will work, but Greek yogurt does produce a better overall texture.
Related: Greek yogurt replacements
Equivalent
1/4 cup of Greek yogurt equals 1 egg
Buttermilk
Buttermilk (sometimes called sour milk) can be used instead of eggs in type of cake. It will provide a wonderful flavor while binding your other ingredients together similar to how eggs would.
Buttermilk does produce a denser cake, but the texture is still moist to go along with a great flavor. While buttermilk can be used in any type of cake, I find it’s particularly well suited for chocolate cake recipes.
Related: Non dairy substitutes for buttermilk
Equivalent
1/4 cup of buttermilk equals 1 egg
Baking Soda
When you combine baking soda with vinegar it creates an excellent substitute for eggs that can be used in any recipe.
This combo provides you with a great structure without getting in the way of the other flavors in your recipe.
Use apple cider vinegar or distilled white vinegar for best results.
Related: Egg alternatives for brownies
Equivalent
1 teaspoon of baking soda with 1 tablespoon of vinegar equals 1 egg
Mashed Banana
Mashed banana is one of the best dairy free and vegan friendly egg substitutes around. While it does produce a denser cake, it can be used in any type of recipe that banana pairs well with.
And banana goes well with many types of cake. I’ve found any cake with a nutty flavor or chocolate to be particularly well suited for using banana.
Related: Flavors that go with banana
Equivalent
1/4 cup of mashed banana equals 1 egg
Applesauce
Another great way to replace eggs while providing your cake with an interesting flavor is with applesauce. Much like with banana, using applesauce will give your cake a flatter, denser texture. But the flavor is absolutely delicious.
Applesauce goes well with so many types of cake, but spiced cakes are my personal favorite for using applesauce in.
Go with natural, unflavored applesauce if at all possible. Keep in mind that many brands of applesauce contain extra sugar, so you may want to reduce the added sugar from your recipe by about 1/3.
Equivalent
1/4 cup of applesauce equals 1 egg
Aquafaba
Aquafaba is a popular ingredient used in vegan and dairy free cooking. And it can be used instead of egg if you are in a pinch.
Aquafaba is the liquid found in a can of chickpeas and it has a consistency that is quite similar to egg.
Cakes made using aquafaba will not be as fluffy as those made with eggs, but it’s a solid option if you need a dairy free ingredient.
Equivalent
3 tablespoons of aquafaba equals 1 egg
Egg Replacement for Cake FAQ
Can milk be used instead of egg when baking a cake
Milk can be used when making a cake as long as another leavening agent is present. So if your cake recipe uses baking powder then milk is a good option to use in place of eggs.
If no other leavening agent is called for, use baking powder or another leavening agent in addition to your milk. Use a quarter cup of milk for each egg you replace.
Can silken tofu be used in place of egg
Yes, silken tofu is a good vegan friendly substitute for egg that can be used in any cake recipe. Silken tofu will produce a dense texture but it will allow the other flavors in your recipe to shine.
Put your tofu in the blender and process until it is smooth, then add it to the rest of your ingredients. Use one quarter of a cup of silken tofu for each egg your recipe calls for.
What happens if you leave egg out of your cake recipe
Eggs are an important part of baking a flavorful, fluffy cake. If you leave egg out of your recipe without using a substitute your cake will have a disappointing texture and flavor.
For that reason, it is better to use a substitute instead of just omitting egg from your cake mix.
Can oil be used instead of egg when making a cake
Oil can be used to provide moisture to a cake but it will not provide a fluffy structure. Oil is best used with a leavening agent such as baking powder. So, when using oil instead of egg, add a teaspoon of baking powder or another leavening agent.
Related: Vegetable oil sub in cake mix