5 Best Egg Substitutes for Baking Perfect Cakes

• Applesauce: Adds moisture, works well in dense cakes like chocolate or spice. Use ¼ cup per egg. Avoid for light, airy cakes.
• Flaxseed Meal: Great for binding in dense cakes. Mix 1 tbsp flaxseed with 3 tbsp water per egg. Best for recipes with up to 2 eggs.
• Commercial Egg Replacer: Convenient and consistent for light cakes. Follow package instructions.
• Silken Tofu: Adds protein and moisture. Use ¼ cup blended tofu per egg. Ideal for rich, dense cakes like brownies.
• Aquafaba: Perfect for airy cakes needing whipped egg whites. Use 2 tbsp chickpea liquid per egg white.

Quick Comparison

Each substitute has its strengths, so choose based on your recipe's needs. For recipes needing more than three eggs, mix substitutes for better results.

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1. Applesauce: The Moisture-Rich Option

You can use ¼ cup of unsweetened applesauce as a substitute for each egg in your recipe. Its gentle sweetness complements cakes, especially denser ones like chocolate or spice. To get the best results, you may need to tweak your recipe slightly for texture and rise.

Alana Al-Hatlani, Assistant Food Editor at , shares:

Here are a few adjustments to consider when using applesauce:

While applesauce works well in many cases, it does have limitations. Chef Shenarri Freeman points out:

Avoid using applesauce in recipes that need more than three eggs, rely on a lot of structure (like angel food or sponge cakes), or require a light, airy texture. If you're using sweetened applesauce, reduce the sugar in your recipe slightly. To prevent a dense final product, keep applesauce use to no more than ½ cup unless the recipe has been specifically designed for larger amounts.

2. Flaxseed Meal: The Binding Alternative

Flaxseed meal isn't just about binding - it also adds a nutritional boost to your cakes. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for about 5 minutes until it forms a gel-like consistency.

James Beard Award semifinalist Shenarri Freeman highlights its popularity:

For the best results when using flax eggs, keep these tips in mind:

• Opt for finely ground flaxseed meal to improve water absorption.
• Add an extra tablespoon of oil to balance the texture.
• Increase the flour by 2–3 tablespoons to avoid gumminess.
• Stick to recipes that only replace up to two eggs.

Shani from Begin with Butter explains why flax eggs work so well:

Kathryne Taylor of Cookie and Kate also praises their versatility:

Even Bob's Red Mill Natural Foods recommends this method:

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3. Commercial Egg Replacer: The Ready-Made Solution

Commercial egg replacers are a dependable choice for cake baking, designed to replicate the binding and structure eggs provide in recipes. These products have gained traction, with the global market reaching $1.5 billion in 2021 and growing at an annual rate of 8.3%.

Epicurious tested several popular commercial egg replacers, revealing notable differences in performance:

Rhoda Boone, Food Director at Epicurious, shared her observations:

If you're considering using a commercial egg replacer, keep these tips in mind:

• Follow the instructions carefully: Each brand has specific measurement ratios for best results.
• Avoid over-replacing eggs: Substituting too many eggs can lead to noticeable changes in texture and flavor.
• Check the protein content: Most egg replacers lack significant protein, which can impact the final product (45.0%).

Marissa Stubbs, an ingredients account manager at Agropur, explains why eggs are so critical in baking:

Among the tested brands, Bob's Red Mill 100% Vegetarian Egg Replacer stands out. Its mix of soy flour, wheat gluten, and dehydrated corn syrup closely mimics the results of baking with real eggs, making it a reliable option for most recipes.

For recipes requiring more than two eggs, consider combining a commercial replacer with another substitute. This approach helps maintain the cake's structure and texture, avoiding the density issues that can arise when replacing all the eggs in larger quantities.

4. Silken Tofu: The Protein-Packed Egg Replacement

Silken tofu is a reliable swap for eggs, adding moisture and plant-based protein to baked goods. It’s especially popular with vegan and health-conscious bakers for creating tender, moist cakes without the need for eggs.

Here’s how cakes made with silken tofu compare to those made with eggs:

Tips for Using Silken Tofu in Baking

• Use ¼ cup of blended silken tofu to replace one egg.
• Add ¼ teaspoon of baking soda per egg for improved texture.
• Make sure to puree the tofu until it’s completely smooth before adding it to your batter.

Professional baker Devki Nehra highlights the benefits of silken tofu:

Silken tofu works particularly well in dense baked goods. For instance, Namely Marly recommends it for traditional pound cakes. It’s also a great choice for rich chocolate cakes, fudgy brownies, moist quick breads, and other dense treats.

For the best results, stick to soft silken tofu instead of firmer varieties. While cakes made with tofu might not rise as much as those made with eggs, taste testers often favor their moist texture.

5. Aquafaba: The Whipped Egg White Replacement

Aquafaba is the thick liquid from cooked legumes, often chickpeas, that's become a game-changer for egg-free baking. It’s especially useful in recipes that need the light, airy texture of whipped egg whites.

How to Prepare Aquafaba

Aquafaba works like egg whites, making it perfect for recipes that depend on aeration.

Rossi Anastopoulo from King Arthur Baking highlights:

Best Uses in Cake Baking

Aquafaba shines in some cake recipes but falls short in others. Here’s a quick guide:

Pro Tips for Success

If your aquafaba seems too thin, reduce it on the stovetop until it matches the consistency of egg whites. For reliable results, stick to liquid from canned chickpeas rather than homemade versions.

To avoid any lingering bean taste, mix in vanilla or almond extract. Use a stand mixer or electric hand mixer at medium-high speed to whip until medium peaks form - this usually takes about 10 minutes.

And here’s a bonus: unlike egg whites, aquafaba is much harder to overwhip. So, don’t hesitate to whip it longer if needed to get the right texture.

Conclusion

Baking egg-free cakes comes down to choosing the right substitute for your recipe. Each option has its own strengths, making it better suited for certain types of cakes.

Quick Reference Guide

Use this table as a quick way to match substitutes to your recipe’s needs, and pair it with the following tips for better results.

Final Baking Tips

Here are some practical tips to help you succeed with egg-free baking:

• If your recipe calls for more than three eggs, mix different substitutes to balance binding and leavening.
• Freeze leftover aquafaba in ice cube trays for easy use in future recipes.
• When eggs serve multiple roles in a recipe, try combining substitutes to achieve the desired effect.

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