In cakes, banana purée, apple purée, avocado purée, or yogurt can be used instead of eggs; these ingredients largely fulfill the egg's role in the cake by providing both moisture and binding. The answer to what to use instead of eggs in cakes depends on the desired consistency and purpose of the recipe.
Egg serves both a binding function and provides moisture and slight rise in a cake. This is why, when the egg is removed, the ingredient that replaces it also needs to establish a similar balance of moisture and binding. Fruit purées provide moisture, while slightly increasing the amount of baking powder or baking soda can compensate for the lost light rise.
Which Ingredients Can Be Used Instead of Eggs in Cakes?
Different egg substitutes can be preferred depending on the type of recipe. The ratios below can be considered as equivalents to one egg.
- Instead of 1 egg, half a mashed banana can be used; this substitute leaves a light banana aroma in the cake.
- Instead of 1 egg, 3 tbsp of apple purée can be used; suitable for neutral-tasting cakes.
- Instead of 1 egg, 3 tbsp of plain yogurt can be used; it helps keep the cake moist.
- In vegan recipes, a mixture of 1 tbsp of flax meal and 3 tbsp of water can be left to rest and used instead of egg.
- Mashed avocado can be considered as an alternative moisture source for egg in dark-colored recipes like chocolate cake.
What Mistakes Are Made When Substituting for Eggs?
Some mistakes when using another ingredient instead of egg can negatively affect the cake's texture. These mistakes are generally related to proportion and flavor balance.
- Replacing more than one egg at the same time with a single substitute ingredient can make the cake heavy.
- Not adjusting the amount of the substitute ingredient to the recipe causes the cake to be either too wet or too dry.
- Not increasing the amount of leavening agent means the light rise that the egg provides isn't compensated for.
- Using a substitute ingredient with a strong aroma, such as banana, in a neutral-flavored cake recipe can unexpectedly change the final product's taste.
How Should Cakes Made With Egg Substitutes Be Stored?
Cakes made with fruit purée or yogurt instead of egg tend to have a slightly moister structure than a classic cake, so it's generally recommended to consume them sooner and store them in a cool place. Such cakes can stay fresh at room temperature for one or two days, and a bit longer in the refrigerator. If the cake is sliced and stored in an airtight container, moisture loss slows and the texture is preserved longer.
In Which Recipes Does an Egg Substitute Work Better?
Egg substitution works better in recipes where the cake batter's consistency and baking time are flexible; recipes like cakes and muffins are more tolerant in this regard, while sponge cakes, where a foamy consistency is decisive, may not achieve the same lightness without egg. Starting with small portions when experimenting makes it easier to find the right ratio without ruining a large batch of the recipe.
The answer to what to use instead of eggs in cakes is choosing a fruit purée, yogurt, or flax meal mixture suited to the recipe. With the right ratio and the right recipe match, eggless cakes can also turn out delicious and well-textured.