What Can You Use Instead of Eggs in Cakes?

Banana, applesauce, avocado, or yogurt can be used instead of eggs in cakes. These ingredients provide moisture and binding, covering much of what eggs do in cake. The best substitute depends on the texture and result you want. Eggs bind the batter, add moisture, and contribute a little lift. When you leave them out, choose a substitute that provides a similar balance of moisture and binding. Fruit purees add moisture; slightly increasing the baking powder or baking soda may make up for some of the lost lift.

Which ingredients can replace eggs in cakes?
Different substitutes work for different cakes. The amounts below are equivalents for one egg:

• Replace 1 egg with half of a mashed banana. It will add a mild banana flavor.
• Replace 1 egg with 3 tablespoons of applesauce. This works well in mildly flavored sweet cakes.
• Replace 1 egg with 3 tablespoons of plain yogurt. It helps keep the cake moist.
• For vegan recipes, let a mixture of 1 tablespoon of flaxseed meal and 3 tablespoons of water rest, then use it as an egg substitute.
• Mashed avocado can add moisture in dark-colored recipes such as chocolate cake.

What mistakes should you avoid when replacing eggs?
Using a single substitute to replace multiple eggs at once can make a cake dense. Adjust the amount of substitute to the recipe so the cake does not turn out too wet or too dry. If you do not increase the leavening, you may not make up for the small amount of lift eggs provide. A strongly flavored substitute, such as banana, can also change the flavor of a mildly flavored cake.

How should you store cakes made with egg substitutes?
Cakes made with fruit puree or yogurt are usually a little moister than standard cakes, so they are best eaten sooner and stored in a cool place. They may stay fresh for one to two days at room temperature and somewhat longer in the refrigerator. Slicing the cake and storing it in an airtight container slows moisture loss and helps preserve its texture.

Which cakes work best with egg substitutes?
Egg substitutes work best in recipes that are flexible about batter consistency and baking time. Cakes and muffins tend to be more forgiving, while sponge cakes that rely on a foamy texture may not be as light without eggs. Test a small batch first to find the right ratio without risking a larger batch. For cakes, choose a fruit puree, yogurt, or flaxseed mixture that suits the recipe. With the right ratio and recipe, eggless cakes can still be delicious and have a good texture.