Out of Eggs, one case
Egg substitute for cake mix
5 options, ranked, with the exact amount
Use Plain yogurt
¼ cup for every egg
For each egg a box cake mix calls for, use ¼ cup of plain yogurt or unsweetened applesauce. Yogurt gives the softest crumb; applesauce makes a slightly denser, moister cake. A 12 oz can of soda can replace the eggs, oil and water together. Egg-free box cakes are more fragile, so cool them fully in the pan.
- Verdict —
- Tweak it
- The tweak —
- Use plain unsweetened yogurt, and thin Greek yogurt with 1 tbsp water per ¼ cup.
- Best for —
- yellow, white and chocolate cake mixes
- Pantry —
- Likely in your cupboard
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg | Verdict |
|---|---|---|---|
| 1 | Plain yogurtyellow, white and chocolate cake mixes | ¼ cupTweak it | Tweak it |
| 2 | Unsweetened applesaucespice and carrot cake mixes | ¼ cupYou'll taste it | You'll taste it |
| 3 | Carbonated waterwhite and yellow cake mixes | ¼ cupYou'll taste it | You'll taste it |
| 4 | Flax eggchocolate and spice cake mixes | 1 tbsp flax + 3 tbsp waterYou'll taste it | You'll taste it |
| 5 | Can of sodaquick sheet cakes and cupcakes | 12 oz soda per box of mixYou'll taste it | You'll taste it |
Plain yogurt
a faint tang; tender and moist
Adds moisture, a little protein and acid that helps the leavening in the mix. The closest to an egg-made crumb.
- Best for
- yellow, white and chocolate cake mixes, cupcakes, sheet cakes
- Prep
- Use plain unsweetened yogurt, and thin Greek yogurt with 1 tbsp water per ¼ cup.
- Contains
- dairy
- Where it fails
- Angel food and other mixes that rise on whipped egg whites.
Unsweetened applesauce
slightly fruity; denser and very moist
Binds and moistens. The cake is denser and bakes a little flatter.
- Best for
- spice and carrot cake mixes, chocolate cake, snack cakes and muffins
- Prep
- Add ¼ tsp baking powder per egg replaced for extra lift.
- Suits
- vegan
- Where it fails
- Tall layer cakes, which may sink in the middle.
Carbonated water
neutral; light but crumbly
The bubbles add lift and the water adds moisture. It brings no flavor at all.
- Best for
- white and yellow cake mixes, cupcakes
- Prep
- Stir it in last, gently, and get the pan into the oven right away.
- Suits
- vegan
- Where it fails
- Cakes that must be stacked or carved. There is nothing in it to bind.
Flax egg
nutty, wholegrain; denser
Ground flaxseed gels in water and binds well. It adds brown flecks and a nutty taste.
- Best for
- chocolate and spice cake mixes, brownie-style cakes
- Prep
- Stir the ground flax into the water and wait 5 minutes for it to gel.
- Suits
- vegan
- Where it fails
- White or vanilla cake, where the flecks and flavor show.
Can of soda
takes the flavor of the soda; very soft and a little sticky
The well-known two-ingredient cake: one can replaces the eggs, oil and water listed on the box.
- Best for
- quick sheet cakes and cupcakes, dairy-free and egg-free baking
- Prep
- Pour the can into the dry mix, stir just until smooth, and bake as the box directs.
- Suits
- vegan
- Where it fails
- Layer cakes. The crumb is too tender to stack or frost heavily.
Tips for substituting eggs
4 tips- A box that calls for 3 eggs takes ¾ cup of yogurt or applesauce. Past 3 eggs, results get unreliable.
- Line the pan with parchment and cool the cake completely before turning it out. Egg-free cakes break while warm.
- Bake cupcakes or a sheet cake instead of tall layers; shallow bakes hide the weaker structure.
- Expect a few minutes more than the box time. Purees add moisture, so test with a toothpick in the center.
Questions
4 questionsHow much applesauce replaces 3 eggs in a cake mix?
¾ cup of unsweetened applesauce, plus ¾ teaspoon of baking powder for lift. Three eggs' worth makes a dense, very moist cake; yogurt gives a lighter one.
Can I make a box cake with no eggs at all?
Yes. Use ¼ cup plain yogurt, applesauce or carbonated water per egg, or one 12 oz can of soda in place of the eggs, oil and water.
Can I use mayonnaise instead of eggs in cake mix?
Yes, 3 tablespoons per egg, and it makes a moist cake. Regular mayonnaise is made with eggs, so it does not suit an egg allergy.
Why did my eggless box cake fall apart?
Eggs are the glue. Without them the crumb is tender, so cool the cake fully in the pan, use parchment, and choose yogurt or a flax egg over plain liquid.