What Should I Use as an Egg Substitute for Cake Mix Recipes? Here Are 8 Great Options! (2024)

From texture and moistness to flavor and nutrition, the egg substitute for cake mixes you use can make or break your recipe. So, whether you're looking to replace eggs in cake mix recipes because you're serving someone on a vegan diet, have an egg allergy, or simply run out of eggs, my list includes tried-and-tested ingredients.

The Role of Eggs in Boxed Cake Mix Baking

Before substituting eggs in your cake mix, make sure you understand their role in your recipe. Most products require the ingredient for the same multiple reasons, but others only have one or two reasons why you need to include egg (or its substitute).

Acts as a Binding and Leavening Agent

We are all too familiar with the fact that eggs have a gooey nature. It's why we love using them not just in baking batters but also for fried food batter or coating.

This very nature of the egg makes it the perfect choice for binding all the powdered ingredients included in the cake mix.

The egg white also plays a crucial role in making sure you have a fluffy, airy, delicious cake. Without the egg (or its substitutes) or adding fewer than what the recipe requires, you will end up with a flat cake.

The eggs will also ensure you serve your guests rich, smooth cakes!

Add Moisture

I'm sure that once in your life, you have eaten a cake that produces several crumbs with every bite. You probably even experienced nearly choking up because of how dry the cake you have eaten is.

Save yourself from the humiliation by making sure your guests don't have the same experience by using the right amount of eggs in your cake mix.

Flavor Enhancer

Eggs, especially egg yolks, help bring out the flavors of the ingredients you blend them with, thanks to their healthy fat content.

Add Nutrients

Did you know that eggs contain nine essential amino acids? It's why many individuals who want to stay fit or build muscles add eggs to their diet. After all, amino acids are the building blocks of protein.

Not only that, but they're also rich in minerals and vitamins. Eggs also contain healthy fats with choline, which is responsible for better cell functioning.

8 Best Egg Substitutes for Cake Mixes

Now that you have an idea of how important egg is in your boxed cake mix recipes, let's start replacing it with the right substitute. Here are my highly recommended ingredients that you can choose from:

1. Pumpkin Puree

My favorite egg substitute for cake mix recipes is pumpkin puree. Not just because it can give the cake almost the same color as the egg yolk, but it also binds ingredients well.

Containing 90% water, pumpkin puree also adds the right amount of moisture and creates enough air packets while baking. Thus, you will have delicious box cakes that are both moist and fluffy.

Even better, pumpkin is rich in macronutrients and micronutrients. So you won't have to worry about missing out on the nutrients eggs give your cakes.

To use this substitute in your box cake mix recipes, replace one egg with three tablespoons of canned pumpkin puree.

Best for just about anything.

Related: Pumpkin Pie Recipe

2. Unsweetened Applesauce

If you love making apple pies, you surely have an applesauce in your pantry. Use it to replace eggs in cake mix products because applesauce has similar uses as eggs.

One is that the applesauce can add moisture to the cake mix recipes. We all know that apples are juicy fruits, but only a few know they're made of 80% water.

The water will also help the cake rise as it evaporates throughout the baking process. While this water component can help bind the solid ingredients and turn them into cake batter, the applesauce's texture will further enhance its binding power.

As you noticed, I recommended unsweetened applesauce. This is to ensure you don't serve too sweet cakes. Remember that most cake mixes already contain sugar.

Apple also has a distinct flavor that can make your cake mixes more appetizing. That said, the flavor isn't very overpowering that it can mask the chocolate, caramel, vanilla, or any flavor.

However, make sure you don't add more than a cup of applesauce to your recipe.

Ratio-wise, replace one large egg with ¼ cup of applesauce. It means you can't use applesauce as an egg substitute for cake mixes requiring more than four large eggs.

Best for small to medium-sized cake mix boxes.

Related: Need an Applesauce Substitute in Baking? Here Are 10 Options!

3. Plain Yogurt

If you want a protein-rich box cake, yogurt is an excellent substitute for eggs in cake mix products. Not only that, but yogurt also works well as a hydrating agent.

However, it has a high amount of water, which might lead to a too-moist cake. What I do is add two or three minutes to the original baking time.

Yogurt also has a thicker consistency than egg, so you will need to use it sparingly. Use a little too much, and you'll end up with dense cakes.

I find that the maximum amount of yogurt that should be added to all cake mixes I have used when replacing eggs is ¼ cup of yogurt. Thus, there is no standard amount of yogurt to replace eggs in your recipe.

You will need to experiment to find the right amount that will work perfectly for the recipe. Start by adding a tablespoon of yogurt, then add more until you achieve the right cake batter consistency the recipe describes.

Now, I want to emphasize that it's best to use plain yogurt to avoid adding an unnecessary flavor to your cake mix. Greek yogurt is also ideal, while soy yogurt is your best choice if you're serving someone on a vegan diet.

But I'm not saying you can't use flavored yogurt products. You can, in some recipes. For instance, if you're using a raspberry cake mix box recipe, go ahead and use raspberry yogurt!

Best for just about anything.

4. Vinegar and Baking Soda

As a home baker, I'm sure you already know that baking soda is among the most commonly used leavening agents in baking. Meanwhile, the vinegar will provide the hydrating and binding effects of the eggs.

Combine a teaspoon of it with a tablespoon of distilled or apple cider vinegar, whisk them together, and you will have a good substitute for eggs in cake mixes. This vinegar and baking soda combination is enough to replace one egg in your recipe.

The chemical reaction between the vinegar and baking soda will help produce a fluffy cake with the right amount of moisture.

My one issue with this ingredient is that it won't give your cake won't be as flavorful and rich as when you use eggs. Thus, it's best to use this vinegar and baking soda blend when using strongly flavored cake mixes like chocolate cake mix.

Best for strong-flavored cake mixes.

5. Water, Vegetable Oil, and Baking Powder

Serve a well-risen, fluffy box cake without the eggs by replacing them with a mixture of water, vegetable oil, and baking powder.

The baking powder is the leavening agent, while the water and vegetable oil adds moisture and binds the ingredients. The fat content of the vegetable oil also adds richness to your cake and helps bring out the flavors of the other ingredients.

To succeed in baking cakes with this substitute, make sure you use the right ratio.

What works best, based on my experience, is combining two teaspoons of baking powder, one teaspoon of vegetable oil, and two tablespoons of water. Whisk the ingredients together until well-blended, and use it to replace one egg in your baking recipes.

Best for just about anything.

6. Soft Tofu

Tofu is among the most commonly used egg replacements in many recipes because of its high protein, fiber, and water content.

When looking for a substitute for egg in cake mix recipes, make sure you choose soft or silken tofu. I have found that its texture will ensure you won't have a too dense cake.

However, using silken tofu requires some preparation. You will need to turn it into a paste to ensure it has almost the same texture as eggs.

To do so, simply place ¼ cup of your soft tofu in your blender, add a teaspoon of water, and gently pulse for a few seconds. Once it turns into a paste, use it to replace one egg in your recipe.

While your cake is baking, make sure that you keep an eye on it by checking its doneness with a toothpick or knife. Silken tofu will not give your cake the golden brown color eggs bring to the table, so you won't really know if it is done by merely looking at its color.

Also, you can't use soft tofu as a substitute if you're replacing more than two eggs in the cake recipes.

That said, what I love most about soft tofu is its subtle flavor. It means it will not affect the cake's balance of flavor. In fact, it can even help bring out the flavors of the ingredients.

Best for small to medium-sized cake boxes.

7. Chia Eggs or Flax Eggs

If you have been reading or following low-calorie, keto, and vegan recipes, you surely have come across chia seeds and flax seeds. Like tofu, these two highly nutritious ingredients have long been used as egg substitutes.

As an egg substitute for cake mix recipes, any of the two seeds will work like egg whites since they will bind the ingredients perfectly. The good fat content of the seeds will function like egg yolks.

You will also need ground flaxseed (flax meal) or chia egg instead of whole seeds. But if you don't have one or can't find it in your grocery, you can grind the chia seeds or flax eggs in your coffee or spice grinder.

Grind one tablespoon of the flax or chia egg and then combine the ground seed with water to help them have gooey or slimy consistency that's almost similar to eggs.

That said, soak the ground flaxseed in three tablespoons of water, while the ground chia seeds should be soaked in 2.5 tablespoons of water. Leave them soaking for five minutes or more before using any of which to substitute one egg in your boxed cake recipes.

While some of you might be worried about the nutty flavor and aroma of the chia or flax egg, trust me when I say it won't overpower the cake mix ingredients. Sometimes, yes, it will be noticeable, like when using vanilla-flavored cake mix products, but it won't affect the cake's balance of flavor.

One issue I have had with either the chia egg or flax egg is that the cake mixes require a longer baking time to have fluffy, well-risen cakes.

Best for just about anything.

8. Powdered Egg Replacer

If you want an easy and quick egg substitute for cake mix recipes, look for powdered egg replacers online and in retail stores. While they might not give your cakes the "fresh" flavor eggs bring, these products will bind the ingredients well.

Mix the powdered replacer with water, and you'll find that it will turn into a gel. The ratio will depend on the instructions provided by the manufacturer.

However, most powdered gel replacers require you to dissolve 1.5 teaspoons of the powder in two tablespoons of warm water. This mixture will replace one egg in your recipe.

Powdered egg replacers also ensure you have a well-risen boxed cake, thanks to its baking soda content.

Best for just about anything.

Successful Eggless Baking With the Right Substitute

Substitute eggs in your boxed cake mix recipes with any of the ingredients I included in my list to serve delicious treats with the right texture, moistness, and balance of flavor. From combining kitchen staples to using a single ingredient, you will surely find a suitable ingredient substitute.

Just make sure the egg replacement you opt for serves the same function as the egg does in the specific cake box recipe you're following. Also, don't forget to consider the special dietary requirements of those who will consume the cake you'll serve.

You Might Also Like:

What Is The Best Egg Substitute For Cornbread?

The Best Egg Wash Substitute List You'll Find Today

What Is the Best Substitute for Vegetable Oil in Brownies?

Best Egg Substitute for Brownies

Recipe