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Best Egg Substitutes for Cake

Tested ratios for perfect cake every time

Making cake without egg requires selecting the right substitute and using precise measurements. Here's what you need to know: egg provides moisture, binding, and lift in cake, so your replacement must deliver similar functionality. Start with Unsweetened Applesauce—use ¼ cup per egg for each egg called for, and expect Moister, slightly denser crumb texture impact in your finished cake. Alternatively, Aquafaba (Chickpea Water) at 3 tbsp per egg produces Light and fluffy when whipped, similar to egg whites texture changes while offering different dietary benefits. For best results, prepare your substitute before mixing other ingredients, especially for Unsweetened Applesauce which may need brief resting time. One caution: Unsweetened Applesauce performs poorly in cookies, so check the "avoid" warnings in the calculator. With 8 tested substitutes available for cake, you can filter by vegan, gluten-free, or other dietary needs. Each option includes exact measurements scaled to your quantity.

Updated Feb 2026

Substitution Calculator

Automatically adjusts substitutes based on your recipe type.

Tip: Changing what you're making may change the recommended substitutes.

⚠️ When NOT to Use These Substitutes

Not every substitute works in every situation. Here are important warnings to keep in mind:

  • Recipes requiring significant riseAffects: Flax Egg
  • Light and airy cakesAffects: Flax Egg
  • When nut-free is requiredAffects: Flax Egg
  • Smooth batters where seeds would be visibleAffects: Chia Egg
  • Light cakesAffects: Chia Egg
  • Recipes needing significant riseAffects: Chia Egg
  • Crispy cookiesAffects: Unsweetened Applesauce
  • When fruit flavor is unwantedAffects: Unsweetened Applesauce

💡Pro Tips for Best Results

  • ✓Add ¼ teaspoon extra baking powder when using egg substitutes to maintain lift.
  • ✓Reduce oven temperature by 25°F when using fruit-based substitutes to prevent over-browning.
  • ✓Let batter rest 2-3 minutes after mixing to allow binding agents to hydrate.
  • ✓Commercial egg replacers work best for recipes requiring significant lift.

Frequently Asked Questions

Quick answers to common questions about these substitutes

What are the best substitutes for egg?
The top egg substitutes are Flax Egg (1 tbsp per egg), Chia Egg (1 tbsp per egg), and Unsweetened Applesauce. Flax Egg works best in cookies and brownies. Chia Egg is ideal for cookies and brownies. Each option has different texture impacts—use our calculator to compare exact ratios for your recipe.
Can I make cake without egg?
Yes, you can make cake without egg. Use Unsweetened Applesauce at 1/4 cup for similar results. Chia Egg also works at 1 tbsp per egg. In cake, egg provides moisture and structure, so choose substitutes rated for that texture goal. Our calculator shows context-adjusted ratios and texture impact for cake specifically.
How does replacing egg affect cake texture?
Replacing egg in cake may slightly change texture depending on your substitute choice. Unsweetened Applesauce typically produces Moister, slightly denser crumb texture impact. Chia Egg creates Small visible seeds, denser texture changes. For cake specifically, egg contributes moisture and structure, so substitutes rated "similar" or "slightly different" will give the closest results.
What is the ratio for substituting egg?
Standard egg substitution ratios: Flax Egg uses 1 tbsp per egg, while Chia Egg uses 1 tbsp per egg. These ratios may vary by recipe type—our calculator adjusts amounts based on context (baking, cooking, sauces) and your specific quantity needs. Always check the texture impact rating when choosing between options.
Will my recipe taste different with a egg substitute?
Taste and texture changes depend on your substitute choice. Flax Egg produces low taste impact with Slightly denser, nuttier texture texture changes. Chia Egg has none taste impact. Substitutes rated "similar" or "neutral" taste closest to original. For best results, match the substitute to your recipe type—baked goods vs. cooking vs. sauces all have different recommendations.
When should I NOT use a egg substitute?
Avoid using Flax Egg in cake and cupcakes because it may affect texture negatively. Recipes requiring significant rise Check each substitute's "avoid in" list before choosing—our calculator shows warnings for recipe types that don't work well with specific alternatives.
Can I use multiple egg substitutes in one recipe?
Yes, combining substitutes can work, but requires careful ratio adjustments. For example, you might use half Flax Egg (1 tbsp per egg ÷ 2) and half Chia Egg (1 tbsp per egg ÷ 2) to balance texture and flavor. This works best when one substitute provides binding and another adds binding. Start with small batches to test results.
Can I use Flax Egg in cake if I'm out of egg?
Yes, Flax Egg works well in cake as an egg substitute. Use 1 tbsp per egg for each egg required. In cake specifically, this produces Slightly denser, nuttier texture texture results. Allow 2-3 minutes resting time if the substitute needs to hydrate.
What is the best egg substitute without banana?
If you want to avoid banana, try Chia Egg at 1 tbsp per egg per egg. This option has Small visible seeds, denser texture texture impact and none taste impact. It works well in cookies and brownies and doesn't add any banana flavor to your recipe.

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