How To Make Box Cake Mix Without Eggs
How To Make Box Cake Mix Without Eggs? – that is the question! Looking for a substitute for eggs in a cake mix? We’ve got you covered with not 1 or 2 or even 3, but with 11 substitutes for eggs that you can use with box cake mix. Like applesauce, yogurt, tofu, and even protein powder!
When it comes to baking, eggs are one of the most common ingredients. Just like the impact that salt has on baking, most people don’t really know what eggs do in baking either and may think they can just omit them altogether. If you’re one of these people, we hate to burst your bubble, but you can’t just skip the eggs. You need a substitution.
Eggs act as a leavening agent in cakes and bread and help create a fluffy texture. Without eggs, your cake mix will be dense, gummy, and will not rise. No Bueno.
However, we know there are times when you might need or want to make a cake without eggs. This means if you want a cake that actually tastes like cake, you need to find an egg replacement.
Whether you have an allergy or are vegan, there are plenty of substitutes that you can use to make a box cake mix without eggs. In this blog post, we will teach you how to do just that – make any box cake mix without eggs. We will also discuss some of the reasons why eggs are used in cake mix and provide some egg-free substitution ideas that you can use. Let’s get baking!
What is the role of eggs in a cake?
Eggs play several roles in baking, but the two most important ones are to act as a leavening agent and to provide moisture.
When it comes to being a leavening agent, eggs help cakes and bread rise by trapping air bubbles. This is why when you make a cake without eggs, it will often be dense, gummy, and will not rise.
Eggs also provide moisture to a cake mix which helps keep the cake from drying out. This is why you often see recipes that call for oil or butter along with eggs. While oil or butter can help add moisture to a cake, they don’t do as good of a job as eggs. If you’re nerdy like us and want to know more about what eggs do in a cake we have a full article on it; just click the highlighted text to learn more.
Do you really need eggs in cake mix?
Yes and no. Some would argue that to make a superior cake, yes, you need eggs. That the supplied substitutes (listed below) just don’t cut it. We tend to agree to disagree here. Most commercial box cake mix contains a number of stabilizers and emulsifiers that can make the absence of an egg unnoticeable, so it works well with a lot of egg replacements.
So – no, you don’t really need eggs, but you do need something to replace the eggs to act as an egg would. We assume you’ve heard the statement “baking is a science,” and that is very true. There are chemical reactions that take place when you bake, and eggs play a role in those reactions. This means you need to replace those reactions with something else, or your cake just won’t turn out like a cake, more like a brick.
What happens if you don’t add eggs to the cake mix?
What if we simply didn’t add eggs to the cake mix? Or you realize too late that your eggs missed the batch in the oven? Will it survive being egg-free? That is going to depend a lot on what additives are in the cake mix you’re using.
If you neglect to add the eggs or bother with a substitute, your cake will most likely not rise and may come out dense, gummy, or crumble and dry. The cake could become too delicate to get out of the pan and cause your mouth to dry out worse than the Sahara desert.
Bottom line. If you want a cake that actually tastes like cake and has a fluffy texture, you need to use an egg replacement.
How to replace eggs in a cake?
To replace eggs in a cake, we must consider what role it plays in it. After reading about how eggs function in a cake, you must remember that your substitute must correspond to what the eggs do for your cake. You also need to identify the profile of your recipe so far as to not overwhelm or contrast the flavors too much.
What Can Replace Eggs?
These alternatives can replace the eggs for your cake. The following measurements are equivalent to one egg substitute for your cake.
Vinegar and Baking Soda
- Separately mix 1 teaspoon of baking soda with 1 tablespoon of vinegar; for light and fluffy desserts
Applesauce
- ¼ cup of unsweetened applesauce; Using sweetened applesauce make the cake too sweet; for chewier and tender desserts
Plain Yogurt
- ¼ cup of plain yogurt; beat well before adding for creamy and aerated texture
Tofu
- ¼ cup of silken tofu blended with water until smooth; for recipes with a small requirement for eggs
Ripe Banana
- Mash ¼ cup or half of a banana; leaves more sweetness and a hint of a banana flavor, not for light and delicate sweets
Protein Powder
- Mix ½ cup of protein powder with ½ cup of water; used as a low-calorie substitute
Flaxseeds
- Ground 1 tablespoon of flaxseed meal and mix with 3 tablespoons of water until gelatinous; for filling or hearty baked goods
What can substitute for egg whites in a cake mix?
The parts of an egg, the yolk and white, are used together or separately. Egg whites, in particular, are used to leaven for a meringue or for frosting, but it is more neutral in flavor in comparison to egg yolks. When the recipe calls for egg whites, these are what you can use as a substitute, equivalent to one egg white:
Aquafaba
- . 2 tablespoons; Result from cooking legumes, mostly found in canned chickpeas and can be used for meringue or baked goods
Chia Seeds
- Mix 1 teaspoon of ground chia seeds or chia flour with 2 tablespoons of water; mimics the smooth texture of egg whites
Agar Powder
- Mix 1 tablespoon of Agar with 1 tablespoon of water; used mostly to thicken
Guar Gum
- Mix ¼ teaspoon of Guar Gum with ¼ teaspoon of water; used as a leavening or thickening agent
There are many substitutes that you can use instead of eggs for your cake mix. You just need to figure out which one works best for your recipe.
Eggs are a vital ingredient, but it has many replacements that you can substitute for your cake mix. To determine what egg alternative best substitute for your cake, you must consider its function and flavor profile. Need to make it fluffy and light? Use something aerate or leaven like vinegar and baking soda. If your cake needs to be delicate and light, like angel food cake, you must avoid substitutes that have bold flavors like banana or flaxseed. Get to know what you want first, then try out these substitutes to make baking a piece of egg-free cake.
