Eggs play a big role in giving cakes their taste, texture, and shape. However, it's also easy and delicious to make a cake mix vegan by using an egg substitute.
Whether you are on a vegan diet, have an egg allergy, or eliminating eggs from your diet, eggless baking is a fun way to get creative in the kitchen.
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What makes a recipe vegan?
A vegan recipe contains zero animal products. If you are baking a vegan cake, that means it will be free of dairy, milk, eggs, and honey.
Surprised by that last one? Remember that bees make honey, so it's technically an animal product. This is where 'vegan' is different from 'plant based'. Honey might be considered plant based, but it is not vegan because it is produced by an insect.
Interestingly, the leavening agents in box cake mix work with or without the egg and oil. In fact, most Duncan Hines and Betty Crocker cake mixes are vegan. They do call for eggs, however. And once the eggs are added, the cake is no longer vegan.
This is not unusual. Most boxed cake recipes call for eggs. Nevertheless, there are plenty of egg alternatives you may use to make it a vegan cake!
Role of Eggs in Baking
Before diving into egg substitutes for vegan cake mix, it is important to understand the purpose of eggs.
Eggs play an important role in baking. They are used to bring stability, color, structure, flavor, and moisture to a recipe.
Eggs also act as emulsifiers, leavening agents, and thickeners. The fat in the yolk adds richness to the flavor. The proteins in the egg whites coagulate as they bake, giving the cake structure.
When searching for a vegan egg substitute, always consider the role it plays in the recipe. This will help you choose a substitute with the right taste, texture, or structure for your cake.
Cake Mix Egg Substitutes
Can of Soda
A can of soda and a box cake mix is one of the easiest and quickest things to use in place of eggs. The end result will be a fluffy cake with little effort. The carbonated liquid is enough to make the batter rise in the oven.
Combine 1 can of soda with the box mix and stir. Follow the baking instructions on the box mix.
Light sodas, such as Sprite and cream sodas, work well with vanilla cake mixes. Coca-Cola works well with chocolate or cocoa mixes. Root beer soda pairs well with spiced cakes.
Perks: Easy, creates fluffy cake. Easy to find at grocery stores.
Ratio: 1 can of soda per box of cake mix
Flax Eggs
Vegan bakers consider flax eggs, aka "fleggs", one of the best substitutes for eggs. Flaxseeds are also nutritious, which makes cakes a little healthier.
Flax eggs are a good option because of their consistency and ability to bind the ingredients. They are made using just two ingredients: ground flaxseed and water.
To make flax eggs, simply combine ground flaxseeds with water and let it sit for 5-10 minutes. This allows the mixture to thicken. When used with cake mix, flax eggs bind well and preserve moisture just like eggs.
A leavening agent can be added for baked goods that need a lift. Two pantry staples work well as leavening agents with flax eggs: vinegar or baking powder.
Perks: Binds, emulsifies, and preserves moisture.
Ratio: 1 egg = 1 tablespoon ground flax seeds plus 3 tablespoons water
Chia Egg
Chia eggs are another great substitute for eggs. They are simple and easy to make, just like the flax eggs. Chia eggs differ from flax eggs in that they have a gel-like texture.
To make chia eggs, combine 1 tablespoon chia seed with 3 tablespoons of water. Allow it to sit until the mix thickens.
Chia eggs are a great substitute for eggs in cakes, pancakes, no bake desserts, and cookies. Chia eggs thicken the recipe, so they work well for vegan cake mixes that require 1-2 eggs.
Perks: Binds and emulsifies
Ratio: 1 egg = 1 tablespoon chia seeds plus 3 tablespoons water
Banana
Bananas are both vegan and plant-based, making them a great egg replacement. They are affordable, easy to find, and perfect for sweet desserts.
A ripe banana is a great substitute because it helps the cake brown. It is important to note that bananas have a strong flavor that might show up in the finished product.
The consistency of mashed banana works well in pancakes, quick breads, and muffins. It is best to use a mashed ripe banana in a cake that has a banana flavor or a mix that would be complimented by a slight banana taste.
Perks: Binds and moistens. Easy to find at grocery stores.
Ratio: 1 egg = ½ mashed or pureed ripe banana
Applesauce
Applesauce is a versatile substitute in baking. It is the most popular of fruit purees used to adapt a recipe to vegan.
Unsweetened applesauce is a good substitute for egg because it contains pectin, which acts as a binder. This can make your batter a bit denser.
Applesauce is a moist substitute with a seamless taste, so it works well in cake recipes that are baked. The moisture of the apple sauce prevents the cake from drying out.
For the best results, the most apple sauce you should use as a substitute is about 1 cup. Adding too much applesauce can make your cake chewy.
Perks: Binds and moistens, works well with baked recipes.
Ratio: 1 egg = ¼ cup of applesauce (avoid exceeding more than 1 cup per recipe)
Other Pureed Fruits
Pureed fruits are a great plant-based alternative to eggs. As mentioned, pureed apple and banana are among the most popular egg replacements in vegan baking.
Other pureed fruits include avocado, prunes, pumpkin, squash, sweet potato, softened dates, and plumped raisins. These will leaven cakes up to 50% while adding moisture.
The cakes will not brown as much with these fruit purees, so keep a close eye on it while it is baking. Also, recall that bananas may affect the cake's flavor. Avocado and pumpkin puree, on the other hand, typically do not.
Since avocados are thick and creamy, they work best with brownies, thicker cakes, and quick breads.
Perks: Binds, moistens, and leavens cakes up to 50%. Easy to find at grocery stores.
Ratio: 1 egg = ¼ cup fruit puree
Vinegar and Baking Soda
Vinegar and baking soda might sound like a science experiment, but it is a great option for eggless baking!
Vinegar and baking soda create fluffy cakes with a lighter texture. This substitute works well with recipes that require the cake to rise.
Apple cider vinegar or white vinegar can also be used as an egg replacement. The acidity of the vinegar mixed with the baking soda creates bubbles. It is fun to watch, and the chemical reaction helps the cake rise and lift.
It is important these two are not mixed ahead of time. The baking soda should be added to the dry ingredients just before baking. The vinegar should be mixed with the wet ingredients.
Perks: Leavens, fluffs, and entertains—a great option for baking with kids.
Ratio: 1 egg = 1 tablespoon baking soda with ¼ to ½ tablespoon vinegar
Lemon Juice and Baking Soda
Like vinegar and baking soda, lemon juice and baking soda is an egg replacement that works as a leavening agent. This will create a light and fluffy texture for cakes, cupcakes, and quick breads.
Perks: Leavens and fluffs. Easy to find at grocery stores.
Ratio: 1 egg = 1 tablespoon baking soda with 1-2 tablespoons lemon juice
Oil, Water, and Baking Powder
Oil, water, and baking powder are kitchen staples that can replace egg in a vegan cake mix. The combination of these ingredients will add some lift and fluff to the cake.
Above all, this is a great option when in a pinch. Vegetable oil is a common oil used in this mixture, making this a great option when options are limited.
Perks: Leavens, fluffs.
Ratio: 1 egg = 2 tablespoons of water with 1 teaspoon of oil and 2 teaspoons of baking powder
Silken Tofu
Silken tofu is a dense substitute for eggs in cake box mix. It has protein, which helps add stability to the cake. It is important to use silken tofu and not firm tofu. Firm tofu will result in a different taste and texture.
Blend the tofu until it is creamy prior to adding it to the mixture.
Using silken tofu as a substitute creates a moist and creamy texture. It works well in brownies, cheesecakes, heavier cakes, puddings, custards, and pies. For extra lift, add a bit of baking soda.
This substitute is good for recipes that call for 2 or less eggs. Adding too much tofu causes the cake to be more dense than desired.
Perks: Adds moisture, texture, and density.
Ratio: 1 egg = ¼ cup of silken tofu
Bob’s Red Mill Egg Replacer
Bob’s Red Mill Egg Replacer is a vegan, gluten-free, bean-free, soy-free, and grain-free alternative to eggs. It is made with 4 ingredients: potato starch, baking soda, tapioca flour, and psyllium husk fiber.
It can be used to replace a whole egg, egg whites, or an egg yolk. The egg replacer is mixed with water and sits for about 1 minute to thicken. It works well in cakes, cookies, quick breads, and muffins.
Perks: Mimics eggs and can be tailored to replace whole eggs, egg whites, or egg yolks.
Ratios:
1 egg= 1 tablespoon Bob’s Red Mill Egg Replacer with 2 tablespoons water
1 egg white= 1.5 teaspoons Bob’s Red Mill Egg Replacer with 2 tablespoons water
1 egg yolk= 1.5 teaspoons Bob’s Red Mill Egg Replacer with 1 tablespoons water
Ener-G Egg Replacer
Ener-G Egg Replacer is a vegan, nut free, gluten free, soy free, and pareve egg substitute. It is made specifically for baking and mimics eggs by binding the ingredients of the cake box mix.
Ener-g Egg Replacer can be used to replace egg whites or egg yolks in baking. Ener-G is made with potato starch, which is something to keep in mind for potato allergies.
Perks: Mimics eggs well.
Ratio: 1 egg = 1.5 teaspoons of Ener-G powder with 2 tablespoons of warm water
The Neat Egg
The Neat Egg is an all-natural egg replacer that can be used in vegan baking. It is free of soy, GMOs, and gluten and made with two ingredients: chia seeds and garbanzo beans.
Both of these ingredients can be used independently as an egg replacement in vegan recipes.
The Neat Egg acts as a leavening agent and binder in recipes. Neat Egg is made specifically for baking, so it cannot be used to make an edible egg. The Neat Egg powder is mixed with water to create the egg replacement.
Perks: Mimics eggs well.
Ratio: 1 egg = 1 tablespoon of Neat Egg with 2 tablespoons of water
Orgran No Egg Egg Replacer
Orgran No Egg Egg Replacer is an egg replacer that is free of GMOs, gluten, wheat, peanuts, soy, tree nuts, cholesterol, and yeast.
Orgran No Egg is designed for egg-free baking by creating a similar texture. It works well in cakes, pancakes, meringues, muffins, and many more baked goods.
One bag of Orgran No Egg is equal to 66 eggs, so it goes a long way in the kitchen. Combine the powder with water and stir until it is free of lumps.
Perks: Mimics eggs well.
Ratio: 1 egg = 1 teaspoon Orgran Egg Replacer with 2 tablespoons of cold water
Plain Yogurt
Vegan, plain yogurt has a smooth texture that makes a good egg replacement. A plant-based yogurt will also add extra protein and preserve moisture in the cake.
Use unsweetened vegan yogurt to control the sweetness of the cake. This egg substitute is great for cake mixes that have a moist final product.
Perks: Adds extra protein and moisture.
Ratio: 1 egg = ¼ cup of yogurt
Plant-Based Milks
Vegan and plant-based milks can be used to replace eggs in baking. Coconut milk, soy milk, hemp milk, almond milk, and cashew milk are a few varieties that suit a vegan recipe.
Keep in mind that each of these milks have a unique taste. Coconut and cashew milk will create the creamiest textures in your cake mix. They are higher in fat as well and fat helps to carry flavor.
Almond milk, cashew milk, and hemp milk may have a nuttier and/or earthier taste. These complement rich flavors well, like chocolate and red velvet.
Perks: Adds moisture and creamy texture (when using coconut or cashew milk).
Ratio: 1 egg = ¼ cup non-dairy milk
Aquafaba
Aquafaba became popular in 2016 as a substitute for eggs and egg whites. Aquafaba is the brine of garbanzo beans, also known as chickpeas. It is often used in vegan recipes to make marshmallow fluff, macarons, meringues, and mousse.
Aquafaba can be used plain or whipped. When whipped by hand or with an electric mixer, the aquafaba becomes light and fluffy. It looks like whipped egg whites.
This is a good substitute for egg whites or avoiding egg yolks, as it is similar to whipped egg whites. Use low or no sodium chickpea brine to keep the sodium content low and avoid a salty taste.
Aquafaba is often used for Angel Food Cake for those on a vegan diet or an egg allergy.
Perks: Leavens and fluffs when whipped. Binds well when un-whipped.
Ratios:
1 egg= 3 tablespoons of aquafaba
1 egg white= 2 tablespoons of aquafaba
1 egg yolk= 1 tablespoon of aquafaba
Protein Powder
Have a large tub of plant-based protein in your kitchen? Great news! Protein powder can also be used to substitute whole eggs in boxed cake recipes.
The powdered protein will give your recipe the structure it needs. Keep in mind the flavor of the protein powder will affect the taste. Fortunately, protein powders come in flavors like chocolate and vanilla that have similar taste compared to boxed cake flavors.
Perks: Binds and adds structure.
Ratio: 1 egg = 3 tablespoons of water with 1 tablespoon of protein powder.
Coconut Oil
Coconut oil is a versatile cooking staple that contains healthy fat and delicious flavor. It can be used to replace eggs in baking.
The fats of the coconut oil will carry the flavor of a box cake mix. Melt the coconut oil prior to adding it to the mixture. Stir quickly so the oil does not solidify.
Keep in mind that coconut oil can melt after the final cake is baked. When baking with coconut oil, always store the final cake in a cool place.
Perks: Binds, moistens, and gives natural coconut flavor.
Ratio: 1 egg = 1 tablespoon or ¼ cup coconut oil, adjust as needed
Chickpea Flour
Chickpea, or garbanzo bean, flour is a staple in a vegan pantry. It makes a great egg substitute because it creates a soft yet structured texture to the cake mix.
Chickpea flour acts as a leavening agent and binder, while adding extra protein to the mix. Chickpea flour combines with water to replace egg in the original recipe.
Having trouble finding chickpea or garbanzo bean flour? Whole wheat flour can also be used in place of chickpea flour with the same measurements.
Perks: Binds and thickens.
Ratio: 1 egg = 3 tablespoons of water with 3 tablespoons of chickpea flour (use 4 tablespoons of chickpea flour for an extra large egg)
Arrowroot Flour
Arrowroot Flour is a gluten-free option to replace eggs. The starch from the tuber plant is extracted from the roots. The starch is turned into powder and flour.
Arrowroot flour works well as a binding agent in vegan cake mixes. The light texture of the flour compliments delicious cakes, cookies, quick breads, and muffins.
Perks: Binds and thickens.
Ratio: 1 egg = 2 tablespoons arrowroot flour with 2 tablespoons water
Cornstarch
Cornstarch is an egg alternative that helps to thicken recipes. This is a good option for a cake that has a denser consistency.
Cornstarch works well in cakes, custards, breads, and cookies. Potato starch, tapioca starch, and agar can be used as well.
Perks: Binds and thickens.
Ratio: 1 egg = 2 tablespoons cornstarch with 2 tablespoons warm water
Nut Butters
Nut butters, such as peanut butter, are used as a high protein substitute for eggs. They bind the ingredients together and have healthy fats that carry flavors.
Creamy nut butters are best to create a smooth texture. Cashew, almond, and sunflower butters are good options if there is a peanut allergy.
Each nut butter has a distinct taste and could affect the flavor of the cake. This is not the best egg replacement for delicious cakes, but it works well in heavier baked goods.
Perks: Binder, carries flavor. Best for heavier baked goods like thick cookies and brownies. Easy to find at grocery stores.
Ratio: 1 egg = 4 tablespoons of nut butter
There are plenty of vegan egg substitutes to choose from when baking a vegan cake. Turning your boxed cake mix into a delicious vegan dessert is easier than ever, whether you are plant based, have egg allergy, or simply out of eggs!
Substitute Guide for Cake Mix Egg Substitutes
All the information you need organized for you below!
Cake Mix Egg Substitutes Substitution Graphic
Egg Substitutes for Cake Mix Table
| Substitution | Qualities | Ratio |
|---|---|---|
| Can of Soda | Easy, creates fluffy cake. Easy to find at grocery stores. | 1 can of soda per box of cake mix |
| Flax Eggs | Binds, emulsifies, and preserves moisture. | 1 egg = 1 tablespoon ground flax seeds plus 3 tablespoons water |
| Chia Egg | Binds and emulsifies. | 1 egg = 1 tablespoon chia seeds plus 3 tablespoons water |
| Banana | Binds and moistens. Easy to find at grocery stores. | 1 egg = ½ mashed or pureed ripe banana |
| Applesauce | Binds and moistens, works well with baked recipes. | Ratio: 1 egg = ¼ cup of applesauce (avoid exceeding more than 1 cup per recipe) |
| Other Pureed Fruits | Binds, moistens, and leavens cakes up to 50%. Easy to find at grocery stores. | 1 egg = ¼ cup fruit puree |
| Vinegar and Baking Soda | Leavens, fluffs, and entertains—a great option for baking with kids. | 1 egg = 1 tablespoon baking soda with ¼ to ½ tablespoon vinegar |
| Lemon Juice and Baking Soda | Leavens and fluffs. Easy to find at grocery stores. | 1 egg = 1 tablespoon baking soda with 1-2 tablespoons lemon juice |
| Oil, Water, and Baking Powder | Leavens, fluffs. | 1 egg = 2 tablespoons of water with 1 teaspoon of oil and 2 teaspoons of baking powder |
| Silken Tofu | Adds moisture, texture, and density. | 1 egg = ¼ cup of silken tofu |
| Bob’s Red Mill Egg Replacer | Mimics eggs and can be tailored to replace whole eggs, egg whites, or egg yolks. | 1 egg= 1 tablespoon Bob’s Red Mill Egg Replacer with 2 tablespoons water |
| Ener-G Egg Replacer | Mimics eggs well. | 1 egg = 1.5 teaspoons of Ener-G powder with 2 tablespoons of warm water |
| The Neat Egg | Mimics eggs well. | 1 egg = 1 tablespoon of Neat Egg with 2 tablespoons of water |
| Orgran No Egg Egg Replacer | Mimics eggs well. | 1 egg = 1 teaspoon Orgran Egg Replacer with 2 tablespoons of cold water |
| Plain Yogurt | Adds extra protein and moisture. | 1 egg = ¼ cup of yogurt |
| Plant-Based Milks | Adds moisture and creamy texture (when using coconut or cashew milk). | 1 egg = ¼ cup non-dairy milk |
| Aquafaba | Leavens and fluffs when whipped. Binds well when un-whipped. | 1 egg= 3 tablespoons of aquafaba |
| Protein Powder | Binds and adds structure. | 1 egg = 3 tablespoons of water with 1 tablespoon of protein powder. |
| Coconut Oil | Binds, moistens, and gives natural coconut flavor. | 1 egg = 1 tablespoon or ¼ cup coconut oil, adjust as needed |
| Chickpea Flour | Binds and thickens. | 1 egg = 3 tablespoons of water with 3 tablespoons of chickpea flour |
| Arrowroot Flour | Binds and thickens. | 1 egg = 2 tablespoons arrowroot flour with 2 tablespoons water |
| Cornstarch | Binds and thickens. | 1 egg = 2 tablespoons cornstarch with 2 tablespoons warm water |
| Nut Butters | Binder, carries flavor. Best for heavier baked goods like thick cookies and brownies. Easy to find at grocery stores. | 1 egg = 4 tablespoons of nut butter |
Do you have any other tried and true substitution recommendations? Please let me know in the comments!
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