What can I substitute for eggs in a cake?
What to substitute for an egg in baking? Do you have a great desire to bake, but no longer have an egg available? Don’t panic, there are many ways to replace your eggs! It is even possible to replace only the egg white. If you are a vegetarian, this article is also made for you!
Are you out of eggs and your guests are about to arrive? Didn’t have time to go shopping and you want to bake a cake? Do you want to cook without eggs? Don’t worry, in your cupboards or in your refrigerator, you should find an egg substitute.
First of all, it is good to specify that if your recipe only required one egg, and it contains gluten or a binder such as milk or yogurt, then it is quite possible to simply remove the egg from the recipe. If, despite everything, you want to replace the egg, then here are our recommendations.
Replace eggs with fruit
This fruit is already used as a substitute for flour, as we told you in our article “What can I replace butter in a cake? , will also make an excellent egg substitute. Once crushed, the banana can be placed in your cake batter to replace the egg. Opt for bananas in strong chocolate desserts, because this fruit has a very strong taste that could quickly outweigh the flavor of your cake. It’s also an opportunity to give a new flavor to your favorite desserts!
Equivalence: 50 g of very ripe banana to replace the egg.
Do you have some apples in stock? Stew them and use this applesauce to replace eggs in a cake. If your compote is already sweet, do not sweeten your cake batter to avoid getting a cake with too much sugar. Applesauce can make your cake more crumbly after baking.
Equivalence: 50 to 60 g of apple compote to replace an egg.
In addition to fruits, many other foodstuffs can be used instead of eggs: this is the case with so-called mucilaginous seeds.
Replace eggs with seeds
First, let’s clarify what mucilaginous seeds are. These are seeds that swell when they come into contact with water. This is the case with chia seeds, and it is the texture obtained afterward that makes these seeds ideal for replacing eggs. Soak your seeds for 10 minutes in water before using them in your preparation. In addition, the seeds can replace the egg in a sweet or savory preparation.
Equivalence: 1 tablespoon of seeds with 5 tablespoons of water to replace an egg.
Unlike chia seeds, flaxseeds, when used as an egg replacement, must be ground. Take care to grind only the amount needed, so as not to waste any flax seeds.
Equivalence: 1 tablespoon of flax seeds in 3 tablespoons of water to replace an egg.
Substitution for eggs can be done in many other ways. We are going to present you with 5 other alternatives to eggs.
The other alternatives
Present in all refrigerators: yogurt is an excellent binder, and will therefore take the place of eggs in your cakes without difficulty.
Equivalence: 60 g of yogurt to replace an egg.
Whether it’s potato starch or cornstarch (cornflour for example), both are perfect for replacing eggs in your preparation. In addition, the starch helps to lighten your preparations!
Equivalence: 2 tablespoons of starch mixed with 4 tablespoons of water to replace an egg.
Who would have thought: the sparkling water used to replace eggs! Does that sound crazy to you? And yet, the gas contained in sparkling water acts as a binder in your recipes, as eggs could do. The sparkling water will be perfect for the preparation of cupcakes, cakes, or quick bread dough.
Equivalence: count 60 ml of sparkling water for one egg.
Well known for its gelling power, agar-agar, which is a gelling agent made from seaweed, is ideal for replacing eggs in vegetarian recipes, for example.
Equivalence: 1 tablespoon of agar-agar mixed with 3 tablespoons of water to replace an egg.
Very popular in vegetarian or vegan diets, silken tofu can be used as an egg substitute in your preparations.
Equivalence: 50 g of tofu for an egg.
Here we have gone through all the foodstuffs that can replace eggs, whether in sweet or savory recipes. And if you simply need an equivalent for egg white, opt for the water for preserving chickpeas: aquafaba. Can easily be whipped, you can use it to make meringues as beautiful as egg white. For this, count 60 g of aquafaba to replace an egg white.