I tested out five common and accessible egg replacement options to see which one produced the best eggless cake.
The batter
I decided to test a basic yellow cake recipe Ive used before.
The first round of cake was prepared with egg as a control.
They also add structure and moisture to the finished product.
Truly, theyre incredible.
The results
Lets get to the good stuffthe results.
Here are the best egg replacements for cake, and the worst performers.
This cake was perfectly delicious, spongy, moist, and with no off-flavors.
It was the most similar in structure and flavor to a cake prepared with whole eggs.
Its also the easiest substitution.
Tapioca flour and baking powder.This easy to make mixture produced a good quality final product as well.
Mix one tablespoon of tapioca flour with one tablespoon of cold water.
Stir in a quarter-teaspoon of baking powder, and this replaces one whole egg in your cake recipe.
The mixture will be very liquidy.
Alternatively, you might simply add the extra baking powder measurement to the dry ingredients.
you might usually find tapioca flour in the baking aisle of large supermarkets.
Plus, theyre pretty easy to access in every region and in most grocery stores.
The finished product is sturdy and moist, making it a good cake for handling and decorating.
That said, bananas make your cake taste like bananas.
If you dont like that, then this totally stinks.
However, its not a very good egg replacement.
For context, I used a quarter-cup of Greek yogurt to replace one whole egg.
Imagine if I had used an eight or nine-inch cake pan.
The cake would look like a bowl.
Applesauce.Applesauce produced similar emulsifying results to bananas but without the benefit of firm structure.
you might see in the picture above that after the cake cooled, it dipped in the center.
Not as dramatically as the yogurt one, but still, not great.
If you must use it, use a quarter-cup to replace one egg.
Its vegan, has good structure and moisture, and doesnt negatively alter the flavor of your cake.
