You’re well into the recipe, the batter’s almost ready, and… there’s not a single egg left in the fridge. Many amateur bakers then find themselves wondering what to use instead of eggs in a cake, whether due to a lack of stock, an allergy, or a vegan lifestyle. Good news: there are several alternatives that really do work, provided you use the correct proportions.
This guide details 7 reliable alternatives to eggs, their exact equivalents, and their effect on the final texture of your cake.
The essentials at a glance: depending on whether the egg is used to bind, soften or make your cake rise, the best alternative varies. This guide helps you choose the right one, with the exact equivalents for each case.
What can you use to replace eggs in a cake? Understanding their role in the batter
In a cake batter, eggs do a bit of everything: they bind the ingredients together, they provide fat – and therefore moistness – and they can also play a slight role in making the cake rise. It is precisely because they combine these functions that there isn’t just one right answer to ‘what to replace them with’; it all depends on what you’re trying to achieve.
If it’s mainly the raising effect you’re concerned about, bear in mind that this isn’t quite the same issue: check out our comprehensive guide to alternatives to baking powder, if your recipe is lacking in lift rather than binding power.
What to use instead of eggs in a cake: 7 alternatives and their equivalents
Each alternative has its strengths and limitations. Here are the seven that deliver reliable results, tried and tested in baking.
1. Apple compote
This is undoubtedly the easiest option to have to hand. It adds moisture and a little binding power, but be careful: if it’s already sweetened, remember to reduce the amount of sugar in your recipe. The result will be slightly more crumbly than when using an egg, but honestly, you won’t notice the difference in a richly flavoured cake.
2. A very ripe banana, mashed with a fork
Same principle as the compote, but with a more pronounced flavour. It’s best reserved for chocolate cakes or spiced cakes, where its flavour blends into the mix rather than overpowering it.
3. Yoghurt, plain or plant-based
Probably the most subtle alternative in terms of flavour. This is the one we recommend when you really don’t want to alter the original recipe.
4. Chia seeds
Soaked in water for a few minutes, they form a light gel that mimics the binding properties of an egg surprisingly well. A tip that works just as well in sweet as in savoury dishes.
5. Flaxseeds, ground at the last minute
They work on the same principle as chia. A word of advice, though: grind them just before using them, as they quickly lose their effectiveness once exposed to the air.
6. Starch (cornflour or potato starch)
When mixed with a little water, it creates a lighter, almost airy batter. A good option when you want to lighten a recipe that tends to be dense.
7. Aquafaba, as a substitute for egg white
This one always comes as a surprise the first time. When whipped to stiff peaks, it behaves almost exactly like beaten egg white – enough to make a thoroughly convincing meringue.
Comparison table: equivalents and effects on texture
| Alternative | To replace 1 egg | Effect on texture |
|---|---|---|
| Apple sauce | 50 to 60 g | Moist, slightly more crumbly |
| Mashed banana | 50 g | Soft, with a more pronounced flavour |
| Yoghurt | 60 g | Very similar to the original |
| Chia seeds + water | 1 tbsp + 5 tbsp water | Good binding power |
| Ground linseeds + water | 1 tbsp + 3 tbsp water | Binder, slightly thicker |
| Starch + water | 2 tablespoons + 4 tablespoons of water | Lighter texture |
| Whisked aquafaba | 60 g | Light and airy, similar to beaten egg whites |
Special cases: replacing eggs in a chocolate cake, vegan recipes or on their own
What can you use to replace eggs in a chocolate cake?
Good news: chocolate is very forgiving. Mashed banana or apple sauce can be slipped in without being noticed, whilst providing exactly the moist texture you’re looking for in this type of cake.
What can you use to replace egg whites or yolks separately?
For stiffly whipped egg whites, aquafaba remains the gold standard, without a doubt. For an egg yolk, whose main role is to provide fat and act as a binder, a tablespoon of yoghurt or milk does the job very well.
What can you use to replace eggs in a vegan cake?
The secret is often to combine two alternatives rather than choosing just one: a binding agent such as linseeds, combined with plant-based yoghurt for moisture. This is the combination most commonly used by bakers who work without animal products.
The most common pitfalls: a substitute that’s too runny, without adjusting the flour, results in a batter that never finishes cooking in the centre. Bananas or fruit purée in a delicate cake can overpower the flavour. And forgetting to whisk the aquafaba to stiff peaks before folding it in means it loses all its light, airy texture.
Maé Innovation: the right baking tin when replacing eggs in a cake
What we often notice is that egg-free batters are stickier and more difficult to remove from a standard baking tin, due to the lack of the natural fat that eggs usually provide. A premium food-grade silicone mould, such as the Silmaé range from Maé Innovation, solves this problem without even needing to grease it, whatever alternative you use in your recipe.
For professional bakers seeking consistent results with egg-free or vegan ranges, Maé Innovation also offers bespoke moulds, designed to suit your formats and production requirements.
Frequently Asked Questions
Request a quote for a bespoke mould
Maé Innovation: specialists in food-grade silicone moulds and components tailored to your baking needs.
