Out of Eggs (in Cake)? Try These 5 Easy Swaps
Run out of eggs (in cake) mid-recipe? No worries. We've got 5 tried-and-tested substitutes that actually work. Whether you're making a quick weeknight dinner or baking something special, these alternatives will save your dish. The most popular swap is curd (yogurt), which works great in baking recipes. Each substitute below includes exact measurements and tips so you know exactly what to do.
⚡ Quick Answer (30 sec read)
Use Curd (Yogurt) instead. 1/4 cup = 1 egg. Keeps cake moist.
✅ 5 Tested Eggs (in Cake) Substitutes (With Exact Ratios)
1. Curd (Yogurt)
Baking1/4 cup = 1 egg. Keeps cake moist.
2. Mashed Banana
Baking1/4 cup = 1 egg. Adds sweetness.
3. Condensed Milk
Baking3 tbsp = 1 egg. Reduce sugar in recipe.
4. Flax Egg
Baking1 tbsp flax + 3 tbsp water = 1 egg. Let sit 5 min.
5. Vinegar + Baking Soda
Baking1 tsp vinegar + 1 tsp baking soda = 1 egg for lift.
Tips for Substituting Eggs (in Cake)
When substituting eggs (in cake) in baking, always consider how the swap affects moisture, fat content, and flavor. Start with the exact ratios given, then adjust in future batches if needed. For best results, bring refrigerated substitutes to room temperature before mixing.
What NOT to Do When Substituting Eggs (in Cake)
- xDon't use the same amount without checking the ratio - some substitutes are stronger or weaker than eggs (in cake).
- xDon't substitute in recipes where eggs (in cake) is the star ingredient - the difference will be too noticeable.
- xDon't combine multiple substitutes at once - pick one and adjust from there.
Quick Substitution Ratios
| Substitute | Amount for 1 cup Eggs (in Cake) | Best For |
|---|---|---|
| Curd (Yogurt) | 1/4 cup = 1 egg | baking |
| Mashed Banana | 1/4 cup = 1 egg | baking |
| Condensed Milk | 3 tbsp = 1 egg | baking |
| Flax Egg | 1 tbsp flax + 3 tbsp water = 1 egg | baking |
Safety Tips
- 1.Always check for allergies - if someone is allergic to eggs (in cake), they may also react to certain substitutes like nut-based alternatives.
- 2.When baking, substitutes can affect rising and texture. Test with a small batch first if making for an important occasion.
- 3.Check expiration dates on substitutes - using fresh ingredients ensures the best flavor and food safety.
Frequently Asked Questions
What is the best substitute for eggs (in cake)?
The best substitute for eggs (in cake) is Curd (Yogurt). 1/4 cup = 1 egg. Keeps cake moist. This works well in most recipes that call for eggs (in cake).
Can I use curd instead of eggs (in cake)?
Yes, curd (yogurt) is an excellent substitute for eggs (in cake). 1/4 cup = 1 egg. Keeps cake moist.
What can I use instead of eggs (in cake) in baking?
For baking, the best eggs (in cake) substitutes are: Curd (Yogurt), Mashed Banana, Condensed Milk. These options will give you similar results in cakes, cookies, and other baked goods.
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