Egg Substitute for Cake Mix

Eggs are incredibly healthy and versatile, making them a popular food for many. They’re especially common in baking, where nearly every recipe calls for them. Fresh eggs are packed with lean protein and fortified with nutrients in healthy quantities. One large egg (10 grams) contains 77 calories, 0.6grams carbs, 5.3grams total fat, 1.6 grams of saturated fat, 2.0 grams of monounsaturated fat, 212 grams of cholesterol, and 6.3 grams of protein. Eggs give you vitamin A, vitamin C, vitamin D, and vitamins B2, B12, B5. Natural vitamins in eggs include phosphorus, selenium, zinc, magnesium, cobalamin, iron, and calcium.

The health benefits of eggs are endless.

• Calcium helps build and maintain strong bones and properly help the heart, muscles, and nerves function.
• Phosphorus plays a significant role in how your body uses carbohydrates and fats and helps the body utilize protein for the growth, maintenance, and repair of cells and tissues. But most importantly, phosphorus helps the body make ATP, an energy-storing molecule.
• Selenium aids metabolism and thyroid function. It also fights damages caused by oxidative stress.

Egg yolk contains vital antioxidants called lutein and zeaxanthin. These substances have major benefits for eye health. The cholesterol in eggs is the “good” cholesterol called High-density Lipoprotein (HDL). Higher HDL in the body reduces the risk of heart disease, stroke, and a host of other health problems. A study shows that eating two eggs per day for six weeks increases HDL levels by 10%.

Egg Nutrition Facts

Egg Substitute for Cake Mix

The most important job of eggs in a cake mix is to contribute structure in proteins from both the yolk and the white. The protein coagulates as the cake bakes and forms the cake crumb along with the starch from the flour. Other functions of eggs in cake mix includes binding, leavening, moisturizer, and flavouring.

Substitute egg in cake mix is needed for multiple reasons. First, most people have allergies to eggs and do not like egg recipes. The taste or smell of eggs may be repulsive and offensive. Secondly, dietary preferences may hinder you from eating eggs. Lastly, you might just be out of eggs and cannot make it to the grocery store. Or maybe you want an adventure in the kitchen.

Below are some substitutes for egg in cake mix:

Aquafaba

Aquafaba is the liquid leftover from cooking beans and other legumes. It is the same liquid found in canned legumes like canned chickpeas and canned beans. Aquafaba has the consistency of raw egg whites, making it a perfect substitute for egg in cake mix.

Aquafaba does little to affect the taste of your recipe. It looks and feels just like egg white and will do a perfect binding job in your baking. Aquafaba is totally vegan-friendly as a derivative from plant produce. To replace one egg, use 3 tablespoons (45 grams) of aquafaba.

Silken Tofu

Tofu is condensed soy milk that has been processed and pressed into solid blocks. Silken tofu has high water content and has a softer consistency.

Silken tofu is relatively flavourless, but it can make baked goods dense and heavy, so it’s best used in brownies, cookies, quick bread, and cakes. Replace one egg with 1/4cup (60 grams) of silken tofu purée.

Vinegar and Baking soda

Distilled vinegar (or apple cider vinegar) mixed with baking soda creates a chemical reaction. This reaction mixes carbon dioxide with water so that when used in cooking, it makes the recipe light, moisture, and airy.

This mixture resembles eggs in colour and consistency and makes your recipes rise and fluffy.

Substitute one large egg with a mixture of 1 tablespoon (7 grams) baking soda and 1 tablespoon (15 grams) vinegar. This mixture is totally vegan. For the best result, stick with these two types of vinegar: apple cider vinegar or white distilled vinegar.

Apple sauce and baking powder

Apple sauce is made from cooked peeled (or unpeeled) apples. For effective substitution, it is best to use the purée made from peeled apples. Apple sauce is made commercially with or without sweeteners. When using sweetened apple sauce, you may want to watch the amount of sugar or other sweeteners in your recipe.

Although apple sauce matches the colour and binding potentials of eggs, it is lighter. To even the consistency, baking powder is added to the sauce.

A quarter cup of this mixture (65 grams) will replace one large egg in your recipe.

Mashed Banana

This substitute is readily available and vegan-friendly. Your baking may have a hint of banana flavour. Other puréed fruits like pumpkin and avocado work too and may not affect the flavour as much.

You can substitute one egg with 1/4cup (65 grams) of mashed banana purée.

Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist. This egg substitute is best in cakes, muffins, brownies, and quick bread.

Egg Substitute in Cakes and Cupcakes

In cakes, eggs are essential. Hence, to get the desired outcome, the following substitutes are most suitable: mashed banana, apple sauce, and silken tofu.

For each whole egg used, you can substitute it with one of the following:

½ a medium Banana, mashed

¼ cup (4 tablespoons), Apple sauce, or Silken tofu.

Egg Substitute in Brownies

Brownies require the most moisture, and here, colour is of the essence. So, these are the best substitute to get the best result just as baking with eggs:

Apple sauce ¼ cup (4 tablespoons)

Aquafaba ¼ cup (4 tablespoons)

Frequently Asked Questions [FAQs] What happens if you don’t add eggs to the cake mix?

If you don’t add eggs to the cake mix, the end result will be a little more delicate and without support. The end result might not bind ad properly. This will greatly affect the structure of the baked goods.

What happens if I add an extra egg to my cake mix?

Some bakers will argue there is no such thing as excess eggs. Extra egg in the cake mix allows the batter to hold extra liquid and sugar; this gives you baked goods more moisture and a warmer feel.

What happens when you overbeat a cake?

This will result in the formation of elastic gluten strands, making your baked goods much denser. This is not a favourable outcome for cakes, so it is advised not to overbeat cake mix.

Conclusion

This beneficial, versatile ingredient may not be suitable for ovo-vegetarians or those who suffer allergies. The substitutes in this article are vegan friendly, contain fewer allergic materials, and are very accessible. Remember to use the right quantity of substitutes and be wise to choose the right as some of these substitutes may affect your recipe’s taste or feel.

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