We usually don't recommend substituting ingredients in baking recipes. Why? Because baking is a science. There's a reason for each ingredient and even why each ingredient is precisely measured.Both of these things combined ishow you achieve baking perfection.
Sure, not everyonehas measuring tools or even the right ingredients at the time that they want to bake something delicious. This is where ingredientsubstitutes come in. There are some easy ingredient swaps you can do: use evaporated milk diluted in waterinstead of fresh milk, use chopped chocolate instead of chocolate chips, and use peanuts instead of walnuts.
However, not all ingredient substitutes are as easy to do. In fact, substituting an important ingredient can makeyour baking recipe fail! We do realize, however, that one of the major ingredients in many baking recipes is eggs.
It's hard to substitute eggs for another ingredient. Eggs act as more than just an ingredientto make yourfood taste delicious. Whether you use just theyolks, white, or both, eggs play a critical roleinbaking recipes. It can act as a binder, a leavener,a thickener, or evencolor and flavor. That's why using another ingredient in place of eggs is difficult.
However, that doesn't mean it can't be done for cake recipes.
If you have run out of eggs or are leaving it out for any reason, here are possiblesubstitutes for eggs in cake recipes that you can use:
1 Mash a banana.
We know this may sound odd but use a banana or two. According to Gemma Stafford fromBigger Bolder Baking, who is a professional baker,you can mash a banana and use that in place of an egg. You'll have to measureout around 1/4 cup per large egg. She recommends you use 1/2 medium Cavendishbanana but if you're using a Lacatan or Latundan banana, 1 banana should be enough. Just to be precise, measure out 1/4 cup mashed banana per egg that is in the recipe.
Just note that this will add a banana flavor to your cakes but we think that's not a bad thing.
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2Mix baking powder, oil, and water.
If you don't want to add bananas to our cake, according to SheKnows, you can use a combination ofthese three ingredients to replace an egg in most baking recipes. This iswhat you do to make this emulsion: mix 2 tablespoons water, 1 teaspoon oil, and 2 teaspoons baking powdertogether in a small bowl.
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3Use taho.
Tofumay be themost useful ingredient for vegetarians.It's the meat substitute for many meaty dishes, so it's no surprise that tofu can be used in baking, too. In this case, it's an eggsubstitute.
To use tofu for the egg in cakes, SheKnows recommends tomeasure out 1/4 cup silken tofu or taho per egg that you needwhile BiggerBolderBaking suggests 4 tablespoons tofu is perfect for cake recipes.
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4 Make buttermilkor applesauce.
According to BiggerBolderBaking, you can also use buttermilk or applesauce in place of eggs. Just like the tofu, measure 4 tablespoons buttermilk or applesauce.
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5Mix ground flax seeds with water.
If you happen to have an allergy that might be triggered by eggs or just want to eat healthier, this substitute may be in your kitchen already: flax seeds or flaxseeds. According to Kids With Food Allergies, this is one of their recommended egg substitutes. To make this into an egg substitute,grind up enough flax seeds to make 1 tablespoonground flax seedsand mix this with 3 tablespoons warm water. Let the mixture become gelatinous, about 1 minute, before using for an egg.
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Now that you know what you can use as a substitute for eggs, try it with any of theserecipes:
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