Substituting Eggs in Cake Recipe

Joined Apr 26, 2010
Hello Everyone,

I am interested in substituting the eggs in my cake recipes and thought to come to the Senseis of baking. I have a few questions regarding this and I hope someone can give me some insight.

1) What can I use in place of the eggs that is a 1 to 1 substitution? I know there are a lot of alternatives out there but I would like the most reliable substitution.

2) What would be the ratio? 2tbs of this, 1 tbs of that...

3) Will this mixture affect the other amounts of the ingredients in the recipe? i.e., Will I have to re-calculate all of the other ingredients when I use the substitution? 

4) Will the texture of the cake be totally different than if I were to use eggs?  I'm trying to accomplish the same texture and taste as if I had used eggs.  

I've read a few different things I could use to replace the eggs but I wanted to get other input/opinions. 


Joined Jan 3, 2005
A very good egg substitute is the holy grail of vegan baking. When a company finally creates it, it will be worth millions. In the meantime, there are substitutes, but the texture is always different (often pancake-like). There are a few decent recipes, so instead of substituting with an egg replacer, it may be better to start with a cake recipe that doesn't even require eggs.
Joined Sep 21, 2010
What about aquafaba? the liquid from canned chickpeas? Or is that only good in a meringue?
Joined Oct 28, 2005
Eggs are hard to sub, but there are many cake recipes out there without eggs. I recently had to make a vegan wedding cake, and I used a recipe without any eggs at all. The only thing about it is it was very soft. No real binder without the eggs.
There are a few egg substitutes out there but I haven't tried them. Aquafaba works great for a meringue, and I have seen it used in place of eggs in a cake, but I haven't tried it personally. I would cook my own chickpeas without any seasonings if it's going to be used. Taste is a whole lot better than from a can.
I've noticed the Joshua John Russell's cakes have no eggs in them, so you could look him up and compare to those.
Joined Nov 13, 2016
What about aquafaba? the liquid from canned chickpeas? Or is that only good in a meringue?
Aquafaba has all kinds of problems. Ambient humidity, allergic reactions to Chickpea protein etc. Solution is a touch of two types of seaweed, plant cellulose and a completely different type of plant protein. We teach this all in our vegan Pastry academy in Spain - school is taught in English
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