One thing vegans have gotten really good at is finding creative ways to go without common baking ingredients like eggs and milk products.
It turns out that while you won’t find a perfect match for eggs, there are a few ways to substitute eggs in a cake mix that will still get you a reasonably fluffy result.
Let’s go through them, one-by-one.
This is my go-to vegan egg replacement in general.
Flax is the best substitute for eggs in terms of binding and texture, but it’s better in foods like cookies or brownies that are a bit denser.
Whisk together 1 tablespoon of ground flax with 2 tablespoons of water for each egg you need to replace, and let it sit for at least 5 minutes. Warm water works better than cold water to encourage absorption.
Vinegar and Baking Soda
The classic volcano reaction can help make your cake fluffier.
Substitute 1 egg with 1 teaspoon of baking soda, and 1 tablespoon of vinegar.
It obviously won’t give you the same flavor, but helps with texture.
Another alternative is to use a mashed up ripe banana or applesauce.
Both these fruits are healthy substitutes that will act as binders. They won’t help with fluffiness too much, so look for cake mixes that have making powder or some other leavening agent included.
Replace 1 egg with 1/4 cup mashed banana or applesauce.
I highly encourage you to try each of these options at different times to see which one works best for you.
Different egg substitutions work better in different cake mixes and recipes.