What can I use as a substitute for an egg in a cake mix?

For baking

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR silken tofu (Substitute 1/4 cup tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

1

Substitute For Eggs

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Substitute Eggs In Cake

Add salt, and triple the baking soda, and vinegar, if your cake doesn't taste great yet ;)

Hi Yahz, Yep--I've done this before and it works great. Use 3 tbl. spoons of REAL mayo (NOT Miracle Whip or any other spread). Mayo, itself contains only eggs, oil & vinegar. For a little more moisture (you probably won't need it), but if you feel you do, use either an extra tbl. spoon of cooking oil, 2-3 tbl. spoons of applesauce, OR--in the event that this might be a chocolate cake, you can use 3 tb;. spoons of TOMATO SOUP--right out of the can/do not dilute. You will never taste the tomato soup once the cake is baked, but you're gonna LOVE it, and will probably do this again. Good luck with this project--it'll turn out GREAT! SHARON

I swear by this! Especially great if you have food allergy to eggs.

1 Tablespoon finely ground flaxseeds + 3 Tablespoons water = one egg

You must be on the east coast like me...I'm snowed in too. That's why I am on here!!

Use the mayo trick. But I think the best is the soda. Great suggestion!!

mayo works the best and you know you can substitute oil by using applesauce works great!