Egg-Free Baking – which egg alternative is the best substitute for cake recipes?

Eggs are amazingly healthy and versatile when it comes to their usage. When it comes to
baking, almost every recipe calls for them as they contribute to the overall structure, colour,
flavour and consistency of the baked goods. In today’s world many a lot of people are going
towards being vegan and egg allergy is the second most common food allergy in the world for
kids, which leaves no choice for the bakes than to find a substitute for eggs in their cake
recipes.
Here is a list of egg alternatives which are as good as eggs and can be used while baking
cakes:

 Apple Sauce
The puree from cooked apples is known as Apple Sauce. It is the most preferred
replacement for an egg as the apple sauce is usually sweet and little or no extra sugar
and sweetener is required to be used in the recipe. One can use 65gms of apple sauce
to replace one egg.

 Yogurt and Buttermilk

Some bakers prefer to use yogurt or buttermilk to replace the eggs in their recipes.
Most of the times bakers prefer to use plain yogurt or buttermilk to replace the egg but
sometimes when there is a specific requirement of flavour, they prefer to use flavoured
yogurt to enhance the flavour of the cake. 60gms of buttermilk or yogurt is used to
replace one egg.

 Flax Seeds and Chia Seeds

Flax Seeds and Chia Seeds are tiny, highly nutritious seeds. Both of the seeds, when
used as a replacement for egg, make the recipe dense and heavy. Many a lot of bakes
prefer to use Flax and Chia Seeds as they enhance the flavour of the cake to a nuttier
flavour. 7gms of the seeds mixed in 45gms of water can replace one egg.

 Nut Butter
Nut butter of Peanut, Cashews and almond butter are sometimes used as a
replacement for eggs in cakes. They enhance the flavour of the finished cake by
making it taste nutty. Some bakes prefer to use nut butter in brownies, pancakes and
cookies too. For replacement of one egg 60gms of nut butter is used.

 Carbonated Water
Carbonated water acts as an excellent replacement for an egg in the recipes where
the final eggless cake has to be light and fluffy. Carbonated water adds moisture to
the cake and also traps the air bubbles which makes the cake feathery. One can
replace one egg with 60gms of carbonated water.

 Aquafaba
Aquafaba is the thick residue left from cooking beans. It has a very similar consistency
to that of an egg white. Be it the home baked cakes, cakes from bakeries or the
convenient cakes that are ordered by cake delivery websites, everywhere it used in
recipes where there is a specific requirement of egg whites. One can use 45gms of
Aquafaba to replace 1 egg.

 Soy Lecithin
Soy lecithin is a by-product of Soybean oil and is used to replace the egg yolk. It has
the similar ability to bind the ingredients together as found in the egg yolk, which makes
it the best replacement for the recipes which require specifically the egg yolk to be
used. 14gms of Soy Lecithin is used to replace one egg yolk.

Some egg alternatives make the final product heavy and dense while some make it
light and fluffy. Try your own alternative from the above list and find the best
replacement of eggs for your recipe.