Famous one-egg cake recipe can be made in less than an hour (2024)

FAQs

What happens if I'm one egg short for a cake? ›

You will end up with an edible cake but it will not turn out as the recipe intended because it won't rise so much and the texture will be denser. It's better to add 2oz or 3–4 tablespoons of something wet to replace the missing egg. (Search online for egg replacements).

By removing this structure-building ingredient, you make the cake less structurally sound, so it becomes less fluffy and more likely to fall apart. Additionally, eggs also add to the cake's flavor profile, so cakes without eggs may taste too sugary.

One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Substitutes like vinegar and baking soda, plain yogurt or buttermilk can help keep cake light, airy and structurally sound. Replace each egg with 1 teaspoon of baking soda combined with 1 tablespoon of vinegar, ¼ cup of plain yogurt or ¼ cup of buttermilk.

1 box of chocolate cake mix 1 cup of mayo Sub mayo in place of the oil and eggs called for on your box of chocolate cake mix, add water as instructed, and bake as instructed. Top with frosting of choice (I made a chocolate glaze) and enjoy! It does not taste like mayonnaise but it is incredibly rich and moist!

Consider egg whites: When you're making store-bought cake mixes, you can get away with using just egg whites as your substitute for whole eggs because the mixes usually include other ingredients that help with tenderness and texture. Two egg whites—or 1/4 cup fat-free egg substitute—can replace 1 whole egg.

It's a swap that makes sense since mayonnaise is made of mostly oil and egg. It provides moisture, which keeps the baked goods soft and tender, just like oil does.

Use the 1 whole egg the recipe calls for, but reduce any liquid also used (water, milk or oil) by 1 teaspoon once halved.

What can I use in brownies instead of eggs? ›

Some alternatives to eggs in baking include applesauce, mashed banana, yogurt or silken tofu, flaxseed or chia seed "eggs," and commercial egg replacers. Milk alone cannot replace eggs in baking due to differences in their properties.

Arrowroot Powder

Works for: Arrowroot is a thickening agent, much like cornstarch. Its natural thickening properties make it a useful substitute for an egg when the eggs purpose is to bind and stabilize. Cookies, muffins and quick breads are good choices.

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

To use this egg substitute, mash one ripe banana or measure 1/4 cup of applesauce to replace each egg. If you don't have either, you can try 1/4 cup of canned pumpkin per egg instead. You'll only want to replace up to two eggs total, or the muffins might not turn out as intended.

If you use too few eggs, your cake won't hold together well, but using too many will result in a cake that is more dense, spongy, and rubbery than it should be. Adding just one extra egg is enough to add moisture and richness. I always add an extra egg to get a denser cake.

Baking: Egg Substitution: In some baking recipes, eggs can be replaced with milk, especially in recipes where eggs act as a binder. For example, in pancake or waffle recipes, you can sometimes use milk instead of eggs to create a similar texture. Use 1/4 cup of milk as a substitute for each egg.