If you are one of those people who feel that eggs are the only ingredients that will make your cake soft and fluffy, we'd suggest you rethink! With an increasing number of people turning vegetarians and vegans, the demand for eggless cakes has surged. Chef Gautam Mehrishi shares his secret to baking a fluffy and moist cake without eggs. Trust us, the result is as good as the cakes baked with eggs.
Before we give you the various alternatives to eggs, let's first understand the role that eggs play in a cake. Eggs are used as leavening agents in a cake. The protein in the eggs gives structure and stability to the cake. The velvety texture that makes it so luscious is because of the egg yolk. The yolk traps in the flavour and adds richness to the cake. Eggs also have a binding property that keeps all the ingredients together.
Alternatives to Eggs
Bananas: Choose the ripe and soft variety of bananas and mash them well with the help of a fork. You can make use of overripe bananas for this purpose. Add them to your cake batter and mix well. The bananas act as a leavening agent, giving you a soft and moist cake with a slight hint of banana flavour. Avocados or steamed pumpkin also work well as egg replacers.
Yoghurt: In case you don’t wish to use bananas, here’s an alternative. Take some fermented yoghurt and beat it until you see a smooth paste - no lumps. Add sugar and salt to it and use it in place of the eggs for a leavening effect.
Looking for a healthier alternative to eggs? Try apple sauce. Chop up some apples into small pieces and add them to boiling water. For an enhanced flavour, add a pinch of cinnamon powder to it. Let the apples cook till they appear tender. Let the mixture cool down and blend it into a puree. We call it a healthier alternative as the sweetness of the apples makes you add less sugar to the cake. Store it in an airtight container and refrigerate. Use it within two days of preparing.
Flaxseeds: The omega 3 rich flaxseed solution not only resembles egg white but also functions like it. Take a teaspoon of flaxseed and grind it into powder. Add about 3-4 tablespoons of water to it. Wait for the powder to soak up all the water and turn into a viscous solution. The mucilage in the outermost layer of the flaxseed is responsible for giving it a gel-like consistency which gives structure to the cake. You can use this quantity to replace one egg. Similarly, you can also use chia seeds instead of flaxseeds.
Vegetable oil: Vegetable oil is a great alternative if you are baking a small cake requiring just one egg. You can use up to 1/4th cup of vegetable oil to replace one egg. If using the filtered variety, it may impart a slight flavour to the cake so make sure you add the refined one. Avoid using more than 1/4th cup of oil as it may make the cake very greasy and impart an unpleasant flavour.
Baking powder: To replace one egg, take two teaspoons of baking powder. To it add 1 teaspoon of vegetable oil and 2 tablespoons of water. Whisk the mixture together and add it to the batter just before you put it in the oven. This is a perfect hack if you crave a cake and have only the basic ingredients at home. For light and airy cake, mix 1 teaspoon of baking powder with 1 tablespoon of vinegar (apple cider or white vinegar) and add it to the cake batter.
Tofu:Take 1/4th cup of room temperature tofu and blend it into a smooth paste. Make sure that there are no lumps. This is enough to replace one egg.
Peanut butter: To replace one egg, add 1/4th cup or 3 tablespoons of peanut butter to your cake batter. Word of caution: It gives a peanut-y flavour to the cake.
Carbonated water: Carbonated water should be used for leavening and adding moisture to the cake. The trapped air bubbles add lightness to the cake, making it fluffier. Aerated drinks are popular choices. 1/4th cup or 60 ml replaces one egg.
Use these easily available ingredients and make your way to a perfect cake - oh, but eggless!