After trying several different egg replacers in my cakes, this is the one that I’ve found to work the best. There was no noticeable difference between a cake made with this egg replacer and one made with eggs. When used with certain Duncan Heines cake mixes, your cake will be both milk-free and egg-free.

Egg Replacer for Cakes


  • To replace 3 whole eggs in your recipe, add the following to your batter.
  • 1/4 c. natural applesauce

  • 4 Tbs. water
  • 2 Tbs. vegetable oil
  • 4 tsp. baking powder



cakesNsweets Says... 17 Sep 2009 , 10:22am

I've been looking for something like this for my carrot cake recipe. My dentist is vegan and he wants to try it but I never knew how to substitute the eggs. THANK YOU!!!!!

aquariusa Says... 28 Sep 2009 , 7:19pm

Thanks!!! Thanks!!!!!!

cakes_rule Says... 29 Sep 2009 , 3:02pm

Thanks alot..

CakesByAdriana Says... 9 Nov 2009 , 8:46pm

I tired this and it was so moist the cake fell apart

willow1810 Says... 30 Aug 2010 , 4:11am

Sorry, in England we are still stuck in the dark ages with our measurements. They keep trying to move us forward, but we wont budge!! what is 1/4c (for tha apple sauce) Thanks

Donna1914 Says... 30 Aug 2010 , 12:35pm

how much applesauce is it not sure on that measurement thankyou

margeann Says... 8 Sep 2010 , 10:19pm

1/4 cup of applesauce is aproximately 64g or 2 1/4 oz. Hope this helps!

auntyjo Says... 29 Oct 2010 , 9:55am

itmight sound a bit silly but what sort of apple sauce do you mean?

shannon100 Says... 12 Jan 2011 , 2:15pm

I tried this today. I had the same problem as CakesbyAdriana. My cakes sank in the middle and then when I dumped them out of the pan, half the bottom stuck in the pan.

tat80 Says... 18 Mar 2011 , 8:13am

I used this with a gluten free mix I found at the health store and it turned out great. One suggestion I have for others who had problems with the cake not releasing: The volume of this recipe is slightly off. The volume for eggs should be 1/4 cup per each egg- so this recipe yields enough to replace 4 eggs instead of 3. I suggest you mix this recipe in a graduated measurer, then pour out 1/4 cup of the mixture for each egg called for in your recipe. Make sure to measure it out right away, as the mixture tends to expand the longer it sits.

tat80 Says... 18 Mar 2011 , 8:15am

To add to my previous post: I also added about 3 minutes to the suggested baking time for the center to be firm enough not to fall. Good luck!

batterupcakery Says... 28 Mar 2011 , 3:40am

My son is allergic to eggs. The best egg replacer I've found is a product called Ener-G Egg Replacer. There is a trick to it though, take some of the liquid the cake mix calls for & add it to the egg replacer powder. It comes out perfect. :)

marcifoote Says... 1 Mar 2012 , 10:20am

batterupcakery... Question: I'm thinking of trying this Ener-G replacer... when you say to add some of the liquid, do you mean like add either some of the water or oil directly to the powder before putting it all in the mix? It makes it mix up better or something? Thank you!

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