Convert Egg Cake Into Eggless Cake – Eggless Sponge Cake Recipe

Convert Egg Cake Into Eggless Cake – Eggless Sponge Cake Recipe

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Do you know, you can now convert any recipe that calls egg can be made eggless. Surprised? Here’s how you can! Follow this recipe to How to Convert Egg Cake Into Eggless Cake – Eggless Sponge Cake Recipe

Convert Egg Cake Into Eggless Cake Video - Eggless Sponge Cake Recipe

When I first saw this pack in one of the grocery stores I was so excited and picked it up and spent no time trying my hands on it.  Using egg replacer was pretty easy, I just followed the instructions given on the pack. The powder got mixed with water easily and yes, it does work. The results are in the picture and in the video. The taste of the cake did not change. And yes, I followed my old fashioned pound cake recipe and replaced the number of eggs with the egg replacer powder.


Eggs are magic: they assist baked items rise, bind components, lend moisture and add richness. For vegans, the allergic and others who go eggless, right here’s how one can recreate that magic.

As with all baking detective work, a great way to infer which egg substitute to make use of in a specific recipe is to first contemplate its function. Want a cake to rise or get gentle and fluffy? Add vinegar and baking soda, whose fizz contributes pure leavening. Need to mimic the richness of eggs? Silken tofu or plain yogurt will lend an exquisite creaminess.

Additionally contemplate the flavour profile of your recipe. If it’s dainty and delicate, keep away from daring replacements equivalent to flaxseed or banana, which may overwhelm its taste. Nevertheless, both substitute readily disappears in most fast breads and cookies. And Ener-G Meals egg replacer is an all-around answer that works in nearly any recipe (and so they’re native, too!).

Now that we’re all within the temper to bake, discover any of those components at your native PCC, and discover loads of inspiration in our baking recipe collection!



Substitute 1 egg with: 1 teaspoon baking soda, 1 tablespoon vinegar

Bakes greatest in: Truffles, brownies, fast breads

Notes: Mix individually, then add to recipe so as to add loft to fluffier baked items.


Substitute 1 egg with: 1/four cup applesauce

Bakes greatest in: Muffins, brownies, desserts, bars

Notes: Keep away from utilizing greater than 1 cup complete in any recipe as it could possibly create a rubbery texture.


Substitute 1 egg with: 1/four cup yogurt

Bakes greatest in: Muffins, desserts, bars

Notes: Will be heavy and works greatest if crushed effectively earlier than including to different components.


Substitute 1 egg with: Whirl 1/four cup silken tofu in blender, including water till clean.

Bakes greatest in: Pies, fast breads, muffins, dense desserts

Notes: Will be very heavy. Keep away from utilizing in recipes that decision for a number of eggs. Baked items is not going to brown as deeply.


Substitute 1 egg with: 1/four cup mashed banana

Bakes greatest in: Fast breads, muffins, desserts

Notes: Very ripe bananas will go away a touch of taste and enhance sweetness. Can create a rubbery texture.


Substitute 1 egg with: Stir collectively 1 tablespoon floor flaxseed in three tablespoons water till thick and gelatinous.

Bakes greatest in: Brownies, cookies, breads

Notes: Provides an earthy, nutty style and may create a agency or chewy texture, greatest with hearty baked items.

Check out my other cake recipes:

Molasses Pound Cake

Cream Cheese Pound Cake

Coconut Pound Cake

Ingredients Convert Egg Cake Into Eggless Cake Video – Eggless Sponge Cake Recipe

  • 1+1/2 cup of maida/flour
  • 3/4 cup sugar
  • 1 tsp vanilla essence
  • Egg replacer
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/2 cup unsalted butter

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This Post Has 4 Comments

  1. Very nice blog and domain name "Bake with Neetu", it shows positive attitude and know you will definitely get a lot of success in your future. Thank you so much for easy and small cake recipe!

    1. Swati Guttal

      I saw your recipe not eggless vanilla cake using egg replacer powder. I want to know can we replace butter with oil in recipe and how much quantity should I take of oil and when should I put oil in making batter. Thank you

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