No Eggs? No Problem!
You can still make a box cake mix and expect it to come out exactly as it was intended with this quick fix!
I am in quite a few Foodie & Cake Decorating groups on Facebook, and so many people have been asking How to Replace the Eggs in a Box Cake Mix.
I always read through the comments section and I have seen all the answers you are probably saying out loud right now!
“Use Flax!” “Use Applesauce!” “Use a can of soda!”
Well, I have tried all of those, and while they technically “work”…. Is it GOOD!?
In my opinion, No.
SO I have finally hacked the box cake mix for perfect results every time!
Check out the video tutorial below and the written recipes that follow.
**Keep in mind I am using Duncan Hines box mixes, as this is the only 100% vegan verified
By the way, I have also hacked the box brownie CLICK HERE FOR THAT!
- 1 Yellow Cake Box Mix
- Vegetable Oil ⅓ cup
- Water 1 cup
- Plant Milk *I use soy milk ⅔ cup
- All Purpose Flour 1 cup
- The Plant Based Egg egg replacer 2 Tablespoons
- Baking Powder ½ teaspoon
- Mix all the dry ingredients into the box cake mix and proceed as directed on the box
- 1 Chocolate Cake Box Mix
- Vegetable Oil ⅓ cup
- Water 1 cup
- Plant Milk *I use soy milk 1 cup
- All Purpose Flour 1 cup
- Natural Cocoa Powder ¼ cup
- The Plant Based Egg egg replacer 2 Tablespoons
- Baking Powder ½ teaspoon
- Mix all the dry ingredients into the box cake mix and proceed as directed on the box
**Some of you may know that for the last 3 years I have been working on developing a vegan egg replacement that my friend Deborah pioneered.
I am thrilled to announce it is finally going to market and Amazon has it for sale NOW!
If you or anyone you know is into Vegan Baking, (but even bigger: VEGAN + GLUTEN FREE baking!!) THIS is a MUST have product!
Deborah has done amazing things with gluten free/vegan baking and I helped to develop this product to work in vegan baking with wheat flour!
This is by far my favorite egg replacement to use (of course I am a bit biased LOL)
Spread the word please and consider purchasing to help a small business venture!! THANKS!
CLICK HERE FOR THE PLANT BASED EGG
I haven’t bought box mixes in years, that is, since someone enlightened me about your youtube channel more than 5 years ago. I’m so excited to try this recipe though. there are so many people that doctor the cake mixes and there are people whom are allergic to eggs this looks perfect.
Wow! This cupcake in the picture looks so delicious. I really like your post, keep doing the amazing work.
Hi Gretchen,
I don’t have the plant based egg replacer, but will be buying some today after seeing your blog. In the meantime, can I use Bob’s Red Mill Egg Replacer and if so, is it a 1-1 substitution?
Hi Ginny! Thanks! Yes, while I do prefer the Plant Based Egg – the Bob’s will work, same quantity
Hiya, how do I get the plant based egg on the uk? ?
Hey there, we are currently trying to get it to UK Amazon, it takes a while for all that to happen. But once it is, I will annoucne! Thanks for the interest in supporting a small business venture!! 🙂
You have changed my life! My son is anaphylactic to both milk and eggs, so we cook vegan desserts a lot. Up until this point, I have just accepted the fact that my cake and cupcakes will always fall after baking and be “delicate” in texture (ie, they fall apart). But no more. I made a batch of vanilla cupcakes and they rose beautifully and did not fall. The texture was like….cake! There were not a million crumbs everywhere. They were perfect! Can’t wait to try the chocolate and also the brownie box hack. Thank you!!
Hi Gretchen,
Thank you for amazing hacks , big fan!
Would this recipe work with pudding mix added to the box mix ?
I have not tried that, but I imagine it would work fine!
I really loved reading your posts, you are doing amazing. Keep it up.
Hi Gretchen!
I want to make their White boxed cake mix. Would I be able to follow the directions for the yellow cake for the same results? Or will that only work for the yellow cake? My son is allergic to eggs and milk so I am hoping I can use this hack to make him some cupcakes this weekend. Thanks for all your knowledge!
yes it will work!
Hi I’m Patricia Joseph,
I love this product. It opened up a new door for me. I wanted to know if I could add strawberry puree or strawberry juice to the mix?
Great, I have not tried that- but I would sub it in for the water (or a portion of the water/fat) if you do it. Juices & purees have a tendency to make cakes slightly gummy, and why I would opt for subbing it with the water/oil vs just adding it straight in
I tried the boxed yellow cake hack using the Bob’s egg replaced and the cupcakes rose beautifully and had a very soft fluffy texture but I felt as if the flavor and sweetness of the cake was lost due to the additional one cup of flour. Is this step necessary? Would you add more sugar or vanilla to the batter to fix this issue?
Yes that’s true, while I prefer the less sweet (I think my old age is not allowing me to tolerate much sweet nowadays…) especially when icing cakes with buttercream, this less sweet cake was right up my alley, but this is purely preference & opinion, so that said~ the added flour IS necessary yes. You can add more sugar if you like to balance it out (singularly with the chocolate cake box hack, by adding more cocoa since I thought the added flour drowned out the chocolate flavor), but the structure of the cake that normally is helped by the egg matrix, is now put onto the flour to do that same job.
I would add up to 1/4 cup sugar to balance this for you
This is my new favorite recipe. So much easier than dealing with coffee grounds and what not. This was such a huge hit with my non-vegan, very opinionated, chocolate loving family. Thank you for sharing this!
Well, I have not a boxed cake mix since I started following you at the bakery but I may give it a try with the brownie mix. I usually make your brownies so I don’t know that a mix would save me any time, but I’m thinking my granddaughter might really like this idea. This blog is the one I was reading that had me pondering the egg replacer question I mentioned to you earlier. Thanks again for your unwavering diligence to make us better bakers.