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FAQ
WHAT SUBSTITUTE IS BEST TO USE INSTEAD OF EGGS IN CAKE? 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.
Eggless cake may not come out fluffy for a host of reasons like not sifting the flour well, inactive leavening agent, improper mixing or overmixing the batter leading to deflation of air bubbles.
Eggless cakes often rely on chemical leaveners, such as baking soda, to help them rise. Another difference between the two types of cake is the flavour. Cakes with eggs tend to have a richer, more complex flavour, while eggless cakes can taste a bit flat in comparison.
Eggs provide leavening, binding, and moisture retention properties. Without eggs, the cake may lack the necessary structure and moisture, resulting in a dense and firm texture. Adding alternative ingredients like yogurt, applesauce, or buttermilk can help improve the texture of eggless cakes.
13 Effective Substitutes for Eggs
- Applesauce.
- Mashed banana.
- Flax or chia seeds.
- Commercial egg replacer.
- Tofu.
- Vinegar and baking soda.
- Yogurt or buttermilk.
- Arrowroot powder.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
