Substitute for eggs in baking for cake
When replacing a large egg in cake baking, these substitutions offer the best balance of moisture, binding, and texture.
Silken Tofu
1 oz silken tofu
When blended smooth, it adds necessary density and moisture without imparting a strong flavor, creating a stable cake structure.
Flax Egg
1 tbsp ground flaxseed + 3 tbsp water
While it binds well, the resulting gel and nutty flavor can make the cake denser and alter the taste, making it less ideal for delicate cakes.
Have some left over? Can you freeze eggs? on freezeornot.com
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