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.

My recipe needs large of eggs in baking → every ratio below adjusts

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.

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.