Best Egg Substitutes for Coffee Cake Recipes

 

Are you trying to find the best ways to make coffee cakes without eggs?

There are a number of substitutes that can provide a comparable texture and flavor, regardless of your dietary restrictions, egg allergies, or just running out of eggs.

Which egg substitutes, however, are effective in coffee cake recipes?

Coffee cakes may be made using a variety of items instead of eggs. Some of the best alternatives are flaxseed meal, yogurt, mashed bananas, and applesauce.

Plant-Based Egg Substitutes

Plant-based egg substitutes offer alternatives for making delicious coffee cakes while accommodating dietary restrictions or preferences. Here's an in-depth look at each option:

Mashed Bananas: Mashed bananas are one of the popular egg substitutes in coffee cake recipes, offering both binding properties and natural sweetness. Use ¼ cup (about half a medium banana) to replace one egg. Use ripe bananas with brown spots for maximum sweetness.

Mash thoroughly to ensure no lumps remain. Reduce added sugar in the recipe by 25% to compensate for banana's natural sweetness. Mashed bananas are best for spiced coffee cakes or those containing nuts.

Applesauce: Unsweetened applesauce serves as a reliable egg substitute that adds moisture without altering the cake's flavor. Use ¼ cup of applesauce per egg needed. Choose unsweetened applesauce to better control the recipe's sweetness. Applesauce is best for cinnamon-flavored coffee cakes.

Ground Flaxseeds: Flax eggs provide binding properties and add nutritional benefits. To replace one egg, mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and let sit for 10-15 minutes until thickened. Ground flaxseeds are rich in omega-3 fatty acids and fiber.

Chia Seeds: Similar to flaxseeds, chia seeds create a gel consistency best for binding. Use the same ratio: 1 tablespoon chia seeds to 3 tablespoons water per egg. Chia seeds are high in fiber and omega-3s. Chia seeds are best for coffee cakes with nuts or seeds.

Commercial Egg Replacers

Here's a comprehensive look at these specialized products:

Powdered Egg Replacers:  Common type (such as Ener-G or Bob's Red Mill). They are made from potato starch, tapioca starch, and leavening agents.  Powdered egg replacers are shelf-stable and easy to store.

Liquid Egg Replacers: Ready-to-use formulations (such as JUST Egg or Follow Your Heart).  They are often made from mung bean protein or similar plant proteins. They require refrigeration. They provide best moisture and binding.

Gel-Based Replacers: Gel-based replacers come in small packets or containers. They are often made from vegetable gums and starches. Gel-based replacers have best emulsifying properties. They are easy to measure and use.

Top performing brands for coffee cakes:

Ener-G Egg Replacer: Ener-G egg replacer is best for traditional coffee cakes. They have best binding and leavening properties. They are best for streusel-topped varieties. Price is approximately 18-20 cents per egg replaced.

Bob's Red Mill Egg Replacer:  Bob’s red mill egg replacer is best for moist coffee cakes. They have Good moisture retention properties. They are best for fruit-based coffee cakes.  Bob’s red mill egg replacer contains no added aluminum.

JUST Egg (Liquid): JUST egg is best for rich and tender coffee cakes. They Provide best structure. They are best for premium coffee cakes. They are expensive but much close to real egg performance.

Orgran No Egg: Orgran no egg is best for light and fluffy coffee cakes. They have best rising capability. They are best for basic recipes. They have allergen-free facility.

Dairy-Based Alternatives

While maintaining traditional coffee cake texture and flavor, dairy-based egg substitutes provide best alternatives. Here's a comprehensive look at dairy-based options:

Read Also >>> Best Streusel Toppings for Coffee Cakes

Yogurt

Plain Greek Yogurt:  Plain Greek yogurt is best option due to thick consistency. Higher protein content helps with structure. Use 1/4 cup per egg replaced. Plain Greek yogurt is best for rich and moist coffee cakes.

Regular Plain Yogurt: Regular plain yogurt thinner consistency requires moisture adjustments. Use 1/4 cup minus 1 tablespoon per egg. Regular plain yogurt is better for lighter-textured cakes. Regular plain yogurt may need additional thickening agents.

Plant-Based Yogurt Alternatives: Coconut yogurt provides richness. Soy yogurt offers protein content.  Almond yogurt is best for nutty variants.

Buttermilk

Buttermilk provides natural acidity for leavening. Buttermilk provides protein for structure.  Buttermilk has tenderizing properties. Buttermilk has browning capabilities.

Basic Substitution:

• 1/4 cup buttermilk per egg
• Add 1/2 teaspoon oil for richness
• Include 1/4 teaspoon additional baking powder
• Reduce other liquids accordingly

Improved Version:

• 3 tablespoons buttermilk
• 1 tablespoon melted butter
• 1/4 teaspoon baking powder
• Pinch of baking soda

Specialty Substitutes

Silken Tofu

Choose extra-soft or silken variety. Ensure tofu is fresh and not expired. Use refrigerated rather than shelf-stable when possible. Select non-GMO or organic options.

Preparation Technique:

• Drain and pat dry thoroughly
• Blend until completely smooth
• Use 1/4 cup pureed silken tofu per egg
• Strain through fine-mesh sieve if needed

Protein Content Benefits:

• High protein content (7-8g per serving)
• Provides best structure to baked goods
• Helps maintain moisture retention
• Creates tender crumb texture

Aquafaba

Aquafaba is liquid from canned chickpeas. It contains proteins and starches. It acts as natural emulsifier. Aquafaba is free from common allergens.

Preparation Steps:

• Strain through fine-mesh sieve
• Reduce if too thin (simmer until slightly thickened)
• Cool completely before using
• Store excess in refrigerator up to 1 week

Basic Measurements:

• 3 tablespoons Aquafaba = 1 egg
• Reduce other liquids by 2-3 tablespoons
• Consider whipping for lighter texture
• Use at room temperature

Recipe Modifications

For Silken Tofu:

• Add 1 teaspoon cornstarch per egg replaced
• Increase vanilla extract
• Consider adding citrus zest
• Adjust spices upward by 25%

For Aquafaba:

• Reduce sugar by 1-2 tablespoons
• Add pinch of salt
• Consider adding 1 teaspoon oil
• Increase spices slightly

FAQs: Best Egg Substitutes for Coffee Cake Recipes

 

Conclusion: Best Egg Substitutes for Coffee Cake Recipes

For anyone with dietary preferences, finding the best egg substitute for your coffee cake recipes is not difficult.  These substitutes, which range from yogurt and flaxseed meal to applesauce and mashed bananas, are not only simple to locate but can also improve the coffee cake's flavor profile.

Don't forget to try out many alternatives to see which one best fits your preferred texture and flavor.

Which egg substitute is your favorite for making coffee cake, and have you tried any of the ones listed here?