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asked January 5th 2013

Eggless cakes


I havnt recently had many requests for eggless cakes.
I have used mixes but they seem to come out quite doughy. I know a bakery that uses the bfp eggless cake mix and the cakes are perfect. However I think they add other things into the mix apart from oil and water.

Does anyone use eggless mixes?

Any tips or advice would be great.


Hi Kookieskakery

There are a few answers on this site if you search ‘Eggless’ or ‘Eggfree’. Here is a BBC food link for a simple egg free recipe http://www.bbcgoodfood.com/recipes/2597638/egg-free-simple-sponge-cake. Many vegetarians and vegan substitute flax seeds for eggs. To do this for 1 medium egg use 1 tablespoon of ground flax seeds to 3 tablespoons of warm water, mix and leave to stand until the mixture turns thick. For large egg increase flax seeds to 2 tablespoons and 4/5 tbs of water. Use the mix as you would eggs. Recipe as used by my cousin for her son’s egg allergy, I haven’t tried it myself.

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