There are many common egg substitutes used in cakes, especially for vegetarian baking.
- Mashed banana is popular because it adds moisture and softness.
- Curd or yogurt is commonly used for soft and fluffy cakes.
- Vinegar mixed with baking soda helps cakes rise well.
- Applesauce can also replace eggs in many recipes.
- Condensed milk is used in many Indian-style eggless cakes.
- Flaxseed powder mixed with water is a popular vegan substitute.
- Silken tofu is sometimes used for dense and moist cakes.
Honestly, curd and vinegar with baking soda are among the most commonly used egg substitutes for homemade eggless cakes because they work well and are easily available.
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Ishaanvi Reddy is a trained chef and food writer with over 4 years of professional experience in culinary arts and food content. She holds a Diploma in Culinary Arts from the Institute of Hotel Management (IHM), Hyderabad — a qualification that gives her food writing a level of technical accuracy that distinguishes it from content written without kitchen experience. Her content covers recipes, cooking techniques, ingredient guides, food culture, nutrition basics, and restaurant trends across India. Her work has appeared on platforms including Slurrp, Herzindagi Food, and Eat This Not That India, where she writes for home cooks and food enthusiasts who want content that is tested, practical, and rooted in real culinary knowledge — not just adapted from other sources. With hands-on kitchen experience spanning South Indian, North Indian, and Continental cuisines, Ishaanvi brings a cross-regional perspective to her food writing. She has published 150+ food articles and recipes, covering everything from everyday meal planning to deep dives into the science of cooking and the cultural history of Indian food. Across all her work, every recipe is kitchen-tested, every technique is chef-verified, and every recommendation comes from direct culinary experience — not guesswork.
