This is a ridiculously easy yet exceptionally soft and moist Chocolate Cake ever!! And you won't believe it starts with a cake mix, made in one bowl with a spatula, no beaters. The best part?? Let me show you how to make this cake mix recipe without eggs.
I have always shared from-scratch eggless cake recipes on the blog but ever since I posted making a chocolate cake using brownie mix, you guys have been asking for a great option to be used in place of eggs.
And that is exactly what I am sharing today!!
This is an easy recipe that is not only quick to make, and easy to follow but also yields a moist texture and I promise you won't be missing egg in this fluffy cake recipe.
Egg Substitute For Cake Mix
The most common egg substitute is yogurt. It makes a great substitution and works well not only in cakes but also in other baked products like cupcakes, muffins, bread, quick breads etc.
For every egg you want to replace:
Make sure it's plain yogurt (not flavored) and ideally Greek yogurt. The fat content of these yogurts will help them bind with the rest of your ingredients as well as give your cake a nice richness.
And if not greek yogurt, make sure to use the thickest part of yogurt as shown in the video that is attached to the recipe card of this post.
The next step is measuring out 1/4 cup of this yogurt for each egg called for by your recipe (so if you're making a cake that requires 2 eggs use 1/2 cup of yogurt)
1 Egg = 1/4 cup Yogurt
Substitute for 3 eggs in a cake mix
You can use yogurt to substitute eggs in your cake mix. Yogurt is an excellent egg substitute, and it's the most common one used by people who are allergic to eggs or just don't like them.
But the caveat is that you can only use yogurt in place of up to two eggs, so if the box mix has more than 2 or 3 eggs, this substitution won't work for you at all.
If you do want to try using yogurt as an egg substitute for your baked goods, choose a box mix that has no more than 3 eggs in its recipe.
Turn the box mix and check the instructions label to know this.
For this recipe, I have used Edmonds Box Cake.
Ingredients: Notes and Substitutions
- Cake Mix: Choose a box mix of 450 to 500 gms content. Turn the label and check how many eggs are needed to make the recipe. Choose one that calls for 2 eggs or at the max 3. The recipe substitution won't work beyond 3 eggs.
- 1/4 cup all purpose flour - Use additional flour than what comes along with the box content. This additional flour helps to combine the batter well making it less crumbly while slicing.
- Melted Butter - Can also use oil in place of butter
- Milk - Substitute the water in the box instructions with milk for a richer texture.
- Yogurt - Acts as the egg substitute
Unlike our cake using brownie mix, you do not need any additional leavening agent here.
Step-by-Step Instructions
Mix the wet ingredients which are butter, milk, and curd (yogurt) together in a large bowl.
Open up the box mix and add it to the wet ingredients along with the additional 1/4 cup flour. (That's your dry ingredients - box mix + additional 1/4 cup flour).
Using the cut-and-fold technique combine everything to a cake batter-like consistency.
Transfer to the prepared pan (6 inch) and bake in the preheated oven at 180°C for 30-35 mins or as instructed in the box.
For best results, allow the cake to cool in the pan for another 5 mins and then invert it onto a wire rack to cool completely.
Can be eaten plain or with any frosting of choice.
I used this as the base in Chocolate Oreo Cake along with Oreo Buttercream.
It makes one delicious cake!
Totally unbelievable that its a cake mix recipe without eggs!!
Storing Instructions
Store the cakes only when it is cooled down completely.
To store at room temperature you can either cling-wrap the cake or store it in an air-tight container away from direct sunlight. It would stay good for 2-3 days.
In the fridge:
To be able to increase the shelf life the best way to store would be in the fridge. Cling wrap or air-tight container method would work.
Would be good for 5-7 days in the refrigerator.
In the freezer:
This time double cling wrap the cake making sure the cake is covered tightly and then store it in the freezer. Would stay good for 3 months.
Baker's Tips
- The oven should be preheated to 350 degrees. Very important! It's also important that your cake pan is lined with parchment paper. This will make it much easier when you go to turn the cake out of the pan after baking.
- Adding an additional 1/4 cup of flour would help bind the cake batter well making it less crumbly once baked. In short, would give it a little structure that is missing due to a lack of eggs.
- Similarly using butter instead of vegetable oil and milk instead of water would elevate the taste of your cake mix.
- Always ensure to use room temperature ingredients. It makes mixing the cake batter easier.
- Follow the ingredients and instructions mentioned in the cake box you are using. Just substitute the 2 eggs mentioned in the box with 1/2 cup of yogurt to make an eggless cake using cake mix. And remember to add little additional flour.
- Add some chocolate chips or crushed nuts to give the cake a nutty flavor.
- You can use the same almost magical egg replacement (yogurt) to make an eggless vanilla cake recipe from a boxed cake mix. Just try to use a good quality vanilla extract for optimum flavor. The rest of the recipe remains the same.
- If you are using any other box mix than what I have used then the proportions of ingredients might change. Follow the one given in the box. Just make sure to add the additional flour and sub the eggs with yogurt.
Next time you see box cakes do not shy away from them, make a few substitutions to elevate the taste of the box of cake mix that you picked up from the grocery store.
Cake Pan Guide:
In this recipe, I baked the cakes in two 6 inch cake pans as I intended to make a chocolate layer cake (the one in the picture above) out of it.
Well here is a table for you all if you wish to use different cake pans.
- One 8 or 9-inch round pan = 1 cake mix
- Two 8 or 9-inch round pans = 2 cake mixes
- One 13″ x 9″ pan = 1 cake mix
- 12 Cupcakes = 1 cake mix
Frequently Asked Questions?
The other great substitute would be buttermilk (which I used to make our wacky cake) or condensed milk (which might add to extra sweetness) or commercial egg substitutes. Since I have not tested the recipe with either I won't be able to give you the exact measurement. Another good egg substitute is flax egg Combine 1 tablespoon of ground flax seed with 3 tablespoons of water and let the mixture sit and thicken. Use this measurement per egg in the recipe. Or consider checking our post on egg substitutes for baking brownies and more egg replacements that one can use.
Yes, definitely baking time depends upon the pan size as well as the type of oven used. A good base of judgment would be to keep the cake undisturbed for the first 25-30 mins. That is do not open the cake door during this time interval. Once the first 25 mins are done you can keep checking the cake at an interval of 5 mins with a toothpick. If it comes out clean that means your cake is ready.
Related Recipes:
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How to make Cake Mix recipe without Eggs
Ingredients
- 4 tbsp (60 gms) Melted Butter
- 3/4 cup (190 ml) Milk
- 1/2 cup (120 gms) Yogurt
- 1 cake box (450-500 gms)
- 1/4 cup (30 gms) Flour / Maida
Instructions
- Start by lining the bottom and sides of the cake pan with parchment paper. Keep aside. Preheat the oven to 180°C.
- In a large mixing bowl, combine together butter, milk and yogurt until homogenised.
- Empty the cake box into this along with the additional 1/4 cup of flour.
- Combine to form a cake batter like consistency using cut and fold method.
- Transfer to the prepared pans and bake in the preheated oven of 180°C for 28-35 mins or until a skewer inserted in the centre comes out clean.
- Allow it to cool in the pan itself for another 3 to 5 mins and then invert on to a wire rack to cool completely.
- Enjoy it plain on its own or layer with any frosting of choice.
Video
Notes
- The oven should be preheated to 350 degrees. Very important! It's also important that your cake pan is lined with parchment paper. This will make it much easier when you go to turn the cake out of the pan after baking.
- Adding an additional 1/4 cup of flour would help bind the cake batter well making it less crumbly once baked. In short, would give it a little structure that is missing due to a lack of eggs.
- Similarly using butter instead of vegetable oil and milk instead of water would elevate the taste of your cake mix.
- Always ensure to use room temperature ingredients. It makes mixing the cake batter easier.
- Follow the ingredients and instructions mentioned in the cake box you are using. Just substitute the 2 eggs mentioned in the box with 1/2 cup of yogurt to make an eggless cake using cake mix. And remember to add little additional flour.
- Add some chocolate chips or crushed nuts to give the cake a nutty flavor.
- You can use the same almost magical egg replacement (yogurt) to make an eggless vanilla cake recipe from a boxed cake mix. Just try to use a good quality vanilla extract for optimum flavor. The rest of the recipe remains the same.
- If you are using any other box mix than what I have used then the proportions of ingredients might change. Follow the one given in the box. Just make sure to add the additional flour and sub the eggs with yogurt.
Mandy says
Hi Sushma!
Just wondering if what could be substituted for the eggs besides yogurt?
Trying to make a cupcakes for my grandson who’s allergic to eggs and some milk products 🥹❤️
Appreciate your advice!
sushma iyer says
Hi Mandy.. Thank you so much for reaching out. That’s so sweet of you to bake for your grandson. I actually have a post on egg substitutes that I created for banana bread - https://spicesnflavors.com/egg-substitute-for-banana-bread/. Some of the options mentioned there could definitely help you while making cupcakes too. Ingredients like flaxseed meal, applesauce, commercial egg replacers, or even certain dairy-free yogurt alternatives might work depending on the recipe.
Cupcakes can be a little more delicate than banana bread, so the texture may vary slightly, but the substitutes shared in that post are a great place to start.I hope it helps you bake something special for him ❤️ Let me know if you need any more guidance.Thank you
Sahari says
I'll be making this tonight and will post back an actual review of my results, but in the meantime, I am confused (I usually do have trouble) with the instructions. You talk about using yogurt for only up to two eggs, (1/4 cup per egg) but you also mention 3 eggs. I looked up the Edmonds box instructions that you said you were using and saw it called for 3 eggs but you only used 1/2 cup. So perhaps your intended meaning regarding the yogurt is that you shouldn't use more than 1/2 cup? And a 3-egg box mix will be covered by 1/2 cup (vs. 3/4 cup) yogurt, but a 4 or more egg recipe will not? Another way to guess is that you mean we should not ever use more than 1/2 cup yogurt in a no-egg conversion for this size cake? Clarity is God and I'm always searching...
sushma iyer says
Hi Sahari
Thanks for your detailed question! 😊 The recipe works perfectly with 2 eggs—that gives the best results. You can go up to 3 eggs if needed, but no more than that. For 2 or 3 eggs, using 1/2 cup yogurt is perfect—you shouldn’t exceed that amount. So yes, 4 eggs won’t work with this yogurt ratio. Hope this clears it up! 🙌
Sahari Sahari says
Hi Sushma -- thanks so much for your reply. The cake came off nicely, though a bit 'gummy' in my opinion. Husband was happy with it, and I am making it again tonight. I'm going to add in cake flour instead of regular flour to the box mix, plus instead of 1/2 cup, I'll be trying 1/3 cup yogurt. Also, I had to add in more liquid (box mix I used called for 1 cup), so perhaps your recipe should mention matching the liquid amount the box calls for? Maybe you address that in your blog, sorry if I overlooked this. I'll check back in one more time with the results. 🙂
sushma iyer says
Hi Sahari
Thank you so much for sharing your experience! 😊 I completely understand what you mean by the cake feeling a little “gummy.” That can happen for a few reasons — sometimes it’s the extra moisture from yogurt or eggs, or the cake may need just a touch more baking time depending on the oven.
Your idea of reducing the yogurt to 1/3 cup and using cake flour is perfect for getting a lighter texture, and I think it will work beautifully. As for the liquid, sometimes it feels just right with one mix but can vary slightly with eggs or different boxes, so your adjustment makes sense.
I’m really glad your husband enjoyed it, and I love that you’re experimenting and refining it — that’s exactly what makes baking so much fun! Can’t wait to hear how your next batch turns out. 🍰✨
Sahari says
Hello again Sushma! Well the 2nd cake was less gummy for sure, but I think I'll even try 1/4C yogurt next time. Just for the record, I'm using a very thick, whole milk Greek yogurt, and don't include any of the separated liquid... I use (3) 6" pans, slice each layer in two, and then brush melted raspberry jam/butter between the layers, topping with fudge frosting. I'm going to use more jam next time, and poke with a toothpick all over the layers to let the mixture seep in more. Thanks again for inspiring me to greater boxed cake heights! But alas, the holiday weight has settled and it's time to start heading in the other direction... 🙁