Most traditional cakes contain egg in the batter to bind and leaven the finished product, but it's not an essential ingredient. Vegans, the egg-intolerant and those who wish to lower their cholesterol need to go egg-free if they want to enjoy some cake. Several ingredients can be used instead of eggs when baking a cake, but these substitutes all have slightly different properties so it's important to choose one that will work well in your recipe.
Blended silken tofu can be used to replace eggs in cakes. Be sure to blend it until it's completely smooth -- you wouldn't want to find a lump of tofu in your slice of cake. Its neutral flavor means that it won't impart any unwanted tastes into your cake. Since it normally results in fairly heavy baked goods, it's best used in cakes that are meant to be dense and moist. Use a 1/4 cup of blended silken tofu to replace one egg.
Using pureed fruit as an egg replacer will give you a moist, light cake. Unsweetened applesauce or pureed banana are ideal, but pureed prunes, dates and raisins are potential alternatives. The fruit will leave a slight taste in your cake, so it's best to use it in a recipe where that flavor will fit in, such as using banana in a banana cake or applesauce in a cinnamon and apple cake. Replace one egg with 1/4 cup of pureed fruit. If you're replacing several eggs, you may need to increase the leavening agent by 25 to 50 percent to keep your sponge fluffy.
Using soy yogurt as an egg replacer works in a similar way as using blended silken tofu. It will make your cake turn out rich and moist, but the final product should be lighter and less dense than a cake made with silken tofu. As long as you use plain or vanilla soy yogurt, you shouldn't be able to taste it in your baked goods. Just a 1/4 cup of soy yogurt can stand in for one egg in your cake recipe.
Vinegar and Baking Soda
A mixture of vinegar and baking soda give extra leavening power to your recipe and results in cakes that are extremely light and fluffy. While putting vinegar in a sweet recipe might seem unusual, it cooks out during baking. As long as you use a neutral tasting kind -- such as apple cider vinegar or distilled white vinegar -- you won't be left with any vinegary flavors in your finished cake. Use 1 tablespoon of vinegar mixed with 1 teaspoon of baking soda to replace one egg.