3 Ways to Make a Cake from a Mix Without Oil and Eggs - wikiHow (2024)

FAQs

How to make a box cake without eggs and oil? ›

Use colorless soda if you are making a white or yellow cake. You can also combine yogurt or sour cream with mashed banana and use as a substitute for the eggs and oil. You generally want to use about 12 ounces of any ingredient you are substituting.

Applesauce: Unsweetened applesauce is a popular oil substitute in baking. It can add moisture to your cakes and cupcakes while reducing the fat content. Use a 1:1 ratio, replacing the oil with applesauce. Greek Yogurt: Greek yogurt is another great option for moisture and creaminess.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

Using a 1/4 cup of milk or yogurt in place of eggs is perfect for baked goods where moisture is key, such as cakes or muffins. (Vegans can use plant-based milks or yogurt in its place.

You will end up with an edible cake but it will not turn out as the recipe intended because it won't rise so much and the texture will be denser. It's better to add 2oz or 3–4 tablespoons of something wet to replace the missing egg.

If you're missing oil, try melted butter. Some experts say using melted butter as a replacement for oil improves the taste and texture of box cakes. Use the same measurement of butter as the recipe calls for in oil.

Cooking with pure water is a great way to reduce calories, lower fat content, and support healthy weight management. Water-cooked food retains nutrients and has enhanced texture with limitless flavor possibilities.

Can you make a Betty Crocker cake without oil? ›

You sure can. The good news is that butter, margarine, shortening and all types of oil can be used in place of the vegetable oil in SuperMoist package directions. There may be slight differences in texture and flavor, however all cakes will have good baking results.

Its components make it a perfectly suitable substitute for oil, its thick and creamy constitution is similar to that of softened butter, and since it already has eggs in it, mayonnaise exhibits some of the binding power of eggs when cooked.

1 box of chocolate cake mix 1 cup of mayo Sub mayo in place of the oil and eggs called for on your box of chocolate cake mix, add water as instructed, and bake as instructed. Top with frosting of choice (I made a chocolate glaze) and enjoy! It does not taste like mayonnaise but it is incredibly rich and moist!

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

1 box of chocolate cake mix 1 cup of mayo Sub mayo in place of the oil and eggs called for on your box of chocolate cake mix, add water as instructed, and bake as instructed. Top with frosting of choice (I made a chocolate glaze) and enjoy! It does not taste like mayonnaise but it is incredibly rich and moist!