Eggless White Cake

After some research I found that using apple sauce to bind the cake was the most promising route to choose, since I didn’t have any eggs to use instead. The cake came out moist and delicious! I was worried the crumb would be extremely dense but I was pleasantly surprised. It had a very mild apple flavor which was extremely pleasing. The only thing I would change is removing some sugar from the ingredients, may a 1/4 cup; I didn’t take into consideration the sweetness the apple sauce would bring, but it wasn’t overwhelming. This is a great cake for those with an egg allergy! I promise you will be pleased, my family sure was!

Eggless White Cake

Yields: 1 9-inch cake or 12 cupcakes


  • 1 cup white sugar
  • 1/2 cup butter
  • 1/2 cup apple sauce (this is substituted for 2 eggs, 1/4 per egg)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1+3/4 teaspoons baking powder
  • 1/2 cup milk


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour cake pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the apple sauce, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

11 thoughts on “Eggless White Cake

  1. Pingback: Purple Ombré Cake | Victoria's Sweets & Eats

  2. awesome! I’m not too sure if this is correct, i’m no cook but just what i heard, that apparently eggs aren’t even really needed in baking at all. They supposedly add eggs because baking was “too easy” and adding an egg made people feel like they were doing something more… hmm, i’m gullable and believe too much, but hey, still interesting.

    • My apologies for not getting back to you before you actually made the cake! This would undoubtedly be a more dense cake. Eggs act as an emulsifying agent, meaning that not only does it help bind but as the batter is being worked, it aerates and captures CO2 bubbles to create the light, fluffy texture we know so well in cakes. Unfortunately, applesauce won’t quite create that same texture but in turn still acts as a binding agent. I’m not quite sure what you did wrong, if anything. Maybe your opinion on how you like this new density of the cake was the determining factor of its success.

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