Whether you are looking for a healthier option for your dessert treats or baking a cake for a vegan friend, you can use a variety of egg substitutions with a store-bought cake mix. Substitutions may alter or slightly affect the final taste and texture of your cake, so you may want to experiment to find which substitutions work best for you. For most substitutions, you will add all the ingredients the cake mix calls for, mixing in alternative ingredients only for the eggs.
Puree fresh, frozen or canned fruits in a blender or food processor until smooth. Add 3 tablespoons of fruit puree in place of each egg your cake mix calls for. Combine ingredients, pour into pan and bake as directed.
Measure 1/4 cup of yogurt or soy yogurt for every egg your cake mix calls for. Add the yogurt to the other ingredients and combine as directed. Pour the batter into a cake pan and bake as directed.
Measure out 1/2 cup of buttermilk for every egg the recipe calls for and add to the dry mix. If your cake mix calls for water, reduce the water by a couple of teaspoons to start and add them back to reach the desired consistency. Mix the ingredients and bake as directed.