Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Egg substitute for cakes Recipe
    Lost? Site Map

    Egg substitute for cakes

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

    Sort by:

    • on November 08, 2009

      I was in the middle of making cupcakes, when I realized I was out of eggs. I did a recipezaar search for an egg substitute and this recipe came up. I did not have custard powder, so I did a google search for substitutes for it. I found you could substitute vanilla instant pudding mix for the custard powder, so I used this recipe with the instant pudding mix and the milk. The recipe called for 3 eggs, and the mix was still a little dry after adding the pudding mixture, so I added 4 oz of applesauce. Although I had never made this particular cupcake recipe before, everything seemed to turn out fine. So, thanks for sharing this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2006

      I used this for Banana-Oatmeal Bread and it worked well. The recipe calls for one egg and two egg-whites, but I usually use two whole eggs, so I subbed 2 T milk and 2 T custard powder. I did have to add a little more milk later because the batter seemed drier than usual, but it was less than a tablespoon. I was quite pleased with the result, but I'm not sure it'll work for every recipe. I read somewhere that a banana can also be used as a substitute for an egg, so maybe the bananas that were already in the recipe made up for what the milk and custard powder were missing... If you're out of eggs and the occasion is not a visit from you mother in law :) it's definitely worth a try.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 30, 2004

      I only had one egg left and I needed 2 so I looked for the easiest sub. This recipe popped up. It took 3 1/2 tablespoons milk plus the custard powder to equal the measurment of 1 egg, just under 1/4 cup. The colour is nice and the recipe turned out fine so I guess it served it's pupose. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    Nutritional Facts for Egg substitute for cakes

    Serving Size: 1 (15 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 9.7
    Calories from Fat 5
    Total Fat 0.5 g
    Saturated Fat 0.3 g
    Cholesterol 2.1 mg
    Sodium 7.4 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.5 g

    The following items or measurements are not included:

    custard powder

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes