How to Make a Cake from a Mix Without Oil and Eggs

There are many reasons why anyone may wish to bake cakes that don't include any eggs or oil in the recipes. You might not have any eggs or oil on hand, or maybe you have an allergy to one of those ingredients. Perhaps you simply want to eliminate some of the fat in your cake recipe. Whatever the reason, there are several ways to make a cake without oil and eggs.

Prep time: 5 minutes
Cook time: 30-40 minutes
Total time: 35-45 minutes

Ingredients

Servings: 6 to 8

1 boxed cake mix
2 tsp. of vinegar
2 tsp. of vanilla
1 cup of applesauce
1 cup of cold water

OR

1 boxed cake mix
1 12-oz. can of cream soda

OR

1 boxed cake mix
12 oz. can of pumpkin puree
1/3 cup of water

Method 1

Method 1 of 3:

Baking With Applesauce Instead of Eggs and Oil

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Using applesauce will lower the calorie content while still making the cake moist.^{[1]XResearch source}

Grease and flour a 9” by 13” pan by spraying some nonstick spray (like Pam) on the bottom and all four sides of the pan^{[2]XResearch source} and then sprinkling a light coat of flour on top. Preheat your oven as directed on the cake mix box, usually to 350 degrees.^{[3]XResearch source}
Get a medium sized mixing bowl and pour the contents of the cake mix into it.
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3
Add the other ingredients. Pour into the mixing bowl the other ingredients and stir it in with the cake mix. Add the vinegar, vanilla, and applesauce and mix the ingredients together.
- Basically, one cup of applesauce per box of cake mix acts as a fair substitute for the required amount of eggs and oil. In a typical cake (if you were making this without the box), one cup of applesauce replaces the two eggs usually asked for.
Pour the water into the mixing bowl and stir it into the batter. Use a whisk to make sure you smooth out any lumps that might form and keep stirring until all of the ingredients are mixed together into one consistent mixture.
5
Pour the batter into your prepared pan. Don't forget to smooth out the surface of the batter using a flat knife or the back of a spoon.
- Note: Be careful not to splash any of the batter on the edges of the pan; these pieces will burn and become inedible.
Look at the baking directions on the cake mix box and follow them. You will probably bake it for 30 to 40 minutes. Make sure you check on the cake periodically to ensure that it's not being baked for too long.
7
Let the cake cool before serving. Remove the cake from the oven and allow it to stand on the counter for 15 to 30 minutes before serving. Otherwise, it may be too hot for you to eat.
- Note: You can also add frosting to the cake, but remember that this will add extra sugar and calories.

Method 2

Method 2 of 3:

Baking With Soda Instead of Eggs and Oil

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In this version, you simply substitute 1 can of cream soda for all other ingredients.

Grease and flour a 9” by 13” pan by spraying some nonstick spray (like Pam) on the bottom and all four sides of the pan^{[4]XResearch source} and then sprinkling a light coat of flour on top. Preheat your oven as directed on the cake mix box, usually to 350 degrees.^{[5]XResearch source}
Get a medium sized mixing bowl and pour the contents of the cake mix into it.
3
Add the soda. Pour the can of cream soda into the cake mix until the batter is well blended and there are no lumps in the mixture.^{[6]XResearch source}
- Note: Do not add any water, just the cream soda. You can also use diet cream soda to reduce the number of calories in this dish.
Pour all of the cake batter into the pan you prepared, being careful to keep the sides of the pan free of excess batter.
Following the direction on the cake mix box, bake the cake as directed (usually 30 minutes). Remove the cake and let it stand for at least 15 minutes before serving.

Method 3

Method 3 of 3:

Baking With Pumpkin Puree Instead of Eggs and Oil

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Substituting pumpkin puree for the eggs and oil will result in a rich, moist cake.

According to the directions on the cake mix box, preheat your oven. The box will usually call for preheating the oven to about 350 degrees.
2
Grease your pan and sprinkle it with flour. Use a nonstick spray like Pam to grease your pan. Spray a light layer on the bottom and all four sides, making sure that there is an even coating.
- Once the pan is greased, sprinkle about 1 tablespoon of flour in the pan. Gently shake the flour around the pan until the bottom and the sides of the pan are coated with the flour.
4
Add the can of pumpkin puree. Pour the pumpkin puree into the mixing bowl and stir it together with the cake mix. Make sure to get out all of the lumps so that you have a smooth, clump-free batter.
- Note: The pumpkin puree works best with a white or a yellow cake mix.^{[7]XResearch source} The flavor of the pumpkin will be diminished if you use a chocolate or other strong-flavored cake mix
Pour in the water and mix it with the pumpkin puree and the cake mix until the mixture is well blended.
Pour the mixture into your cake pan and put it in the oven. Bake the cake as directed on the box, usually about 30 minutes.
Make sure you let the cake stand for at least 15 minutes once you are done baking it. This will give the cake plenty of time to cool down before you try to eat it.

Community Q&A

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Question
Can I use Coke instead of cream soda?
Qamar
Top Answerer
Yes.
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Question
Can I add cooking spray to the mix if I don't have oil?
Qamar
Top Answerer
No, you cannot. Cooking spray is only to prevent foods from sticking to a pan. It's not a replacement for oil as an ingredient.
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Question
I want to use a yellow cake mix, but instead of a cup of water, can I use almond milk?
Community Answer
Yes. Just add 1/3 cup more of almond milk than what the recipe calls for in water.
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Tips

Play around with the recipe and alternate ingredients to your liking. However, be aware that some ingredients mixed with others may not taste as good as others.
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Experiment with different flavors of soda. Use diet soda if you are counting calories. Use colorless soda if you are making a white or yellow cake.
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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. Therefore, 12 ounces of yogurt should be about the right amount of liquid to compensate for the lack of oil and eggs. If your mix seems too thick after you add the mashed banana or yogurt, add a little bit of water until your cake mix reaches the consistency of “normal” cake batter.
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Warnings

Cakes made without oil and eggs are lower in fat and cholesterol, but they do still contain sugar. Make sure you still remember to watch your portion control.
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