Soda Is a Shockingly Good Egg Replacement for Boxed Cakes ...Middle East

Replacing eggs in baking can be tricky

Eggs continue to be unreasonably expensive, which is especially frustrating for a person like me who used to rely on them for most of my protein. I’ve made some adjustments, though, and now I try to use them only for the recipes that really require them. It might take a few failed attempts, but it's becoming easier and easier to identify when a recipe needs eggs, like a custardy Dutch baby, and when one can do without—like boxed cake mix.

Though I needed to test out this witchcraft, I could already see it working. While eggs typically provide binding, emulsification, and aeration to batters and doughs, commercial boxed cake mixes are designed to be foolproof. (It's almost like they knew we'd be cutting corners.) On my mission to turn boxed mix into black and white cookies, I found that cake mix refuses to change its consistency or texture. If liquid of any kind is added, whether it’s oil, water, soda, juice, or eggs, it will do its darndest to become fluffy cake.

However, I did wonder how using soda would affect the flavor and the texture of the cake, especially without oil or egg yolks (a tenderizer). 

Credit: Allie Chanthorn Reinmann

Soda outperforms juice

I did the same thing here, leaving out the eggs and replacing the water and oil measurement (a total of 12 ounces) with the juice and cola separately in two tests. I was actually impressed by how much better soda turned out to be than fruit juice. Even after thoroughly whisking, enough of the carbonation remained to lift up the batter so it had a nicer appearance compared to the pomegranate juice cupcake's fallen center.

Left: pomegranate juice cupcakes (surprise! they're brown). Right: cola cupcakes. Credit: Allie Chanthorn Reinmann

1. To make cake mix with soda, start by preheating the oven and getting the pans ready. Mixing the batter takes all of one minute. You need your pan and oven to be ready to go so you don't loose more carbonation than necessary.

3. Pour the batter into your prepared pans immediately. Bake as directed on the package.

How does the texture hold up?

Despite the fallen centers on the pomegranate cupcakes, both cakes shared the same texture: light and fully aerated with a slight rubbery skin on the bottom. This likely manifested because of the lack of fat (a shortening agent because fats shorten gluten strands) from the missing oil and egg yolk. 

Credit: Allie Chanthorn Reinmann

That said, this texture difference is completely unnoticeable if you’re not looking for it. Any person who crushes a Fanta vanilla cake at a summer picnic is not going to comment on the lack of a shortening agent. I promise. Soda can and should be used as the wet ingredient for boxed cake mix. It’s a fun way to experiment with flavor combinations and while you’re at it, save a bit of money on eggs and oil too. Try orange soda, root beer, ginger beer, or dare to dream with Diet Coke the next time you make a batch of cupcakes. 

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