Have questions about egg-free baking, food allergies, or how my recipes really work? You’re in the right place. This FAQ page answers the most common questions I get from families baking without eggs—from measuring tips and oven troubleshooting to my approach to allergy-friendly cooking. Whether you’re new to egg-free baking or have been doing this for years, these answers are here to help you bake with confidence, get reliable results, and make safe, delicious food your whole family will love—no eggs required.
Frequently Asked Questions
Here you will find answers to all of the frequently asked questions I receive.
Frequently Asked Questions About Eggless Baked Goods Mishaps
Cracked cupcakes are usually a sign that the oven temperature is too high. I recommend using an oven thermometer to make sure your oven is running at the correct temperature. Also, try to avoid opening and closing the oven door during baking, as this causes temperature fluctuations that can lead to cracking.
There are several reasons cupcakes can sink after baking:
- The cupcake liners were overfilled.
- The batter contained too much liquid.
- The batter was over-beaten.
- The cupcakes were underbaked.
- The oven temperature was too high.
- The oven door was opened before the cupcakes had fully set.
- The batter sat too long before going into the oven.
- There were too many leavening agents, or they were expired.
How to prevent sinking cupcakes:
- Check that your baking powder and baking soda are fresh and not expired.
- Measure ingredients accurately. I highly recommend using a kitchen scale for the best results.
- Bake the cupcakes as soon as the batter is ready.
- For standard 2½-inch cupcakes, fill liners with about ¼ cup of batter, or ⅔ to ¾ full. Overfilling can cause cupcakes to overflow and collapse.
- Avoid opening the oven door until the cupcakes are set.
- If your oven runs hot, the batter may rise too quickly and then sink. An oven thermometer is a great tool to make sure your oven temperature is accurate.
Check out my Why Does My Cake Sink In The Middle After Baking? post for more detailed information.
Every oven is different, so baking times should always be treated as a guideline. Oven thermostats can be off—sometimes by a lot—and that directly affects how long a cake needs to bake. The best way to tell if a cake is done is to insert a toothpick into the center; if it comes out clean, the cake is ready. I also recommend using an oven thermometer to make sure your oven temperature is accurate.
There are three main reasons this can happen:
- The oven door was opened before the cake had a chance to set.
- The batter didn’t go into the oven right after it was mixed.
- There was too much leavening, or the leavening agents were expired.
How to fix it:
- Measure ingredients carefully—I highly recommend using a kitchen scale for accuracy.
- Keep the oven door closed until the cake is fully set.
- Bake the cake as soon as the batter is ready.
There are three main reasons this can happen:
- The batter was overmixed.
- Too much flour—or the wrong type of flour—was used.
- The butter and sugar were not properly creamed.
How to fix it:
- Beat the butter and sugar for 3–4 minutes, until the mixture is creamy, fluffy, and pale in color.
- Mix only until the ingredients are evenly combined. Overmixing can lead to a dense texture.
- Measure ingredients accurately. I highly recommend using a kitchen scale for best results.
Baking without eggs can be a little tricky—small changes can make a big difference. To help prevent crumbly egg-free cakes, keep these tips in mind:
- Check your oven temperature with an oven thermometer. If the oven runs too hot, cakes can dry out. I always start checking for doneness at the lower end of the baking time range.
- Measure ingredients accurately. I highly recommend using a kitchen scale for the best results.
- Mix carefully, just until the ingredients are evenly distributed, to ensure a smooth and uniform batter.
Most likely, the oven wasn’t hot enough. Every oven behaves a little differently, so baking times should always be used as a guideline. Oven thermostats can be significantly off, which directly affects baking results.
How to fix it:
Check your oven temperature with an oven thermometer to be sure it’s accurate. If the oven runs too hot, cakes can turn out dry; if it runs too cool, they may underbake. I always start checking my cakes for doneness at the lower end of the recommended baking time.
The batter likely rose too quickly, which can happen if the oven temperature was too high, there were too many leavening agents, or the cake pan was too small for the amount of batter.
How to fix it:
- Follow the recipe closely, especially when it comes to pan size and leavening amounts.
- Check your oven temperature with an oven thermometer. If the oven runs too hot, cakes can dry out or rise too fast. I always start checking for doneness at the lower end of the baking time range.
- Measure ingredients accurately—I highly recommend using a kitchen scale.
Frequently Asked Questions About Ingredients
In some cases, it may be possible to switch between oil and butter in recipes, but I do not recommend it. Butter adds a surprising amount of flavor to cakes and cupcakes, particularly vanilla or plain ones. Most of my recipes are made using the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if you use oil, the cake will be flatter and denser.
You can substitute sour cream for an equal amount of plain regular yogurt.
You can substitute apple cider vinegar for an equal amount of white vinegar or fresh lemon juice.
Yes, you can make your own buttermilk substitute. Check out the post/video I made about Easy Homemade Buttermilk Substitute!
Yes, reduce by half the amount of salt called for in the recipe.
Switching one for the other is NOT recommended. Use the kind of sugar called for in the recipe.
You can make your own condensed milk. Whisk together 2 cups of milk and ¾ cup of granulated sugar in a medium saucepan over medium-low heat. Whisking often, bring to a low simmer. Continue to simmer, frequently whisking, until the milk has reduced by half, about 30 minutes. Once thickened, remove from heat and stir in 4 tablespoons of butter and one teaspoon of pure vanilla extract. Allow it to cool completely and store it in a glass jar in the refrigerator for up to 1 week.
To make 1 cup of evaporated milk, place 2 cups of regular milk into a large, heavy-bottomed pot. Turn heat on medium-low, and simmer, occasionally whisking, until the amount of milk has been reduced by half, about 30 minutes. I even have a whole post about – How to Make Evaporated Milk.
Yes, you can reduce up to 10% of the sugar called for in the recipe. The easiest way to make this 10% reduction is to remove five teaspoons from each cup of sugar. Please keep in mind that the texture could be slightly different.
Self-rising flour and all-purpose flour are not the same. Self-rising flour is a mixture of all-purpose flour, baking powder, and salt, enabling baked goods to rise without additional leaveners. If you are using all-purpose flour in a recipe that calls for self-rising flour, you need to add 1 1/2 teaspoons of baking powder + a pinch of salt per cup of flour in the recipe.
Granulated or caster sugar won’t work, but you can make powdered sugar from granulated sugar by simply blending it with a food processor or blender, 1 cup of granulated sugar, and one teaspoon of cornstarch until it forms a fine powder.
I do not recommend substituting confectioners’ sugar for granulated sugar since confectioners’ sugar has a much more delicate texture and contains a small percentage of cornstarch. It will definitely impact the final texture of the cake.
Frequently Asked Questions About Kitchen Tools
Yes—you can absolutely mix the batter by hand. It takes a bit of elbow grease, but it’s totally doable and works just fine. For best results, start with softened butter (this part really matters). Combine the butter and sugar in a bowl using a wooden spoon. To make things easier, first mash the butter into the sugar with a fork, breaking it up as much as possible. Then switch back to the spoon and beat the mixture until it looks fluffy and slightly lighter in color. This usually takes about 5–10 minutes, depending on the quantity, so be patient—your effort will pay off in the final texture.
For the best results, measuring your flour correctly is key. Here’s how to do it using the spoon and swoop method:
- Gently stir the flour with a large spoon to loosen it and add air.
- Spoon the flour into your measuring cup—don’t scoop it directly from the bag.
- Level off the excess with a butter knife for an accurate measurement.
This simple step makes a big difference in texture and helps prevent dry or dense baked goods.
I haven’t personally tested my recipes in a convection microwave, but some readers have used them with good results. If you’d like to give it a try, here are a few helpful tips:
- Preheat the convection microwave. If your model doesn’t have a preheat function, set it to the recipe’s temperature and run it empty for the recommended preheating time.
- Use the same temperature and baking time listed in the recipe, just as you would with a standard oven.
As with any different appliance, keep an eye on the bake the first time and adjust if needed.
Yes, it’s definitely possible. Just be sure to use a pan that’s similar in size so the cheesecake bakes evenly. If you use a different pan, you may need to adjust the baking time slightly. If you plan to remove the cheesecake from the pan after baking, make sure to line both the bottom and sides with parchment paper before adding the batter.
Frequently Asked Questions About Storage
Yes, you can! An unfrosted cake can be frozen for up to 2 months. Wrap the cake tightly in several layers of plastic wrap so it’s completely sealed. For extra protection against freezer burn, you can add a final layer of aluminum foil.
To thaw, place the cake in the refrigerator overnight, then bring it to room temperature before decorating or serving.
Keep in mind that cakes and cupcakes may lose a bit of their fluffiness after being refrigerated or frozen, but the flavor will still be great.
Let the cake thaw overnight in the refrigerator while still wrapped in the plastic wrap and foil. Once thawed, bring it to room temperature before slicing and serving.
To store the cake layers, let the cakes cool completely. Wrap them with plastic wrap and store them at room temperature for up to 2 days.
I recommend making the cake up to 2 days in advance. Wrap it tightly in several layers of plastic wrap so it’s well sealed. You can store it at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days.
Keep in mind that cakes may lose a bit of their fluffiness after being refrigerated or frozen.
Frequently Asked Questions About My Eggless Kitchen
Because my daughter has a severe egg allergy—and so do many kids and adults in this community. I’ve been cooking and baking without eggs for over 12 years, and everything you see here comes from real-life experience, not theory.
My family manages several food allergies, including eggs, tree nuts, peanuts, kiwi, and watermelon. Because of this, every recipe on Mommy’s Home Cooking is developed and tested to be completely egg-free. While eggs are the one allergen I eliminate across all recipes, I often share guidance for making recipes dairy-free, nut-free, or gluten-free when possible. Since every allergy situation is different, I always recommend carefully checking ingredient labels and making adjustments that are safest for your family.
Yes. Every single recipe on Mommy’s Home Cooking is developed and tested to be egg-free from the start. I don’t rely on swaps from egg-based recipes—these are designed to work as written.
Not in the way you might expect. When egg-free recipes are developed properly, they’re just as fluffy, moist, and flavorful as traditional versions. Most people are surprised when they learn a dessert was made without eggs.
Yes. All of my recipes are created, tested, and retested in my own kitchen. I focus on simple ingredients, clear instructions, and results you can trust—especially if you’re baking for someone with food allergies.
Many of them can. When possible, I include tested dairy-free and gluten-free options in the recipe notes. That said, I always recommend following the recipe as written the first time for best results.
I don’t believe in one-size-fits-all egg replacements. Eggs serve different purposes in different recipes, so my approach is to build recipes where the structure, moisture, and lift are already balanced—without needing eggs at all.
They’re for everyone—but especially for families managing food allergies. My goal is simple: no one should ever feel left out at the table, and no one should have to “settle” because a recipe is egg-free.
Just wondering what brand of chickpeas has the thicker aqua faba? I would like to try the meringue. I use your recipes all the time and I am always very pleased.
Hello Sharon! That’s such a great question—because it really does make a difference for meringue 😊 In my experience, brands can vary, but the most consistent results usually come from organic chickpeas or brands that don’t add a lot of extra water. I’ve had good luck with ones like Whole Foods 365 or Goya in the U.S., but honestly, the key is the look, not just the label. When you open the can, you want the liquid to feel a bit viscous—not watery. If it pours like water, you can still use it, but I recommend simmering it for a few minutes to reduce and concentrate it, then letting it cool completely before whipping. That little step makes a huge difference in getting stable peaks. Also, don’t forget: room temperature aquafaba whips up better, and a super clean bowl (no grease at all) is essential. I’m so happy to hear you’ve been enjoying the recipes—it really means a lot 💛 And I love that you’re giving meringue a try… it’s such a fun one once you get the hang of it!
Why my egg free chocolate is sticking in the bottom & it is powdery & braking
Hello Ashok! I know how disappointing that is — I’ve been there. When egg-free chocolate cake sticks to the pan and comes out powdery or breaks, it’s usually a moisture or baking issue. A few common reasons: the pan may not be greased well enough (egg-free batters really need a good grease and often parchment on the bottom), it might be slightly overbaked, or the flour may have been packed too tightly which can make the crumb dry. Also, letting it cool too long in the pan can cause sticking, but taking it out too soon can make it break. I hope this helps, and don’t get discouraged — egg-free baking has a learning curve, but it’s so worth it.
Can I substitute melted and cooled coconut oil for canola or vegetable oil?
Hello PRC! Yes, absolutely 😊 You can use any neutral-tasting oil you prefer, including melted and cooled coconut oil. Just keep in mind that coconut oil may add a very slight coconut note if it’s not fully refined, but it will work perfectly in the recipe.
When I make my box cake mix I substitute milk for the water and butter for the oil will that still work for your eggless box cake mix recipe?
Hello Melanie! Yes, absolutely! 😊 Substituting milk for the water and butter for the oil works great in my eggless box cake mix recipe too. It actually adds extra richness and flavor, so you’re all set to bake something delicious! 💛🎂 Let me know how it turns out!
Um.. how do you make a homemade heavy cream and for your eggless vanilla cupcakes how many does it make?
Please and thank you so much i’m excited to try it 🙂
Hello lily! I have seen heavy cream recipes that use milk + butter. I recommend looking some recipe online and test to see which work best. The cupcakes recipe makes 16 cupcakes. Hope this helps!
Can I use an 8 inch cake tin instead of 9 to 10 inch for the pineapple upside down eggless cake ? Do I have to reduce the ingredients
Hello Pavana! Yes, you can use an 8-inch cake tin instead of a 9- or 10-inch tin for the pineapple upside-down eggless cake. However, since an 8-inch pan has less surface area, the batter will be deeper, so I’d recommend keeping the same ingredient quantities but adjusting the baking time. Also, do not fill the pan more than 3/4 full to prevent spilling. If you use all the batter in your pan (depending on whether it’s deep enough), you’ll likely need to bake it a little longer to ensure the center cooks through—just keep an eye on it and test with a toothpick. Let me know how it turns out—I’d love to hear! 😊🍍🎂
Hi, thank you so much for sharing your recipes. I made your chocolate cake but when I sliced it in the middle it broke into few pieces. Any suggestions?
Hi Kate! Thank you so much for trying my recipe and for reaching out. I’m sorry to hear the cake broke when you sliced it. That can sometimes happen if the cake is still a bit warm. It’s also possible the cake might have been slightly overbaked, which can make it crumbly. Next time, make sure the cake has completely cooled before slicing—it’s easier to handle when it’s firm. ! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. Hope this tips help!
Hello! My milk/vinegar mixture did not curdle properly or get thick for the brownie recipe. Is there a trick to getting it to thicken?
Hello Priya ! 😊 Sometimes, the milk and vinegar mixture can be a bit finicky. Here are a few tips to help it curdle better:
Use Room Temperature Milk: If the milk is too cold, it may not curdle as easily. Let it sit at room temperature for a few minutes before adding the vinegar.
Give It Time: After adding the vinegar, let the mixture sit for about 5–10 minutes. It should start to thicken and look a bit lumpy, which is what we want!
Try a Different Type of Vinegar: If you’re using a very mild vinegar, like rice vinegar, try white or apple cider vinegar instead for a stronger curdling effect. I also recommended using a full-fat milk.
Let me know if this helps, and happy baking! 🍫💕
Hi … great recipe 🤗… can I double this recipe?
Hello Lola! What recipe are you referring to?
Hello Lola,
Can I double the eggless strawberry cake recipe and bake it in a rectangular instead? My grandaughter lov strawberry and wants a big cake to share in here school. She is egg allergic thus I found your cake recipe helpful.
Thanks Offie
Hi Offie, Thank you for reaching out! I’m so glad to hear that you found the eggless strawberry cake recipe helpful for your granddaughter! You can definitely double the recipe and bake it in a rectangular pan, but I recommend using this recipe: Easy Fresh Strawberry Cake. You don’t need to double it; just adjust the baking time accordingly and fill the pan about 3/4 full to allow room for rising. I hope your granddaughter loves the cake, and it’s a hit at her school! If you have any other questions or need further assistance, feel free to ask. Happy baking!
Can I use all batter in one pan instead of 2 8″ pan? How long I have to bake
Hello Sunita! Sorry, what recipe are you referring to?
What do you use as a standard measurement of grams per cup of flour? I’ve seen various conversions. Usually 120 or 125. I follow your recipe weights as given but have some old family recipes that only have cups.
Hello Todd! I highly recommend measuring the ingredients with a kitchen scale. Baking with a scale is easy, accurate, and also makes cleanup super simple. Cups are not only inaccurate, but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, I have included the measurements in cups in my recipes but be aware that the result might vary from mine. For my recipes, 1 cup of flour = 140 g. Hope that helps!
Can you freeze eggless marshmallow fluff?
Hello Sharon! While marshmallow fluff can be frozen, it’s important to note that its texture might change slightly after thawing. It can sometimes become a bit denser or lose some of its initial fluffiness. I prefer to make just the quantity what I am gonna use. I hope this help! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
HI, My eggless brownies are sticking to the butter paper. They were tasty but i could not remove them in good pieces.I did rest my brownies for 2-3 hrs after baking.
Hello Salomi! Do you mean parchment paper? If your brownies are sticking to the parchment paper, there are a few things you can try to prevent this issue:
Properly Grease the Parchment Paper: Before pouring the brownie batter onto the parchment paper, lightly grease the paper with cooking spray. This will create a barrier between the brownies and the paper, making it less likely for them to stick.
Use High-Quality Parchment Paper: Ensure that you are using a good quality parchment paper that is designed for baking. Cheaper or thinner parchment paper may have a higher chance of sticking.
Allow Brownies to Cool: After removing the brownies from the oven, allow them to cool completely in the pan before attempting to remove them. Warm brownies are more likely to stick to the parchment paper.
Use the Right Technique to Remove Brownies: Once the brownies are completely cooled, gently lift the edges of the parchment paper to release them from the sides of the pan. Place a cutting board or flat surface on top of the brownies, then flip the pan upside down, allowing the brownies to release onto the board. Peel off the parchment paper from the bottom of the brownies.
Chill Brownies: If you’re still experiencing sticking issues, you can try chilling the brownies in the refrigerator for a while. This can firm them up and make it easier to remove them from the parchment paper.
Hope this helps! xo
Can I make the Egg Free Corn Bread Muffins in an 8″ x 8″ pan instead of a muffin (cupcake) tin?
What Temperature to cook at and for how long?
Hello Ginni! I recommend using this recipe instead > https://mommyshomecooking.com/best-eggless-cornbread/
Eggless red velvet cheese cake temperature & time ?
Hello Kundan! This information is specified in the recipe card. Preheat the oven to 350ºF (180ºC) and bake for 25 – 30 minutes.
Can I use margarine instead of butter for your lemon curd recipe?
Hello Stacy! Margarine and butter are different. Margarine has more water. I recommend using butter. Thanks for your interest in my recipe. Please come back and let me know how you like it =)