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.
Hello. I’d like to make this cheesecake without eggs for Easter for my son who cannot have eggs. I have a small springform pan, perfect for individuals, and would like to know how to convert the recipe to a smaller size…6″ or 7″ diameter pan?
Thank you.
Hello Nancy! For a 6″ pan, half the recipe and bake for 20 minutes, turn off the oven and leave the cheesecake in the oven (with the door close) for another 20 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi, I am making this cake for my daughter who has an egg allergy and I premixed everything but as I’m pouring in the milk and apple cider vinegar, I noticed that it’s a little clumpy so I am curious if it kerneled because that’s my guess can you let me know if this sounds right. I am using 2% milk.
Hello Janelle! That is totally normal and okay. When mixing milk with acid, the milk will curdle after a few minutes. That doesn’t mean that it is spoiled.
Hello Oriana! Can you please explain grams/ml for eggless baked donut recipe(8 donuts). Salt: 1/4tsp=g? vinegar: 1tsp=ml? vanilla: 1tsp=ml? I’m finding difficulty measuring in kitchen scale and measuring spoons as both shows different numbers. I tried many of your recipes and they’re delicious. Thankyou!
Hi! I always use a digital kitchen scale to weigh my ingredients, so I know a few of these measurements:
1/4 teaspoon table salt = 1.4g
1 teaspoon vanilla extract = 4.2g
Good luck!
Hello Fen! Salt: 1/4 tsp= 1 g; vinegar: 1 tsp= 5 ml; vanilla: 1 tsp= 5 ml. Hope that helps! xo
Hello !
Should I pop the chilled cookie dough to oven or wait until room temperature
Hello ! After chill the cookie dough should I pop right after from refrigerator or wait until room temperature?
Hello Ashwini! You can bake chilled cookies directly; no need to wait until they come to room temperature. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi ! It just came out perfect ! Thank you so much ! I am trying all your eggless recipes it’s heaven thank to you for giving us such a replacement recipes of eggs !
Hello Ashwini! I am glad you are here =) Thanks so much for trying my recipes and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
My dough was very crumbly and difficult to roll into a ball. What might I have gotten wrong?
My dough was also VERY crumbly. I ended up.adding more heavy cream.
Hello Barb! What recipe did you try?
Hello Claudia! Sorry to hear that; what recipe are you referring to?
I don’t have a microwave for step 6……..any suggestions ?
Gracias!
Hello Patricia! Step 6 in what recipe?
Hi Oriana I want to make 50of your cup cakes for a children party my maths isn’t great how much ingredients would I need ? Would I have to double or treble the ingredients ? I just can’t work it out 🤦♀️
Hello Margaret! No problem….If you use this recipe (Eggless Vanilla Cupcakes [Video] I recommend making 4 batches, one at a time. You will have a bit more than 50 cupcakes, but you can freeze the ones you don’t need. Making one batch at a time is important so the ingredients will get well incorporated and will bake better. Hope this helps!
Hi. I love making your eggless pecan pie recipe. Made it several times and it’s a hit every time. Just one question: can I add bourbon to the pie ? How much ? Am asking since I put bourbon in another recipe for pecan chocolate pie which is with eggs and like the taste of bourbon in it.
Hi! I am doing the chocolate chip cookies and it says that I have to freeze the cookie balls at least 90 minutes, but if I have left some batter, can I put it in the fridge till I want to bake it? If I can, does I have to freeze again some cookie balls before baking? How much time does it can be on the fridge without being damaged?
Storing & Freezing Instructions
Store
Cookie Dough: Store cookie dough in the refrigerator for up to 2 days.
Baked Cookies: Store baked cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
Freeze: Make the cookie dough as the recipe directs. Use a spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet.
Place the tray of cookie dough balls in the freezer. Freeze until firm and solid, around one hour. Remove the balls of cookie dough from the freezer and transfer them to a labeled and dated airtight container or freezer plastic bag. You can store cookie dough in the freezer for up to 8 weeks. When ready to bake them, pull them out and bake frozen as directed, just add a couple of minutes to the baking time.
Cuáles son las cantidades? en las recetas no especifica.
Gracias
Hola Aurora! A que receta te refieres? Esta pagina es solo de preguntas frecuentes. Si quieres ver un a receta en especifico tienes que ir a la pagina de la receta. Un abrazo =)
I am allergic to all dairy products, can I use a yogurt w/o dairy? Like Kind?
Hello Tamara! Yes, in most of my recipes you can use dairy-free yogurt. You can use your fave brand; make sure it is unsweetened and plain.
Can we use this recipe for a full tea bread? If so what’s the baking temp?
Hello Dhruti! What recipe do you mean?
I used this recipe for mini loaves and they turned out great!!
So moist and delicious!
Hello Dhruti! What recipe do you mean?
I need to know if I can use a milk substitute like almond liquid or other liquids that are made for drinking beside fruit juices? I began to use a recipe or two and I really like them. I am more than likely to have the eggless recipe ingredients on hand and often do not have eggs. I do have a friend that has an allergy to egg yolks. I am trying our favourite dessert recipes and not using eggs but using your basic recipes as a guide.
Hello Sharon! Every recipe is different, but in most of my recipes, you can use plant-based milk. Soy and oat milk have the best consistency and very neutral flavors, in my opinion.
Hi
I don’t have kosher salt so is it ok to use normal salt? How much should i use?
Thanks
Hello Elham! If you only have table salt handy, I recommend reducing the amount to half.