Small measuring mistakes can make a big difference in egg-free baking! Whether it’s too much baking powder causing a cake to collapse or too little vanilla making cookies taste bland, precision matters. Learn the best way to measure small amounts of dry and liquid ingredients so your baked goods turn out perfect every time.
Precision Is Key in Baking!
If there’s one thing I wish I had known when I first started baking without eggs, it’s this: even the best egg substitute won’t save your recipe if you’re measuring ingredients incorrectly or overmixing the batter.
Egg-free baking is all about balance. Without eggs to help with structure, binding, and leavening, even a small mistake—like scooping too much flour or overmixing—can mean the difference between a fluffy cake and a dense one. But don’t worry! Once you understand how to measure and mix properly, you’ll be on your way to soft, airy cakes, chewy cookies, and perfectly risen muffins every time.
My #1 Tip: Use a Kitchen Scale
If you take one thing from this guide, let it be this: get yourself a kitchen scale. Seriously.
I used to measure everything with cups, but no matter how careful I was, my results weren’t always consistent. Then, I started using a kitchen scale, and it changed everything.
Why Use a Kitchen Scale?
- Better accuracy – Measuring by weight means no guessing and no more dry, dense bakes.
- More consistent results – No matter how you scoop, flour settles differently in measuring cups, leading to too much or too little. A scale eliminates that problem.
- Less mess – Weighing ingredients directly in the mixing bowl means fewer dishes to wash.
If you don’t have a kitchen scale yet, I can’t recommend it enough. It’s a small investment that makes a huge difference in your baking.
How to Measure Ingredients the Right Way
1 – Use the Right Tool
One of the most common mistakes in baking is using dry measuring cups for liquids or vice versa. While it may seem like they measure the same amount, they’re actually designed for different types of ingredients, and using the wrong one can throw off your recipe.
Dry Measuring Cups vs. Wet Measuring Cups: Why They’re Not the Same and Why You Shouldn’t Swap Them
Measuring liquids in dry measuring cups or dry ingredients in liquid measuring cups can lead to inaccurate amounts, affecting the texture of your baked goods. A little too much flour can make cakes dry and dense, while too much liquid can make batters too thin and cause them to bake unevenly.
Using the right measuring tools for the right ingredients is a simple step that makes a big difference in egg-free baking. If you’re serious about getting consistent results, always have both types of measuring cups in your kitchen!
2 – Measuring Dry Ingredients
Getting the right amount of flour, cocoa powder, or powdered sugar is key to avoiding dry, dense baked goods.
- Best method: Weigh it! Use a kitchen scale for precise accuracy.
- If using measuring cups, use the spoon & level method—lightly spoon the flour into the cup and level it with a knife. Never scoop directly from the bag, or you’ll end up with too much. Never shake or press down the ingredient, as this can lead to too much being packed in.
Dry Measuring Cups: For Flour, Sugar, and Other Dry Ingredients
Dry measuring cups are made to be filled to the top and leveled off. They are best for measuring ingredients like:
- Flour
- Sugar (granulated, brown, or powdered)
- Cocoa powder
- Cornstarch
- Chocolate Chip and nuts
- Peanut Butter and Yogurt: Even though peanut butter and yogurt have moisture, they are thick and scoopable, meaning they should be measured using dry measuring cups.
3 – Measuring Liquid Ingredients
Liquids like milk, buttermilk, and oil need to be measured correctly to get the right balance of moisture.
- Best method: Weigh it! Use a kitchen scale for precise accuracy.
- Use a liquid measuring cup (the one with a spout).
- Place it on a flat surface and check at eye level—tilting it while measuring can lead to errors.
- Never use dry measuring cups for liquids—it’s not the same!
Wet Measuring Cups: For Liquids Like Milk and Oil
Wet measuring cups are designed with a spout and extra space at the top to prevent spills when measuring liquid ingredients like:
✔ Milk
✔ Buttermilk
✔ Oil
✔ Water
✔ Honey, syrup, or corn syrup
4 – Measuring Small Amounts
When it comes to ingredients like baking powder, baking soda, salt, vanilla extract, and spices, even a small measuring mistake can affect your baked goods. Using the right tools and techniques ensures accuracy, especially in egg-free baking, where every ingredient plays a crucial role in structure, moisture, and rise.
Measuring spoons for small amounts
For anything less than ¼ cup, always use measuring spoons instead of estimating or using regular spoons.
✔ Measuring spoons – Best for dry and liquid ingredients like baking powder, baking soda, salt, and extracts.
✔ Mini liquid measuring cups – Great for slightly larger liquid amounts like milk, vinegar, or oil.
5 – Measuring Sticky Ingredients
Ingredients like honey, molasses, corn syrup, glucose, or peanut butter can be tricky to measure because they stick to the cup.
- Lightly grease the measuring cup before pouring in sticky ingredients—it helps them slide right out.
Mixing Matters: How to Get the Right Texture
How you mix your ingredients is just as important as how you measure them.
The Right Order for Mixing
To get the best results, always mix ingredients in the correct order:
- Whisk dry ingredients together first – This helps distribute the baking powder, cornstarch, and flour evenly.
- Cream butter and sugar properly – This step creates air pockets that help with structure.
- Add wet ingredients gradually – Pouring everything in at once can lead to overmixing.
Why Overmixing is a Problem in Egg-Free Baking
Without eggs, your baked goods rely on the right texture and structure to hold everything together. Overmixing can make the gluten in the flour too strong, leading to tough cookies, dense cakes, or gummy muffins.
How to avoid overmixing:
- Mix only until the ingredients are combined—no need to keep stirring!
- For cakes and muffins, finish mixing by hand instead of using a mixer.
- If the batter looks smooth and there are no streaks of flour, stop mixing!
Final Thoughts
Measuring and mixing might seem like small details, but in egg-free baking, they make all the difference. Using a kitchen scale, measuring ingredients correctly, and mixing just enough (but not too much!) will help you get soft, fluffy cakes, perfectly chewy cookies, and muffins that actually rise.
It might take some practice, but once you get the hang of it, baking without eggs will feel just as easy—and just as delicious—as traditional baking.
Want More Tips and Tricks?
- The Ultimate Guide to Egg Substitutes in Baking
- The Ultimate Guide for Egg Wash Substitute (5 Easy Ways)
- Troubleshooting Egg-Free Baking: How to Fix Common Baking Fails
- 4 Ways To Know If Your Cake Is Done Baking
- Tips to Scale a Recipe & Cake Pan Sizes
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