Piggybacking on the success of my better boxed vegan brownies recipe hack, I decided to turn my attention to boxed cake mixes as they have been hit or miss over the years for me. They often have come out crumbly or dry just using an egg substitute and the same measurements for the other ingredients (oil and water) so I knew I could crack it so after over a dozen attempts, I’ve come up with what I think is the perfect texture and taste for a boxed cake mix!
I tried over a dozen boxed cake mixes from traditional yellow and devil’s food to fun flavors like orange and strawberry and tried various different egg and fat substitutes and discovered a lot along the way. First off, no offense to the “just use applesauce or a can of soda!” folks but those results were not great. The cakes were too crumbly and off in texture and were not the cakes I remembered as a kid and I wanted to recreate that perfect mouthfeel.
First hurdle as with any vegan baked item is what to use as an egg replacer. Many things will work but the trick is to find the ideal substitute. I went through flax eggs, powdered substitutes, vegan sour cream and finally settled on vegan plain yogurt because it produced the best texture and flavor. Ideally, a thicker vegan yogurt was best (I used Forager Project unsweetened plain) but any plain vegan variety should work.
Next was figuring out the measurements for the oil and water all of the box instructions use. Most if not all of the boxed mixes I used had the same amounts of added ingredients listed. Three eggs, 1/2 cup oil and 1 cup of water. Three eggs is tough to substitute and normally the threshold for how many eggs can be successfully switched out. I figured that out but just using the recommended 1/2 cup oil and 1 cup water just wasn’t working. Then it hit me. Eggs have more fat so I bumped up the amount of oil to 2/3 a cup. Better, but still wasn’t perfect though. Something was off so I tried using vegan milk instead of water. That helped but the texture was still not exactly right for me. I then realized eggs also give lift so adding a little acid to the vegan milk to make a vegan buttermilk and reducing the amount a bit to 3/4 cup was the ticket. The cake was exactly how I remembered and my childhood memories came flooding back.
The batter can be made into a sheet cake, layer cake or cupcakes just like you would make a traditional cake. Just check the back of the box for the various baking times. Frosting and toppings are up to you. I made so many cakes testing this recipe that sometimes I glazed, sometimes I frosted and sometimes it was just a dusting a powdered sugar. I gained weight during this taste testing so I do this for you. You’re welcome!
I tried a number of brands (including store brands) and since most had the same list of ingredients to use to make a cake, my substitutions worked. Homemade cakes are definitely amazing but sometimes you want a quick easy cake to make and now you can make pretty much any boxed mix vegan and I guarantee no one will know!
Better Boxed Vegan Cake
12
servings10
minutes30
minutesMake a boxed cake mix amazing and vegan!
Ingredients
1 boxed cake mix (see notes)
2/3 cup vegan yogurt (5 oz) or vegan sour cream
2/3 cup vegetable oil
3/4 cup vegan milk
1 teaspoon lemon juice, apple cider or white vinegar
1 tablespoon finely ground flax meal or powdered egg substitute (see notes)
Directions
- Preheat oven to 350°. Spray or butter a 9×13 baking pan. Whisk the lemon juice or vinegar and the flax meal or powdered egg substitute into the vegan milk and set aside to curdle and thicken slightly for a few minutes.
- Place the mix in a large mixing bowl and add the rest of the ingredients and mix with a hand mixer for 1-2 minutes until completely combined scraping down the sides of the bowl once or twice.
- Pour the mixture into the prepared pan and level out with a spoon or knife. Tap the pan on the counter a few times to remove any large air bubbles. Bake for 25-30 minutes or until a cake tester comes out clean.
- Cool completely then frost if desired.
Recipe Video
Notes
- Use a cake mix that calls for 3 eggs, 1/2 cup oil and 1 cup water.
- Use your favorite vegan yogurt or sour cream but a thicker variety will yield better results.
- Use a plain vegan milk but vanilla would work too.
- For a powdered vegan egg substitute use Ener-G or Bobs Red Mill brand or another similar brand.
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This recipe recreates the classic box cake texture with minimal effort. Super delicious and moist – I used cashew yogurt and think coconut yogurt would work just as well. Thanks for doing the r&d on this recipe so I can continue to enjoy my childhood favorites!
You’re so welcome and I’m so glad you enjoyed it! It really brought back memories for me too!
Thank you so much. My son has a severe egg allergy and this is the best cake recipe we have found! You just saved all family birthday parties!
I’m so glad! Thanks for the kind review and many happy birthdays to come!
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I am so glad I found this recipe!! I made a chocolate Oreo cake and it was fabulous. Easy recipe, delicious cake!!!! Thank you so much!!
You’re so welcome! Took me a while to figure it out so I’m so glad you enjoyed it!
Will this stay 3 days? Need to make 48 cupcakes in advance! I assume store in fridge due to yogurt?
I would think so if refrigerated! At room temp that would be pushing it but report back with the results!
After making MANY terribly dry vegan birthday cakes for my daughter (egg and dairy allergies), this cake has saved birthdays for our family! It was so moist and delicious that even the egg and dairy eaters deemed it delicious! THANK YOU!!!
I’m so glad you enjoyed it! You’d think it would be easy to veganize but it can be tricky. Many more happy birthdays to your daughter! 🎂
Can you use vanilla yogurt for this? I’m having a hard time finding the unsweetened ones anymore.
Sure! I think that would taste great!
This was great! Does anyone know which boxed cakes work specifically before checking all the boxes at the store? We did the one in the pic, yum! Thank you!
I tried a few brands and they all worked! I guess it would depend on the sized box but they’re all generally about the same. So glad you liked it!
I followed these instructions and used a vanilla cake mix- the cupcakes came out perfect! Exactly like I remember cupcakes from school parties.
I love that and totally what I was trying to replicate! So funny how our memories from childhood are so strong. Thanks for the kind review.
Will this work with a Bundt pan?
Sure! Like I mention in the recipe, you can make it any size and shape you just have to adjust your baking time.
You, Sir, are a legend. I am ever so grateful for what you do. I have a bad habit of altering recipes, and I did it with this one too: I added some coffee to the milk. I think this increased the acidity, so the cupcakes rose a lot and then sank just a little, but still absolutely fine. I’ve never seen such a light and airy crumb in a recipe that uses yogurt and which does not use water. It felt sooo different and tasted absolutely delicious.
I am very curious about adding a flax egg to see if that will provide a bit more structure as the cupcakes were slightly on the fragile side, and a couple broke a bit during handling. Also curious to use (vegan) butter instead of oil to see if that will add a little bit of density. What do you think?
Having just discovered your site, I can say that I am truly excited to explore more. Thanks again.
First thank you, you’re too kind. As for your suggestions, I say go for it and let me know! I think it can depend on the brand of mix and the flavor as that’s the variable here but I like the flax idea and I think it could probably help. Gonna try that myself. I have added that to my better boxed brownies so not sure why I didn’t try it here. Thanks again for the awesome feedback. 🩵
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