Egg Substitutes In Baking

There are many egg substitutes available for baking or any recipes that calls for eggs. Most of the egg substitutes can be purchased at health food stores and most grocery stores. Here in this page, you can find excellent recipes that are tried and tested using various egg substitutes. This page will be regularly updated with various egg substitutes and recipes using them.

To get favorable results while replacing eggs in a baking recipe we have to clearly understand it’s role in the recipe. Eggs either act as binders, leavening agents or to moisten the batter.

If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.

If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.

If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.

Commercial Egg Replacer

Egg Substitute:
Commercial Egg Replacer Powder (like EnerG): Egg free baking recipes using commercially available egg replacer powders including Ener-G, Bob’s Red Mill, Organ and other brands. This works best in cookies. Learn more about Ener-G egg replacer here.

How to replace?
Whip together in a food processor or blender 1 and half teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results.

How’s the result?
Flavorless, won’t affect the taste of the baked goods.

Best Suitable For:

All baked goods, especially:

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Egg Replacer Recipes

Silken Tofu As Egg Substitute

Egg Substitute:
Silken Tofu: It is a boon for those who want to go egg free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes.

How to replace?
Substitute 1/4 cup of whipped silken tofu for each egg.

How’s the result?
Baked goods won’t brown as deeply, but they will be very moist and heavy.

Best Suitable For:

Rich, dense & moist Cakes Breads Cookies

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Silken Tofu Recipes

Flax Seed Meal As Egg Substitute

Egg Substitute:
Flax Seed Meal:Make flax seed meal at home freshly by grinding flax seeds or get it ready made from store.

How to replace?
Whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. (Also see My Notes)

How’s the result?
The baked goods are heavier & dense.

Best Suitable For:

Flax seed has a nutty flavor, so it works best that are grainier and nuttier, such as:
Waffles Pancakes Breads
Bran Muffins Oatmeal Cookies

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Flax Seed Meal Recipes

Pureed Fruit As Egg Substitute

Egg Substitute:
Pureed Fruit: Mashed bananas, unsweetened applesauce, pureed prunes, plumped raisins and softened dates are some of the ways how pureed fruits can be used as an egg substitute.

How to replace?
1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.

Best Suitable For:

Cakes Quick Breads Brownies

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Pureed Fruit Recipes

Vinegar & Baking Soda As Egg Substitute

Egg Substitute:
Vinegar & Baking Soda: Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often.

How to replace?
1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.

Best Suitable For:

Cakes Cupcakes Quick Breads

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Vinegar Recipes

Buttermilk/Yogurt As Egg Substitute

Egg Substitute:
Buttermilk, Yogurt or Baking Soda: This is used as an egg substitute in cakes, muffins and cupcakes. Vegan buttermilk is prepared by mixing non-dairy milk and vinegar together.

How to replace?
If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with 1/4 as much baking soda.

Best Suitable For:

Cookies Bars Flat breads

Yogurt Buttermilk Recipes

Based on the information provided in The Joy of Vegan Baking by Colleen Patrick-Goudreau and Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensations by Carol Fenster.

My Notes

(Click on the image to see a bigger view)

1 Flax seed powder – Another ratio which is used widely while using flax-seed powder instead of egg is, whisking 1 tablespoon of the powder with 3 tablespoons of water. But I have not tried this ratio so far.

2 Substitute for egg wash – Simply use oil, dairy/nondairy milk, dairy/nondairy butter. ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.

Share your experiences with different egg substitutes that you’ve used during baking.

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285 Responses to “Egg Substitutes In Baking”

  1. Krish says:

    Hi Madhuram, thanks for the details here on egg replacers. I am planning to make a tres leches cake for my husband’s bday and looking for a tried and tested egg replacer for this one! Have you made one yet? If not according to you which egg replacer works best? I ve never made this cake before and it’ll be a big help if you would shed some light on the perfect egg replacer for such a cake. Thanks in advance!

  2. Krish says:

    Madhuram, thank you for your reply. I am planning to make this one.
    Is it good for a novice like me? Please let me know! Thanks a lot!

    • Madhuram says:

      Hi Krish, sorry for the late reply. Was on a vacation. I saw the recipe and it uses 5 eggs! I think it’s quite a lot to replace. The maximum I have done is 4. Also it requires separation of egg whites and yolk, which I think is a challenge for us. How about looking for another recipe?

      • Krish says:

        Hi Madhuram, hope you have a great vacation. I already baked a cake past weekend. I used a different recipe and it was an eggless cake. I did realize that 5 eggs were too much to substitute with. Did you have an eggless recipe or tried and tasted one for a moist sponge cake? I think it works for tres leches. Just needs to be moist and light with good air pockets. Thank you!

        • Madhuram says:

          I used the plain eggless vanilla cake as a base for some of the recipes and the cake from the strawberry cream cake too. So I guess it should work for the tres leches cake too.

  3. Vegan Resources says:

    […] Eggless Baking Substitutions at EgglessCooking […]

  4. Amber says:

    First, I want to say thanks. I’ve been able to make several things with substitutions thanks to your advice. And with a mixed vegetarian/no egg and non vegetarian household it is really nice to be able to make things the vegetarians can eat and the non want to eat.

    Second, do you have a suggestion for rice pudding? My grandmother’s recipe is simply raisins, nuts,sugar and spice to taste, a couple cups of cooked rice, a couple cups of milk, and 2 or 3 eggs depending on how eggy you want it. Mix well and bake. Silken tofu? Or is there a better choice?

    • Madhuram says:

      Thanks for the feedback Amber. I have not tried the baked rice pudding yet. But have a stove top one using soy milk if you are interested:

      • Amber says:

        Thanks. I’m fortunate as a cheese lover that my vegetarian is fine with dairy. I do plan to try a sweet rice at some point (as it is a favorite of his, almost as much as halva), but what I’ve liked about the baked pudding is it gives me another way to use up cooked rice when I over-estimate how much to make (which happens a lot.) I’ll try it with the silken tofu–I’ve had good luck with it in faux quiches.

        Although I’ve seen some eggless french toast recipes calling for bananas… maybe I’ll try those…


  5. Kantha says:

    Hi Madhuram,
    I am so happy to find a website where Eggless baking is the main motto. Thanks for such an array of fabulous recipe’s. I am new to baking, have baked many times but have not mastered, i have faced different challenges every time. Hopefully, i will pass through this phase and become a good baker soon. My question to you is, how to differentiate the role of egg in a recipe? you have mentioned three roles as binder, leavening agent or moisture. Please let me know, how to identify the role of Egg that i will have to replace in any egg recipe. Thanks in advance.

    • Madhuram says:

      You’re very welcome Kantha. I think you will be able to identify the role of the egg as you progress with baking. I look at the recipe and try to find out what is the egg used for. See what other liquid is used, is there any other leavening agent, etc.

  6. meenakshi says:

    i have a cheddar and dried waffle recipe from Jennies all purpose mix , that calls for 2 eggs but i dont want to use eggs and flax meal option ,can you give me some other substitute for this?

  7. Sandy says:

    How do you replace egg whites.

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