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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318 Responses to “Egg Substitutes In Baking”

  1. clouds says:

    Looking to make this cake –

    What should I replace the egg with?

    Thanks so much!

  2. Vaishnavi says:

    Hi Madhu,

    I am looking at receipes that use eggs – but want to try them replacing the eggs with Ener -g . What is the proportion of egg : egg replacer ?

    For eg, if the receipe says 5 eggs, how much of the ener g to use ?

    Would be great if you can provide me a relation. Thanks!

    • Madhuram says:

      Replacing 5 eggs is a lot and I have not done it so far Vaishnavi. Also it depends on the recipe as to which egg substitute one can use. Ener-G is best suited for cookies. Let me know the recipe and I shall suggest something appropriate.

  3. Ujjawala says:

    Hi! I want to bake a bit dense chocolate cake with 5 eggs in the recipe. Here is the link of the recipe:

    How do I replace the eggs? Also, I can’t use tofu. Will yogurt be more than enough?

    • Madhuram says:

      This recipe is not possible without eggs because it’s basically a flour less cake. You may try it with pureed silken tofu and see. But I cannot tell anything positively without trying it out myself.

  4. Michelle says:

    Chocolate Cake
    1 box cake mix plus one 15 ounce can pure pumpkin. Nothing else. I use a wire wisk and mixing is easy. Bake 400 degrees 15-20 minutes. Very good and super moist.

  5. Erin says:

    I’m making these cupcakes for a baby shower and the mama to be is severely allergic to eggs. Any thoughts on substitutions? Thanks!

  6. Jennifer R says:

    I make a very moist carrot cake,that uses 4 eggs 1 1\2 c oil, cup puréed carrots, 8 oz crushed drained pineapple and uses baking soda. What can I use in place of the eggs?

  7. Cathleen says:

    I found a soy flour based egg substitute made by Bob’s Red Mill. I don’t care for the fact that it is soy based, but it works very well in all my recipes. I am going to try the flax seed meal next. Have you heard of using chi seed?

    • Madhuram says:

      I haven’t tried Bob’s Red Mill Cathleen. Flax seed meal yes. I used chia seeds in my smoothies and cereal but haven’t used it as an egg substitute.

  8. Jennifer says:

    Hi! I am wanting to make some Mexican chocolate chewies that only calls for 2 cups chopped pecans, 2 1/2 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/4 tsp salt, 3 egg whites and 2 cups semi-sweet chocolate chips. What would you recommend subbing the egg whites with? FYI I am avoiding any wheat and milk products. Thank you for your help! Jennifer

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