Egg Substitutes In Baking

Egg Substitutes

There are many egg substitutes available when a recipe calls for eggs. All these egg substitutes can be easily purchased from your grocery stores and health food stores.

Egg Substitution Chart

Substitution for eggs can be challenging depending on the recipes, but not anymore! Below is the chart of the 11 best egg replacements for your quick reference.

Download This Chart

Egg Substitute1 Egg EquivalentBest For
Commercial Egg Replacer1.5 tsp + 2 Tbs waterCookies
Silken Tofu1/4 cupCakes, Quick Breads & Brownies
Flax Seeds1 tsp + 1/4 cup of waterPancakes, Waffles, Cookies, & Muffins
Pureed Fruits1/4 cupCakes, Quick Breads & Brownies
Baking Soda and Vinegar1 tsp baking soda + 1 Tbs of apple ciderCakes, Cupcakes & Quick breads
Yogurt or Buttermilk1/4 cupCakes, Quick breads & Muffins
Condensed Milk1/4 cupCookies & Cakes
Baking Soda and Lemon1 tsp baking soda + 2 Tbs of lemonCakes, Cupcakes & Quick breads
Chia Seeds1 tsp + 1/4 cup of waterPancakes, Waffles, Cookies, & Muffins
Arrowroot Powder2 tbs + 3 Tbs waterCookies
Aquafaba3 Tbs aquafabaMacaroons, Meringues, Marshmallow, Nougat, & Cakes

Purpose of Eggs In Baking

Eggs As Binders

Egg as binderIf 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.

Eggs as Leavening Agents

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

Eggs for Moisture

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

Common Egg Substitutes In Baking

#1. Commercial Egg Replacer

What is Egg Replacer?

Egg ReplacerIt is a mix of potato and tapioca starch (no corn) and some leavening agents. Some commercially available egg replacer powders are Ener-G, Bob’s Red Mill, Organ and other brands. Learn more about egg replacer here.

How to replace eggs?

Whip together in a food processor or blender 1 and a 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 Cookies.

#2. Silken Tofu

What is Silken Tofu?

Silken TofuIt’s made by curdling soy milk and pressing them into sliceable cakes. 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. Learn more about Silken Tofu and recipes using Silken tofu as a vegan egg substitute.

How to replace eggs?

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 dense. Best suitable for Rich, dense & moist Cakes, breads, chocolate chip cookies, and brownies.

#3. Flax Seeds

What is Flax Seed?

Flax EggAs the name implies, it is a seed, a miracle plant-based food, rich in Omega-3 fatty acids, an important source of the essential fat for vegetarians especially. We can make flax seed meal at home freshly by grinding flax seeds or get it ready made from the store. It is a vegan egg substitute. Learn more about Flax Seed Meal here.

How to replace eggs?

Whisk/blend 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. Check-out the step-by-step instructions on how to make flax egg here.

How’s the result?

The baked goods are heavier & dense. Flaxseed has a nutty flavor, so it works best that are grainier and nuttier, such as Waffles, Pancakes, Breads, Bran Muffins and Oatmeal Cookies.

#4. Pureed Fruits

What is Pureed Fruit?

Pureed FruitsMashed 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. Learn more about pureed fruits here.

How to replace eggs?

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

How’s the result?

Baked goods won’t brown as deeply, but they will be very moist and heavy. Pureed fruit works well for Cakes, Quick Breads & Brownies.

#5. Vinegar/Baking Soda

Vinegar…Seriously?

VinegarYes, 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. Learn about vinegar and their types.

How to replace eggs?

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

How’s the result?

Baked goods will be light and airy. Suitable for cakes, cupcakes and quick breads.

#6. Yogurt/Buttermilk

How is it used in baking?

VinegarBoth buttermilk and yogurt are good egg replacements, especially while baking muffins, cakes, and cupcakes. You can buy it in the Refrigerator section of grocery aisles next to the milk.

How to replace eggs?

1/4 cup of buttermilk or yogurt for each egg to be replaced.

How’s the result?

The baked goods will be lighter and not as dense as the ones with pureed fruit.

Other Egg Substitutes In Baking

#7. Condensed Milk

Condensed MilkSweetened condensed milk is another good egg substitute in cookies & cakes mostly.

#8. Lemon/Lime Juice

Lemon/Lime JuiceIf you don’t have vinegar in hand, lemon juice is a very good substitute, yes a substitute for an egg substitute.

#9. Chia Seeds

Chia SeedsChia seeds also work as an egg substitute just like flax seeds. Make chia egg just like flax egg and use it in muffin, quick bread recipes.

#10. Arrowroot Powder

Arrowroot PowderArrowroot powder resembles cornstarch and used as a thickening agent. It’s derived from the root of a South American plant. It is also used as an egg substitute which I haven’t tried. I see that somewhere between 2 tablespoons of the powder mixed with 3 tablespoons of water can used to replace egg.

#11. Aquafaba

Aquafaba

  • Aquafaba is the liquid from cooking legumes, like the liquid from a can of chickpeas, or liquid from beans cooked at home. Since that liquid has a very similar consistency to that of raw egg white, it works as an excellent substitute in recipes which uses egg whites like macaroons, meringues, marshmallow, nougat, cakes, etc.
  • 3 tablespoons of aquafaba can be used to replace one egg/egg white.
  • The only thing to note is that the consistency should be right. It can’t be too thick or too watery. Aquafaba can be used straight from the can, by draining the chickpeas or any legume. Chickpeas, white beans are preferable because the aquafaba will be clear and transparent. You may choose to use the liquid from red kidney beans and black beans in chocolate cakes or brownie recipes.
  • If the liquid is thin, heat it up until it reduces and gets a bit thicker. If it gets too thick, heat it up with some water to make it thin. Either way, cool it to room temperature before use.

Substitute for Eggs in Meatballs/Burgers

FlourIn dishes like meatballs, burgers or nuggets the purpose of adding egg is to act as a binder to hold the stuff together so that you can shape it without breaking. Whole wheat flour, cornstarch, coarsely powdered oats, or even mashed potatoes will work fine as an egg substitute in such recipes. You will have to start adding one of these ingredients in little increments like about a tablespoon or so until you can shape it into balls, patties, etc.

Substitute for Egg Wash

Light Corn SyrupSimply use oil, dairy/nondairy milk, or dairy/nondairy butter. 1/4 cup of light corn syrup thinned with very hot water can also be used for glazing.

Substitute for Egg Whites

Aquafaba: Egg Whites SubstituteAquafaba is one of the best substitutes available for egg whites. 3 tablespoons of aquafaba can be used to replace one egg, or actually egg whites more specifically. Just make sure that it is of the right consistency. It has to look slimy like egg white, not too thin or not too thick.

Substitute for Egg Yolks

Soy LecithinApparently, soy lecithin is a good substitute for egg yolk, which I am yet to try. It mimics the emulsifying property of eggs. It’s a by-product of soy oil so making it vegetarian. I read that 1 tablespoon of soy lecithin is a substitute for 1 large egg yolk.

Egg Substitute in Brownies

Egg Free Brownies

  • Eggs are mostly used in brownies as a binding agent.
  • Some of the best substitutes for eggs in brownies will be 1/4th of a cup of pureed fruit (applesauce recipe, mashed bananas, pureed prune), pureed silken tofu, yogurt/buttermilk and flax egg.
  • Check here for a list of eggless brownie recipes.

Egg Substitute for Cookies

Eggless Cookies

  • The best substitutes for eggs in cookies are Ener-G egg replacer (or any other brand of commercial egg replacer powder), flax egg, sweetened condensed milk.
  • In rare cases, vinegar too works as an egg substitute in cookies.
  • Unsweetened applesauce will make the cookies very soft.
  • My favorite egg substitute for cookies is Ener-G. Follow the directions given in the pack. For each egg to be replaced, you will have to use about a teaspoon of the egg replacer powder whisked with 3 tablespoons of preferably warm water. You can replace up to 4 eggs using this ratio.
  • Sometimes I even use about 1.5 to 2 teaspoons of Ener-G as the pack reaches the expiry date.
  • Find the list of the best eggless cookies here.

Egg Substitute in Cakes

Eggless Cake

  • The most commonly used egg alternatives for cakes will be silken tofu, yogurt, pureed fruit, vinegar-baking soda (in specific recipes, strictly not for recipes which uses more than 1 egg).
  • Personally, I found a winning combination to substitute for eggs in cakes, which is a mix of yogurt and pureed silken tofu. It works out beautifully, especially in plain vanilla sponge cakes.
  • Find a huge collection of eggless cake recipes here.

Egg Substitute for Pancakes

Eggless Pancakes

  • Baking powder is a good egg substitute in pancakes, but it might not work if a recipe calls for more than one egg. I have got the best eggless pancake recipe already on the blog. Do try it.
  • If you are looking at a pancake recipe which has eggs and you want to make the pancake without eggs then most probably flax egg, 1/4 cup of mashed banana or unsweetened applesauce for each egg to be replaced should work fine.
  • Also, you might have to tweak the baking powder/baking soda measurement depending upon the recipe and depending upon the egg substitute that you are planning to use.
  • Check here for more eggless pancake and waffle recipes here.

Share your experiences with different egg substitutes that you’ve used during baking or if you have questions on egg substitutes, share/ask them in the comments section below. Share this page with your friends.

Happy Baking!


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550 COMMENTS

  1. Hi Eggless baking world! I need to know if a cream custard pie, like coconut pie could be created with a egg replacer? I baked a pumpkin is pie last year but can’t find the recipe. Help!

  2. […] eggs serve so many different functions in recipes. For more info on egg substitutions, check out Egg Substitutes In Baking at EgglessCooking.com. In this recipe, the egg serves as a binder, and I tried several options […]

    • It depends on the recipe Smriti. If you are baking a chocolate cupcake you can use flax egg as an egg substitute because the flecks of flax seed won’t be visible but will be noticeable in a plain vanilla cupcake. In general flaxseed substitute is suitable for muffins, breads, cookies etc. You can use vinegar, yogurt or buttermilk in cupcakes.

  3. […] are numerous options for substituting eggs in baking recipes. You can always try using one of […]

  4. I tried becoming vegan recently so I wanted to attempt to make my favourite brownies without eggs. I used mashed bananas as per instructions but I ended up with curdly chocolate goo on the bottom of the pan with melted fat on top of it. Binned 12€ worth of baking ingredients and bought a cake from the store which obviously wasn’t vegan so I kinda feel like crap now. I’m wondering why it didn’t work out though because I’ve heard from a lot of people that mashed bananas or applesauce work really well in brownies?
    The recipe is linked below.
    Thanks!

    https://sallysbakingaddiction.com/2014/04/30/chewy-fudgy-homemade-brownies/

    • I checked the recipe Tina. Personally I feel that it has a lot of fat/liquid ingredients going in the recipe. Haven’t read the comments in the post. So not sure if that was a problem others faced too. I’m thinking 1/4 cup of butter would have been enough for all of it to come together. How much bananas did you use? What was the pan size that you used? The baking time will vary accordingly and so does how the brownies turn out.

  5. hello mam!!i need your help plz!!
    is there any formula for making cake weigh half kg or 1 kg??
    i mean right now my original receipe of eggless cake weighs 842gms

    1/2+1/4=54+24 wheat flour(78grams)

    1/2+1/4=54+24 oats(78grams)

    1+1/2=250+125 milk(375grams)

    1/2=125ml oil(125ml)
    (1/4+1/4=60+60=1/2)

    24 NOS
    dates(196grams)

    bp-1tsp
    bs-1tsp

    what changes i should make to round off to 1kg?
    plz help me!

  6. […] Eggs can be replaced by vinegar and baking soda, ground flaxseed and water, a ripe banana, applesauce, silken tofu, and commercial egg replacer powder. Check out this informative link for specifics:  Egg Substitutes In Baking | Egg Replacements […]

  7. […] are numerous options for substituting eggs in baking recipes. You can always try using one of […]

  8. Hi! Can u tell me the quantity of condensed milk required to replace one egg?
    Also the same about yogurt?
    Nice article!
    Thank you!

  9. * 2 cups organic quinoa, cooked

    * 1/3 cup almond milk

    * 4 organic eggs (use chia seed gel for vegan option)

    * ½ cup ghee  (use coconut oil for a vegan /dairy free version)

    * 1 teaspoon vanilla extract

    * ¾ cup Lakanto (or other sweetener such as coconut sugar)

    * ½ cup cacao powder

    * 1-1/2 teaspoons baking powder

    * ½ teaspoon baking soda

    * ½ teaspoon Himalayan salt

    Directions:
    1. Preheat oven to 350 degrees.  Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.

    2. Melt butter.

    3. Put the quinoa, milk, eggs, melted butter, and vanilla into a food processor fitted with the metal “S” blade.  Pulse to combine and then process until smooth, this will take about 30-60 seconds.

    4.  Add the Lakanto, cacao powder, baking powder, soda, and salt to the bowl and pulse to combine well.

    For a single layer cake:
    Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean. 
    Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.

    • Oh this is a gluten-free cake, Dhanashree! Making it egg free too is pretty tricky and to begin with a cake with cooked quinoa won’t taste like our ordinary cake on top of that making it egg free too please do not have expectations for it to taste anything like a regular cake. Chia or flax seed meal or any other egg substitute for that matter is going to make it have a very different taste for sure. I’m thinking 1 cup silken tofu might work. The baking time might be more. All the best.

  10. Wow! This list is amazing! Thank you for making this. Is there a way I could save this? Print it out? You should put it on Pinterest too!

  11. hello mam!!nice article.
    i have a receipe which contains enough liquid ,baking soda as well as baking powder.and it uses 4 eggs for binding.i tried chia seed to replace these eggs.but binding does not formed!it looks like i need to use arrowroot or coconut flour for binding!can u suggest anything else?to replace 4 eggs?how much starch/coconut flour shoild i use for 4 eggs?

  12. My girlfriend is allergic to eggs while I’m allergic to banana, and we have been using applesauce but everything comes out way too most and doughy. Our biggest thing is corn bread, brownies, cakes, and bars (lemon bars, pumpkin bars, etc). Any advice? I love to bake but it’s so hard with or food allergies.

  13. I used the aquafaba in my coconut flour biscuits, and they came out light and fluffy! Much better than the flax and chia I was using, which left them a little doughy. Thanks for the egg-free tips!

  14. After years of not eating eggs, except for deviled eggs or baking, I have found a love for egg white omelets. Is there anything else that I could use in its place.

    • I hear that there is this vegan product called Vegg which can be used in place of eggs for omelettes etc. I haven’t tried it though.

  15. Cannot do dairy or tofu. The biggest problem is when 3 or more eggs are called for. I have done well with gelatin eggs for 1 or 2 egg replacement, but after that, it just doesn’t work.

    • Hmm..yes 5 eggs is a lot of eggs to be replaced. I have done only 4 so far. I have heard aquafaba (the liquid from cooked chickpeas, especially in cans) works well too though yet to try it.

  16. I hope you can help! My gut is a mess and I am undergoing treatment for mercury toxicity. The list of ingredients I cannot tolerate is long and eggs are at the top of the list, but I also cannot do grains so I work with almond and coconut flour. I can substitute 1 egg with a gelatin egg, but when it comes to more than 1 egg, I have not been successful. Here is an example of a recipe that I would love to know how to replace the egg – I cannot do flax or chia either.
    2½ cups Almond Flour
    ½ cup Coconut Flour
    1 tsp baking soda
    1 tbsp cinnamon
    ½ tsp nutmeg
    1 tsp ginger
    pinch of salt
    1 tsp vanilla
    2½ cups grated carrots
    2 tbsp orange juice
    5 eggs
    ½ cup coconut oil
    ½ cup honey (or agave nectar)
    ½ cup walnuts (chopped)
    ⅓ cup sultanas (or raisins)
    INSTRUCTIONS
    Preheat oven to 175 degrees Celsius
    Line an 8 inch x 8 inch baking dish with parchment paper
    In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
    Add in the flours, baking soda, salt and spices and mix well
    Stir in the carrot, walnuts and sultanas (or raisins)
    Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
    Let cool and when serving, top with the whipped coconut cream listed below

    Thank you!!

    • Gluten-free and egg free is very tricky. It is not possible to guarantee the result without trying. Are you ok with soy and dairy? In that case a combination of pureed silken tofu and yogurt might work.

  17. Hi madhuram! I have a question. How can I make a mamon without egg? Can you give me some tips in making mamon without egg. What can I substitute for egg?

    • Please send me the link to the recipe you usually use and I will tell you what can be used to substitute for the egg seeing the other ingredients used in the recipe.

  18. Thanks for this awesome recipe! It’s awesome and I’m really thankful for your smartness in this non egg recipes. My son really likes your stuff!

  19. Hi Madhura,
    Thanks for this list. If i am looking to substitute 4 eggs in a butter cake recipe, could i use an equal proportion of silken tofu and buttermilk or yoghurt instead?

    Pls let me know.

    Thanks Much,
    Indhu

    • Gluten-free and egg free is very tricky, especially in baked treats like breads/cakes/muffins which require a lot of rising. One will have to try a couple of things before perfecting such recipes.

  20. I tried a lemon bread with chia seeds. I used ground chia seed (1 tablespoon to 3 tablespoons water for 1 egg). I used it for two eggs. It was a total flop. The bread sunk in the middle and did not cook. The stick came out clean but not cooked. What went wrong?

    • Maybe it required more baking time. Usually baked goods with flax egg/chia egg take a bit extra time to bake. Can you send me the link to the recipe will see what could have gone wrong.

  21. Hi Madhuram,

    I have been following your from 2009. You have no idea how many times I have used and tried these egg substitute and eggless recipes. They never fail. Last week I have tried banana puree in cookies since I didn’t have flax or Ener-G or condensed milk. Cookies took longer time to bake because of extra moisture I guess.But they turned out great 🙂
    Thanks very much
    Sravanthi

  22. Hi! how do u know what role the egg plays in the cake/cupcake recipe that has eggs in it.. ie. binding agent/leavening agent/just for moisture? so that the egg maybe replaced with the relevant replacer.. and thanks a lot for sharing such a detailed chart!

    • You can find that looking at the other ingredients in the recipe. If you see that there is no other liquid it might be just for moisture, if you see that the recipe doesn’t call for baking soda or powder, the egg/s might be used as a leavening agent. Sometimes it’s just one thing or a combination of more.

    • Sorry Jay I haven’t tried it but from what I have read from others who have tried aquafaba I gather that it doesnt taste anything like the beans.

  23. I am trying to sub 3 eggs separated in an old fashioned cake recipe. It calls for 3 yolks and 3 egg whites to stiff peaks. It also has shortening and sour cream. My thoughts were to use soy lecithin as the egg yolk and aquafaba for the whites. What is your thoughts on this?

    • I have never tried recipes that call for yolks and whites separately. So I’m really not sure how these substitutes will work in the recipe.

  24. I want to try and make a Black Cake (trinidad dark rum and fruit). What would be the best option for substitute? The recipe makes 3 (x9 in) or 4 x (8 in) cakes and call for 10 eggs. perhaps a mix of substitutes?

  25. My daughter is gluten free and also allergic to eggs and dairy. Any suggestions on what to substitute for eggs and milk in gluten free recipes?

    • Gluten-free and egg free is quite tricky Debra. You have got to try to perfect recipes on a trial and error method basis only. Or else try finding out allergen-free baking recipes book in the library/store. I searched in Amazon.com for allergy free baking cookbook and found few results. See if it helps.

  26. My friend is allergic to gluten and eggs. She loves home made bread like pumpkin and molasses. What egg substitute would work best for those breads?

    • Gluten-free and egg free is very tricky Liz. It doesnt work right away. You might have to do some trials before perfecting the recipe. So it is difficult to tell what would be a good egg substitute. Do you have any recipe in mind? If there is, send me a link let me take a look at it and guess what can be done.

  27. I’m looking into baking japanese cotton cheesecake. They call for 3whites and 3 yolks. My son are allergic to yolk and I Donno what I should replace it with. There’s cream cheese and milk in the recipe. The whites is for meringue purposes but I’m not sure what the yolk is call for. Maybe moisture? So what should I replace with yolk?

    • Hi Georgina, I haven’t tried recipes which calls for egg yolk and egg whites separately. But I understand that aquafaba is good subsitute for both yolk and whites but I haven’t tested it. So really not sure.

    • I’m thinking 1/4 cup of yogurt or buttermilk should be fine. I haven’t baked using aquafaba so unable to comment. Hope this helps.

  28. Just an FYI – my son has an egg allergy and “lecithin” is only eggless if it’s specifically labeled “soy lecithin.” Lecithin without “soy” in front of it may actually be egg yolk. My son is unable to eat anything that includes just “lecithin” in the ingredient list because it may or may not be egg-based, because there’s no requirement to specify whether or not the lecithin is egg-based on a product. You might want to update the portion about lecithin to specify that it has to be “soy lecithin” to ensure that it’s actually eggless.

  29. […] component of baking waffles and are used in baking to do a number of things. Substituting eggs in baking is essential because eggs perform some of the basic things we need them to during […]

  30. I have just tried the vinegar and baking soda. (replaced one egg) the taste was terrible in my cake! Bitter and salty! I checked back to make sure of my quantities. Could there have been a reaction to the metal pan?

  31. I’ve been waiting for my comment to appear but it hasn’t shown up so I’m trying again
    I’ve found a recipe for pistachio and rose ice cream on the BBC site that I would like to try. I’ve already found some alternatives for the double cream (I’m lactose-intolerant rather than vegan) and am now looking to replace three of the SIX large eggs in the recipe as my husband is not fond of egg. Any suggestions would be much appreciated

    • Sorry Alana, I haven’t seen your comment earlier. This is the first one. Maybe it went to spam or something. I haven’t tried substituting for 6 eggs so far. That’s a lot to be replaced. But I have an egg less pistachio ice cream in the blog. See if you can incorporate the flavours in the recipe you are looking at in this one.

  32. I have found a recipe for ice cream that I would like to try. I have some recipes for substituting the double cream (I’m lactose-intolerant rather than vegan). I’m now looking to replace half of the SIX large eggs and would appreciate suggestions

    • Thanks for showing interest Shammi. I live in Canada. You should be able to follow the recipes and can pretty much start baking yourself. It’s really not that difficult.

  33. Thanks for the info. How do you tweak the quantity of baking powder and baking soda in a cake recipe when there are 3-4 eggs requred.

  34. Brilliant, excellent, to the point, needed an egg for lemon coconut slice, so cooked without and added lemon juice instead. NOW understand why it is still tasty but a cross between a brittle and chewy macaroon flavoured slice vs what substitute could have been used as a binder instead. Thank you!!

  35. Hi. When a recipe calls for 3 eggs and you have 2, what then? Someone told me to add a little vegetable oil in place of an egg. Will this work?

    • Depending upon the recipe you can use 1//4 cup plain yogurt or unsweetened applesauce for the 1 egg to be replaced.

  36. I have heard, not yet tried it out, that raw (important) buckwheat flour acts as an egg replacer similarly to flax/linseed. Anyone have experience with this? There are even traditional Breton and Quebecois recipes for buckwheat pancakes which are just buckwheat flour and water.

    Edith, I read (but haven’t yet tried either) a recipe for mayonnaise which used mustard not egg as the emulgator.

  37. Amazing information.. thank you so much. Its been really helpful 🙂
    Even chia seeds are used of egg replacement(have heard of it)..

  38. Hi,
    If a cake recipe is asking for four egg whites, one whole egg as well as a cup of yogurt/ milk. What would you personally recommend as a substitute for those ingredients?

  39. […] are also great to make a batch of pancakes, muffins or other baked goods but there are plenty of alternatives to using eggs in baking, as long as you’ve got those ingredients in your pantry. That’s why it always pays to […]

  40. I would like to know what is the best substitute for eggs in a doughnut recipe. The recipe I found already has milk in it….. so what do you suggest?

    • I don’t cook meat so not sure which will be a better egg substitute in such cases. But I’m thinking a mixture of cornflour and water should do the trick.

    • Really would like to know the answer to this question as I like to make my own Hollandaise sauce and mayonnaise, both of which call for egg yolks.

  41. Hi,
    I used to baked with eggs. And now I am trying out eggless cakes with little success. Can I convert a egg recipe to eggless recipe by directing replacing eggs with substitutes ? Is there a fool proof method so conversion is successful ?

    Kuan

    • There is no rules as such. It’s more like an intuitive thing I guess which you will get once you start baking regularly. Until then try to follow already egg free recipes and once it’s successful you will gain the confidence and experience to choose the right substitute for a particular recipe.

  42. I’m trying to start eating healthier but I’m allergic to eggs. I have a recipe that is for muffins (has like sweet potatoes, tomatoes, cheese, and so on in it) but it calls for 6 eggs. What do you recommend as an egg substitute??? Or should I just get rid of the recipe??

    • That’s a lot of eggs to be replaced. I’m not sure if it would turn out good. I guess it’s better if you look for some other recipe.

    • It depends upon the recipe. If you see that there is no other liquid in the recipe it might be for moisture. It is more of an intuitive thing I guess, which you will get once you start baking egg free regularly.

  43. I used apple sauce as my egg replacer in pancakes this morning. Used Bob’s Mill gluten,dairy,wheat free pancake mix. They were the best pancakes I’ve ever eaten!! Well the only pancakes since my igg blood test, so very nice to have something stuck to my ribs for once!! Lol.. great site, loads of great information, so thankful all of u wonderful folks are sharing wisdom and saving us a lot of tummy aches.. Thank you all!!

  44. I am trying to change one of my cookie recipes to gluten free, dairy free and egg free. I already have pureed pumpkin in the recipe,so I don’t really want to add more fruit. what can I use for the egg?

  45. I’m veganizing a spice cake recipe which calls for 3 eggs. In your opinion, which of the above would work best in replacing those eggs?

    • It actually depends on the other ingredients in the recipe too. I’m thinking a combination of silken tofu and unsweetened applesauce might work.

  46. I’ve been desperately searching for an egg-less (birthday) cake & any other gluten-free recipes for my Grand daughter! We’ve recently found out she absolutely cannot hv eggs, nuts..the list is too long to go over. Any great, relatively easy recipes that could help me help her from constantly feeling left out of daily, family-type dinners as well as deserts. We hv been fortunate to find some gluten-free cookies (etc) that doesn’t hv eggs in them! But I wld really like to add gluten-free, eggless recipes to my arsenal for her.

    • Gluten-free and egg free is very tricky Shellie. It’s going to be a lot of experimenting before you find out some decent recipes.

    • My daughter is also egg/gluten free and I have found that the easiest way to work with recipes is to look for vegan recipes which already cut egg and dairy then substitute the wheat flour for a good gluten free blend. I have had a lot of success with white rice/tapioca/amaranth in equal parts for cake but I am going to be trying a store bought blend and see how it goes.
      http://minimalistbaker.com/one-bowl-vegan-chocolate-cake/
      This recipe was a real hit. I also subbed the sugar for maple syrup (about 3/4 of a cup and a squirt of liquid stevia)

      It is certainly a challenge to learn to cook and BAKE without eggs when we’ve been doing that our whole lives. Half the secret though is knowing how to approach it. I like to only have to substitute one of the main components of a recipe. If its an egg free recipe I sub out the gluten and vise versa. I have not had a lot of success with doing both. The best sub I’ve used for cakes (egg subs) is apple cider vinegar. It makes them fluffy somehow. Best of luck!!!

    • I make an eggless Cheesecake for my family using gluten-free biscuits for the base and cream cheese, condensed milk, lemon juice and gelatine for the filling. I have found many of the recipes in the PWMU Cookbook which use only one egg can be made substituting yoghurt for the egg and gluten-free flour for the flour. Examples of cakes I have made are boiled fruit cake and banana cake.

  47. Hi,

    I must say you have got the great website and recipes there.

    I am a beginner and don’t understand much about science of baking, so i would like to share a custard recipe with egg, i hope you can advice me egg replacement in here. As what i have understood here the egg works as on binding agent.

    Coconut custard in Pumpkin

    Whisk, 200 ml coconut milk, 2 eggs, 2 tsp rose water, 1/2 cup powdered sugar.

    Fill the custard in the pumpkin and steam it.

    After the custard is set, remove and keep in refrigerator.

    I would really appreciate your guidance here.

    Thanks,
    Priya

  48. Is there a general rule as to using flax seed as a replacement. If a recipe calls for more than two eggs is flax seed still considered an option? I heard that it is not recommended to replace more than 2 eggs.

  49. I see that most people are using the vinegar/baking soda mix for substitutes and that it is only appropriate for replacing 1 egg.

    I have a box of Red Velvet cake mix which calls for 3 eggs. I have absolutely NO eggs as eggs have jumped from $2.07 a dozen to $3.58 a dozen, and from $3.19 for 18 eggs to $5.39 for 18 eggs.

    I see that pured fruit can be used at 1/4 cup per egg. Could I use 3/4 pured prunes to replace the 3 eggs needed for the Red Velvet cake mix?

  50. After years of being a lacto-ovo vegetarian, I have developed an egg protein allergy. I appreciate this site with all the details about substitutions for eggs in different types of recipes: cakes, cookies, breads, etc. There is no one-size-fits-all product but I hope to learn what works using your guides and experimentation. My first effort will be the Hummingbird cupcakes – making a double batch for my chorus snack break. So, thanks in advance.

  51. I have become very health conscious the past few years. More so since I passed the 50 mark last year. With all the publicity about bird flu and growth hormones and steroids in poultry, I have been trying to get away from artificially enhanced and possibly contaminated foods. The vinegar/ baking soda alternative is awesome in cakes and breads i make from scratch. Thank you for the heads up. The cakes I have made with this are much lighter and fluffier than the ones I made with eggs before.

    • You’re very welcome. But the vinegar baking soda combination doesn’t work in all recipes, especially while substituting more than 1 egg.

  52. I am making a zucchini frittata. I need 4 eggs I have 3. Do you think it will be ok if I leave out or what should I replace it with? Help!!!!

  53. Just found out I’m allergic to eggs, milk, peanuts and tomatoes. So no yogurt, buttermilk, butter, sour cream, cream cheese, mayo . Some recipes say yogurt for egg substitute but I can’t do yogurt.

  54. This is so cool. I have never baked w/out eggs. We are out so I put in applesauce in its place. The best. Thanks for your help

  55. I use the baking soda and vinegar substitute when baking a cake today and it tasted absolutely HORRIBLE. The cake was not even tolerable to eat, no matter how much frosting was used. I would not reccomened this substitution.

  56. I have a grand daughter who is very, very allergic to eggs in form. I still cook and bake from strach. Need help with some substitute.

  57. I have tried the substitution of 1 tablespoon of flaxseed meal and 3 tablespoons of water with an oatmeal chocolate chip cookie mix. It works wonderfully.

  58. I have been allergic to egg whites for a few years now. Most of what I have learned about eggless cooking has come from my own experience or reaching out to others who have had minimal experience. This blog has been quite helpful recently in giving me some new ideas. I would just like to say that I have tried the ratio for flaxseed meal. I make oatmeal chocolate chip cookies using a cookie mix, typically from Betty Crocker. I follow all of the directions on the mix, but for the egg, i mix 1 tablespoon of flax seed meal with 3 tablespoons of water. The ratio and set of ingredients have never failed me. I have never tried that formula in other recipes, but I figured that if it works for these particular cookies, I’m not going to change it. 🙂

  59. I am planning to make humming bird cake for my my husband’s birthday.
    Can u please suggest which of the egg replacement would be best for this cake

  60. I sell fried veggies and I make my own batter. The chickens being sick and being euthanized is affecting not only the price of chickens but egg products. I use egg white and am looking for a substitute for 25 pound batter mixes. I had hope for the vinegar until I read your replies, so that is out of the question. I am looking into the Ener-G product, if only to cut with my remaining supply of egg white to get through this crisis. I wonder if yogurt is an option, or beer. I have also seen agar-agar, but I don’t know about the cost. I have found a vegan tempura batter that looks interesting. I have seen the flax seed option, but I don’t know if that is what I am looking for in a batter for fried veggies. I am looking forward to your reply. I have looked through every cookbook I own, as well as my mother-in-law’s books.

    • We also make vegetable fritters in India and we never use eggs in it. I don’t understand why these recipes use it. We simply use a blend of chickpea flour, rice flour, sometimes baking soda and cornstarch to make our vegetable fritters.

  61. I’ve been seeing a bit about bean water/”aquafaba” as an egg replacer lately. Ever tried it? It seems to be particularly good for meringue based on what I’m seeing. I plan to try it this weekend.

    • Vinegar substitution is preferable only for replacing 1 egg Yamilie and that too especially in cakes/cupcakes/muffins.

  62. Hi,

    i have project to make wonton and noodles, in my receipe using egg white. but my customer not permit egg in formulation. so can you suggest me, what ingredients can replace egg white?

  63. I have some left over pear juice/syrup from a can. Can I use this to make cookies In combination with something else instead of eggs?

  64. I want to share two more ingredients that we have tried many times and work perfectly in some recipes.
    1. Gram flour (chikpea flour) works perfectly for making omelette. You just need to mix it with some water to make it as dense as egg. Then you can add whatever you like – vegan cheese, for example and fry it.
    2. Cashews are perfect versatile ingredient for making cheesecake ot tiramisu or even cream. You need to soak these for a few hour (or overnight) and process them with a little amount of water and sweetener (agave nectar or date paste). You will have a cream. If you want to make it into cheesecake, add some creamed coconut and vanilla flavouring.

    I was actually looking for egg white replaces that will give the consistency of meringue but I could not find any. We tried xanthangum but it is only binding and does not make it crisp.

    • Thanks for the information Tez. I have read in the box of Ener-G egg replacer that it can also be used in place of egg whites. But haven’t tried it.

  65. Hi, first and foremost, apologize for asking too many questions. I hope you can help me.

    1. How do you know the purpose of the egg in a recipe? You have mentioned three purposes above. I read somewhere if egg is the only wet ingredient, it means the purpose of it is to add moisture. What are the criteria used to identify the different purposes you have stated? And, how to identify in a boxed cake mix (is it usually a binding agent there?) and for recipes from scratch?

    2. Many recipe calls for separating the yolks and whites and then adding to the cake. What is the science behind it? How do you do that with the replacers you have suggested?

    3. Can butter be replaced with Vegetable oil in any cake recipe? If so, what is the ratio? Because, I believe Vegetable oil is the secret behind the moistness in the store bought cake mixes.

    4. I know Ener-G powder is best for cookies. But, for store bought cake mixes, I could not find any other closer substitute after accounting for the ifs and buts of other replacers available (for eg, using banana changes the taste, flax seeds gives a nutty taste and so on). But, it leaves a Chalky taste and the cake sticks to the tongue. That is all the more evident in White cakes and less in Chocolate cakes. Any suggestions?

    5. I read from other sources that most of these replacers (or replacers in general) are good if the recipe calls for less number of eggs (I suppose it is 1 or 2 eggs) which is less likely because the store bought cake mixes calls for a minimum of 3 eggs. So, in general how do you replace recipe with many eggs (like 3 or more)?

    6. It is a general question – When you make cakes with any of these replacers (not just from what is suggested here, even many recipes from You tube), and when you say it comes out soft, moist and fluffy, do you mean they come atleast close to cakes that are made with eggs? I have tried a few chocolate cake recipes with condensed milk following the exact recipe – they are not even close. I make it a day in advance and store it in the fridge after frosting and decorating. May be are these cakes without eggs supposed to be eater as soon as they are baked/frosted?

    Thanks in advance.

    Sri.

    • Hi Sri, my apologies for not answering your query for such a long time. Somehow I missed it.

      1) You will be able to guess the purpose of the egg seeing the other ingredients in the recipe. I’m not able to pinpoint exactly the reason behind why I choose a particular egg substitute. I see the recipe and decide. Yes in boxed mix it’s mainly used as a binding agent.

      2) I normally ignore it and just replace it as substituting whole egg or avoid such recipes, and also recipes with more than 4 eggs. But the Ener-G egg replacer box does come with instructions for replacing egg whites too, which I haven’t tried so far.

      3) When you replace butter with oil, you will have to modify the liquid ingredients in the recipe a little. Depending on how much oil is being used and other liquid ingredients in the recipe maybe you will have to cut back about 1/4 cup to 1/3rd of a cup of the liquid ingredient.

      4) My best bet is yogurt or a mix of yogurt and pureed silken tofu.

      5) The maximum I have gone is 4 eggs in cake recipes. For me the winning combination is 1/2 cup of plain yogurt and 1/2 cup of pureed silken tofu.

      6) No what we are missing is coating the cakes with sugar syrup especially the white cakes. For me I haven’t had any problems with chocolate cakes because most of the chocolate cakes has oil and the cakes remain moist even without coating it with sugar syrup. But plain/vanilla cakes mostly need this to keep it moist and to get the texture of cakes with eggs. https://www.egglesscooking.com/2012/11/28/eggless-strawberry-cream-cake-recipe/ This is the first cake recipe that I tried it and was totally floored by the result and knew what I was missing all these days.

      Get back to me if you have any further questions.

  66. Hi

    I am wanting to try baking a cake for my little boys birthday. He is allergic to egg and milk so I am looking for a substitute to the egg as I am going to use a chocolate cake mix that is free from allergens.
    I was originally going to try an egg replacer powder but seen mixed reviews. Could you recommend anything else? I am thinking maybe vinegar and baking powder?

    Kate

  67. Hi im a vegetarian and im trying to make a homemade pie crust, which of these suggestions that you gave us would be the best to use?

  68. Hi!

    I am trying to find a dairy, soy and gluten free egg replacer for meat balls or meat loaf. Any suggestions? Do you think applesauce would work? It’s for thai curry meatballs.

    Please help!

    Regards,
    Darlene

  69. I want to make a chocolate fudge cake which requires 4 eggs. Can I still make that cake without eggs. Will I get the same texture or using baking soda and vinegar give the same effect.

    • Recipes like this especially which use 4 eggs, it’s better to use a combination of yogurt and tofu. Baking soda/vinegar combination is for replacing only 1 egg.

  70. 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

  71. 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?

    • 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.

    • I highly recommend the best egg replacer available…The Vegg Baking Mix. It is the only egg replacer that tastes like eggs and functions like eggs. Soy-freeJust whisk 1 tsp with 1/4 cup water for each egg you want to replace. I usually don’t even use an added oil since The Vegg Baking Mix always gives a moist product while leavening and firming. Find it on Amazon (yellow container)
      http://www.amazon.com/The-Vegg-Vegan-Baking-Large/dp/B00INBFGFM

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

  73. I use Eg egg replaced ALL the time, even w boxed mixes .. It comes out awesome.. However, I have used flax seed, and applesauce as well. I use yogurt for mayo replacement as well as sour cream
    If the recipe has called for more than 3 eggs I still have used the Eg .. Love the stuff
    Hope this helps!

  74. 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.

    • 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.

  75. 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!

    • 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.

  76. Is there anything I can substitute for the eggs in a breakfast casserole. I am going to have a Christmas brunch and have one person with egg allergy. I would like to make something special for him.

    • Sorry that I’m too late Helen. I haven’t tried such casserole recipes, so unable to give you a suggestion. But my guess is silken tofu can be used.

  77. Thank you very much. I went to make some banana bread then realized I was out of egg. I used the unsweetened Apple sauce and it came out amazing!!!! Thank you very much for sharing!

    • You’re welcome Rosa. You could have used some more mashed bananas itself instead of applesauce because you were baking a banana bread.

  78. Hi,

    I am having a party for my son this weekend, and one of his friends has a severe egg allergy. I was considering the apple cider vinegar and baking soda replacement for a boxed cake mix, but wanted to make sure the amount shown is per egg. Thanks in advance!

  79. Hi Madhuram

    I never baked eggless, but as there are many people in my family now who don’t eat any eggs, I have to do it. I have a fantastic brownie recipe where i have to use 6 eggs:. 250g Butter, 250 g chocolate, 100g flour,6 Eggs,300 g Sugar; first i have to mix the eggs with the sugar and a pinch of salt. then i add the butter and chocolate mix and at the end the flour. SO how should i replace the 6 eggs?
    Thanks alot 🙂

    • I haven’t tried a to replace more than 4 eggs so far. So not sure how it will impact the recipe. If you are up for the challenge try using 3/4 cup of yogurt and 3/4ths of a cup of pureed silken tofu.

  80. I have recipe I need help with. It is a Vegan recipe but I do not want to use eggs. I also wanted to know can you simply leave out eggs in some recipes without replaceing it with anything? Thank you for all your help!

  81. Hi thanks for this wonderful atricle!
    I need some help with the most suitable egg substitute for a brownie and chocolate chip cookie recipe. I tried using yogurt and some oil in one batch and ground flaxseeds with baking soda in another but both turned out quite soggy 🙁 plus the flaxseeds smelled really bad ! Please advice..

    • I’ll be able to help you if you send me the link to the recipe. But usually yogurt and tofu are good egg substitutes for brownies and Ener-G egg replacer for chocolate chips cookies.

    • You can use 1/4 cup of pureed silken tofu and 1/4 cup yogurt in place of the 2 eggs. I think you will have to double the recipe.

  82. When using the vinegar and baking soda method for replacing eggs in a cake or cupcake recipe. Is it 1 teaspoon of baking soda and 1 tablespoon of vinegar per egg that’s being replaced? Thanks!

  83. 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?
    thanks.

  84. 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.

    • 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.

  85. 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?

      • 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…

        🙂

    • 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?

      • 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!

        • 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.

  86. 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!

  87. Thank you so much for this list! I just made a store bought cake mix and used the flaxseed substitute to make cupcakes. They came out great and we could not taste a difference! Our 6 year old was recently diagnosed with allergies to egg, milk, beef and tomato, in addition to his existing peanut and tree nut allergy. I’m sure I will be back often looking for other substitutes 🙂

    • You’re welcome Danelle. Just be sure while buying store bought mixes, because some has beef fat in it. I guess you know it already, but just mentioning it anyhow.

  88. Hi… I wanted to make a ready cake mix Betty Crocker can u suggest what can I substitute the eggs with… Thanks in advance:)

    • Can you send me the recipe link, Morgan? I have to see it or if you have Ener-G blend 2 teaspoons of it with 3 tablespoons of lukewarm water and you should be fine.

  89. […] For baking: 1 egg = 2 tablespoons liquid + 2 tablespoons flour + tablespoon shortening + teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. […] OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe. […] OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)   OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe. […] OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)   -Cooks Thesaurus, Eggs 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 […] can be used.   If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used   -Madhuram’s Eggless Cooking […]

  90. Hi

    Thanks for the video. Just one question if in any recipe of cake I have to replace 1 egg since we are pure vegetarians, what ratio of egg replacer, pureed fruits and milk I need. Cos what I undertsant it needs these 3 things to make the cake moist, leavening and bind together?

    • You can use 1/4 cup of pureed fruit, milk, flax seed mixture depending on the recipe. The egg substitute will vary according the recipe and the other ingredients use in that recipe.

  91. Could you tell me what I could use to replace raw eggs in ice cream. My mom is trying to make her famous no cook ice cream, but one person is allergic to raw eggs and we are trying to find a Substitute. Thank you

  92. […] Google gave me this, and I decided to use baking soda and vinegar. It turned out surprisingly […]

    • You have to look at the recipe and see if it has any other liquid in it, how the batter is going to hold together and any other leavening agents used. Depending on that you can determine if the egg is used for moisture or binding everything together or to give it a rise.

  93. […] a cake, as well as extra fat (or fruit) for moisture. For a list of some egg substitutes go here and […]

  94. I often use the flaxseed meal with water as an egg replacer. It works wonderful as a binder in my experience it makes for much lighter density in cakes and baked goods than mashed fruit which is what i usually use. It does not add much moisture though so in breads and muffins I have to add moisture. I like to use a combo of the flaxseed meal/water combo, extra oil for moisture and vineger/ baking soda for levening. This conbo seems to make the most realistic cakes and quick breads.

  95. I’ve a vegetarian BF (no meat/eggs, dairy okay) and this is going to be our first Thanksgiving together. I’m trying to adapt some family favorites into something he can eat. One of them is Nantucket Cranberry Pie/Cranberry Walnut (or Pecan) Pie. It really is more of a dense, rich cake than a pie. Most recipes are going to be similar to this (perhaps with a few flourishes) http://www.foodnetwork.com/recipes/kathleen-daelemans/nantucket-cranberry-pie-recipe/index.html

    I’m trying to figure out which substitutes would make sense for this. Any advice would be appreciated.

    • Hi Amber, I’m just back from my vacation, so don’t know if I’m too late. I checked out the recipe and I think I would try a combination of silken tofu and cornstarch for the eggs. But I wouldn’t know how it will turn out without trying it myself.

    • Typically 1/4 cup of any substitute, but what substitute to use will depend on the recipe and other ingredients in the original recipe.

  96. […] taste like a friggin quiche which me no likey, sooooooo i may try some substitutions found here: Egg Substitutes In Baking | Egg Replacements i have zero hopes of it turning out well, so if anything does, then que the fireworks! […]

    • If you don’t bake much I’m not sure if it’s worth spending about $10 on Ener-g. Moreover it’s a huge pack and it will take forever to finish it.

  97. […] use so many d@ng eggs ~ have you used any of these when cooking with cf and what were the results? Egg Substitutes In Baking | Egg Replacements ______________________________________ ~ Life's too short for bad coffee ~ Angie ♥ […]

  98. Hello Madhuram,

    I was wondering if silken tofu can be replaced with something else as silken tofu needs to be used within few days of opening or it go waste.

    Thanks
    Veena

  99. […] only are there plentiful plant-based substitutes for eggs in baking, but it’s easy and delicious to veganize your favorite egg dishes. Stay tuned for our […]

  100. My daughter cannot have wheat, soy, dairy, eggs, nuts, fish, beef, chicken, corn or potato. We are having a terrible time finding ways to make her muffins or pancakes. Any suggestions for flours to use or egg substitutes to try? I saw some recipes but most contain at least 1 ingredient she can’t have.

    • That’s very tricky Kristina. Have you heard about Cherrybrook Kitchen’s ready to bake mixes? Those mixes are gluten-free and many other allergens free too. You should try it out.

    • I make pancakes using equal parts self-raising flour and lemonade. Don’t know if it will work with gluten free flour, but definitely worth a try!

    • P.S. My son was allergic to egg, soy, wheat and fish at 8 months. He was re-tested at 18 months and is now only allergic to egg, but still has a soy intolerance. The specialist believes he is likely to grow out of both, but they will probably get worse before they get better. Fingers crossed for his testing in September!

  101. I just recently discovered my daughter has an egg allergy. I came across your recipes/blog while trying to find an egg free birthday cake. I cannot thank you enough! Your recipes sound absolutely delicious. I was totally despairing for her. I never knew there were so many substitutes for eggs! You have totally saved me. You gave me such a good education. Keep the yummy recipes coming!!

    • You are very welcome Nicole. Egg free baking is not at all difficult. When done right, you can amazing results. Happy baking!

  102. I was wondering what you would recommend using to substitute two eggs in a browning mix. I tried the mashed bananas and they were so tough and hard I couldn’t get them out of the pan.

    Thanks,

  103. Hi there I am making a rainbow cake for my friend and was wondering if the vinegar and baking soda egg substitute would work well and make my cake light and fluffy. The recipe need 3 eggs.

    • Hi Rayna, I would’nt recommend using vinegar/baking soda combo to replace more than 1 egg. Try a combination yogurt and tofu or just go with the plain eggless vanilla cake itself.

      • Hi, I have another question, I’m making cookies and it requires one egg, can I add 1/4 cup of vegetable oil instead of the egg?

        • That will not work Rayna. The cookies will spread like pancake. Depending upon the recipe you can use Ener-G or flax seed meal water combo.

  104. […] same level. No substitute can provide the same richness and mouth feel as a real egg. That said, those allergic to eggs can take solace in the many ingredient combinations available that can be used as a pretty-darn-close-stand-in for the […]

  105. I have been allergic to eggs for thirty years. I find in baking from mixes, if the mix requires one egg, I can just leave it out. Especially true in quick breads and muffins. Since I am allergic to the whole egg, commercial replacement products do not work for me because they contain the white. I like using applesauce or buttermilk but have to be careful of the favors. Thanks for the blog on the issue. A lot of attention now to gluten, but little on other allergens.

    • Hi Suzie, I’m not an expert when it comes to gluten-free and egg free baking. I think it’s quite tricky. I read that xanathan gum has to be used if you want to bake egg free and gluten-free recipes.

  106. In the South Beach diet book, they feature a recipe for breakfast egg cups. For this, I used to use egg whites only, seasonings, add mushrooms or chilies (whatever). You mix up a bowl of this and you fill silicone n/s muffin pans and bake them. They rise,brown and cook through in about 40 min. Tasty and low carb. Now that I’m leaning vegan, I’m wondering how I could make an eggless version of these for a low carb breakfast? Thank you!!

    • Hi Betsy, you can find the vegan version of recipes like frittata, quiche etc in vegan cookbooks. They use a combination of soft and firm tofu. I haven’t tried any of it though. Look up for books like Vegan Brunch, Veganomican, etc in your local library.

  107. Hi,
    I want to make brownies with the Bakers squares recipe. Only I really don’t like tofu. Would Bobs Red Mill or EnerG work instead? Also I can’t digest yogurt, so that is out as an option.

    Thanks!

    • I have heard from quite a number of people that the egg replacer powders don’t work in brownie recipes. So I think that’s not an option either. If you are really worried about tofu’s taste, you shouldn’t because you will not taste tofu at all. I can guarantee you that 100%. Maybe you could try mashed bananas, but the brownies will have that flavor.

    • Hey Angela,

      I have successfully used chia OR flax gel for my brownies. Trust me, you will forget you dont have egg in it LOL 🙂

      • Hi Farzana,

        I’d love to hear exactly how you use the chia & flax to replace eggs… do you just use it for brownies or for other recipes too? What are the quantities per egg replaced and do you add water?

        Thanks!

        Minnie who recently found out she’s intolerant to eggs and is trying to get her head around this change!

        • I have not used chia as an egg replacement so far. Flax seed powder works well in spice cookies like oatmeal cookies, hermit cookies etc. You can use it in chocolate chip cookies too but the cookies will be chewy instead of crispy. It works well in brownies and spice cakes too.

          • Hi, wonder if you can help me I have been asked to make a 14″ eggless sponge gateaux for a child’s birthday cake. Can you tell me quantities I’d need and timings also what is difference between tofu and silken tofu I.e. can you just use pured tofu?
            Thank you

          • Hi Jan, use this Eggless Strawberry Cream Cake recipe for the sponge. The entire recipe should be good for one 14″ layer. So you will have to double the recipe for a layer cake. The layer will be quite thin, so forget about cutting one layer into 2 halves. I tried it in a 13×9 inch pan and had a tough time slicing it. There are different types of tofu depending on the texture. You have extra firm to silken tofu each of which is used in different recipes. The extra firm can be baked, grilled while silken tofu and soft tofu can be used in desserts and as a replacement for cream in savory dishes.

  108. Oh great, thanks for the tips ! I always use coconut oil for my cookies. I like it better than butter ! (I sub it in equal amounts)

  109. What is the best egg replacement for cookies?? I tried applesauce but the cookies came out cake-like and too soft for my tastebuds. Any recommendations anyone? THanks !

    • Ener-G is the BEST for cookies. The texture also depends upon the fat content of the recipe and how long you bake it. You could end up with soft cookies even using Ener-G if the butter/oil used in the recipe is quite less. Also for crispy cookies you need to bake it for 2-3 minutes extra and in that case you need to use a lighter shade pan or line it with parchment paper otherwise the cookies will burn at the bottom.

  110. hi , i’ll be trying an chocolate chip cake .please could you let me know what can i use instead of eggs . want to make the cake for my kid’s b’day on this Saturday… so need ur help urgently!!!! Thanks

    1 1/4 cup (300 ml) milk
    Juice from 4 large oranges (freshly squeezed) About 300 ml

    3 1/8 cup (600 grams) caster sugar
    4 extra large eggs……what can i use instead of eggs
    1/2 cup (100 grams) melted butter

    4 1/4 cup (600 grams) all-purpose flour
    1/2 cup (50 grams) cocoa powder (unsweetened)
    2 tsp baking powder
    2 tsp baking soda

    2 tsp vanilla extract

    4 oz. (100 grams) dark chocolate chips, lightly chopped and mixed together with 2 tsp of all-purpose flour

  111. Help – I made the egg free hummingbird cupcakes and they fell in the center. I live at 9300 feet. What is the adjustmant for high high altitude.

  112. It sounds like it would be silken tofu but, can you get just as great results in baking madeira cake (edmonds recipe) with one of these egg substitutes? I also mix the flour with ground almond and semolina.

    • It depends upon the recipe Puja. You could add an additional 1/4 teaspoon of baking powder or a teaspoon or two of vinegar. I have to look at the recipe to tell it accurately.

  113. I agree to ur answer u gave .. It comes with experience…
    But yest I tried maki brownie muffin… But I felt batter was still liquid… Inspite of taking care of the ingredients… N my fear was right.. The muffins tasted awesome but did form up shape… It broke… In this case can I add flour to make the batter little thick?

    • One egg, Ginger. Vinegar is suitable only in recipes with 1 egg, especially cake, muffin, quick bread recipes. Sometimes even 1 tablespoon is not needed. Depending upon the recipe 1 or 2 teaspoons should be fine too.

  114. Hi.. Can u plz help me.. How can we knw that something is wrong in recipe.. What’s the ratio of dry n wet ingredients.. Thanks…

  115. Why are the two ratios for flax seed so wildly different? 1 teaspoon to 1/4 cup vs 1 tablespoon to 3 tablespoons? Something seems VERY off…

    • Finally both comes down to 1/4 cup of mixture Kerry. Whether it is 1 tspn with 1/4 cup water or 1 tbspn plus 3 tbspn is 1/4 cup.

  116. Sometimes I use chia seeds as an egg substitute. Depending on the recipe, I can sometimes use them in exact proportion as Ener-G Egg Replacer (I’m thinking of a pancake recipe). Ground into meal, they can work well in bread recipes, probably because they tend to gel so well. They don’t make the result as heavy as flax meal does.

    • I have heard a lot about chia but haven’t tried it myself. It’s good to know that it’s not as heavy as flax seed meal. This information itself increases my curiosity.

      • I haven’t baked with chia, but I have made the gel. Chia will soak in up to 12x’s its volume in liquid, so you can control it a bit. I’ve used it as a pudding substitute after soaking up a coconut milk/chai/chocolate mix, and it was lovely. I also tried it with a sweet blackberry merlot. It made a nice sauce (I think the alcohol kept it from fully gelling, but it thickened nicely.) Made with water the gel is pretty tasteless, or you can make it with something with flavor.

  117. […] *For a great list of egg substitutes and lots of egg free recipes, go to Madhuram’s Eggless Cooking. […]

  118. I’m trying to make blue velvet cupcakes with a red velvet cupcake recipe (which already uses buttermilk and the baking soda and vinegar combination). When I used the blue coloring, it comes out more of a green color. I was told, it was the yellow in the egg that is causing this, so I’m trying to find an egg substitute that will make the mixture a stronger blue color. What would you recommed?

      • I’m trying to do the very same thing – make blue velvet cake with a red velvet cake recipe.

        My recipe also already calls for buttermilk and vinegar and baking soda. I’m looking to replace 2 large eggs.

        Here’s the recipe:

        2.5 C cake flour
        1.5 C sugar
        1 t baking soda
        1 t salt
        2 T cocoa powder
        1.5 C oil
        1 C buttermillk
        2 large eggs
        2 T food coloring
        1 t white vinegar
        1 t vanilla extract

        The recipe with eggs is great – it’s not too dense and still moist. Don’t want to compromise that in any way if I can avoid it.

        I appreciate your help!
        wmd

        • If soy is okay, 1/2 cup of pureed silken tofu is a good substitute. In that case I think another 1/4 teaspoon of baking soda would be helpful. You could try 1/2 cup of pumpkin puree (maybe 1/3 cup of puree + some water to get 1/2 cup) or unsweetened applesauce (diluting this is not necessary because it is not packed solid like canned pumpkin) and 1/4 teaspoon of baking powder. You would still use the 1 teaspoon of baking soda.

        • Substitute it with 1/4 cup oil & 1/4 cup milk (= to 2 eggs, which is 1/2 cup liquid) Works like a charm. No one will ever tell its egg free ! As Madhuram stated, up your leavening agent.

          • That’s true Farzana. In some of the recipes I substitute eggs with part melted butter and part applesauce/tofu for binding and it turns out great. But I did not suggest that for this recipe because it already has 1.5 cups of oil. That’s a lot of oil even with the eggs.

      • I make purple velvet and blue velvet all the time with a traditional egg recipe. You might try using a gel food color like Americolor, which you can buy at Hobby Lobby. Good luck!

  119. Wondering about the Vinegar/Baking Soda alternative. Just want to confirm, is that 1 teaspoon of baking soda and 1 tablespoon of vinegar equivalent to 1 egg? So if the recipe calls for 3 eggs I would triple that correct? Thanks.

        • It depends on the recipe Vrinda. For example if it’s a cookie recipe I would use Ener-G for the 3 eggs. But if it’s a cake, muffin recipe, I would probably use applesauce or yogurt. So there is no hard and fast rule when it comes to egg substitution.

  120. […] There are many substitutes I havent tried yet. These include tofu, mashed potatoes, canned pumpkin or squash, arrowroot, corn/potato/tapioca starch, and chia. For more on egg replacement, check out Kids With Food Allergies and Eggless Cooking. […]

  121. […] Vegans can sub in a bunch of different things for eggs (a good list of them is here). Those watching their cholesterol can try 2 egg whites in place of 1 egg. The consistency may vary […]

  122. […] a cake, as well as extra fat (or fruit) for moisture. For a list of some egg substitutes go here and […]

  123. DO NOT try using the baking soda+vinegar option for brownies! You’ll come out with a flat, boiling mess! Very disappointing.

  124. […] 1 equivalent to an egg (can use store bought egg replacers, which is what I use, or 1 teaspoon of baking soda + 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used., or 1/4 cup applesauce, for more check out this website:https://www.egglesscooking.com/egg-substitutes/ […]

  125. […] making dough form scartch. So I found a recipe to use bisquick for the dough, then since I was fresh out of eggs I substitued a banana per egg (that site has some unique ideas). It was really eays to throw […]

    • Are you talking about the type of egg substitute you get in cartons in the the refrigerator section of the grocery stores? In that case I wouldn’t know and use that because it does have egss in it.

  126. Hi,

    Thank you for this wonderful information for us vegetarians. Just to let you know: I tried a minimalist rice flour biscuit recipe yesterday substituting the egg with banana (just contained rice flour, butter, banana puree, sugar). Used a little more fruit puree than the above conversion ratio gives to get the right dough consistency (very soft, but holding shape). The biscuits came out great! They had adequate leavening, though no baking powder was used.

    Also, I think the above egg substitution list is missing some possibilities: like lentil flour. I’ve heard besan works well as an egg substitute. Don’t know the exact proportions yet. Only caution: besides binding, lentil flours also tend to harden. So whenever I try it, I’ll increase the amount of butter/oil in the recipe somewhat, to compensate for the hardness introduced by the lentil flour.

    Lastly, there are two other ingredients we use in Indian cooking that should work :
    1. instead of tofu, can use chenna/paneer. I think chenna poda, an Odissi dessert, is an example of such baking.
    2. instead of flax, methi seeds would work too. Both seeds are binders.

    Hope sharing my experience and suggestions (that I’ll be trying later) help others like me who are interested in eggless baking.

    • Thanks for sharing your thoughts. I have not included chickpea flour, potato starch etc in the table because these don’t go by a standard measurement. You will have to increase or decrease according to the situation. Chia instead of flax I have heard of, but won’t methi seeds make the dish bitter?

      • Good point 🙂 .. not sure if it would make a difference.
        I think savoury cookies and the likes should combine well with methi seeds (if at all they do impart any taste in that small amount). Shall try this sometime.
        I did try using moong dal flour instead of banana for more rice flour cookies yesterday. I noticed Suzanna’s comments mentioned in the older comments on this page, and used her suggestions as a guideline (she substitued each egg with 2-4 tbsp besan flour + 1/2 as much liquid + 1 tbsp fat). The cookies were pretty good. Need to play around with the proportions more (2-4 tbsp is a big range!), to get the one that works best for me.

  127. I just recently tried 1 tbsp chia seed to 3 tbsp liquid (one of the non-dairy milks is probably best, but I’ve used water as well as water kefir liquid) in a cookie recipe and a muffin recipe and was very pleased. Neither of these recipes was for “fine” baking, they’re both pretty rustic, but they rose very nicely, have a good texture and nice crunchy outer finish. They did take longer to bake, but so what? They did cook through just fine. And the chia doesn’t need to be ground first before using, unlike the flax.

    As for gluten free, xanthan gum is not necessarily essential. I’ve discovered that a 70% flour to 30% starch combination does a pretty good replacement for regular wheat flour. But don’t expect perfection or miracles; the performance will vary because wheat recipes are built to work with wheat. It takes a lot of experimentation and a lowering of expectations – I’m almost always pleased by the taste and results, but they’re almost never bakery perfect.

  128. Have tried the flax replacement(3 Tbsp water + 1 Tbsp ground flax) for both a banana bread recipe(made with coconut flour) and a bar recipe(made with almond flour). I don’t care for the results at all. At the end of the baking time, they are still too soggy and heavy. The bars I had to cook for double the time and turned out ok. I am still waiting on the banana bread…had to stick it back in the oven. I am not sure what else to try. I can’t do dairy. I am tempted to use just egg whites but not sure how that will work for the coconut flour recipes since most call for 4-10 eggs. I have delayed food reactions with egg yolk and dairy(and now almond…just my luck!). The egg white carton has equivalents for whole eggs which is fine is some recipes, but I have some recipes that want just the whites. How much liquid is 1 egg white? Also if using egg whites to replace whole eggs, how is it going to change the final product? Do I need to worry about that?

    • Baking gluten free as well as egg free is very tricky, Christine. I’m pretty sure that you will have to use xanthan gum to bake gluten and egg free and get decent results. Google for gluten-free vegan cakes/cookies etc and you should be able to come up with some recipes. I have tried a couple of gluten free cookies and all have come out well but haven’t tried my luck with gluten free breads and cakes, but for this Gluten-Free, Flourless, Vegan Chocolate Cake.

  129. I like to use half a banana + 1/4 cup applesauce. It makes a nice texture. Also, combining applesauce and flaxseed powder works well too. Thanks for this!

  130. I have tried the flax with water 3 times for my gluten free loaf. All 3 times it ended up gummy. Too bad because its healthy and the texture looks just like egg when its mixed up 🙂

    • Gluten free baking is quite tricky and make it egg free is even more tricky. Did you use a ready to go gluten free flour or made it right from scratch? I assume that you already know that it needs xanatham gum if you are going to make it egg free too.

    • HiMadhuram! Thanks for replying. Yes I do know about xanthum gum and guar gum too. I find instead of making a slury out of the flax and water, I do 1/2 cup grounded up flax and use this in my gluten free flour mix. I also mix soya flour (I make my own). I am having great results ! Thanks!

  131. Thanks for the reply, most appreciated.

    That’s what I was thinking. I couldn’t really see a way of doing it. My only hope is the flaxseed minimizes the effects of the cholesterol from the eggs in some way.

    Anyway, thanks for the input.

  132. Due to seemingly uncontrollable diabetes, I have trying to stick to a zero-to-very low carb diet and have been cooking/baking with flaxmeal lately. One of the major problems I’m having is that most recipes call for relatively large quantities of egg and, as I’m conscious of my cholesterol levels, I have been looking for an egg alternative.

    My question is what would you suggest I do for this recipe ->

    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=447365

    keeping in mind that I live in Taiwan where certain ingredients, like Ener-G and similar egg replacements, are not available (as far as I’m aware). This recipe turns out reasonably well in the few times I’ve tried it, but the 5 eggs required is a little concerning.

    Thanks in advance for your advice.

    • I saw the recipe David. I don’t think it can be made egg free. It’s very tricky. My first option would be EnerG, even with that I have not replaced more than 3 or 4 eggs. Without EnerG, I’m not sure how tofu would work in this. Because the egg plays a vital role in this recipe, I don’t think it’s going to be possible to replace it.

  133. hi,
    i needed to know which would be the best substitute for eggs in cake donuts (the batter type donuts which are fried in shortening) as it has very short floor time of between 10-15 minutes before frying. Thank you very much in advance.

  134. Hi, I keep trying to bake muffins using Betty Crocker mix but it never comes out well. I cannot use egg so could you tell me a good egg substitute? The mixes usually require 2-3 eggs maximum.

    I have tried yogurt, about 1/2 spoon for 1 egg, but the muffins still remain extremely moist and not baked well at the bottom.
    Is it the problem with the substitute or the baking time? I remove them when its brown enough otherwise it would burn.

    Also, should you remove the muffin or cake from the oven for cooling as soon as its done or should you leave it inside for sometime?

    • I haven’t baked muffins using mixes, but have baked brownies and cakes and the result was pretty decent. My go to sub in these mixes is 1/4 cup of yogurt (and not just a spoon) for each egg to be replaced. I have replaced upto 4 eggs in this method and it works out good. You should remove the muffins immediately from the oven when you think it’s done (by inserting a toothpick in the center of the muffin and it should come clean). The cooling should be done outside only (even though you switch off the oven), preferably on a wire cooling rack. If you lined the pan with muffin liners, then you should be able to remove the muffins from the pan just after 5 minutes and let them finish cooling on the wire rack or serve it warm.

      • I tried that yesterday and it came out pretty good. It was still a little moist and unbaked in the middle but it was better than before. Thanks!
        I always add a pinch of baking powder even though the packet doesn’t say so. That is okay right?

  135. Hi,

    I have store bought molten lava cake mix. I have to add 1/3 cup butter and 2 eggs.

    I am new to this site and new to baking too :), what would you suggest for replacing 2 eggs. This is my first time using store bought cake mix so plz help me.

  136. If a recipe calls for 4-5 eggs, can I mix the different choices for egg replacers together? Example, tofu for some of the eggs, and the flaxseed mixture for the others? Thanks!

  137. […] a cake, as well as extra fat (or fruit) for moisture. For a list of some egg substitutes go here and […]

  138. Hi-
    are you supposed to mix the vinegar and baking soda before adding them to the rest of ingredients, like you do with water & the egg replacer? Or do you add the vinegar to the wet and the baking soda to the dry? I did the former and it seemed wrong – awful smelling.

  139. Can pureed baby food fruit be acceptable as an egg replacer? Most of the baby food is 100% pureed fruit with the addition of citric acid.

  140. I made brownies using the egg replacer and it didn’t work. The brownies never got beyond a liquid consistancy. I was able to pour them out of the baking dish into a jar. Do you have any suggestions?

  141. Hi,

    Thanks for this useful page. I’ve been using mashed bananas instead of eggs in cakes, which I find works very well except for one problem: I can never get the cake out of the tin once it’s cooked! Is there something I can do to make this easier? When I’ve made cakes in the past with eggs I never had this problem, so I’m sure it’s something to do with the lack of eggs.

    By the way, you can also use golden syrup to replace eggs in cake, though I found the same problem with the resulting cake sticking to the tin.

  142. Hello,

    I’m struggling so bad with “eggless” things. My 10 year old son just recently got diagnosed with eosinophilic esaphagitis disease and in which he is now allergic to eggs. 3 of his fave foods are pancakes, brownies and chocolate chip cookies. Could you please help me with what I should use for store bought brownie mix calling for eggs? Also do you have any recipes for eggless chocolate chip cookies?

    Any help would be greatly appreciated thank you so much!

  143. just wanted to know…
    if you have any clue about the availability of egg replacer powder in delhi…..
    i could not find it…
    please help me on that…. i really need it to try out your yummy recipies….
    is eggreplacer powder the same as ener-g

  144. Hi,
    i have a recipe for german chocolate cupcakes which uses 3 eggs… and is also using 1 1/2 cups of buttermilk…
    can i substitue eggs with 3 tsp baking soda and 3 tbsp vinegar.. will that work for me…. also i am not able to find Ener-G in delhi.. can you suggest me some more options for that…
    waiting for a reply..

  145. Hi 🙂 Will using vinegar + baking soda as an egg replacement in a rich cake, will it result in the cake becoming airier than denser? Also, can we use more than one replacement? For example, if we have to use 4 eggs, can 2 of them be substituted with tofu, and the other 2 with vinegar?

    • Yes Varsha vinegar and baking soda makes the cake lighter and you can use more than one substitute depending upon the recipe. For 4 egg you can use 1/2 cup of tofu and 1/2 cup of yogurt.

  146. hi again 🙂 well first of all, I forgot to tell you how much this helps me! thank you so much! I was a bit unclear on your answer. so it will only taste like fruit if I use the bananas? and also, do I have to use all of those fruits or would it work if I only use one or two? and last question.. does tofu or fruit work better?

    • Amy, you could just use the puree of any single fruit. What I meant by bananas is that the baked good will have the flavor of the banana, if it’s used in excess. So to have a neutral flavor we usually use unsweetened applesauce and pureed prunes in chocolate flavor items. Tofu works in some and pureed fruit in some. It’s more of a trial and error method than a straight forward substitution.

  147. Hello there

    I stumble upon your site while looking for eggless breakfast recipes for my 11-month old baby. I am interested to start with your whole wheat pancakes and try the delicious mango cupcakes later.

    For pancakes, what can i substitute the sugar with? Mango cupcakes – I’m just wondering how it would taste if i use 2 cups of mango instead of sugar? I do not want to use too much sugar and salt for him as he is till young.

    Thanks so much. I am from Malaysia.

    • Thanks for writing to me Catherine. Substituting sugar for pancakes should not be a problem because we are already using only very little. Maybe you can try agave syrup or maple syrup. For the mango cake, that’s a difficult one. Sugar not only gives sweetness but also moisture to the baked goods. So simply eliminating it may not give you a good cake. You have to try out and find a ratio which works out best for you.

  148. […] 1/2 cup oil 1 cup sugar (you can also use honey, but that is not vegan) 2 bananas (this is your eggsubstitute, but any pureed fruit will do) check this […]

  149. Hi,

    I would like to know how much of egg substitute to use in place of one egg…..for eg.if i have to use 2eggs in a recipe how much of buttermilk or vinegar etc should i use……can milk also be used instead…what about curds or yoghurt…

    • Usually 1/4 of egg substitute is used in place of 1 egg. Replacing eggs in a recipe is not straight forward because eggs are used for 1 or many purposes in a recipe which includes leavening, binding and as a liquid ingredient. So you will have to look at the individual recipe for choosing an egg substitute. In general, vinegar works good in cake/muffin recipes just using 1 egg. So please send me the recipe you wish to try and I will be able to tell you which egg substitute is suited for that particular recipe.

  150. Hi madhu

    I need your help to substitute eggs in a donuts recipe, i’m using flax, there’s something more you can suggest me

    Thanks

    Indupati

  151. Hi madhu,

    Im finding your website very very interesting.
    Im after the eggless cake texture snd fluffiness that you get from shop bought cakes, what could i use to replace the egg?

    Many many thanks xx

  152. Hi there dear Madhu,
    I tried the butter cake recipe above, and added baking soda and baking powder to the batter. It was superb! The taste and texture of the butter was amazing, very buttery and rich. But the cake didn’t really rise. In fact, when I contacted the original person from whom I got the recipe, she said her cake didn’t rise that much either. No complains though, it was lovely.

    Thanks for your pointers..

  153. I live in India and need a proper egg substitute for chocolate chip cookies and which should be easily available in Indian markets.Kindly give the directions for its use also.

  154. Dear Madhu,
    I have purchased the allergycare egg replacer powder. the instruction mentioned that I should sieve the powder together with the flour, and add the water at the end. However, in most egg replacer recipes, they require us to add the powder to water, and eat it for 30 seconds. What should I do? I’m really confused and not sure what to do, as I don’t want my cake to become a mess! Please reply asap, because I need to bake the cake in 2 days!:)
    Thanks so much in advance.

    • Ratna, I wouldn’t know until I try it. Maybe you should have done a test bake a bit earlier. Moreover I feel that these egg replacer powders work best in cookies. If you send me the recipe you intend to try maybe I could suggest you some other egg substitute.

      • Dear Madhu,
        Thanks so much for your reply.
        I’ve written the recipe below.
        The person who baked it mentioned that she had used
        egg replacement Orgran’s egg replacement powder,
        and she mixed it with water before adding it.
        She generally veganized the recipe and it was amazing.

        Deep Butter Cake (Helfer’s)
        Helfer’s Pastries and Deli Cafe

        For crumb mixture:
        1/4 cup granulated sugar
        1/4 cup (1/2 stick) unsalted butter, softened
        1/4 teaspoon salt
        1/4 teaspoon vanilla
        1/4 teaspoon butter flavoring (see note)
        1/2 cup all-purpose flour

        For batter:
        11/3 cups granulated sugar
        1 cup (2 sticks) unsalted butter, softened
        1/2 teaspoon salt
        2 eggs
        2/3 cup milk
        1/2 teaspoon vanilla
        1/2 teaspoon butter flavoring
        13/4 cups cake flour
        Powdered sugar, for garnish

        1. Prepare the crumb mixture. In a small mixer bowl, beat together 1/4 cup sugar and 1/4 cup butter until fluffy. Add 1/4 teaspoon salt, 1/4 teaspoon vanilla, 1/4 teaspoon butter flavoring and all-purpose flour; beat at low speed just until crumbly. Cover and refrigerate.

        2. Prepare the batter. Preheat the oven to 350 degrees. Grease and flour an 8-inch-square baking pan.

        3. Combine 1 1/3 cups sugar, 1 cup butter and 1/2 teaspoon salt in a large mixer bowl; beat on high speed for 2 to 3 minutes or until fluffy. Add eggs; beat on high speed 2 to 3 minutes or until light.

        4. Combine milk, 1/2 teaspoon vanilla and 1/2 teaspoon butter flavoring. Alternately add cake flour and milk mixture to batter, starting and ending with flour. Beat on low speed, scraping sides of bowl, until well mixed.

        5. Sprinkle crumb mixture evenly in prepared pan. Spread batter over crumb mixture. Bake 50 to 60 minutes or until top is deep golden brown and cake tests done in the center with a wooden pick. Cool 5 minutes.

        6. Place a flat plate or cake board on top of the pan. Hold the pan and plate together securely; turn over. Carefully remove the pan. (The crumb side is now the top of the cake.) Dust with powdered sugar.

        • Its interesting to see that there is no baking powder/soda in the cake recipe. In that case, I think the eggs act as leaveners in this recipe. Did your friend’s cake rise well with the egg replacer powder? If so, I would also suggest you do the same. I was thinking maybe 1/2 cup yogurt and 1/2 teaspoon baking soda. But again I don’t want to impose this on you without trying.

  155. Hi Madhuram,

    Thanks a ton for your prompt reply. I guess you are right about extra liquid content then reqd. I followed the recipe from http://divyascookbook.blogspot.com/2010/09/dates-nut-bundt-cake.html

    I’m unable to see my previous comment or your reply to the same on this page so responding in a seprate comment.

    Thanks again.

    I have one more query, I love baked products – h/e i’m allergic to yeast & doctor had advised me to avoid baked goods using yeast. So I haven’t made any bread/ buns/ pizza dough etc. Would really apprecaite if you can suggest substitution for yeast.

  156. Hi Madhuram,

    I converted an egg recipe by subsituting with buttermilk. The cake turned out very good. H/e by next day it developed a slight wet/ sticky layer on top, My husband refused to eat the top part.

    I would like to know what went wrong & how can I avoid it in future.

    • Deepali, buttermilk usually gives moistness to baked goods and that’s the purpose of using it. I’m guessing that the cake batter had way more liquid than required. Maybe the next time you try that recipe, reduce the quantity of buttermilk by 3-4 tablespoons and you may also try reducing the quantity of oil (I think you would have used it instead of butter) by a tablespoon or so.

  157. We have not noticed the besan adding its own flavour in cookies and cakes, nor has anyone complained about it. The cookie/cake/cornbread recipes usually only contain one or two eggs.
    I like the fact that the besan also contributes some nutrition to the recipe – a bit of protein similar to what the egg would add.

    I make eggless quiches and eggless crepes using besan. I blend the besan, milk and seasoning in the blender and then pour this over the vegetables and cheese in the pie shell. It bakes up to a nice custard. The tomato-leek quiche with fresh dill is the most popular. When I bring these to potlucks, I don’t tell anyone that they are eggless quiches. Every morsel is gobbled up. People are amazed when I tell them that I didn’t use eggs when I made the quiche. Some will ever argue with me over that one!

    For crepes, I use a mixture of besan and wheat flour with milk. The crepes come out nicely and can be filled and served just like the egg based ones.

  158. Suzanna,
    No the recipe does not call for chilling or rolling. Mix all these
    and bake immediately. When you use besan, does the taste of besan
    stand out?

    Madhu, is EnerG have only natural ingredients?

  159. I am trying to find out what is the best replacer to use.

    What would you use for a simple vanilla cookie with flour+butter+sugar+1 egg. There is
    no mention of a fluid in the recipe.

    • It sounds like you are making a vanilla shortbread cookie. Shortbread cookies often don’t have any liquid other than the shortening (butter) or the shortening and the egg. I would use besan in lieu of the egg for this type of recipe. Does your recipe instruct you to knead the dough, chill it and then either roll it out for use with cookie cutters or make a log and slice like refrigerator cookies?

      My gingerbread cookies are similar. It’s just flour, butter, sugar, a little mollasses, leavening and spice. The original recipe called for 1 egg. I used 2 Tbsps of besan (chickpea or garbanzo flour), 1/2 Tbsp water and 1 Tbsp of additional butter whipped together to simulate the egg, then blended this in. My cookies were as crispy and delicious as the original recipe.

      • Madhuram, how are you using the EnerG replacer in your cookies? I have tried it on several recipes using the package directions and usually find that the texture is not right or the binding not as firm as when the same recipe is made with an egg or with besan.

        • Suzanna, I have got excellent results using EnerG in cookies. Initially I used the exact measurement given in the package, which is 1 and 1/2 teaspoons of the powder blended with 2 tablespoons of water. Later I increased it to 2 teaspoons of EnerG and 3 to 3.5 tablespoons of warm water. I usually blend it in my Magic Bullet and it becomes frothy. I feel that this gives a better result than simply whisking it with a fork. I think nearly 80% of the cookie recipes in my collection uses EnerG only. I really don’t want to use any other substitute but since it’s not available everywhere I keep getting questions what to use instead of that, so I’m thinking of trying other easily available alternatives henceforth. I should try your besan flour idea sometime soon. Thanks for the tip.

          • First of All ,Kudos to you!
            U mentioned that you got excellent
            result using EnerG in cookies.
            Do you get as good results while baking
            cakes?

  160. Hi,
    I wanted to make brownies as a dessert, I have a recipe but it has 5 eggs in it.
    What would you recommend I use instead of the eggs?

    • Hi Reena, I haven’t replaced 5 eggs so far. But if I had to, I would try using a combination of silken tofu/unsweetened applesauce and plain yogurt, maybe 3/4th cups and 1/2 cup respectively.

      • Madhu, I read somwhere not to try to replace more than 2 eggs. The end product may vary in its texture and taste. You should have had hands on experience.

        • It depends on what you are baking. We can’t take a blanket approach with egg substitutes. You may have to mix and match a couple of substitutes. If I remeber right I have replaced upto 3-4 eggs.

    • It is possible Eugene, but the cake will be very dense and not fluffy at all. It will not taste like the usual cakes you get in the store.

  161. Great recipes and all tried and tested. I have been on my own
    trying to adjust to egg and milk free cooking using subs and soy
    products. So here is a new egg sub = 1 tablespoon of golden syrup
    for one egg in a pancake mix and adjust sugar in recipe down. Light
    fluffy and delicious.

  162. […] for leavening (providing air and fluff) or for glue (holding everything together). There are some eggless chefs out there that you can likely learn a thing or two fromcheck them […]

  163. Chickpea flour is also an excellent egg substitute for many baked goods, especially quickbreads and cookies.
    You can buy this as chana besan in Indian grocery stores or as ceccina flour in Italian markets.

    I use 2 – 4 Tablespoons besan per egg, depending on the recipe. If you need a firmer texture, use the larger measure. You will need to add half as much additional liquid as besan and an additional spoonful of fat to match the qualities of an egg in baked goods. I have used this method quite successfully in many recipes for coffee cakes, quickbreads and cookies. You can dry roast the flour lightly before use if desired for a flavour option.

    Thank you very much for the detailed info. Suzanna. I have not tried this one before.

  164. Hi
    Please help me for eggless cake recipe with shelf life 3 month.

    Deepak, I hear that if the cake is tightly wrapped in plastic wrap and stored in a zip loc cover in a freezer it can last forever. I have not tried it though.

  165. would like to know if i can use corn syrup instead of eggs and if so how much per egg?? thank you so much in advance.

    Angie, I’m not sure about it. Sorry! If you have any recipe in mind and wondering what to substitute for the egg, please let me know and I can help you.

  166. […] untuk setiap bahan yang digantikan tu. Kalau nak baca lebih lanjut, boleh pegi kat website Egglesscooking.com ye nuffnang_bid = "6fe983428296f6f880c4187c40490488"; innity_pub = […]

  167. 😛 😛 🙄 🙂 🙂
    really wow, just wat i need.

    Please help- ready muffin mix- egg substitutes. please help me, i have a ready muffin mix that needs me to add eggs, oil and water. wat can i use to substitute the egg? i read Donna msg about using 12oz club soda, what is club soda? i really dont know that, and again i use ml, grams and cups and spoons to measure what is 12oz? it will be helpful for me to have egg substitutes for ready mix muffin pack.

    Hi Precious, club soda is the usual flavorless drinking soda (or called seltzer in some places). For the muffins you can use yogurt to replace the eggs. Use 1/4 cup of yogurt for each egg to be replaced.

  168. […] almonds 1 1/2 tsp Ener-G egg replacer + 2 Tbsp water (or any other suitable egg replacer, see here) 150ml almond milk (or your favourite non-dairy […]

  169. Hi,
    I am really thankful, as now i will be able to make the cake for my parents b’day & give them a good surprise. How many bananas can i use for making 500 grams of cake…???

    Thanks Palak. I’m not good with metric conversions, but I’m guessing about 3/4th to 1 cup of mashed bananas should be enough.

  170. hi,

    one question in eggless cake baking: When must we use milk/water for baking the cake. chocolate cakes: we use water yello cake: milk…

    basically whats the difference : both are egg subtitues… ????

    Hi Rekha, that’s an interesting question and to tell you the truth I don’t have a proper answer. I agree with you that a lot of plain sponge cake recipes I have seen uses milk. Maybe it’s for the texture.

  171. Hi,
    Just wanted to say thanks for a great web site. I’ve been allergic to eggs my whole life and never had carrot cake (or any other cake) until last week due to your egg substitute suggestions. I’ve found that you can make perfectly good pancakes using Hungry Jack brand or others that don’t contain powdered eggs by just omitting the eggs and cook as normal.

    Jeff, you’re welcome. I too make pancakes the exact same way. Though when I’m making it for my son I either add mashed bananas or unsweetened applesauce for added health benefit.

  172. dear madhuram…can i substitute date puree for eggs?? and if i can what is the nmeasurement…how much puree to how many eggs?

    Annu, you sure can. It’s 1/4 cup of puree for each egg to be replaced.

  173. I just ran across your website when searching online for ways to make baked goods less fatening, and I must say I am very happy I did. I’m making two different types of cookies and each recipe calls for a large egg. What would be a good substitute that I would most likely be able to use for both recipes. They both contain baking soda, brown sugar, butter, and semisweet chocolate, but one also contains baking powder. Also, I’m starting to experiment with pastries and was wondering if you know any good pastry books or websites where I can get recipes.

    Thanks Alyssa. I will be able to help you with the egg substitute if I see the recipe and the measurements. You can check Joy of Vegan Baking. I have tried a couple of recipes and they have turned out extremely well.

  174. […] if you’re used to baking with eggs or having them for breakfast. However, there are several egg substitutes you can use when you’re baking, as long as you’re not making a quiche. There are […]

  175. Thanks for some great ideas…I will be trying the club soda trick soon. I also wanted to pass along another egg sub that comes from okara (the pulp left over when making soy milk, which is easier than you might think and you don’t need a machine). You can find it dried in many Asian food stores. It adds quite a bit of lift to baked goods and can be used as an egg replacer. I also have an okara pancake recipe but it calls for wet okara…not sure how you would reconstitute it but it is surely worth experimenting with. I have also made cookies with okara as the base and they were incredibly airy and light. Anyway, here is that pancake recipe…wish I could remember wherre I found it so I can give credit…maybe okaramountain.com? It’s a great resource site.

    OKARA PANCAKES
    1/4 C Okara (wet and cooked)
    1/4 C Cake Flour
    1/2 t Baking Soda
    1 t Vanilla
    1/4 C Water

    ps Okara is packed with protein and fiber, too.

    Thank you so much Bubbles. I have never heard about okara before. It’s very new to me. Will check further.

  176. I have been trying to find a proper egg substitute for pancakes and other baked goods. My fiance cannot have dairy, vinegar, or any of the store-bought replacers, and while I have tried my hardest to use the flax (1T Flax+ 3T water), it just leaves the pancakes gummy and tasting uncooked, though I know it is. I have heard many times the flax is not to be used in flatbreads or pancakes, but I figured it’s worthtrying. I’m looking into the tofu substitute. Do you have suggestions? will the tofu make it too dense or heavy for a pancake?

    Ashley, why don’t you try a mix of self rising flour, applesauce or banana puree (1/4 cup measured in dry measuring cup for each egg) and some non dairy milk/water to prepare the pancake batter? I think it will be less dense than using tofu.

  177. […] did some research and found this eggless baking guide. I decided to do a mix of two different substitutions and use some banana and some silken tofu in […]

  178. ps. I’ve been cooking/baking dairy free for a long time now and I’ve never had a problem substituting the dairy. So that’s another reason I think my problem is with the eggs.

  179. My husband was recently diagnosed with many food allergies, the biggies being wheat (gluten), milk and eggs. I have been trying to figure out how to make those light, fluffy, spongy cakes in time for our daughter’s first bday so that my husband can enjoy the cake as well. The cakes that I’ve made so far are tough and dense and have an appearance in the middle that almost looks like it’s not cooked all the way through even though it is. I’ve tried Ener-g (dense, chewy, almost raw looking appearance in middle), applesauce (in a brownie mix it never actually baked, the ingredients boiled more or less) and I’m getting ready to try vinegar. Am I not using the egg replacer properly? I’ve tried several wheat free flour mixes and I’m adding the necessary xanthan gum, and my gut and hunch is that it’s something with the egg. Many times my cake will look beautiful and then as it’s cooling, it sinks. What am I doing wrong??

    Cakes made with egg substitutes are definitely going to be dense and not as airy and light as the regular ones. The one exception is when you use vinegar you get real light cakes/muffins. EnerG does not work in all store bought mixes (It is stated in the box itself) and in all recipes. So it’s more of a trial and error thing. Recently I tried yogurt in a brownie mix and it came out very good. So you can try the same with soy yogurt. I have a birthday chocolate cake recipe in my blog which has been tried the most by the visitors here. I have used both tofu and yogurt as egg substitutes and it comes out well. One of the visitor has also used soy yogurt. The recipe by itself uses only oil for the fat. Also I have a chocolate cake using vinegar and oil. So I think you can give it a try.

    Since I have no experience in baking gluten free, I’m sorry that I cannot tell how the egg substitutions affect the recipes.

  180. How do replace the eggs in some of my recipes with the substitutes.

    1 egg is the equal to how of Buttermilk, Yogurt or Baking Soda (or any of the substitutes for that matter).

    Geetha you can use 1/4 cup of buttermilk/yogurt to replace one egg. I have not tried using baking soda alone as an egg substitute.

  181. Madhuram, do you have a basic cookie dough recipe that I can look into?

    Thanks.

    I do have one recipe from the Joy of Vegan Baking but yet to try it. If you get a chance get that book from the library it’s too good.

  182. Very impressive & detailed list. I always wanted a substitute for eggs and here I see such an elaborate one. Thanks so much for sharing. And congrats on the BC blog.

    You’re welcome Priya. Hope the little one is doing great!

  183. Hi,

    Very nice blog!!
    Well please let me know where can i get egg replacer in US.

    Thanks!!

    Thanks Anshita. You can get it in Whole Foods, Trader Joes. I get it in the regular chain of grocery store itself in the organic products aisle.

  184. Hi

    love ur site. i am a vegetarian and i bake vegan cakes at home but somehow never get that bakery soft, fluffy cake. can u give me a recipe for a white cake (not chocolate) without Enter G replacer(somehow never liked them) to bake for my little one’s bday next month. i would really appreciate. i wonder where i make mistake because mine is not spongy like store cake.
    thanks so much

    Thank you Sai. I too am in search of a perfect eggless white cake. I tried my share of recipes and not satisfied. Have you tried the plain cakes which use condensed milk? Maybe you will like it. I have also not tried that.

  185. Another doubt too! often my mother uses jams in baking, does that act as subtitute too?

    Pureed fruits can be used as an egg substitute. I’ve not used jam, so not sure.

  186. Hi, nice blog you have, im new out here and out here to explore and experiment 🙂
    well i wanted to know a few things
    1) how to susbstitute for flax seeds or corn meal as they’re not that easily available in bangalore.

    2) is ordinary vinegar good enough as substitute?

    3) can curds also be used as egg substitute?

    4) have you tried baking cakes an dcookies in the microwave if yes pls do let me know ur share of recipies

    thank you 🙂

    Hi Shruthi, welcome to my blog. To answer your questions,

    1. When googled I found out that flax seed is called Agasi in Kannada, so if it has a name it has to be available there too. Try it in the stores where they sell natural herbs and medicines.
    2. I think corn meal is also available in Bangalore. I remember reading it in some blog. Try it in stores like Nilgiris and other international food stores. I’m from Chennai and I’m not even sure what is available there. Things have changed a lot.
    3. Yes the regular vinegar you get in shops is fine. But the success depends on the recipe. I’ve tried 3 recipes using vinegar out of which I liked only one and the other 2 had too much vinegar smell. I’ve read that Apple cider vinegar and balsamic vinegar are also good egg substitutes but have not tried it myself.
    4. Curd/yogurt is also a good egg replacement and again I have not tried it.
    5. I did bake in a microwave oven once and was not satisfied with the results, so have not ventured again.

  187. Hi,

    I really like your blog…lots of information and very nice recipes for people who dont eat eggs. I have a question..I make a lot of cakes from ready cake mixes…i add everything as mentioned on the packet – just omit the eggs. the cakes taste fine (are moist as well), however the texture is extremely crumbly..so its very difficult to cut the cake into any shape. Any suggestions as to what egg replacer i can use here( tofu/pureed food)? or anything else i can add? thanks a lot.

    Hi Hiral, thank you. Even though I have not baked cakes from cake mix, I’m guessing here that adding 1/4 cup of tofu or pureed fruit should be fine. Both would act as a binder and thereby you can avoid the crumbly texture. I have baked brownies using brownie mix, substituting flax seed meal for eggs and have got good results. I have also baked cookies using cake mix and tofu and got chewy cookies. So cake from a cake mix with tofu should also be fine.

  188. how do you do the banana puree… do you add water to the banana before blending???

    You can use the liquid given in the recipe like milk, juice or oil.

  189. Guilt-Free Chocolate Muffins

    Prep: 10 minutes
    Cook: 20 minutes
    Makes 8 muffins

    Ingredients:
    Cooking spray
    1 cup applesauce
    1 teaspoon canola oil
    1/2 cup turbinado sugar
    1 teaspoon vanilla extract
    1/4 teaspoon almond extract
    3/4 cup oat flour
    1/3 cup unsweetened cocoa
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/8 teaspoon ground cinnamon
    1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
    Powdered sugar (optional)

    Instructions:
    1. Preheat oven to 350. Place 8 paper liners in muffin tin; coat with cooking spray.

    2. Combine applesauce and next 4 ingredients. In a sepa-rate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.

    3. Spoon batter into muffin cups. Bake for 2022 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.

    4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)

    Nutrition:
    Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.

    Thanks Molly for the detailed recipe and nutritional information. I’ll try it one of these days. If you happen to bake it, send me a picture I’ll post it in here.

  190. Hi

    I am a vegetarian. It depends what you are making, most cake recipes, you can substitute buttermilk/sourmilk for the eggs..As i said,It depends on the recipes.

    Thanks
    Anonymous

  191. My children and I have egg allergy and I love your site!
    Here is my tip: I use fresh club soda to make easy and delicious cupcakes from a box of cake mix!
    In a large bowl, combine one box any flavor dry cake mix (don’t add oil, egg or water listed on the package)and pour in 12 oz. club soda. Stir with a spoon (no mixer!) until combined. Spoon the mix into your cupcake pans and bake as directed on the package of mix. Frost as you like. Low-fat, fewer calories, and vegan!

    Thank you very much Donna, that sounds like a very simple and healthy recipe. Will give it a try one of these days.

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