If you’ve ever swapped eggs in a recipe and ended up with cookies that spread too much or a cake that felt dense, you’re not alone. Egg substitutes can work beautifully in baking, though each option behaves differently. Some add moisture, some help with binding, and some create lift.
This guide breaks down the best egg substitutes for baking, what they do, how to use them, and which recipes they suit best.
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The Purpose of Eggs in Baking
Eggs do more than one job in baking. They help hold ingredients together, create lift, and add moisture to baked goods. Knowing what eggs do in a recipe makes it much easier to choose the right substitute.
Eggs as Binders
In cookies, muffins, and quick breads, eggs often help hold ingredients together. Good replacements for binding include:
- Flaxseed mixture (Flax Egg)
- Chia seed mixture
- Arrowroot powder
- Silken tofu
- Pureed fruit
- Mashed vegetables
- Agar agar
A general rule is to use about ¼ cup of substitute for each egg.
Eggs as Leavening Agents
Some recipes use eggs to help cakes and baked goods rise and stay light. In these recipes, try:
- Yogurt
- Buttermilk
- Baking soda with vinegar
- Commercial egg replacers like Ener-G
These substitutes help create a softer and fluffier texture.
Eggs for Moisture
Eggs can add moisture and richness to batters. Good moisture replacements include:
- Pureed fruit
- Plant milk or dairy milk
- Fruit juice
- Water
These options work well in cakes, muffins, and brownies.
Common Egg Substitutes In Baking
#1. Commercial Egg Replacer
The egg replacer 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 others. Learn more about egg replacer here.
How do you replace eggs using an egg replacer?
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, it won’t affect the taste of baked goods. It is best suitable for all baked goods, especially Cookies.
#2. Silken Tofu
Silken tofu is made by curdling soy milk and pressing it 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 it as a vegan egg substitute.
How to replace eggs using Silken Tofu?
Substitute ¼ cup of whipped silken tofu for each egg.
How's the result?
Baked goods won’t brown as deeply but will be very moist and dense. They are best suitable for Rich, dense & moist Cakes, breads, chocolate chip cookies, and brownies.
#3. Flax Seed
As the name implies, flax seed is a miracle plant-based food rich in Omega-3 fatty acids, an important source of essential fat for vegetarians especially. We can make fresh flax seed meal at home by grinding or buying it ready from the store. It is a vegan egg substitute.
How to replace eggs using Flax Seeds?
Whisk or blend 1 tablesspoon of flax seed powder with 3 tablespoons of water to replace each egg. Find out more details on how to make flax egg.
How's the result?
The baked goods are heavier and denser. Flaxseed has a nutty flavor, so it works best in grainier and nuttier foods, such as Waffles, Pancakes, Breads, Brân Muffins, and Oatmeal Cookies.
#4. Pureed Fruits
Pureed fruits can be used as egg substitutes in various ways, including mashed bananas, unsweetened applesauce, pureed prunes, plumped raisins, and softened dates. Learn more about pureed fruits here.
How do you replace eggs using pureed fruits?
¼ cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.
How's the result?
Baked goods will not brown as deeply but will be very moist and heavy. Pureed fruit works well for Cakes, Quick Breads, and brownies.
#5. Vinegar/Baking Soda
Vinegar...Seriously? Yes, 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 using Vinegar?
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
Both 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 using Yogurt/Buttermilk?
¼ 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
Sweetened condensed milk is another good egg substitute in cookies & cakes mostly. ¼ cup of condensed milk can be substituted for one egg. Check this condensed milk chocolate chip cookies recipe.
#8. Lemon/Lime Juice
If you don't have vinegar in hand, lemon juice is a very good substitute, yes a substitute for an egg substitute. Just make sure to use twice the quantity of vinegar.
#9. Chia Seeds
Chia 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 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 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 eggless macaroons, meringues, marshmallow, nougat, cakes, etc. It works great in cookie and cupcake recipes too.
- 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. Find out more about aquafaba egg substitute .
Substitute for Egg Wash
Simply use oil, dairy/nondairy milk, or dairy/nondairy butter. ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.
Substitute for Egg Whites
Aquafaba 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
Apparently, 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.
Note
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 Without Eggs!
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Shirley DeMarsh says
I need to replace 3 eggs for a apple cake. Can you recommend please
Madhuram says
1/2 cup pureed silken tofu and 1/4 cup yogurt.
Dottie says
Is that1 teaspoon each baking soda and vinegar per egg? Recipe calls for 5 eggs.
Madhuram says
Oh no no...that substitution doesn't work for 5 eggs...you have to do a mix of silken tofu and yogurt.
otis white says
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.
Madhuram says
You're very welcome. But the vinegar baking soda combination doesn't work in all recipes, especially while substituting more than 1 egg.
Mar baht says
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!!!!
Madhuram says
I think tofu will work out. Haven't tried it though.
Gloria Luther says
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.
Madhuram says
Instead of buttermilk you can use non-dairy milk and vinegar.
Diane Archer says
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
Madhuram says
You're welcome Diane.
Alexia Davis says
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.
Madhuram says
It does not work for recipes with more than 1 egg.
Mary Stanton says
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.
Madhuram says
Yes please let me know what your questions are.
Bob Amoling says
I would like to make the following cake for my wife's birthday. She is deathly alergic to eggs since going through chemotherapy 7 years ago. Could you please recommend the best egg replacements for this recipe? Thanks.
http://recipesfoodandcooking.com/2014/10/21/chocolate-peanut-butter-ooey-gooey-butter-cake/
Madhuram says
I think I would use 1/4 cup yogurt for the cake layer and 3/4th of a cup of pureed silken tofu for the cream cheese layer.
Hubert Graham says
Coconut milk can also be used as substitute.And ripe mashed Avacado
Cassie says
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.
Madhuram says
Yep..that's true.
Cassie says
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. 🙂
Madhuram says
Thanks Cassie.
Heema says
http://www.myrecipes.com/m/recipe/hummingbird-cake-0
I want to make the above cake for my husband's birthday.
Can you please suggest what should I substitute for eggs
Madhuram says
I would suggest 1/3rd cup each of yogurt and pureed silken tofu. I also have a hummingbird cupcake recipe if you want to bake it is a cake. http://www.egglesscooking.com/2013/01/01/eggless-hummingbird-cupcakes-recipe/
Heema says
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
bev says
Can I use egg replacement in my cooking as I have a friend is ibs and eggs cheese garlic and spices cause problem.
Madhuram says
It depends upon the recipe.
Belinda says
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.
Madhuram says
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.
Amber says
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.
Madhuram says
Not even heard about it. Will check it out.
Dimple says
http://www.oheverythinghandmade.com/recipe-healthy-babys-first-cake/
Could u please take a look at this website and suggest me what should i replace the egg whites with? Im making a birthday cake for my babies 1st bday so would be greatful to you if u could help me out
Madhuram says
Another 1/4 cup of mashed bananas should be fine Dimple.
yamilie lopez says
Can I use the apple cider vinegar for as many eggs that I'm missing or just for one
Madhuram says
Vinegar substitution is preferable only for replacing 1 egg Yamilie and that too especially in cakes/cupcakes/muffins.
Yudiman says
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?
Madhuram says
I haven't tried it Yudiman. You can try egg replacer powder like Ener-G and see if it works.
Rocky says
The Vegg Scramble replaces egg white quite well. http://www.thevegg.com/shop