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.
Jump to:
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!
💌 Save This Recipe!
We'll email this recipe post to you, so you can come back to it later!
We will also add you to our email list. Unsubscribe at any time.
PK says
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?
Madhuram says
Are these the frying donuts or baked donuts? I once tried an eggless donut and wasn't completely satisfied with the result. So will try to make them first and then post it here.
PK says
Baked donuts.... do donuts made at home come out good?
Madhuram says
I'm going to try one recipe shortly and will update it soon.
Carmel Breathnach says
This is very helpful! Thanks. Which is best to use for batter eg for battered fish?
Carmel
Madhuram says
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.
Donna Birch says
If a recipe calls for egg yolks, What is best to use?
EDITH says
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.
Madhuram says
I hear that there is a vegan product in the market called Vegg..which can be used in such recipes. Give it a shot Edith.
Kuan says
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
Madhuram says
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.
Sam says
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??
Madhuram says
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.
rosel says
How can you tell whether eggs in a recipe were for binding or moisture? (to know which is best substitute)
Madhuram says
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.
Chris says
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!!
susan says
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?
Madhuram says
Ener-G egg replacer or flax seed meal water combination might work.
keyonce says
are there any other substitutes ? and can i replace baking soda with baking powder
Madhuram says
No it doesn't work that way. Baking powder and soda can't be used interchangeably.
Cat Cross says
My recipe calls for three eggs, but I'm out of eggs will baking soda and vinegar work for mine?
Madhuram says
It depends on the recipe.
Trish says
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?
Madhuram says
It actually depends on the other ingredients in the recipe too. I'm thinking a combination of silken tofu and unsweetened applesauce might work.
Shellie says
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.
Madhuram says
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.
Hope says
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!!!
Madhuram says
Thanks for the detailed suggestion Hope. 🙂
rebecca says
I found an awesome recipe that we love. It was popular during the depression and has few ingredients that you most likely have. Its found at http://allrecipes.com/recipe/7475/crazy_cake
Helen N says
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.
Madhuram says
Thanks for the tips Helen.
priya bhatt says
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
Madhuram says
I haven't tried such recipes, so not sure. Maybe pureed silken tofu will work. Not sure though.
Ruth Schwietz says
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.
Madhuram says
Yes..probably. Because too much flax seed meal would make the baked treat too heavy and dense.
Puddles says
Would the ener-g work ok in a pumpkin pie? I'm allergic to soy so the silken tofu isn't going to work for me
Madhuram says
Not sure. Haven't tried it.
Janine says
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 puréed fruit can be used at 1/4 cup per egg. Could I use 3/4 puréed prunes to replace the 3 eggs needed for the Red Velvet cake mix?
Madhuram says
3/4th cups of yogurt or a combination of yogurt and silken tofu will work too.
Nell Matthews says
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.
Madhuram says
Thanks Nell 🙂
Tootsie says
What would you use for a binder in meatballs? I cannot eat soy.
Madhuram says
Maybe a tablespoon of cornstarch or mashed potatoes.