Egg Substitutes In Baking Recipes

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.

Purpose of Eggs In Baking

Egg as binderEgg as Binding Agents: 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.

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

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

Common Egg Substitutes

Here is the list of commonly used egg substitutes in baking:

#1. Commercial Egg Replacer

Egg Replacer (Energ)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 other brands.

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.

Texture/taste wise, it is flavorless, won't affect the taste of the baked goods. Best suitable for all baked goods, especially Cookies.


#2. 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.

Substitute 1/4 cup of whipped silken tofu for each egg.

When using silken tofu, 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

Flax Seed MealAs 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.

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.

When using flax eggs, 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

ApplesauceMashed 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.

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

With pureed fruits, baked goods won’t brown as deeply, but they will be very moist and heavy. Pureed fruit works well for cakes, quick breads & brownies.


Chocolate Layer Cake

(from 29 reviews)

#5. Vinegar/Baking Soda

Apple Cider VinegarVinegar…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.

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

With vinegar, the baked goods will be light and airy. Suitable for cakes, cupcakes and quick breads.


Suggested Reading: More Recipes using Vinegar

#6. Yogurt/Buttermilk

YogurtBoth 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.

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

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


#7. Condensed Milk

Condensed MilkSweetened condensed milk is another good egg substitute in cookies & cakes mostly. 1/4 cup of sweetened condensed milk is used to replace each egg in a recipe.

Suggested Reading: Recipes using Condensed Milk

#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.

Up to 2 tablespoons of lemon juice can be used for 1 egg replacement in a recipe. However, it’s suggested that it’s not suitable in recipes which uses more than 1 egg.

Suggested Reading: Recipes using Lemon

#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.

Whisk/blend 1 teaspoon of chia seeds with 1/4 cup of water for each egg to be replaced.

Suggested Reading: Recipes using Chia Seeds

#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 yet.

I see that somewhere between 2 tablespoons of the powder mixed with 3 tablespoons of water can used to replace egg.

#11. Aquafaba

aquafabaAquafaba 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

Whole Wheat 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

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

aquafabaAquafaba 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

BrowniesEggs 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.

Suggested Reading: Brownie Recipes

Egg Substitute for Cookies

CookiesThe 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.

Suggested Reading: Cookie Recipes

Egg Substitute in Cakes

CakeThe 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.

Suggested Reading: Cake Recipes

Egg Substitute for Pancakes

PancakesBaking powder is a good egg substitute for 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.

Suggested Reading: Pancakes & Waffles Recipes

Egg Substitute Measurement Table

Flour/Powder As Egg Substitute

The following flour/powder egg substitutes are best for cookies, burgers, and meatballs.

Ingredient:Measurement For 1 Egg:
Egg Replacer (Ener-G Powder)1.5 Tbs + 2 Tbs Water
Cornstarch2 Tbs + 2 Tbs Water
Arrowroot Powder2 Tbs + 2 Tbs Water
Soy Protein Powder1 Tbs + 2 Tbs Water
Baking Powder2 Tbs + 3 Tbs Water + 1 Tbs Oil
Chickpea Flour3 Tbs + 3 Tbs Water
All-purpose Flour3 Tbs + 3 Tbs Water
Whole Wheat Flour3 Tbs + 3 Tbs Water

Nuts/Seeds As Egg Substitute

The nuts/seeds egg substitutes listed below are best for waffles, pancakes, & muffins.

Ingredient:Measurement For 1 Egg:
Flaxseed Meal1 Tbs + 3 Tbs Water
Chiaseed (Ground)1 Tbs + 3 Tbs Water
Peanut Butter3 Tbs
Almond Butter3 Tbs
Any Other Seed Butter3 Tbs

Fruits/Vegetables As Egg Substitute

The below fruits/veg egg substitutes are best for quick bread, brownies & muffins:

Ingredient:Measurement For 1 Egg:
Unsweetened Applesauce1/4 Cup
Mashed Banana1/4 Cup
Mashed Avocado1/4 Cup
Pureed Pumpkin1/4 Cup
Prune (Baby Food)1/4 Cup

Dairy & Non-Dairy Milk As Egg Substitute

The following dairy and non-dairy egg substitutes are best for cakes, cupcakes, muffins & bars/brownies:

Ingredient:Measurement For 1 Egg:
Pureed Silken Tofu1/4 Cup
Dairy Milk1/4 Cup
Soy Milk1/4 Cup
Coconut Milk1/4 Cup
Yogurt1/4 Cup
Buttermilk1/4 Cup
Condensed Milk1/4 Cup
Kefir1/4 Cup

Other Uncommon Egg Substitutes

The following egg substitutes can be used depending upon the recipes and they are usually best for gelatin puddings, macaroons, cupcakes & quick breads.

Ingredient:Measurement For 1 Egg:Best Suited For:
Agar Agar1 Tbs + 1 Tbs Water
Soy Lecithin1 TbsTo Replace 1 Large Egg Yolk
Aquafaba3 TbsTo Replace 1 Egg / Egg Whites
Vinegar1 Tbs + 1 Tsp Baking SodaCupcakes / Quick Breads
Lemon Juice2 Tbs + 1 Tsp Baking SodaCupcakes / Quick Breads

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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  1. Tina

    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.

    • Madhuram

      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.

  2. dhanashree

    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)

    24 NOS


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

    • Madhuram

      I’m really sorry Dhanashree. I’m not aware how to do it.

  3. Sheila

    If the recipe already called for baking soda will the baking soda vinegar mixture affect the muffins?

    • Madhuram

      Yes, you will have to use the combination depending upon the recipe.

  4. Vegan Baking 101: How to Compete (and Win) Against Eggs, Milk and Butter - Life Off the Label

    […] 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 […]

  5. This is the chocolate cake you’ve been dreaming of!!!! - NM Magazine

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

  6. Devaki B

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

    • Madhuram

      You can use 1/4 cup of condensed milk or yogurt to replace 1 egg.

  7. dhanashree

    * 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

    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.

    • Madhuram

      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.

  8. Stephanie C

    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!

    • Madhuram

      Thanks for the idea will do it shortly Stephanie.

  9. dhanashree

    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?

    • Madhuram

      Can you please send me the link to the recipe and I will be able to let you know.

  10. Mari

    Really appreciate this list! Is there any way you can provide it in a printer-friendly format or pdf file? Thanks.

    • Madhuram

      Thanks for the feedback. Will see what can be done.

  11. Jacob

    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.

    • Madhuram

      Are you ok to use dairy? Yogurt is a good substitute, vinegar too when you have to just replace one egg, flax egg works well in brownies and cookies, Ener-G works good in almost all recipes.

  12. Marta

    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!

    • Madhuram

      That’s great to know Marta. I’m yet to use aquafaba.

  13. Joshua N

    I tried Vineger and it runed my cookies

    • Madhuram

      It depends upon the recipe and other ingredients in the recipe.

  14. Mayuri Chetan Devi

    Please give me the recipe of cake using cake gel.

    • Madhuram

      Sorry I didn’t get you. What do you mean by cake gel?

  15. Hollyp

    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.

    • Madhuram

      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.

    • Madhuram

      I saw the recipe Sandy. You can use 3/4th cup of pureed silken tofu instead of eggs in that recipe.

  16. Tina

    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.

    • Madhuram

      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.

  17. sidmoth

    Hello we want to become vegan and want to bake a vegan cake. Can you give me the best substitution for eggs please? Many thanks.

    • Madhuram

      It depends upon the recipe. Pureed silken tofu, applesauce, flax egg are all good vegan substitutes. Check out my vegan cakes page for recipes and ideas.

  18. Tina

    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)
    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!!

    • Madhuram

      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.

    • Karen

      I’ve been egg-free for almost 50 years and always use EnerG egg replacer. 1 tsp egg replacer (heaping) to 2 Tbsp warm water, mixed. I’ve used up to 4 of these “eggs” in my recipes. The only changes I’ve made is to use 1 1/2 times the amount of baking powder and/or baking soda. Never had a flop. Good luck .

      • Madhuram

        That’s awesome Karen. Thank you very much for sharing your tip with us.

  19. joan espina

    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?

    • Madhuram

      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.

  20. Judith

    what is the substitution for 4 eggs?

    • Madhuram

      It varies according to what you want to bake and the recipe. Please send me the recipe you want to try and I will let you know.

      • Ms. Burrus

        Hello!! What is a good ‘at home – already have on hand’ egg substitution in a pineapple upside down cake baked in a bundt pan?


        • Madhuram

          How many eggs does the recipe call for?

  21. AWhalePoop

    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!

    • Madhuram

      You’re welcome.

  22. Richa Rana

    I got some very valuable and helpful tips from this site! Thank you 🙂

    • Madhuram

      You’re most welcome Richa.

  23. Indhu

    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,

    • Madhuram

      You’re welcome Indhu. I would use 1/2 cup of silken tofu and 1/2 cup of yogurt.

    • Madhuram

      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.

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