Egg Substitutes For Baking and Cooking

Egg substitutes for baking including Ener-G egg replacer, silken tofu, applesauce, flaxseed meal, vinegar, banana and prune puree arranged on a table.

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:

Eggs as Binders
Eggs as Leavening Agents
Eggs for Moisture
Common Egg Substitutes In Baking
Other Egg Substitutes In Baking
Substitute for Egg Wash
Substitute for Egg Whites
Substitute for Egg Yolks
Note

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!

Egg substitute infographic featuring vegan egg replacements for baking, including flaxseed meal, chia seeds, applesauce, banana, silken tofu, yogurt, aquafaba, and baking powder with measurements and best uses for cakes, muffins, cookies, brownies, pancakes, and quick breads.

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Egg Substitutes For Baking and Cooking

The Purpose of Eggs in Baking

Eggs as Binders

Eggs as Leavening Agents

Eggs for Moisture