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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Sandy says
Hi Madhuram,
Could you please let me know what can be the replacement for eggs in the following Brownies?
http://www.taste.com.au/recipes/classic-chewy-brownie/f0960a83-1fa9-4e3e-b616-a995182613e0
Cheers
Sandy
Madhuram says
I saw the recipe Sandy. You can use 3/4th cup of pureed silken tofu instead of eggs in that recipe.
Tina says
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 says
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.
sidmoth says
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 says
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.
Tina says
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!!
Madhuram says
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 says
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 says
That's awesome Karen. Thank you very much for sharing your tip with us.
joan espina says
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 says
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.
Judith says
what is the substitution for 4 eggs?
Madhuram says
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 says
Hello!! What is a good 'at home - already have on hand' egg substitution in a pineapple upside down cake baked in a bundt pan?
Thanks!!
Madhuram says
How many eggs does the recipe call for?
AWhalePoop says
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 says
You're welcome.
Richa Rana says
I got some very valuable and helpful tips from this site! Thank you 🙂
Madhuram says
You're most welcome Richa.
Indhu says
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
Madhuram says
You're welcome Indhu. I would use 1/2 cup of silken tofu and 1/2 cup of yogurt.
Anu says
Hi Madhura! I have tried a gluten free bread - but i still miss the rising...any thoughts...https://healthydivasite.wordpress.com/2015/12/08/jalapeno-hobbits-keto-bread/
Madhuram says
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.
noegg2017 says
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?
Madhuram says
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.
sravanthi says
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
Madhuram says
You're very welcome Sravanthi. I saw the cookies and they have turned out absolutely stunning! Great job!
Pavithra says
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!
Madhuram says
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.
Janet Thomas says
I am working on a cherry bar recipe which calls for 2 eggs mixed with brown sugar. I only have one egg. What can I subsitute?
Madhuram says
Silken tofu might work.
Jay says
Does the flavour of the beans come out when you use the liquid for meringues. Pls let me know thx.
Madhuram says
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.
Cheli says
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?
Madhuram says
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.
Chris H says
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?
Madhuram says
Wow! that's a lot of eggs to be replaced. I haven't tried more than 4. Can you send me the link to the recipe and I will try to see what can be substituted?
Chris says
https://www.washingtonpost.com/lifestyle/food/black-cake-a-christmas-specialty-from-trinidad-involves-fruit-booze--and-time/2014/11/20/ef64c2cc-6b84-11e4-a31c-77759fc1eacc_story.html?utm_term=.94d8880f6f5f
Click on the link Black cake within the recipe page.
This cake is very moist.
Many thanks. (I hate eggs)
Madhuram says
Looking at the recipe, I believe that the eggs are used for moisture and as a binding agent, both of which can be done by unsweetened applesauce. So I'm thinking 2.5 cups of applesauce should work in this recipe.
Debra Davis says
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?
Madhuram says
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.
Liz says
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?
Madhuram says
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.
GEorgina ting says
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?
Madhuram says
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.