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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Smriti Jhamb says
What can we substitute egg with in cupcakes?
Can we substitute egg with flaxseeds in cakes and cupcakes!
Madhuram says
It depends on the recipe Smriti. If you are baking a chocolate cupcake you can use flax egg as an egg substitute because the flecks of flax seed won't be visible but will be noticeable in a plain vanilla cupcake. In general flaxseed substitute is suitable for muffins, breads, cookies etc. You can use vinegar, yogurt or buttermilk in cupcakes.
Smriti Jhamb says
What can I use instead of 1tbsp whisked egg?
It is used in the recipe of one giant single serving chocolate chip cookie.
Madhuram says
Ener-G egg replacer, applesauce, flax egg all will work fine.
Smriti Jhamb says
Hi
I want to make homemade ice cream cones and the recipe uses egg white.
So should I replace it with aquafaba or anything else?
Madhuram says
Yes that's a pretty good alternative. But I have not made ice cream cones so not sure exactly how good it will turn out.
Tina says
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.
Thanks!
https://sallysbakingaddiction.com/2014/04/30/chewy-fudgy-homemade-brownies/
Madhuram says
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.
dhanashree says
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)
(1/4+1/4=60+60=1/2)
24 NOS
dates(196grams)
bp-1tsp
bs-1tsp
what changes i should make to round off to 1kg?
plz help me!
Madhuram says
I'm really sorry Dhanashree. I'm not aware how to do it.
Sheila says
If the recipe already called for baking soda will the baking soda vinegar mixture affect the muffins?
Madhuram says
Yes, you will have to use the combination depending upon the recipe.
Devaki B says
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 says
You can use 1/4 cup of condensed milk or yogurt to replace 1 egg.
dhanashree says
* 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
Directions:
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 says
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.
Stephanie C says
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 says
Thanks for the idea will do it shortly Stephanie.
dhanashree says
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 says
Can you please send me the link to the recipe and I will be able to let you know.
Mari says
Really appreciate this list! Is there any way you can provide it in a printer-friendly format or pdf file? Thanks.
Madhuram says
Thanks for the feedback. Will see what can be done.
Jacob says
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 says
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.
Ariel says
Jacob: for cornbread, the best vegan recipe I've found is from Youtube blogger Brown Vegan. One note: in step 3 of the instructions, add the flour, as well (mentioned in video/not instructions).
3. In a large bowl, cornmeal, sugar, salt and baking soda AND FLOUR
http://www.brownvegan.com/blog/2013/12/7/cornbread-recipe-its-like-butta-baby
Marta says
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 says
That's great to know Marta. I'm yet to use aquafaba.
Joshua N says
I tried Vineger and it runed my cookies
Madhuram says
It depends upon the recipe and other ingredients in the recipe.
Mayuri Chetan Devi says
Please give me the recipe of cake using cake gel.
Madhuram says
Sorry I didn't get you. What do you mean by cake gel?
Hollyp says
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 says
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.