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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eugene says
Hi
Is it possible to make cakes without eggs and canola/vegetable oil also butter?
Madhuram says
It is possible Eugene, but the cake will be very dense and not fluffy at all. It will not taste like the usual cakes you get in the store.
Ronri says
Great recipes and all tried and tested. I have been on my own
trying to adjust to egg and milk free cooking using subs and soy
products. So here is a new egg sub = 1 tablespoon of golden syrup
for one egg in a pancake mix and adjust sugar in recipe down. Light
fluffy and delicious.
Madhuram says
Thanks Ronri.
nita says
Hi,
I hope this is not a stupid question but I have to ask, is it possible to make cake without egg, baking soda and baking powder?
It's not possible Nita. Maybe you can try these no-bake brownies. It doesn't use those 3 ingredients.
http://www.egglesscooking.com/2009/05/11/no-bake-fudgy-brownies/
Ashley says
I love your website. I recently found out my 2 year old is allergic to eggs and he has been begging me to make some brownies. He has a major sweet tooth so I am having to learn how to bake without eggs. I really appreciate your website and all the recipies. He loves the brownies. 😛
Thank you very much Ashley. You can find out a variety of eggless brownie recipes here: http://www.egglesscooking.com/eggless-baking-recipes/eggless-bars-brownies/
Suzanna says
Chickpea flour is also an excellent egg substitute for many baked goods, especially quickbreads and cookies.
You can buy this as chana besan in Indian grocery stores or as ceccina flour in Italian markets.
I use 2 - 4 Tablespoons besan per egg, depending on the recipe. If you need a firmer texture, use the larger measure. You will need to add half as much additional liquid as besan and an additional spoonful of fat to match the qualities of an egg in baked goods. I have used this method quite successfully in many recipes for coffee cakes, quickbreads and cookies. You can dry roast the flour lightly before use if desired for a flavour option.
Thank you very much for the detailed info. Suzanna. I have not tried this one before.
Deepak Pawar says
Hi
Please help me for eggless cake recipe with shelf life 3 month.
Deepak, I hear that if the cake is tightly wrapped in plastic wrap and stored in a zip loc cover in a freezer it can last forever. I have not tried it though.
angie says
would like to know if i can use corn syrup instead of eggs and if so how much per egg?? thank you so much in advance.
Angie, I'm not sure about it. Sorry! If you have any recipe in mind and wondering what to substitute for the egg, please let me know and I can help you.
Precious says
😛 😛 🙄 🙂 🙂
really wow, just wat i need.
Please help- ready muffin mix- egg substitutes. please help me, i have a ready muffin mix that needs me to add eggs, oil and water. wat can i use to substitute the egg? i read Donna msg about using 12oz club soda, what is club soda? i really dont know that, and again i use ml, grams and cups and spoons to measure what is 12oz? it will be helpful for me to have egg substitutes for ready mix muffin pack.
Hi Precious, club soda is the usual flavorless drinking soda (or called seltzer in some places). For the muffins you can use yogurt to replace the eggs. Use 1/4 cup of yogurt for each egg to be replaced.
ummrazeen says
Such a wonderful site. never imagined you can bake so many dishes without eggs
Geetha says
Hi
Thanks to you,I have baked so many goodies..just thought I'll pass along this link
http://tipnut.com/egg-substitutes/
Keep the recipes coming!
Geetha
Thanks for the link Geetha. It surely is helpful.
aquaneel says
Thank U so much for the egg-substitutes
this site has really helped me make my bakin easier.
.Really appriciate
thanks a ton
Madhuram says
You're welcome. It's Madhu and not Geetha.
Palak says
Hi,
I am really thankful, as now i will be able to make the cake for my parents b'day & give them a good surprise. How many bananas can i use for making 500 grams of cake...???
Thanks Palak. I'm not good with metric conversions, but I'm guessing about 3/4th to 1 cup of mashed bananas should be enough.
rekha says
hi,
one question in eggless cake baking: When must we use milk/water for baking the cake. chocolate cakes: we use water yello cake: milk...
basically whats the difference : both are egg subtitues... ????
Hi Rekha, that's an interesting question and to tell you the truth I don't have a proper answer. I agree with you that a lot of plain sponge cake recipes I have seen uses milk. Maybe it's for the texture.
Jeff says
Hi,
Just wanted to say thanks for a great web site. I've been allergic to eggs my whole life and never had carrot cake (or any other cake) until last week due to your egg substitute suggestions. I've found that you can make perfectly good pancakes using Hungry Jack brand or others that don't contain powdered eggs by just omitting the eggs and cook as normal.
Jeff, you're welcome. I too make pancakes the exact same way. Though when I'm making it for my son I either add mashed bananas or unsweetened applesauce for added health benefit.
annupamaa says
dear madhuram...can i substitute date puree for eggs?? and if i can what is the nmeasurement...how much puree to how many eggs?
Annu, you sure can. It's 1/4 cup of puree for each egg to be replaced.
Alyssa says
I just ran across your website when searching online for ways to make baked goods less fatening, and I must say I am very happy I did. I'm making two different types of cookies and each recipe calls for a large egg. What would be a good substitute that I would most likely be able to use for both recipes. They both contain baking soda, brown sugar, butter, and semisweet chocolate, but one also contains baking powder. Also, I'm starting to experiment with pastries and was wondering if you know any good pastry books or websites where I can get recipes.
Thanks Alyssa. I will be able to help you with the egg substitute if I see the recipe and the measurements. You can check Joy of Vegan Baking. I have tried a couple of recipes and they have turned out extremely well.
Bubbles says
Thanks for some great ideas...I will be trying the club soda trick soon. I also wanted to pass along another egg sub that comes from okara (the pulp left over when making soy milk, which is easier than you might think and you don't need a machine). You can find it dried in many Asian food stores. It adds quite a bit of lift to baked goods and can be used as an egg replacer. I also have an okara pancake recipe but it calls for wet okara...not sure how you would reconstitute it but it is surely worth experimenting with. I have also made cookies with okara as the base and they were incredibly airy and light. Anyway, here is that pancake recipe...wish I could remember wherre I found it so I can give credit...maybe okaramountain.com? It's a great resource site.
OKARA PANCAKES
1/4 C Okara (wet and cooked)
1/4 C Cake Flour
1/2 t Baking Soda
1 t Vanilla
1/4 C Water
ps Okara is packed with protein and fiber, too.
Thank you so much Bubbles. I have never heard about okara before. It's very new to me. Will check further.