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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Sharmila Bhattar Naufel says
Hi,
How can i substitute egg in an Apple Cake that calls for 2 large eggs?
Regards
Sharmila Bhattar Naufel
Madhuram says
You could try 1/2 cup of unsweetened applesauce or yogurt. I would be able to tell you more precisely if I see the recipe.
Nitika Jain says
just wanted to know...
if you have any clue about the availability of egg replacer powder in delhi.....
i could not find it...
please help me on that.... i really need it to try out your yummy recipies....
is eggreplacer powder the same as ener-g
Madhuram says
I heard that Whole Foods in Delhi has it. Yes egg replacer powder and EnerG is the same. Ener-G is the brand name.
Nitika Jain says
Hi,
i have a recipe for german chocolate cupcakes which uses 3 eggs... and is also using 1 1/2 cups of buttermilk...
can i substitue eggs with 3 tsp baking soda and 3 tbsp vinegar.. will that work for me.... also i am not able to find Ener-G in delhi.. can you suggest me some more options for that...
waiting for a reply..
Madhuram says
That won't work Nitika. I would rather use 1/2 cup of unsweetened applesauce and increase the existing quantity of baking powder in the recipe by another 1/4 teaspoon.
Nitika Jain says
thanks a lot
Varsha says
Hi 🙂 Will using vinegar + baking soda as an egg replacement in a rich cake, will it result in the cake becoming airier than denser? Also, can we use more than one replacement? For example, if we have to use 4 eggs, can 2 of them be substituted with tofu, and the other 2 with vinegar?
Madhuram says
Yes Varsha vinegar and baking soda makes the cake lighter and you can use more than one substitute depending upon the recipe. For 4 egg you can use 1/2 cup of tofu and 1/2 cup of yogurt.
Amy. says
hi again 🙂 well first of all, I forgot to tell you how much this helps me! thank you so much! I was a bit unclear on your answer. so it will only taste like fruit if I use the bananas? and also, do I have to use all of those fruits or would it work if I only use one or two? and last question.. does tofu or fruit work better?
Madhuram says
Amy, you could just use the puree of any single fruit. What I meant by bananas is that the baked good will have the flavor of the banana, if it's used in excess. So to have a neutral flavor we usually use unsweetened applesauce and pureed prunes in chocolate flavor items. Tofu works in some and pureed fruit in some. It's more of a trial and error method than a straight forward substitution.
Amy says
If i use the fruits, will my brownies have a fruity taste to them? and do you have to use a mixture of the fruits you listed?
Madhuram says
No Amy. The brownies will not taste like fruit at all except for bananas. You can choose any fruit puree.
Catherine says
Hello there
I stumble upon your site while looking for eggless breakfast recipes for my 11-month old baby. I am interested to start with your whole wheat pancakes and try the delicious mango cupcakes later.
For pancakes, what can i substitute the sugar with? Mango cupcakes - I'm just wondering how it would taste if i use 2 cups of mango instead of sugar? I do not want to use too much sugar and salt for him as he is till young.
Thanks so much. I am from Malaysia.
Madhuram says
Thanks for writing to me Catherine. Substituting sugar for pancakes should not be a problem because we are already using only very little. Maybe you can try agave syrup or maple syrup. For the mango cake, that's a difficult one. Sugar not only gives sweetness but also moisture to the baked goods. So simply eliminating it may not give you a good cake. You have to try out and find a ratio which works out best for you.
Beverly says
Hi,
I would like to know how much of egg substitute to use in place of one egg.....for eg.if i have to use 2eggs in a recipe how much of buttermilk or vinegar etc should i use......can milk also be used instead...what about curds or yoghurt...
Madhuram says
Usually 1/4 of egg substitute is used in place of 1 egg. Replacing eggs in a recipe is not straight forward because eggs are used for 1 or many purposes in a recipe which includes leavening, binding and as a liquid ingredient. So you will have to look at the individual recipe for choosing an egg substitute. In general, vinegar works good in cake/muffin recipes just using 1 egg. So please send me the recipe you wish to try and I will be able to tell you which egg substitute is suited for that particular recipe.
Indupati says
Hi madhu
I need your help to substitute eggs in a donuts recipe, i'm using flax, there's something more you can suggest me
Thanks
Indupati
Madhuram says
If you can get EnerG, you should try that instead of flax.
Indupati says
Thanks for your answer, but here in venezuela it gonna be impossible to find it 🙁
Madhuram says
Can you mail me the recipe? I'll see what else can be done.
Chaitali says
Hi,
Is ener g powder available in mumbai india ??
Madhuram says
I heard that Whole Foods in Delhi has an egg replacer powder. Maybe you should try some specialty shops.
Mandip says
Hi madhu,
Im finding your website very very interesting.
Im after the eggless cake texture snd fluffiness that you get from shop bought cakes, what could i use to replace the egg?
Many many thanks xx
Madhuram says
Thanks Mandip. It depends upon the recipe. You can try this chocolate cake recipe for the fluffy texture you like: http://www.egglesscooking.com/2009/02/16/whacky-vegan-chocolate-cake/
Ratnavathy says
Hi there dear Madhu,
I tried the butter cake recipe above, and added baking soda and baking powder to the batter. It was superb! The taste and texture of the butter was amazing, very buttery and rich. But the cake didn't really rise. In fact, when I contacted the original person from whom I got the recipe, she said her cake didn't rise that much either. No complains though, it was lovely.
Thanks for your pointers..
Mohit says
I live in India and need a proper egg substitute for chocolate chip cookies and which should be easily available in Indian markets.Kindly give the directions for its use also.
Madhuram says
Why don't you try this recipe for chocolate chip cookies: http://www.egglesscooking.com/2008/09/02/eggless-chocolate-chip-cookies/
Sangeeta Garg says
Hey Mohit....The egg substitute is available in India. Its called no-eggs and is available at Whole Foods Shops....and it worked perfectly for me...
Madhuram says
That's great to know. Thanks Sangeeta.
Ratna says
Dear Madhu,
I have purchased the allergycare egg replacer powder. the instruction mentioned that I should sieve the powder together with the flour, and add the water at the end. However, in most egg replacer recipes, they require us to add the powder to water, and eat it for 30 seconds. What should I do? I'm really confused and not sure what to do, as I don't want my cake to become a mess! Please reply asap, because I need to bake the cake in 2 days!:)
Thanks so much in advance.
Madhuram says
Ratna, I wouldn't know until I try it. Maybe you should have done a test bake a bit earlier. Moreover I feel that these egg replacer powders work best in cookies. If you send me the recipe you intend to try maybe I could suggest you some other egg substitute.
Ratna says
Dear Madhu,
Thanks so much for your reply.
I've written the recipe below.
The person who baked it mentioned that she had used
egg replacement Orgran's egg replacement powder,
and she mixed it with water before adding it.
She generally veganized the recipe and it was amazing.
Deep Butter Cake (Helfer's)
Helfer's Pastries and Deli Cafe
For crumb mixture:
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon butter flavoring (see note)
1/2 cup all-purpose flour
For batter:
11/3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon salt
2 eggs
2/3 cup milk
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
13/4 cups cake flour
Powdered sugar, for garnish
1. Prepare the crumb mixture. In a small mixer bowl, beat together 1/4 cup sugar and 1/4 cup butter until fluffy. Add 1/4 teaspoon salt, 1/4 teaspoon vanilla, 1/4 teaspoon butter flavoring and all-purpose flour; beat at low speed just until crumbly. Cover and refrigerate.
2. Prepare the batter. Preheat the oven to 350 degrees. Grease and flour an 8-inch-square baking pan.
3. Combine 1 1/3 cups sugar, 1 cup butter and 1/2 teaspoon salt in a large mixer bowl; beat on high speed for 2 to 3 minutes or until fluffy. Add eggs; beat on high speed 2 to 3 minutes or until light.
4. Combine milk, 1/2 teaspoon vanilla and 1/2 teaspoon butter flavoring. Alternately add cake flour and milk mixture to batter, starting and ending with flour. Beat on low speed, scraping sides of bowl, until well mixed.
5. Sprinkle crumb mixture evenly in prepared pan. Spread batter over crumb mixture. Bake 50 to 60 minutes or until top is deep golden brown and cake tests done in the center with a wooden pick. Cool 5 minutes.
6. Place a flat plate or cake board on top of the pan. Hold the pan and plate together securely; turn over. Carefully remove the pan. (The crumb side is now the top of the cake.) Dust with powdered sugar.
Madhuram says
Its interesting to see that there is no baking powder/soda in the cake recipe. In that case, I think the eggs act as leaveners in this recipe. Did your friend's cake rise well with the egg replacer powder? If so, I would also suggest you do the same. I was thinking maybe 1/2 cup yogurt and 1/2 teaspoon baking soda. But again I don't want to impose this on you without trying.
Deepali Jain says
Hi Madhuram,
Thanks a ton for your prompt reply. I guess you are right about extra liquid content then reqd. I followed the recipe from http://divyascookbook.blogspot.com/2010/09/dates-nut-bundt-cake.html
I'm unable to see my previous comment or your reply to the same on this page so responding in a seprate comment.
Thanks again.
I have one more query, I love baked products - h/e i'm allergic to yeast & doctor had advised me to avoid baked goods using yeast. So I haven't made any bread/ buns/ pizza dough etc. Would really apprecaite if you can suggest substitution for yeast.
Deepali Jain says
Hi Madhuram,
I converted an egg recipe by subsituting with buttermilk. The cake turned out very good. H/e by next day it developed a slight wet/ sticky layer on top, My husband refused to eat the top part.
I would like to know what went wrong & how can I avoid it in future.
Madhuram says
Deepali, buttermilk usually gives moistness to baked goods and that's the purpose of using it. I'm guessing that the cake batter had way more liquid than required. Maybe the next time you try that recipe, reduce the quantity of buttermilk by 3-4 tablespoons and you may also try reducing the quantity of oil (I think you would have used it instead of butter) by a tablespoon or so.
Suzanna says
We have not noticed the besan adding its own flavour in cookies and cakes, nor has anyone complained about it. The cookie/cake/cornbread recipes usually only contain one or two eggs.
I like the fact that the besan also contributes some nutrition to the recipe - a bit of protein similar to what the egg would add.
I make eggless quiches and eggless crepes using besan. I blend the besan, milk and seasoning in the blender and then pour this over the vegetables and cheese in the pie shell. It bakes up to a nice custard. The tomato-leek quiche with fresh dill is the most popular. When I bring these to potlucks, I don't tell anyone that they are eggless quiches. Every morsel is gobbled up. People are amazed when I tell them that I didn't use eggs when I made the quiche. Some will ever argue with me over that one!
For crepes, I use a mixture of besan and wheat flour with milk. The crepes come out nicely and can be filled and served just like the egg based ones.
sl says
Suzanna,
No the recipe does not call for chilling or rolling. Mix all these
and bake immediately. When you use besan, does the taste of besan
stand out?
Madhu, is EnerG have only natural ingredients?
Madhuram says
Check this link for the ingredients in EnerG egg replacer: http://www.ener-g.com/egg-replacer.html
sl says
I am trying to find out what is the best replacer to use.
What would you use for a simple vanilla cookie with flour+butter+sugar+1 egg. There is
no mention of a fluid in the recipe.
Suzanna says
It sounds like you are making a vanilla shortbread cookie. Shortbread cookies often don't have any liquid other than the shortening (butter) or the shortening and the egg. I would use besan in lieu of the egg for this type of recipe. Does your recipe instruct you to knead the dough, chill it and then either roll it out for use with cookie cutters or make a log and slice like refrigerator cookies?
My gingerbread cookies are similar. It's just flour, butter, sugar, a little mollasses, leavening and spice. The original recipe called for 1 egg. I used 2 Tbsps of besan (chickpea or garbanzo flour), 1/2 Tbsp water and 1 Tbsp of additional butter whipped together to simulate the egg, then blended this in. My cookies were as crispy and delicious as the original recipe.
Madhuram says
I would use EnerG. I have used it a lot of times in cookie recipes and it never fails.
Suzanna says
Madhuram, how are you using the EnerG replacer in your cookies? I have tried it on several recipes using the package directions and usually find that the texture is not right or the binding not as firm as when the same recipe is made with an egg or with besan.
Madhuram says
Suzanna, I have got excellent results using EnerG in cookies. Initially I used the exact measurement given in the package, which is 1 and 1/2 teaspoons of the powder blended with 2 tablespoons of water. Later I increased it to 2 teaspoons of EnerG and 3 to 3.5 tablespoons of warm water. I usually blend it in my Magic Bullet and it becomes frothy. I feel that this gives a better result than simply whisking it with a fork. I think nearly 80% of the cookie recipes in my collection uses EnerG only. I really don't want to use any other substitute but since it's not available everywhere I keep getting questions what to use instead of that, so I'm thinking of trying other easily available alternatives henceforth. I should try your besan flour idea sometime soon. Thanks for the tip.
mansie says
First of All ,Kudos to you!
U mentioned that you got excellent
result using EnerG in cookies.
Do you get as good results while baking
cakes?
Madhuram says
Thanks Mansie. I have tried EnerG in just 2 cake recipes and I was fine with the result.
Reena says
Hi,
I wanted to make brownies as a dessert, I have a recipe but it has 5 eggs in it.
What would you recommend I use instead of the eggs?
Madhuram says
Hi Reena, I haven't replaced 5 eggs so far. But if I had to, I would try using a combination of silken tofu/unsweetened applesauce and plain yogurt, maybe 3/4th cups and 1/2 cup respectively.
sl says
Madhu, I read somwhere not to try to replace more than 2 eggs. The end product may vary in its texture and taste. You should have had hands on experience.
Madhuram says
It depends on what you are baking. We can't take a blanket approach with egg substitutes. You may have to mix and match a couple of substitutes. If I remeber right I have replaced upto 3-4 eggs.