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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Vrinda says
Hi.. Can u plz help me.. How can we knw that something is wrong in recipe.. What's the ratio of dry n wet ingredients.. Thanks...
Madhuram says
That's difficult to tell Vrinda. I think you can guess something is off by experience only.
kerry says
Why are the two ratios for flax seed so wildly different? 1 teaspoon to 1/4 cup vs 1 tablespoon to 3 tablespoons? Something seems VERY off...
Madhuram says
Finally both comes down to 1/4 cup of mixture Kerry. Whether it is 1 tspn with 1/4 cup water or 1 tbspn plus 3 tbspn is 1/4 cup.
Matt says
Can you use 'Ener-G egg replacer' as an egg substitute for waffles?
Madhuram says
Yes, it should work.
Amy says
What would be the best egg substitute for baking cookies?
Madhuram says
Ener-G egg replacer powder is the best for cookies.
Sarah says
If the recipe is a flourless chocolate cake, that calls for 6 eggs, what is the best method to replace the eggs?
Madhuram says
I haven't tried substituting more than 4 eggs. It's quite hard especially with a flourless recipe.
Ms. Diamond says
I would love to learn how to bakes eggless. Please send me emails.
Thanks,
Diamond
Lisa R says
Sometimes I use chia seeds as an egg substitute. Depending on the recipe, I can sometimes use them in exact proportion as Ener-G Egg Replacer (I'm thinking of a pancake recipe). Ground into meal, they can work well in bread recipes, probably because they tend to gel so well. They don't make the result as heavy as flax meal does.
Madhuram says
I have heard a lot about chia but haven't tried it myself. It's good to know that it's not as heavy as flax seed meal. This information itself increases my curiosity.
Amber says
I haven't baked with chia, but I have made the gel. Chia will soak in up to 12x's its volume in liquid, so you can control it a bit. I've used it as a pudding substitute after soaking up a coconut milk/chai/chocolate mix, and it was lovely. I also tried it with a sweet blackberry merlot. It made a nice sauce (I think the alcohol kept it from fully gelling, but it thickened nicely.) Made with water the gel is pretty tasteless, or you can make it with something with flavor.
Madhuram says
Yes, chia pudding is my favorite too.
Hilary says
What type of egg substitute would work best in a corn souffle? The recipe calls for 2 large eggs. Thank you!
Madhuram says
I have not tried an egg free souffle recipe. But my guess is that Ener-G or any other commercial egg replacer powder should work.
Rosie says
I'm trying to make blue velvet cupcakes with a red velvet cupcake recipe (which already uses buttermilk and the baking soda and vinegar combination). When I used the blue coloring, it comes out more of a green color. I was told, it was the yellow in the egg that is causing this, so I'm trying to find an egg substitute that will make the mixture a stronger blue color. What would you recommed?
Madhuram says
Can you tell me how many eggs is used in the recipe or even better send me the link to the recipe.
Wendy Dumas says
I'm trying to do the very same thing - make blue velvet cake with a red velvet cake recipe.
My recipe also already calls for buttermilk and vinegar and baking soda. I'm looking to replace 2 large eggs.
Here's the recipe:
2.5 C cake flour
1.5 C sugar
1 t baking soda
1 t salt
2 T cocoa powder
1.5 C oil
1 C buttermillk
2 large eggs
2 T food coloring
1 t white vinegar
1 t vanilla extract
The recipe with eggs is great - it's not too dense and still moist. Don't want to compromise that in any way if I can avoid it.
I appreciate your help!
wmd
Madhuram says
If soy is okay, 1/2 cup of pureed silken tofu is a good substitute. In that case I think another 1/4 teaspoon of baking soda would be helpful. You could try 1/2 cup of pumpkin puree (maybe 1/3 cup of puree + some water to get 1/2 cup) or unsweetened applesauce (diluting this is not necessary because it is not packed solid like canned pumpkin) and 1/4 teaspoon of baking powder. You would still use the 1 teaspoon of baking soda.
Farzana says
Substitute it with 1/4 cup oil & 1/4 cup milk (= to 2 eggs, which is 1/2 cup liquid) Works like a charm. No one will ever tell its egg free ! As Madhuram stated, up your leavening agent.
Madhuram says
That's true Farzana. In some of the recipes I substitute eggs with part melted butter and part applesauce/tofu for binding and it turns out great. But I did not suggest that for this recipe because it already has 1.5 cups of oil. That's a lot of oil even with the eggs.
Farzana says
WHOA ! LOL ! Somehow I missed the 1.5 cup oil !!
Andi says
I make purple velvet and blue velvet all the time with a traditional egg recipe. You might try using a gel food color like Americolor, which you can buy at Hobby Lobby. Good luck!
Jennifer says
Wondering about the Vinegar/Baking Soda alternative. Just want to confirm, is that 1 teaspoon of baking soda and 1 tablespoon of vinegar equivalent to 1 egg? So if the recipe calls for 3 eggs I would triple that correct? Thanks.
Madhuram says
Jennifer, this substitution is best suited only for replacing 1 egg. Do not try it in recipes calling for more than 1 egg.
Vrinda says
If the receipe has three eggs then? How can we go ahead?
Madhuram says
It depends on the recipe Vrinda. For example if it's a cookie recipe I would use Ener-G for the 3 eggs. But if it's a cake, muffin recipe, I would probably use applesauce or yogurt. So there is no hard and fast rule when it comes to egg substitution.
tree says
DO NOT try using the baking soda+vinegar option for brownies! You'll come out with a flat, boiling mess! Very disappointing.
nükhet kuzuo?lu says
how to make liquid egg substitute?
Madhuram says
Are you talking about the type of egg substitute you get in cartons in the the refrigerator section of the grocery stores? In that case I wouldn't know and use that because it does have egss in it.