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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Kristina says
My daughter cannot have wheat, soy, dairy, eggs, nuts, fish, beef, chicken, corn or potato. We are having a terrible time finding ways to make her muffins or pancakes. Any suggestions for flours to use or egg substitutes to try? I saw some recipes but most contain at least 1 ingredient she can't have.
Madhuram says
That's very tricky Kristina. Have you heard about Cherrybrook Kitchen's ready to bake mixes? Those mixes are gluten-free and many other allergens free too. You should try it out.
Vanessa says
I make pancakes using equal parts self-raising flour and lemonade. Don't know if it will work with gluten free flour, but definitely worth a try!
Madhuram says
That's an interesting idea, Vanessa.
Vanessa says
P.S. My son was allergic to egg, soy, wheat and fish at 8 months. He was re-tested at 18 months and is now only allergic to egg, but still has a soy intolerance. The specialist believes he is likely to grow out of both, but they will probably get worse before they get better. Fingers crossed for his testing in September!
Nicole says
I just recently discovered my daughter has an egg allergy. I came across your recipes/blog while trying to find an egg free birthday cake. I cannot thank you enough! Your recipes sound absolutely delicious. I was totally despairing for her. I never knew there were so many substitutes for eggs! You have totally saved me. You gave me such a good education. Keep the yummy recipes coming!!
Madhuram says
You are very welcome Nicole. Egg free baking is not at all difficult. When done right, you can amazing results. Happy baking!
Tabitha says
I was wondering what you would recommend using to substitute two eggs in a browning mix. I tried the mashed bananas and they were so tough and hard I couldn't get them out of the pan.
Thanks,
Madhuram says
You can try yogurt like in this Fudge Brownies Using Yogurt As Egg Substitute recipe.
Rayna says
Hi there I am making a rainbow cake for my friend and was wondering if the vinegar and baking soda egg substitute would work well and make my cake light and fluffy. The recipe need 3 eggs.
Madhuram says
Hi Rayna, I would'nt recommend using vinegar/baking soda combo to replace more than 1 egg. Try a combination yogurt and tofu or just go with the plain eggless vanilla cake itself.
Rayna says
Hi, I have another question, I'm making cookies and it requires one egg, can I add 1/4 cup of vegetable oil instead of the egg?
Madhuram says
That will not work Rayna. The cookies will spread like pancake. Depending upon the recipe you can use Ener-G or flax seed meal water combo.
Joyce says
I have been allergic to eggs for thirty years. I find in baking from mixes, if the mix requires one egg, I can just leave it out. Especially true in quick breads and muffins. Since I am allergic to the whole egg, commercial replacement products do not work for me because they contain the white. I like using applesauce or buttermilk but have to be careful of the favors. Thanks for the blog on the issue. A lot of attention now to gluten, but little on other allergens.
Madhuram says
You're welcome Joyce. I will try your tip the next time I use a mix.
Suzie Streefkerk says
Hi,
I'm using the Miracolo Pane Classic Peasant Bread Mix (gluten free) from http://www.maninis.com. What would you suggest as an egg replacement?
Thanks for your help.
Madhuram says
Hi Suzie, I'm not an expert when it comes to gluten-free and egg free baking. I think it's quite tricky. I read that xanathan gum has to be used if you want to bake egg free and gluten-free recipes.
Betsy says
In the South Beach diet book, they feature a recipe for breakfast egg cups. For this, I used to use egg whites only, seasonings, add mushrooms or chilies (whatever). You mix up a bowl of this and you fill silicone n/s muffin pans and bake them. They rise,brown and cook through in about 40 min. Tasty and low carb. Now that I'm leaning vegan, I'm wondering how I could make an eggless version of these for a low carb breakfast? Thank you!!
Madhuram says
Hi Betsy, you can find the vegan version of recipes like frittata, quiche etc in vegan cookbooks. They use a combination of soft and firm tofu. I haven't tried any of it though. Look up for books like Vegan Brunch, Veganomican, etc in your local library.
Angela says
Hi,
I want to make brownies with the Bakers squares recipe. Only I really don't like tofu. Would Bobs Red Mill or EnerG work instead? Also I can't digest yogurt, so that is out as an option.
Thanks!
Madhuram says
I have heard from quite a number of people that the egg replacer powders don't work in brownie recipes. So I think that's not an option either. If you are really worried about tofu's taste, you shouldn't because you will not taste tofu at all. I can guarantee you that 100%. Maybe you could try mashed bananas, but the brownies will have that flavor.
Farzana says
Hey Angela,
I have successfully used chia OR flax gel for my brownies. Trust me, you will forget you dont have egg in it LOL 🙂
Minnie says
Hi Farzana,
I'd love to hear exactly how you use the chia & flax to replace eggs... do you just use it for brownies or for other recipes too? What are the quantities per egg replaced and do you add water?
Thanks!
Minnie who recently found out she's intolerant to eggs and is trying to get her head around this change!
Madhuram says
I have not used chia as an egg replacement so far. Flax seed powder works well in spice cookies like oatmeal cookies, hermit cookies etc. You can use it in chocolate chip cookies too but the cookies will be chewy instead of crispy. It works well in brownies and spice cakes too.
Jan says
Hi, wonder if you can help me I have been asked to make a 14" eggless sponge gateaux for a child's birthday cake. Can you tell me quantities I'd need and timings also what is difference between tofu and silken tofu I.e. can you just use puréed tofu?
Thank you
Madhuram says
Hi Jan, use this Eggless Strawberry Cream Cake recipe for the sponge. The entire recipe should be good for one 14" layer. So you will have to double the recipe for a layer cake. The layer will be quite thin, so forget about cutting one layer into 2 halves. I tried it in a 13x9 inch pan and had a tough time slicing it. There are different types of tofu depending on the texture. You have extra firm to silken tofu each of which is used in different recipes. The extra firm can be baked, grilled while silken tofu and soft tofu can be used in desserts and as a replacement for cream in savory dishes.
Farzana says
Oh great, thanks for the tips ! I always use coconut oil for my cookies. I like it better than butter ! (I sub it in equal amounts)
Farzana says
What is the best egg replacement for cookies?? I tried applesauce but the cookies came out cake-like and too soft for my tastebuds. Any recommendations anyone? THanks !
Madhuram says
Ener-G is the BEST for cookies. The texture also depends upon the fat content of the recipe and how long you bake it. You could end up with soft cookies even using Ener-G if the butter/oil used in the recipe is quite less. Also for crispy cookies you need to bake it for 2-3 minutes extra and in that case you need to use a lighter shade pan or line it with parchment paper otherwise the cookies will burn at the bottom.
Swati says
hi , i'll be trying an chocolate chip cake .please could you let me know what can i use instead of eggs . want to make the cake for my kid's b'day on this Saturday... so need ur help urgently!!!! Thanks
1 1/4 cup (300 ml) milk
Juice from 4 large oranges (freshly squeezed) About 300 ml
3 1/8 cup (600 grams) caster sugar
4 extra large eggs......what can i use instead of eggs
1/2 cup (100 grams) melted butter
4 1/4 cup (600 grams) all-purpose flour
1/2 cup (50 grams) cocoa powder (unsweetened)
2 tsp baking powder
2 tsp baking soda
2 tsp vanilla extract
4 oz. (100 grams) dark chocolate chips, lightly chopped and mixed together with 2 tsp of all-purpose flour
Madhuram says
You can use 1/2 cup pureed tofu and 1/2 cup yogurt.
Ronnie Griggs says
Help - I made the egg free hummingbird cupcakes and they fell in the center. I live at 9300 feet. What is the adjustmant for high high altitude.
Madhuram says
Check this out: http://www.highaltitudebaking.com/techinfo.htm I think you need to tweak the recipe too to get the desired result.
Rita says
Magnificent substitute for eggs; thank you
Vayu says
It sounds like it would be silken tofu but, can you get just as great results in baking madeira cake (edmonds recipe) with one of these egg substitutes? I also mix the flour with ground almond and semolina.
Madhuram says
I checked a recipe for the cake you are mentioning. I would suggest a combination of silken tofu and yogurt for the eggs.
Dips says
Can I make an eggless cake from a box of cake mix like Betty Crocker?
Madhuram says
Yes, use 1/4 cup of yogurt for each egg. Also check this Eggless Vanilla Cake and Cake Decorating Tips post where I have done the same.
Puja says
Hi, I always make egglesscake but my cake is not that much light and fluffy .what should I use to make it light?
Madhuram says
It depends upon the recipe Puja. You could add an additional 1/4 teaspoon of baking powder or a teaspoon or two of vinegar. I have to look at the recipe to tell it accurately.
TASH says
Hi there. What type of egg replacer can i use for making swiss roll. I live in Centurion Pretoria
Madhuram says
Send me the link to the recipe you want to try and I'll be able to suggest you the egg replacer.
Vrinda says
I agree to ur answer u gave .. It comes with experience...
But yest I tried maki brownie muffin... But I felt batter was still liquid... Inspite of taking care of the ingredients... N my fear was right.. The muffins tasted awesome but did form up shape... It broke... In this case can I add flour to make the batter little thick?
Madhuram says
Maybe you should have tried baking a couple minutes more. Did you do the toothpick test?
Ginger says
1 tbsp Vinegar and 1tsp baking soda replaces how many eggs?
Madhuram says
One egg, Ginger. Vinegar is suitable only in recipes with 1 egg, especially cake, muffin, quick bread recipes. Sometimes even 1 tablespoon is not needed. Depending upon the recipe 1 or 2 teaspoons should be fine too.