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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helen says
Is there anything I can substitute for the eggs in a breakfast casserole. I am going to have a Christmas brunch and have one person with egg allergy. I would like to make something special for him.
Madhuram says
Sorry that I'm too late Helen. I haven't tried such casserole recipes, so unable to give you a suggestion. But my guess is silken tofu can be used.
Rosa says
Thank you very much. I went to make some banana bread then realized I was out of egg. I used the unsweetened Apple sauce and it came out amazing!!!! Thank you very much for sharing!
Madhuram says
You're welcome Rosa. You could have used some more mashed bananas itself instead of applesauce because you were baking a banana bread.
Amber says
Hello!!
Most of all the cauliflower pizza crust recipes contain eggs or flax seeds which I can't have. What could you suggest??
Amber
Madhuram says
I can't think of an alternative, Amber. Sorry.
Brenda says
Hi,
I am having a party for my son this weekend, and one of his friends has a severe egg allergy. I was considering the apple cider vinegar and baking soda replacement for a boxed cake mix, but wanted to make sure the amount shown is per egg. Thanks in advance!
Madhuram says
I haven't tried it in a boxed cake mix Brenda. So I'm not sure how it will turn out. I have tried yogurt though and both cakes and cupcakes turns out great. 1/4 cup of yogurt for each egg to be replaced. Check this out: Eggless Vanilla Cake and Cake Decorating Tips
Preety Singh says
Hi Madhuram
I never baked eggless, but as there are many people in my family now who don't eat any eggs, I have to do it. I have a fantastic brownie recipe where i have to use 6 eggs:. 250g Butter, 250 g chocolate, 100g flour,6 Eggs,300 g Sugar; first i have to mix the eggs with the sugar and a pinch of salt. then i add the butter and chocolate mix and at the end the flour. SO how should i replace the 6 eggs?
Thanks alot 🙂
Madhuram says
I haven't tried a to replace more than 4 eggs so far. So not sure how it will impact the recipe. If you are up for the challenge try using 3/4 cup of yogurt and 3/4ths of a cup of pureed silken tofu.
Lori says
I have recipe I need help with. It is a Vegan recipe but I do not want to use eggs. I also wanted to know can you simply leave out eggs in some recipes without replaceing it with anything? Thank you for all your help!
Madhuram says
I'm sorry Lori, I didn't get your question. If the recipe is already vegan, it doesn't have eggs in it, right?
jazveen matharu says
Hi thanks for this wonderful atricle!
I need some help with the most suitable egg substitute for a brownie and chocolate chip cookie recipe. I tried using yogurt and some oil in one batch and ground flaxseeds with baking soda in another but both turned out quite soggy 🙁 plus the flaxseeds smelled really bad ! Please advice..
Madhuram says
I'll be able to help you if you send me the link to the recipe. But usually yogurt and tofu are good egg substitutes for brownies and Ener-G egg replacer for chocolate chips cookies.
Suchitra Bhat says
Hi Madhuram.. I plan to bake this cake http://recipes.sparkpeople.com/recipe-detail.asp?recipe=787211
It has 2 eggs which need replacement.. Also the batter is for 2 8 inch pans.. I plan to bake in 2 10 inch pans and a 6 inch pan for a 2 tiered cake.. I'm presuming I'd hv to double the recipe.. Pls suggest a replacement for the eggs.. I really need to get this right for the daughter's birthday!! Thanks a lot!
Madhuram says
You can use 1/4 cup of pureed silken tofu and 1/4 cup yogurt in place of the 2 eggs. I think you will have to double the recipe.
Sherry says
When using the vinegar and baking soda method for replacing eggs in a cake or cupcake recipe. Is it 1 teaspoon of baking soda and 1 tablespoon of vinegar per egg that's being replaced? Thanks!
Madhuram says
Yes most of the time Sherry. It might vary according to the recipe too.
Sandy says
How do you replace egg whites.
Madhuram says
It depends upon the recipe Sandy.
meenakshi says
i have a cheddar and dried waffle recipe from Jennies all purpose mix , that calls for 2 eggs but i dont want to use eggs and flax meal option ,can you give me some other substitute for this?
thanks.
Madhuram says
1/2 cup buttermilk might be a good substitute.
Kantha says
Hi Madhuram,
I am so happy to find a website where Eggless baking is the main motto. Thanks for such an array of fabulous recipe's. I am new to baking, have baked many times but have not mastered, i have faced different challenges every time. Hopefully, i will pass through this phase and become a good baker soon. My question to you is, how to differentiate the role of egg in a recipe? you have mentioned three roles as binder, leavening agent or moisture. Please let me know, how to identify the role of Egg that i will have to replace in any egg recipe. Thanks in advance.
Madhuram says
You're very welcome Kantha. I think you will be able to identify the role of the egg as you progress with baking. I look at the recipe and try to find out what is the egg used for. See what other liquid is used, is there any other leavening agent, etc.
Kantha. says
Thanks Madhuram, will do, appreciate your reply.
Amber says
First, I want to say thanks. I've been able to make several things with substitutions thanks to your advice. And with a mixed vegetarian/no egg and non vegetarian household it is really nice to be able to make things the vegetarians can eat and the non want to eat.
Second, do you have a suggestion for rice pudding? My grandmother's recipe is simply raisins, nuts,sugar and spice to taste, a couple cups of cooked rice, a couple cups of milk, and 2 or 3 eggs depending on how eggy you want it. Mix well and bake. Silken tofu? Or is there a better choice?
Madhuram says
Thanks for the feedback Amber. I have not tried the baked rice pudding yet. But have a stove top one using soy milk if you are interested: http://www.egglesscooking.com/2008/11/26/brown-rice-pudding/
Amber says
Thanks. I'm fortunate as a cheese lover that my vegetarian is fine with dairy. I do plan to try a sweet rice at some point (as it is a favorite of his, almost as much as halva), but what I've liked about the baked pudding is it gives me another way to use up cooked rice when I over-estimate how much to make (which happens a lot.) I'll try it with the silken tofu--I've had good luck with it in faux quiches.
Although I've seen some eggless french toast recipes calling for bananas... maybe I'll try those...
🙂
Madhuram says
Do let me know once you try it. I would love to try it too.
Krish says
Madhuram, thank you for your reply. I am planning to make this one. http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/
Is it good for a novice like me? Please let me know! Thanks a lot!
Madhuram says
Hi Krish, sorry for the late reply. Was on a vacation. I saw the recipe and it uses 5 eggs! I think it's quite a lot to replace. The maximum I have done is 4. Also it requires separation of egg whites and yolk, which I think is a challenge for us. How about looking for another recipe?
Krish says
Hi Madhuram, hope you have a great vacation. I already baked a cake past weekend. I used a different recipe and it was an eggless cake. I did realize that 5 eggs were too much to substitute with. Did you have an eggless recipe or tried and tasted one for a moist sponge cake? I think it works for tres leches. Just needs to be moist and light with good air pockets. Thank you!
Madhuram says
I used the plain eggless vanilla cake as a base for some of the recipes and the cake from the strawberry cream cake too. So I guess it should work for the tres leches cake too.
Krish says
Hi Madhuram, thanks for the details here on egg replacers. I am planning to make a tres leches cake for my husband's bday and looking for a tried and tested egg replacer for this one! Have you made one yet? If not according to you which egg replacer works best? I ve never made this cake before and it'll be a big help if you would shed some light on the perfect egg replacer for such a cake. Thanks in advance!
Madhuram says
Hi Krish, I will be able to help you if you can send the link for the cake recipe that you want to try. Choosing egg substitutes depends upon the other ingredients too.
Krish says
http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/ this is the cake I plan to make. I am not sure if you received my response to your comment. Please let me know. It'll be a great help. Thank you!
Danelle says
Thank you so much for this list! I just made a store bought cake mix and used the flaxseed substitute to make cupcakes. They came out great and we could not taste a difference! Our 6 year old was recently diagnosed with allergies to egg, milk, beef and tomato, in addition to his existing peanut and tree nut allergy. I'm sure I will be back often looking for other substitutes 🙂
Madhuram says
You're welcome Danelle. Just be sure while buying store bought mixes, because some has beef fat in it. I guess you know it already, but just mentioning it anyhow.
Nidhi says
Hi... I wanted to make a ready cake mix Betty Crocker can u suggest what can I substitute the eggs with... Thanks in advance:)
Madhuram says
If you want to bake cake/brownies 1/4 cup of silken tofu or yogurt for each egg is a good substitute.
Morgan says
What should I use to replace one egg in Nutella cookies?
Madhuram says
Can you send me the recipe link, Morgan? I have to see it or if you have Ener-G blend 2 teaspoons of it with 3 tablespoons of lukewarm water and you should be fine.
dipti bandekar says
Thanks for giving healthy as well as available substitutes.
Madhuram says
You're welcome Dipti.