Egg Substitute For Baking

Need a foolproof egg replacement in baking? These are my go-to egg substitutes for baking that NEVER let me down!

Table of Contents

1. What happens if you don’t use eggs in baking?
2. What are egg substitutes for baking?
3. Frequently asked questions
4. Egg Substitute For Baking (Recipe Card)
5. More cooking resources

Eggs are a staple ingredient, especially when it comes to baking. They add moisture, and the high protein content helps to bind the other ingredients and give baked goods their structure. Eggs also add richness and flavor that’s difficult–but not impossible–to replicate. 

Whether you need a vegan version of your favorite recipe, or you know someone with an egg allergy, or even if you just ran out of eggs, this guide will break down all of my tried and tested egg substitutes!

What happens if you don’t use eggs in baking?

If you skip adding eggs while baking, your baked goods will be dense and dry, and they will not rise nearly as much. Ultimately, the final product won’t be nearly as delicious, which is why egg substitutes are so important. 

What are egg substitutes for baking?

Not all egg substitutes are created equal. Each of these suggestions below has ideal purposes and recipes that they work best for. When in doubt, read my tips section in each recipe to see what I recommend instead of eggs!

Mashed banana

Mashed bananas add sweetness, flavor, and moisture to baked goods. Make sure that the bananas you choose are brown and soft, as those are the sweetest. They also need to be mashed VERY well, as you generally don’t want chunks of banana in your baked goods. 

To replace eggs: Use ½ cup of mashed banana for 1 egg (about ½ of a medium banana).

Works best for: Quick breads, like eggless banana bread or healthy zucchini bread

Applesauce

Applesauce is another great fruit-based option that adds sweetness and moisture. I suggest using unsweetened applesauce (which is still naturally sweet) so it doesn’t affect the overall flavor. 

To replace eggs: Use ¼ cup of applesauce for 1 egg.

Works best for: Applesauce cookies or applesauce bread

Flax eggs or chia eggs

Both flax seeds and chia seeds are high in fiber and form a gelatinous mixture when combined with water. This adds moisture and helps bind ingredients, similar to using eggs, though it doesn’t add flavor or assist with leavening. 

To replace eggs: Mix 1 tablespoon of ground flax seeds or chia seeds with 3 tablespoons of water (or milk or juice, depending on the recipe). Stir and let sit for 5 minutes until a gel forms. 

Works best for: Cookie butter cookies or almond butter bars

Yogurt

Yogurt adds richness and creaminess and greatly improves the texture of baked goods, though it doesn’t help with leavening. Always opt for unflavored or plain yogurt so it doesn’t affect the flavor. 

To replace eggs: Use ¼ cup of plain yogurt for 1 egg.

Works best for: Healthy carrot muffins or healthy key lime pie

Starches

Starches like cornstarch, arrowroot starch, tapioca starch, or potato starch help bind ingredients and add thickening properties, helping to provide a structure similar to eggs. 

To replace eggs: Use 2 tablespoons of starch mixed with 3 tablespoons of room temperature water. 

Works best for: Almond milk pudding or coconut cream pie

Vinegar and baking soda

This is perhaps my favorite egg substitute. Combining baking soda and vinegar initiates a chemical reaction that helps leaven baked goods and make them fluffy and airy. 

To replace eggs: Combine 1 tablespoon of vinegar and 1 teaspoon of baking soda for 1 egg. 

Works best for: Eggless cake or Biscoff brownies

Silken tofu

Silken tofu is a type of very soft, velvety-textured tofu. Because it is pure protein, it helps add structure, binds ingredients together, and adds richness. Do NOT substitute this for other types of tofu, as it won’t have the same effect. 

To replace eggs: Use ¼ cup of silken tofu for 1 egg.

Works best for: Buttermilk pie or flourless chocolate cake

Buttermilk

Buttermilk adds moisture and a subtle tangy flavor to your baked goods and helps to bind the dry ingredients. It’s best used in recipes where you want that flavor and moisture and ones that already have leavening agents in them.

To replace eggs: Use ¼ cup of buttermilk for 1 egg. 

Works best for: Healthy blueberry pancakes or cinnamon roll waffles

Aquafaba

Aquafaba is the liquid that remains in a can of chickpeas. It’s very similar to egg whites in that it’s almost pure liquid protein. When you whip it, you get a light and airy mixture similar to meringue. It’s best used in recipes that call for egg whites.

To replace eggs: Use 3 tablespoons of aquafaba for 1 egg.

Works best for: Aquafaba meringue or vegan babka

Sweetened condensed milk

Similar to buttermilk, sweetened condensed milk adds moisture and flavor to baked goods, though it doesn’t provide any leavening. Since it’s pre-sweetened, you may want to adjust the amount of sugar you add to your recipe so it doesn’t become overly sugary. 

To replace eggs: Use ¼ cup of sweetened condensed milk for 1 egg. 

Works best for: Ice cream or eggless brownies 

Gelatin or agar-agar

Gelatin is a gelling agent made from the collagen of cows and pigs. Agar-agar is a great alternative for vegetarians who want to avoid the animal proteins in gelatin. Both add structure without adding any flavor. 

To replace eggs: Combine 1 tablespoon of gelatin or agar-agar with 1 tablespoon of warm water for 1 egg.

Works best for: Cheesecake or keto lemon curd

Frequently asked questions

More cooking resources

• Baking powder substitute
• Butter substitute
• Homemade pumpkin puree
• How to use an air fryer
• Or any of these cooking resources