10 Best Egg Substitutes for Baking

You have to try these easy egg substitutes for baking!

From fruit purees and oil to tofu and buttermilk, these egg alternatives are fantastic.

Eggs have always been an integral part of baking. From custards and meringues to cakes and confections, they’re in pretty much everything.

And there’s a reason for that! 

Eggs add flavor and richness to desserts. But more importantly, they add structure and moisture and help with leavening.

They also help tenderize the crumb for a perfect bite. 

So, if they’re really so important, you might be left wondering what you can use instead of eggs in baking.

With allergies and vegan lifestyles on the rise, the need for eggless recipes has increased.

And luckily, there are a surprising number of excellent egg substitutions you can use when baking.

10 Effective Substitutes for Eggs

Before you pick one of these alternatives, keep in mind that they won’t all work for every recipe.

Instead, you need to know the purpose of the egg in order to properly make a swap.

For example, if the egg is the sole leavening agent, you’ll need something that will provide lift.

Similarly, if the eggs are in the recipe to bind the ingredients, you’ll need something to perform the same function, i.e., not a powder.

1. Flaxseed Meal (or Chia Seeds)

This may be a controversial top spot, but I think ground flax (or chia seeds) are the best egg replacer when baking.

And here’s why:

• It binds ingredients well, just like eggs.
• It adds structure to your baked goods and extra nutrition.
• The consistency is jelly-like, so it won’t make cookie dough too soft.
• It’s vegan.

Unfortunately, flax and chia do not work as leavening agents. So if you don’t add an additional leavener, the bake will come out dense.

Plus, you can’t use it for delicate or smooth recipes, like pudding or creme brulee, because it has a slightly grainy texture.

That said, it works terrifically well in pancakes, waffles, and quick bread. 

How to Substitute – Replace 1 egg with 1 tablespoon of ground flax or chia seeds + 3 tablespoons of water.

2. Vegetable Oil + Baking Powder + Water

For recipes where eggs are the only leavening agent, such as quick breads and muffins, this blend works wonders.

Here’s why:

• The oil provides rich fats.
• The baking powder brings the lift.
• The water helps to bind everything together.

Again, this wouldn’t work as well for recipes where eggs are super prominent, like pudding or custard.

It also won’t be the best choice for baking cookies, as the water will make the dough too thin.

But for sponges, it’s a terrific way to add lightness.

How to Substitute – Replace 1 egg with 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil.

3. Unsweetened Applesauce

Unsweetened applesauce is a fantastic egg substitute for several different reasons:

• It’s low in fat and calories.
• It adds a nice flavor but not so much that it overpowers.
• Most people have some in their cupboards as standard. 

Eggs are a binding agent, and so is applesauce. It’s like a mediator, bringing two different types of ingredients together and forcing them to work harmoniously. 

Applesauce recipes include brownies, cookies, cakes, cupcakes, quick bread, and pancakes.

Just keep in mind that it can leave a slightly fruity taste and usually yields a more dense crumb.

Also, you’ll need to add a leavening agent to help the recipe rise.

How to Substitute – Replace 1 egg with 1/4 cup (4 tablespoons) of unsweetened applesauce. 

4. Mashed Banana

Mashed bananas are a terrific egg substitute for many of the same reasons as applesauce. It’s

• Vegan
• Low-fat
• A great binding agent
• Cost-effective

In fact, it would be number three on the list were it not for the flavor.

Don’t get me wrong – I adore bananas and love the natural sweetness they bring. It’s actually my choice over applesauce because I love the flavor so much.

But banana isn’t for everyone or for every recipe. So for that reason, be sure to only use it in bakes that will be enhanced by the added fruity taste.

I find it’s a fantastic option for brownies (where the chocolate will overpower the fruit), blondies, cakes, and cookies.

But if you’re making something with a delicate flavor, like an almond or lemon cake, you might want to choose something else.

And again, you’ll need to add a leavening agent to help the recipe rise.

How to Substitute – Replace 1 egg with 1/2 a medium banana, mashed. 

5. Pumpkin

If you’ve got fall on the mind, consider using pumpkin as an egg substitute.

Like applesauce and bananas, it’s a great binding agent and yields a very moist dessert. 

And like bananas, your dessert will taste mildly like pumpkin. So, you’ll want to take that into consideration.

Pumpkin works in quick bread, pancakes, cakes, and cookies. And yes, you need to add baking powder or baking soda to help them rise.

Pumpkin also can be used as a substitute for oil or butter, though I don’t recommend substituting butter and eggs with pumpkin.  

How to Substitute – Replace 1 egg with a 1/4 (4 tablespoons) cup of pureed pumpkin. 

6. Yogurt

If you’re not vegan, you should consider yogurt as an egg substitute.

There’s a chemical reaction between the leavener in the recipe and the fermented yogurt. Together, they help your bake rise.

But that’s not all:

• Yogurt has lots of protein and fat, creating structure and a tender crumb.
• It makes a reasonably dense but very moist bake. 

You’ll want to use full-fat, plain yogurt, such as Greek or Icelandic yogurts.

If you use flavored yogurt, the extra sugar may mess with the consistency. And, of course, you’ll taste it.

Yogurt is ideal for brownies, cakes, quick bread, and pancakes. I personally love yogurt in banana bread! 

How to Substitute – Replace 1 egg with 1/4 cup (4 tablespoons) of full-fat yogurt. 

7. Silken Tofu

Eggs add protein to baked goods, which is essential for texture and moisture. That’s why some egg alternatives work better than others.

Silken tofu is jam-packed with protein, so it helps keep the bake stable. Plus, it brings a ton of moisture and richness.

It does result in a slightly denser crumb, but most of these substitutes do. I don’t mind the consistency, though, especially since it’s so moist.

Also, the tofu adds a lovely richness without affecting the flavor. So, the other ingredients get a chance to shine. 

Silken tofu desserts include cakes, cupcakes, and brownies. 

How to Substitute – Replace 1 egg with 1/4 cup (4 tablespoons) of mashed/blended silken tofu. 

8. Buttermilk

As buttermilk is a fermented dairy product, like yogurt, it makes a fantastic egg substitute.

So it works really well in recipes with baking soda as the leavener.

Obviously, this opinion isn’t vegan-friendly (unless you make your own). But if that’s not your concern, I’d recommend using buttermilk.

Here’s why:

• Like eggs, buttermilk works as a binding agent.
• It’s a moisturizer and a leavener. 
• It has protein and fat, so the texture of your bake is perfect! 

Buttermilk recipes include cakes, quick bread, pancakes, waffles, and muffins. 

P.S. If you don’t have buttermilk, you can make it!

Simply add 1 tablespoon of lemon juice or vinegar per 1 cup of milk. It even works with plant milk as a vegan option! 

How to Substitute – Replace 1 egg with 1/4 cup (4 tablespoons) of buttermilk.

9. Carbonated Water (Seltzer)

Carbonated water is a fantastic egg replacement because it yields a super light crumb.

It adds moisture, too, so every bite is perfectly textured. 

Unlike many of the egg substitutes on this list, carbonated water doesn’t add any flavor, so it doesn’t detract from the other ingredients. 

But it won’t bring any richness, either. So that’s a big drawback if you ask me.

That said, you won’t believe how light and airy it makes cakes, cupcakes, quick bread, and fry batters (pancakes, waffles, funnel cakes). 

How to Substitute – Replace 1 egg with 1/4 cup (4 tablespoons) of carbonated/seltzer water. 

10. Egg Replacer

I left this one for last because it’s not a traditional substitute. By that, I mean, it’s not something you’ll likely have on hand.

But since they have such a stable shelf life, I highly recommend grabbing a bag for baking emergencies.

As the name suggests, egg replacers use a combination of ingredients that work together to perform the same function as a whole egg. 

Brands include Ener-G, Bob’s Red Mill, and Namaste Foods. Just follow the package instructions, and you’re good to go. 

BUT! You can make a large-batch version at home.

Simply combine the following ingredients in a large bowl and store them in an airtight container. 

• 2 1/2 cups of potato starch

• 1 1/2 cups of tapioca starch

• 2/3 cup of baking powder

• 1/3 cup of baking soda

Egg replacers are perfect for pancakes, muffins, crepes, and waffles. You just need to make a slurry with water and then add it to the batter.

Note: You’ll want to get your bake in the oven quickly after it’s added. The leavening agents lose potency as they sit. 

How to Substitute – Replace 1 egg with 1/2 rounded tablespoon of egg replacer + 2 tablespoons of water. 

(Amounts may vary from brand to brand.)