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 options has increased.
And luckily, there are a surprising number of excellent egg substitutions you can use when baking.
That means you can make your favorite treats without hunting down eggless cake recipes.
So, if you’ve run out of eggs or just can’t have them, rest assured you have plenty of options that will yield moist and delicious baked goods.
Keep reading for 10 of my favorite egg substitutes for baking.
10 Effective Substitutes for Eggs
Applesauce is a fantastic egg substitute for several different reasons.
It’s low in fat and calories but still adds a wonderful flavor. Plus, 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.
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of unsweetened applesauce.
If you only have sweetened applesauce, no worries. Simply reduce the sugar in the recipe.
I start by halving the amount of sugar listed, mixing the batter, and adding sugar to taste.
2. Mashed Banana
Mashed banana is a terrific egg substitute for many of the same reasons as applesauce.
It’s vegan, low-fat, and a great binding agent. Plus, bananas are pretty cost-effective.
When making banana bread, we always say to go for brown and ripe bananas. And the same goes for using mashed banana as an egg substitute.
They shouldn’t be completely brown, but they should definitely have a lot of spots.
Of course, using bananas WILL make your dessert taste like bananas. Do with that info what you will.
I find it’s a fantastic option for brownies, blondies, cakes, and cookies because the taste will be mild and complimentary.
But if you’re making something with a flavor you don’t want to be overpowered, you might want to choose something else.
Substitution Measurements– Replace 1 egg with 1/2 of a medium banana mashed.
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.
I absolutely love pumpkin chocolate chip cookies. They’re so soft and moist and utterly delicious.
Pumpkin also can be used as a substitute for oil or butter, though I don’t recommend substituting butter and eggs with pumpkin.
Substitution Measurements– Replace 1 egg with a 1/4 (4 tablespoons) cup of pureed pumpkin.
If you’re not vegan, consider using 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.
Yogurt also has lots of protein and fat, creating structure and tenderizing the crumb. As a result, it will yield a reasonably dense but very moist bake.
You’ll want to use full-fat yogurt, and plain-flavored is best. Greek or Icelandic yogurts are the best options!
If you use flavored yogurt, the extra sugar may mess with your 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!
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of full-fat yogurt.
5. Ground Flax or Chia Seeds
Flax and chia seeds add structure to your baked goods and extra nutrition. Both contain Omega-3 fatty acids, protein, and fiber.
Flax and chia do not work as a leavening agent, however. So, while they bring flavor and nutrition, traditional bread dough will still need eggs.
Instead, chia and flax work well in flatter bakes like pancakes, waffles, and quick bread.
Substitution Measurements– Replace 1 egg with 1 tablespoon of ground flax or chia seeds + 3 tablespoons of water.
Let the mixture sit until a gel forms – about 5 minutes.
6. 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 bakes stable.
It does result in a slightly denser crumb, but most of these substitutes do, too. 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.
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of mashed/blended silken tofu.
As buttermilk is a fermented dairy product, like yogurt, it makes a fantastic egg substitute.
It’s actually my favorite substitute because it reacts the most like eggs.
Obviously, this opinion isn’t vegan-friendly (unless you make your own). But if that’s not your concern, I’d recommend using buttermilk.
Like eggs, buttermilk works as a binding agent, a moisturizer, and a leavener. Plus, 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 for a vegan option!
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of buttermilk.
8. Almond Butter (Or Other Nut Butters)
Almond butter is a beautiful substitution because it adds a touch of nuttiness to your bakes.
Like the fruit substitutes, almond butter is a fabulous binding agent, yielding a denser bake.
Unlike peanut butter, its flavor isn’t too powerful, so your other flavors will be the stars.
That said, nut butter does add a subtle complexity that will wow your taste buds.
Some of my favorite almond butter recipes include cookies, pancakes, and quick bread.
Substitution Measurements– Replace 1 egg with 3 tablespoons of almond butter (or nut butter of choice).
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.
Use it in cakes, cupcakes, quick bread, and fry batters (pancakes, waffles, funnel cakes).
Substitution Measurements– Replace 1 egg with 1/4 cup (4 tablespoons) of carbonated/seltzer water.
You can also do this with regular sodas! You’ll just want to make sure to adjust the other sugars in the recipe.
It’s a great way to add additional flavor to cakes.
10. Egg Replacer
Egg replacers use a combination of ingredients that work together to perform the same function as a whole egg.
There are numerous egg replacer options in stores, such as:
- Bob’s Red Mill
- 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 replacer is perfect for pancakes, muffins, crepes, and waffles.
Substitution Measurements– Replace 1 egg with 1/2 rounded tablespoon of egg replacer + 2 tablespoons of water.
Whisk it into a slurry, like you would with cornstarch.
Note: You’ll want to get your bake in the oven quickly after it’s added. The leavening agents lose potency as they sit.
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