Whether it’s because egg prices have jumped or because you can’t or don’t want to eat eggs, trying to find the best egg substitute for baking can be a challenge.
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These eleven ideas you can use as an egg replacement will make your baking easier – and often cheaper, too!
This is a great way to cook for those with food intolerances. If you bake for someone with an egg allergy or an egg intolerance or who is vegan, you need to find an egg substitute for baking.
These. Work.
And if you’re trying to figure out why the heck eggs are so expensive, I have the answers for you. Plus, I’ve got tips on how to save money when you do buy eggs.
One note. These are ideas for egg substitute in baking. They do not work when you make scrambled eggs or something similar.
What is the best egg substitute for baking?
I have a few friends who said that with the current egg prices, they need to reduce their baking because they can’t justify it.
Hold. Up.
Nope, we are not stopping baking. We still want to enjoy all the goodies, and there are fantastic egg substitutes for pancakes, for cake mix, for quick breads, and more.
Some of these substitutes will work for any baked goods, while others work best for certain types of baking, so pay attention to the best way to use each of them.
Sometimes the best egg substitute for baking is something that you already have in your pantry, which makes it great for last minute substitutes if you realize you don’t have enough eggs for a recipe or learn about an allergy last minute.
Other times, you need to plan ahead a little bit, but these are still great options.
What do you have to consider with an egg substitute in baking?
For me, the biggest thing with an egg substitute is that I need it to not change the flavor or texture of what I’m baking.
For example, ripe bananas as a great substitute for eggs in terms of the protein and texture and binding, but banana is such a strong flavor that I won’t use them unless it’s either an emergency or I’m already making a banana flavored dessert.
Eggs serve a purpose when you bake.
They add moisture to what we bake, as well as binding the dry ingredients together. They also have protein and fat that creates the texture and flavor you want.
The fat helps blend flavors and enhance the flavor you create. It also keeps the flour from absorbing too much moisture, which makes for a more tender end product.
The protein provides a dough conditioner, as well as controlling the moisture in your baked goods. You can’t ignore these purposes when you decide on an egg substitute in baking.
Are egg substitutes vegan?
In general, yes! Every egg replacement I’ve seen has been vegan.
Every egg substitute I share in this list is vegan, so whether you are changing for skyrocketing egg prices, because of health concerns, because of allergies, or because of a vegan diet, none of these contain any animal products.
A Commercial Egg Replacer
I always keep a box of powdered egg replacer in my pantry just in case. It’s the easiest thing for me to use, and I find that it works really well.
All I need to do is mix the powder with water, and it’s ready to go. It is vegan and free of most allergens, so works well for the reasons I generally need to find a replacement for eggs.
My favorite is the Ener-G Egg Replacer, which has no gluten, dairy, egg, soy, etc – although obviously if you have allergies, you always want to check the current ingredient list, as many products do change periodically.
This works best in scratch baking, but it is not a great egg substitute for cake mix. I have friends who say that it works for some, but it is a trial and error to figure out which, and I don’t want to waste ingredients.
You mix just a teaspoon and a half with two tablespoons of warm water to replace one large egg. You want to use this replacer and put the baked goods into the oven as quickly as possible to maximize how well it works.
I really love how tender this makes my baked goods when I use it. They are perfect and even more moist than when I use eggs, so I pull this out even when I’m not making something for vegan friends.
Silken Tofu
Silken tofu is great for those with multiple allergies – except soy. It has great texture and does not change the flavor of what you bake.
To use this, blend a quarter cup of the silken tofu in your blender until it’s completely smooth.
This works well in recipes that don’t use a ton of eggs, as it does not provide much leavening like (non fruit) pie fillings, quick breads, and cookies like shortbread because it does make a more dense end product.
Note that silken tofu will make your baked goods less browned, so watch as they bake to ensure you don’t accidentally overbake them.
Aquafaba
Aquafaba is a fancy way to say “the liquid you get when you cook chickpeas.” Honestly, I usually buy a can of chickpeas (also known as garbanzo beans) and drain them, using the liquid from the can.
If I make chickpeas from dried chickpeas – like when I’m making roasted chickpeas or creamy tomato and chickpea soup – then I will save the water I cooked them in and freeze it in three tablespoon servings so I can quickly grab one from the freezer when I need it.
To use aquafaba, three tablespoons is equivalent to one large egg.
Use it as is for recipes like cookies or quick breads.
For recipes that need more rising, whip the aquafaba into peaks like egg whites, then fold them into those batters. This is a good idea for pancakes, muffins, cakes, etc.
If you find that your aquafaba does not whip easily – especially if you made your own beans – you can reduce it on the stove by one-third to one-half and try again once it cools to remove some of the water that is preventing it from whipping up.
Aquafaba does not add any taste to your baked goods when used as an egg substitute in baking. And smell you have when you first get it from the can disappears as it bakes.
Ground Flax Seeds
You can buy flax seeds already ground or whole flax seeds and grind them yourself either with a mortar and pestle or in a spice grinder.
Pro tip: ground flax seeds are easiest, and a spice grinder is next easiest.
To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water to replace one large egg. Mix this with a fork, then let it sit for five minutes to thicken.
Flax eggs does not have a strong flavor in the end product, but it does impart a hint of a nutty taste.
I use it regularly when I make cookies as well as quick breads (including brownies). I find this also works well as an egg substitute for pancakes.
This is another one that does not give leavening, so skip it as an egg replacement for cake mixes (or homemade cakes).
Chia Seeds
Chia seeds work very similarly to flaxmeal as an egg substitute in baking.
To use them, add one tablespoon chia seeds to three tablespoons of water and stir them, then let them sit for 10-15 minutes to thicken.
They do not add a nutty flavor the same was flaxmeal does, but since you do not grind them into a meal the way you do flax seeds, they add crunch to the final product.
The liquid you get is pretty slimy, but it does work. Make sure you use it in something where crunch adds to the baked good.
There is no leavening here, either, so chia egg works best for things like quick breads or cookies or an egg substitute for pancakes. You may need or want to add a little extra leavening – it will be something to test with each recipe.
Note that chia seeds come in both white seeds and black seeds. I often prefer the white chia seeds for my chia egg because you don’t see them.
Vinegar and Baking Soda
While you may remember vinegar and baking soda as a science experiment from when you were a kid, this can also work as an egg substitute in baking. It is not my favorite option, but it does work.
To use this, mix one teaspoon baking soda with one tablespoon of distilled vinegar in a bowl, then add this mixture to your batter.
Vinegar and baking soda works best for things like brownies or quick breads or light cakes or cupcakes that need a lot of leavening and lift. You can also use it as an egg replacement for pancakes.
While vinegar has a pungent taste and smell by itself, once you bake this, it does not add a taste to the baked goods.
Applesauce
You may have heard about using applesauce in place of fat in some recipes, but you can also use unsweetened applesauce to replace eggs in recipes. And yes, be sure that you use unsweetened applesauce only.
To use this, add one quarter cup of unsweetened applesauce for each large egg.
This works best for recipes like muffins or brownies, bar cookies and cakes. Do not use this for recipes that require a lot of eggs, however.
Applesauce provides no leavening, so you may need to add a little extra leavening to your recipe – start with a half teaspoon of baking powder. And if you use too much, it will make your baked goods gummy.
It also does add a slight apple flavor to your baked goods, so I prefer to use unsweetened applesauce in recipes that have strong flavors already like brownies or chocolate cake or even blueberry muffins.
Arrowroot Powder
Arrowroot powder is another simple egg replacement in baking. I often use this for thickening when I make sauces or gravies like my lemon garlic chicken in place of cornstarch, but it works here, too.
To use this, mix two tablespoons of arrowroot powder with three tablespoons of cold water, and mix with a fork to form a slurry. This will replace one large egg.
Arrowroot powder does not add any flavor to your finished product, which is a benefit.
This works best in cookies and quick breads. I also use it as an egg substitute for pancakes.
Cornstarch
Cornstarch works very similarly to arrowroot powder, but obviously for those with corn allergies, you want to avoid it.
To use this, mix two tablespoons of cornstarch with three tablespoons of cold water, and mix with a fork to form a slurry. This will replace one large egg.
I know some people who will mix the cornstarch into the dry ingredients and the water with the wet ingredients, and this works well, too. Cold water becomes less critical when you do it this way, where it must be cold water to dissolve cornstarch to make a slurry.
Cornstarch does not add any flavor to your dessert.
This is a last ditch type egg substitute for me, but it does work well for cookies, quick breads, and cakes. You can use this as an egg substitute for cake mixes, too.
Like many egg replacers, you want to use cornstarch in recipes that only need one or two eggs, so skip it when you need more than that.
Yogurt
Yogurt also provides the fat and moisture you need when looking for an egg substitute in baking. You can use standard yogurt or a nondairy yogurt for vegan baking.
If you use a nondairy yogurt, look for one that is Greek style, as some nondairy yogurts I know from experience are thinner and more watery and will not hold up well in baking.
Make sure it is the plain flavor and not vanilla. Vanilla yogurt is sweetened in addition to the vanilla flavor, so this throws off the sweetness in your recipe.
To use this, replace one large egg with a quarter cup of plain yogurt. I like to whisk it up to lighten it before I add it – just like I do with eggs – to ensure it is as light as possible.
Plain yogurt does not add any flavor to your end product.
This works well for cakes and cupcakes or muffins, as well as an egg substitute for pancakes.
This definitely adds moistness to your baked goods, so note that you may need to bake them for an additional couple minutes. It also adds a little more denseness, so it doesn’t work for cakes that you intend to have been super fluffy.
Mashed Banana
Mashed bananas work as an egg substitute in baking much the same way that unsweetened applesauce. That said, it is not my favorite replacement for eggs.
You want to use very ripe bananas that mash easily, and that adds a lot of sweetness and banana flavor to anything you bake. If you use too much, it can also create a gummy texture to your baked goods.
For that reason, I use this generally only for banana bread or banana muffins. This can also work for brownies and as an egg substitute for pancakes, as the banana flavor works there.
To use, mash a banana and measure out 1/4 cup. Be sure this is pureed as best as possible to avoid adding any texture to the end product.
Ripe bananas also have a lot of sweetness, so you may want to reduce the sugar just a bit, as well.
What is your favorite egg substitute for baking?
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