Oct 304 min read

Egg Substitutes for Baking 🥚

Updated: Oct 31

There are lots of ways to substitute eggs in baking, many of which are basic staple ingredients you probably already have in your fridge or pantry!

If you’re here, it’s because you want to bake without eggs, whether for health reasons, sustainability, or simply to make delicious plant-based treats. Choosing egg substitutes isn’t just about avoiding animal products—it also offers benefits like lower cholesterol, less saturated fat, and higher fiber, making your bakes better for both you and the planet.

Ready to explore some of the best plant-based swaps for eggs and how to use them? Keep reading for all the details

This blog post may contain affiliate links so I can share my favorite products and earn a small commission at no cost to you!

Why Choose Egg Substitutes?

Eggs are often used for binding, leavening, moisture, and richness in baked goods. By opting for plant-based alternatives, you can still achieve these effects while enjoying better nutrition. Substitutes like flaxseed, applesauce, and aquafaba offer lower cholesterol, reduced fat, and even extra nutrients like omega-3s and fiber, making your treats healthier overall.

Now, let’s break down the best egg substitutes for baking and how to use them in different recipes!

Top 10 Egg Substitutes for Baking 🥄

1. Flaxseed Meal (Flax Egg)

How to use: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water, let it sit for 5 minutes.
Best for: Muffins, pancakes, and cookies.
Benefits: High in omega-3 fatty acids and fiber, flax eggs are great for binding and add a subtle nuttiness to baked goods.

2. Chia Seed Gel

How to use: Mix 1 tablespoon of chia seeds with 3 tablespoons of water, let it sit for 5-10 minutes.
Best for: Brownies, cakes, and quick breads.
Benefits: Offers a thicker consistency than flaxseed, making it ideal for dense, moist bakes.

3. Applesauce

How to use: Use 1/4 cup of unsweetened applesauce for 1 egg.
Best for: Muffins, cakes, and sweet breads.
Benefits: Adds moisture and a hint of sweetness while reducing fat content.

4. Mashed Banana

How to use: Use 1/4 cup of mashed banana per egg.
Best for: Pancakes, muffins, and quick breads.
Benefits: Works well for binding and adds natural sweetness, but may leave a slight banana flavor.

5. Silken Tofu

How to use: Blend 1/4 cup of silken tofu until smooth.
Best for: Cheesecakes, brownies, and dense cakes.
Benefits: High in protein and provides a creamy texture without altering the flavor.

6. Aquafaba

How to use: Use 3 tablespoons of chickpea brine (aquafaba) to replace 1 egg.
Best for: Meringues, macarons, and sponge cakes.
Benefits: This liquid mimics egg whites, making it ideal for fluffy, airy bakes.

7. Baking Powder & Vinegar

How to use: Combine 1 tablespoon of baking powder with 1 tablespoon of vinegar to replace 1 egg.
Best for: Cakes, cupcakes, and bread.
Benefits: Acts as a leavening agent, adding volume and a light texture.

8. Unsweetened Yogurt or Plant-Based Yogurt

How to use: Use 1/4 cup of yogurt per egg.
Best for: Muffins, cakes, and quick breads.
Benefits: Adds moisture and richness, resulting in tender, moist bakes.

9. Pumpkin Puree

How to use: Use 1/4 cup of pumpkin puree for 1 egg.
Best for: Fall-themed bakes like muffins, pancakes, and brownies.
Benefits: Adds moisture and a touch of sweetness without altering the flavor too much.

10. Nut Butter (Peanut, Almond, or Cashew)

How to use: Use 3 tablespoons of nut butter to replace 1 egg.
Best for: Cookies and dense bakes.
Benefits: Adds a nutty flavor and richness, perfect for chewy textures.

Which Egg Substitute is Best for Your Recipe?

The right substitute depends on what role the egg plays in your recipe. Here’s a quick breakdown:

For binding: Flaxseed meal, chia seed gel, or mashed bananas work well.
For leavening: Baking powder & vinegar or aquafaba add the lift you need.
For moisture: Applesauce, pumpkin puree, or yogurt keep things nice and moist.
For richness: Silken tofu and nut butter bring that creamy touch.

Pro Tips for Successful Egg-Free Baking 👩‍🍳

Adjust Liquid: Some substitutes, like applesauce or tofu, add extra moisture, so you may need to reduce other liquids slightly.
Experiment: Not every substitute works perfectly in every recipe, so it might take a couple of tries to find what works best for you.
Flavor Balance: Remember that some subs like banana or flaxseed may alter the taste, so pair them thoughtfully with other flavors.

Grab Your Free Egg Substitute Cheat Sheet! 📝

I know it can be tough to remember all the details, so I’ve made it easier for you! Download my Cheat Sheet Top 10 Egg Substitutes for Baking for FREE—a handy one-pager you can print out and stick on your fridge or cabinet for quick reference. No more guessing while you bake—you’ll have everything you need right at your fingertips! Thanks for making the choice to bake egg-free. I’m excited to be a part of your Veginner journey! xo, Cheryl

🎁 My Gift to You! - Free w/code: VEGINNER5

Top 10 Egg Substitutes for Baking

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