Hi Bold Bakers!
Hands down, the most common request I get is, “What can I use as egg substitutes for baking?” I get that question on a daily basis now, so much so that it made me rethink if I catering to this audience enough. I try to make my baking and recipes accessible to everyone, but because there has been such a demand for vegetarian baking, egg substitutes for baking, and egg-free recipes that I want to give you the tools and information you need so you can bake happily without eggs and still get Big & Bold results.
Plus, I’ll even show you how and when to use them. Watch my new video below and get a FREE Downloadable Conversion Chart further below.
Many want to avoid eggs for a lot of reasons: health, culture/religion, dietary restrictions, etc. Although adding eggs makes for a different end product, it does not mean that we cannot do without. There might be a change in taste and texture, but for the most part, the end result is still pretty similar. Here is a list which comes in handy for me while I am making such a recipe.
How Much Egg Substitute do I add to Replace an Egg?
1 egg is roughly 1/4 cup (4 tablespoons/60g/2oz) so you need to replace that volume in your recipe. Your egg substitute needs to equal the amount of egg you are leaving out.
Most Commonly Used Egg Substitutes for Baking
[If you’re looking to substitute sugar in your recipes be sure to head over to my post on How to Substitute Sugar.]
Egg Substitutes for Cakes and Cupcakes
For each whole egg used you can substitute it with one of the following:
- ½ a medium Banana, mashed
- ¼ cup (4 tablespoons) Apple sauce
- ¼ cup (4 tablespoons) Silken Tofu
- ¼ cup (4 tablespoons) Buttermilk
Egg Substitutes for Cookies
For each whole egg used you can substitute it with one of the following:
- 1 tablespoon ground flaxseed + 3 tablespoon water
- ¼ cup (4 tablespoons) Sweetened Condensed Milk
Egg Substitutes for Brownies
For each whole egg used you can substitute it with one of the following:
- 1 tablespoon ground flaxseed + 3 tablespoon water
- ½ a medium Banana, mashed
- ¼ cup (4 tablespoons) Apple sauce
- ¼ cup (4 tablespoons) Silken Tofu
- ¼ cups (4 tablespoons) Yogurt (vegan or regular)
- ¼ cup (4 tablespoons) Buttermilk
Notes About Using Flax Seed as an Egg Substitute
- 1 tablespoon ground flaxseed + 3 tablespoon water = 1 egg
Grind the flaxseed in a coffee grinder and mix with water. Allow it to rest till it becomes gelatinous, then use.
Notes About Using Silken Tofu as an Egg Substitute
- 1/4 cup blended Silken Tofu = 1 egg
Process in a blender until completely smooth and creamy, leaving no graininess or chunks. Now it is ready to use as an egg substitute in your recipes.
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