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Egg Substitutes: The BEST conversion chart for substituting Eggs in Vegan and Vegetarian Baking.

Egg Substitutes for Baking Recipes: Vegan & Vegetarian Baking (Bold Baking Basics)

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Hi Bold Bakers!

Hands down, the most common request I get is “What can I use as an egg substitute for baking???” I get that question on a daily basis now, so much so that it made me rethink am 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. 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 it. 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.

banana_150 yogurt_150 applesauce_150 tofu_150 flax_150water_150 condensedmilk_150 buttermilk_150

Most commonly used egg substitutes for baking are:

Mashed Banana


Silken Tofu

Ground Flax Seed mixed with water

Yogurt (dairy free or regular)


Sweetened Condensed Milk

cake_white_150 cupcake2_150

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 flax seed + 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 Flax Seed + 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 Flax Seed + 3 tablespoon water= 1 egg

Grind the Flax Seeds 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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I gathered a lot of information here from the website Chef in you. I find it is a very valuable resource for all bakers.


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  1. Mary on March 20, 2018 at 1:03 pm

    Hi I have been watching your videos and finally joined today. Thank you for sharing your knowledge with us. I am a pretty strong baker but never knew about egg substitutes.
    I have used apple sauce as a substitute for oil but not for eggs.
    Do you have a category for oil substitutes?

    • Gemma Stafford on March 21, 2018 at 4:14 am

      Hi Mary,
      Thank you, we will be delighted to get your input as you see things that spark your experience, it always helps.
      Yes, and you are so right, applesauce is a great fat substitute for many recipes, but not all. I need to get my head, and Olivia, my catering assistant’s head too around this,it is a great suggestion.
      Gemma 🙂

  2. Fathima Suleman on March 19, 2018 at 1:17 am

    Hello Gemma,

    I would like to know what the best substitutes are for microwave mug cakes and microwave cookies?

    Especially when a recipe calls for 1egg yolk,for instance

    Thank you!
    I look forward to hearing from you soon!

    • Gemma Stafford on March 19, 2018 at 9:12 am

      Hi Fatima,
      When you are using egg substitutes it is important to ask yourself the purpose of the egg.
      Egg in a recipe can have a number of functions, to bind the ingredients, to add to the leavening/raising of the bake/to thicken, to enrich. ( this chart will guide you. For cake type recipes fruit purees/applesauce/banana work well. Flax egg can enrich and will be good when you are replacing egg yolk. Yogurt too. Really it does depend on the recipe,
      Gemma 🙂

  3. Chloe on March 10, 2018 at 2:04 am

    hi gemma, so I’m trying to make a cake but I have no time to run to the store and buy eggs what can i use to make a chocolate cake?

    • Gemma Stafford on March 10, 2018 at 4:14 am

      Hi Chloe,
      Choosing a substitute depends on the purpose of the egg in a recipe.
      In this one it is to bind,enrich and add to the leavening/raising of the cake.
      The ones which work best for this purpose are fruit purees/banana/apple or flax egg. Really it is about what you have to hand where you are!
      Milled flax seeds are a great store cupboard essential, adding nutrition to all sorts of dishes, and an easy and convenient egg substitute.
      Failing all of that, mayonnaise!
      Gemma 🙂

  4. Prachi on March 9, 2018 at 6:32 am

    Can you make eggless or vegan macroons??

    • Gemma Stafford on March 9, 2018 at 6:46 am

      Hi there,
      do you mean macarons?
      Macaroons are easy as they are a coconut cookie, and we have these here on the website.
      Vegan macaron are on the list.
      Yes, it is possible, you use a thing called aquafaba, and we will show you how to do this soon too. Look it up in the meantime!
      Gemma 🙂

  5. lydia on March 8, 2018 at 3:48 pm

    hi sir or ma, how are u, thank u for teaching me this. thank u so much. what and what I will use for meat pie. pls tell me how to do it, and the ingredients.

    • Gemma Stafford on March 9, 2018 at 4:43 am

      Hi Lydia,
      I am not sure what you are looking for here!
      Do you mean the pastry, or something like this poptart: ( You can add savory, cooked, fillings to these too.
      Meat pies are many and varied, and there are loads of recipes for these fillings online. I have great pastry here for your topping. Let me know how I can help,
      Gemma 🙂

  6. Haryana on March 7, 2018 at 2:44 am

    Hi Gemma

    • Gemma Stafford on March 7, 2018 at 3:03 am

      Hi there!
      good to have you with us,
      Gemma 🙂

  7. Aaki on March 5, 2018 at 11:11 pm

    Hi Gemma when substituting eggs in brownies do I add in baking powder or baking soda for a little push. I am planning onto use yogurt.
    Thank you

    • Gemma Stafford on March 6, 2018 at 11:49 am

      Hi there,
      Interesting point! Generally brownies are dense, it is the nature of this bake. The eggs are there for two reasons, to add richness, and to bind the bake, a tad!
      Fruit purees will bind the bake quite well, so applesauce, pureed prunes, or pureed bananas will do it for you. I have been told by other Bold Bakers that banana is a good choice for this!
      When substituting egg in a recipe, ask yourself ‘what is the purpose of the egg in this recipe’? this will help you to choose the right one!
      Gemma 🙂

  8. David on March 5, 2018 at 6:15 pm

    Hi… I see all these recipes for sweets. But what about egg replacements for low carb breads, pizza crusts, crackers, that call for eggs?

    • Gemma Stafford on March 6, 2018 at 12:37 pm

      Hi David,
      I think I got to this earlier today, do let me know!
      Gemma 😉

  9. Prachi on February 27, 2018 at 4:32 am

    Can I please know which is the best substitute for egg in brownies?

    • Gemma Stafford on February 28, 2018 at 6:39 am

      In brownies the egg is used to bind the recipe. This is what you need to substitute. Pureed fruits/applesauce/banana are good for this. Flax egg is good too, yogurt and buttermilk as a last resort!
      I hope this works well for you,
      Gemma 🙂

  10. Shriya on February 26, 2018 at 12:03 am

    Hey Gemma, if I’ll be using sweetened condensed milk as substitute for egg, will I have to leave out the sugar in the recipe?

    • Gemma Stafford on February 26, 2018 at 3:06 am

      Hi there Shriya,
      It depends on the recipe!
      Condensed milk is suitable for some recipes, but not for others.
      If you are using it in cookies you need to adjust the sugars. Really by about the same amount as the condensed milk/tablespoon for tablespoon.
      Adjust the white sugars if possible.
      I hope this makes sense to you,
      Gemma 🙂

  11. Esha on February 25, 2018 at 11:59 pm

    I tried the best ever brownie recipe with buttermilk as egg substitute and I ended up with a crumbly batch of brownies. Any help on this?

    • Gemma Stafford on February 28, 2018 at 6:46 am

      Hi Esha,
      Always an issue when you substitute an ingredient. Egg in this recipe is used to bind the ingredients. Think about the purpose of it when you are selecting a sub.
      Sometimes egg is used to enrich, as in cakes, breads etc. When you need to bind you choose in order of preference fruit puree/applesauce/pureed banana (actually prunes and dates can work well too but add to the sweetness), flax egg, silken tofu, and then yogurt and buttermilk.
      Really the fruit puree will bind best, you may need to try a small batch to test the one which will work best for you,
      Gemma 😉

      • Esha on March 11, 2018 at 10:33 pm

        Thank you Gemma! 🙂
        Will try it with mashed banana next time.

  12. Cesar on February 25, 2018 at 10:04 pm

    Which substitute will work best for Waffles?

    • Gemma Stafford on February 26, 2018 at 3:10 am

      Hi Cesar,
      In common with pancakes, buttermilk is the best substitute.
      Recipes which rely on egg are more difficult to sub out. Pancakes work well with buttermilk, get the batter right and it should work well for waffles.
      Try a small batch first, experiment a little with this,
      Gemma 🙂

  13. Gladys on February 18, 2018 at 7:19 am

    What about butter substitutes?

    • Gemma Stafford on February 19, 2018 at 4:14 am

      Hi Gladys,
      Generally a recipe will say if oil is suitable. Muffins for instance tend to use oils, as does carrot cake.
      Baking vegetable margarine is a great substitute for butter in any recipe where the butter is to be creamed with sugar. This is usually sold in a block.
      Tub margarines are ok for buttercream frosting, but it may need a bit of help to stiffen it up, cornstarch/cornflour can be used for this.

  14. Raksha Prasad on February 11, 2018 at 12:54 pm

    Hey Gemma! If I use the banana to replace the egg in a cake, will the cake have banana flavour in It? Because I m looking for a simple vanilla cake and would not prefer having any other flavour apart from vanilla.

    • Gemma Stafford on February 11, 2018 at 4:30 pm

      Hi Raksha,

      Not really, the banana flavor will be very little, if any.

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