7 Best Egg Substitutes for Baking Recipes & How to Use Them
Save RecipeMy egg substitutes chart has all the information you could ever need for baking egg free treats!
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 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. Plus, I 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 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.
Most commonly used egg substitutes for baking are:
Mashed Banana
Silken Tofu
Ground Flax Seed mixed with water
Yogurt (dairy free or regular)
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.
CLICK HERE FOR A FREE DOWNLOADABLE CHART
Don’t Miss a New Recipe! Sign up for My FREE Weekly Email Newsletter.
Get more Bold Baking Basics!
Follow Bigger Bolder Baking on Pinterest for more baking ideas!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.
Hi Gemma, I am absolutely loving your mug cake recipes. I am using condensed milk to replace eggs. You can say condensed milk is my new favourite thing. I want to try your mug cookies as well but they call for egg yolks and I can’t figure how much condensed milk that would be. Can you please help me with that.
Thank you
Yes sure, so you would need around 1 tablespoon of condensed milk for the egg yolk.
That will work well,
Gemma.
Gemma,
Thank you for you knowledge.
Best regards,
Carmenza
Hi Gemma ia 11years old and I love to cook but I do not eat egg so can I use flax seed in a cheesecake
Hi Ria,
I am delighted to have you baking with us. It is great to start baking when you are young, you learn a lot by doing!
When you substitute eggs in any recipe you have to stop and ask yourself ‘what is the purpose of the egg in this recipe?’.
That is how you learn. for a baked cheesecake there are two purposes for the egg. 1. to build air into the mix, 2. to set the mix.
Beating the cheese and cream will be a big help where the air is concerned, cornflour/cornstarch will set the mix. The amount of cornstarch will depend on the amount of other ingredients in the recipe. for a 9 inch cheesecake you would need about 3 tablespoons of cornstarch, blended with 3 tablespoons of water.
I do not know what recipe you are using, so this may not be be exactly right for you. Let me know,
Gemma 🙂
I have been told one can substitute “unflavored geliten” for egg substitute also. I have not tried it yet. Don’t know if it is vegan though.
Hi, that’s interesting i’ll have to try that!
Hi Gemma,
Thank you for your wonderful recipes. We are vegetarians and refrain from eating eggs. My kids usually never get to eat baked goodies outside, since it is hard to find eggless treats in stores in our small town. I have tried quite a few of your recipes, and they have always been a hit 🙂 I tried your cookies recipe with condensed milk as egg substitute from the chart given on your website and they turned out great!
My daughter wants me to make donuts and cinnamon rolls this week, during spring break. She has never tasted these yet, as I mentioned the reason above. Can you please guide me with ratio and type of egg substitute that can be used in your baked donuts and cinnamon rolls recipe? I could not find these in the egg substitute chart. I would love to bake these two goodies at home for the kiddos. Thanks in advance.
Poorvi
Thank you so much for the lovely message! I am delighted to hear that! You can use a chia or flax egg here in a 1:1 ratio. Enjoy!
Hi Gemma. What can we use as an egg substitute in choux pastry?
For that kind of dough there is no egg sub. I’m sorry about that.