12 Best Egg Substitutes for Baking Recipes & How to Use Them

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Hi Bold Bakers!

IN THIS ARTICLE: You’re about to get a comprehensive guide on how to best replace eggs in your baking, including the 12 best egg substitutes for baking, along with a how-to video — and a free downloadable chart as well to keep on-hand in your kitchen. I’ll break down each substitute, what types of recipes it works best with, and then suggest some recipes for you to try with your newfound knowledge!

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 am 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 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 video below and get a FREE Downloadable Conversion Chart further down on the page, too.

And, per the request of millions of Bold Bakers, as of January 2023, I’ve updated this guide with 5 NEW SHELF-STABLE egg substitutes to provide you with more reliable and easier choices! 

Why Egg Substitutes?

Sometimes it’s as simple as running out of eggs and not being able to head to the store. But, other times, there’s a real need.

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 that comes in handy for me while I am making such a recipe.

How Much Egg Substitute Do I Add To Replace An Egg?

Jot this down: 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

• Mashed Banana
• Applesauce
• Silken Tofu
• Ground Flax Seed mixed with water
• Yogurt (dairy-free or regular)
• Buttermilk
• Sweetened Condensed Milk

Shelf-Stable Egg Substitutes for Baking

Shelf-stable egg substitutes for baking are easy to store without refrigeration (besides vinegar) and are pantry staples in common households.

• Cornstarch
• Arrow root powder (paleo)
• Vinegar+Baking Soda
• Oil+Water+Baking Power
• Chia Seeds

The choice of egg substitutes really depends on what it is for in a recipe. It could be used as a binder, or even to enrich the flavor of the bake. In some recipes, substitution is not possible (like a lot of custards) — and if you’re ever in doubt, feel free to leave a comment at the bottom of any of our recipe pages and we’ll respond!

[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

When baking cakes or cupcakes, for each whole egg used you can substitute it with one of the following:

• ½ a medium Banana, mashed
• ¼ cup (4 tablespoons) Applesauce
• ¼ cup (4 tablespoons) Silken Tofu 
• ¼ cup (4 tablespoons) Buttermilk
• ¼ cup (4 tablespoons) Yogurt (vegan or regular)

Find out how different egg substitutes affect cake recipes by watching my video—Which Egg Substitute Made the Best Cake from Gemma’s Test Kitchen!

Try Substituting Bananas In These Recipes

Tip: If you’re going to use bananas, make sure they’re ripe — in fact, the riper the better. We’re not talking all the way black or brown, here, but ripe enough where mashing is a breeze.

• How To Make Perfect Buttermilk Pancakes
• The Perfect Buttermilk Waffles
• Single-Serving Fluffy Pancakes
• Gemma’s Best-Ever Vanilla Birthday Cake Recipe
• Homemade Vanilla Cupcakes with Buttercream Frosting

Egg Substitutes for Cookies

When baking 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

Try It In These Cookie Recipes

• Gemma’s Best Ever Chocolate Chip Cookies Recipe
• Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!

Egg Substitutes for Brownies

When baking 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) Applesauce
• ¼ cup (4 tablespoons) Silken Tofu 
• ¼ cup (4 tablespoons) Yogurt (vegan or regular)
• ¼ cup (4 tablespoons) Buttermilk

Try It In These Recipes:

• Gemma’s Best-Ever Brownies Recipe
• Decadent Caramel Brownies
• Banana Bread Brownies
• The Chewy Brownies Of Your Dreams

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 it 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

Shelf-Stable Egg Substitutes as a Thickener: for Custards (Pies, Tarts, Cheesecakes, etc.)

• 2 Tbsp of cornstarch+3 Tbsp water/other liquids from the recipe=1 egg
• 2 Tbsp of arrowroot powder+3 Tbsp water/other liquids from the recipe=1 egg

Slake (combine) 2 Tbsp of cornstarch/arrowroot powder into 3 tablespoons of water (or liquid from the recipe) for every egg replacement.

Try It In These Recipes:

• Best-Ever New York Cheesecake
• Irish Bread & Butter Pudding

Shelf-Stable Egg Substitutes as a Leavener: for Quick Breads, Muffins, Cupcakes, and Pancakes

• 1 Tbsp vinegar+ 1tsp Baking Soda=1 egg
• 1 ½  Tbsp Oil+1 ½  Tbsp Water+ 1 tsp Baking Powder=1 egg

Try It In These Recipes:

• Crazy Cupcakes
• Crazy Muffins 
• Hearty No-Yeast Bread

Shelf-Stable Egg Substitutes as a Binder: for Yeast Breads, Cookies, and Brownies

• 1 Tbsp chia seeds + 1/3 C water=1 egg

Grind the chia seeds in a coffee grinder and mix them with water. Allow it to rest till it becomes gelatinous, then use.

• White Bread Sandwich
• Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!
• The Chewy Brownies Of Your Dreams
• Gemma’s Best-Ever Brownies Recipe

Get More How-To Articles!

• How to Make Sour Cream
• How to Make Cream Cheese
• Best Sugar Substitutes
• How to Make Gluten-Free Flours
• How to Make Non-Dairy Milks

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