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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.

egg_150

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

Applesauce

Silken Tofu

Ground Flax Seed mixed with water

Yogurt (dairy free or regular)

Buttermilk

Sweetened Condensed Milk

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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

cookie_150

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

brownie_150

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

flax_150water_150

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.

tofu_150

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

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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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191 Comments

  1. Profile photo of naimairfankh naimairfankh on July 23, 2017 at 12:40 am

    What if you only need egg yolk. Can we still substitute.

  2. Shveta on July 21, 2017 at 7:15 am

    Hi , love all your recipes and have made couple of them. Amazing results. I am trying my hand on eggless brownie, I have a great recipes which calls for 3 eggs. Want to try with flax egg. Have soaked the 1 tbsp flaxseed with 3 tbsp of water which is equivalent to one egg. Do we need to to strain coz it’s been 20 min and I still feel some granules in the mixture. And I am hoping this substitute works.

    • Profile photo of Gemma Stafford Gemma Stafford on July 22, 2017 at 10:41 am

      Hi there,
      If it is very wet strain it, but i would leave it until it seems glutenous, like an egg!
      This is a great thing to get right, it is very useful in baking,
      Gemma 🙂

  3. Ruchi shah on July 13, 2017 at 10:22 am

    Hi Gemma,
    Love all ur vegetarian recipes, specially ur presentation..As for your recipe for baked donut churros, I wish to use curd as egg substitute…this recipe requires 4eggs…plz help me with the amt of curd required to replace the 4 eggs. Also tell me if it will take more time or less time in baking as I m substituting eggs with curd.

    • Profile photo of Gemma Stafford Gemma Stafford on July 14, 2017 at 2:42 am

      Hi there,
      This is a pastry, like pate choux, which is heavily reliant on egg.
      The substitute you use therefore needs to be gelatinous. I would choose milled flax see for this one, not curd, i do not think it will work for you. Check out the egg substitute chart here for instructions (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/).
      Thank you for being with us,
      Gemma 🙂

    • debra on July 14, 2017 at 7:37 am

      I have a hint for Ruchi Shah. with the baked churro donuts the egg is all about lift. if she were to whip the chick pea water, as well as use the flax egg with a pinch of baking soda for each egg then she could get the lift needed for these lovely donuts.

  4. Samir Mehta on May 17, 2017 at 7:34 am

    Hi Gemma,
    Firstly I want to say a massive thank you for all your recipes and videos…they are extremely informative and you really do make cooking fun and easy for a novice such as me.
    I want to surprise my dad with a baked cheesecake for Father’s day, which was his favourite dessert, but unfortunately he has developed a severe intolerance to egg….I would be grateful for any suggestions on the best thing to add to the cream cheese to allow it to bake in the oven.
    Thank you,
    Sam

    • Profile photo of Gemma Stafford Gemma Stafford on May 20, 2017 at 7:15 am

      Hi Sam,

      I’m am delighted you here you like my recipes. Good luck with your Fathers Day dessert. Post a pic on the site 🙂

      Best,
      Gemma.

    • Dawn Louise on May 20, 2017 at 9:16 am

      Hi, easiest sub would be the silken tofu and extra baking powder, or chickpea egg made from chickpea flour and water. You could go down the route of blended cashew and coconut milk, but this would change the flavour. I’d go with the silken tofu if it was me. Hope that helps.

      • Samir Mehta on June 1, 2017 at 3:00 am

        Thanks for your suggestions Dawn. I’ve seen a recipe for baked cheese cake where they use a corn flour solution instead of egg….it seems pretty straight forward so I’ll give it a go and if it turns out well I’ll post the recipe with pics.

  5. Ambika_n on May 5, 2017 at 9:57 am

    Hi Mam i have a doubt that in many recepies they give ingredient as 1 large egg but you noted only for normal size egg what is the difference between 1 egg and 1 large egg mam? Please reply

    • Profile photo of Gemma Stafford Gemma Stafford on May 6, 2017 at 1:25 am

      Hi there Ambika,

      Small: (about 1.5 ounce per egg)
      Medium: (about 1.75 ounce per egg)
      Large: (about 2 ounces per egg)
      Extra-Large:(about 2.25 ounces per egg)
      Jumbo: (about 2.5 ounces per egg)
      You will see from this that there is little enough difference between the smallest and the largest egg. If you use a large egg you may need a little less additional liquid, in most recipes it will not be too noticeable, unless you use a jumbo egg in place of a small one, in a small amount of ingredients,
      Gemma 🙂

      • Selina on May 29, 2017 at 8:49 am

        What to use when making chocolate lava cake

        • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2017 at 3:46 am

          Hi Selina,
          This cake relies heavily on egg. I have not found a good alternative for this recipe, sorry.
          There are some suggestions online, but they cannot really be the same thing. worth a try though!
          Gemma 🙂

  6. Hash K. on March 27, 2017 at 5:26 am

    Hi Gemma,
    What could i use to substitute egg in your pizza cupcake recipe???

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 11:23 am

      In the video I tell you flaxseed. you can also try Greek/strained yogurt/silken tofu.
      You my need to experiment with what is easy for you to get,
      Gemma 🙂

      • Hash K. on March 27, 2017 at 10:37 pm

        Thanks for replying

  7. Jeni on March 20, 2017 at 3:11 pm

    Hi Gemma!
    Thank you so much for your kind words! The kiddos are on spring break and so we have ” baking class” everyday this week. I believe monkey bread will perfect, can’t wait to try!

    • Profile photo of Gemma Stafford Gemma Stafford on March 21, 2017 at 8:41 am

      That’s the idea Jeni, keep them busy, and fed, win win!
      Best wishes to all of them!
      Gemma 🙂

  8. Jeni on March 19, 2017 at 12:07 pm

    Hi Gemma!
    What a great post! Egg replacement is always the part that makes me nervous when veganizing a recipe. I have never thought of silken tofu before. What a great tip! I can’t wait to try this! Btw, thank you so much for recognizing the growing vegetarian/ vegan community in our world today. You have no idea how much someone like me appreciates this. Aside from your obvious talent, this way of thinking will make me a loyal fan- or HAS made me a loyal fan. I’m a firm believer that a mostly vegetarian/ vegan world is the not-so-distant future (I hope and pray!) and whoever embraces this and supports this community, is way ahead of the curve.
    In gratitude,
    Jeni ?

    • Profile photo of Gemma Stafford Gemma Stafford on March 20, 2017 at 3:20 am

      Hi Jeni,
      I think you are on point too! there does seem to be a move towards vegan ideals, certainly around the world it is huge, and a natural way for people to eat.
      I think it will be incorporated into Western diets, in some way, and for some days, and gradually over time people will take a different view of where their food is from, and what is sustainable in the long term. It is an interesting thing, would take a paradigm shift in the short term, but slowly slowly!
      It sounds like you have a bustling happy home Jeni, and you are setting your guys out on a good eating path, well done to you, it has to be hard work.
      I am happy that the pizza dough works well for your family, try the pizza monkey bread too, the kids will love that one!
      Gemma 🙂

  9. Monica on March 1, 2017 at 9:40 am

    Thanks for these substitutes! My daughter is allergic to both eggs and dairy, so I’ve had to learn a lot of modifications. The best egg substitute I’ve used so far is gelatin. 1 egg = 1 Tbsp powdered gelatin + 3 Tbsp water. First, in a separate bowl, bloom your gelatin in 1 Tbsp of room temp or cool water, then stir in 2 Tbsp boiling water. It will have the consistency of slightly thick egg white. I’ve also had a lot of success with 1 egg = 1tsp baking soda + 1 Tbsp vinegar. I also use a combination of these in cakes and quick bread. For instance, if a recipe calls for 3 eggs, I’ll use two gelatin egs and one baking soda egg.
    I can’t wait to try some of your substitutes! Off to buy some silken tofu…

    • Profile photo of Gemma Stafford Gemma Stafford on March 1, 2017 at 12:33 pm

      Hi Monica,
      Thank you so much for this great input. Only someone who has tried these things can say that they work. I do not know of this, but it makes sense really.
      i hope other bold bakers will learn from this. It is so difficult to figure these things out, it sounds like you have done a great job, well done,
      Gemma 🙂

  10. Sam on February 25, 2017 at 11:27 pm

    Gemma, what can i use for pancakes??? I really want to make your jelly donut pancakes you made on Brandi’s channel, they looked SO amazing!! <3

    • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 6:15 am

      Hi Sam,
      The problem with some recipes is that they really rely on egg, and using a substitute for these recipes really changes the result.
      Some people will say mashed banana is a great substitute, and it can be delicious, you need to try this to see if it is right for you. About 1/2 of a medium banana for my recipe should tell you if it suits you. Someone will like it in your family,
      Gemma 🙂

  11. Shivani Jajodia on January 26, 2017 at 11:11 pm

    Hi Gemma can’t we use baking soda as egg substitute

    • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 2:30 am

      This depends on the recipe, every substitute works best in a particular type of recipe, follow the chart for best results,
      Gemma 🙂

  12. Reham on January 10, 2017 at 6:35 am

    Deer miss steffurt
    I have a question when I use sweetened condes milk do I need to reduce the amount of sugar I’m using in my receipts
    For example in ur giant ? Recipes

    Thank in advance
    Ps I love ur mug meals but I’m gaining weight is there a substitute for this weight ??

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 7:29 am

      Hi Reham,
      Generally when you use condensed milk you use it as the sweetener.
      You need to check out the sugar substitute chart here on my website, and do some research on these too to discover which one will be best for your type of baking. Stevia is a great one, but not for all purposes, check this out,
      Gemma 🙂

  13. Pooja Kashliwal on January 5, 2017 at 6:27 am

    Will there be any taste difference if I am using banana as an egg substitute?????

    • Profile photo of Gemma Stafford Gemma Stafford on January 5, 2017 at 7:29 am

      Hi there,
      This depends on which recipe you re adding it to. If you are using it with aother flavor then you may not know it is there, but if you use it with vanilla or a light flavor, than it is likely that you will! you will need to experiment a little with egg substitutes, choose one to suit your own ingredients,
      Gemma 🙂

  14. Debra Hendren on December 20, 2016 at 7:54 am

    Hi Gemma; One of your viewers wanted some measurments for egg whites or just an egg yolk. for a large egg the egg whites are about 2 tablespoons and an egg yolk is about one tablespoon of liquid. A smaller egg is a bit less liquid. a extra large egg is a bit more liquid.

    • Profile photo of Gemma Stafford Gemma Stafford on December 21, 2016 at 1:58 am

      Hi Debra,
      Thank you for your kind input. This is helpful.
      Seasons greetings to you and your family,
      Gemma 🙂

  15. Ranjan on December 15, 2016 at 12:05 pm

    would like to have eggless baking recipie and measuerement of eggless substitute that requires just egg yolk or egg whites.
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on December 15, 2016 at 12:47 pm

      hi Ranjan,
      Egg white can be substituted with aqua faba. Look this up. I will get to this here on my website soon too, it is a useful one.
      Other than that the egg yolk is usually substituted with any of the egg substtiutes. It will be specific to the recipe you are making, and some recipes will not work with a substitute, choux pastry for example 🙂

  16. Utti on December 3, 2016 at 1:41 am

    Hi Gemma! I have been following all your videos and they are absolutely amazing! Now that I have to cut down my egg-consumption, I’m just wondering which one we need to add if we want to make bread/buns (yeasted dough)… mostly my favorite, your No-Knead Brioche? ?

    • Profile photo of Gemma Stafford Gemma Stafford on December 4, 2016 at 4:13 am

      Hi there Utti,
      For breads the egg is an enricher. for brioche the butter does a great job, I would perhaps try adding a tablespoon of Greek yogurt, or just proceed without the egg altogether. it will be good too!
      Gemma 🙂

      • Utti on December 5, 2016 at 11:19 pm

        Thanks, Gemma. I will surely try that out! ?

  17. Ritu on November 28, 2016 at 5:49 pm

    Hi Gemma
    Any substitute for egg yolks ?many recipes call for eggs and additional egg yolks

    • Profile photo of Gemma Stafford Gemma Stafford on November 29, 2016 at 8:55 am

      Hi Ritu,
      This is true, I think you just go with your substitute of choice, and reduce the amount for the yolk,
      Gemma 🙂

      • ritu on December 6, 2016 at 1:26 am

        thanks!

  18. Aman on November 22, 2016 at 7:31 pm

    Thank you Gemma!:) What can we replace egg yolks? For exemple in pies when you make the custurd? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on November 23, 2016 at 9:19 am

      Hi Aman, egg substitutes are great for some recipes, but not for all. Any recipe which relies on egg, such as a custard, needs eggs, there is no alternative to that, Gemma 🙂

      • Lee on November 24, 2016 at 1:22 am

        Hi, Just something I noticed when I was looking on the ingredients of an instant custard packet, is that it’s about 90% cornflour! I was quite shocked at that, but I wonder if that would be something we could work with?

        • Profile photo of Gemma Stafford Gemma Stafford on November 24, 2016 at 4:16 pm

          Hi Lee, I have lost the thread! for what purpose? Gemma 🙂

          • Lee on November 25, 2016 at 3:00 am

            🙂 that’s OK, it was about replacing egg yolks in custard



          • Profile photo of Gemma Stafford Gemma Stafford on November 25, 2016 at 1:54 pm

            I think I have it now. powdered custard is such a different thing to real egg custard. The egg content of the powdered custard is tiny.
            Are you saying replace egg yolks with powdered custard? I never heard of this, but it may work, it is worth a shot, Gemma 🙂



  19. Sarah on November 22, 2016 at 5:50 pm

    Hi Gemma, how do we replace egg for pumpkin pie filling? Thanks!

  20. debra hendren on November 1, 2016 at 12:13 pm

    HiGemma; I hope this one helps Jane with her cheesecake. I use unflavored gelatin instead of egg whites. one packet for two egg whites and two packets for four egg whites. there are vegan gelatins out there to buy.

    • Profile photo of Gemma Stafford Gemma Stafford on November 1, 2016 at 4:03 pm

      Thank you Debra, may I ask which cheesecake this is? I know my Mum has to use it in her no bake ones, as the cheese is so soft, but there are no eggs in that! 🙂

  21. Pallavi on October 29, 2016 at 11:22 pm

    Hi, Gemma!
    I absolutely adore your videos and tips! You explain everything so well, compels me to get baking, big and bold.

    A very unrelated question: you said you are a professional chef. What is your area of speciality?

    • Profile photo of Gemma Stafford Gemma Stafford on October 30, 2016 at 2:51 am

      Hi there, thank you for your kind comments, and for being with us. I trained as a chef in Cathal Brugha St, College of catering in Dublin, over all the food types. I further trained in a very special cookery school in Ireland, Ballymaloe, where I developed an interest in breads and baking. As I travelled around the world this became my specialty and love. So that is it! Baking/pastry, 🙂

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