Your #1 Online Baking Destination!

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

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

Save Recipe

My 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.

Egg Substitutes for Baking

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 is a substitute for eggs in baking recipes Yogurt is a Substitute for Eggs in Baking Applesauce is a substitute for eggs in baking Tofu is a substitute for eggs in baking Flax is a substitute for eggs in bakingWater is a substitute for eggs in baking Sweetened Condensed Milk is a substitute for Eggs in baking Buttermilk is a good substitute for eggs in baking

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

[If you’re looking to substitute sugar in your recipes be sure to head over to my post on How to Substitute Sugar.]

How to substitute eggs in cakes How to substitute eggs in cupcakes

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

How to Substitute Eggs in Cookies

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

How to Substitute Eggs in Brownies

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 Egg SubstituteFlax plus water is a good egg substitute

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 as an egg substitute

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.



Egg Substitutes, egg substitute for baking, egg substitute for recipes, egg substitute, vegetarian baking, vegan baking, conversion chart, substitutes chart, egg substitute chart, egg free baking, egg free recipes, baking substitutes, vegetarian desserts,vegan desserts, vegetarian how to videos, how to recipes, basic baking tips, basic baking, condensed milk how to make at home, dairy free Recipes, Vegan baking, baking recipes, dessert, desserts recipes, desserts, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

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!


2 Images
Submit Your Photos
Mrinal Pawar
Katherine Cowgill by Teren Oddo Oct. 2015

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.


Write a Comment and Review

  1. Rashmi on May 1, 2019 at 2:50 am

    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

    • Gemma Stafford on May 1, 2019 at 8:58 pm

      Yes sure, so you would need around 1 tablespoon of condensed milk for the egg yolk.

      That will work well,

  2. Carmenza on April 20, 2019 at 6:34 am


    Thank you for you knowledge.

    Best regards,

  3. Ria Agrawal on April 10, 2019 at 11:05 pm

    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

    • Gemma Stafford on April 11, 2019 at 12:33 am

      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 🙂

  4. Victoria on April 1, 2019 at 11:38 am

    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.

    • Gemma Stafford on April 2, 2019 at 10:34 am

      Hi, that’s interesting i’ll have to try that!

  5. Poorvi on March 24, 2019 at 1:16 pm

    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.


    • Gemma Stafford on March 25, 2019 at 1:12 pm

      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!

  6. Debs on February 28, 2019 at 2:22 pm

    Hi Gemma. What can we use as an egg substitute in choux pastry?

    • Gemma Stafford on March 1, 2019 at 1:32 pm

      For that kind of dough there is no egg sub. I’m sorry about that.

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This