Out of eggs or avoiding them? Find the perfect egg substitute for any baking recipe with exact measurements and tips. From cakes to cookies to brownies, we’ve tested 21 alternatives that actually work.
Whether you’re dealing with egg allergies, following a vegan diet, or simply ran out mid-recipe, this guide covers every egg replacement you need for successful baking.
✅ Quick Answers: What to Use
Best for cakes: Applesauce or yogurt (¼ cup per egg)
Best for cookies: Flax egg or banana (1 tbsp ground flaxseed + 3 tbsp water OR ¼ cup mashed banana)
Best for brownies: Avocado or silken tofu (¼ cup per egg)
Best for pancakes: Carbonated water or buttermilk (¼ cup per egg)
Best vegan option: Aquafaba or flax eggs
Best for box cake mix: Applesauce (¼ cup per egg)
See full list with detailed instructions below ↓
Quick Reference: Best Egg Substitutes by Function
| Function | Best Substitutes | Measurement per Egg |
|---|---|---|
| Binding | Flaxseed, Chia Seeds, Banana | 1 tbsp ground + 3 tbsp water (seeds), ¼ cup mashed (banana) |
| Leavening | Baking Powder + Vinegar, Carbonated Water | 1 tsp baking powder + 1 tbsp vinegar, ¼ cup carbonated water |
| Moisture | Applesauce, Yogurt, Pumpkin Puree | ¼ cup per egg |
| Emulsifying | Aquafaba, Silken Tofu, Nut Butters | 3 tbsp (aquafaba), ¼ cup blended (tofu) |
| Coating/Glazing | Milk, Butter, Oil | 2-3 tbsp (varies by recipe) |
Best Egg Substitutes by Recipe Type
| Recipe Type | Best Substitute | Measurement | Why It Works |
|---|---|---|---|
| Cakes | Applesauce | ¼ cup | Adds moisture, neutral flavor |
| Cookies | Flax egg | 1 tbsp + 3 tbsp water | Binds without changing texture |
| Brownies | Avocado | ¼ cup | Creates fudgy richness |
| Pancakes | Carbonated water | ¼ cup | Adds fluffiness |
| Muffins | Banana or Yogurt | ¼ cup | Moisture + natural sweetness |
| Bread | Applesauce or Flax egg | ¼ cup | Binds and moisturizes |
| Meringues | Aquafaba | 3 tbsp (whipped) | Whips into stiff peaks |
🌱 Vegan vs. Dairy Options
| Vegan Options | Measurement | Dairy Options | Measurement |
|---|---|---|---|
| Aquafaba | 3 tbsp | Greek Yogurt | ¼ cup |
| Flax egg | 1 tbsp + 3 tbsp water | Buttermilk | ¼ cup |
| Chia egg | 1 tbsp + 3 tbsp water | Sour cream | ¼ cup |
| Silken tofu | ¼ cup blended | Cottage cheese | ¼ cup blended |
| Banana | ¼ cup mashed | Heavy cream | ¼ cup |
| Applesauce | ¼ cup | Whey protein powder | 30g + water |
Why You Need Egg Substitutes in Your Kitchen
Finding yourself in need of an egg alternative happens for various reasons:
Dietary restrictions: Veganism, egg allergies, or cholesterol concerns
Supply issues: Egg shortages or high prices (a growing concern in recent years)
Recipe adaptations: Converting traditional recipes to meet special diets
Emergency solutions: When you’re mid-recipe and discover you’ve run out of eggs
What can I use instead of eggs in baking? The answer depends on your recipe, but rest assured – there are plenty of excellent options available in your pantry right now.
How Eggs Function in Recipes: Key to Finding the Perfect Substitute
To choose the best egg substitute, it’s crucial to understand what role eggs play in your particular recipe. In many recipes, eggs can have more than one function:
Binders: Eggs hold ingredients together, adding structure to dishes like burgers, meatloaf, and baked goods including cookies and cakes. The proteins in eggs coagulate during cooking, creating structure and stability.
Leaveners: Beaten eggs incorporate air, helping add lift and creating that airy texture in cakes, soufflés, and other baked goods. This is particularly important in recipes without chemical leaveners like baking powder.
Moisturizers: Eggs contribute richness and keep baked goods tender and moist. Their fat content creates that desirable soft texture in many baked treats.
Emulsifiers: Eggs have the unique ability to combine two liquids that don’t normally mix well, like oil and water. They help create seamless, stable mixtures in recipes like mayonnaise, hollandaise, and creamy dressings.
Thickeners: The velvety textures in custards, puddings, and sauces often depend on eggs, particularly the proteins that coagulate when heated.
Coaters: Beaten eggs create a sticky surface, making breadcrumbs or batter adhere to foods like chicken and fish for frying.
Glazers: An egg wash gives pastries and breads that shiny, golden-brown finish we associate with professional baking.
Flavor & Color Adders: Eggs have a characteristic flavor and their golden yolks bring a creamy hue to recipes like fresh pasta or yellow cakes.
Complete List: 21 Egg Substitutes with Measurements
Each substitute below works best for specific functions. While they may not exactly replicate eggs in every way, they often create equally delicious results—sometimes even better!
🥭 Fruit-Based Egg Substitutes
1. Banana
How Much Per Egg? ¼ cup mashed ripe banana (about half a medium banana)
Best For: Muffins, cakes, and quick breads where a hint of banana flavor complements the dish. Bananas are excellent binders that add moisture and natural sweetness.
💡 Pro Tip: Use very ripe bananas with brown spots for the best binding results. For recipes where you don’t want a strong banana flavor, try more neutral substitutes.
Works Well In: Banana Bread, breakfast muffins, chocolate desserts, and oatmeal cookies. An excellent egg substitute for cookies that need moisture and binding.
2. Unsweetened Applesauce
How Much Per Egg? ¼ cup applesauce
Best For: Brownies, cakes, muffins, and pancakes. Applesauce is virtually undetectable in chocolate recipes and adds moisture without fat.
💡 Pro Tip: Adding ½ teaspoon of baking powder with applesauce helps improve fluffiness, as applesauce doesn’t have the leavening properties of eggs.
Works Well In: Spice cakes, chocolate desserts, and breakfast baked goods. Try it in our Pumpkin Spice Bread for extra moisture. This is one of the best egg substitutes for cake mix recipes because it’s neutral-flavored and easy to use.
3. Pumpkin Puree
How Much Per Egg? ¼ cup pumpkin puree
Best For: Fall-inspired desserts, cookies, and quick breads where its earthy flavor enhances the recipe.
💡 Pro Tip: Pumpkin puree works best in recipes with complementary spices like cinnamon, nutmeg, and clove. It adds beautiful color and lots of nutrients.
Works Well In: Pumpkin Pecan Muffins, spiced cookies, and pancakes.
4. Avocado
How Much Per Egg? ¼ cup mashed ripe avocado
Best For: Brownies, dense cakes, and chocolate recipes where its creaminess adds richness without overpowering other flavors.
💡 Pro Tip: Choose very ripe avocados and mash completely for the smoothest results. The healthy fats in avocados make them an excellent substitute in recipes calling for the richness of egg yolks.
Works Well In: Chocolate desserts, fudgy brownies, and puddings. Check out our 10 Awesome Avocado Dessert Recipes for more inspiration. This makes an exceptional vegan egg substitute for brownies that creates rich, fudgy results.
🌰 Seed-Based Egg Substitutes
5. Ground Flaxseed (“Flax Egg”)
How Much Per Egg? 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to form a gel
Best For: Cookies, pancakes, muffins, and quick breads. Flax eggs offer excellent binding properties with a slight nutty taste that works well in whole grain baked goods.
💡 Pro Tip: Always use ground flaxseed (not whole) and allow the mixture to sit until it develops a viscous, egg-like consistency.
Works Well In: Healthier baked goods, vegan cookies, and hearty breads. This is one of the most versatile egg substitutes that bind ingredients together, making it perfect for vegan-friendly recipes.
6. Chia Seeds
How Much Per Egg? 1 tablespoon ground chia seeds mixed with 3 tablespoons water, let sit for 5 minutes
Best For: Muffins, waffles, and savory baked goods where the slight texture from the seeds isn’t a problem.
💡 Pro Tip: Like flax, chia seeds need time to absorb liquid and form a gel. Black or white chia seeds work equally well, though white seeds are less visible in lighter-colored foods.
Works Well In: Health-focused baking, puddings, and breakfast items like pancakes.
🥛 Dairy-Based Egg Substitutes
7. Plain Yogurt
How Much Per Egg? ¼ cup yogurt
Best For: Muffins, cakes, and breads that benefit from added moisture and tenderness.
💡 Pro Tip: Greek yogurt will add more protein but may make the finished product denser. Regular yogurt creates a lighter texture.
Works Well In: Greek-style baked goods, coffee cakes, and quick breads.
8. Buttermilk
How Much Per Egg? ¼ cup buttermilk
Best For: Pancakes, cupcakes, and quick breads where a subtle tangy flavor enhances the recipe.
💡 Pro Tip: The acidity in buttermilk activates baking soda, providing leavening similar to eggs. For best results, add ¼ teaspoon baking powder for each egg replaced.
Works Well In: Southern-style baking, pancakes, and Irish soda bread.
🌱 Plant-Based Egg Substitutes
9. Silken Tofu
How Much Per Egg? ¼ cup silken tofu, blended until smooth
Best For: Brownies, dense cakes, cheesecakes, or creamy pies that need structure and moisture.
💡 Pro Tip: Silken tofu (not firm or extra firm) has a custard-like texture that works best. Blend thoroughly to eliminate any lumps.
Works Well In: Cheesecakes, puddings, and dense desserts. Try it in our Greek Yogurt Lemon Cream Pie for a protein boost.
10. Agar-Agar
How Much Per Egg? 1 tablespoon agar-agar powder dissolved in 1 tablespoon water
Best For: Vegan desserts that need the gelling properties eggs provide, like puddings and custards.
💡 Pro Tip: Unlike gelatin, agar-agar sets more firmly and doesn’t require refrigeration to solidify, making it ideal for stable desserts.
Works Well In: Vegan puddings, jellies, and mousse-like desserts.
11. Potato Starch
How Much Per Egg? 2 tablespoons potato starch mixed with 3 tablespoons water
Best For: Dense recipes like pancakes or gluten-free baked goods that need binding without added flavor.
💡 Pro Tip: Potato starch creates a neutral-flavored binding agent that works particularly well in gluten-free recipes that already have leavening agents.
Works Well In: Gluten-free baking, especially breads and cookies.
12. Instant Mashed Potatoes
How Much Per Egg? 2 tablespoons instant potato flakes mixed with enough water to form a paste
Best For: Savory recipes like veggie patties, meatloaf, or savory breads.
💡 Pro Tip: This substitution works best when you need eggs primarily for binding rather than leavening or moisture.
Works Well In: Veggie burgers, savory loaves, and rustic breads.
13. Chickpea Flour
How Much Per Egg? 3 tablespoons chickpea flour whisked with 3 tablespoons water
Best For: Savory dishes like veggie patties, fritters, and savory pancakes.
💡 Pro Tip: Chickpea flour (also called garbanzo bean flour or besan) has a distinct flavor that works best in savory applications rather than sweet desserts.
Works Well In: Fritters, savory crepes, and vegetable patties like crispy artichokes.
14. Aquafaba
How Much Per Egg? 3 tablespoons liquid from canned chickpeas, whipped until fluffy for egg whites or used straight for whole eggs
Best For: Recipes requiring whipped egg whites like meringues, macarons, and mousses, or as a binder in cookies and brownies.
💡 Pro Tip: Aquafaba can be whipped into peaks just like egg whites, making it the gold standard for vegan meringues and airy desserts.
Works Well In: Meringues, macarons, mousse, and mayonnaise. Perfect for our French Macarons Recipe adapted to be vegan. This is the best egg substitute for leavening in cakes that need a light, airy texture.
15. Nut Butters
How Much Per Egg? 3 tablespoons nut butter
Best For: Cookies, brownies, and dense cakes where the nutty flavor complements the recipe.
💡 Pro Tip: Smooth, natural nut butters work best. Peanut, almond, and cashew butter each lend different flavor profiles to your baking.
Works Well In: Cookies, brownies, and breakfast bars. Pair with our Mixed Berry Smoothie for a perfect breakfast.
16. Cornstarch or Arrowroot Powder
How Much Per Egg? 2 tablespoons starch mixed with 3 tablespoons water
Best For: Thickening sauces or providing structure in cookies and simpler baked goods.
💡 Pro Tip: This substitute works best as a thickener rather than a leavener. For baked goods, include additional leavening agents.
Works Well In: Cookies, puddings, and sauce thickening.
17. Plant-Based Milks
How Much Per Egg? ¼ cup plant milk mixed with 1 teaspoon cornstarch for thickness
See also
Best For: Light batters, pancakes, or waffles where minimal binding is needed.
💡 Pro Tip: Different plant milks offer different flavors—almond milk is lighter while coconut milk adds richness.
Works Well In: Pancakes, light cake batters, and waffles.
⚗️ Chemical Leavening Substitutes
18. Carbonated Water
How Much Per Egg? ¼ cup carbonated water
Best For: Pancakes, waffles, and light cakes where aeration is important.
💡 Pro Tip: The bubbles in carbonated water create air pockets similar to beaten eggs, helping create lightness in batters.
Works Well In: Pancakes, light cakes, and tempura batters. This is an excellent egg substitute for pancakes and waffles that creates extra fluffiness.
19. Milk + Vinegar
How Much Per Egg? ¼ cup milk mixed with 1 teaspoon vinegar
Best For: Pancakes, muffins, and cupcakes that need moisture and some leavening.
💡 Pro Tip: Plant-based milks like soy, almond, cashew, and coconut milk work well too, creating a vegan buttermilk alternative.
Works Well In: Muffins, quick breads, and pancakes.
20. Vinegar + Baking Soda
How Much Per Egg? 1 tablespoon vinegar combined with 1 teaspoon baking soda
Best For: Cakes and cupcakes where leavening is the primary need from eggs.
💡 Pro Tip: This combination creates a chemical reaction that produces carbon dioxide bubbles, providing excellent leavening for baked goods.
Works Well In: Light cakes, cupcakes, and quick breads.
21. Gelatin
How Much Per Egg? 1 tablespoon unflavored gelatin mixed with 2 tablespoons warm water
Best For: Thickening cheesecakes, puddings, or custards that need to set firmly.
⚠️ Note: Allow the gelatin to bloom in the water before adding to your recipe. This substitute isn’t suitable for vegans.
Works Well In: Cheesecakes, creme brulee, panna cotta, and set puddings.
🛒 Commercial Egg Replacers
In addition to the homemade substitutes above, several commercial egg alternatives are available in stores:
The Neat Egg: Egg replacement derived from chia seeds and garbanzo beans
Bob’s Red Mill Egg Replacer: A mixture of potato starch, tapioca flour, baking soda, and psyllium husk fiber
Just Egg: A mung bean-based liquid substitute that works well for scrambles and omelets
These commercial options come with specific instructions on their packaging and are formulated to mimic eggs in various applications.
How to Choose the Right Egg Substitute
Consider these factors when selecting your egg substitute:
1. Recipe function: Determine if you need binding, leavening, moisture, or a combination
2. Flavor profile: Choose a neutral substitute for delicate flavors or complementary ones for robust recipes
3. Dietary restrictions: Consider allergens and dietary preferences
4. Texture needs: Some substitutes add density while others create lightness
5. What you have on hand: In a pinch, use what’s available in your pantry
FAQ: Common Questions About Egg Substitutes
Can I use the same egg substitute for all recipes?
No, different recipes require different properties from eggs. For instance, a binding substitute like flaxseed works well in cookies but may not provide the leavening needed in a cake. What can I use instead of eggs in baking? It depends on what function the egg serves in your specific recipe.
Will my baked goods taste different with egg substitutes?
Some substitutes add their own flavor (like bananas or nut butters), while others (like aquafaba or commercial replacers) are nearly flavor-neutral. Choose based on your recipe’s flavor profile.
Do egg substitutes affect baking time?
Sometimes. Many egg substitutes add more moisture than eggs, which can require slightly longer baking times. Check doneness with a toothpick rather than relying solely on time.
Can I substitute for just egg whites or just yolks?
Yes! Aquafaba works wonderfully as an egg white substitute, while silken tofu or avocado can substitute for yolks in recipes that separate eggs. This is especially helpful when making egg-free baking recipes that call for whites only.
Are egg substitutes healthier than eggs?
It depends on the substitute and your dietary needs. Many plant-based substitutes are cholesterol-free and some add additional nutrients, but eggs themselves are nutritionally dense foods.
What’s the best egg substitute for cake mix?
Applesauce (¼ cup per egg) works exceptionally well in cake mixes because it adds moisture without affecting flavor. For chocolate cake mixes, avocado or yogurt also work beautifully.
How do I know if my substitute worked well?
A successful egg substitute maintains the texture, moisture, and structure of the original recipe. If your baked goods hold together, have good moisture, and taste delicious, your substitute was successful!
Can I make a flax egg ahead of time?
Yes! Mix ground flaxseed with water and store in the refrigerator for up to one week. The mixture will thicken further in the fridge, so you may need to stir or add a tiny bit of water before using.
Why didn’t my aquafaba whip into peaks?
Make sure you’re using the liquid from canned chickpeas (not the cooking water from dried chickpeas). The liquid should be at room temperature, and your bowl and beaters must be completely clean and free of any oil or grease. Adding a pinch of cream of tartar can help stabilize the peaks.
Key Takeaways: Mastering Egg Substitution
With egg prices fluctuating and dietary needs evolving, knowing your options for egg substitutes is invaluable kitchen knowledge. Whether you’re baking cookies, flipping pancakes, or creating vegan masterpieces, these alternatives ensure your recipes turn out delicious every time.
The most important tip: choose a substitute that matches your specific recipe’s needs. The right substitute can not only replace eggs but sometimes even enhance your dish with new flavors and nutritional benefits.
Have you used any of these egg substitutes? Share your favorite egg-free baking hacks below, or tag us on social with your creations! #BetterLivingBakes
Related Articles: More Egg-Free Cooking and Baking Resources
Wheat-Free Gluten-Free Pizza Recipes
Gluten-Free Bread Pudding
Low-Carb Pumpkin Spice Crème Brûlée – Try it with avocado as an egg substitute!
Mixed Berry Smoothie – Pairs perfectly with our egg-free breakfast options
This comprehensive egg substitutes guide was last updated on February 12, 2026, to include the latest information on egg replacements and recipe applications. Our team regularly tests these alternatives to ensure you get the best results in your egg-free cooking and baking.
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