Are you out of eggs or avoiding them? Find the perfect egg substitute for any baking recipe with precise measurements and tips. From cakes to cookies to brownies, we’ve tested 21 alternatives that actually work.
Whether you are dealing with egg allergiesfollowing a vegan dietor simply run out halfway through the recipe, this guide covers all the egg substitutes you need for successful baking.
✅ Quick answers: what to use Ideal for cakes: Applesauce or yogurt (¼ cup per egg)
Ideal for cookies: Flax egg or banana (1 tablespoon ground flax seeds + 3 tablespoons water OR ¼ cup mashed banana)
Ideal for brownies: Avocado or silken tofu (¼ cup per egg)
Ideal for pancakes: Carbonated water or buttermilk (¼ cup per egg)
Best Vegan Option: Aquafaba or flax eggs
Best for Boxed Cake Mix: Applesauce (¼ cup per egg)
See the full list with detailed instructions below ↓
Quick Reference: Best Egg Substitutes by Function Function Best Substitutes Measurement per egg Mandatory Flax seeds, chia seeds, banana 1 tbsp ground + 3 tbsp water (seeds), ¼ cup puree (banana) Leaven Yeast + Vinegar, Carbonated Water 1 teaspoon baking powder + 1 tablespoon vinegar, ¼ cup sparkling water Humidity Applesauce, yogurt, pumpkin puree ¼ cup per egg Emulsifier Aquafaba, silken tofu, nut butters 3 tablespoons (aquafaba), ¼ cup mixture (tofu) Cladding/Glazing Milk, Butter, Oil 2-3 tablespoons (varies depending on recipe) Best Egg Substitutes by Recipe Type Recipe type Best Substitute Measures Why it works Cakes Applesauce ¼ cup Adds moisture, neutral flavor Cookies Flax egg 1 tbsp + 3 tbsp water Bonds without changing texture Brownies Lawyer ¼ cup Creates a melting richness Crepes Carbonated water ¼ cup Adds softness Muffins Banana or yogurt ¼ cup Hydration + natural softness Bread Applesauce or flax egg ¼ cup Binds and hydrates Meringues Aquafaba 3 tablespoons (whipped) Whip into stiff peaks 🌱 Vegan or dairy options Vegan options Measures Dairy options Measures Aquafaba 3 tablespoons 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 mixture Cottage cheese ¼ cup mixture Banana ¼ cup puree Thick cream ¼ cup Applesauce ¼ cup Whey protein powder 30g + water Why You Need Egg Replacers in Your Kitchen Finding yourself in need of a alternative to eggs this happens for various reasons:
Dietary restrictions: Veganism, egg allergies or cholesterol problems
Supply issues: Egg shortage or high prices (a growing concern in recent years)
Recipe adaptations: Converting traditional recipes to meet special diets
Emergency solutions: When you’re in the middle of a recipe and discover you’re 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 great options available in your pantry right now.
How Eggs Work in Recipes: The Key to Finding the Perfect Substitute To choose the best egg substitute, it is essential to understand what role eggs play in your particular recipe. In many recipes, eggs can have several functions:
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.
Sourdoughs: Beaten eggs incorporate air, helping to add lift and create that airy texture in cakes, soufflés and other baked goods. This is particularly important in recipes without chemical leaveners like baking powder.
Moisturizers: Eggs add richness and keep baked goods tender and moist. Their fat content creates that soft, desirable 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 consistent, stable mixtures in recipes like mayonnaise, hollandaise and creamy salad dressings.
Thickeners: The velvety textures of custards, puddings and sauces often depend on eggs, particularly proteins which coagulate when heated.
Coaters: Beaten eggs create a sticky surface, making breadcrumbs or batter stick to foods like chicken and fish when frying.
Glaziers: An egg wash gives pastries and breads that shiny, golden finish we associate with professional baking.
Added flavors and colors: Eggs have a distinctive flavor and their golden yolks add 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 don’t exactly replicate eggs in every way, they often create results that are just as delicious, sometimes even better!
🥭 Fruit-based egg substitutes 1. Banana How much per egg? ¼ cup mashed ripe banana (about half a medium banana)
Ideal for: Muffins, cakes and quick breads where a touch of banana flavor completes 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 breadbreakfast muffins, chocolate desserts and oatmeal cookies. An excellent egg substitute for cookies which need humidity and bonding.
2. Unsweetened Applesauce How much per egg? ¼ cup applesauce
Ideal for: Brownies, cakes, muffins and pancakes. Applesauce is virtually undetectable in chocolate recipes and adds moisture without the fat.
💡 Pro Tip: Adding half a teaspoon of baking powder with applesauce helps improve fluffiness, as applesauce lacks the leavening properties of eggs.
Works well in: Spice cakes, chocolate desserts and breakfast pastries. Try it in our Pumpkin Spice Bread for more humidity. It’s one of the best egg substitutes for cake mix recipes because it is neutral in taste and easy to use.
3. Pumpkin puree How much per egg? ¼ cup pumpkin puree
Ideal for: Desserts, cookies and quick breads inspired by fall where its earthy flavor enhances the recipe.
💡 Pro Tip: Pumpkin puree works best in recipes that include complementary spices like cinnamon, nutmeg, and cloves. It adds beautiful color and lots of nutrients.
Works well in: Pumpkin Pecan Muffinsspicy cookies and pancakes.
4. Lawyer How much per egg? ¼ cup crushed ripe avocado
Ideal for: Brownies, dense cakes and chocolate recipes where its creaminess adds richness without overpowering other flavors.
💡 Pro tip: Choose very ripe avocados and mash them completely for the best results. The healthy fats in avocados make them a great substitute in recipes calling for the richness of egg yolks.
Works well in: Chocolate desserts, fudgy brownies and puddings. Check out our 10 Great Avocado Dessert Recipes for more inspiration. This makes an exceptional case vegan egg substitute for brownies this creates rich, melting results.
🌰 Seed-based egg substitutes 5. Ground flaxseed (“flax egg”) How much per egg? 1 tbsp ground flaxseed mixed with 3 tbsp water, leave for 5 minutes to form a gel
Ideal for: Cookies, pancakes, muffins and quick breads. Flax eggs provide excellent binding properties with a slight nutty flavor that works well in whole grain baked goods.
💡 Pro tip: Always use ground flaxseed (not whole) and let the mixture sit until it develops a viscous, egg-like consistency.
Works well in: Healthier baked goods, vegan cookies and hearty breads. It is one of the most versatile egg substitutes that bind ingredients together, making it perfect for vegan recipes.
6. Chia seeds How much per egg? 1 tablespoon ground chia seeds mixed with 3 tablespoons water, let sit for 5 minutes
Ideal for: Muffins, waffles and savory pastries where the light texture of the seeds is not 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, although white seeds are less noticeable in lighter-colored foods.
Works well in: Health-focused pastries, puddings and breakfast items like crepes.
🥛 Dairy-based egg substitutes 7. Plain yogurt How much per egg? ¼ cup yogurt
Ideal for: Muffins, cakes and breads that benefit from increased moisture and tenderness.
💡 Pro tip: Greek yogurt will add more protein but can make the finished product denser. Yogurt regular creates a lighter texture.
Works well in: Greek baked goodscoffee cakes and quick breads.
8. Buttermilk How much per egg? ¼ cup buttermilk
Ideal for: Crepes, cupcakes and quick breads where a subtle tangy flavor enhances the recipe.
💡 Pro tip: The acidity of the buttermilk activates the baking soda, providing an egg-like leaven. For best results, add ¼ teaspoon baking powder for each egg replaced.
Works well in: Southern-style pastries, pancakes and Irish soda bread.
🌱 Plant-based egg substitutes 9. Silken tofu How much per egg? ¼ cup silken tofu, blended until smooth
Ideal for: Brownies, dense cakes, cheesecakes or creamy tarts that need structure and moisture.
💡 Pro tip: Silken tofu (not firm or extra firm) has a custard-like texture that works best. Mix carefully to remove any lumps.
Works well in: Cheesecakes, puddings and dense desserts. Try it in our Lemon Cream Pie with Greek Yogurt for a protein boost.
10. Agar-Agar How much per egg? 1 tablespoon agar-agar powder dissolved in 1 tablespoon water
Ideal for: Vegan desserts that need the gelling properties that eggs provide, such as puddings and custards.
💡 Pro tip: Unlike gelatin, agar-agar sets more firmly and does not require refrigeration to solidify, making it ideal for shelf-stable desserts. ct
Works well in: Vegan puddings, jellies and mousse-type desserts.
11. Potato starch How much per egg? 2 tablespoons of potato starch mixed with 3 tablespoons of water
Ideal for: Dense recipes like pancakes or gluten-free pastries that need to be held together without added flavor.
💡 Pro tip: Potato starch creates a neutral-tasting binder that works particularly well in gluten-free recipes that already contain leavening agents.
Works well in: Gluten-free pastryespecially breads and biscuits.
12. Instant Mashed Potatoes How much per egg? 2 tablespoons instant potato flakes mixed with enough water to form a paste
Ideal for: Savory recipes like vegetarian pancakes, meatloaf or savory breads.
💡 Pro tip: This substitution works best when you need eggs primarily for binding rather than for leavening or moisture.
Works well in: Vegetarian burgers, savory breads and rustic breads.
13. Chickpea flour How much per egg? 3 tablespoons of chickpea flour whisked with 3 tablespoons of water
Ideal for: Savory dishes like vegetarian pancakes, donuts and savory pancakes.
💡 Pro tip: Chickpea flour (also called chickpea flour or besan) has a distinct flavor that is better suited for savory applications than sweet desserts.
Works well in: Donuts, savory pancakes and vegetable pancakes like crispy artichokes.
14. Aquafaba How much per egg? 3 tablespoons canned chickpea liquid, whisked until frothy for egg whites or used directly for whole eggs
Ideal for: Recipes requiring beaten egg whites such as meringues, macaroons 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, macaroons, mousse and mayonnaise. Perfect for our French macarons recipe suitable to be vegan. It’s the best egg substitute for sourdough in cakes who need a light and airy texture.
15. Nut Butters How much per egg? 3 tablespoons of nut butter
Ideal for: Cookies, brownies and dense cakes where the nutty flavor completes the recipe.
💡 Pro tip: Smooth, natural nut butters work best. Peanut, almond, and cashew butters each impart different flavor profiles to your baked goods.
Works well in: Cookies, brownies and breakfast bars. Pair it with our Mixed Berry Smoothie for a perfect breakfast.
16. Cornstarch or arrowroot powder How much per egg? 2 tablespoons of starch mixed with 3 tablespoons of water
Ideal for: Thicken sauces or add structure to simpler biscuits and pastries.
💡 Pro tip: This substitute works best as a thickener rather than a leavener. For baked goods, add additional leavening agents.
Works well in: Biscuits, puddings and thickening sauce.
17. Plant-Based Milks How much per egg? ¼ cup of plant-based milk mixed with 1 teaspoon of cornstarch for added thickness
See also
Ideal for: Light pastas, pancakes or waffles where minimal binding is required.
💡 Pro tip: Different plant-based milks offer different flavors: almond milk is lighter while coconut milk adds richness.
Works well in: Crepes, light cake batters and waffles.
⚗️ Chemical sourdough substitutes 18. Carbonated water How much per egg? ¼ cup sparkling water
Ideal for: Pancakes, waffles and light cakes where ventilation is important.
💡 Pro tip: The bubbles in the sparkling water create air pockets similar to beaten eggs, helping to create lightness in the batters.
Works well in: Crepes, light cakes and tempura batters. It’s an excellent egg substitute for pancakes and waffles this creates additional softness.
19. Milk + Vinegar How much per egg? ¼ cup of milk mixed with 1 teaspoon of vinegar
Ideal for: Pancakes, muffins and cupcakes that need moisture and a little leavening.
💡 Pro tip: Plant-based milks like soy, almond, cashew, and coconut milk also work well, creating a vegan alternative to buttermilk.
Works well in: Muffins, quick breads and pancakes.
20. Vinegar + Baking Soda How much per egg? 1 tablespoon of vinegar mixed with 1 teaspoon of baking soda
Ideal for: Cakes and cupcakes where leavening is the primary requirement for eggs.
💡 Pro tip: This combination creates a chemical reaction that produces carbon dioxide bubbles, providing an excellent leavening agent 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 lukewarm water
Ideal for: Thickening cheesecakes, puddings or custards that need to set firmly.
⚠️ Note: Let the gelatin bloom in the water before adding it to your recipe. This substitute is not suitable for vegans.
Works well in: Cheesecakes, creme bruleepanna cotta and puddings.
🛒 Commercial egg substitutes In addition to the above homemade substitutes, several commercial products egg alternatives are available in store:
The neat egg: Egg substitute derived from chia seeds and chickpeas
Bob’s Red Mill Egg Replacer: A mixture of potato starch, tapioca flour, baking soda and psyllium husk fiber
Just an egg: A liquid mung bean substitute that works well for scrambled recipes and omelets
These commercial options come with specific instructions on their packaging and are formulated to mimic eggs in a variety of applications.
How to choose the right egg substitute Consider these factors when selecting your egg substitute:
1. Recipe function: Determine if you need binder, sourdough, humidity, or a combination
2. Flavor Profile: Choose a neutral substitute for delicate flavors or complementary for robust recipes
3. Dietary restrictions: Consider allergens and food 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 Replacers Can I use the same egg substitute for all recipes? No, different recipes require different properties than eggs. For example, 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 substitutes) are almost neutral in flavor. Choose based on the flavor profile of your recipe.
Do egg substitutes affect cooking time? Sometimes. Many egg substitutes add more moisture than eggs, which may require slightly longer cooking times. Check for doneness with a toothpick rather than relying on time alone.
Can I replace just the egg whites or just the yolks? Yes! Aquafaba works wonderfully as an egg white substitute, while silken tofu or avocado can replace yolks in recipes that separate eggs. This is particularly useful when creating egg-free baking recipes who only call white people.
Are egg substitutes healthier than eggs? It depends on the substitute and your dietary needs. Many plant-based alternatives are cholesterol-free and some add additional nutrients, but eggs themselves are nutritionally dense foods.
What is the best egg substitute for cake mix? Applesauce (¼ cup per egg) works ex exceptionally well in cake mixes as it adds moisture without affecting flavor. For chocolate cake mixes, avocado or yogurt also work wonderfully.
How do I know if my replacement 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 has succeeded!
Can I make a flax egg in advance? Yes! Mix ground flaxseed with water and store in the refrigerator for up to a week. The mixture will thicken further in the refrigerator, so you may need to stir or add a tiny bit of water before using.
Why didn’t my aquafaba reach the top? Make sure to use the liquid from the canned chickpeas (not the cooking water from the dried chickpeas). The liquid should be at room temperature and your bowl and beaters should 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 fluctuating egg prices and changing dietary needs, knowing your options for egg substitutes is invaluable knowledge in the kitchen. 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 meets the specific needs of your recipe. 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 tips below or tag us on social media with your creations! #BetterLivingBakes
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This comprehensive guide to egg substitutes was last updated on February 12, 2026 to include the latest information on egg substitutes and recipe apps. Our team regularly tests these alternatives to ensure you get the best results in your egg-free cooking and baking.
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