Looking for egg-free baking options? Check out these 14 easy egg substitutes for baking to help you create delicious baked goods without the use of eggs.
Most recipes that call for eggs can be easily adapted to use one of these easy egg substitutes for baking without eggs. Whether you’re looking for a vegan option or are simply out of eggs, these swaps will work in a pinch.
Eggs provide structure and leavening in baked goods, but there are plenty of other ingredients that can do the same job. In most cases, you’ll want to use a 1:1 ratio when substituting, meaning if a recipe calls for one egg, you’ll use one of these substitutes in its place.
Here are 14 Common Egg Substitutes for Baking
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1. Unsweetened Applesauce
One of the most common questions I get asked is “what are some easy egg substitutes for baking?”. Eggs are used in baking for various reasons including binding, leavening, and adding moisture. If you have a recipe that calls for eggs and you don’t have any on hand, or if you’re looking for a way to make your baked goods vegan, there are a few different options you can use as an egg substitutes. One popular option is unsweetened applesauce.
Applesauce is a great egg substitute for baking because it has a similar consistency to eggs and it helps to bind the ingredients together. It also adds moisture to your baked goods, which is important for keeping them moist and delicious. When using applesauce as an egg substitute, you should use about 1/4 cup of applesauce for each egg that the recipe calls for.
2. Mashed Banana
You can use mashed bananas in all sorts of recipes for egg substitute, from cakes and cookies to breads and muffins. And the best part is that they’re super healthy, so you can feel good about indulging in your favorite treats.
Here’s how to use mashed bananas as an egg substitute:
- For each egg called for in the recipe, use 1/4 cup of mashed banana.
- If your recipe only calls for one egg, you can add an extra tablespoon of flour to help the ingredients bind together.
- Banana-based recipes will often be moister than their traditional counterparts, so you may need to adjust the baking time accordingly. Start with the minimum time listed in the recipe and then check on your treats periodically.
Now that you know how to use mashed bananas as an egg substitute, put them to good use in these delicious recipes:
- Banana Bread: This classic quick bread is even more delicious when made with mashed bananas. Get the recipe here.
- Chocolate Chip Banana Muffins: Start your day with one of these moist and flavorful muffins. Get the recipe here.
- Banana Cake: This moist and fluffy cake is perfect for any occasion. Get the recipe here.
- Chocolate Chip Banana Bread: This variation on classic banana bread is even more delicious with the addition of chocolate chips. Get the recipe here.
- Peanut Butter Banana Cookies: These soft and chewy cookies are irresistible. Get the recipe here.
3. Silken Tofu
One of egg substitute that works well in baking is silken tofu. You can find this type of tofu in most grocery stores, and it’s a great vegan option.
To use silken tofu as an egg substitute, simply add an equal amount of tofu to your recipe in place of the eggs.
For example, if a recipe calls for two eggs, you would use two ounces of silken tofu.
4. Ground Flaxseed Meal + Water
Flaxseed meal is a great source of fiber and omega-3 fatty acids. When combined with water, it forms a gel-like consistency that can bind ingredients together and add moisture to your recipe. I like to use it in muffins, quick breads, and cookies. You won’t be able to taste the flaxseed meal in your final product.
5. Buttermilk as egg substitute for baking
If you don’t have eggs on hand and need a quick substitute for baking, don’t worry! There are several easy egg substitutes that you can use in a pinch. One of the most common substitutes is buttermilk.
Buttermilk is a fermented dairy product that is made by adding bacteria to milk. This process thickens the milk and gives it a slightly tangy flavor. It is commonly used in baking recipes as a leavening agent.
To substitute buttermilk for eggs, simply add 1 cup of buttermilk for each egg that is called for in the recipe. For example, if a recipe calls for 3 eggs, you would add 3 cups of buttermilk. Buttermilk can also be used as a replacement for milk in baking recipes.
If you don’t have buttermilk on hand, you can easily make your own by adding 1 teaspoon of vinegar or lemon juice to 1 cup of milk. Let the mixture sit for 5 minutes before using it in your recipe.
6. Chia Seeds + Water
Chia seeds expand and thicken when soaked in water, making them perfect for binding ingredients together and adding moisture to your recipe.
I like to use them in pancakes, waffles, and quick breads. You won’t be able to taste the chia seeds in your final product.
7. Yogurt or Buttermilk
Yogurt or buttermilk can add acidity and tanginess to your recipe while also providing moisture.
Keep in mind that these will change the flavor of your baked goods, so only use them if you’re okay with that.
I like to use yogurt or buttermilk in cakes, quick breads, muffins, and pancakes.
8. Vinegar + Baking Soda
When combined, vinegar and baking soda create a chemical reaction that causes baked goods to rise.
I like to use this combination in cakes and quick breads. You won’t be able to taste the vinegar or baking soda in your final product.
9. Cream of Tartar + Milk
Cream of tartar is an acidic powder that’s often used as a stabilizer in whipped cream or meringue recipes.
When combined with milk, it forms a thick mixture that can add structure and leavening to baked goods. I like to use it in cakes and quick breads.
You won’t be able to taste the cream of tartar or milk in your final product.
10. Flax Seed and Water
These two ingredients can be used to create a flax egg, which is a vegan-friendly egg substitute that can be used for baking.
Flaxseed is a great egg substitute for baking because it helps to bind ingredients together, just like eggs do. This means that your baked goods will turn out nice and fluffy, even without the use of eggs. Plus, flaxseed is a good source of fiber and omega-3 fatty acids, so it’s a healthy addition to your diet.
If you don’t have flaxseed on hand, or you’re looking for another egg substitute for baking, you can also use chia seeds. To make a chia egg, simply combine 1 tablespoon of chia seeds with 3 tablespoons of water. Let the mixture sit for about 15 minutes to thicken, then use it as a replacement for one whole egg in your baking recipe.
11. Chia Seeds
Whether you’re vegan, have an egg allergy, or are simply out of eggs, chia seeds make a great egg substitute in baking recipes. When combined with water, chia seeds form a gel-like substance that can be used in place of eggs to bind ingredients together and add moisture.
To use chia seeds as an egg substitute, simply combine 1 tablespoon of chia seeds with 3 tablespoons of water. Mix well and let sit for 5 minutes before adding to your recipe. This ratio works for one egg. For best results, use ground chia seeds.
While chia seeds do a great job at binding and adding moisture to baking recipes, they don’t add much in the way of leavening power. If your recipe calls for more than one egg, you may want to add a little baking powder to help the finished product rise.
Here are some recipes where chia seeds work as a great egg substitute:
- Vegan Chocolate Chip Cookies: These cookies are delicious and made without a single egg.
- Vegan Banana Bread: This banana bread is moist and delicious, thanks to the chia seeds.
- Vegan Brownies: Fudgy and chocolatey, these brownies are made without eggs or dairy.
If you’re looking for an egg-free baking recipe, give one of these recipes a try.
12. Mashed Fruit
This is one more easy egg substitute for baking, the mashed fruit is a great option! There are a few things to keep in mind when using mashed fruit as an egg substitute. First, the fruit should be ripe and mashed well. Second, you’ll need to use more fruit than you would eggs. Third, the fruit will add sweetness to your recipe, so you may want to reduce the sugar called for in the recipe.
Here are a few ideas for using mashed fruit as an egg substitute in your baking:
- Applesauce is a classic egg substitute and can be used in most recipes.
- Mashed bananas work well in recipes for quick breads, muffins, and pancakes.
- Mashed avocado is a great option for chocolate cakes and brownies.
- Mashed berries can be used in pies, cobblers, and muffins.
Keep in mind that using mashed fruit as an egg substitute will change the flavor and texture of your baked goods. They will likely be more moist and dense than if made with eggs. But that’s not a bad thing! Experiment with different fruits and see what you like best.
13. Yogurt, Buttermilk, or Sour Cream
If you’re out of eggs or are looking for a healthier option, consider using yogurt, buttermilk, or sour cream as a substitute. Here’s a look at how each can be used in place of eggs.
- Yogurt. Yogurt can be used in place of eggs in most recipes. Simply use an equal amount of yogurt as you would eggs. For example, if a recipe calls for 2 eggs, use 2/3 cup of yogurt.
- Buttermilk. Buttermilk can also be used as an egg substitute. Use 1 cup of buttermilk for every 2 eggs the recipe calls for.
- Sour Cream.Sour cream can be used as an egg substitute, but it will add a richer flavor to your baked goods. Use 1 cup of sour cream for every 2 eggs the recipe calls for.
Check out more:
– 10 Best Mirin Substitutes to Use in Japanese Cooking
– Soybean Oil Substitutes for Cooking and Baking
14. Aquafaba as Egg Substitutes for Baking
Aquafaba is a liquid that is derived from cooked beans. It can be used as an egg substitute in many recipes, including baked goods. Aquafaba has a similar consistency to egg whites and can be used to create meringues, cakes, and other desserts.
There are many benefits to using aquafaba as an egg substitute.
- First, it is vegan-friendly and can be used in recipes that do not include eggs.
- Second, it is a healthy alternative to eggs, as it is low in saturated fat and cholesterol.
- Third, aquafaba is a good source of fiber and protein.
To use aquafaba as an egg substitute, simply replace each egg with three tablespoons of aquafaba. Aquafaba can be found in most grocery stores, either in the baking aisle or in the ethnic foods section.
