Substitute for Eggs in Baking
Vegan and allergy-friendly egg substitutes for all your baking needs. From binding to leavening.
Quick Answer
The best substitutes for eggs in baking are: Flax Egg, Chia Egg, Applesauce. Each works differently depending on your recipe needs.
Eggs play multiple roles in baking: binding, leavening, and adding moisture. Choosing the right substitute depends on which function your recipe needs most.
Understanding Egg Functions
Eggs bind ingredients, trap air for leavening, add moisture, and provide structure. Some substitutes excel at binding (flax/chia), others at moisture (applesauce/banana), and aquafaba uniquely mimics egg whites’ foaming ability.
Choosing Your Substitute
For cookies and brownies where binding matters most, use flax or chia eggs. For cakes needing moisture, try applesauce or banana. For anything requiring whipped eggs, aquafaba is your only plant-based option that truly whips to peaks.
Related Substitutes
- Substitute for Egg Wash - Alternatives for glossy finishes
- Substitute for Baking Powder - Alternative leavening agents
- Substitute for Butter - Vegan baking essentials
- Substitute for Milk - Plant-based liquid alternatives
Educational Disclaimer: This information is for cooking and baking purposes only. Consult healthcare professionals regarding egg allergies or dietary restrictions.
All Substitutes at a Glance
| Substitute | Ratio | Best For | Notes |
|---|---|---|---|
| Flax Egg | 1 tbsp ground flaxseed + 3 tbsp water = 1 egg | muffins, pancakes, brownies | Let sit 5 minutes to thicken. Adds nutty flavor and binding. |
| Chia Egg | 1 tbsp chia seeds + 3 tbsp water = 1 egg | quick breads, waffles | Similar to flax. Creates gel-like consistency. Darker color. |
| Applesauce | 1/4 cup applesauce = 1 egg | moist cakes, muffins | Adds moisture but not structure. Best for dense bakes. |
| Mashed Banana | 1/4 cup mashed banana = 1 egg | pancakes, quick breads | Adds sweetness and banana flavor. Great for breakfast items. |
| Aquafaba | 3 tbsp aquafaba = 1 egg | meringues, marshmallows, light cakes | Liquid from canned chickpeas. Whips like egg whites! |
| Silken Tofu | 1/4 cup blended silken tofu = 1 egg | brownies, dense cakes | Neutral flavor. Creates moist, dense texture. |
Frequently Asked Questions
Which substitute is best for cookies?
Flax or chia eggs work best for cookies as they provide binding without excess moisture.
Can I use these substitutes for scrambled eggs?
No, these are only for baking. For scrambles, try tofu scramble or chickpea flour scrambles.
How do I substitute for egg whites only?
Use aquafaba (3 tbsp = 1 egg white) or agar powder (1 tbsp + 3 tbsp water).
