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Egg substitute for baking

An egg binds, adds moisture, helps with rise and sets the structure as it bakes. No single swap does all four, so choose by the job the egg is doing in your recipe.

The recipe calls for

of egg. Every swap below is sized for that amount.

  1. Flax egg

    Binding
    • 1 tbsp ground flaxseed
    • 3 tbsp water

    Stir and leave 5–10 minutes until gel-like.

    Best for: Cookies, brownies, muffins, pancakes. Slightly nutty and dense.

  2. Chia egg

    • 1 tbsp chia seeds (ground or whole)
    • 3 tbsp water

    Stir and leave 10 minutes to thicken.

    Best for: Muffins, quick breads, oat bakes.

  3. Unsweetened applesauce

    Moisture
    • ¼ cup unsweetened applesauce

    Use as is. Add ¼ tsp extra baking powder per egg if the recipe needs lift.

    Best for: Cakes, muffins, brownies.

  4. Mashed ripe banana

    • ¼ cup mashed ripe banana (about ½ banana)

    Mash until smooth. It will taste of banana.

    Best for: Banana bread, pancakes, muffins.

  5. Aquafaba

    Whips like whites
    • 3 tbsp aquafaba (liquid from canned chickpeas)

    Whisk briefly for whole eggs; whip to stiff peaks to replace whites (2 tbsp per white).

    Best for: Meringues, macarons, mousse, cakes.

  6. Plain yogurt

    • ¼ cup plain yogurt or buttermilk

    Use as is.

    Best for: Cakes and muffins that want moisture.

  7. Baking soda + vinegar

    Lift
    • 1 tsp baking soda
    • 1 tbsp white or cider vinegar

    Add the soda with the dry ingredients and the vinegar with the wet. Bake immediately.

    Best for: Light cakes and cupcakes where the egg mostly adds rise.

Choosing the right swap

Recipes with one or two eggs forgive a substitute. Where eggs are the structure (soufflés, angel food cake, custard), substitutes rarely succeed.

Recipes with three or more eggs, or where egg is the main structure, are hard to convert. Look for a recipe written egg-free instead.

Missing egg? Ask about your dish

Tell us what you’re making and what you’re missing. You’ll get a swap sized for your dish and a note on how it will change the result.

0/600 · answers come from an AI model, so double-check anything safety-related with a thermometer.

Questions cooks ask

What is the best egg substitute for cookies?

A flax egg. It binds well and gives chewy, slightly denser cookies. Applesauce makes cookies cakier.

How much aquafaba equals one egg?

About 3 tablespoons for a whole egg and 2 tablespoons for an egg white.

Can I replace eggs in a boxed cake mix?

Yes. ¼ cup applesauce or yogurt per egg, or a flax egg, works for most box mixes.