10 Substitutes for Eggs in Baking That Actually Work
Run out of eggs? Here are 10 proven egg substitutes for baking — from flax eggs to applesauce. Each one works differently depending on what you are making.
The Best Egg Substitutes for Baking
Whether you have run out of eggs, have an allergy, or are baking vegan, these substitutes actually work. The key is matching the right substitute to what the egg does in your recipe — binding, leavening, or adding moisture.
1. Flax Egg (Best All-Rounder)
Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes until gel-like. Replaces 1 egg. Works in: muffins, pancakes, cookies, quick breads. Adds a slightly nutty flavour.
2. Chia Egg
Mix 1 tablespoon chia seeds with 3 tablespoons water. Wait 5 minutes. Same gel texture as flax. Replaces 1 egg. Works in: muffins, pancakes, dense cakes. Neutral flavour but you can see the seeds.
3. Mashed Banana
Use 1/4 cup (about half a banana) per egg. Works in: banana bread, muffins, pancakes. Adds sweetness and banana flavour, so only use when that flavour works with the recipe.
4. Applesauce
Use 1/4 cup unsweetened applesauce per egg. Works in: cakes, muffins, quick breads. Adds moisture and slight sweetness. Keeps bakes very soft.
5. Aquafaba (Chickpea Water)
Use 3 tablespoons of the liquid from a tin of chickpeas per egg. Whips like egg whites. Works in: meringues, macarons, mousse, light cakes. The best substitute for recipes that need whipped egg whites.
6. Yoghurt
Use 1/4 cup yoghurt per egg. Works in: cakes, muffins, pancakes. Adds moisture and a slight tang. Greek yoghurt works best.
7. Silken Tofu
Blend 1/4 cup silken tofu until smooth per egg. Works in: brownies, dense cakes, cheesecake. Adds protein and a fudgy texture. Completely flavourless.
8. Vinegar + Baking Soda
Mix 1 teaspoon baking soda with 1 tablespoon white vinegar per egg. Works in: light, fluffy cakes and cupcakes. This is purely for leavening — it makes things rise but does not bind.
9. Cornstarch
Mix 2 tablespoons cornstarch with 3 tablespoons water per egg. Works in: cookies, bars, and recipes where binding is the main function. Does not add flavour or moisture.
10. Commercial Egg Replacer
Products like Bob's Red Mill Egg Replacer or Orgran No Egg follow the packet instructions. Works in: almost everything. The most reliable option if you bake without eggs regularly.
Which Substitute Should You Use?
For binding (cookies, bars): flax egg, chia egg, or cornstarch. For moisture (cakes, muffins): applesauce, banana, or yoghurt. For leavening (fluffy cakes): vinegar + baking soda. For whipping (meringues): aquafaba. For everything: commercial egg replacer.
Missing an Ingredient?
SusChef automatically adjusts recipes based on what you actually have in your fridge. Missing eggs? It suggests the best substitute for that specific recipe. Download free on iOS.