Egg Substitutes in Baking: What Works Best
If you run out of eggs or bake for someone with an egg allergy or a vegan diet, you can replace eggs with mashed banana, apple sauce, a flax egg, yoghurt, aquafaba, silken tofu or a mix of bicarbonate of soda and vinegar. The best egg substitute depends on what the egg does in your recipe: binding, adding moisture or helping the bake rise.
The best egg substitute in baking depends on the egg’s job. For binding, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water). For moisture, use 60 g mashed banana, apple sauce or yoghurt per egg. For lift, use 1 tsp bicarbonate of soda + 1 tbsp vinegar. For meringues, use aquafaba.
Key Takeaways
- Replace 1 egg with about 60 g (¼ cup) of a wet substitute, or a flax egg.
- Swap only 1 to 3 eggs: recipes that need more eggs, such as soufflés, rarely work without them.
- Banana adds flavour, so it suits banana bread and muffins more than vanilla sponge.
- Aquafaba (chickpea water) is the only substitute that whips like egg whites.
- Vegan? Check other ingredients too, such as butter and milk.
What Do Eggs Do in Baking?
Before you choose a substitute, think about the job the egg is doing in the recipe. Most eggs do one or more of these:
🔗 Binding
Eggs hold ingredients together so cookies, brownies and bakes do not crumble.
💧 Moisture
The water in eggs keeps cakes and muffins soft and tender.
🎈 Rising
Beaten eggs trap air, which helps sponges and meringues rise.
✨ Richness and colour
Yolks add fat, flavour and a golden colour to bakes.
The Best Egg Substitutes in Baking
| Substitute | Amount to replace 1 egg | Best for | Main job |
|---|---|---|---|
| Flax egg | 1 tbsp ground flaxseed + 3 tbsp water | Cookies, brownies, muffins | Binding |
| Chia egg | 1 tbsp chia seeds + 3 tbsp water | Cookies, pancakes, bread | Binding |
| Mashed banana | 60 g (about ½ medium banana) | Banana bread, muffins, pancakes | Moisture, binding |
| Apple sauce (unsweetened) | 60 g (¼ cup) | Cakes, muffins, brownies | Moisture |
| Yoghurt or buttermilk | 60 g (¼ cup) | Cakes, muffins, scones | Moisture |
| Aquafaba | 3 tbsp (2 tbsp for 1 egg white) | Meringues, macarons, mousse | Rising, binding |
| Silken tofu, blended | 60 g (¼ cup) | Brownies, quiche, dense cakes | Binding, moisture |
| Bicarbonate of soda + vinegar | 1 tsp bicarb + 1 tbsp vinegar | Light cakes, cupcakes | Rising |
| Shop-bought egg replacer | As the packet says | Most bakes | Varies by brand |
Flax egg
A flax egg is the most popular vegan egg substitute. Stir 1 tablespoon of ground flaxseed (linseed) into 3 tablespoons of cold water and leave it for 5 to 10 minutes until it turns thick and gloopy. It works brilliantly in cookies, brownies and muffins, though it can give a slightly nutty flavour and a few dark flecks.
Mashed banana
Ripe banana binds and adds moisture, but it also adds sweetness and a banana flavour. Use about 60 g, which is roughly half a medium banana, per egg. Bakes made with banana can be a little denser, so it is best for muffins, pancakes and banana bread.
Apple sauce
Unsweetened apple sauce adds moisture without much flavour. Use 60 g per egg. If you only have sweetened apple sauce, reduce the sugar in the recipe slightly. Adding ½ teaspoon of baking powder per egg helps cakes stay light.
Yoghurt or buttermilk
Plain yoghurt or buttermilk keeps cakes and muffins soft and moist. Use 60 g per egg. Dairy-free yoghurts made from soya or oats work too, which makes this a good vegan option.
Aquafaba
Aquafaba is the liquid from a tin of chickpeas. It whips into stiff peaks just like egg whites, so it is perfect for meringues, macarons and mousse. Use 3 tablespoons to replace a whole egg or 2 tablespoons for one egg white. A pinch of cream of tartar helps it hold its shape.
Bicarbonate of soda and vinegar
For light cakes and cupcakes where eggs mainly help the bake rise, mix 1 teaspoon of bicarbonate of soda with 1 tablespoon of white or cider vinegar per egg. Add it at the end and get the cake into the oven straight away, as the fizzing starts immediately.
Tip: Recipes with only 1 or 2 eggs are the easiest to adapt. If a recipe uses 4 or more eggs, look for a recipe that is designed to be egg-free instead.
Which Substitute Should You Use?
- Cookies and brownies: a flax egg, chia egg or silken tofu, as these need binding.
- Cakes and cupcakes: apple sauce or yoghurt for moisture, plus bicarbonate of soda and vinegar for lift.
- Muffins and quick breads: mashed banana, apple sauce or a flax egg.
- Pancakes: mashed banana or a flax egg.
- Meringues and macarons: aquafaba, as nothing else whips the same way.
Tips for Baking Without Eggs
- Bake egg-free cakes in smaller tins or as cupcakes, as they rise more evenly.
- Do not overmix the batter once the raising agent is added.
- Check bakes a few minutes early, as some substitutes change the baking time.
- Expect a slightly denser or moister texture than the original recipe.
- Egg-free bakes can be more fragile, so let them cool fully in the tin before turning them out.
If you are baking for someone with an egg allergy, check every ingredient label carefully, including shop-bought egg replacers, as some products may contain or be made near egg. The NHS guide to food allergies has more advice.
Frequently Asked Questions
What is the best egg substitute for baking?
There is no single best substitute. A flax egg is best for binding, apple sauce or yoghurt for moisture, and bicarbonate of soda with vinegar for helping cakes rise.
How do I make a flax egg?
Mix 1 tablespoon of ground flaxseed with 3 tablespoons of cold water and leave it for 5 to 10 minutes until thick.
Can I use banana instead of eggs in a cake?
Yes. Use about 60 g of mashed ripe banana per egg. It works best in cakes where a banana flavour is welcome.
What can replace eggs in cookies?
A flax egg, chia egg, 3 tablespoons of aquafaba or 60 g of blended silken tofu all work well in cookies.
Can you bake a cake without eggs or egg substitutes?
Yes. Many recipes, such as “wacky cake” or vegan chocolate cake, are designed without eggs and use bicarbonate of soda and vinegar to rise.
Final Thoughts
Baking without eggs is easy once you know what the egg is doing in your recipe. Choose a flax egg for binding, apple sauce, banana or yoghurt for moisture, and bicarbonate of soda with vinegar for lift. Start with recipes that use only one or two eggs, and you will get great results.
