The Best Egg Substitutes For Baking

We’ve all been there: You’re in the kitchen ready to whip up a delicious batch of cookies or brownies, you go to pull out some ingredients and alas, you’re out of eggs. While it might seem straightforward to swap for some things (maple syrup for vanilla extract in a pinch), eggs can be less so. Because they’re used for things like moisture and leavening, you can’t leave(n) them out.

Luckily, there are actually plenty of acceptable swaps for eggs that you can use in your baking, many of which you probably have on hand right now.

Unsweetened Applesauce

You can use a quarter-cup unsweetened applesauce for one egg. This will work in tons of different baking recipes. The texture might end up a little different, but this will do in a pinch. You can also use sweetened applesauce too, but just take care to cut down on the sugar a bit elsewhere in your recipe to make up for it. This can also be an acceptable replacement for oil or butter if you’re short on it. This is best for recipes like breads, muffins, and brownies that rely on eggs for moisture.

Mashed Banana

You can swap in a ripe medium mashed banana for every large egg in a recipe, but just a note that the banana flavor will come through. This can be delicious in things like pancakes, but make sure you want that flavoring before trying this one.


This probably sounds pretty fancy, but you might already have it in your pantry. Aquafaba is the name for the liquid inside your can of chickpeas. You can use three tablespoons for every egg and when whipped up, it’s best for things that require egg whites.

Flax Seeds

Known adorably as a “flegg,” a flaxseed mixture is a great egg substitute. Simple combine one tablespoon of ground flax seeds with three tablespoons of water for every large egg you need. Then let that mixture sit for 20 minutes and voila! This is also best for recipes that rely on eggs for moisture and binding, but many recommend adding an ingredient like baking powder or vinegar if you need it for leavening in things like pancakes and cakes.

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Chia Seeds

Chia seeds are similar to flax seeds and use the same ratio (one tablespoon of seeds for every three tablespoons of water). It will thicken even further but is best for recipes that only call for one to two eggs.

Silken Tofu

You can swap in a 1/4 cup silken tofu for every large egg to add density and moisture to desserts like brownies or banana bread.

Baking Soda And Vinegar

Mix a teaspoon of baking soda and a tablespoon of white vinegar together for a light and fluffy substitute for one egg in things like pancakes.

Nut Butters

peanut butter, close up of the brown vegetarian food

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If you want an egg substitute that can also give your treats a delicious flavor, you can use three tablespoons of creamy nut butters like peanut butter or almond butter. But yes, it will taste like nuts, so unless you want that, this one probably isn’t for you!


Using a quarter-cup of plain yogurt can replace one egg in denser recipes like breads and cakes.


Using about a quarter-cup of avocado in your recipes instead of one egg can leave them richer and creamier. It’s best for things like quick breads and brownies.

Condensed Milk

condensed milk production at rogachev milk canning plant

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Similarly, you can use a quarter-cup of condensed milk as an egg substitute for cakes.

Baking Powder And Oil

You can make a mixture of one-and-a-half tablespoons of vegetable oil mixed with one-and-a-half tablespoons of water and one teaspoon baking powder to replace one large egg. This is especially good for recipes that need eggs as a leavening agent like pancakes and rolls.

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