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12 Easy Egg Substitutes for Baking
Have you ever started baking only to realize you’re one egg short? It happens more often than you might think. Whether you’ve run out of eggs, can’t find them at the store, or avoid them due to allergies or a vegan lifestyle, there are plenty of great alternatives you can use in your recipes.
Eggs play several roles in baking — they help bind ingredients, add moisture, and give baked goods structure. Fortunately, many common pantry items can replace eggs and still give you delicious results.
Here are 12 easy egg substitutes you can use in your favorite baking recipes.
Applesauce
1/4 cup unsweetened applesauce = 1 egg
Applesauce is one of the most popular egg substitutes for baking. It adds moisture and helps bind ingredients together.
If you only have sweetened applesauce on hand, simply reduce the sugar in the recipe slightly to balance the sweetness.
Applesauce works well in:
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Muffins
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Cakes
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Cupcakes
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Pancakes
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Brownies
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Banana bread
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Cookies
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Boxed cake mixes
Aquafaba
3 tablespoons aquafaba = 1 egg
Aquafaba is the liquid left over from cooking beans or legumes. It’s most commonly taken from canned chickpeas (garbanzo beans) or white beans. One can typically provides ½ to 1 cup of liquid.
Aquafaba has a texture very similar to egg whites and can even be whipped into stiff peaks, making it an excellent substitute for recipes that rely on egg whites.
It works great in:
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Meringues
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Mousse
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Ice cream
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Frosting
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Marshmallow fluff
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Macarons
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Homemade mayonnaise
Avocado
1/4 cup mashed avocado = 1 egg
Mashed avocado can replace eggs in many baked goods while adding healthy fats and moisture.
However, it’s best used in recipes that require no more than two eggs, since using too much avocado may make the finished product overly dense.
Avocado works well in:
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Muffins
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Quick breads
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Brownies
Banana
1/4 cup mashed banana = 1 egg
Mashed banana is a simple and common egg substitute that also adds natural sweetness. Because bananas have a strong flavor, they’re best used in recipes where the banana taste will complement the dish.
Great uses include:
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Banana bread
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Muffins
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Pancakes
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Brownies
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Cakes and cupcakes
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Soft cookies
Carbonated Water
1/4 cup carbonated water = 1 egg
Carbonated water adds moisture and helps create a lighter texture in baked goods.
Since it adds extra liquid, you may need to slightly reduce other liquids in the recipe.
This substitute works best for:
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Cakes
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Cupcakes
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Quick breads
Tip: For a fun shortcut, mix one can of soda with one box of cake mix and bake according to the package directions. This easy trick creates a surprisingly moist cake with unique flavor combinations.
Chia or Flaxseed
1 tablespoon ground chia or flaxseed + 3 tablespoons water = 1 egg
When mixed with water, ground chia seeds or flaxseed form a thick, gel-like mixture that works well as a binder in baking.
You can grind the seeds yourself in a coffee or spice grinder, or purchase them already ground.
This substitute works best in:
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Pancakes
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Waffles
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Muffins
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Breads
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Cookies
Keep in mind it may add a slightly nutty flavor and can make baked goods a bit denser.
Mayonnaise
3 tablespoons mayonnaise = 1 egg
Since mayonnaise is made primarily from eggs and oil, it can work surprisingly well as an egg substitute in baking.
If you’re avoiding eggs entirely, you can also use vegan mayonnaise or make homemade mayo using aquafaba.
Mayonnaise works best in:
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Cakes
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Quick breads
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Cornbread
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Meatloaf
Here are a couple of easy Mayonnaise recipes: Quick Mayonnaise Biscuits & Chocolate Mayonnaise Cake.
Nut Butter
3 tablespoons creamy nut butter = 1 egg
Nut butters such as peanut, almond, or cashew butter can replace eggs in many recipes while adding richness and flavor.
Because they add a nutty taste, they work best in recipes where the flavor complements the ingredients.
Best uses include:
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Brownies
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Pancakes
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Cakes
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Cookies
Oil
1/4 cup vegetable oil = 1 egg
Vegetable oil can help add moisture and richness to baked goods when used as an egg replacement. However, this method works best when you’re only replacing one egg in a recipe.
Another alternative mixture is:
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2 tablespoons water
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1 teaspoon oil
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2 teaspoons baking powder
Whisk these ingredients together to replace one egg. This combination works particularly well in cookies.
Pumpkin or Squash
1/4 cup pumpkin or squash puree = 1 egg
Pureed pumpkin or squash can add moisture and density to baked goods.
Recipes made with these ingredients may not rise as much as those made with eggs, but they tend to be rich and moist.
This substitution works well in:
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Cakes
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Muffins
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Brownies
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Quick breads
Vinegar and Baking Soda
1 teaspoon baking soda + 1 tablespoon vinegar = 1 egg
Combining vinegar and baking soda creates a chemical reaction that helps baked goods rise and become light and fluffy.
This substitute works best in recipes that benefit from a light texture, such as:
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Cakes
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Cupcakes
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Quick breads
White vinegar or apple cider vinegar both work well.
Yogurt
1/4 cup plain yogurt = 1 egg
Plain yogurt is another excellent egg substitute that adds moisture and structure to baked goods.
For best results, fold the yogurt gently into the batter instead of over-mixing it, which can cause it to thin out.
Yogurt works well in:
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Pancakes
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Waffles
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Muffins
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Cakes
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Cupcakes
Baking Without Eggs Is Easier Than You Think
Running out of eggs doesn’t mean you have to stop baking. With simple ingredients like applesauce, yogurt, mashed banana, or even carbonated water, you can easily replace eggs in many recipes.
Trying different substitutes can also be a fun way to experiment in the kitchen and discover new flavors and textures in your favorite baked goods.
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