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Are you having trouble finding eggs right now? Have you ever been in the middle of baking and found you were an egg short? Whether you are having a hard time finding eggs, or you already avoid them for other reasons (allergies or vegan lifestyle). Here are some great substitutes for your baking needs.
Applesauce – 1/4 cup unsweetened applesauce is equal to 1 egg and can be used in most recipes. If all you have is sweetened applesauce just reduce the amount of sugar in the recipe. Great for most baked goods including muffins, cakes, cupcakes, pancakes, brownies, banana bread, cookies and boxed cake mixes.
Aquafaba – the liquid leftover after cooking beans or legumes. Most commonly from white beans or chickpeas (garbanzo beans) one can of beans produces 1/2 to 1 cup of usable liquid. 3 Tablespoons of aquafaba is equal to 1 egg. Aquafaba has the consistency of egg whites and is the perfect substitute in meringues, mousse, ice cream, frosting, marshmallow fluff, macarons, and homemade mayo. This stuff whips up just like egg whites, it’s pretty amazing.
Avocado – 1/4 cup mashed avocado is equal to 1 egg. Don’t use in recipes where you will need more than 2 eggs because it may add to much fat to the recipe. Great in breads, muffins and brownies.
Banana – 1/4 cup mashed Banana can replace 1 egg in most recipes. Bananas have a strong flavor so only use in recipes that the banana flavor will complement the baked goods. Great substitute in breads, pancakes, brownies, muffins, cakes, cup cakes and soft cookies.
Carbonated Water – You can replace each egg with 1/4 cup carbonated water. It will add more liquid to the product, so you may need to slightly reduce other liquids. Works best in cakes, cupcakes, and quick breads. Tip – mix one can of any flavored soda to one dry cake mix (no other ingredients needed) and bake as directed for cakes or cupcakes. There are some really interesting combinations that can be made.
Chia or Flaxseed
Chia or Flaxseed – Mixing 1 tablespoon of ground chia or flaxseed with 3 tablespoons of water (until thickened) can replace one egg. You can grind the seeds yourself in a coffee or spice grinder or buy it already ground. Ground flaxseeds and chia seeds make great egg substitutes, but may make the finished product more dense. Can add a slight nutty flavor, good for pancakes, waffles, muffins, breads and cookies.
Mayonnaise – 3 Tablespoons of Mayonnaise is equal to 1 egg. If you are avoiding eggs intentionally there are vegan mayo options available or you can make your own mayo from aquafaba. Mayonnaise is best used as a substitute in baked goods especially cakes, quick breads, corn bread, and meatloaf. Here are a couple easy Mayonnaise recipes Quick Mayonnaise Biscuits & Chocolate Mayonnaise Cake .
Nut Butter – Peanut, cashew and almond butter can all be substituted for eggs in most recipes. 3 Tablespoons of creamy nut butter will replace an egg in most recipes. May produce a nutty flavor in the finished product, so it’s best used in cakes, brownies, pancakes and cookies where it will complement the other flavors.
Oil – 1/4 cup vegetable oil can be used as a replacement for 1 egg in most baking, if you are short more than 1 egg use a different method. You can also whisk together 2 tablespoons water, 1 teaspoon oil (corn or vegetable) and 2 teaspoons baking powder to equal 1 egg in most baked goods, works especially well in cookies.
Pumpkin or Squash
Pumpkin or Squash – Replace 1/4 cup pureed pumpkin or squash for each egg called for in a recipe. Baked goods made with puréed fruits and vegetables may not rise as well as they would with eggs, but they will be dense and moist. This substitution works best in cakes, muffins, brownies and quick breads.
Vinegar and Baking Soda
Vinegar and Baking Soda – Mixing 1 teaspoon of baking soda with 1 tablespoon of vinegar (either white or apple cider) can replace 1 egg in most recipes. This combination works especially well in baked goods that are meant to be light and airy. Best for cakes, cupcakes and quick breads.
Yogurt – Plain yogurt is recommended, replace each egg in the recipe with 1/4 cup yogurt. Over-stirring yogurt will cause it to break down and thin out, try folding in yogurt instead of whisking or beating. Works best in waffles, pancakes, muffins, cakes and cupcakes.