Whether you’re out of eggs, baking for someone with allergies, or switching to a plant-based or egg free low-carb diet, knowing how to replace and substitute eggs in baking is good to know. At the time of writing, eggs are scarce, or really expensive, so some options might come in handy.
Eggs play a huge role in baked goods, from structure to moisture, so swapping them out isn’t as simple as tossing in the first alternative you find. The good news? There are plenty of egg replacer options that can still give you delicious, fluffy, and perfectly textured results. Let’s break down what eggs actually do in baking and the best substitutes to use, plus some handy tricks to make your bakes turn out just right.
In This Post You’ll Learn:
What Do Eggs Substitutes Do?
Eggs are the unsung heroes of baking, working behind the scenes to bring everything together. Here’s why they matter:
- Structure & Binding – The proteins in eggs help hold everything together, preventing your cake from crumbling into a pile of sadness.
- Moisture – Eggs add moisture, which keeps baked goods soft and tender instead of dry and dense.
- Leavening – Eggs can act as a leavening agent, helping cakes rise and giving them that airy texture.
- Richness & Flavour – Especially in things like custards and rich cakes, eggs add a depth of flavour and richness.
- Colour – Egg yolks contribute to a golden hue, while the proteins help with browning.
Because eggs do so many things, choosing the right substitute depends on the recipe and what role the eggs play.
How to Test Egg Freshness
Nothing ruins a bake faster than bad eggs. Here’s how to check if your eggs are fresh:
- Water Test: Place an egg in a bowl of water. Fresh eggs sink, slightly older ones stand upright, and bad eggs float (toss those!).
- Shake Test: Give the egg a gentle shake. If you hear sloshing, the yolk is old and watery and probably not ideal for baking.
- Crack & Sniff: If it smells off, it’s off. Simple as that.
Egg Size Matters!
Most recipes assume large eggs unless otherwise stated. If you’re using small or extra-large eggs, adjust accordingly:
- 1 large egg = about 50g (with shell)
- 1 large egg white = about 30g
- 1 large egg yolk = about 18g
Oh, and a funny misunderstood thing about buying eggs that I often see. When you buy a carton of eggs, and it says 700g on the carton, that is the total weight of the eggs. So, if there are 12 eggs per carton that means the eggs weigh roughly around 55-60g per egg 700/12=58g. It always gives me a laugh when I point this out to some cooks who think it is the weight of each egg. 😂
The Best Egg Substitutes for Baking
Now, let’s talk about the real reason you’re here, egg replacers. What to use instead of eggs!
1. Flax Egg (Vegan & Low-Carb Option)
Great for muffins, pancakes, and cookies.
- How to make: Mix 1 tbsp ground flaxseed with 3 tbsp water, let it sit for 5-10 minutes until it thickens.
- Best for: Moist, dense baked goods like brownies and quick breads.
2. Chia Egg (Vegan & Low-Carb Option)
Similar to flax but with a slightly different texture.
- How to make: Mix 1 tbsp chia seeds with 3 tbsp water, let sit until gel-like.
- Best for: Binding in cakes, muffins, and cookies.
3. Unsweetened Applesauce (Vegan Option)
A great moisture booster but can make things denser.
- How to use: 1/4 cup applesauce = 1 egg
- Best for: Cakes, muffins, and chewy cookies.
4. Mashed Banana (Vegan Option)
Adds sweetness and moisture but can leave a banana flavour.
- How to use: 1/4 cup mashed banana = 1 egg
- Best for: Banana bread, muffins, and pancakes.
5. Greek Yogurt or Sour Cream (Low-Carb Option)
Gives structure and moisture but won’t help much with leavening. If they are gluten free baking recipes, that makes it even harder.
- How to use: 1/4 cup = 1 egg
- Best for: Cakes, muffins, and quick breads.
6. Silken Tofu (Vegan Option)
Blends into a smooth consistency and adds creaminess.
- How to use: 1/4 cup pureed tofu = 1 egg
- Best for: Cheesecakes, brownies, and denser cakes.
7. Baking Powder & Vinegar (Vegan Option)
Mimics the leavening power of eggs.
- How to use: Mix 1 tbsp vinegar (apple cider or white) + 1 tsp baking powder
- Best for: Light and fluffy cakes and cupcakes.
8. Carbonated Water
Surprisingly great for leavening!
- How to use: 1/4 cup carbonated water = 1 egg
- Best for: Cakes, muffins, and pancakes.
9. Gelatin or Agar-Agar (Low-Carb Option)
Creates a jiggly texture similar to eggs.
- How to use: Mix 1 tbsp gelatin + 3 tbsp hot water (for agar-agar, use equal parts)
- Best for: Custards, cheesecakes, and mousse.
10. Nut or Seed Butters (Low-Carb Option)
Thick and creamy, but they add a nutty flavour.
- How to use: 3 tbsp nut butter = 1 egg
- Best for: Cookies, brownies, and muffins.
Baking Tips for These Egg Substitutes
Egg replacers can all work very differently in baking. Some add moisture, others help bind, and a few even provide leavening. Here’s how to get the best results with some lesser known egg substitutes.
1. Avocado (¼ cup mashed per egg)
- Best for brownies, muffins, and dense cakes. Avocado also works perfectly for recipes like Keto Pasta and Keto Tortillas.
- Adds healthy fats and moisture but can create a denser texture, perfect for keto crackers. Try our Cheese Crackers with avocado instead of egg!
- Works well in chocolate-based recipes since avocado has a mild flavour.
2. Hemp Seeds (3 tbsp hemp seeds + 5 tbsp water, blended)
- Great for cookies and quick breads.
- Helps bind ingredients together but won’t provide much leavening.
- Blend well to avoid a gritty texture.
3. Cream Cheese (¼ cup per egg)
- Works best in cheesecakes, brownies, and moist cakes.
- Creates a rich, creamy texture but won’t add fluffiness.
- Pair with baking powder or soda for better lift.
4. Arrowroot Powder (2 tbsp arrowroot + 3 tbsp water per egg)
- Ideal for cookies, cakes, and muffins.
- Helps thicken and bind ingredients but won’t provide leavening.
- Combine with baking powder or another leavening agent for better rise.
5. Aquafaba (3 tbsp per egg, whipped for egg whites)
- Whip until foamy for best results in meringues, macarons, and mousses.
- Works as a binder in cakes and cookies without affecting flavour.
- If using canned chickpeas, opt for unsalted varieties for neutral taste.
6. Fava Bean Flour (2 tbsp flour + 3 tbsp water per egg)
- High in protein, making it great for structure in breads and cookies.
- Can have a mild beany taste, so balance it with spices or vanilla.
- Works well in gluten-free baking when paired with other flour.
7. Baking Powder & Water (2 tsp baking powder + 2 tbsp water per egg)
- Best for light and fluffy cakes, muffins, and pancakes.
- Provides leavening but doesn’t help with binding, so pair it with another binder like flaxseed or yogurt if needed.
8. Sweet Potato (¼ cup mashed per egg)
- Works well in muffins, pancakes, and quick breads.
- Adds natural sweetness and moisture but won’t help with leavening.
- Pair with spices like cinnamon and nutmeg.
9. Pumpkin Puree (¼ cup per egg)
- Similar to sweet potato, it adds moisture and a mild sweetness.
- Ideal for fall-inspired cakes and muffins.
- Works best when combined with baking powder for proper rise.
10. Zucchini (¼ cup per egg)
- Finely grated zucchini adds moisture to baked goods, making it a great egg substitute in cakes, muffins, and quick breads.
- Use ¼ cup per egg and squeeze out excess water for the best results.
- Perfect for low-carb and gluten-free baking!
Final Baking Tips
- Experiment with Combinations – Some substitutes work better together, like aquafaba for fluffiness + flax eggs for binding.
- Adjust Liquid Content – Purees and cream cheese add moisture, so reduce other liquids slightly.
- Test Your Leavening – If a recipe needs rise, pair substitutes with baking soda or powder.
- Taste Before Baking – Some substitutes, like fava bean flour or aquafaba, have distinct flavours that may need balancing with sweeteners or extracts.
Would you like me to include a troubleshooting section for common baking issues when replacing eggs? 😊
Baking Tips & Tricks for Egg-Free Success
- Know your recipe – Choose the right substitute based on what the egg does in your bake.
- Combine for best results – For example, use applesauce for moisture and baking powder for leavening.
- Adjust liquid levels – Some egg replacements add more moisture, so you may need to tweak other ingredients.
- Use room temperature ingredients – This helps everything blend smoothly.
- Experiment! – Baking is a science, but sometimes it takes a little trial and error to find the perfect swap.
Frequently Asked Questions
Let Me Know Your Best Egg Replacers
Egg-free baking doesn’t have to be a headache. With the right substitute and a little know-how, you can still enjoy soft, fluffy, and delicious baked goods whether you’re vegan, have an egg intolerance, or just out of eggs. So next time you’re staring at an eggless fridge, don’t panic just pick the best swap for your recipe and get baking!
What’s your go-to egg replacement? Let me know in the comments below!
