Egg Substitute for Baking: 8 Swaps That Actually Work
Published · 5 min read
The best all-round egg substitute for baking is a flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water, rested for 5 minutes. It replaces 1 egg in most cakes, muffins, cookies and pancakes.
Egg substitutes (per 1 egg)
| Substitute | Amount | Best for |
|---|---|---|
| Flax egg | 1 tbsp ground flaxseed + 3 tbsp water | Muffins, cookies, pancakes |
| Chia egg | 1 tbsp chia seeds + 3 tbsp water | Same as flax, adds specks |
| Mashed banana | 60 g (¼ cup) | Sweet bakes, pancakes |
| Applesauce | 60 g (¼ cup) | Cakes, brownies, muffins |
| Aquafaba | 3 tbsp | Meringue, macarons, light cakes |
| Plain yogurt | 60 g (¼ cup) | Cakes and muffins |
| Baking soda + vinegar | 1 tsp + 1 tbsp | Fluffy cakes and cupcakes |
| Store-bought egg replacer | As on the pack | Most baking |
Tips
- Match the job of the egg. Banana and applesauce add moisture and binding; vinegar and baking soda add lift; aquafaba adds structure.
- Banana adds flavor, which is great in banana bread but less so in vanilla cake.
- Allergic to eggs? RecipeMe removes eggs, and any other allergen you set, from every recipe and meal plan automatically.
More swaps for milk, butter and flour are in our substitution chart.
Questions
What is the best egg substitute for baking?
A flax egg is the most versatile: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes. It replaces 1 egg in most cakes, muffins, cookies and pancakes.
How many eggs can I replace in a recipe?
Substitutes work best when a recipe uses 1–2 eggs. In recipes built on eggs, like soufflé, meringue or custard, substitutes don’t work well.
What is a vegan egg substitute for meringue?
Aquafaba, the liquid from a can of chickpeas, whips like egg whites. Use 3 tablespoons per egg white.
