Egg Substitutes for Baking

Eggs are basically sold everywhere; just a quick hop to the grocery store, and you’re sorted. But there are those days when you’re fresh out, and a store run isn’t in the cards. What’s the plan for your cake, then?

No worries! Plenty of other common ingredients can swoop in as fantastic egg replacements for baking. Let me spill the beans on some awesome options! 

10 Common Substitutes for Eggs In Baking Projects

1. Unsweetened Applesauce

Applesauce is simply a mash-up of cooked apples, sometimes jazzed up with cinnamon or nutmeg for that extra kick. Swap out one egg with about ¼ cup (or 65 grams) of applesauce, and your baking recipes are ready! 

I often go for the unsweetened kind, by the way. Got the sweetened one instead? No worries, just dial down the sweetener or sugar in your cake recipe. Easy peasy!

2. Mashed Banana

Let’s add a fruity twist to our baking game, shall we? Mashed bananas to the rescue! The only thing to watch out for is that distinct banana flavor in your savory dish, but hey, that is not necessarily a bad thing.

And what if you are not feeling the banana vibe? No problem. You can also throw in pureed fruits like avocado or pumpkin, and they won’t mess with the taste too much. Just take your pick! Toss about ¼ cup (or 65 grams) of puree for every egg.

This excellent egg substitute works like magic in my quick bread, brownies, muffins, and pound cakes! Sure, your baked treats might not get that deep, rich brown color, but they’ll be delightfully moist. 

3. Chia Seed or Ground Flax Seeds

These nutritional powerhouses are packed with fiber, omega-3 fatty acids, and all sorts of plant-based compounds. Either grind them yourself or grab some premade seed meal from a health-food store; it’s all up to you!

And here comes the egg swap scoop: whip up 3 tablespoons (about 45 grams) of water with 1 tablespoon (about 7 grams) of seeds until it gets all thick and absorbed. 

This common egg substitute might make your baked goodies a tad heavier and denser, with a hint of nutty flavor – perfect for rocking in cookies, bread, waffles, and pancakes. Give it a shot!

4. Silken Tofu

Tofu is the chameleon of the food world, a type of condensed soy milk pressed and squished into dense blocks. Its texture partly depends on how much water it’s holding; squeeze out more water, and you get firm tofu!

So enters silken tofu, the softie of the tofu crew due to its higher water content. I usually replace one egg with ¼ cup (around 60 grams) of pureed silken tofu.

I must say that soft tofu is a bit of a taste ninja that does not really bring much flavor to the table. But this perfect substitute can add some heft to your baked goodies, especially snacking cakes, wholewheat bread, cookies, and brownies.

5. Baking Soda and Vinegar

If you’re short on eggs, grab 1 tablespoon vinegar (around 15 grams) and mix it with 1 teaspoon (around 7 grams) of baking soda. This duo can stand in for one egg in many typical recipes!

The magic happens when these two buddies come together. They throw a little chemical party that produces water and carbon dioxide. The result? Your baked treats get all light and fluffy!

This perfect egg substitute is super-duper for pumpkin bread, cupcakes, and taller cakes. Sit back and watch your baking magic unfold!

6. Buttermilk or Yogurt

How about reliable egg substitutes for cake mix that are right in your fridge? That’s right, I’m talking about buttermilk and yogurt! You should go for plain yogurt, by the way, because the sweetened and flavored ones might play spoiler in your recipe.

Next, throw in ¼ cup (about 60 grams) of buttermilk or yogurt for every egg you replace. This excellent substitute for eggs works wonders in cupcakes, angel food cakes, and muffins. 

7. Sweetened and Condensed Milk

This popular egg substitute is a game-changer in recipes like Mexican chocolate cookies or mango curd. Swap out ¼ cup of condensed, sweetened milk for each egg, and you’ve got a perfect binding and structural boost. Get ready for a flavor-packed twist in your baking adventures!

But here’s the thing: sweetened condensed milk brings out loads of sugar, so keep an eye on your sugar game and tweak the recipe accordingly. 

8. Cornstarch or Arrowroot Powder

Arrowroot powder and cornstarch are secret weapons for light-baked goodies like almond cake and mixed berries. And guess what? These guys are not just one-trick ponies. They can also step in as substitutes for eggs in baking curds, puddings, or custards to give that perfect thickening vibe.

Here’s my swap 411: mix 3 tablespoons of water and 2 tablespoons of arrowroot powder/cornstarch for each egg. Piece of cake (literally), right? Next time you’re whipping up something delightful, just reach for these starch buddies and let the fluffiness begin!

9. Water, Oil, & Baking Powder Mixture

Need to swap out an egg in your gluten-free bread, brownies, or cookies? Easy. I just grab 2 tablespoons of water, mix them with 1 teaspoon of vegetable oil, and throw in 2 teaspoons of baking powder. Voila! That’s my egg replacement right there.

And the best part? Unlike ground flaxseed or ripe banana, this swap won’t throw off your recipe’s flavor. So, go ahead and try it out; your baking just got a whole lot more flexible!

10. Aquafaba

Aquafaba, the liquid hiding inside canned chickpeas, is here to bring some flavor and moisture to the party! 

Let’s say you’re baking a pistachio coffee cake and run out of eggs. No sweat! Throw in 3 tablespoons of aquafaba for every egg, and you’re set.

And wait, there’s more: you can also whip up a whipped cream topping or a melt-on-the-tongue homemade meringue. Who would’ve thought chickpea liquid could be this incredible? 

What If The Original Recipe Only Calls For Egg Whites Or Egg Yolk?

These egg yolk alternatives have been rocking my emulsifying and coloring game:

• Olive oil and water combo: Mix 1 tablespoon of olive oil with 1 tablespoon of carbonated water, then give it a good whisk until it’s all emulsified. Perfect for jazzing up salad dressings and mayo-based sauces!
• Lecithin: Grab some soy lecithin powder or granules (about ½  teaspoon for each egg yolk you replace). It works like a charm to emulsify fats and water, just like a yolk! 
• Nutritional yeast: Sprinkle in some nutritional yeast, around 1 tablespoon per egg yolk swap. Trust me, it will add a cheesy kick (not to mention that lovely yellow hue) to your finished product.
• Pumpkin puree: Need some moisture, thickness, and a hint of orange? Reach for pumpkin puree (about ¼ cup per egg yolk replaced). Your baked dishes are in for a treat!

How about egg whites? We know they’re the MVPs of structure, aeration, and that lovely browning. But fear not; I’ve got some clever egg white substitutes to save the day! Check these out:

• Vegetable broth: Grab some unsweetened vegetable broth for a neutral flavor profile. Then, beat 3 tablespoons of broth per egg white with 1/2 teaspoon of cream of tartar until it gets all foamy!
• Beaten gelatin: Dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of hot water, let it cool, then beat it until you’ve got those stiff peaks. This swap works well in custards and mousse-like desserts – a real treat!
• Xanthan gum: Meet xanthan gum, the secret sauce for binding and stabilizing emulsions. Use ¼ teaspoon per egg white replaced, mix it into your wet ingredients, and watch the magic unfold.

Conclusion

I’ve hooked you up with some awesome egg substitutions in recipes. Just double the suggested amount if you’re swapping out 2 eggs, triple for 3 eggs, and keep the party going!

Got more questions or need some extra advice? Shoot me a message anytime. I’m here to help!