Best Vegan Egg Substitutions for Baking

The best vegan egg substitutions for baking! Here are the best egg swaps for baking, how to use them, and what recipes they work best.

Baking and cooking without eggs – whether because you are vegan, allergic to eggs, or on a temporary basis while egg prices are soaring – can be a challenge.

But, don’t worry because I’ve written this guide with 15 different egg swaps for every baking need!

Four images of flaxseeds, chickpeas, bananas, and dairy free yogurt in a collage. Text on the image reads, "Guide to egg free baking".

Over the past 14 or so years of baking vegan, I’ve tried just about every kind of egg replacement in different recipes. This has led to some delicious bakes, and some horrific failures (my poor Dad and his avocado chocolate birthday cake I made that first year I was vegan, I will never live that down).

Thankfully, over those years I’ve learned what works best and when to use what egg substitute because eggs do a lot of different things and you need different requirements depending on the recipe. Now my Dad is happy to have me make him a vegan chocolate cake every year for his birthday and no avocado is in sight!

So, here are my top vegan egg replacements, how I use them, and what recipes they work best in!

What Eggs Do

So to understand the science of why certain replacements will work better than others, we first need to chat about what exactly eggs do in baking. They generally serve 5 different purposes:

  1. Bind the recipe together. A whole egg or an egg white will bind ingredients together to help bakes keep their shape and not crumble after baking.
  2. Fat and flavor. Egg yolks add fat and flavor to recipes, as well as making a velvety texture in recipes like custards.
  3. Thickening. When eggs are heated, the proteins in the egg bunch up, gel together, and thicken sauces, puddings, etc.
  4. Leavening. Whipped egg whites, or whole eggs when mixed with sugars, create structure in recipes, acting like the beams of a house, holding the recipe up and creating space for airy texture to form.
  5. Egg wash. Egg washes are used on the outside of baked pastries and breads to create a beautiful golden color and sheen on the outside after baking.

So as you can see, there really isn’t a one-size-fits-all replacement for eggs in vegan baking. That’s why we can get creative and mix and match different replacements together depending on what we need them to do in each recipe.

The Vegan Egg Substitutions

Applesauce (or sweet potato or pumpkin)

  • How to Make: 1 egg = 1/4 cup unsweetened applesauce
  • Best Used: Quick breads, muffins, cakes, baked donuts, some cookies
  • Use to replace up to 2 eggs in baking

Applesauce is a long standing vegan favorite egg substitutions to use in baking. Unsweetened and unflavored applesauce works best. It is super accessible and doesn’t cost a ton of money.

It has natural pectin in the applesauce to help holds things together when heated, as well as provides a ton of moisture to the recipe. The flavor is super mild and won’t overpower other stronger flavors in your bakes.

It works best when combined with other egg replacements, such as baking soda and baking powder, as well as flax seed eggs or chia seed eggs. That’s because the applesauce has a great moisture and binding properties, but doesn’t do such a great job of helping the recipes to rise up while baking.

Applesauce is one of the most dense egg replacements so I don’t recommend that you use more than a 1/2 cup in any given recipe.

If you have sweetened applesauce, you can slightly decrease the amount of sugar in the recipe.

The logo for Friendly Vegan Kitchen is a cartoon cupcake with a yellow cupcake, white frosting, and a tiny pink heart on top of the cupcake. A dark green freeform shape is behind the cupcake to help it stand out.

If you’re out of applesauce, you can use any fruit or vegetable puree like mashed sweet potatoes or pumpkin. The final baked good might take on a bit of pumpkin flavor but I find that it’s really yummy so try it out!

Recipes to Try with Applesauce:

Aquafaba

  • How to Make: 1 egg yolk = 1 Tablespoon Aquafaba, 1 egg white = 2 Tablespoons Aquafaba, 1 whole egg = 3 Tablespoons Aquafaba
  • Best Used: Meringues, some cakes, some cookies
  • Use to replace up to 3 eggs in baking

Aquafaba is the liquid from a can of chickpeas, so don’t throw it out when you make chickpea curry!

It has a similar protein structure to egg whites, but not whole eggs. This is great for holding things together but doesn’t really provide a richness of taste like a whole egg will. For best results, you should combine the aquafaba with additional fats or flavors in the recipe.

Some people are really sensitive to the bean flavor of aquafaba. Try to use unsalted chickpeas to reduce this flavor. For the least amount of bean-y-ness in your aquafaba, use dry chickpeas, soak them for 3 hours, change the water, and then soak them overnight. Use that overnight aquafaba to make your bakes!

Most people use this when making vegan meringues since you can whip it up very similarly to egg whites.

For a whole egg, lightly whip or whisk the aquafaba for about 1 minute to aerate the aquafaba. Once it is nice an foamy, you can use it in the recipe.

For egg white replacement for meringue-style of recipes, you need to use a stand mixer with the whisk attachment, or a handheld electric mixer. Whip the aquafaba on medium-high speed for 6 to 10 minutes to get medium-firm stiffness. This works best when adding 1/8 teaspoon of cream of tartar for one 15-ounce can of chickpeas.

Recipes to Try with Aquafaba:

Banana

  • How to Make: 1 egg = 1 mashed banana, about 1/4 a cup
  • Best Used: Quick breads, muffins, some cookies
  • Use to replace up to 3 eggs in baking

Bananas are great, if you love bananas. Maybe more than any other vegan egg swap, bananas have the strongest of flavors so only use them in things you don’t mind having banana flavor!

Bananas perform similarly to applesauce, tofu, and pumpkin in that they are a fruit that provides a lot of moisture and thanks to the pectin in the fruit, some binding power.

Bananas don’t add any leavening powers so that is why I will combine them with another egg replacement, typically baking powder and baking soda, to make sure that my recipe will get a good rise.

The logo for Friendly Vegan Kitchen is a cartoon cupcake with a yellow cupcake, white frosting, and a tiny pink heart on top of the cupcake. A dark green freeform shape is behind the cupcake to help it stand out.

Tip! Keep a few frozen bananas on hand at all times so you have them when you need them! Just peel and place the whole banana in the freezer. I like to freeze them whole so you know exactly how much you have. Thaw them when ready to use.

A banana tends to make things quite dense when baking, so keep that in mind. That’s why I tend to stick with things like banana bread or pancakes when using this as an egg replacement and not use a banana in cakes.

Recipes to Try with Banana:

Bob’s Red Mills Egg Replacer

  • How to Make: 1 egg = 1 Tablespoon Mix + 3 Tablespoons warm water
  • Best Used: Cookies, Cakes, Quick Breads, Muffins
  • Use to replace up to 3 eggs in baking

Bob’s egg replacer is a combination of different starches and powders that provide a good binding element to any recipe, and since it is combined with water, does provide a bit of moisture.

Bob’s is also gluten free, making it safe for those who are avoiding wheat and gluten!

This egg replacement works primarily by using psyllium husk powder mixed with two types of starches to make an “egg”.

I keep this on hand to use in things like muffins, quick breads, and cookies in a pinch! It works best in muffins, I’ve found. As with flax, you can use cold water but I find warm water (not hot!) works best to activate the powders.

Baking Soda + Vinegar (or other acid)

  • How to Make: 1 egg = 1/2 teaspoon baking soda + 1 teaspoon vinegar
  • Best Used: Pancakes, light cakes
  • Use to replace up to 3 eggs in baking

Time for science! When you combine baking soda with vinegar (or lemon juice) you get a fantastic chemical reaction that gives your recipes an incredible amount of lift.

This combination works great in light cakes and pancake recipes where I want a lot of height and don’t need to really add moisture to the recipe.

When making my recipes, I add the vinegar (or lemon juice) to the wet ingredients and add the baking soda to the dry ingredients. Then, when I combine the two, the reaction can occur and then I try to pop it in the oven ASAP so that the heat can take advangage of that initial response.

You don’t want to mix these two ingredients together in advance or you might loose all the power of it.

Recipes to Try with Baking Soda:

Chickpea Flour

  • How to Make: 1 egg = 3 Tablespoons Chickpea Flour + 3 Tablespoons water
  • Best Used: French Toast, Cookies, Quick Breads, Muffins
  • Use to replace up to 3 eggs in baking

It might sound strange to use a flour as an egg replacement but let me tell you this works as an excellent binder as well as a leavening agent! Plus, just like eggs, chickpea flour is packed with protein. Not to mention that it is gluten free and free from the top allergens. Win-win!

To replace an egg in cookies, muffins, or quick breads, mix together 3 tablespoons of the chickpea flour with 3 tablespoons of warm water or warmed plant based milk until you have a thick and creamy sauce.

Important note! In any recipe that you plan on eating the raw dough or batter (like in protein balls, for example) chickpea flour tastes pretty bad! So don’t use this in any recipe that isn’t cooked or baked for the best flavor.

Recipes to Try with Chickpea Flour:

Cornstarch

  • How to Make: 1 egg = 2 tablespoons cornstarch + 2 tablespoons warm water
  • Best Used: Puddings, Mousses, Pies
  • Use to replace up to 3 eggs in baking

Cornstarch works in a pinch but isn’t generally my go-to egg replacement for baking. However, for creamy and custardy puddings, mousses, and pies, this works amazing!

It’s the secret ingredient behind my pumpkin pie that I make every year for Thanksgiving and people love it!

Cornstarch is a great thickener that will bind the puddings together fantastically. To avoid any of the lumps and clumps of cornstarch, make sure that you sift it into any recipes that you are using.

Recipes to Try with Cornstarch:

Ener-G Egg

  • How to Make: 1 egg = 1 Tablespoon Ener-G Egg with 3 Tablespoons Warm Water
  • Best Used: Cookies, Brownies, Muffins, Quick Breads
  • Use to replace up to 3 eggs in baking

Ener-G Eggs are super similar in approach to things like Bob’s Egg Replacer and simple cornstarch. It is a combination of different starches that provide some binding properties and because you mix them with water, a little bit of moisture.

It’s nice to keep it on hand for things like cakes and pancakes but isn’t one that I generally use in my recipes.

Flaxseed Egg (and Chia Seed Egg)

  • How to Make: 1 egg = 1 Tablespoon Ground Flax Seeds + 3 Tablespoons Hot Water
  • Best Used: Cookies, Brownies, Chocolate Cakes, Muffins, Quick Breads, and more
  • Use to replace up to 3 eggs in baking

Flaxseeds come in two varieties: Flax seed meal and whole flax seeds. For all of my recipes, you want to make sure that you have the flax seed meal and not the whole seeds. But if you bought the whole seeds by mistake, no worries! Simply use your coffee grinder and you can crush them.

Flax is the gold standard for vegan egg replacements. It works in almost all recipes to add a slightly chewy texture, works as a binder, and gives moisture to the recipe just like an egg.

For the classic recipe, mix together 1 tablespoons of ground flax seed meal with 3 tablespoons of hot water. Stir it together and let it rest for about 10 minutes to gel and thicken.

Over my years of baking vegan, I’ve learned two things: First, that using hot or boiling water really does make a difference in the gelling of the flax. Cold water will work but it won’t have nearly the same power as when you use hot water.

Second, and this isn’t sponsored, I really strongly recommend that you use Bob’s Flax Seed Meal. I’ve tried other brands and for some reason, the Bob’s brand works best.

Final note in that flax works great in cakes but if you are making a vanilla cake, the flax will show up! But when made into a chocolate cake, no one will know.

Chia Seeds are added here because functionally, they work exactly the same as a flax seed egg. However, they are not my go-to as I find that they don’t have quite the power of flax.

Recipes to Try with Flaxseeds:

Soy Milk + Sugar

  • How to Make: 1 egg = 2 Tablespoons Soy Milk + 1 Teaspoon Sugar
  • Best Used: As Egg Wash on Breads or Pastries
  • Use to replace the egg wash only

This is my favorite method for an egg wash. Mix together a few tablespoons of warm soy milk, add some sugar and a pinch of turmeric for color, and brush on top of any of your breads or pastries for an amazing egg wash replacement.

Recipes to Try with Soymilk and Sugar:

Tofu

  • How to Make: 1 egg = 1/4 Cup of Blended Silken Tofu
  • Best Used: Sweet and Savory
  • Use to replace up to 3 eggs in baking, more for savory recipes, see below

Tofu makes for a great egg replacement in recipes that use eggs for moisture and protein, not necessarily for leavening purposes.

In baking, tofu is a super good egg replacement in cakes, especially the heartier and heavier cakes and quick breads like pound cake and a quick cinnamon bread. Use a silken or soft tofu for the best results and make sure to blend them in the blender so it has a super smooth consistency.

Tofu also works great in vegan cheesecakes, creamy pies, or puddings.

The logo for Friendly Vegan Kitchen is a cartoon cupcake with a yellow cupcake, white frosting, and a tiny pink heart on top of the cupcake. A dark green freeform shape is behind the cupcake to help it stand out.

Allergy Note! If you have nut or peanut allergies, it is important that you use tofu from the refridgerated section of the store. Shelf stable tofu is often manufactured on lines that also run peanuts and tree nuts.

For savory recipes like vegan quiche and vegan scrambled eggs, tofu is amazing. Tofu itself is neutral in flavor so you can really adjust it to any flavor that you like. I’ve made my quiche southwestern style with the addition of salsa and seasonings, and scrambled tofu in a breakfast burrito is delicious. And you can’t forget the classic: Avocado Toast with Scrambled Tofu on top!

Recipes to Try with Tofu:

Yogurt

  • How to Make: 1 egg = 3 Tablespoons Yogurt
  • Best Used: Cakes, Muffins, Quick Breads
  • Use to replace up to 3 eggs in baking

Yogurt is one of my favorite things to use as an egg replacement in cakes. It is one of the reasons that my pound cake recipe works so well!

There are many varieties of plant based yogurt including ones made from a base of almonds, cashews, coconut, oats, soy, and tons more. I’ve had the best results using plain, unflavored soy yogurt.

The reason behind this is the same reason why using soy milk in vegan buttermilk gives the best results: The protein content of the soy milk is most similar to that of dairy based milk.

In baking recipes, the soy yogurt will provide the moisture, help with the leavening, especially when combined with baking powder and baking soda, and does a surprising job of helping to hold things together.

Recipes to Try with Yogurt:

  • Vegan Pound Cake

If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, vegan friendly recipes you can subscribe to the newsletter. Did you make these? Please tag me on Instagram, Facebook, or Pinterest! I love to see your creations!

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