8 Genius Egg Substitutes For Baking

Let's get creative.

To those with little experience, vegan sweets can feel like an impossible feat. How are you supposed to whip up a delicious cake, or bake a batch of cookies, without eggs?

Turns out, there are so many ways. The proof is in all the delicious vegan pastries that we’ve sunk our teeth into. Subbing out butter is easy, and there are a number of oils you can use in its place. But eggs? That’s a little trickier. Luckily, there are good options out there ― and we’re about to lay them out for you right here, right now.

1. Mashed Bananas

Mashed bananas are sweet and moist, so naturally they work well in baked goods. They will however impart their banana flavor into everything, so make sure what you’re baking will work well with that additional flavor. Use 1/4 cup of pureed banana in place of one egg.

2. Silken Tofu

The good thing about silken tofu is that it’s flavorless, which means it won’t affect the flavor of your final product. While it works well as a binding agent, it doesn’t do much for lift. In other words, it will result in a dense pastry, so reserve it for brownies and quick breads. To try it, use 1/4 cup of puréed tofu for one egg.

3. Chickpea Water

Don’t worry, your baked goods won’t taste like beans. Chickpea water, also know as aquafaba, is actually kind of a miracle ingredient. You can use the liquid in a can of chickpeas, or soak your dried chickpeas in water to make your own ― you’ll need three tablespoons of aquafaba to replace one egg.

4. Applesauce

Just like with mashed bananas, applesauce’s natural sweetness and moisture makes it a great choice for baking. You will want to adjust the sugar in the recipe to account for the sweetness from the sauce. And keep in mind that applesauce won’t add any lift, it just helps with binding. Use 1/3 cup of applesauce per egg.

5. Flax Seeds

Freshly ground flax seeds mixed with water are a great egg substitute. While you can’t use it to make, say, something as light and fluffy as angel food cake, it will do wonders in denser baked goods. To make a “flax seed egg,” use 1 tablespoon of ground flax seed with 3 tablespoons of water. That will replace one egg.

6. Chia Seeds

Chia seeds work similarly to flax seeds ― they provide a chewy texture that’s beloved in so many baked goods. To make a “chia seed egg” use 1 tablespoon of ground chia seeds with 3 tablespoon of water and then use that to replace one egg.

7. Vinegar and Baking Soda

This dynamic duo will provide the leavening you need for your cakes and quick breads. For one egg, combine one teaspoon of baking soda with one tablespoon of white or apple cider vinegar. What can’t vinegar do?

8. Starches

Starches like arrowroot, cornstarch and potato starch do a good job of binding and adding texture. Use two tablespoons of your starch of choice with three tablespoons water to replace one egg.

So many egg-free options.

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