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Best Egg Substitutes for Baking

Eggs are essential to baking from muffins, cookies, brownies to cakes and many breads. Eggs work as leavening agent, provide structure, richness and great taste to many baked goods. But this does not mean that we cannot do without. Find the best egg substitute for your baking needs in this list.

An image with several egg substitute ingredients.

You might want to avoid eggs for dietary or religious purpose or you might simply ran out of or cannot find eggs in the stores (happened). No matter what is your motive here are some egg substitutes to try out.

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1- Ripe Banana

One of the most common egg substitute is using mashed bananas.

  • ¼ cup mashed ripe banana = 1 large egg
  • Pros: Easy vegan egg replacement.
  • Cons: There is definite banana flavor.
  • Best for: Cakes, cupcakes, muffins and brownies.

2- Apple Sauce

Another very common egg substitute is apple sauce.

  • ¼ cup unsweetened applesauce = 1 large egg
  • Pros: Easy to find and ready in stores and will make your baked goods very moist.
  • Cons: Might make your baked goods sweeter with a hint of apple flavor and a bit chewier.
  • Best for: Cakes, cupcakes, muffins and brownies.

3- Flax Seeds

Ground flax seeds and water or as commonly refereed to as flax eggs. Better mix using hot water and leave it for like 5 minutes to thicken.

  • 1 tablespoon ground flax seeds + 3 tablespoons of water = 1 large egg
  • Pros: Cheap, works for Keto and low carb diets as well. Provides some earthy noted but this is subject to liking and what you are making.
  • Cons: Not really great with brownies, creamy desserts such as pumpkin pie, and cannot be used for recipes that call for more than 3 eggs. Might produce a denser baked goods.
  • Best for: Muffins, cookies, pancakes, quick breads and cakes.

4- Chia Seeds

Chia eggs are much like flax eggs that we talked about earlier. Chia seeds and water.

  • 1 tablespoon ground chia seeds + 3 tablespoons of water = 1 large egg
  • Pros: Works for Keto and low carb diets as well. Does not have an effect on taste.
  • Cons: They add texture and a bit of a crunch if you do not like seeing them then you might use white chia seeds.
  • Best for: Mush like flax use them for muffins, cookies, pancakes, quick breads.

5- Baking Powder and Oil

One of my personal favorite ways, you’ll know why in the pros sections below.

  • 1 teaspoon vegetable oil +2 tablespoons water and 2 teaspoon baking powder = 1 large egg
  • Pros: Simple and easy substitute that uses pantry staples. Works great for recipes that uses egg as a leavening agent.
  • Cons: They do not work as a binding agent .
  • Best for: Rolls, cakes, pancakes and muffins.

6- Silken Tofu

Make sure to process in the food processor first before adding to the baking mixture. This makes your finished baked good creamy and not chunky.

  • ¼ cup silken tofu = 1 large egg
  • Pros: Almost no flavor to overpower your baked good and works well as a binding agent.
  • Cons: Does not work as a leavening agent to baked goods .
  • Best for: Rich and dense cakes, cookies and brownies.

7- Carbonated Water

Use unflavored carbonated water in your baked goods.

  • ¼ cup carbonated water = 1 large egg
  • Pros: Acts great as a leavening agent and produced moist muffins.
  • Cons: Does not work as a binding agent in baked goods .
  • Best for: Cookies, muffins, caked, pancakes, and quick breads.

General Rules for Egg Substitute

  • Egg substitutes generally do not work if a recipe calls for more than 3 eggs.
  • Pound cakes, sponge cakes, angel food cakes, churros do not usually turn out that well. Doable of course but not that great in my opinion.
  • Substitute 1 egg with ¼ cup or 4 tablespoons

Egg Wash Substitute

  • Use milk, cream or butter dairy or plant based all work just fine in providing that glossy finish on baked goods.
  • Oils, maple syrup, corn syrup and aquafaba work as well.

Egg Substitute for Boxed Cake

You can actually make boxed cake mix without those 3 eggs listed.

  • You can use any of the options listed above and you can also use yogurt. Adding about ½ teaspoon of baking powder per one egg helps the cake rise well.

Egg Substitute for Brownies

  • You can pretty much use any of the substitutes listed above like bananas, apple sauce, flax or chia eggs.
  • Use ¼ cup of yogurt dairy or non dairy.
  • You can also use ¼ cup of buttermilk dairy or plant based.

Egg White Substitute

  • Aquafaba or water from canned or cooked chickpeas works great especially when you need to replace whipped up egg whites in recipes such as meringue. 2 tablespoons aquafaba = 1 egg white.
  • Agar powder, 1 tablespoon agar powder mixed with 1 tablespoon water = 1 egg white. Whip and chill in the refrigerator 2-3 times for a fluffier texture.

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