Baking without eggs doesn’t have to be complicated! Whether you’re avoiding eggs due to allergies, dietary choices, or rising prices, the key to success is knowing which egg substitute works best for each recipe. Not all substitutes are created equal—some add moisture, some help with structure, and others create lift. I’ve tested them all, and I’m sharing my go-to egg replacements that actually work, plus pro tips to help you bake with confidence.
Understanding Egg Substitutes
Eggs play a major role in baking. They help create structure, add moisture, bind ingredients together, and even contribute to leavening. But if you’re avoiding eggs—whether due to allergies, dietary choices, or even rising egg prices—you might be wondering:
Eggs play a major role in baking. They help create structure, add moisture, bind ingredients together, and even contribute to leavening. But if you’re avoiding eggs—whether due to allergies, dietary choices, or even rising egg prices—you might be wondering:
How Do You Replace Eggs Without Ruining Your Baked Goods?
The answer isn’t as simple as swapping one ingredient for another. Not all egg substitutes work the same way. To get the best results, you need to understand the function of eggs in your recipe and choose the right replacement.
After more than a decade of developing and perfecting egg-free recipes for my family and thousands of readers, I know exactly what works—and what doesn’t. I’ve tested every substitute out there, and I’ve learned that egg-free baking isn’t about just swapping one ingredient for another. It’s about understanding how eggs work in a recipe and replacing them the right way. That’s why I created this guide—to share everything I’ve learned so you can skip the trial and error and start baking with confidence today!
What Makes a Good Egg Substitute?
Before replacing eggs, it’s important to know what they do in a recipe. Eggs typically serve one or more of these functions:
- Structure – Helps baked goods hold their shape (e.g., cakes, muffins).
- Moisture – Keeps the texture soft and tender.
- Binding – Holds ingredients together (e.g., cookies, brownies).
- Leavening – Helps create air pockets for a light and fluffy texture.
Not all egg substitutes perform all these functions, which is why choosing the right one is key.
Why You Should Use Egg-Free Recipes Instead of Adapting Recipes With Eggs
One of the biggest mistakes I see people make is trying to adapt a traditional recipe by simply swapping out eggs.
Egg-based recipes are designed with eggs in mind, so removing them can completely change the texture, moisture, and structure of the final product. That’s why I always recommend using recipes that were developed to be egg-free instead of modifying ones that contain eggs.
You don’t have to figure it out—I already did the work for you! Browse my Egg-Free Recipes Library and find something to bake today.
My Go-To Egg Substitutes
There are many egg substitutes out there, but after years of trial and error, I’ve found that the best results come from a combination of leaveners, acids, and moisture balance.
Best Egg Substitute for Cakes & Cupcakes:
Cakes and cupcakes need lift and airiness, so I rely on a combination of baking soda, baking powder, and acid to create that light, fluffy texture.
- 3 tablespoons milk, buttermilk, or plain yogurt per egg.
- + ¼ teaspoon baking powder per egg.
- + ¼ teaspoon acid (apple cider vinegar, white vinegar, or lemon juice) per egg.
The acidity in buttermilk or yogurt reacts with the leaveners, creating a rise similar to eggs.
Check out these recipes!
Best Egg Substitute for Brownies:
- 3 tablespoons milk, buttermilk, or yogurt per egg.
- + 2 tablespoons cornstarch per cup of flour.
- Optional for cakey brownies: Add ¼ teaspoon baking powder per egg (omit this for fudgy brownies).
Check out these recipes!
Best Egg Substitute for Cut-Out Cookies:
- 2 tablespoons full-fat cream cheese (block type, not spreadable) per egg.
- + 1 tablespoon cornstarch per cup of flour.
This combination creates structure without making the dough too soft.
Check out these recipes!
Best Egg Substitute for Regular Cookies:
- 2 tablespoons full-fat cream cheese per egg (for chewy cookies).
- or 2 tablespoons of milk, yogurt, or sour cream per egg (for softer cookies).
Check out these recipes!
Best Substitute for Pancakes & Waffles
Pancakes and waffles need moisture and a little lift. Using an acid-leavener combination works beautifully.
- 2 tablespoons of milk per egg.
- + ¼ teaspoon baking powder per egg.
- + ½ teaspoon apple cider vinegar per egg.
This ensures the pancakes are light and fluffy without being dense.
Check out these recipes!
Best Egg Replacements for Yeasted Bread
Yeasted breads rely on eggs for structure and tenderness. Instead of eggs, I use a mix of fat and liquid to maintain the right consistency.
- 2 tablespoons of milk per egg.
- + 1 tablespoon butter per egg.
This keeps the dough soft and helps with browning.
Check out these recipes!
The Best Egg Substitutes (By Type of Baked Good!)
📌 Here’s what actually works for different baked goods—no guesswork!
| Baked Good | Best Egg Substitute(s) (Per 1 Egg) |
|---|---|
| Cakes & Cupcakes | 3 tbsp milk, buttermilk, or plain yogurt |
| Brownies | 3 tbsp milk, buttermilk, or yogurt + 2 tbsp cornstarch per cup of flour |
| Cut-Out Cookies | 2 tbsp (38g) full-fat block cream cheese + 1 tbsp (10g) cornstarch |
| Regular Cookies | 2 tbsp (38g) full-fat block cream cheese for chewy cookies; milk, yogurt, or sour cream for softer cookies |
| Pancakes | 2 tbsp (30g) milk + ¼ tsp baking powder + ½ tsp apple cider vinegar |
| Yeasted Bread | 2 tbsp (30g) milk + 1 tbsp (14g) butter |
Other Popular Egg Substitutes: My Honest Thoughts
Moisture-Based Substitutes
- Unsweetened Applesauce (¼ cup = 1 egg) – Adds moisture but makes things denser.
- Mashed Banana (¼ cup = 1 egg) – Adds moisture with a slight banana flavor.
- Pumpkin Puree (¼ cup = 1 egg) – Great for fall flavors, makes things soft.
My Thoughts: Good for recipes that complement those flavors (e.g., banana muffins, pumpkin bread).
Binding Substitutes
- Flax Egg (1 tbsp ground flax + 3 tbsp water = 1 egg) – Helps hold things together.
- Chia Egg (1 tbsp chia seeds + 3 tbsp water = 1 egg) – Works like flax, with a slightly firmer texture.
My Thoughts: I have more experience working with flax eggs than chia eggs. Flax eggs work well in baked oatmeal or some yeasted bread; however, I try to avoid them as much as possible since they can create a weird texture.
Leavening Substitutes
- Baking Soda + Vinegar (1 tsp baking soda + 1 tbsp vinegar = 1 egg) – Great for fluffy baked goods.
- Sparkling Water (¼ cup = 1 egg) – Adds air and lightness.
My Thoughts: These substitutes can sometimes create too much air, making baked goods overly light and fragile, causing them to lose structure. I prefer using a more balanced combination to ensure my baked goods rise properly while maintaining the right texture.
Store-Bought Egg Replacers
- Commercial Egg Replacers (like Bob’s Red Mill, Ener-G, JUST Egg) – How they work, pros & cons.
My Thoughts: They might be convenient, but they can sometimes create a gummy texture. I never use commercial egg replacers!
Want That Classic “Eggy” Flavor?
If you miss the eggy taste in baked goods, try using black salt (kala namak). It has a sulfuric, egg-like aroma and is often used in vegan recipes to mimic the flavor of eggs. It’s easy to find in gourmet grocery stores or online. This is the one I use.
Pro Tips for Egg-Free Baking
✔ Balance Matters – The right mix of dry and wet ingredients is crucial for texture.
✔ Measure the ingredients correctly – I highly recommend using a kitchen scale.
✔ Tested Recipes Work Best – Use recipes developed to be egg-free rather than adapting egg-based ones.
✔ Start Simple – If you’re new to egg-free baking, try a tested recipe from my Egg-Free Recipes Library.
Final Thoughts
Baking without eggs doesn’t mean sacrificing taste, texture, or quality. The key is understanding how eggs function in a recipe and replacing them with the right substitute to achieve the best results. Whether you’re making a fluffy cake, chewy cookies, or soft yeasted bread, using the right combination of ingredients will ensure success every time.
I know firsthand how frustrating it can be to deal with recipes that don’t turn out the way you expect. But after years of testing and perfecting egg-free baking, I can confidently say that it’s completely possible to bake delicious, bakery-style treats without eggs.
If you’re just getting started, don’t be discouraged! Start with tried-and-true egg-free recipes, learn from your bakes, and experiment with confidence. With time and practice, baking without eggs will feel just as natural as traditional baking.
You’ve got this, and I’m here to help every step of the way!
