The Best Egg Substitutes For Baking (And When To Use Them)

WITH A PRINTABLE GUIDE

Why You Might Need an Egg Substitute

Photo by Melani Sosa on Unsplash

If you've been to the grocery store lately, you may have noticed that eggs are getting harder to find—and more expensive. Due to supply chain issues and rising costs, egg shortages have become a real problem for many households. But don’t worry!

As your resident vegan cookbook author… I may be here to save the day with some plant-based swaps. The key is knowing which replacement works best for what. Some egg swaps add moisture, some help bind ingredients, and others create a light, fluffy texture. So, as a vegan for the past 8 years, I’ve learned a thing or two, and I’m going to drop all of my secrets here. Let’s break it down!

First, here’s a handy printable image you can stick on your fridge or save on your phone…

1. Ground Flaxseed (Flax Egg)

Best for: Muffins, pancakes, cookies, and quick breads

Flax eggs are one of my go-to swaps because they help bind ingredients together while adding a subtle nutty flavor. Plus, they’re packed with fiber and omega-3s!

How to make it:

• Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water.

• Let it sit for about 5 minutes until it thickens into a gel-like consistency.

• Use it as you would one egg in your recipe.

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2. Chia Seeds (Chia Egg)

Best for: Cakes, muffins, pancakes, and brownies

Chia eggs work just like flax eggs but create an even thicker, more gelatinous consistency, which makes them great for denser baked goods.

How to make it:

• Mix 1 tablespoon of chia seeds with 3 tablespoons of water.

• Let it sit for 5-10 minutes until it thickens.

• Use in place of one egg.

Photo by Karyna Panchenko on Unsplash

3. Mashed Banana

Best for: Cakes, brownies, and pancakes

Banana adds moisture and natural sweetness, so it’s perfect for recipes that don’t mind a slight banana flavor (think banana bread, brownies, or chocolate cake).

How to use it:

• Mash 1/4 cup of ripe banana (about half a banana) and use it in place of one egg.

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4. Unsweetened Applesauce

Best for: Cakes, muffins, and quick breads

Applesauce is another great moisture booster that works especially well in softer, fluffier baked goods. It also helps cut down on added sugar since it brings a natural sweetness.

How to use it:

• Use 1/4 cup of unsweetened applesauce in place of one egg.

• For extra binding, mix it with 1/2 teaspoon of baking powder.

Photo by Rachel Loughman on Unsplash

5. Aquafaba (Chickpea Brine)

Best for: Meringues, macarons, light cakes, and fluffy baked goods

If you need to replace egg whites, aquafaba (the liquid from a can of chickpeas) is a game-changer! It whips up beautifully and gives an airy texture to things like meringues, macarons, or fluffy cakes.

How to use it:

• Use 3 tablespoons of aquafaba in place of one egg.

• For best results, whip it with a mixer until it becomes light and foamy.

Photo by SJ 📸 on Unsplash

The Takeaway

When replacing eggs in baking, think about what role the egg is playing in your recipe. Need moisture? Go for banana or applesauce. Looking for binding power? Flax or chia eggs are your best bet. Need a light and fluffy texture? Aquafaba is your new best friend.

The best part? These swaps are not only plant-based but also budget-friendly, shelf-stable, and nutrient-dense. So next time you're whipping up your favorite baked goods, try one of these egg alternatives—you might just love the results!