What can you Substitute for an Egg in Baking?

Eggs are a key requirement in baking and act as the binding agent in quick bread, muffins, and cakes. But what can you use in baking in place of eggs? The taste, texture, and appearance of the ingredients that successfully replace eggs can differ. Here are a few well-liked egg-free substitutes: Fruits, baking soda, soy lecithin, and seltzer. Before choosing one to use, it’s important to try out a few different options because each has advantages and disadvantages of its own.

What can You Substitute for an Egg in Baking

What can you Substitute for an Egg in Baking?

Because they are so nutritious and adaptable, eggs are a preferred food for many people. They are particularly prevalent in baking, where almost all recipes call for them. But some people avoid eggs for various reasons. Fortunately, you have lots of options for substitutes.

The different ingredients that can be used in place of eggs are examined in this article.


Fruit purees can be used in recipes where eggs aren’t allowed. Fruits include pectin, which improves the capacity of other substances to bind with one another. The ability of bananas to bind substances together is particularly strong. The pectin content in apples makes apple puree a great alternative to eggs. Many recipes that call for eggs can be made with banana puree.

Applesauce is a different common egg alternative. Applesauce is a fantastic alternative to eggs in many baked items, even though it lacks the texture of eggs. Despite not being as creamy as eggs, applesauce and bananas will add the same moistness and flavor to baked items. Consider if you want a dense or light texture when baking with egg alternatives. Egg replacements that both perform well are applesauce and sparkling water.

Soy Lecithin

In many situations, soy lecithin can replace eggs. It has a potent stabilizing effect that makes recipes more cohesive and smooth. It is used in baking and cooking for various purposes, including thickening batters and sauces. Soy lecithin enhances the creaminess of dishes and is a great addition to custards, mayonnaise, and baked goods. Additionally, it gives sweets like souffles and cake structures.

While many people might believe that eggs are essential for many meal preparations, they lack the knowledge or skill to replace them in their recipes. Health food stores carry soy lecithin, which can be used in recipes in place of egg yolks. One tablespoon of soy lecithin can completely replace the yolk of an egg, thanks to its exceptional binding abilities. You can also use silken tofu, flavorless and softer than regular. You can substitute one-fourth cup of soy lecithin for the silken tofu if you don’t have any.

Baking Soda

Baking soda is a natural leavener that some bakers utilize. Baking soda and carbonated water have an acidic impact and cause a comparable braking response. In some recipes, bubbling water can be used in place of the egg. Gluten-free cakes and waffles can be made with seltzer water. As effective egg alternatives, yeast, cornflour, and chickpea flour are also available.

Although baking soda can sometimes substitute eggs in recipes, it works best in light, fluffy baked items that don’t require a lot of volumes. Sodium bicarbonate is the main ingredient in baking soda. However, it needs acid or liquid to work. If you’d rather, you can also use baking powder instead of an egg. To use baking powder, you must substitute a small amount of water or baking powder for one egg.


Aquafaba can be substituted for omelets and scrambled eggs, among other dishes. However, scrambled or fried eggs cannot be replaced with aquafaba. You may try switching it out for tofu by including nutritional yeast and seasonings. Scrambled eggs with mung beans is another option. The JUST Egg, derived from mung beans, would be a comparable replacement. The use of chickpea flour is a further option.

White beans and chickpeas are only two examples of the many pulses used to make aquafaba. It is better to use a neutral flavor, like white beans. Equal to one egg is one cup of aquafaba. Use two tablespoons of aquafaba instead of one if you’re substituting an egg white. To prevent a problem with the product’s consistency if you are replacing an egg, you should adhere to the directions on the packaging.


Seltzer works well in place of eggs when baking, although it’s not quite as wonderful as aquafaba. Baking soda is activated by seltzer, producing a similar outcome to vinegar. Light-baked products like cakes and waffles taste great when made with seltzer water. Some recipes instruct you to mix one egg, butter, and a teaspoon of seltzer.

Seltzer can also be used in baking. It produces tiny bubbles combined with cake batter that enlarge during baking to give the cake a light and airy feel. Adding a seltzer will help the vegetables maintain their color when cooking vegetables. Seltzer can take the place of milk in waffle recipes when used in baking. It will result in a fluffy texture and is a natural egg substitute.


Plain yogurt works well in recipes where eggs are a binding agent, adding moisture and improving the texture of the finished dish. It is another fermented dairy option that can replace eggs. This choice works best Use 1/4 cup of plain yogurt in place of one egg in this substitution. Or cakes, muffins, and other recipes using leavening agents.

Mashed Avocado

Although mashed avocado may appear very different from an egg, its rich, savory flavor and thick, creamy texture make it a great egg substitute for baked items, where the egg is mostly used for flavor and moisture. (Consider muffins or brownies.) Due to the absence of eggs, your recipe’s final product won’t likely brown as much, but it should still be juicy—mash avocado to a silky smooth consistency to replace one egg in this recipe.


If you have arrowroot powder on hand, you’re lucky since you can substitute it for eggs in any recipe that calls for another leavening ingredient. Combine two tablespoons of arrowroot powder with three tablespoons of water to create a slurry that can be used in place of one egg in this recipe.

Vegetable Oil, Water, and Baking Powder

For quick bread, scones, and other baked products without another leavening ingredient in the recipe, you may combine these two kitchen essentials to create an egg substitute with leavening power. Add 1 1/2 tablespoons of vegetable oil, 1 1/2 tablespoons of water, and one teaspoon baking powder to replace one egg.


Buttermilk will work for baking a cake or preparing a batch of muffins. This fermented dairy beverage assists recipes that already call for a leavening agent to bind ingredients and provide moisture to baked goods (baking soda or baking powder, for example). Use one-fourth cup of buttermilk in place of one egg in this substitution.

How do you Choose the Right Egg Substitute?

What you’re making will determine everything! Indeed, you can’t utilize these alternatives to poach eggs. Even a scramble without eggs is an option that could surprise you. Oil or applesauce work well as alternatives for eggs in recipes that need either a binder or moisture. Try combining vinegar and baking powder if the eggs are a leavening agent when making muffins.

Why do We Use Eggs in Baking?

In baking, eggs have various uses. In the following ways, they enhance the consistency, color, flavor, and structure of baked goods:

Binding. Eggs aid in blending and holding together substances. Food is given structure by doing this, which keeps it from disintegrating.

Leavening. Foods expand when heated because of air pockets that eggs trap in the food. The volume and light, airy texture of baked goods like soufflés, angel food cakes, and meringues are produced from foods puffing up or rising.

Moisture. Eggs release liquid absorbed by the other components in a recipe, adding moisture to the final result.

Appearance and taste. Eggs help other items’ tastes blend and brown when heated. They contribute to the baked foods’ golden-brown look and help make them taste better.

Why Replace Eggs in Baking?

There are several situations where eggs in a recipe need to be changed. The most typical examples are:

  • Many newborns and young children suffer from egg allergies. Most kids grow out of them. There are, however, isolated cases where the allergy persisted into adulthood.
  • Vegan diet: Some individuals follow a vegan diet and refrain from consuming dairy, meat, or eggs. The main stress for vegans is giving up all animal products.
  • Lack of availability of eggs: We frequently want to create a cake or some brownies but do not have any eggs on hand.

Is it Possible to Make Brownies without Eggs?

Brownies can be made without eggs, yes. In a brownie recipe, eggs help bind the flour, sugar, and butter together. They also add moisture and help leaven the mixture, which makes it fluffy.

We’re not guaranteeing that using egg substitutes would produce precisely the same outcomes as using actual eggs. But these are some excellent alternatives we can utilize that will be fairly close!


Eggs help to give baked items their general shape, color, flavor, and consistency. Unfortunately, some people either prefer not to consume eggs or are unable to. Fortunately, several items can take the place of eggs in baking, though not all of them behave the same way. You might need to experiment with different egg substitutes to achieve the texture and flavor you want in your recipes. While some egg substitutes work best for dense, hefty items, others are fantastic for light, fluffy baked foods.