Eggs (in baking) substitutes

Best swap: Unsweetened applesauce. Use ¼ cup unsweetened applesauce per 1 egg.

In cakes, muffins and quick breads an egg mostly adds moisture and a little binding, so it is easy to swap. These work best when you are replacing one or two eggs. For meringues, sponges or anything that relies on whipped egg, there is no good swap.

I need eggs Change this and every amount below updates.

What to use instead of eggs (in baking)

1. Unsweetened applesauce

Best Vegan

¼ cup unsweetened applesauce

Best for: Moist cakes, muffins, brownies

Adds moisture with no flavour of its own. Great for up to 2 eggs.

2. Mashed banana

Vegan

¼ cup mashed ripe banana (about half a banana)

Best for: Muffins, pancakes, banana-friendly bakes

Adds a mild banana flavour, so best where that suits.

3. Flax egg

Vegan

1 tbsp ground flaxseed

3 tbsp water

Best for: Cookies, denser bakes, wholegrain recipes

Mix and rest 5 minutes until gloopy before using. Adds a nutty note.

4. Plain yogurt

¼ cup plain yogurt

Best for: Cakes and muffins

Keeps things moist and tender. Buttermilk works the same way.

Eggs (in baking) substitutes: common questions

What can I use instead of eggs in a cake?

Use a quarter cup of unsweetened applesauce or mashed banana per egg for moist cakes and muffins, or a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, rested 5 minutes) for a vegan bind. These work best for one or two eggs.

How much applesauce replaces one egg?

A quarter cup (about 60 g) of unsweetened applesauce replaces one egg in most cakes, muffins and brownies.

More ingredient swaps

🥛 Buttermilk 4 substitutes 🧂 Baking powder 2 substitutes 🧂 Baking soda 1 substitute 🟤 Brown sugar 3 substitutes