How to bake without eggs: 7 easy substitutes that actually work

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Ever found yourself halfway through a baking recipe only to realize you’re out of eggs?

Or maybe you’re vegan, allergic, or simply trying to cut down on animal products.

Whatever the reason, the good news is this: you can bake without eggs — and still get delicious results.

Eggs play a key role in baking by binding ingredients, adding moisture, and helping baked goods rise. But with the right substitutes, you won’t miss them at all.

Here’s how to make eggless baking easy, effective, and just as tasty.

What do eggs do in baking?

Before you swap them out, it helps to understand what eggs actually do:

Binding: Holding everything together
Leavening: Helping cakes and muffins rise
Moisture: Keeping your bake soft and not dry
Structure: Giving strength to hold shape (especially in cakes and cookies)

Depending on the purpose in your specific recipe, the right substitute will change.

7 best egg substitutes for baking

1. Mashed banana (¼ cup = 1 egg)

Perfect for: Muffins, brownies, pancakes
Adds moisture and mild sweetness. Great in recipes where banana flavor fits.

2. Applesauce, unsweetened (¼ cup = 1 egg)

Perfect for: Cakes, soft cookies
Mild in flavor and keeps your bake tender and moist.

3. Ground flaxseed (1 tbsp flax + 3 tbsp water = 1 egg)

Let it sit for 10 minutes to form a gel.
Perfect for: Muffins, cookies, breads
Adds a nutty taste and a bit of fiber.

4. Chia seeds (1 tbsp chia + 3 tbsp water = 1 egg)

Forms a gel like flax, but with a crunchier texture.
Perfect for: Breads, dense baked goods
Also high in omega-3s and fiber.

5. Yogurt or plant-based yogurt (¼ cup = 1 egg)

Perfect for: Cupcakes, cakes, quick breads
Adds richness and soft texture. Use plain, unsweetened varieties.

6. Silken tofu (¼ cup blended = 1 egg)

Perfect for: Brownies, rich cakes, custards
Neutral taste, adds protein and structure.

7. Baking soda + Vinegar (1 tsp baking soda + 1 tbsp vinegar = 1 egg)

Perfect for: Light cakes and cupcakes
Creates a fizzy lift that mimics the rising effect of eggs.

Tips for egg-free baking success

Know your bake: Use bananas or applesauce in sweet, dense recipes. Use baking soda + vinegar for lift in airy cakes.
Mix well: Fully blend substitutes to avoid uneven textures.
Start small: Try egg-free baking on a single batch before scaling up.
Adjust baking time: Eggless bakes may take slightly longer or brown differently.