Do you have an egg allergy and love to bake? If you answered, yes, then this blog post is for YOU! Baking brings comfort and joy to most, but when you’re allergic to eggs, baking may seem overwhelming.
However, you no longer need to worry! This post includes the Best Egg Substitutes for Baking that will keep you baking, entertaining, and enjoying life with your friends and family.
The Best Substitutes for Eggs in Baking
The Replacement Amount – 1/4 c. Unsweetened Applesauce = 1 Egg
Unsweetened Applesauce has been used to replace eggs and oil in recipes for many years. Because of a similar consistency to eggs, Unsweetened Applesauce binds ingredients together in a similar way as an egg would. In addition, this egg substitute adds a slightly sweet flavor to recipes. Finally, Unsweetened Applesauce is used in most baking recipes from Sourdough and More, and is a particularly delicious substitute in muffins, waffles, cookies, cupcakes, bread, and more!
The Egg Replacement Amount – 1 1/2 tbsp. of Ground Flaxseed + 3 tbsp. Warm Water = 1 Egg
A Flaxseed “Egg” is an easy and dietary-friendly substitute for eggs in baking. To create the Flaxseed “Egg,” simply combine 1 1/2 tbsp. of Ground Flaxseed with 3 tbsp. of Warm Water, stir it, and let it sit for 5 minutes to make a paste-like consistency.
Then, add it to cookie, muffin, or cake recipes as you would an egg. Furthermore, Flaxseed will also provide other health benefits including fiber, improving digestive health, lowering cholesterol, and may prevent heart disease. Other than it being an egg substitute for baking, Flaxseed “Eggs” are also beneficial for your health.
The Egg Replacement Amount – 1/4 c. Pumpkin Puree = 1 Egg
Similar to Unsweetened Applesauce, Pumpkin Puree makes for a slightly sweet substitute for eggs in baking. Pumpkin Puree has a similar consistency to applesauce and a scrambled raw egg, which makes this an excellent egg substitute in baking.
However, because of the color of Pumpkin Puree, it is best to use this egg substitute in darker batters such as Pumpkin Bundt Cake, Pumpkin Chocolate Chip Muffins, Pumpkin Sourdough Bread, Decadent Chocolate Sourdough Brownies, and more. Using Pumpkin Puree in darker batters won’t change the color of the finished product. Finally, Pumpkin Puree makes for a tasty, nutritious, and easy substitute for eggs in baking.
Sourdough Starter Discard
The Egg Replacement Amount – 3 tbsp. Sourdough Starter Discard = 1 Egg
Sourdough Starter Discard makes for a tangy and slightly sour substitute for eggs in baking. Because of its consistency, Sourdough Starter Discard binds batters in a similar way as an egg would. Furthermore, in addition to binding ingredients in baking, Sourdough Starter Discard can also be used as an egg replacement in meatballs, Sausage Balls, crab cakes, and more!
The Egg Replacement Amount – 1/4 c. Carbonated Water = 1 Egg
Carbonated Water comes to the rescue, again, as an egg substitute for baking. Furthermore, this 1 ingredient replacement yields baked goods that will make you question how there isn’t an egg in the recipe. Substitute 1/4 cup of plain, carbonated water for 1 egg in a recipe and watch the magic happen! Finally, this, along with Unsweetened Applesauce and Sourdough Starter Discard are some of my go-to’s for egg substitutes when baking.
The Egg Replacement Amount – 1/4 c. Mashed Banana = 1 Egg
Much like Unsweetened Applesauce and Pumpkin Puree, mashed Banana is an easy substitute for eggs in baking. However, unlike Pumpkin Puree and Unsweetened Applesauce, the flavor of Banana is strong with this replacement. Therefore, if you wish to try mashed Banana as an egg substitute, we’d recommend using it in pancakes or a lighter cake recipe.
The Egg Replacement Amount – 3 tbsp. Aquafaba = 1 Egg
Aquafaba is the liquid from a can of beans or Chickpeas. Furthermore, it is a popular egg substitute for baking because of its composition of carbohydrates, proteins, and soluble plant solids that mimic the consistency of an egg.
In addition to being a binding egg substitute for baking, it can also be used to emulsify, foam, gelatinize, and thicken. It can also be used to make Vegan Meringue! Finally, this bean liquid can be used in various ways and makes an excellent substitute for eggs in baking.
The Egg Replacement Amount – 2 tbsp. Arrowroot Powder + 3 tbsp. Warm Water = 1 Egg
Arrowroot Powder is a Vegan egg substitute for baking. Combined with water, Arrow Root powder is made into a slurry and then can be mixed into batters as an egg would. However, one thing to keep in mind when using Arrowroot Powder as an egg replacement is that it may leave your batter a bit drier. Therefore, it is recommended that you add a touch more liquid such as dairy-free milk or water to help your baked goods stay moist.
Chia Seed “Egg”
The Egg Replacement Amount – 1 tbsp. Chia Seeds + 3 tbsp. of Warm Water = 1 Egg
Similar to a Flaxseed “Egg,” a Chia Seed “Egg” makes for an excellent substitute for eggs in baking. Furthermore, Chia Seed “Eggs” can be made in a similar way to a Flaxseed “Egg” by adding 3 tbsp. of Warm Water into Chia Seeds, let it set for 5 minutes, and then add it into batters such as cupcakes, pancakes, or scones batters. Finally, Chia Seed “Eggs” make a fantastic egg substitute in baking and provide additional health benefits, too!
Oil + Water + Baking Powder
The Egg Replacement Amount – 2 tbsp. Warm Water + 2 tsp. Baking Powder + 1 tsp. Avocado or Coconut Oil = 1 Egg
Pantry staples are at their finest with this egg replacement in baking. By combining water, Baking Powder, and oil, you can create a fantastic substitute for eggs in a variety of recipes. Furthermore, this is one of the better egg substitutes for baking as it does not change the taste, texture, or composition of most batters.
In addition, the oil in this mixture will create a crustier exterior on your baked goods in a similar way as brushing an egg wash would do. Finally, oil + water + baking powder makes for a simple, easy, and excellent substitute for eggs in baking.