10 Best Substitutes For Eggs When Baking

There are a few ingredients you always want to make sure you have stocked in your kitchen, and eggs are definitely one of them. Not only are they an incredibly versatile food, they can also be used to make some amazing cocktails like the whiskey sour and, of course, play a major role in baking. As Healthline notes, eggs provide moisture and flavor to your favorite pastries and also act as either a binding or leavening agent.

But alas, the multitude of uses for eggs in the kitchen can actually be the ingredient's downfall, as it increases the chances of finding yourself stranded with an empty carton when you suddenly get the urge to whip up a cake or a batch of brownies. Sure, you could make a quick trip to the grocery store to pick up another dozen, but why go through the hassle if you don't have to? You may actually have perfectly acceptable egg substitutes right there in your kitchen. Whether you used up all your eggs for breakfast or are looking to find a vegan alternative, there are plenty of options that you can use as a substitute for eggs when baking.

1. Bananas

For many, bananas are also a must-buy during a trip to the grocery store — even moreso now that banana bread has skyrocketed in popularity. If you happen to be one of the many people that have stocked up on the fruit recently, you've got an excellent solution on hand for baking when there are no eggs to be found. As The Pioneer Woman notes, bananas are an excellent source of moisture for your favorite treats. However, they won't be helpful in the leavening department, so you'll want to make sure your recipe also calls for something like baking soda or baking powder.

Using bananas in place of eggs is an exceptionally easy substitution as well — simply use ¼ cup of mashed banana for every egg that your recipe calls for. It is important to keep in mind that you will more than likely be able to detect the fruit's distinct flavor in your final product. Therefore, if you don't want to alter the taste of your recipe at all, there may be a better substitution on this list for you to try.

2. Applesauce

If you've ever done a Pinterest search for "healthy dessert swaps," you've likely seen applesauce mentioned more than a few times, as it can be an effective replacement for both oil and eggs in baking. When using the pureed fruit product in place of eggs specifically, The Pioneer Woman reports that it will act as a binding agent that also provides plenty of moisture — though, like bananas, you'll want to make sure that you have another leavening agent at work in your recipe.

When using applesauce as your egg replacement, follow the same ratio as mashed bananas by using ¼ cup for each egg. It is important to take note of what kind of applesauce you've got on hand as well. Unsweetened works best, but you can still use a sweetened or flavored variety if that's all you have, just make sure to cut back on the other sweeteners that your recipe calls for (via Healthline).

3. Nut butters

It's always good to have an emergency jar of peanut butter on hand when you're craving the nostalgia of a PB&J, but did you know that it can also replace the eggs in your baked goods? As it turns out, this surprising swap — which will work with whichever nut butter you prefer the most — might even do a better job than eggs do at acting as a binder while also adding some bonus nutrition to your favorite sweet treats (via Pioneer Woman). Nut butters can have a potent taste, so it's best to make this swap when you're already making something with a nutty flavor, like cookies or pancakes.

When opting for this substitution, you'll want to make sure you have the creamy version of your favorite peanut, cashew, or almond butter, which you can use three tablespoons of in place of one egg. Women's Health also suggests adding a splash of liquid, such as water or almond milk, to make it a bit easier to work with.

4. Ground flax seeds

Flax seeds are another potential egg replacement that can give your baked goods a nutritional boost. According to Healthline, the popular smoothie additive is a great source of protein, omega-3 fatty acids, and fiber, as well as vitamins and minerals, meaning you'll have even more of a reason to go back for a second treat when using them in place of eggs. However, flax seeds add a denseness and nutty flavor that might not work in every recipe. Rather, Cookie & Kate suggests reserving this option for things like muffins, simple cookies, and recipes made with whole wheat flour.

You don't want to dump a bunch of ground flax seeds into your batter, either. Instead, you want to create a "flax seed egg," or "flegg," by combining together three tablespoons of warm water with one tablespoon of finely ground flax seeds (via The Pioneer Woman). Give the mixture about 10 minutes to thicken up and then use in place of one egg in your recipe.

5. Aquafaba

Aquafaba may have a fancy name, but it isn't something you'll have to go searching a specialty grocery store to find. This product is actually the starchy liquid leftover from a can of chickpeas or other canned beans, making it yet another easily accessible substitution for eggs in your baking ventures. 

You may notice that aquafaba is similar in consistency to raw egg whites, but it has much more use than whipping up a vegan meringue; per The Kitchn, its composition also gives it the ability to emulsify, gelatinize, thicken or act as a binder in your recipes. No need to worry about this product altering the taste of your baked goods either, as The Kitchn ensures the residual bean flavor will disappear during the baking process.

According to Rainbow Plant Life, you can use one tablespoon of aquafaba to replace one egg yolk, two to replace one egg white, and three tablespoons as a replacement for one whole egg in your baked good recipes. You'll want to make sure you whisk the bean liquid for about 45 seconds when using it as a whole egg substitute so it gets a fluffy, foamy texture.

6. Silken tofu

You may not have even known about silken tofu a year ago, but thanks to everybody's favorite food-hack sharing social media platform, TikTok, the ingredient has really gotten a chance to shine. According to Healthline, this version of the soy-based product has a higher water content and softer consistency than the regular tofu often used in cooking. Once mashed or pureed, silken tofu gets a smooth and — dare we say it — silky texture that makes an excellent plant-based and flavorless replacement for eggs.

There is one downside to this egg replacement, though. Per Healthline, silken tofu can leave your baked goods denser than if you were to make them with eggs. For that reason, it's best to save this swap for things like brownies or pie fillings, where you can use ¼ cup pureed silken tofu as a replacement for one egg.

7. Carbonated water

It may seem surprising that you can replace the almighty egg with something as simple as carbonated water in your baked goods, but this swap actually yields some amazing results. Per Healthline, this substitution works especially well in recipes for cakes, cupcakes, and breads because the carbonation will trap the air bubbles, leaving you with a final product that is "light and fluffy." 

In fact, The Kitchn even gave it a 10 out of 10 in their quest to find the best possible egg substitution, noting that when using it in a recipe for vanilla muffins, the final product was almost identical to the batch that used eggs. It also won't affect the taste of your treats, so long as you don't accidentally use a flavored version like LaCroix or Waterloo.

When swapping eggs for carbonated water, you can use ¼ cup of the fizzy stuff in place of one egg in your recipe.

8. Vinegar and baking soda

We're taking a walk down memory lane with this amalgamation of pantry staples, which you may recognize from your seventh grade science fair project. However, instead of using vinegar and baking soda to make a papier mâché volcano erupt, you can revisit the combination to make a replacement for eggs, particularly when they're the main leavening ingredient in your baked goods (via The Pioneer Woman). Similar to what you demonstrated in class all those years ago, the mixture of vinegar and baking soda will induce a chemical reaction that Healthline says is exceptionally great for cakes, cupcakes, and breads, as it will leave them "light and airy."

Distilled white vinegar is the best option to use, though apple cider vinegar can also work, so long as you don't mind a slight fruity taste to your treats. A combo of one tablespoon of the tangy liquid plus one teaspoon of baking soda can replace each egg in your recipe, though instead of combining the two together right off the bat, Women's Health suggests adding the vinegar in with your wet ingredients and the baking soda in with the dry to avoid starting the reaction off too early and making a mess.

9. Water, vegetable oil, and baking powder

Vegetable oil and baking powder are two other common pantry ingredients and, when combined with water, create another Alton Brown-esque egg replacement that you can put together when the next time you're spending an afternoon baking in the kitchen. Similar to a vinegar and baking soda concoction, The Pioneer Woman says that this one works best in recipes where eggs are acting as the sole leavening agent, like in muffins or scones, and is also suitable for those following a vegan diet.

According to The Kitchn, you can replace one large egg with a combination of two tablespoons of water, one teaspoon of vegetable oil, and two teaspoons of baking powder. However, using too much of this substitution can render your final products on the oily side, so you should only use this mixture when your recipe requires three eggs or less.

10. Mashed potatoes

We've shared a few interesting substitutions for eggs on this list, but you probably never expected to see mashed potatoes on this list. As it turns out, the side dish that everybody loves to eat on Thanksgiving can add some serious moisture to your baked goods, making them an unconventional yet surprisingly effective option for the times you find yourself lacking in the egg department. You don't have to save leftover mashed potatoes from the night before, as instant mashed potatoes do the job just fine. 

Per G-Free Foodie, either ¼ cup of last night's side dish or 2 tablespoons of instant potato flakes will do the trick. Mashed potatoes are a great choice when baking breads and rolls.

Panic mode no longer needs to set in when you run out of eggs. As you can see, there are plenty of suitable choices for baking around the house that will save you from that last-minute trip to the grocery store.