Looking for easy egg substitutes for baking? From fruit purees and oil to tofu and buttermilk, these alternatives are here to save the day! Whether you’re out of eggs or just want to mix things up, these easy substitutes will take your baked goods to the next level.

1.Vegetable Oil + Baking Powder + Water

Looking for an egg substitute that works like a charm in quick breads and muffins? This blend is your answer! It’s perfect for recipes where eggs are the only leavening agent.

Here’s the lowdown: This substitute shines in sponges, adding a wonderful lightness. However, it’s not the best fit for recipes where eggs are the star, like puddings or custards.

And if you’re baking cookies, you might want to skip this one–it can make the dough too thin.

To use, simply replace one egg with 2 tablespoons of water, 2 teaspoons of baking powder, and 1 teaspoon of vegetable oil. Easy peasy!

2.Buttermilk

Looking for a top-notch egg substitute? Buttermilk is here to save the day! Its acidity makes it a perfect match for recipes using baking soda.

Whether you’re whipping up cakes, pancakes, waffles, or muffins, buttermilk adds moisture and tenderness. Need a substitute? Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk–even plant-based milk works for a vegan twist!

Swap 1 egg with 1/4 cup of buttermilk and bake your way to deliciousness with ease.

3.Unsweetened Applesauce

Looking for a top-notch egg substitute? Unsweetened applesauce is here to save the day! It works like a charm as a binding agent, bringing all your ingredients together in perfect harmony.

Whether you’re whipping up brownies, cookies, cakes, cupcakes, quick bread, or pancakes, applesauce is a versatile option. Just a heads-up: it might add a hint of fruity flavor and result in a denser texture.

Also, don’t forget to add a leavening agent to help your recipe rise nicely. The substitution is easy–swap 1 egg for 1/4 cup (4 tablespoons) of unsweetened applesauce.

Give it a try and see how it enhances your baking!

4.Egg Replacer

Egg replacers might not be a traditional substitute, but they’re a game-changer for baking emergencies. These mixes have a long shelf life, so it’s smart to keep a bag on hand.

As the name suggests, egg replacers combine ingredients to mimic the role of a whole egg. Popular brands include Ener-G, Bob’s Red Mill, and Namaste Foods–just follow the package instructions, and you’re set.

But here’s the kicker: you can easily make your own large-batch version at home. Simply mix the ingredients in a bowl and store them in an airtight container.

Egg replacers shine in pancakes, muffins, crepes, and waffles. Just create a slurry with water and add it to your batter.

Pro tip: Get your bake in the oven quickly after adding the replacer, as the leavening agents lose their punch if they sit too long.

To substitute, replace 1 egg with 1/2 rounded tablespoon of egg replacer plus 2 tablespoons of water. (Note: Amounts may vary slightly by brand.)

5.Carbonated Water (Seltzer)

Carbonated water is a game-changer as an egg substitute because it creates an incredibly light and airy texture. Plus, it adds moisture, ensuring every bite is perfectly tender.

Unlike other egg substitutes, it doesn’t add any flavor, so it lets your other ingredients shine. The only downside? It doesn’t bring that rich, creamy quality eggs provide.

Still, you’ll be amazed at how well it works in cakes, cupcakes, quick bread, and even fry batters for pancakes, waffles, or funnel cakes.

To use it, simply replace one egg with 1/4 cup (4 tablespoons) of carbonated or seltzer water. It’s a simple swap that delivers big results!

6.Pumpkin

Thinking of fall flavors? Pumpkin makes a fantastic egg substitute in baked goods! Like applesauce and bananas, it acts as a binding agent, creating a super moist texture.

Keep in mind that your treats will have a hint of pumpkin flavor, so plan your recipe accordingly. Pumpkin works wonders in quick bread, pancakes, cakes, and cookies.

Just remember to add baking powder or baking soda for that extra lift. While pumpkin can also replace oil or butter, we recommend keeping the butter for that rich flavor.

To substitute, use 1/4 cup of pureed pumpkin for each egg. Happy baking!

7.Flaxseed Meal (or Chia Seeds)

Looking for a top-notch egg substitute in baking? Ground flax or chia seeds are here to save the day!

While they’re fantastic for adding structure, keep in mind they don’t act as leavening agents, so you’ll need to add an extra leavener for that lift.

Also, their slightly grainy texture makes them less ideal for smooth recipes like pudding. But where they shine is in pancakes, waffles, and quick bread–perfect for adding a nutty flavor and extra fiber.

To use, mix 1 tablespoon of ground flax or chia with 3 tablespoons of water to replace one egg. Happy baking!

8.Silken Tofu

Silken tofu is a fantastic egg substitute in baked goods, bringing protein, moisture, and richness to your creations.

It helps keep your bakes stable and adds a lovely depth of flavor without overpowering the other ingredients. While it results in a slightly denser texture, the extra moisture it provides is well worth it.

Use it in cakes, cupcakes, or brownies for a delicious twist. To substitute, simply replace one egg with 1/4 cup (4 tablespoons) of mashed silken tofu.

9.Yogurt

Looking for an egg substitute? Yogurt is a fantastic option if you’re not vegan!

It works like a charm because of the way it reacts with the leaveners in your recipe, helping your bakes rise beautifully. Just grab a cup of full-fat, plain yogurt–Greek or Icelandic work perfectly.

Avoid flavored yogurt, as the added sugar might throw off the texture and taste. Yogurt is great in brownies, cakes, quick bread, and pancakes. I especially love using it in banana bread!

To substitute, simply replace one egg with 1/4 cup (4 tablespoons) of yogurt. It’s a simple swap that makes a big difference!

10.Mashed Banana

Mashed bananas are a fantastic substitute for eggs in baking, offering natural sweetness and moisture. They work especially well in recipes where a fruity touch enhances the flavor, like brownies, blondies, cakes, and cookies.

However, they might not be the best choice for delicate flavors like almond or lemon cakes. To use mashed bananas as an egg substitute, replace one egg with half a medium mashed banana.

Don’t forget to add a leavening agent to help your baked goods rise beautifully.