5 Vegan Substitutes for Eggs in Baking

During my years as a vegan, I always kept a box of Ener-G Egg Replacer around for baking. Most of the time people couldn’t even tell that my cookies, muffins, and other baked goods were egg-less. But while Ener-G is a solid go-to, there are so many more vegan egg substitutes you can try as well. In fact, although I am no longer a strict vegan, I continue to use egg substitutes in some of my baking.

Here are five vegan substitutes for eggs to try.

Made from potato and tapioca starch, Egg Replacer is free of eggs, gluten, wheat, casein, dairy, yeast, soy, tree nuts, and peanuts, making it useful for vegans and those with food allergies. Mixed with water, this relatively flavorless product does a good job of mimicking eggs in baked goods like cookies, muffins, and some cakes.

• How much to use: The ratios on the box are a good starting point but depending on your recipe, you may have to play around a bit.

Finely ground flaxseed makes an excellent binder. However, it has a nutty flavor that’s best reserved for whole-grain baked goods and pancakes. (Sara Kate did use flax in her vegan/gluten-free chocolate cupcakes, with good results.)

• How much to use: The basic ratio is 1 tablespoon of ground flaxseed and 3 tablespoons of water to replace 1 egg.

Silken tofu is relatively flavorless but it can make baked goods dense, so it’s best used in brownies and some quick breads and cakes.

• How much to use: Use 1/4 cup of puréed tofu for 1 egg.

This is a decent egg substitute for fluffier baked goods.

• How much to use: Use 1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar for 1 egg.

Banana adds lots of moisture and some extra sweetness in muffins and cakes, so you need to adjust the sugar amount in your recipe. I haven’t actually used this one, as I’m allergic to banana, but I’m sure some readers can chime in!

• How much to use: Different sources recommend anywhere from 1/2 to 1 mashed banana as a replacement for 1 egg.

I’ve also heard that you can use chia seeds, applesauce, or even mashed avocado in baked goods — have you ever tried? Share your own tips and experiences in the comments.

Updated from a post originally published January 2011.