Out of eggs, or baking for someone who can’t have them? The best egg substitutes for baking depend on the egg’s job: use ¼ cup banana or applesauce for moisture, or a flax egg for lift.
If you are still building your kitchen confidence, start with our guide to baking at home for beginners, then come back here to sort out your swaps.
| Item | Value |
|---|---|
| Volume of one large egg | About ¼ cup (four tablespoons or two ounces) |
| Flax egg (replaces one egg) | 1 tablespoon ground flax + 3 tablespoons hot water |
| Applesauce (replaces one egg) | ¼ cup unsweetened |
| Aquafaba (replaces one egg) | 3 tablespoons |
| Recipes where swaps generally fail | More than 3 eggs |
| Safe internal bake temperature | At least 165 degrees Fahrenheit |
These figures come from NC State Extension’s December 2025 guide and University of Illinois Extension. Amounts can change as sources are updated, so check the source before you rely on them.
What do eggs do in a recipe?
According to NC State Extension, eggs usually have three jobs: they bind the recipe together, provide moisture and act as a leavening agent. Your replacement has to do the job your recipe needs, not just fill the gap.
- Binder: holds the batter or dough together.
- Moisture: keeps the crumb from drying out.
- Leavening: gives the bake texture and lift.
Volume matters as well. One large egg is roughly ¼ cup (four tablespoons or two ounces), so your swap needs to make up about that much, as both NC State and Illinois Extension point out.
Illinois Extension groups its swaps by function, with separate lists for binding, leavening and moisture. Read your recipe, decide which job matters most, then pick from the matching group below.
Swaps for moisture and binding
When the egg is mainly a binder or a source of moisture, as in cakes, cupcakes, muffins and brownies, NC State Extension suggests fruit, yogurt or nut butter. For each large egg, use one of these:
- ¼ cup mashed ripe banana, which gives a definite banana flavor.
- ¼ cup unsweetened applesauce or fruit puree, which gives a sweeter, chewier, denser result with a slight fruit flavor.
- 3 tablespoons peanut or any nut butter, which adds a slight nut flavor and an obvious allergy concern.
- ¼ to ½ cup plain or Greek dairy or non-dairy yogurt.
- ¼ cup mashed avocado, which adds moisture and flavor and tends to suit chocolate.
- ¼ cup vegetable purees such as pumpkin, sweet potato, mashed beans or mashed tofu, which add moisture but no leavening.
If you are baking for someone with an egg allergy, check that your swap doesn’t bring a new one. A nut butter swap solves one problem and can create another, so fruit or yogurt-free options may be the safer pick.
For brownies, Randolph County Extension suggests ½ cup of yogurt (dairy or non-dairy) or 1/3 cup of buttermilk in place of an egg. Illinois Extension also lists 2 tablespoons of mayonnaise as a moisture swap.
Applesauce has a trade-off. In a yellow cake test, University of Maine Extension noted that it doesn’t provide as much leavening as other options, so it suits quick breads better than light cakes.
Swaps that add lift
For pancakes, quick breads and cakes that need some rise, NC State Extension points to flax seeds, chia seeds or baking powder with oil. It also warns that all of these tend to give a denser baked product. Amounts below replace one large egg:
- Flax egg: 1 tablespoon ground flax seeds plus 3 tablespoons hot water, left for five minutes to thicken.
- Chia egg: 1 tablespoon chia seeds plus 3 tablespoons hot water, left to thicken. The seeds add texture and a bit of crunch.
- Carbonated water: ¼ cup unflavored carbonated water. It works as a leavening agent but not as a binder.
- Baking powder and oil: 1½ tablespoons vegetable oil plus 1½ tablespoons water and 1 teaspoon baking powder. Again, this leavens but doesn’t bind.
Illinois Extension adds a vinegar version for leavening: ½ teaspoon baking powder, 1 tablespoon water and 1 tablespoon vinegar.
Cost and results vary. In University of Maine Extension’s February 2023 test, which used a yellow cake recipe that called for two eggs, the price per serving was $0.44 for eggs, $0.06 for flax, $0.25 for applesauce and $0.05 for seltzer.
The same test found that seltzer water gave the best texture and flavor of the substitutes tried, though the cake had a pale color. Flax didn’t affect flavor, but the seeds were visible in the batter.
Aquafaba, tofu and other options
Aquafaba is the liquid from cooked or canned chickpeas. NC State Extension says 3 tablespoons equal one egg, and you whip it until it forms a fluffy foam.
The same page describes a small-batch cookie test with flax seed, applesauce and aquafaba. All of the cookies worked and were edible, the flax and applesauce batches were the best, and the aquafaba cookies spread out a little more and tended to be crunchier.
Other swaps worth knowing
- Two egg whites, or ¼ cup commercial egg substitute, each replace one whole egg, according to Illinois Extension.
- Silken tofu works best when you process it in a blender until smooth and creamy, per the same source.
- For recipes that use eggs mainly for leavening, NC State Extension suggests trying a commercial egg replacement product.
- Randolph County Extension says about 1 teaspoon of xanthan gum per recipe can bind and add texture to egg-free cakes and cookies.
Egg wash and boxed mixes
For a glossy finish, the Randolph County guide says milk, cream or butter, dairy or plant-based, all work as an egg wash substitute. Oils, maple syrup, corn syrup and aquafaba work as well.
For a boxed cake mix, the same source says you can use any option above or plain or Greek yogurt. Adding ½ teaspoon of baking powder per egg will also help the cake to rise.
When egg substitutes fall short
Swaps have limits. NC State Extension says they generally don’t work if a recipe calls for more than 3 eggs, and that pound cakes, sponge cakes, angel food cakes and churros don’t turn out well with them.
If a bake goes flat or gummy, the swap may not be the only cause. Our guide to common baking mistakes can help you rule out other culprits.
Swaps also depend on accurate amounts, since a few extra spoonfuls of flour can change how a wet substitute behaves. Our walkthrough on how to measure flour explains how to keep that side of the recipe steady.
Test small and bake safely
Expect some trial and error. NC State Extension says you may need to experiment a couple of times before you get the product you like, so treat your first try as a test.
- Decide whether the egg is mainly binding, moistening or lifting.
- Pick one swap from the matching group and measure it carefully.
- Bake a small batch first, such as a few cookies or muffins.
- Note the flavor, texture and color, then adjust next time.
Cook egg-free bakes thoroughly too. NC State Extension says food containing flour should be baked to an internal temperature of at least 165 degrees Fahrenheit.
If you still use some real eggs, University of Maine Extension advises washing your hands after handling them and cleaning your equipment thoroughly.
Frequently asked questions
How much is one egg when baking?
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One egg is roughly ¼ cup, or four tablespoons, according to Illinois Extension. That is the volume your substitute needs to replace.
What is the best egg substitute for cookies?
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In the NC State volunteers’ small-batch cookie test, flax and applesauce gave the best results. Aquafaba cookies spread more and came out crunchier.
Can I use a substitute in a boxed cake mix?
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Yes. Randolph County Extension says you can use the options in its list or plain or Greek yogurt, and add ½ teaspoon of baking powder per egg to help the cake rise.
Which substitute works as a leavening agent?
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NC State Extension lists unflavored carbonated water and a mix of oil, water and baking powder. Both leaven but do not bind, so they suit recipes that already hold together well. You can read the details on the Brunswick County page.
Can I make angel food cake without eggs?
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Not reliably. NC State Extension says angel food cakes, sponge cakes, pound cakes and churros do not turn out well with egg substitutes.
