The Complete Guide to Egg Substitutes in Baking: Using Flax Eggs and Applesauce

Common Egg Substitutes

• Flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes until it turns gel-like. Replaces 1 egg; works well for chewy cookies and muffins.
• Applesauce or mashed banana: about 1/4 cup replaces 1 egg, adding moisture and natural sweetness. Works well for cakes and muffins.
• Tofu: blend soft tofu into a puree for a dense, silky texture — good for moist bakes like brownies.
• Store-bought egg replacers: some brands make liquid plant-based egg products designed to be used just like liquid eggs.

How to Choose a Substitute

First figure out what the egg is actually doing in that particular recipe: is it there to bind, to add moisture, or to help the bake rise? For binding, go with a flax egg; for moisture, use fruit puree; for rise, you can compensate by slightly increasing the baking powder.

Advice for Beginners

For your first attempt, start with a forgiving category like muffins or cookies — that's a much easier place to succeed than tackling something like chiffon cake, which demands a very specific egg-based rise. If your first substitution doesn't turn out as expected, don't give up on egg-free baking too quickly. Plenty of experienced bakers only found the substitute that worked best for their go-to recipes after a few failed attempts — trying it more than once is just part of the process.