If you need to know how to replace eggs in baking, don’t worry, I have 10 vegan egg alternatives that you can use. I have been vegan for over 24 years and have successfully replicated hundreds of family recipes using vegan egg alternatives. There are 10 main things you can use to replace eggs in baking and I will outline them for you here.

A chart showing 10 things that you can use instead of eggs in baking.

The Purpose of Eggs in Baking.

In baked goods, we use eggs to bind ingredients together, serve as a leavening agent, and add moisture. The 10 vegan egg alternatives outlined in this post, will also bind, leaven, and add moisture to your baked goods. If you want to replace more than two eggs or replace eggs as the main ingredient like in scrambled eggs, vegan omelets, or quiche, you will need to use tofu or chickpea flour to replace many eggs.

How to replace eggs in baking

If you are baking muffins, cakes, or cookies and the recipe calls for 1-2 eggs, you have many choices in what you use to replace the eggs. (If you have a recipe that calls for 3-4 eggs, I find that the chickpea flour egg method is the only one that yields good and consistent results.)

Six small white bowls with different types of egg replacements that you can use in baking with each labeled including chickpea egg, baking soda and vinegar, carbonated water, flax egg, chia seed egg, and apple sauce.

These are 10 things that you can use instead of eggs in baking. They provide the proper moisture needed, plus they provide bind and lift in the baking process

1. Chickpea flour

2 TBSP chickpea flour + 2 TBSP water +1 tsp oil = 1 egg

Mix well, then allow it to sit for at least 5 minutes.

  • Pro – Easy to find in most stores, adds protein to baked goods, and works well in nearly every recipe. It is light in color and doesn’t change the taste, texture, or appearance of your baked goods. Binds together when heated so it can replace many eggs in a recipe. The best choice if replacing more than 2 eggs in your baked good!
  • Cons – It needs to be fully cooked before eating. Raw chickpea flour tastes terrible until cooked and will make cookie dough taste awful until you bake it.

Best Uses – I use chickpea flour eggs when making vegan crepesvegan French toastfudgy vegan browniesvegan pumpkin pie, and vegan chocolate chip cookies. They cook up indistinguishable from those made with eggs. It also works great as a binder in things like fritters and as an egg wash before breading foods.

2. Ground flax seeds

1 TBSP ground flax seeds + 2 1/2 TBSP water = 1 egg

Mix well, then allow it to sit for at least 5 minutes.

  • Pro – Easy to find in most stores, adds fiber and nutrients to baked goods, flax is shelf stable and will keep well in the pantry, and works well.
  • Cons – Has a grainy texture, leaves brown flex in your baking.

Best Uses – Healthy vegan muffinsvegan zucchini breadvegan pumpkin breadvegan chocolate cookies, and vegan sausage rolls.

3. Applesauce

1/4 cup applesauce = 1 egg

Tip – the individual applesauce snack cups are 1/2 cup and equal to 2 eggs in baking.

  • Pro – Easy to find in most stores, adds fiber and nutrients to baked goods, and works well.
  • Cons – Add sweetness, so it’s best in sweet baked goods.

Best Uses – I like to use apple sauce in the best vegan banana breadcranberry orange muffinsvegan strawberry muffins, and lemon poppy seed muffins.

4. Mashed Banana

1/4 cup mashed banana = 1 egg

(You can also use mashed avocado.)

  • Pro – Easy to find, adds nutrients to baked goods, and works well.
  • Cons – Add sweetness and a strong banana flavor, so it’s best in sweet baked goods where a banana taste works well.

Best Uses – It’s best in banana breadmuffins, spinach muffins, or oatmeal cups.

5. Pumpkin Puree

1/4 cup pumpkin puree = 1 egg

  • Pro – Easy to find, adds nutrients to baked goods, and works well.
  • Cons – Add sweetness and a slight pumpkin flavor and bitterness, so it’s best in sweet baked goods where pumpkin flavors work well.

Best Uses – It’s best in pumpkin breadpumpkin muffins, or banana pancakes. It also works well in baked goods like cakes, pumpkin cookies, and pumpkin brownies, but will give your baked goods an orange color and a slight pumpkin flavor.

6. Aquafaba

3 TBSP liquid from a can of chickpeas whipped for 1 minute = 1 egg

  • Pro – Easy to find and uses something you may otherwise throw away.
  • Cons – Doesn’t provide as much lift and structure as many other choices.

Best Uses – Aquafaba is okay in muffins and cookies, but really the best use is for egg washes and meringues.

7. Chia Seeds

2 tsp chia seeds + 4 TBSP water = 1 egg

Allow it to sit for 15 minutes to jell up. (You can grind up the chia seeds in your blender first for a smoother texture and allow them to soak up the water faster.)

  • Pro – Has strong binding power and adds nutrients to baked goods.
  • Cons – It’s gritty and adds a texture similar to poppy seeds to your recipes.

Best Uses – Chia seeds are best used in muffins or sweetbreads and other vegan baking where you don’t mind a seedy texture.

8. Carbonated water

1/4 cup carbonated water = 1 egg

Any seltzer water, club soda, or any carbonated beverage will work. It’s great for replacing eggs in muffins and cakes by adding moisture and the carbonation helps them rise.

  • Pro – Easy to find in most stores, adds lift to baked goods, and works well in many recipes.
  • Cons – It only works to replace the moister of eggs and to give baked goods lift. It doesn’t add protein or work as a binder.
  • Best Uses – I use this in my easy vegan soda box cake recipe and in combination with baking soda and vinegar for a light and airy vegan sponge cake.

9. Baking soda and vinegar

1 tsp baking soda + 1 TBSP vinegar = 1 egg

You can use white vinegar, apple cider vinegar, and even lemon juice for this.

  • Pro – Easy to find, you probably already have it in your pantry, and it works well.
  • Cons – It doesn’t add any nutrients, it just provides lift, and a little structure.

Best Uses – It’s a great choice for cakes and cupcakes and I always use it in my mini vegan cupcakesvegan vanilla cake, and vegan chocolate cake recipes.

10. Baking Powder

1 tsp baking powder + 1 1/2 tsp oil + 1 1/2 tsp water = 1 egg

Note – You must use baking powder, not baking soda.

  • Pro – Easy to find, you probably already have it in your pantry, and it works well.
  • Cons – It doesn’t add any nutrients, it just provides lift, and a little structure.

Best Uses – It works well for muffins, cakes, and cupcakes, but I usually prefer the baking soda and vinegar method instead.

Want to replace eggs in other recipes like scrambled eggs, omelets, quiche, French toast, crepes, and more? Or do you want to learn how to make things like vegan meringue or what to use for a vegan egg wash? Read more about how to replace eggs in any recipe.