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What’s the best egg substitute for baking? Whether you’re making cookies or cornbread, we’ve got answers (plus, a vegan egg substitute).

Substitutes for Eggs in Baking, vegan egg substitute
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Looking to substitute eggs in baking? It’s not an easy task! Eggs are important for the overall texture and structure of baked goods. Egg is often used as a binder in recipes, meaning that it holds the entire baked good together. It also acts as a leavener to help the baked good rise.

Of course, it’s best to use an egg if at all possible. But if you don’t have any on hand or want a vegan egg substitute, we’ve got answers too! Here are a few egg substitutes for baking.

Best egg substitute for baking

1. Flax egg (vegan egg substitute)

Flax egg is commonly used as a vegan egg substitute. Mixing ground flax seeds with water makes a gel-like substance that works as a binder. For each egg, mix together 1 tablespoon ground flax seed + 2 ½ tablespoons water and let sit for 15 minutes. (Here’s more on how to make a flax egg.)

The texture is a little different when using flax egg versus egg: you’ll get a richer, more savory flavor with egg. But it works well structurally!

Works in: Brownies, cake, cookies, cornbread, muffins, quick breads

2. Applesauce egg substitute

Applesauce can be used as an egg substitute for baking: it also works as a binder in baked goods. The ratio is to substitute ¼ cup applesauce for every 1 egg.

Because applesauce has a lot of moisture, it’s not recommended for cookies because it makes them too soft. Note that with applesauce, baked goods won’t brown as deeply.

Works in: Brownies, cake, muffins, cornbread, quick breads

Here are some of our recipes favorite that use flax egg or applesauce as a substitute for egg in baking:

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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