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If you’re a new vegan or are allergic to eggs, look no further because this guide will walk you through my 16 favorite vegan egg substitutes for baking and binding. This article includes the best vegan alternatives for whole eggs and egg whites, plus when to use them.

Below you’ll find a handy printable conversion chart as well as a video tutorial!

vegan egg substitutes on a grey background.
vegan egg substitutes

Over the past decade of being vegan, I’ve dabbled with pretty much every vegan egg substitute at one point or another. This has led to frustration, confusion, and me learning a lot about what works when and where. 

I’ve decided to put together this baking guide for you all, since not all vegan substitutes are created equal. And it can be a bit confusing knowing how and when to use each one! 

NOTE: Not all vegan substitutes work well in every baking application. Certain substitutes work best in cakes while others perform wonderfully in custards or pies. 

While there are dozens upon dozens of different substitutes, I’ve narrowed this list down to the 16 vegan egg alternatives I use most frequently and the ones that are the most accessible to you all. 

Why Use An Egg Substitute?

  • Egg Allergy: if you’re allergic to eggs, no worries, you can still achieve beautiful baked goods with the following substitutes.
  • Vegan or Lacto-Vegetarian: if you’re a vegan baker, whether for ethical, environmental or health reasons, then it’s handy to have a few favorite egg substitutes in your repertoire for a variety of applications.
  • Out of Eggs: maybe you’ve just run out of eggs, and you need a quick substitution for your recipe. This guide will help you pick the best option for your use case.

Egg Uses

Eggs are used for 5 main reasons in baking which is why there isn’t a one-size-fits-all vegan substitute (at least yet!). Instead we have to pick and choose the substitute based on the function of the egg we are trying to replace. For more info about eggs and how they’re used in baking, you can visit this article.

  • Binding: whole eggs firm up and create structure, and act as a binding agent when heated. 
  • Fat & Moisture: egg yolks add fat to baked goods, creating rich flavor and a velvety texture.
  • Thickening: when egg yolks are heated, the proteins gel together helping to thicken custards and puddings.
  • Leavening: whipped egg whites (or whole eggs mixed with sugar) create structure, act as a leavening agent, and help create an airy or light texture.
  • Egg Wash: eggs are also used to create a beautiful golden brown sheen on the exterior of baked goods. I’ve already put together a complete vegan egg wash guide! Visit this post for the best vegan egg wash substitutes.

Printable Guide

Below is a printable cheat sheet to keep in your kitchen. Keep in mind that more often than not, it’s best to find a dedicated vegan recipe for what you are baking. 

Often when testing a recipe, I’ll find I have to tweak the conversions slightly or combine multiple substitutes together for the best results. 

In the post below, I’ve linked to some of my favorite recipes I’ve created that use each substitute for your reference. 

Want to save these substitutes for later? Print or pin this image to Pinterest!
vegan egg substitutes for baking and binding.

Vegan Egg Substitutes for Baking & Binding

Below are my favorite vegan egg substitutes, ranked in order of preference. 

  • Substitutes 1-13 work best to replace whole eggs and yolks. 
  • Substitutes 14-16 work best to replace egg whites. 

Video Tutorial 

Below is a video tutorial of how to mix up each of the substitutes for those who are visual learners!

[Note: ad-blocker plugins block this video, which may be why it isn’t visible. Temporarily disable the plugins to see the video.]

1. Applesauce

1 egg = 1/4 cup applesauce

applesauce

Unsweetened applesauce or other fruit purees, act as a great vegan egg replacement for whole eggs, adding moisture to baked goods. I love how accessible applesauce is (it can be found at most grocery stores), which is a large reason I opt for it in many of my recipes. 

Applesauce is my favorite egg substitute for cakes, quick breads, muffins and even some cookies that I want to have a fudgy texture. 

It needs to be combined with leavening agents like baking powder or soda to give bakes lift and rise.

🌟 It performs best when used for the following bakes 🌟
  1. Quick Breads
  2. Muffins
  3. Cakes
  4. Baked Donuts
  5. Some Cookies (for a fudgy texture)
  6. Some Brownies (for a cakey texture)
Recipes to try:

2. Flax Egg

1 egg = 1 tbsp ground flaxseed + 3 tbsp water

flax egg

Ground flax seeds mixed with water creates a thick, gel-like consistency that helps hold baked goods together. Depending on the recipe, I may mix the flaxseed with 2 tbsp of water to result in a thicker ‘egg’, but for the most part the 1:3 ratio listed above will do the trick. 

Flax eggs have a tendency to create a dense, bread-like texture, so it’s not the best in light and airy cakes or buttery pastries (like donuts).

🌟 Flax Eggs perform best in the following bakes 🌟
  1. Cookies
  2. Quick Breads
  3. Pancakes
  4. Waffles
  5. Some Brownies (for a fudgy texture)
Recipes to try:

3. JUST Egg

1 egg = 3 tbsp JUST Egg

just egg

Just Egg is a plant based egg substitute for liquid whole eggs. It’s made from mung beans and looks almost identical to whisked real eggs. It can make some baked goods too dense, so I’ve found it works best in ‘breadier’ bakes. 

But all in all, JUST Egg is a great substitute and is super handy for a variety of use cases. 

You can learn more about how to use Just Egg in baking and cooking here.

🌟 JUST Egg performs best in the following bakes 🌟
  1. Enriched Breads & Brioche
  2. Baked or Yeast Donuts 
  3. Custards
  4. Quiches
  5. Savory Loaves
Recipes to try:

4. Dairy Free Yogurt

1 egg = ¼ cup unsweetened dairy free yogurt

vegan yogurt.

Honestly, I love using dairy free yogurt in baking. Not only does it help bind baked goods together, but it can help replace oil for a slightly healthier bake. 

My favorite vegan yogurt is Silk’s Unsweetened Vanilla Almond Yogurt. It has a thick, but not too thick, texture that adds moisture and helps hold cakes together. At the moment, dairy free yogurt is my go to vegan egg replacement for boxed cake mixes. 

🌟 Vegan Yogurt performs best in the following bakes 🌟
  1. Cakes
  2. Quick Breads
  3. Muffins
Recipes to try:

5. Baking Soda + Vinegar

1 egg = 1 tbsp vinegar + 1 tsp baking soda

baking soda

This combination is one of my favorite tricks for light and airy cakes. It’s a very accessible substitute. White vinegar, apple cider vinegar, or lemon juice all work well.

Often, I’ll use baking soda with vegan ‘buttermilk’ for a similar effect. I make vegan buttermilk by mixing 1 cup of non-dairy milk, like almond or oat milk, with 1 tbsp of vinegar.

🌟 It performs best in the following bakes 🌟
  1. Cakes
  2. Quick Breads
  3. Pancakes
Recipes to try:

6. Tofu

1 egg = ¼ cup of silken or soft tofu

Tofu

Tofu is incredibly versatile and a staple to most vegans. You may be familiar with firm tofu in savory dishes or tofu scrambles. But silken tofu is also incredible in baked goods.

The soft texture of the tofu performs in a similar manner as dairy free yogurt. 

🌟 TOFU performs best in the following bakes 🌟
  1. Cheesecakes
  2. Custards 
  3. Cakes
Recipe to try:

7. Mashed Banana

1 egg = ¼ cup of mashed banana

mashed banana.

Similar to applesauce, mashed ripe bananas work well in quick breads or muffins. It adds moisture, sweetness and flavor. However unlike applesauce, mashed banana can create a dense texture. 

Sometimes, I’ll combine banana with another egg substitute to help give the bake more lift, for a lighter texture (like in my banana muffins linked below). 

I really only use bananas in bakes where I want the flavor to shine through, which is why it’s lower down on this list.

🌟 Mashed Banana performs best in the following bakes 🌟
  1. Quick Breads
  2. Muffins
  3. Baked Donuts
  4. Custards, like French Toast
Recipes to try:

8. Pumpkin Puree

1 egg = ¼ cup of pumpkin puree

pumpkin puree

Pumpkin puree naturally has a lot of liquid in it. This is great for cakes and quick breads because it creates a moist texture. But too much liquid leads to cookies with a cakey texture. 

When using pumpkin in cookies, I’ve found drying the puree is critical for a chewy texture.

I typically take 3-4 disposable paper towels or a clean tea towel and fold them on top of each other to create a thick stack of paper towels. Scoop the pumpkin into the towels and pat dry. 

A good amount of liquid should be absorbed from the pumpkin into the paper towels. And the puree is ready to go for cookie recipes (like my pumpkin sugar cookies linked below)! 

1/4 cup of pumpkin puree before drying is about 60g. After drying the pumpkin, it should weigh around 30g.

🌟 Pumpkin Puree performs best in the following bakes 🌟
  1. Quick Breads
  2. Baked Donuts
  3. Pancakes
  4. Some Cookies
  5. Some Brownies
Recipes to try:

9. Cornstarch

1 egg = 1 tablespoon cornstarch + 2 tablespoons water

cornstarch.

Cornstarch, or cornflour, is a fantastic egg substitute for thickening. When heated with moisture, the starch molecules swell up and help thicken sauces, custards, and puddings.  

I’ve even used cornstarch in some cookie recipes to achieve a certain crispy texture. 

🌟 Cornstarch performs best in the following bakes 🌟
  1. Some Cookies
  2. Pancakes
  3. Pies
  4. Puddings
  5. Custards
Recipes to try:

10. Chia Egg

1 egg = 1 tablespoon chia seeds + 3 tablespoons water

chia egg

To be honest, I don’t use chia eggs very often. I’m not the biggest fan of the visible chia seeds in the finished baked good. And chia seeds mixed with water create a super thick mixture, which can result in a dense bake. I primarily use chia eggs in puddings.

That being said, if you’re in a pinch, chia eggs can be used in most applications where you might use a flax egg. 

🌟 Chia Eggs perform best in the following bakes 🌟
  1. Cookies
  2. Quick Breads
  3. Puddings
Recipes to try:

11. Bob’s Red Mill Egg Replacer

1 egg = 1 tablespoon + 2 tablespoons water

bobs red mill.

Bob’s Red Mill Egg Replacer is a store bought, pre-mixed blend of different starches. It’s made from potato starch, tapioca flour, baking soda, and psyllium husk fiber.

This mix helps bind and leaven baked goods, making this store bought blend a great option for a variety of baked goods.

🌟 It performs best in the following bakes 🌟
  1. Cookies
  2. Quick Breads
  3. Muffins
  4. Baked Donuts
  5. Cakes
Recipe to try:

12. Ener-G Egg Replacer

1 egg = 1 tsp + 2 tbsp water

energ vegan egg replacer

Ener-G Egg Replacer is another store bought, pre-mixed blend of a bunch of different starches. It’s made from potato starch, tapioca flour, leavening mix, sodium carboxymethylcellulose, and methylcellulose.

One box is equivalent to 100 eggs and this mix helps bind and leaven baked goods, making it a great option for a variety of baked goods. Make sure to mix this egg replacer very well so there are no lumps.

I’ve even tried whipping this egg replacer with water and it foams up very similar to egg whites.

🌟 It performs best in the following bakes 🌟
  1. Cookies
  2. Cakes
  3. Quick Breads
  4. Muffins
  5. Some Meringues
Recipe to try:

13. Potato Starch

1 egg = 1 tsp + 2 tbsp water

potato starch.

Potato starch is the main ingredient in the store bought egg replacers listed above. It performs similarly to cornstarch and can be used in a lot of the same applications.

For cakes and fluffy baked goods, it needs to be combined with a leavening agent.

🌟 It performs best in the following bakes 🌟
  1. Some Cakes
  2. Pies 
  3. Puddings

14. Aquafaba

1 egg white = 2 tbsp aquafaba
1 whole egg = 3 tbsp aquafaba

aquafaba vegan egg white substitute.

Aquafaba sounds fancy, but it’s actually just the liquid from a can of chickpeas! Most commonly used for vegan meringue recipes, this chickpea bean water whips up into peaks similar to egg whites.

It can also be used to replace whole eggs when lightly beaten in some cake recipes. 

To be honest, I don’t love aquafaba as an egg replacer, but many other vegan bakers rave about it which is why I’ve included it on this list.

I’ve found that sometimes the chickpea taste carries through to the finished baked product, when used in excess. And it doesn’t have the same stability as egg whites for higher heat applications (above 325F).

Aquafaba works great in no bake applications like the royal icing on my Vegan Gingerbread Cookies and to replace egg whites my vegan peppermint patties.

🌟 It performs best in the following bakes 🌟
  1. Meringues
  2. Some Cakes

15. Soy ‘Water’ / Soy Bean Liquid

1 egg white = 2 tbsp
1 whole egg = 3 tbsp

soy water.

Okay, you may be wondering…what the heck is soy water? I first heard about soy water, sometimes called soy whey, when perusing a vegan baking group on facebook. It’s similar to aquafaba, but it’s the protein packed liquid from soybeans or soy milk instead of chickpeas. 

I’ve found that this soy liquid has a milder flavor, making it more versatile than aquafaba. It does require more work to ‘make’. You essentially have to simmer soy milk with acid (like lemon juice), so the soy curds separate from the liquid. 

I use this separation method in my Vegan Mascarpone Recipe. However, to make this cheese, I ended up using the soy curds instead of the liquid. 

It whips up just like egg whites, and I’ve found it’s actually a bit more heat stable than aquafaba. Plus, it doesn’t have as much of a potent flavor as chickpea water.

🌟 It performs best in the following bakes 🌟
  1. Meringues
  2. Marshmallows

16. Versawhip

1 egg white = 1 tsp versawhip powder + 3 tbsp water

versawhip vegan egg substitute.

Versawhip is a product made by the company Modernist Pantry which is made from soy protein.

It’s a powder that when combined with water can be whipped up into stiff peaks very similar to egg whites. Essentially, it’s a very concentrated version of the soy ‘water’ listed above. It’s a bit pricey, but it can create super stiff peaks when whipped (way stiffer than aquafaba).

I first learned and tried Versawhip 600k when I began testing a vegan marshmallow recipe and a vegan angel food cake recipe a few years ago. It works well for lower heat applications, but I’ve found that it doesn’t have the same stability as egg whites for higher heat applications (above 325F).

🌟 It performs best in the following bakes 🌟
  1. Meringues
  2. Marshmallows

Summary

  1. Applesauce
  2. Flax Egg
  3. JUST Egg
  4. Dairy Free Yogurt
  5. Baking Soda + Vinegar (or Lemon Juice)
  6. Silken or Soft Tofu
  7. Mashed Banana
  8. Pumpkin Puree
  9. Cornstarch, or cornflour
  10. Chia Egg
  11. Bob’s Red Mill Egg Replacer
  12. Ener-G Egg Replacer
  13. Potato Starch
  14. Aquafaba
  15. Soy Bean Liquid
  16. Versawhip
My Top 5 favorite vegan egg substitutes:
top 5 vegan egg substitute infographic.

Vegan Egg Alternative FAQ

What’s the best vegan egg substitute for boxed cake mix?

Plant based yogurt or applesauce work well as an alternative to eggs in most boxed cake mixes.

What’s the best vegan egg substitute for brownies?

Flax eggs or applesauce work well as an alternative to eggs in most brownie recipes.

egg substitutes.

Easy Vegan Egg Substitute

Yield: 1 vegan egg
Prep Time: 5 minutes
Total Time: 5 minutes

Eggs are used for 5 main reasons in baking which is why there isn’t a one-size-fits-all vegan substitute (at least yet!). Instead we have to pick and choose the substitute based on the function of the egg we are trying to replace.

Not all vegan substitutes work well in every baking application. Certain substitutes work best in cakes while others perform wonderfully in custards or pies. 

Below are my top 4 substitutes for baking! See the post above for 12 more amazing vegan egg alternatives.

Ingredients

Method 1: Applesauce (or other fruit puree)

  • ¼ cup unsweetened applesauce room temperature

Method 2: Flax Egg

  • 1 tbsp ground flaxseed
  • 3 tbsp warm water

Method 3: JUST Egg

  • 3 tbsp bottled JUST Egg

Method 4: Plain Unsweetened Dairy Free Yogurt

  • ¼ cup dairy free yogurt room temperature

Instructions

NOTE: Below are my top 4 substitutes for baking! See the post above for 12 more amazing vegan egg alternatives.

Applesauce

  1. Use 1/4 cup applesauce to replace 1 whole egg in Quick Breads, Muffins, Cakes, Baked Donuts, and Some Cookies (for a fudgy texture).
  2. Note: It needs to be combined with leavening agents like baking powder or soda to give bakes lift and rise. 

Flax Egg

  1. Mix the ground flaxseed with the warm water until well combined.
  2. Set aside to thicken for 2-3 minutes. It should form a thick, gel like consistency. Use this per 1 whole egg.
  3. Note: It needs to be combined with leavening agents like baking powder or soda to give bakes lift and rise. 
  4. Use flax eggs in Cookies, Quick Breads, Pancakes, and Waffles.

JUST Egg

  1. Use 3 tbsp JUST Egg per 1 whole egg.
  2. Use it in Enriched Breads & Brioche, Yeasted Donuts, Custards, and Quiches.
  3. Note: It needs to be combined with leavening agents like baking powder or soda to give bakes lift and rise. 

Dairy Free Plain Unsweetened Yogurt

  1. Use 1/4 cup dairy free yogurt to replace 1 whole egg in Quick Breads, Muffins, and Cakes.
  2. Note: It needs to be combined with leavening agents like baking powder or soda to give bakes lift and rise. 

Notes

Eggs are used for 5 main reasons in baking which is why there isn’t a one-size-fits-all vegan substitute (at least yet!). Instead we have to pick and choose the substitute based on the function of the egg we are trying to replace.

  • Binding: whole eggs firm up and create structure, and act as a binding agent when heated. 
  • Fat & Moisture: egg yolks add fat to baked goods, creating rich flavor and a velvety texture.
  • Thickening: when egg yolks are heated, the proteins gel together helping to thicken custards and puddings.
  • Leavening: whipped egg whites (or whole eggs mixed with sugar) create structure, act as a leavening agent, and help create an airy or light texture.
  • Egg Wash: eggs are also used to create a beautiful golden brown sheen on the exterior of baked goods. I’ve already put together a complete vegan egg wash guide! Visit this post for the best vegan egg wash substitutes.

Nutrition Information:
Yield: 1 Serving Size: 1 serving
Amount Per Serving: Calories: 70

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

There you have it! 16 vegan egg substitutes to replace whole eggs, egg yolks, or egg whites. Use these substitutes for all your baking & binding needs.

If you’re looking for vegan egg wash substitutes, I’ve already put together a complete vegan egg wash guide! Visit this post for the best vegan egg wash substitutes.

If you have any questions about which plant based egg substitute to use, or how to use it, feel free to leave a comment below and I’ll gladly give you my thoughts!
~ happy baking ~

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7 Comments

  1. how do I print this? I don’t do Pinterest.

    1. Hi Marty, if you right click on any of the images (like the image with the labels), you can save it to your computer. From your downloads or image gallery, you should be able to print the image.

  2. I make a lot of vegan veg balls, veg fritters and lentil veg balls. They tend to fall apart as no egg in it. What’s the best alternative to use to bind the balls

    1. Hi Moyra! I’d recommend using JUST Egg if you have access to it, or flax eggs if you can’t find JUST Egg. I’ve made veggie burgers and patties with flax eggs before and it definitely helps hold everything together. However, JUST Egg will most likely be the best at binding everything in this application. I use JUST Egg in my Vegan Meatloaf Recipe on the blog and it holds everything together better than flax eggs do. Let me know if you have any other questions!

      1. I wanted to follow up because I just tried making chickpea fritters / patties with a combination of cornstarch & potato starch. They held together like a dream! I mixed 2.5 tbsp cornstarch + 2.5 tbsp potato starch + 1/4 cup water into about 1 13oz can of chickpeas (mashed well).

  3. Any way to copy/paste text? Super helpful info I’d love to keep with my recipes, but the data is embedded within graphics.

    1. Hi Angela, as of right now, the best way to copy text would be to copy and paste from the post itself vs. one of the images. Or you could take a screenshot of the baker’s guide image or save it to your computer to keep with your recipes.

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