Vegan Egg Substitutes: What to Use in Baking and Cooking

Consider this your ultimate guide to vegan egg substitutes. Below you’ll find reliable options for sweet and savory dishes, with clear explanations of why each one works and how to use them for the best results.

Eggs contribute structure, moisture, binding and emulsification in many recipes, so replacing them can feel tricky. Fortunately, a range of plant-based ingredients can replicate one or more of those functions depending on the recipe. Below are the best choices organized by the role they play and the dishes where they shine.

No single substitute replaces every function of an egg, but selecting the right alternative for the job—moisture, binding, leavening or whipping—will get you great results in baking and cooking.

The Best Vegan Egg Substitutes for Muffins, Brownies and Cakes

These swaps help produce a moist, tender crumb without sacrificing texture.

Bananas

Mashed ripe banana adds moisture and binding to baked goods. It also contributes natural sweetness and a banana flavor, so it’s ideal for banana or chocolate-based treats.

• Why it works: Bananas mimic the texture and binding power of eggs in many batters.
• How to use: Use 1/4 cup (about 75 g) of mashed ripe banana per egg (roughly half a medium banana).

Pumpkin or Sweet Potato Puree

Pumpkin or sweet potato puree is excellent where extra moisture is welcome—brownies, dense cakes or chewy cookies. Winter squash purees can be substituted similarly.

• Why it works: These purees add moisture and help create a soft, tender crumb.
• How to use: Replace each egg with 1/4 cup (60 g) of puree.

Applesauce

Unsweetened applesauce is a mild, neutral binder that keeps vanilla and spice-based baked goods light and moist.

• Why it works: High pectin content adds binding and moisture.
• How to use: Use 1/4 cup unsweetened applesauce per egg.

Vegan Yogurt

Vegan yogurt adds tenderness and moisture to muffins, cakes and cupcakes. It’s also useful when coating foods before breadcrumbing.

• Why it works: Provides moisture and helps ingredients bind.
• How to use: Use about 3 tablespoons (46 g) of vegan yogurt per egg.

Almond Butter (and Other Nut Butters)

Nut butters make good binders and add richness, but they will impart a nutty flavor that may or may not be desirable depending on the recipe.

• Why it works: Thick, protein-rich butters bind ingredients similarly to eggs.
• How to use: Use 3 tablespoons of unsweetened nut butter per egg.

Best Vegan Egg Substitutes for Gluten-Free Baking and Cookies

Gluten-free doughs often need added binders to prevent crumbling. The options below create structure and improve texture in gluten-free cookies, cakes and savory bakes.

Ground Chia and Flax Seeds

A classic “egg” for binding: mix ground seeds with water and allow them to gel before adding to the batter.

• Why it works: The gel formed by chia or flax gives structure and cohesion.
• How to use: For a flax or chia egg, mix 1 tablespoon ground flax (8 g) or ground chia (14 g) with 3 tablespoons water. Let sit until thickened, then use per egg.

Arrowroot, Tapioca, Corn or Potato Starch

Starches thicken sauces, custards and puddings and can also help bind batters in baking.

• Why it works: Starches gelatinize when heated to thicken and stabilize mixtures.
• How to use: Mix 1 tablespoon (about 10 g) starch with 3 tablespoons water per egg and cook a few minutes to activate the thickening.

Best Egg Substitute for Vegan Meringue, Marshmallows, Soufflé and Mousse

For recipes that need whipped, airy egg whites, aquafaba is the standout option.

Aquafaba

Aquafaba is the liquid left from cooked chickpeas (or from a can). When whipped, it forms stable peaks that mimic whipped egg whites for meringues, mousses and marshmallows.

• Why it works: Proteins and starches in the liquid trap air and create a foam when whipped.
• How to use: Use about 3 tablespoons (22 g) aquafaba per whole egg, or 2 tablespoons (15 g) per egg white. Whip until stiff peaks form. If the liquid is too thin, reduce it gently on the stove before whipping.

Best Vegan Egg Substitutes for Savoury Recipes

Savory dishes often need neutral, non-sweet substitutes that provide texture or binding without altering flavor.

Quick Cooking Oats

Oats are a straightforward binder for veggie burgers and meatballs. Allow the mixture to rest so the oats can absorb moisture before forming patties.

• Why it works: Oats absorb liquid and hold ingredients together without a strong flavor.
• How to use: Use 3 tablespoons (about 30 g) of quick-cooking oats per egg.

Chickpea Flour

Chickpea flour hydrates to a firm, egg-like consistency that’s perfect for scrambles, omelets, batters and fritters.

• Why it works: Re-hydrated chickpea flour mimics the color and texture of eggs and holds together when cooked.
• How to use: Combine 2 tablespoons (18 g) chickpea flour with 3 tablespoons water to replace one egg.

Firm Tofu

Firm tofu adds body and protein in quiches, frittatas and scrambles. For an egg-like aroma, a pinch of kala namak (black salt) can be added.

• Why it works: Tofu’s texture resembles cooked eggs and it’s a good source of protein.
• How to use: For quiches or frittatas, blend 10 ounces (300 g) firm tofu with 1/4 cup plant milk and 1 tablespoon corn or tapioca starch to create the base.

Silken Tofu

Silken tofu purees into a smooth, creamy base, excellent for vegan mayonnaise, dressings and some baked goods where density is acceptable.

• Why it works: It blends to a velvety texture resembling traditional mayonnaise or creamy sauces.
• How to use: Use 1/4 cup (56 g) pureed silken tofu per egg in recipes calling for a creamy binder.

A Few More Vegan Egg Replacers

Other useful tricks include salts and chemical leaveners that mimic specific egg functions:

Kala Namak (Black Salt)

Kala namak adds a sulfurous, “eggy” flavor when used sparingly—use it to give tofu scrambles and quiches a more authentic egg-like taste.

• How to use: Add a light pinch to taste; a little goes a long way.

Vinegar and Baking Soda

This combination provides lift and a lighter crumb in quick breads and cakes that call for one or two eggs.

• How to use: Mix 1 teaspoon baking soda with 1 tablespoon vinegar per egg and add immediately to the batter to capture the leavening reaction.

Carbonated Water

Unflavored carbonated water adds aeration and lightness to pancakes, waffles and cakes.

• How to use: Replace each egg with about 1/4 cup carbonated water, gently folding into the batter.

Store-Bought Egg Replacers

Commercial egg replacers combine starches, proteins and leavening agents to mimic multiple egg functions and are convenient for both baking and cooking when you need a reliable, consistent result.

• How to use: Follow the package directions for the correct amount per egg.

More Vegan Guides

• What is cassava flour?
• Health benefits of a plant-based diet
• Surprising foods that are not vegan
• Is honey vegan?
• Is bread vegan?