Whether you have a dietary restriction, an allergy, or just don’t have an egg on hand, here’s everything you need to know about egg-free baking, plus recipes you can make.
Baking without eggs may seem daunting at first. Maybe you’ve tried it before, and it didn’t turn out the way you wanted, or you’re new to the practice altogether.
Below are the ratios for common egg substitutes, the best ways to use them, and egg-free baked recipes to try.
There is a wide variety of substitutes for eggs. Some you may be familiar with, such as mashed banana and applesauce.
However, you may not be familiar with some, such as:
- silken tofu
- yogurt
- buttermilk
- sweetened condensed milk
- nut butter
- ground flaxseeds or chia seeds
- arrowroot powder
- cornstarch
- aquafaba
- gelatin
- vinegar and baking soda
With so many options, it can be hard to pick which one to use. Below, we’ll discuss some key factors to consider before selecting a substitute.
Aside from whether or not you have an ingredient on hand, there are a few more considerations when it comes to deciding on an egg substitute.
The first (and most obvious) factor is flavor. Some substitutes can impart a flavor to the final product. For example, applesauce is often seasoned with spices like cinnamon, which may be detectable in the final dish. Bananas may also do the same.
Thus, these ingredients should be avoided in savory baked dishes. In savory dishes, opt for options that do not impart a flavor, like:
- oil, water, and baking powder
- vinegar and baking soda
- tofu
Another factor is consistency. Based on the dish you are making, you may want to use one substitute over the other:
- Applesauce: Used in dense, sweet baked goods like brownies or cookies. For lighter, airier desserts, like cake, use more applesauce.
- Bananas: Should be mashed thoroughly with a fork or whisk to avoid lumps.
- Flaxseed and chia seeds: Best in dense baked goods. Imparts an earthy flavor into the final product.
- Yogurt: Best in glazes and desserts like lemon bars. It doesn’t contribute to leavening the way eggs do, so you may need more of your leavening agent to compensate.
- Buttermilk: Best in heavier desserts. Like yogurt, it doesn’t contribute to leavening.
- Arrowroot powder and corn starch: Best in light, fluffy desserts. It can also be used in custards, curds, and puddings.
- Aquafaba: Best for recipes that only call for egg whites, like meringues and macarons.
Another thing to consider is the amount of sugar in each substitute. Ingredients like sweetened condensed milk often contain a significant amount of added sugar. If you use an ingredient with a lot of added sugar, you may want to reduce the amount of sugar called for.
If you’re looking for some egg-free baked goods, read on for some options.
Keto chocolate chip cookies
Strawberry banana breakfast bars
Raspberry peach crumble
Pistachio-cherry crumble
Mini blueberry crumble tarts
Egg-free baking is effective when the correct ratios and ingredients are used. Whether it’s your first time cooking without eggs or you just need a brief refresher, this guide is for you.
These are recipes that are already without eggs, but there are a dozen more baked recipes on Healthline that you can use egg substitutes in.