Out of eggs—or baking for someone who doesn’t eat them? No problem. These quick swaps are pantry-friendly, beginner-proof, and still deliver great results.
Whether you’re baking cookies, muffins, or cake, these egg substitutes bring moisture, lift, and binding power—without changing the recipe too much.
1. Applesauce
¼ cup of unsweetened applesauce = 1 egg
Why it works: It adds moisture and keeps baked goods tender. Works great in cakes, quick breads, and brownies. Plus, it’s super mild, so it won’t compete with other flavors.
2. Mashed Banana
¼ cup mashed ripe banana = 1 egg
Why it works: Adds moisture and a natural sweetness. Best in muffins, pancakes, and denser treats. But, heads up, it does add a bit of banana flavor—lean into it!
3. Oil + Water + Baking Powder
1½ tablespoons oil + 1½ tablespoons water + 1 teaspoon baking powder = 1 egg
Why it works: This combo adds both moisture and rise. Great for cakes and cupcakes when you still want a fluffy texture. Pro tip: Whisk it together before adding to your batter.
4. Aquafaba (Yes, the Chickpea Water)
3 tablespoons of liquid from a can of chickpeas = 1 egg
Why it works: It whips up like egg whites and adds structure to baked goods. Perfect for light cakes, meringues, or even macarons. And, it’s naturally vegan and totally neutral in flavor.
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