14 best egg substitutions

Discover more tips with our guide to common ingredient substitutions and our best flour substitutions.

The best egg substitutes for baking include...

• Aquafaba
• Ground flaxseed
• Apple purée
• Yogurt
• Mashed banana
• Silken tofu
• Chia seeds
• Coconut oil
• Pumpkin purée
• Bicarbonate of soda & apple cider vinegar
• Chickpea flour
• Liquid egg substitute
• Agar agar
• Arrowroot powder

What are the best egg substitutions?

1. Aquafaba

That's right, you can make an impressive egg white substitute using the water from a drained can of chickpeas. Simply set the chickpeas aside and whip the liquid until foamy or soft peaks start to form, just like you would with regular egg whites.

1 egg = 3 tablespoons aquafaba

Give it a go: try our crunchy vegan meringues, vegan Eton mess and ginger & marmalade roulade.

2. Ground flaxseed

One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.

The binding properties of flax seeds make this a great addition to cookies, brownies and other sweet treats. However, flax eggs won't add to the rise of cakes, so you may need to add a pinch of baking powder once thickened.

1 egg = 1 tablespoon of ground flax seeds + 3 tablespoons of water

Give it a go: try our protein pancakes, vegan chocolate brownies, vegan rhubarb & custard bake and vegan cherry & almond brownies.

3. Apple purée

This sweet sauce is made by cooking apples until they break down completely, becoming a smooth paste. It's perfect for adding to any number of cakes and bakes, and will add moisture as well as bind together the mixture together as it cooks.

The flavour of apple is subtle, so some people may prefer to use this purée in recipes which call for mashed banana, which can have a distinctive taste. Find it in the health food or baby food aisles in the supermarket.

1 egg= ¼ cup apple purée

4. Yogurt

If you're looking to add moisture to your bakes, try swapping eggs for coconut, soya or Greek yogurt. Like apple sauce, it has a subtle flavour and helps bind ingredients together, giving deliciously rich results. However, you may need to bake for an extra 10-12 minutes to cook the mixture all the way through.

1 egg= ¼ cup yogurt

Give it a go: try our vegan birthday cake, vegan carrot cake and cookies & cream brownies.

5. Mashed banana

Mashed banana can be a great substitute for eggs in baking. However, it works best in recipes which call for it specifically, as the flavour of banana is quite strong. Anyone who isn't a fan of bananas may wish to switch it for pumpkin or apple purée instead.

1 egg = ½ banana

Give it a go: try our vegan banana bread, vegan banana cupcakes and vegan banana pancakes.

6. Silken tofu

You might be surprised to hear that silken tofu makes an excellent substitute for eggs in savoury or sweet dishes, such as vegan cheesecake or chocolate mousse. However you use it, you'll need to whip it until smooth, otherwise you'll be left with noticeable chunks of tofu in your mixture. And you may need an extra pinch of baking powder or bicarb of soda, to help your bake rise.

1 egg = ¼ cup of silken tofu puréed

Give it a go: try our tofu brekkie pancakes.

7. Chia seeds

Similar to flax seeds, chia seeds can be mixed with water and left to thicken, creating what is commonly called a 'chia egg'. The gel-like texture of a chia egg makes this a brilliant binder. The same way that you can thicken smoothies by adding a handful of chia seeds, you can add hold together vegan bakes and puddings with their impressive gluey-ness.

1 egg = 1 tbsp chia seeds + 2.5 tbsp water

Give it a go: Try our chia & oat breakfast scones with yogurt and berries and vegan gingerbread cookies.

8. Coconut oil

Coconut oil is widely used as an egg replacement in vegan baking and it's easy to see why. Once melted, this delicious oil will mix well into most batters, brownies and bakes. And it can be used to replace eggs when you're breading foods, such as tofu, before baking or frying.

Others oils, such as vegetable oil, can also be used to replace eggs. However, anything with a strong flavour will affect the end results.

Something to note when cooking with oil, you should be careful not to add too much, as this can result in a greasy bake, as well as contributing to the calories and fat content.

1 egg = 1 tablespoon coconut oil

Give it a go: Try our vegan lemon cake and vegan sticky pear pudding.

9. Pumpkin purée

Pumpkin purée is another great egg alternative for vegan baking. The sweet flavour, smooth texture and vibrant colour mean this handy ingredient lends it perfectly to cakes, cookies, brownies and quick breads. You can buy it ready-made in a can or you can try making your own.

1 egg = ¼ cup pumpkin purée

10. Bicarbonate of soda & apple cider vinegar

If the recipe you're making requires eggs to rise, then you could try replacing them with a mixture of bicarbonate of soda (sometimes called baking soda) and apple cider vinegar. When combined, they set off a small chemical reaction which provides a light, airy texture to cakes.

1 egg = 1 teaspoon bicarbonate of soda and 1 tablespoon apple cider vinegar

Give it a go: Try our vegan sponge cake and vegan chocolate cake.

11. Chickpea flour

Got a bag of unused chickpea flour in your kitchen? Try using it to make vegan scrambled eggs. Simply add water and mix until it a smooth paste forms, then add spices or chopped veg and cook just as you would regular scrambled eggs. The chickpea flour will take on a wonderful firm texture as it cooks. You can even add it to cake mixes, cookies, brownies and pancakes. The chickpea flour will bind as it cooks, giving your bake a sturdy texture.

Be warned, although cooked chickpea flour is very subtle, it has an unpleasant flavour when raw – so make sure you cook all your recipes fully before serving.

1 egg = 3 tablespoons chickpea flour + 3 tablespoons water

12. Liquid egg substitute

Gone are the days of flavourless powdered egg replacements, now you can buy a liquid 'no-egg egg'. There are a few on the market to choose from, so you may want to check the ingredients and recommendations for use before adding to a recipe.

For even more egg-free sweet treats, check out our best ever vegan baking recipes.

13. Agar agar

Agar agar is a plant-derived powder that can be used as a gelling agent with a similar effect to gelatin. Although it won't affect the flavour of your bake, the texture might be slightly firmer than using regular eggs.

Agar agar powders vary in their strength, so you might need to practice to ensure the best results.

1 egg = 1 tablespoon agar agar + 1 tablespoon water

Find out more about our top vegan ingredients.

14. Arrowroot powder

Arrowroot powder comes from the ground roots of a high-starch South American plant which can then be used in baking and other cooking.

When used as an egg replacement, mix roughly 2 tbsp arrowroot powder with 3 tbsp water to substitute one egg.

1 egg = 2 tablespoons arrowroot powder and 3 tablespoons water

Enjoyed these egg substitutions? See more useful tips...

Egg-free pancake recipes
Egg-free dessert recipes
Vegan recipes
Vegan baking recipes
Green kitchen swaps
Kids' baking recipes without flour
Classic recipes minus the meat
Top 10 healthy storecupboard recipes

What ingredients would you like to know swaps for? Leave a comment below...

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