What is the best egg substitute for baking? Whether you’re baking cookies or cornbread, we’ve got answers (plus a vegan egg substitute).
Do you want to substitute eggs in baking? It’s not an easy task! Eggs are important to the overall texture and structure of baked goods. The egg is often used as a binder in recipes, meaning it includes the entire baked product. It also acts as sourdough to help the baked product rise.
Of course, it’s best to use an egg whenever possible. But if you don’t have one on hand or want a vegan egg substitute, we have answers too! Here are egg substitutes for baking.
Best egg substitute for baking
1. Flaxseed Egg (vegan egg substitute)
Flax egg is often used as a vegan egg substitute. Mixing ground flaxseed with water creates a gel-like substance that acts as a binding agent. For each egg, mix 1 tbsp ground flaxseed + 2 ½ tbsp water and leave for 15 minutes. (Here’s more on how to make a flax egg.)
The texture is a little different when using flaxseed egg versus egg: you get a richer, tastier flavor with egg. But it works structurally well!
In … works: Brownies, cakes, cookies, cornbread, muffins, quick breads
2. Applesauce Egg Substitute
Applesauce can be used as an egg substitute in baking, it also serves as a binding agent in baked goods. The ratio is to be replaced ¼ cup applesauce for 1 egg.
Since applesauce contains a lot of moisture, it is not recommended for cookies as it will make them too soft. Note that baked goods with applesauce don’t brown as deeply.
In … works: Brownies, cakes, muffins, cornbread, quick breads
Here are some of our favorite recipes that use flaxseed eggs or applesauce as egg substitutes in baking:
