Vegan Egg Substitutes

Unsweetened Applesauce

Not only does it act as a binding agent, it also adds needed moisture to baked items. Because of its moisture content, it works best in brownies, cakes, bars, and quick breads. Additionally, it's low in calories and fat, so if you’re watching your waistline it makes a good substitute for oil as well. As a bonus, unsweetened applesauce adds fiber and vitamins to the recipe.

¼ cup = one egg

Ground Flax seed

This super-source of Omega 3 fatty acids is an ideal egg replacer. Flax seed has a distinctive nutty flavor, so it’s best to use it in heartier recipes like pancakes, waffles, oatmeal cookies, and brownies. Brown flax does add color to a recipe, so if you need an option that won’t change the look of the treat, choose the golden variety instead. Find it in the bulk section of a health food store or in the natural section of the supermarket.

1 tablespoon ground flax seed + 3 tablespoons of water = one egg

Mashed Banana

This supermarket standby is an excellent binding ingredient that’s long been used in baking. Mashed bananas are yummy egg replacers in cake, quick bread, pancake, and muffin recipes. Be aware that they will add banana flavor to the treat, so if bananas don’t tickle your taste buds, choose another egg replacer.

¼ cup = one egg


Made from fresh soybeans, tofu adds a creamy texture to puddings, pies, muffins, and cakes. Because it is so dense, it’s better suited for rich, decadent recipes. Tofu is increasingly easy to find in the refrigerated section of many supermarkets.

Add ¼ cup to blender with enough water to smooth it out = 1 egg

Plain or Vanilla Soy Yogurt

This ingredient is the perfect vegan-friendly way to add moisture to tasty bars, quick breads, muffins, and cakes. It works best if it’s beaten well.

¼ cup = one egg

Ener-G Egg Replacer

This commercial formulation is a vegan baking favorite because it has a long shelf life - in fact, longer than the eggs it’s intended to replace. That means it’s easy to keep it handy for when you get that midnight craving for freshly baked brownies. Ener-G is an all-around replacement that works well in many vegan baking recipes, including cookies.

1.5 teaspoons plus 2 tablespoons of water = one egg

Soy Flour

Made from roasted soybeans, this high-protein ingredient adds moisture to baked recipes and is especially good for cakes, cookies, and muffins. What’s more, in fried treats like doughnuts, the soy flour reduces the amount of fat that the dough absorbs.

1 heaping tablespoon plus 1 tablespoon water = one egg

Pumpkin Puree, Canned

Pumpkin isn’t just for Halloween treats anymore. The canned pureed variety works much like applesauce to add moisture to vegan baked goods. It’s a smart - and healthy - replacement for eggs in quick breads, cakes and muffins.

1/3 cup = one egg


veganVeganism is a type of vegetarian diet that excludes meat, eggs, dairy products and all other animal-derived ingredients. Many vegans also do not eat foods that are processed using animal products, such as refined white sugar and some wines. Some vegans also avoid the use of all products tested on animals, as well as animal-derived non-food products, such as leather, fur and wool.