Egg-free baking: safe swaps that actually work
What to use instead of eggs in baking, and which swap suits which recipe, when you are avoiding egg.
You can bake well without eggs once you know which substitute does which job. Eggs bind, add moisture and help things rise, and different swaps cover different roles.
The swaps, and when to use them
Ground flaxseed (1 tbsp + 3 tbsp water per egg, left to gel) is a neutral all-rounder for cookies, muffins and dense bakes. Apple puree or mashed banana (about 60g per egg) adds moisture and works beautifully in cakes and brownies, where a little extra sweetness is welcome. Aquafaba - the liquid from a tin of chickpeas - whisks like egg white and is the go-to for meringues, mousses and light sponges (about 3 tbsp per egg). For binding alone, a tablespoon of cornflour or arrowroot mixed with water often does the job.
The golden rule
Always read the label of the substitute itself. A “dairy-free” spread might contain soya; a commercial egg replacer might be made in a facility that handles nuts. The swap that fixes one allergy should never introduce another.
Start simple
Pick recipes that were not built around eggs in the first place, and expect a little trial and error. A slightly denser crumb is normal and usually delicious.
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Common questions
What replaces one egg in baking?
Common one-egg swaps are 1 tablespoon ground flaxseed plus 3 tablespoons water, 60g apple puree or half a mashed banana, or 3 tablespoons of aquafaba (the liquid from a tin of chickpeas) for recipes that need whisking.
Do egg substitutes change the taste?
Some do. Banana and apple puree add a little sweetness and flavour, which suits cakes and brownies; flax is fairly neutral; aquafaba is flavourless and best for meringue-style results.