No eggs? No problem!

You’re about to get a comprehensive guide on how to best substitute eggs in your baking, including the 12 best egg substitutes for baking, along with a how-to video — and a free downloadable chart as well to keep on-hand in your kitchen. I’ll break down each substitute, what types of recipes it works best with, and then suggest some recipes for you to try with your newfound knowledge!

Hands down, the most common request I get is, “What can I use as egg substitutes for baking?” I get that question on a daily basis now, so much so that it made me rethink if I catering to this audience enough. I try to make my baking and recipes accessible to everyone, but because there has been such a demand for vegetarian baking, egg substitutes for baking, and egg-free recipes I want to give you the tools and information you need so you can bake happily without eggs and still get Big & Bold results.

Sometimes it’s as simple as running out of eggs and not being able to head to the store. But, other times, there’s a real need. Many want to avoid eggs for a lot of reasons: health, culture/religion, dietary restrictions, etc. Although adding eggs makes for a different end product, it does not mean that we cannot do without. There might be a change in taste and texture, but for the most part, the end result is still pretty similar. Here is a list that comes in handy for me while I am making such a recipe.

When baking cakes or cupcakes, for each whole egg used you can substitute it with one of the following: ½ a medium Banana mashed, ¼ cup (4 tablespoons) Applesauce, ¼ cup (4 tablespoons) Silken Tofu, ¼ cup (4 tablespoons) Buttermilk.

Flax seeds, also known as linseeds, are small, brown seeds derived from the flax plant. When ground into a fine powder, they can be mixed with water to create a gel-like consistency that mimics the binding properties of eggs. Grind the flaxseed in a coffee grinder and mix it with water. Allow it to rest till it becomes gelatinous, then use.

Try Substituting Bananas In These Recipe. Tip: If you’re going to use bananas, make sure they’re ripe — in fact, the riper the better. We’re not talking all the way black or brown, here, but ripe enough where mashing is a breeze.