Vegan Egg Substitutes for Baking: What to Use and How Much

Published by the VeggieQueen team · How we researchIndependent guideHow we earn money

Updated November 2, 2026

As an Amazon Associate, VeggieQueen earns from qualifying purchases. We have not tested the products we link to. Not medical advice.

Quick answer: For most cakes, muffins and cookies, replace one egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested until thick) or 3 tablespoons of aquafaba, the liquid from a can of chickpeas. Mashed banana or applesauce (about 1/4 cup per egg) works in dense, moist bakes. Swaps work best when a recipe uses only one or two eggs.

Eggs do different jobs in baking: binding, lift, moisture and richness. Pick a substitute that does the job your recipe needs.

Quick substitution chart

Substitute	Per egg	Best for	Watch out for
Flax egg	1 tbsp ground flaxseed + 3 tbsp water, rested 5 to 10 minutes	Muffins, cookies, brownies, pancakes	Nutty taste and flecks; little lift
Aquafaba	3 tbsp (about 45 ml); 2 tbsp replaces one egg white	Cakes, meringues, macarons, binding	Whip it for lift; flavor fades when baked
Mashed banana	About 1/4 cup	Banana bread, muffins, pancakes	Adds banana flavor and density
Unsweetened applesauce	About 1/4 cup	Moist cakes, quick breads	Can make bakes gummy if overused
Commercial egg replacer	Follow the package	General baking	Brands differ, so read the directions

The aquafaba amounts above come from the Wikipedia article on aquafaba, which cites published guidance. The others are common kitchen ratios rather than lab-tested rules.

Matching the substitute to the bake

Binding (cookies, veggie burgers): flax eggs or aquafaba. Lift (sponge cakes, meringue): whipped aquafaba, often with a little cream of tartar. Moisture (quick breads, brownies): banana or applesauce. If a recipe relies on many eggs, like a custard or angel food cake, look for a recipe written to be vegan instead of swapping.

Baking with other dairy-free swaps too? See our guide to vegan butter.

Shop

Ground flaxseed
For flax eggs; store opened bags in the fridge.
Check price on Amazon
Vegan egg replacer
Shelf-stable powder for general baking.
Check price on Amazon
Cream of tartar
Helps stabilize whipped aquafaba.
Check price on Amazon

We link to Amazon search results so you can compare current listings, prices and reviews yourself. We have not tested these products.

This is general cooking information. Results vary by recipe, so test a small batch first.

Frequently asked questions

What is the best vegan egg substitute for baking?

There's no single best one. Flax eggs are the most versatile for cookies and muffins, aquafaba is best when you need lift or egg whites, and banana or applesauce suits moist, dense bakes.

How much aquafaba replaces one egg?

About 3 tablespoons (45 ml) per whole egg, or 2 tablespoons per egg white.

Can I use chia seeds instead of flax?

Yes, chia gel made the same way (1 tablespoon seeds with 3 tablespoons water) binds similarly, though whole chia seeds stay visible.