I am not a vegan, but I pretend to be one. Vegetarianism has been spreading through my family like a friendly virus. First, my youngest son at 14 became a vegetarian (he’s now 21 and never looked back). Then, when my middle son went to college, he discovered how expensive buying meat can be and now he’s vegetarian. My husband and I watched Fork Over Knives and am now “almost” vegetarian. And my eldest son, my last holdout, just announced that he was vegetarian (thank you, girlfriend Diana).

This means that we are not only healthier but finally, we’re all on the same page and I can finally cook one meal that satisfies them all. I’ve waited 20 years for this. (I write this as a joyful tear slowly trickles down my cheek.) And as I strive to continue my journey towards veganism, I’m taking my favorite, family-pleasing recipes and transforming them into vegan stars! But I’m finding some challenges that must be met head-on.

Any vegan who’s wanted to transform a favorite baked good into a vegan treat knows that the hardest part is finding an egg replacer that eliminates the egg without eliminating the taste. It’s a tall order, especially when you consider that eggs have several jobs when it comes to baking. They add moisture, hold the treat together, and they have some leavening (or rising) power as well.


Lucky for us, there are a number of vegan-friendly egg substitutes. Not vegan? Then also try substituting mayo for eggs for a moist, delicious baked good.

Here’s your guide to replacing eggs in your favorite vegan baked treats:

Unsweetened applesauce
applesauce-150x150-1-1random% 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. It’s also 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
Pumpkin puree, canned
pumpkin-150x150-1-2random% 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
Ground flaxseed
flaxseed-150x150-1-2random% This super-source of Omega 3 fatty acids is an ideal egg replacer. Flaxseed 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 flaxseed + 3 tablespoons of water = one egg
Mashed banana
smashedbanana-150x150-1-2random% 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
tofu-150x150-1-2random% 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
soy-yogurt-150x150-1-2random% 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
eggreplacer1-150x150-1-2random% 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 replacer that works well in many vegan baking recipes, including cookies.
1.5 teaspoons plus 2 tablespoons of water = one egg
Soy flour
soy-flour-150x150-1-2random% 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

Other Egg Replacement Options

  • 1 egg = 2 Tbsp. potato starch
  • 1 egg = 1/4 cup mashed potatoes
  • 1 egg = 1/4 cup pureed squash
  • 1 egg = 1/4 cup puréed prunes
  • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
  • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
  • 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

Here’s a chart of egg replacers that you can print and tape to the inside of your kitchen cabinet; that’s what I do. Be sure to post any egg substitutes that you’ve used with great success!

Egg Replacer Replace 1 egg Bakes best in:
Unsweetened applesauce 1/4 cup Muffins, brownies, cakes, bars
Plain or vanilla soy yogurt 1/4 cup Muffins, cakes, bars
Tofu 1/4 cup, add to blender and add enough water to make smooth Pies, quick breads, muffins, and cakes that are more dense
Pumpkin puree canned 1/3 cup Quick breads, muffins, cakes
Mashed banana 1/4 cup Quick breads, muffins, cakes
Soy flour 1 heaping tablespoon plus 1 tablespoon water Muffins, cookies, cakes
Ground flaxseed 1 tablespoon ground flaxseed plus 3 tablespoons water Brownies, cookies, and breads
Ener-G egg replacer 1 1/2 teaspoon plus 2 tablespoon water Multipurpose baking