One of the most common questions I get asked is: “How do I bake without eggs?”
If you’ve ever stared into your pantry, halfway through prepping a cake, and realized you’re out of eggs, or if you (or someone you love) can’t have eggs because of allergies or dietary choices, you’re not alone. I’ve been there too—wondering if a cake can still rise or cookies can hold together without that one ingredient. But here’s the good news: eggs aren’t the only way to create amazing bakes.
Over time, I’ve discovered some brilliant egg alternatives that work like magic in the kitchen. And today, I want to share these little gems with you. Even though here at Cultured Bakehouse we don’t use ingredients like tofu, nuts, or dairy (to keep things safe and inclusive for our allergy-sensitive customers), some of these options are fantastic if they work for you.
So, grab a cup of tea, and let’s dive into the world of egg-free baking together!
Flaxseeds: The Tiny Powerhouse
One of my absolute favorites is the trusty flaxseed—small but mighty! When mixed with water, flaxseeds turn into this gel-like mixture that works wonders as a binder. It’s almost like the flaxseed knows what your muffins or cookies need to stay together! I love using it for hearty bakes like brownies or oatmeal cookies. (Pro tip: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes—it’s like baking science in action!)
Chia Seeds: The Funky Cousin of Flax
If flaxseeds have a cousin, it’s chia seeds. These little seeds work similarly to flax but add a bit of crunch and a cool texture. Perfect for when you want to add a little something extra to your bake. Plus, chia seeds are packed with nutrients, so you’re sneaking in some goodness too!
Applesauce: Sweet Simplicity
Now, if you’re baking something moist and sweet, applesauce is your friend. A quarter cup of unsweetened applesauce can step in for an egg, adding moisture and just a touch of natural sweetness. It’s perfect for cakes, muffins, or even pancakes. Bonus: it’s a lifesaver when you’re out of eggs but still have that jar of applesauce sitting in your fridge!
Bananas: Nature’s Creamy Binder
Have some ripe bananas on hand? Great! Mash one up, and it’s a fantastic egg replacement. One medium banana equals about one egg. It works beautifully in bakes like banana bread (of course!), but don’t be afraid to try it in cookies or cakes too. Just remember, it might add a little banana flavor—which, let’s face it, can be pretty wonderful.
Aquafaba: The Game-Changer
Now here’s one you might not expect: aquafaba, aka the liquid from a can of chickpeas. Yes, really! Three tablespoons of aquafaba can replace one egg, and you can even whip it up to make fluffy meringues or marshmallows. Who knew chickpea water could be such a superstar?
Vinegar and Baking Soda: The Fizzy Duo
If you’re looking to add some lift to your bakes, try this simple combo: 1 tablespoon of vinegar (I like apple cider or white vinegar) and 1 teaspoon of baking soda. It creates a bubbly reaction that works wonders in cakes or cupcakes. Plus, it’s a fun little science experiment while you bake.
Yogurt: Creamy and Versatile
If you can have dairy or dairy alternatives, plain yogurt (or plant-based yogurt) is an excellent egg substitute. It’s creamy, moist, and works well in cupcakes, brownies, and other soft bakes. I don’t use yogurt in our bakery, but for those who can, it’s such a reliable option.
Silken Tofu: A Smooth Operator
Silken tofu is another option for those who can enjoy it. It’s great for denser bakes like brownies or cheesecakes. Blend 1/4 cup until smooth, and it’ll replace an egg while adding a bit of protein. While we don’t work with tofu at Cultured Bakehouse, I’ve heard amazing things about its versatility!
Nut or Seed Butters: A Flavorful Binder
If you love nutty flavors, nut or seed butters like almond, peanut, or sunflower butter can also replace eggs. Use 3 tablespoons as a substitute, but keep in mind it might tweak the flavor of your bake in the best way possible. While nuts aren’t part of our bakery, they can be a great option if they work for you.
Buttermilk: Tangy and Effective
Buttermilk (or a non-dairy alternative with lemon juice or vinegar) is excellent for adding moisture and lift. Use 1/4 cup to replace one egg, and it works like a charm in pancakes or quick breads. It’s one of those “secret weapon” ingredients that can transform a recipe.
Commercial Egg Replacers: The Easy Button
If you want a no-fuss solution, commercial egg replacers like Bob’s Red Mill or No Egg Orgran are designed to mimic eggs perfectly. They’re a reliable option, especially when you’re just starting to experiment with egg-free baking.
Baking Is an Adventure :-)
One of the things I love most about baking is that it’s a little bit of science, a little bit of art, and a whole lot of love. And finding the perfect egg substitute? That’s part of the adventure! Whether you’re baking for someone with allergies, trying something new, or just working with what you’ve got, these substitutes open up a world of possibilities.
Again, at Cultured Bakehouse, we specialize in making allergy-friendly bakes that everyone can enjoy, so while we don’t use tofu, nuts, or dairy, these options are still worth exploring if they work for you.
I’d love to hear what you try—tag us in your creations on Instagram @CulturedBakehouse or share your egg-free baking stories with us.
Here’s to delicious, inclusive baking—and to never letting a missing egg stop us from creating something amazing!
Happy baking! 🧁
With love,
Cultured Bakehouse