Allergy Friendly Egg Substitutes For Baking & Cooking.

Over the years at Cultured Bakehouse, I've learned that replacing eggs isn't just about swapping one ingredient for another. It's about understanding what eggs do in a recipe. They bind, they add moisture, they help things rise, and they give structure to what you're baking. Once you know how to replace those roles, baking without eggs becomes second nature.

Not all substitutes work the same. Some add structure, others add moisture, and a few create lift and lightness. The good news is, once you know how they work, you'll never feel limited again.

Every recipe I create is completely Free From the top 14 allergens, which includes eggs. I've tested countless replacements over the years, and these are the ones that consistently deliver the right texture and taste. No compromise required.

Here are the substitutes I use most often, both at the bakery and at home:

1. Dairy Free Yogurt

Use: ¼ cup (62 g) = 1 egg

Dairy free yogurt is one of the best all round substitutes. It adds moisture, creaminess, and a lovely soft crumb. The natural acidity helps baked goods rise evenly and stay fluffy.

In the bakery, I use this when I need consistent texture, especially for cakes and muffins. It gives a rich, tender bite that feels almost like traditional baking.

At home, I don't always have a fully Free From yogurt available, so I often swap it for applesauce. But when I can find a safe dairy free yogurt, it really shines in chocolate cakes.

2. Applesauce

Use: ¼ cup (62 g) = 1 egg

Applesauce is one of my favourites. It keeps bakes moist without adding extra flavour or heaviness. I use it for brownies, muffins, and most of my quick bakes.

At Cultured Bakehouse, it's one of my essential ingredients, especially when I want to make sure the recipe is completely Free From the top 14 allergens. It gives consistent results, and people are always surprised when they find out there's no egg in sight.

At home, my children love helping me mix applesauce into the batter. It's simple, safe, and mess free.

3. Ground Flaxseed

Use: 1 tbsp (10 g) ground flaxseed + ¼ cup (60 ml) water = 1 egg

This is the classic flax egg. Once mixed and left to sit, it forms a gel that binds ingredients beautifully. It's great for cookies, quick breads, and anything that needs gentle structure.

In the bakery, flax eggs are my go to for denser treats like brownies and cookie doughs. They give just enough hold without drying things out.

At home, we keep a jar of ground flaxseed ready at all times. It's one of those ingredients that's healthy, easy to store, and endlessly useful.

4. Pumpkin Puree

Use: ¼ cup (62 g) = 1 egg

Pumpkin puree is perfect for adding body, colour, and a touch of natural sweetness. It works beautifully in chocolate bakes, autumn treats, or anything that needs moisture.

When I make pumpkin based desserts at home, the children love seeing the batter turn a rich golden colour. It's not a neutral flavour, but when paired with cocoa or spices, it's magic.

In the bakery, I sometimes blend it with a bit of applesauce for a balance of structure and softness.

5. Banana

Use: 1 medium banana (118 g) = 1 egg

Mashed banana brings moisture, sweetness, and a little density. It's best for recipes where a hint of banana flavour makes sense, like banana bread, pancakes, or chocolate muffins.

At home, this is my youngest child's favourite ingredient to mash. It's naturally sticky and works like a charm in breakfast bakes or quick treats.

At the bakery, I use banana in specific recipes that complement its flavour. It's not subtle, but it's comforting and familiar.

6. Aquafaba (Chickpea Brine)

Use: ¼ cup (62 ml) = 1 egg

Aquafaba is the liquid from a tin of chickpeas, and it's one of the most impressive egg replacers you'll find. It whips into stiff peaks just like egg whites, making it ideal for meringues, macarons, and light, airy sponges.

In the bakery, we've used it to make fluffier textures in brownies and mousses. It can feel strange to pour chickpea water into a dessert recipe, but once you see the results, you'll never look back.

7. Baking Soda + Vinegar

Use: ½ tsp baking soda + 1 tbsp vinegar = 1 egg

This simple combination helps bakes rise and stay light. The chemical reaction between the acid (vinegar) and base (baking soda) releases carbon dioxide, which creates that fluffy texture we all want.

I use this trick often in the bakery for cupcakes and chocolate cakes when I need an extra lift. It's subtle, reliable, and works fast.

8. Arrowroot or Cornstarch

Use: 1 tbsp = 1 egg

These starches help bind ingredients and give baked goods a finer crumb. They're neutral in taste and perfect for delicate cakes or sugar cookies.

At Cultured Bakehouse, I sometimes add a spoonful to gluten free flour blends for extra tenderness. It's especially helpful when using heavier gluten free flours that need a lighter texture.

9. Seed Butter (Sunflower Seed or Similar)

Use: ¼ cup (62 g) = 1 egg

Seed butters add richness, fat, and a slightly chewy texture. They work best in cookies and brownies where a dense, fudgy crumb is ideal.

In the bakery, I use sunflower seed butter occasionally for flavour depth, especially when testing recipes that would normally rely on nut butter. It keeps everything safe and delicious.

At home, this is one of those ingredients that the children love to taste straight from the spoon.

10. Medjool Dates

Use: ¼ cup (62 g) puréed dates = 1 egg

Dates add sweetness, moisture, and a soft caramel undertone. They're wonderful in brownies, energy bars, and anything rich and sticky.

In the bakery, I blend them with a little hot water into a smooth paste. It gives a natural sweetness that helps reduce added sugar in some recipes.

At home, my family loves date based desserts. They're wholesome, naturally sweet, and feel indulgent without being overly rich.

Final Thoughts

At Cultured Bakehouse, every recipe is tested for both taste and texture. I don't just want something that works technically. I want it to feel familiar, comforting, and delicious for everyone, whether or not they have food allergies.

At home, baking is part of how we spend time together as a family. The children help measure, stir, and taste, and sometimes they even suggest which substitute we should try next. My husband does the clean up after. Happy days!
We've learned that every swap has its personality, and finding the right one is part of the fun.

Free From baking isn't about restriction. It's about creating food that's safe, joyful, and shared by all.