You’re halfway through mixing batter for your favourite banana bread when you realise there are no eggs in the fridge. Or maybe you’re baking for a vegan friend, and eggs are off the menu entirely. Don’t panic! Egg-free baking is not only possible, it’s wildly creative and delicious. It’s all about knowing your swaps.
Eggs usually play three roles in baking: they bind, they leaven, and they add moisture. Luckily, there’s a plant-based solution for each one. According to The Kitchn, mashed bananas, applesauce, and even yoghurt (dairy or non-dairy) can replace eggs for moisture and binding.
One mashed ripe banana or ¼ cup of applesauce equals one egg, plus they add a gentle sweetness and extra flavour, according to the mentioned source.
If you’re trying to keep the fluffiness of your cupcakes, The Kitchn suggest you try using 1 tablespoon of vinegar (apple cider or white) mixed with 1 teaspoon of baking soda. The fizz gives your batter a lift, making it a great egg alternative in muffins and cakes.
If you want neutral flavours, flax or chia eggs are your best friends. Just mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit until it gels. It’s a little nutty, a little earthy—perfect for brownies, pancakes, or cookies as suggested by BBC Good Food.
Aquafaba, the thick liquid from a can of chickpeas, is said to be gold in the egg-free baking world. Three tablespoons equal one egg, and when whipped, it can even replace egg whites for meringues or macarons, as noted by Minimalist Baker.
So whether you’re dodging allergies, going vegan, or just out of eggs, you’ve got options. Baking without eggs doesn’t mean settling for dense disasters—it means experimenting, exploring, and most importantly, still getting your slice of cake.
