How to Substitute for Eggs in Baked Goods (Like This Blondies Recipe)

Enjoy Life - eat freely logo


Your kitchen has come a long way. Years ago, egg substitutes got their start with a powdered replacer that worked like a one-size-fits-all fix. It was a mixture of a leavening agent with starch, which performed double duty. Not only did it offer binding power, but this powdered replacer added lift to eggless batter. The idea was to create a taste similar to the original. While that worked for a while, today’s baker has started to explore other options for what to use instead of eggs.

Now, there are much more creative alternatives to eggs in cakes, cookies, breads, brownies, puddings and even ice cream. Not only are these treats possible without eggs, but you can get by without any extra ingredients in your pantry. Here are the six best egg substitutes for your baked goods.

Warning: Every time you see an egg in a recipe, know that it has a role. It might provide structure, deliver rise and lift, work as an emulsifier, create tenderness, increase shelf life or add moisture and color. You need to know the eggs’ function before you take another step or stir. This will make substituting for eggs much simpler for you.

What to Use Instead of Eggs When Baking This Blondies Bar Recipe & Other Baked Goods |

Flax meal

Take the blondies recipe below, for example. The blondies use a flax egg method, which adds moisture, increases shelf life but also adds density. The density and moisture are pertinent to blondies (and brownies), so it works well in this context without needing the airiness or flavor that eggs deliver. The general substitution for 1 egg is 1 tablespoon ground flaxseeds mixed with 3 tablespoons warm water.

Powdered egg replacer

Powdered egg replacer is designed to add a little bit of lift similar to baking powder, as well as the ability to bind. If you like cakey-ness, this is the best egg substitute for you. A DIY option is easy to make and works just as well as store-bought. Mix 1/4 teaspoon baking powder and 1 tablespoon tapioca flour, and add to your batter for better baking.


Aquafaba is the liquid leftover from a drained can of chickpeas. This egg substitute is similar to using an egg white. The end result is close to what you get with flax meal, minus the shelf-life stability, since it’s a little less moist in the long-term. To create 1 “egg,” you’ll need 3 tablespoons aquafaba.

Chia seeds

Chia seeds can also work like the flax egg. They gel up, making this the perfect replacement in dense desserts, such as blondies and brownies. However, be wary of going cuckoo for chia seeds. Too much in treats like breads or cakes can result in an under-baked texture.

Apple cider vinegar

Apple cider vinegar is a magical ingredient for baking. It adds texture, shelf-life and lift – much of what an egg does but also assists dairy- and gluten-free recipes. Use 1 tablespoon apple cider vinegar per egg to deliver a little more oomph, especially when the recipe is vying for a lighter texture (cakes or breads).

Dairy-free milk & mashed fruits

When it’s the egg’s role to add moisture, dairy-free milk works just fine – especially when it has a bit of fat. Alternatively, you can use mashed fruits or vegetables, like applesauce, banana or pumpkin puree. These also add moisture, as well as a bit of binding power, density shelf-life, and taste.

For some additional guidance, here are some tips to keep in mind:

  • When you start replacing eggs in recipes, work with recipes you’ve made in the past. This will give you an idea of what the batter should look like before you bake.
  • Once you expand your experimentation, look for recipes that just have one egg to replace. It’s easier to start small and work your way up.
  • Keep in mind egg replacements that add density. You can’t replace four eggs in a pound cake with applesauce and expect similar results.
  • Mix and match your egg replacers. If a recipe calls for two or three eggs, pick and choose the features of the replacers that you need (for example, lift and moisture). Use one of each for optimal results.

Banana-Rum Blondies

Makes 12-16 blondies

1/4 cup oil
1/4 cup mashed ripe banana
1 tsp. ground flaxseed
3/4 cup packed light brown sugar
2 Tbsp. rum
1 tsp. vanilla extract
1 cup Enjoy Life Foods All-Purpose Flour Mix
1 tsp. baking powder
1/2 tsp. xanthan gum
1 tsp. pumpkin pie spice
1/4 tsp. salt
2/3 cup Enjoy Life Foods Semi-Sweet Chocolate Mega Chunks


  1. Preheat an oven to 350 degrees F and line an 8-inch square baking pan with parchment paper.
  2. In a small saucepan over medium heat, add oil, mashed banana and ground flax. Heat until just steaming.
  3. Whisk in brown sugar, rum and vanilla extract until smooth and well combined. Cool slightly.
  4. In a large bowl, add flour mix, baking powder, xanthan gum, pumpkin pie spice and salt. Whisk to combine.
  5. Add cooled, wet mixture to dry mixture and stir to combine.
  6. Fold in the chocolate chunks.
  7. Using a spatula, scrape batter into prepared pan and bake 22 – 25 minutes, or until golden brown. Be careful not to over-bake.
  8. Let blondies cool completely in pan before cutting into squares. Serve warm or store in an airtight container for up to 2 days, moving leftovers to freezer if desired.