Do you need egg substitutes for baking? You have options! If you’re making crusts, cookies, cakes, or other delicious treats, here are several easy egg substitutes for baking.

1) Shelf-stable powders: Ener-G egg replacer or the Neat Egg

You can buy these products at most stores or online.

Here’s how you use the Ener-G Egg Replacer:

1 egg = 1 ½ teaspoon dry Ener-G Egg Replacer plus 2 tablespoons water

1 egg white = 1 ½ teaspoon dry Ener-G Egg Replacer plus 2 tablespoons water

1 egg yolk = 1 ½ teaspoon dry Ener-G Egg Replacer plus 1 tablespoon water

2) Flax seeds:

If you’d like to eliminate eggs and add some extra Omega 3s to your recipe, flax seeds can be a great egg replacement option. Flax seeds can add a slightly nutty undertone to your baked goods. (It should be very slight or even undetectable for most baked goods). However, if you’re making a very lightly flavored cake or cookie, and you’re concerned about adding a nutty flavor into the mix, you might want to use the Ener-G egg replacer or the Neat Egg instead. They are flavorless.

To use flax seeds as an egg replacer, use 2 tablespoons of ground flax seeds plus 3 tablespoons of water to replace 1 egg. The key is to make sure that that flax seeds are finely ground. A coffee or spice grinder will work very well. Grind the flax seeds as you need them and store any extra ground flax seeds in the freezer. The oils become unstable once ground and they will turn rancid quickly.









3) Homemade egg replacer:

Mix the following ingredients to replace 1 egg:

½ Tablespoon of corn starch or tapioca

½ Tablespoon of potato starch

⅛ teaspoon of baking powder

⅛ teaspoon of arrowroot powder

For vegan dairy alternatives, visit the Food Reviews section. I only list vegan foods that taste good, so all of the products are Yummy Plants Approved!

For more beginner vegan tips, visit the Start Here page and the Vegan FAQ section.









My mission is to support an easy transition to a vegan diet. If you’re looking for more tips about how to stay vegan at home, at work, and in social situations, check out my book, “It’s Easy to Start Eating Vegan.”

Rebecca Gilbert is the founder of Yummy Plants and the author of It’s Easy to Start Eating Vegan. She’s a former competitive figure skater whose switch to a vegan diet healed her chronic joint pain. Rebecca has been a featured speaker at events including the World VegFestival in San Francisco, Vegetarian Summerfest, the New York City Vegetarian Food Festival, and Paris Vegan Day. She has presented on live television and given corporate talks. Book Rebecca to speak at your organization.