Replacing Eggs in Baking


I recently found myself short of eggs before needing to bake – my minor panic subsided after researching a few Egg substitutions so I thought I would share the best ones with you!

Replacing Eggs in Baking

The Substitutions will work for Cakes, Cookies and Brownies! Simply replace each egg in your recipe for either:

1/3 Cup  / 85g Applesauce

1/4 Cup  / 60g Yogurt

1/2 Mashed Banana

1/4 Cup / 60g Vegetable Oil

Hope you find this helpful!

Jem x

  1. Sara

    Thanks, I’m pinning this for my futue “oh no I don’t have enough eggs” days!

  2. heather

    Thanks soo much for this! Im always baking and not having enough eggs.

  3. Heather S.
    Heather S.11-05-2012

    This sounds so awesome! I’ve never really used anything different than what recipes call for. I’m a bit nervous to waste ingredients and time in case my baked good don’t come out edible.
    Is this to replace only one egg in a recipe that has multiple eggs or can you replace all the eggs with the appropriate amount of the substitute item? Maybe I should clarify my question. 🙂
    For example: Cake mix calls for 3 eggs. What do I do?
    a) Use two eggs and 1/4 cup of yogurt.
    b) Use no eggs and 3/4 cup of yogurt.
    c) Only use substitutes for recipes with one egg.


  4. IcedJems

    Hi Heather, thanks for your comment and good luck with the experimenting! This chart is actually for replacing all eggs in general as there are some diets and lifestyles which don’t allow eggs at all so the chart was made to cater for these people (and when you run out!) So for a cake mix that calls for 3 eggs, you could use 3/4 cup of yoghurt. Obviously the substitutions never taste exactly the same and would have a slightly different consistency, but in a lot of cake recipes this is barely noticable. I’ll have to do some tutorials with egg replacements for the blog to show people in pictures the difference! 🙂 x

  5. Diane

    Another healthy substitution that we use all the time since my vegetarian daughter also gave up eggs…1 Tbsp. ground flax to 3 Tbsp. water, mix and let sit a couple minutes then add. Use it in everything baked and it works great and no noticeable difference in taste of baked goods. Directions right on the package as to how to substitute. I wish I would have known about it my whole life for those times I didn’t have eggs.

  6. Becca

    This is so perfect for my family. My 4 year old is allergic to eggs but loves to bake with me. This will definitely help in allowing her to have all our treats we make!!

  7. Rose Olazcoaga-Bowen
    Rose Olazcoaga-Bowen04-13-2014

    Hi……I already use unsweetened applesauce for oil substitute to lower calories, but gonna try combo of yogurt & unsweetened applesauce to better these recipes & get them healthy.

  8. kelsie

    This is a great idea, i’m going to try and replace a few things to make the dish slightly healthier!!:)

  9. Alri

    Nice! I’m in the same situation, a cake mix calling for 3 eggs. But it’s choco, so I’m not sure it would taste the same.

  10. michelle

    thanks for all great info my grandson has an egg allergy so it is really difficult to make him nice cakes i will be trying these out on a regular basis

  11. Rachel

    Great tips, thankyou – my daughter has an egg allergy and i have stopped her from having cake, so means i can make her some fairy cakes now 🙂

  12. Rashelle

    I was excited about making my favorite, Pineapple Upside-down Cake when I realized I was short an egg. I found your chart through a Google search and I just happen to have a Pineapple yogurt in the fridge that is about to expire!! How perfect is THAT?!?! Gonna go try this right now!! Wish me luck!! 🙂

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