Eggs act as the glue of the culinary world, but plant-based egg substitutes get the job done and provide surprising health benefits.—without cracking a shell.

Let’s face it: eggs are overachievers in the kitchen. They bind, fluff, thicken, and even scramble into breakfast glory. But guess what? You don’t need them to bake a dreamy cake, whip up a scramble, or hold your veggie burger together. The world of vegan egg substitutes is here! Whether you’re making cookies, pancakes, or a breakfast-for-dinner masterpiece, these pvegan egg replacements and swaps will keep your recipes on point.

Why Use Vegan Egg Substitutes?

People limit or quit their egg use for lots of reasons. It could be health or dietary restrictions.  Some people have allergies or sensitivities. Some people are working to limit their dependance on animal-based products. Plus, vegan options often add extra nutrition, like fiber and omega-3s, while keeping things lighter and more sustainable. If you're worried about getting enough protein, we have some news for you: Sunwarrior is the premier vegan protein available!

And while you may be asking yourself how can you cook, bake, and live without eggs, we’ve got all the answers.

What Do Eggs Do in Baking

Eggs are the backbone of many recipes. Their primary purposes include many things:

Leavening: Eggs trap air and create steam during baking, helping baked goods rise and achieve a light, fluffy texture.

Binding: Eggs hold ingredients together, ensuring your cookies, cakes, or muffins don’t crumble apart.

Moisture: Eggs add richness and keep baked goods soft and tender.

Structure: The proteins in eggs set as they cook, providing stability and shape to cakes and other baked goods.

Flavor and Color: Eggs contribute a subtle richness and help enhance golden hues in the final product.

Best Egg Substitutes for Cakes, Cookies & Baking

Eggs bring structure and moisture to baked goods, but so do these vegan heavyweights. Choose your favorite based on what you’re baking. Flax Eggs are great for chewy cookies, applesauce is best for moist, dense cakes, and aquafaba is great for cakes that rise beautifully. Let’s get into some of the top substitutions and how to make them.

Chia Seeds (Chia Egg)

Chia is a super egg substitute, providing incredible versatility. It’s used to reliably bind and thicken ingredients in baking and have a neutral flavor that allows the other ingredients to shine. It’s perfect for cakes, cookies, brownies, and all your baking needs.

You might be saying, "Yeah, but how do I make one chia egg?

Chia Egg Recipe:

For one chia egg, mix 1 tablespoon of chia seeds with 2.5 tablespoons of water, then let it gel up for 5 minutes. It's that simple

Flaxseed Meal (Flax Egg)

Flax Seeds are great for baking: Muffins, brownies, pancakes, and anything that likes a hearty texture. They’re also perfect for binding in cooking: Veggie burgers and patties that need to hold their ground.

How to make a flax egg: Mix 1 tablespoon of flax seeds with 3 tablespoons of water, then let it gel up

Applesauce

Applesauce is perfect for adding sweetness and softness and is excellent for cakes and muffins that love a moist, fruity vibe.

How to use applesauce as an egg substitute: Sub 1/4 cup of unsweetened applesauce for one egg.

Mashed Bananas (Nature's Sweet Binder)

Mashed bananas are a sweet binder that is good for pancakes, quick breads, and anything that loves a tropical twist.

How-to use banana as an egg substitute: Mash up 1/4 cup of ripe banana for each egg you’re replacing.

Pro Tip: Your banana bread will sing, but your chocolate chip cookies? Maybe not. Use the Chia egg instead.

Aquafaba (a.k.a. Chickpea Magic)

Chickpeas are not just for hummus! Because chickpeas have such a neutral flavor, they are a great option for cooking and whipping up like egg whites. It’s great for meringues, macarons, and marshmallows.

How-to use Aquafaba as an egg substitute: Aquafaba is the liquid of soaked chickpeas. You can use the liquid from a can of chickpeas or soak your own chickpeas overnight. Then, measure out 3 tablespoons of aquafaba for one egg. Whip it for extra fluff.

Scrambling Scrambles and Savory Dishes

Eggs aren’t just for baking—they work for savory dishes too. These plant-based powerhouses will have your scrambles and omelets shining:

Tofu

How-to: Crumble firm tofu and sauté it with flavorful, nutritional boosts like turmeric, nutritional yeast, black salt, and your favorite veggies.

Perfect For: Scrambled eggs, frittatas, and quiches.

Chickpea Flour

 Chickpea flour is great for omelets, savory crepes, and even pakoras. Chickpea Flour binds, adds protein, and adds a savory flavor.

How-to: Mix 2 tablespoons of chickpea flour with 2 tablespoons of water for a quick egg swap.

Kala Namak (Egg’s Flavor Doppelgänger)

What is Kala Namak: It’s a black salt mined from countries near the Himalayan mountains and has a slight sulfur-like smell that makes it mimic an egg flavor. It’s a great egg-flavor hack.

How-to: Add a pinch of this sulfuric salt to your tofu or chickpea creations.

Flaxseed vs. Chia Seeds: Which One Should I Use?

Flax and chia might seem like twins, but they have distinct vibes and strengths.

Chia seeds thicken more than flax seeds and are better for binding. Both have incredible health benefits.  Black chia seeds can leave little black specks in your food. So flax seeds might be better if you require your food to look a certain way or use white chia seeds. So which one is better? It depends on what you’re doing.

If you're looking for some fun new recipes that use egg replacements, you might want to try this fun vegan egg nog or this vegan avoocado egg salad or this Vegan Tofu Egg Salad Recipe!

Cooking without eggs isn’t just possible—it’s a chance to get creative! Whether you’re baking cookies, flipping omelets, or whipping up meringues, these vegan egg substitutes prove that plant-based cooking can do it all.

So grab your flax, chia, or tofu, and get cracking –or . . . you know . . . not.