Egg Substitutes

Although this is science, there isn't one size fits all! Substitutions also depend on the other ingredients in your recipe, and what might work very well in your cake, may be disastrous in your meringue.
In some recipes you may get better results when you combine substitutes; like 30g of apple sauce with 30g of carbonated water (per egg) in a sponge cake-adding both binding and lifting. Also for a sponge cake, you could mix 20g of flour with 30g of full fat milk. Of course, if you are substituting eggs, you also need to look at any additions or subtractions for the rest of your recipe. In many cases, but not all, you'll need to increase the amount of Xanthum Gum.

Choosing the Right Substitute

Not all egg substitutes behave in the same way. Eggs provide structure, moisture, binding and sometimes lift, so choosing the right replacement depends on what you're making.

Aquafaba

3 tbsp aquafaba (the liquid from a tin of chickpeas) for one egg

Use the liquid exactly as you would an egg. It can be used straight from the tin or whipped.

Best for:

• Meringues
• Pavlovas
• Macarons
• Mousses
• Marshmallows
• Light sponge cakes
• Vegan mayonnaise

What it does:
Aquafaba is the closest egg substitute when you need lightness and aeration. It can be whipped into soft or stiff peaks, much like egg whites, making it invaluable for recipes where volume and structure are important.

Top Tip:
Unsalted chickpea liquid gives the best results. If the liquid seems thin, simmer it gently for a few minutes and allow it to cool before using.

Avoid using in:
Dense bakes where a flax or chia egg will provide better structure.

Flax Seed

1 tbsp ground flaxseed + 3 tbsp water

Mix together and leave for 5–10 minutes until thickened.

Best for:

• Muffins
• Quick breads
• Brownies
• Oat biscuits
• Fruit cakes
• Pancakes

What it does:
Flax seed is an excellent binder and adds a little moisture. They have a mild nutty flavour.

Avoid using in:
Light sponge cakes, meringues or recipes where a delicate texture is important.

Chia Seeds

1 tbsp chia seeds + 3 tbsp water

Mix together and leave until gel-like.

Best for:

• Cookies
• Flapjacks
• Loaf cakes
• Traybakes
• Granola bars

What it does:
Like flax, chia creates a strong binding gel. It has a more neutral flavour but can leave tiny black specks in lighter-coloured bakes.

Avoid using in:
Very smooth batters or delicate sponge cakes where appearance matters.

Apple Sauce

60g apple purée

Unsweetened apple sauce works best. Homemade is always best!

Best for:

• Sponge cakes
• Chocolate cakes
• Muffins
• Gingerbread
• Carrot cake
• Traybakes

What it does:
Adds moisture and softness. It's particularly useful in cakes where fruit flavours complement the recipe.

Avoid using in:
Recipes that rely heavily on eggs for structure, such as meringues, macarons, soufflés or very rich butter cakes.

Ripe-over ripe mashed bananas work in a similar way to apple sauce. Remember that they will add a banana flavour. It's a good idea to add an extra 1/4-1/2 teaspoon of baking powder per egg replaced by apple sauce and mashed banana to help with the leavening.

Carbonated Water

60ml carbonated water (4 tbsp) for one egg. I wouldn't replace more than two eggs with this method. I generally use this for scones.

Best for:

• Light Sponge Cakes
• Scones
• Muffins
• Pancakes
• Waffles
• Vegan Cakes (with oil and plant milk)

What it does:
The bubbles trapped in the water help create a lighter texture in batters and cakes.

Unlike flax or chia seeds, carbonated water doesn't do much binding, so it's best suited to recipes where only one or two eggs are being replaced.

Think of it as a substitute for lift rather than structure.

Top Tip:
One place where carbonated water really shines is gluten-free fritters and tempura-style batters. The bubbles help create a lighter, crisper coating, making it a handy ingredient for savoury cooking as well as baking.

Avoid using in:
Meringues, pastry, fruit cakes