Homemade Egg Substitute for Baking (2025)

Table of Contents

Ingredients: HOW TO MAKE HOMEMADE EGG SUBSTITUTE: This Egg Replacer Works Well In: This Egg Substitute Does Not Work Well In: Note: Homemade Egg Replacer Ingredients Instructions Notes Works Well In: Does Not Work Well In: Substitutions: Nutrition References

This Homemade Egg Substitute is a simple, affordable solution for all your baking needs! Made with pantry staples, just mix it up and store it for easy use. It works perfectly in baked goods like cakes, muffins, cookies, and pancakes, plus in veggie burgers, meatloaf, and plant-based patties. It’s the easiest and most reliable way to swap eggs in your recipes! 🥚💛

While there are plenty of egg substitutes out there—like unsweetened applesauce, aquafaba, silken tofu, mashed banana, flax eggs, chia eggs, vinegar, and even chickpeas—they can be hit or miss. That’s why I wanted to create a foolproof, easy-to-use egg substitute that works in any baked good without compromising texture or flavor. Whether you're baking cakes, muffins, or making veggie burgers, this Homemade Egg Replacer works perfectly! No more dense, crumbly, or dry baked goods!

I’ve tested this recipe against some popular store-bought egg replacers, and my homemade version actually outperformed them. Woohoo! Not only did it provide a better rise, but it also gave the baked goods better hold and texture, which is crucial when you're baking. Plus, making it at home is much more affordable, and I love knowing exactly what's going into it!

This egg substitute is a total game-changer in vegan baking. Just swap the eggs in any recipe and use vegan butter and plant-based milk to make your baked goods vegan! Turn your family favorites plant-based, and convert those viral recipes. It’s also gluten-free, cholesterol-free, and allergy-friendly.

Ingredients:

Potato starch: A binder that helps with texture.
Tapioca flour: Adds chewiness and helps bind ingredients together.
Ground flaxseed: Moisture and structure.
Baking soda: Provides lift and helps the mixture rise.
Psyllium husk powder: Ensures binding and moisture.

HOW TO MAKE HOMEMADE EGG SUBSTITUTE:

Simply add all of the ingredients to a small bowl or jar and whisk thoroughly, ensuring everything is evenly combined.
Storage:Keep in an airtight container at room temp for up to 6 months.

This Egg Replacer Works Well In:

Baked goods such as cakes, muffins, cookies, waffles, brownies, banana bread, quick breads, and pancakes.
Veggie burgers, meatloaf, and other plant-based patties.
Any recipe where the egg is used as a binder or moisture provider.

This Egg Substitute Does Not Work Well In:

Recipes that rely on eggs for structure, like meringues, soufflés, or recipes requiring egg whites to whip into peaks.
Scrambled eggs or other egg dishes that require a distinct egg texture.

Note:

This egg replacer is only needed in recipes that typically call for eggs. All of the recipes on my website are already egg-free, so you won’t need this for those. Use it in any recipe that calls for eggs, even if the recipe already contains baking soda, starch, or flax. Simply replace the egg(s) with this egg replacer without altering the other ingredients or measurements.

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.

5 from 2 votes

(click stars to vote)

Homemade Egg Replacer

This Homemade Egg Substitute is a simple, affordable solution for all your baking needs! Made with pantry staples, just mix it up and store it for easy use. It works perfectly in baked goods like cakes, muffins, cookies, and pancakes, plus in veggie burgers, meatloaf, and plant-based patties. It’s the easiest and most reliable way to swap eggs in your recipes!

Prep: 5 minutes mins
Total: 5 minutes mins

Servings: 16 (Makes about ½ cup, ~16 egg replacements)

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Ingredients

▢ 3 tablespoons potato starch
▢ 3 tablespoons tapioca flour, (also called tapioca starch)
▢ 3 tablespoons ground flaxseed
▢ 2 teaspoons baking soda
▢ 1 teaspoon psyllium husk powder

US Customary - Metric

Instructions

Add all of the ingredients to a small bowl or jar and whisk thoroughly, ensuring everything is evenly combined.
Storage: Keep in an airtight container at room temp for up to 6 months.

How to Use:

Whole egg → 1 tablespoon replacer + 2 tablespoon cool water. Mix, let sit 1 - 2 mins, then whisk again just before using.
Egg white → 1½ teaspoon replacer + 1 tablespoon cool water. Mix, let sit 1 - 2 mins, then whisk again just before adding to your batter.
Egg yolk → 1½ teaspoon replacer + 1 tablespoon cool water. Mix, let sit 1 - 2 mins, then whisk again just before using.

Notes

Works Well In:

Baked goods such as cakes, muffins, cookies, waffles, brownies, banana bread, quick breads, and pancakes.
Veggie burgers, meatloaf, and other plant-based patties.
Any recipe where the egg is used as a binder or moisture provider.

Does Not Work Well In:

Recipes that rely on eggs for structure, like meringues, soufflés, or recipes requiring egg whites to whip into peaks.
Scrambled eggs or other egg dishes that require a distinct egg texture.

Substitutions:

While you can substitute some ingredients, I recommend sticking to the original recipe for the best results, as each ingredient plays a specific role in the texture and consistency.

Potato Starch → Cornstarch or Arrowroot Starch: Works similarly as a thickening agent but may slightly affect texture.
Tapioca Flour/Starch → Cornstarch or Arrowroot Starch: Provides chewiness, so a substitute might alter texture but still act as a binder.
Ground Flaxseed → Ground Chia Seeds: Offers similar binding and moisture, with a slightly different texture.
Psyllium Husk Powder → Guar Gum: Both can bind and provide moisture, but may change the consistency slightly.

Nutrition

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Author: Sam Turnbull
Cuisine: American, Global
Course: Baking

Homemade Egg Substitute for Baking (2025)

References

https://itdoesnttastelikechicken.com/best-homemade-egg-substitute-for-baking/