When I first started baking more plant-based recipes, I assumed there was one perfect egg replacer for everything.

After experimenting with different egg substitutes and researching the role eggs play in baking, I realized the best choice depends on the recipe. That simple lesson made vegan baking much easier.

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In this guide, I’ll share my favorite egg replacers for baking, when I use each one, and a few products I think are worth considering if you bake regularly.

Each of these egg replacers has its own strengths. Here are the ones I recommend most and where I think they work best.

1. Bob’s Red Mill Egg Replacer

⭐⭐⭐⭐⭐ The Most Versatile Choice

Why I Think It’s Worth Looking At

This is probably the easiest egg replacer to recommend if you’re just getting started. You simply mix it with water according to the package directions, which takes a lot of the guesswork out of vegan baking.

I find it works best in recipes where eggs mainly provide binding and structure. While no commercial egg replacer works perfectly in every recipe, this one is one of the most versatile options I’ve found for everyday baking.

2. Bob’s Red Mill Organic Ground Flaxseed Meal

⭐⭐⭐⭐⭐ A Pantry Staple Worth Keeping

Flaxseed is one of the simplest egg substitutes because most people only need one pantry ingredient and water. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about five minutes until it thickens.

Because flax helps add both moisture and binding, it’s a great fit for heartier baked goods like banana bread, oatmeal cookies, muffins, and brownies.

3. Viva Naturals Organic Chia Seeds

⭐⭐⭐⭐☆ Great Beyond Baking

If you already buy chia seeds, you may not need a separate egg replacer for many recipes. I also like that chia seeds can be used in overnight oats, smoothies, and puddings, making them a versatile pantry staple.

Ground chia creates a smoother texture, while whole seeds may remain visible in lighter-colored baked goods.

To make a chia egg, mix one tablespoon of chia seeds with three tablespoons of water and let it sit until it thickens.

4. Mott’s Unsweetened Applesauce

⭐⭐⭐⭐☆ Perfect for Soft, Moist Bakes

Applesauce shines when moisture matters more than structure. That’s why I usually use it in recipes that only call for one or two eggs.

Choose an unsweetened variety so you have better control over the sweetness of your finished recipe.

5. Eden Organic Chickpeas (for Aquafaba)

⭐⭐⭐⭐☆ Surprisingly Good for Light Desserts

Aquafaba was one of the biggest surprises I discovered after switching to plant-based baking. It creates a light foam that’s useful for recipes like meringues, mousses, and macarons.

It isn’t an everyday egg replacer, but it’s worth trying if you enjoy experimenting in the kitchen.

It does take a little practice, so don’t worry if your first batch isn’t perfect.

6. JUST Egg

⭐⭐⭐☆☆ Convenient for Certain Recipes

JUST Egg is best known as a scramble substitute, but it can also work in certain savory baking recipes like breakfast casseroles and quiches.

I don’t usually reach for it when making cookies or cakes, but it’s convenient if you already keep it in your refrigerator.

Because it’s refrigerated and usually costs more than pantry alternatives, I tend to save it for recipes where it really shines.

7. Ener-G Egg Replacer

⭐⭐⭐⭐☆ A Longtime Vegan Favorite

Ener-G has been around for many years and remains a dependable option for cookies, cakes, muffins, and pancakes. It mixes easily and stores well in the pantry.

If Bob’s Red Mill isn’t available where you shop, this is another product I’d happily recommend.

Frequently Asked Questions

What is the best egg replacer for beginners?

A commercial egg replacer like Bob’s Red Mill Egg Replacer is one of the easiest places to start because it’s simple to use and works in many recipes.

Is a commercial egg replacer better than flax eggs?

Not always. Commercial egg replacers are convenient, while flax eggs are affordable and made from a simple pantry ingredient. The best choice depends on the recipe.

Can I use flax eggs in every recipe?

No. Flax eggs work best in cookies, muffins, brownies, and quick breads but aren’t ideal for light cakes or recipes that need lots of lift.

Can JUST Egg replace eggs in cakes and cookies?

It can work in some recipes, but it’s generally better for savory dishes like breakfast casseroles and quiches than for cakes or cookies.

More Vegan Tips

• The Beginner’s Vegan Grocery List
• Best Vegan Swaps for Everyday Cooking (Milk, Eggs, Butter & More)
• The Supplements Many Vegans Consider Taking (And Why)