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!
