Which egg replacement is best for cakes?

For light sponge cakes, aquafaba is often the best choice as it can be whipped to add air. For denser cakes like carrot cake, apple sauce or yoghurt works well. Flax and chia eggs are better for cookies and muffins.

Can I replace more than 3 eggs?

Egg replacements work best when substituting 1-3 eggs. Beyond that, the structure of bakes can be significantly affected. For recipes requiring many eggs (like sponges), consider using a combination of replacers or a specialist recipe.

Does aquafaba whip like egg whites?

Yes, aquafaba can be whipped to stiff peaks with an electric mixer, usually taking 8-12 minutes. Add cream of tartar (⅛ tsp per 3 tbsp aquafaba) for stability. It works in meringues, macarons, and mousse.

Will the replacement change the flavour?

Banana and apple sauce add noticeable flavour. Aquafaba, flax, chia, and commercial replacers are largely neutral. Yoghurt adds a slight tang. Choose based on what complements your recipe.

Which egg replacement works best for cakes?

For cakes, the best egg replacements are: commercial egg replacer powder (most reliable), flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, best for denser cakes), or aquafaba (3 tbsp per egg, best for lighter cakes). Mashed banana works well in banana bread and muffins but adds flavour and moisture.

BakeCalcs

Egg Replacement Calculator

Calculate substitute quantities for eggs using common vegan and allergy-friendly replacements.

Number of Eggs to Replace

Egg Size

Replacement Type

How We Calculate This

Each egg replacement works differently. The calculator provides the correct quantity for each substitute based on the number of eggs in your recipe.

Standard Equivalents (per 1 egg)

Flax egg: 1 tbsp ground flaxseed + 3 tbsp water
Chia egg: 1 tbsp chia seeds + 3 tbsp water
Aquafaba: 3 tbsp (45ml) chickpea water
Banana: 1 small ripe banana (~60g)
Apple sauce: 4 tbsp (65g) unsweetened
Yoghurt: 4 tbsp (60g) plain
Silken tofu: 4 tbsp (60g) blended

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.