These can be used in a pinch since chances are you have at least a few of the items below on hand in the pantry. Many are also suitable if you’re baking a cake for someone who is vegan or has allergies.
Keep in mind: They may affect the taste or texture of the final product.
I have a running list of substitutions you can use for assorted pantry staples on this page  but decided to make a separate post here just for eggs since I have so many.
Each of the below is equivalent to one egg. For best results it’s recommended not to replace more than 2 per recipe.
- 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
- 1 tsp baking powder + 1 TBS water + 1 TBS vinegar
- 2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
- 1 TBS vinegar + 1 tsp baking soda
- 2 TBS lemon juice + 1 tsp baking soda
- 1 TBS cornstarch + 3 TBS water
- 2 TBS arrowroot flour
- 2 TBS potato starch
- 1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
- 1 tsp yeast dissolved in 1/4 cup warm water
- 1/2 banana, mashed (medium size) + 1/4 tsp baking powder
- 2 TBS applesauce
- 3 TBS mayonnaise (*not suitable for allergy or vegan accommodation)
- Unflavored Gelatin: Dissolve 1 TBS gelatin in 1 TBS cold water. Beat in 2 TBS boiling water until frothy.
- Banana: Mash 1/2 of a banana (ripe) until smooth then mix in 1/4 tsp baking powder.
- Chia Seeds: Grind 1 TBS white chia seed meal in a spice grinder then mix in 3 TBS warm water. Allow to sit for about 5 minutes before using.
Flax Seed Mixture:
*equivalent for 1 egg
1 TBS flax seed (ground)
3 TBS water
- Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
- Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate before using.
*1/4 cup = 1 large egg
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil
- Mix all ingredients together and blend until smooth, refrigerate. Can be frozen.
Tip: Some low fat or low cholesterol recipes call for a commercial product. If you don’t have any on hand or wish to cook with fresh instead, 1 fresh egg = 1/4 cup of commercial substitute.