Whether you’re egg-free, feeling the effects of increased egg prices, or are just looking for alternatives to switch things up, you’re in the right place! We’ve gathered our top tips for egg-free baking success, plus 40+ egg-free desserts that are similarly fluffy, tender, reliable, and delicious. Find cookies, cakes, muffins, brownies, quick breads, donuts, decadent pancakes, and more!
Guide to Egg-Free Baking
When it comes to egg-free baking success, there are a few things that are helpful to know:
When deciding which egg substitute to use for a recipe, a great way to start is to think about what the egg is doing for the dish. For cookies, it could just be a binder. If it’s a cake, the egg can be adding moisture, richness, binding, and lift. For a custard, it acts as a thickener. When you identify what exactly you’re looking for in an egg replacer, it makes it easier to choose the right one.
Flax eggs add a little bit of binding and work especially great in cookies, brownies, and pancakes. A similar option to flaxseed meal is ground chia seeds, but they’re a stronger binder, so you’ll want to use a little less of it.
Fruit & veggie purées – while flax eggs can also be helpful for quick breads, muffins, and cakes, these baked goods often benefit from having another source of moisture and binding that won’t create a gummy texture. Mashed banana, applesauce, pumpkin purée, and beet purée (when paired with strong flavors like chocolate) can all be helpful in these cases.
Aquafaba is your best bet if you’re looking to replace egg whites because of its similar whipped texture. It also helps add lift to cakes and will work in meringue-based desserts.
Want to learn more? Scroll down to see our recommendations for each dessert category and also check out our Guide to Egg Substitutes.
Egg-Free Desserts
Cookies
Cookies work well with egg substitutes. Our favorite for a classic, chewy cookie is a flax egg. If you’re looking for a cakier cookie, try applesauce or mashed banana!
Fluffy, perfectly sweet sugar cookies made in 1 bowl! Roll out and cut into shapes or roll into easy circles. Entirely vegan and gluten-free, and perfect for the holidays and beyond!
Undetectably vegan and gluten-free oatmeal raisin cookies! Just 30 minutes and simple methods required for perfectly chewy oatmeal cookies. A perfect healthier treat for any time of year!
Super fudgy vegan brownie cookies that are tender on the inside, crisp on the outside, and reminiscent of a brownie! Just 10 ingredients required for these naturally sweetened gluten- and grain-free treats!
The perfect classic vegan chocolate chip cookie made in 1 bowl! Salty-sweet, buttery, slightly crisp edges, tender center, and gooey chocolate chips. Just 9 ingredients and simple methods required!
Chewy, nutty, and perfectly sweet “cowgirl” cookies with walnuts, shredded coconut, and chocolate chips! Undetectably gluten-free and vegan, with just 1 bowl and 20 minutes required!
Cakes and cupcakes are a little tricky when it comes to getting the right texture without eggs, especially when trying to make them gluten-free! Our go-to? Applesauce! It’s the queen for achieving a moist cake without gumminess. Sometimes we also bring dairy-free yogurt or mashed banana on board for the right texture. If you’re looking for lift in your cake, whipped aquafaba can be helpful!
The most incredible chocolate cake that happens to be vegan, gluten-free, oil-free, grain-free, and refined sugar-free. Just 1 bowl and simple methods required for this perfectly tender, moist, delectable chocolate cake that’s perfect for special occasions and beyond.
1-bowl vegan chocolate cake made in less than 1 hour with simple ingredients. A 2-layer buttercream-frosted cake that’s moist, fluffy, and rich with chocolate flavor.
AMAZING, rich chocolate hazelnut cake made in just 1 bowl! Entirely vegan and gluten-free and so simple to make. Perfect for every day or birthdays and special occasions.
A 1-bowl vegan gluten-free vanilla cake that’s perfectly tender, fluffy, and sweet! Delicious frosted or unfrosted and SO easy to make! 10 ingredients and 1 bowl required.
Fluffy strawberry cake that’s undetectably vegan and gluten-free! Infused with vibrant strawberry flavor and perfectly sweet. Just 9 ingredients required!
Muffins often benefit from having more than one egg substitute on board. We like to pair a flax egg with mashed banana, pumpkin purée, applesauce, or plenty of almond flour to achieve binding + moisture.
The fudgiest plant-based, gluten-free chocolate muffins on the block, made in 1 bowl with wholesome ingredients like almond flour, flaxseed, cocoa powder, bananas, and more!
Super moist vegan muffins with sweet potato puree and a spoonful of salted almond butter in every bite. The perfect light breakfast or afternoon snack.
Fudgy, vegan double chocolate muffins with a secret healthy ingredient: puréed beets! Healthy, easy to make, and satisfies a serious chocolate craving.
To achieve the fudgiest texture in brownies, we suggest using a flax egg. Since brownies typically just need a binder, a flax egg achieves this without adding much lift.
Black bean brownies (vegan and gluten-free) that require just 1 bowl and about 30 minutes to prepare! Healthy, easy, and delicious — the best kind of dessert.
Fudgy black bean brownies made in a food processor. Entirely naturally sweetened, swirled with date caramel and pecans. A sneaky vegan, gluten-free dessert.
For quick breads, we like using a flax egg to give the mixture a little moisture and bind it together to avoid a crumbly, dry bread. Pumpkin purée, applesauce, and mashed banana also help to keep quick breads moist.
1-Bowl Vegan Gluten-Free Pumpkin Bread that’s moist, perfectly spiced and sweet, and seriously simple! Ideal for breakfast, snacking, and fall gatherings.
1 Bowl NUTELLA Banana Bread that's super moist, easy to make, and so flavorful. The vegan Nutella swirl makes it! The perfect vegan, gluten-free snack, breakfast, or dessert.
Pancakes can sometimes get away with not having a binder thanks to the natural binding qualities of all-purpose flour. When it’s not enough or when you’re making gluten-free pancakes, adding a flax egg is helpful.
Fluffy vegan pancakes made with whole wheat flour and bursting with s’mores flavor thanks to graham cracker crumbs, vegan marshmallows, and melty semisweet chocolate.
A new and improved version of our popular chocolate chip oatmeal cookie pancakes, this time made gluten-free, vegan, and requiring just one bowl and 30 minutes!
For desserts like custards and puddings, we find cornstarch, arrowroot starch, and agar agar are the most effective egg replacements. Blended cashews also have some magical properties when it comes to achieving a pudding-like texture.
Thick and creamy vegan peanut butter pudding made with just 5 ingredients in 1 saucepan! Naturally sweetened, easy to make, and the perfect balance of salty and sweet! Enjoy plain, with chocolate ganache, or as a pie filling!
Creamy vegan chai-spiced crème brûlée! A decadent, warming, custard-like dessert with a crackly, caramelized top. Simple methods and just 10 ingredients!
I also appreciated the amount of writing and resources that were provided. It made the information easy to understand and follow. I will surely be sharing this blog with my friends and family.
Norbert Mowery says
I also appreciated the amount of writing and resources that were provided. It made the information easy to understand and follow. I will surely be sharing this blog with my friends and family.
We’re so glad you enjoyed it, Norbert!