Raise your hand if right in the middle of baking a cake, you’ve realized you’re missing an important ingredient. Now keep your hand raised if that ingredient was eggs. Whether it’s because they got eaten at breakfast or for other mysterious reasons, it seems like we run out of eggs far more frequently than a prepared baker should. Luckily, there’s a solution far better than leaving your kitchen in a mess and running to the store: egg substitutes! Whether you need them because you ran out or because of a food allergy, your cakes – as well as your cookies and brownies – can still be delicious without any eggs at all. Gemma’s Bigger Bolder Baking shows us the smart substitutions.

EGG SUBSTITUTES

FOR CAKES AND CUPCAKES

– Mashed banana
– Applesauce
– Silken tofu
– Buttermilk

FOR COOKIES

– Ground flax seed and water
– Sweetened condensed milk

FOR BROWNIES

– Ground flax seed and water
– Mashed banana
– Applesauce
– Silken tofu
– Yogurt
– Buttermilk

This information is so helpful. We love, too, that there are both dairy and non-dairy options, so no matter what diet restrictions you have, you can enjoy a treat on special occasions! For specific ratios and measurements – as well as an excellent and helpful free printable chart! – head on over to the Bigger Bolder Baking site. Are you on an egg-free diet? What substitutes do you usually use?