Don't substitute — pick a bake that never wanted an egg. Shortbread, soda bread, scones, drop biscuits, and no-knead bread all get their structure from flour and their lift from baking soda, baking powder, or yeast. 9 egg-free bakes below, every formula in grams.
The purest three-ingredient bake. Rub cold butter into flour and sugar, press into a tin, prick, and bake low until pale gold.
Gram formula: 3:2:1 by weight — 300 g flour, 200 g butter, 100 g sugar. Bake at 160°C / 325°F for 35–40 min.
No yeast, no kneading, no proofing — the buttermilk's acid fires the baking soda the moment they meet. Mix, shape, slash, bake.
Gram formula: 500 g flour, 400 g buttermilk, 1 tsp (5 g) baking soda, 1 tsp salt. Bake at 220°C / 425°F for 35–40 min.
Self-rising flour already carries the leavener and salt. Cut in cold butter, stir in milk, drop spoonfuls on a tray.
Gram formula: 250 g self-rising flour, 85 g cold butter, 180 g milk. Bake at 220°C / 425°F for 12–15 min.
Flour, yeast, salt, water, and time. Stir into a shaggy dough, leave it overnight, bake in a screaming-hot pot.
Gram formula: 400 g bread flour, 300 g water, ¼ tsp (1 g) yeast, 8 g salt. 12–18 hr rise, then 45 min at 230°C / 450°F.
Melt chocolate into condensed milk, pour into a lined tin, chill. That's the whole method.
Gram formula: 350 g chocolate chips, 400 g sweetened condensed milk. Chill 2 hr.
Rub cold butter into flour, add just enough milk to bring it together, handle it as little as possible, bake hot.
Gram formula: 350 g flour, 85 g cold butter, 50 g sugar, 1 tbsp baking powder, 180 g milk. Bake at 220°C / 425°F for 12–15 min.
A jammy layer of simmered dates between two oat crumbles. Press half in, spread the dates, crumble the rest on top.
Gram formula: 250 g dates simmered with 120 g water; crumble of 150 g oats, 150 g flour, 150 g brown sugar, 170 g butter. Bake at 180°C / 350°F for 30 min.
Stir, roll, chill. No oven, no eggs, and they keep in the fridge for a week.
Gram formula: 150 g rolled oats, 125 g peanut butter, 85 g honey. Chill 30 min, then roll into balls.
Chia seeds set milk into a pudding overnight — the least effort dessert on this list.
Gram formula: Full gram-first recipe on the site — see the linked recipe page.
Full gram-first recipe →Eggs do three jobs — bind, moisten, and lift — and no single swap does all three. Match the swap to the job the egg was doing:
Full ratios and recipe-by-recipe notes on the egg substitutes page.
Tick what you actually have and get the list re-sorted for your kitchen.
Open the What Can I Bake? tool →Shortbread, Irish soda bread, drop biscuits, scones, no-knead bread, two-ingredient fudge, peanut butter oat bites, and chia pudding — none of these ever called for an egg. Eggs mostly provide structure and lift, and these bakes get both from gluten, chemical leaveners, or setting agents instead.
In muffins, quick breads, and brownies: 60 g (¼ cup) of unsweetened applesauce or mashed banana per egg, or a 'flax egg' of 1 tablespoon ground flaxseed whisked with 3 tablespoons water. In cakes that rely on whipped eggs for lift, no swap fully works — pick an egg-free bake instead.
Shortbread is the classic egg-free cookie and needs no substitute. For drop cookies, replace each egg with 3 tablespoons of milk or plant milk plus ½ teaspoon extra baking powder; they spread slightly more and set a little crisper.