A Simple Guide to Replacing Eggs With Applesauce

1 egg = ¼ cup (4 tablespoons) of unsweetened applesauce

This is a simple, vegan-friendly substitute for moist baked goods like muffins, brownies, and quick breads.

Egg-to-Applesauce Calculator

Why Applesauce Works as an Egg Substitute

Applesauce is one of the simplest and most reliable egg substitutes, especially in recipes that rely on moisture rather than lift. It works well for anyone who is vegan, allergic to eggs, out of eggs, or simply prefers a lighter, lower-cholesterol option.

King Arthur Baking also notes applesauce as a dependable substitute for adding moisture to dense recipes.

Part of what makes it work is pectin, a natural starch in apples that offers light binding and adds enough moisture to keep baked goods tender.

Benefits of using applesauce as an egg substitute:

• Vegan-friendly & allergy-friendly
• Adds moisture, making baked goods softer and denser
• Helps create a tender crumb in muffins and quick breads
• Reduces cholesterol compared to using whole eggs
• Neutral flavor (when using unsweetened applesauce)

When to Use Applesauce

Applesauce blends seamlessly into bakes that are already soft and dense. These are the recipes where it shines:

• Muffins
• Banana bread and pumpkin bread
• Brownies
• Snack cakes
• Pancakes and waffles

In these dishes, applesauce delivers a tender crumb and a bit of natural richness without changing much else.

When Not to Use Applesauce

There are moments where applesauce can’t do what an egg does. If a recipe depends on eggs to rise, bind, or create crisp edges, applesauce will fall short. Avoid it in:

• Cookies that are meant to be chewy or crisp
• Light or sponge-style cakes
• Meringues
• Pastries that rely on firm structure
• Savory recipes where eggs act as a binder (like fritters or meatballs)

Choose another substitute, like flax eggs, chia eggs, or yogurt, when structure matters.

Does It Change the Flavor?

A little, but not much.
Unsweetened applesauce has a mild, fruity note that disappears in chocolate, pumpkin, banana, or spice-heavy recipes. In plain vanilla bakes, you might notice a soft hint of apple, but it won’t overpower the dish.

Use unsweetened applesauce if you can, the sweetened kind can noticeably change the flavor and make the bake sweeter than intended.

Tips for Baking With This Substitute

• Use ¼ cup applesauce per egg.
• Choose unsweetened for the most neutral flavor.
• If the batter looks thin, reduce another liquid slightly.
• A pinch of baking powder can add a little lift in cakes.
• Expect a softer, more tender texture, that’s normal.

In a Nutshell

1 egg = ¼ cup unsweetened applesauce.

It works best in soft, moist recipes like muffins, quick breads, brownies, and snack cakes.

For structure or crispness, choose another substitute.

If you like this, check out our guides on measurements and substitutes.