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17 Vegan Egg Substitutes for Baking: Plant-Based Substitutes for Eggs

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Eggs are an important ingredient in many recipes and as a vegan, you may find yourself not being able to bake or cook certain dishes due to the fact the recipe contains eggs. Though it is easy to simply follow the recipe without including eggs, sometimes when you are baking, for instance, you need a reliable vegan egg substitute. 

 


There are a handful of great egg alternatives that you can use as a vegan which are both healthy and great substitutes. They work well to replace the function of the eggs in the recipe, making it possible for you to cook or bake almost anything to fit a vegan lifestyle. 

 


If you are new to the vegan baking scene, you may even be wondering, is it possible to bake without eggs? Fortunately for you, there are plenty of vegan egg substitutes you can use for baking. To shed some light on the subject, we have for you 17 vegan egg substitutes for baking, that are sure to get you cracking on some amazing vegan recipes. 

 

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1. Chickpea Brine


This is a great vegan substitute for eggs and can be a great addition to your list of ingredients when you are baking. They work really well when you are trying to make a vegan meringue or vegan macarons and is very similar to whipped egg whites. 

 


You can use chickpea brine in recipes that require you to use only egg white or the whole egg. Simply use the chickpea brine instead of the eggs in the recipe and you are good to go. You can even add chickpea brine to vegan recipes that don’t contain eggs for added flavour and composure. 

 


Vegan desserts, made with egg substitutes are delicious and extremely healthy for you. As you may already see, using vegan egg substitutes isn’t complicated. You just need to know what you can use. 

 


2. Plant-Based Yoghurt

When working with a plant-based yoghurt, you want to ensure that you are using an unsweetened yoghurt. Otherwise, the yoghurt may add an extra bit of sweetness to your baked goods, thereby changing the recipe. 

 


1/4 cup of plant-based yoghurt is equivalent to one egg. It is great for bread and cakes where you require a moist end result.

 


Plant-based yoghurt is a great alternative to eggs and provides the baked good with the ability to hold the structure. If you’re worried about your cakes crumbling, just add a little plant-based yoghurt to the mix.

 

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3. Silken Tofu

This is a great ingredient to use in savoury baked dishes and even in vegan mousse. It is a crucial ingredient in many vegan recipes and works brilliantly well as an egg substitute. 

 


1/4 cup of silken tofu is equivalent to one egg. Silken tofu works really well in vegan cheesecakes recipes, creamy pies and even pudding. The density and heaviness of silken tofu work really well for dishes in which you want to maintain a nice moist result. 

 


You want to ensure to use silken tofu since firm tofu will work to give you varied results. Other types of tofu simply do not have the consistency to make them viable options for use as vegan egg substitutes. Hence, be sure to use silken tofu, not just any type of tofu. 

 


4. Baking Soda and Apple Cider Vinegar

This combination works really well when you are looking for a replacement for eggs. When you mix baking soda with an acidic component like apple cider vinegar, it works to produce bubbles which work to raise your baked goods. 

 


The bubbles that are formed work really well when baking cakes or cupcakes. They make the baked good light and fluffy and not too dense. When baking cakes or cupcakes, you don’t want to use too dense of an egg substitute, this will leave you with an end result of a dense cake. 

 


When baking with this egg substitute you want to use about 1/4 tablespoons of baking soda with 1 tablespoon of apple cider vinegar. You can scale it based on these proportions.

 


Remember, it is a good idea to mix the dry with the dry and the wet with the wet. This means, simply mixing the apple cider vinegar with the wet ingredients and adding the baking soda with the dry ingredients. You do not have to mix the two components in advance.  

 

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5. Banana (Mashed)

Surprisingly, banana works really well as an egg alternative and is best used in desserts for they tend to add a bit of sweetness to the dish. 

 


It is better to use bananas as an egg substitute in dishes that contain bananas, like banana bread or banana nut muffins. This is because it has a strong flavour which can overpower certain dishes. Hence, you want to take the flavour into the equation when relying on this egg substitute. 

 


1/2 a mashed banana is equivalent to one egg and you can use this ratio to scale where necessary. Banana works really well as a binder which makes it easier for your baked goods to hold the structure without crumbling.  

 


6. Pumpkin (Puree)

The puree of pumpkin is yet another great alternative for eggs. It works really well for yeasted bread.

 


1/4 cup of pumpkin puree is equivalent to one egg. Pumpkin puree works to make bread really soft and fluffy. It enables the baked good to hold proper structure, firmness and moisture and also gives it a nice colour. 

 


You should be careful though, for pumpkin puree does carry a touch of sweetness when included in recipes. The sweetness isn’t overpowering and is usually in a perfect balance for various recipes. It is a great alternative for eggs when you are making sweet bread. 

 

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7. Applesauce

Applesauce works well as an oil replacement in various baked goods and has plenty of uses. 

 


1/4 cup of applesauce is equivalent to one egg. Apples contain pectins, which work really well as a binder. This is why applesauce works really well in baked goods, for it allows the baked good to be bound into place and hold the structure. 

 


Applesauce does contain a lot of moisture, hence it is best used in recipes that require you to bake the good for a long time. It works really well in cakes and adds a degree of added flavour to the dish. It adds a degree of moistness to the dish, however doesn’t hamper the denseness. 

 


8. Chia Seed Eggs

You can make chia seed eggs quite easily by combining 1 tablespoon of chia seeds with 3 tablespoons of water. You want to mix them well and let them sit for a while to thicken. 

 


Chia seeds produce a gel-like texture when combined with water and is a great substitute for eggs to use in cookies, pancakes and no-bake desserts. 

 


If you are making chia pudding, chia seed eggs work brilliantly well. This egg substitute doesn’t bring with it too much added flavour, hence is good when you are working with recipes that require a neutral-tasting egg substitute. 

 

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9. Flaxseed Eggs

You can make flaxseed eggs by combing 1 tablespoon of ground flaxseed with 3 tablespoons of water. This is equivalent to one egg. 

 


You want to combine the ground flaxseed with water and allow it to sit for about 5 minutes to allow it to thicken. It works really well to replicate the consistency and texture of eggs. 

 


Flaxseed eggs have great binding properties, which helps the baked good hold its structure. However, it doesn’t do much to lift the baked goods. Hence they are best used in recipes that require a binding effect like cookies. They also work well in no-bake desserts. 

 


10. Cornstarch

When working on dry baked goods, cornstarch works as a great alternative to eggs. It works really well in creamy and custardy baked goods like puddings and pies. 

 


To use cornstarch, simply mix 2 tablespoons of cornstarch with 3 tablespoons of water and you have your egg replacement ready. 

 


Cornstarch when combined with water produces a viscous and eggy substance, just so long as you maintain the right proportions. It works really well as an egg substitute and doesn’t carry too much flavour. 

 

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11. Tapioca Starch

Tapioca starch works really well to thicken sauces and is great when used in puddings. It works as a good binding agent and allows your baked good to hold structure and firmness. 

 


To use tapioca starch, you want to take 1 tablespoon of tapioca starch and mix it with 3 teaspoons of water. This is equivalent to one egg. It is smooth and creamy when mixed and is easy to use as an egg substitute. 

 


You can find tapioca starch in the baking ingredients section of most grocery stores. 

 


12. Soy Lecithin

This is a byproduct of soybean oil and has similar binding properties to eggs. It works really well to mix and hold ingredients together. 

 


You can buy soy lecithin as a powder and it works really well in recipes that only call for egg yolk. 

 


1 tablespoon of soy lecithin powder is equivalent to one egg. 

 

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13. Agar-Agar

Agar-agar is the vegan substitute for gelatin. It works well as a substitute for eggs and is obtained from seaweed or algae. 

 


You can find agar-agar powders in most supermarkets. In order to use agar-agar as a replacement for eggs, you want to mix 1 tablespoon of agar-agar powder with 1 tablespoon of water. This will work to replace one egg. 

 


Agar-agar contains a neutral flavour profile hence is good to use in a wide number of recipes. It does however create a slightly stiffer texture.

 


14. Carbonated Water

When you are looking for a good levelling agent to use in your baked goods, carbonated water works to add a good amount of moisture, thereby working as a great levelling agent. 

 


The air bubbles that are trapped in carbonated water works to make the finished product light and fluffy. 1/4 cup of carbonated water will work to replace one egg. 

 


Carbonated water used as an egg substitute works really well in cakes, cupcakes and quick bread. 

 

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15. Nut Butter

Whether it is peanut butter, almond butter or cashew butter, nut butters work really well as egg substitutes. It works in most recipes that require eggs. 

 


In order to replace one egg, you want to use about 3 tablespoons of nut butter. Though this is a great alternative to eggs, you do have to note that the finished product may have a nutty flavour. 

 


It works really well when used to make brownies, pancakes and cookies. When using nut butters, you want to use the creamy nut butters and not the chunky ones, to ensure that everything mixes in well. 

 


16. Arrowroot Powder

Arrowroot is a South American tuber plant and is not typically found in many kitchens. However, it is high in starch and works really well as an alternative to eggs. The starch is extracted from the root of the plant and is sold as a powder. 

 


Arrowroot powder resembles cornstarch and is a great substitute to use in baking. If you have access to it, you can simply mix 2 tablespoons of arrowroot powder with 3 tablespoons of water to replace one egg.  

 


You can find arrowroot powder in various health food stores or can even be purchased online. 

 


17. Commercial Egg Replacers

There are many egg replacers that you can find in the market which are made from potato starch, tapioca starch and various levelling agents. 


These replacers are specifically designed to work as egg alternatives and work great in baked goods. They don’t affect the flavour of the finished product. 

 


You can find various commercial brands of egg replacers in supermarkets and can even be purchased online. The instructions for each brand is usually different, hence you want to check accordingly. However, typically you want to combine 1.5 teaspoons of the powder with 2 to 3 tablespoons of warm water to replace one egg. 

 

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To Conclude

There you go, 17 options that you can consider as egg substitutes which will work brilliantly well to make your baked good look and taste amazing. Each substitute works better for certain types of dishes; some for cakes, some for cookies, some for brownies and some for bread. 

 


Regardless, all these substitutes should help you get started with baking as a vegan. Remember, when it comes to recipes, you don’t have to include the eggs and can simply follow the recipe omitting the eggs. Or you could replace the eggs with any one of these great alternatives for better results. 

 


We aimed to provide you with a comprehensive list of alternatives that you can use to substitute eggs and we hope reading this word to word has helped you in your baking journey. Remember, you don’t need eggs, though it may have felt a bit daunting at first, we hope you are now confident in your abilities to bake without eggs as a vegan. 

 


Happy Baking!

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