Eggs have generally been an essential ingredient when baking. They provide structure, moisture, and leavening to a wide variety of recipes. However, for those following a vegan lifestyle or looking to reduce their consumption of animal products, finding suitable alternatives to eggs in baking is essential.
Fortunately, there are numerous vegan egg substitutes available that can replace eggs in your favorite baked goods. Below, we’ll discuss the top 10 vegan egg replacements for baking, some recommended recipes, and tips for successful vegan baking.
Table of Contents:
- How Eggs Function in Baking
- Bananas
- Vegan Yogurt
- Flax Egg
- Chia Egg
- Aquafaba
- Silken Tofu
- Baking Soda and Vinegar
- Applesauce
- Pumpkin
- Cornstarch and Water
- Tips for Successfully Using Egg Substitutes in Vegan Baking
- Find Vegan Desserts at The Vegan Joint
How Eggs Function in Baking
Eggs have historically been indispensable in baking, serving as a key ingredient that contributes to the texture, rise, and overall success of various baked goods. Eggs serve several important functions in baking, including:
- Binding: Eggs help hold ingredients together, contributing to the structure of baked goods.
- Leavening: Eggs provide lift and help baked goods rise, resulting in light and airy textures.
- Moisture: Eggs add moisture to recipes, preventing baked goods from becoming dry.
- Emulsification: Eggs help ingredients mix together smoothly, creating a uniform batter or dough.
Now, let’s explore 10 egg substitutes for baking vegan that can effectively replicate these functions.
1. Bananas
Bananas are a versatile and natural egg substitute in baking, lending moisture, binding properties, and a hint of sweetness to recipes. Mashed ripe bananas can seamlessly replace eggs in vegan or plant-based baking, creating delicious treats with a fruity twist.
Best for: Quick breads, muffins, and pancakes.
Recipe to try: Vegan Banana Bread
Instructions: Mash one ripe banana and use it to replace one egg in your recipe. Adjust the sweetness of your baked goods accordingly.
2. Vegan Yogurt
Vegan yogurt is a creamy and nutritious egg substitute in baking, offering moisture and binding properties. With its tangy flavor and smooth texture, it enhances the richness of baked goods, making it a versatile choice for vegan recipes.
Best for: Cakes, muffins, and brownies.
Recipe to try: Vegan Blueberry Muffins
Instructions: Use 1/4 cup of unsweetened vegan yogurt to replace one egg in your recipe. Ensure the yogurt is at room temperature for best results.
3. Flax Egg
Flax egg, made from ground flaxseed and water, is a popular vegan alternative in baking. With its binding properties and nutty flavor, it replicates eggs’ role, providing structure and moisture to recipes while adding a subtle earthy taste.
Best for: Cookies, pancakes, and waffles.
Recipe to try: Vegan Chocolate Chip Cookies
Instructions: Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until it thickens. Use this mixture to replace one egg in your recipe.
4. Chia Egg
Best for: Breads, cakes, and cookies.
Recipe to try: Vegan Banana Pancakes
Instructions: Mix one tablespoon of chia seeds with three tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency. Use this mixture to replace one egg in your recipe.
Chia egg, made from chia seeds and water, serves as a nutritious vegan replacement in baking. Its gel-like consistency binds ingredients together, imparting moisture and omega-3 fatty acids to recipes, creating wholesome treats with a subtle nutty flavor.
5. Aquafaba
Aquafaba, the viscous liquid from cooked chickpeas, is a versatile vegan egg substitute in baking. Its protein and starch content mimic egg whites, creating fluffy textures and stable foam for meringues, macarons, and other delightful treats.
Best for: Meringues, macarons, and marshmallows.
Recipe to try: Vegan Chocolate Mousse
Instructions: Use the liquid from a can of chickpeas as a one-to-one replacement for egg whites in recipes. Whip the aquafaba until it forms stiff peaks.
6. Silken Tofu
Silken tofu, with its creamy texture and mild flavor, serves as a nutritious vegan egg substitute in baking. Blended until smooth, it adds moisture, richness, and structure to recipes, creating tender and moist baked goods.
Best for: Cheesecakes, pies, and custards.
Recipe to try: Vegan Pumpkin Pie
Instructions: Blend 1/4 cup of silken tofu until smooth and creamy, then use it to replace one egg in your recipe.
7. Baking Soda and Vinegar
Baking soda and vinegar create a chemical reaction that mimics leavening properties in baking. This vegan egg substitute generates bubbles, providing lift and lightness to recipes such as cakes and muffins, without the need for eggs.
Best for: Cakes, cupcakes, and quick breads.
Recipe to try: Vegan Chocolate Cake
Instructions: Mix one teaspoon of baking soda with one tablespoon of vinegar (apple cider or white) and use it to replace one egg in your recipe.
8. Applesauce
Applesauce, with its natural sweetness and moisture, serves as a vegan egg substitute in baking. Its texture binds ingredients together, adding moisture and subtle apple flavor to recipes, resulting in tender and flavorful baked goods.
Best for: Cakes, muffins, and brownies.
Recipe to try: Vegan Applesauce Spice Cake
Instructions: Use 1/4 cup of unsweetened applesauce to replace one egg in your recipe. Adjust the sweetness and spices as needed.
9. Pumpkin
Pumpkin puree, rich in moisture and nutrients, makes a nutritious vegan egg substitute in baking. Its creamy texture and mild flavor enhance recipes while providing moisture and structure, resulting in moist and flavorful treats with a subtle hint of pumpkin.
Best for: Muffins, pancakes, and cookies.
Recipe to try: Vegan Pumpkin Chocolate Chip Muffins
Instructions: Use 1/4 cup of canned pumpkin puree to replace one egg in your recipe. It adds moisture and a hint of pumpkin flavor.
10. Cornstarch and Water
Cornstarch and water create a simple vegan egg substitute in baking. This mixture, when cooked, thickens and binds ingredients, replicating eggs’ binding properties. It’s ideal for recipes requiring thickening or cohesion, providing structure without altering flavor.
Best for: Custards, pies, and puddings.
Recipe to try: Vegan Lemon Meringue Pie
Instructions: Mix one tablespoon of cornstarch with three tablespoons of water until smooth. Use this mixture to replace one egg in your recipe.
Tips for Successfully Using Egg Substitutes in Vegan Baking
- Experiment with different egg substitutes to find the ones that work best for your recipes and taste preferences.
- Adjust the other ingredients in your recipe as needed when using egg substitutes to maintain the texture and flavor of your baked goods.
- Pay attention to the consistency of your batter or dough when using egg substitutes, as it may vary from traditional recipes.
- Be patient and allow extra time for vegan baked goods to cook and set properly, as they may take longer than non-vegan versions.
Find Vegan Desserts at The Vegan Joint
There are plenty of delicious and effective egg alternatives for baking cookies, cakes, muffins, and more. Whether you’re following a vegan lifestyle or simply looking to reduce your consumption of animal products, these versatile alternatives offer endless possibilities for creating plant-based treats that are both delicious and nutritious.
You can always find delicious vegan desserts at The Vegan Joint. From carrot cake to cookies, we have you covered. Visit your nearest location in DTLA, Culver City, or Woodland Hills.