Whether you’re living an ethical, vegan lifestyle or have an egg allergy, baking without the use of eggs can be tricky. After all, eggs have numerous functions when it comes to cooking and baking—they moisten batter, bind ingredients, and also act as leavening agents.
Aside from commercial egg alternatives, such as Ener-G Egg Replacer and VeganEgg, there are actually many common items found in your kitchen that make excellent vegan egg substitutes! Whether you’re baking a fluffy, vegan chocolate cake or a dozen eggless, funfetti cupcakes—we have 10 of the best egg substitutes that are sure to make your scrumptious recipes turn out perfect every time!
Egg Substitutes for Moisture
In many baked foods such as quick breads and pancakes, eggs help provide extra moisture so that the final product isn’t dry and crumbly. Try these egg substitutes if you’re looking to add a little moisture to your mixture!
Silken Tofu – Silken tofu does not change the flavor in baking, but can make the mixture heavy. Use this egg substitute if you are baking dense cakes, brownies, or breads. Blended silken tofu is also a great bonding agent.
- Use 1/4 cup blended silken tofu to replace 1 egg.
Pureed Fruits – Pureed fruits—such as bananas, mashed avocados, canned pears, or unsweetened applesauce—provide extra moisture to a mixture and also make great binders. Just be sure to reduce the amount of sugar in each recipe because pureed fruit may make baked goods sweeter and can slightly alter the taste of the finished product. Bananas, pears, and applesauce taste great in pancakes while avocados work best in brownies because the chocolate helps to mask their taste.
- Use 1/4 cup of pureed fruit to replace 1 egg. If the recipe calls for a leavening agent, keep in mind that pureed fruits do not help mixtures rise, so you will need to use the baking powder substitution detailed below.
Vegetable Oil – Adding vegetable oil to a recipe is a terrific alternative to eggs because oil helps to retain moisture.
- 1/4 cup of vegetable oil to replace 1 egg. Similar to pureed fruits, if the recipe requires a rising agent, use 1 1/2 tablespoons of oil, 1 1/2 tablespoons of water, and 2 teaspoons of baking powder to replace 1 egg.
Egg Substitutes as Binders
If you don’t want your cookies or muffins falling apart before they make it into your mouth, you will need an egg substitute that acts as a binding agent—substances that help a mixture retain its shape by holding ingredients together. Try these egg substitutes the next time you’re in the kitchen!
Chia Seed – The chia seed substitute is relatively flavorless and incredibly healthy—it’s rich in fiber, a great source of omega-3 fatty acids, and helps promote a healthy digestive system. Keep in mind, this egg alternative does not work well as a leavening agent.
- Use 1 tablespoon of chia seeds mixed with 3 tablespoons of hot water to replace 1 egg. (Make sure you let the mixture sit for 10 minutes prior to using.)
Flax Seed – This egg substitute has the same baking properties as chia seeds; however, they do have a strong taste. Due to their nutty flavoring, flax seeds work well in whole-grain baked goods, such as muffins, breads, and waffles.
- Use 1 tablespoon of ground flax seeds mixed with 3 tablespoons of hot water to replace 1 egg. (Make sure you let the mixture sit for 10 minutes prior to using.)
Instant Mashed Potatoes – Instant mashed potatoes are a great substitute in foods that are intended to be dense, such as certain cakes. This alternative also makes a terrific binder in veggie burgers and even vegan meatballs!
- Use 2 tablespoons of instant mashed potatoes to replace 1 egg.
Arrowroot Powder – This egg substitute is a great binder and moistening agent, but does not act as a leavening agent. Use arrowroot powder in baked goods that do not need to rise, puddings, or even sauces such as vegan macaroni and cheese!
- Use 2 tablespoons of arrowroot powder to replace 1 egg.
Egg Substitutes as Leavening Agents
Leaveners are ingredients, such as egg whites, that allow batter and dough to rise. The following egg substitutes are terrific in cakes and cupcakes because they help make them extra light and fluffy!
Apple Cider Vinegar – This bubbly concoction works well in just about anything! Try apple cider vinegar, or white distilled vinegar, in quick breads, cupcakes, cookies, muffins, and cakes.
- Use 1 tablespoon of apple cider vinegar with 1 teaspoon of baking soda to replace 1 egg.
Baking Powder – If you’re looking for a great egg substitute in cookies, try baking powder! Baking powder is one of the best leavening agents and also works well in cakes and breads.
- Use 2 teaspoons of baking powder with 1 1/2 tablespoons of oil and 1 1/2 tablespoons of water to replace 1 egg.
Aquafaba – Aquafaba, the water drained from a can of chickpeas, has properties similar to that of egg whites—making it an excellent leavening agent in baked goods, but it also a terrific thickener. Aquafaba works well in breads, meringues, cupcakes, cakes, cake frosting, vegan whipped cream, and even homemade salad dressings!
- Use 3 tablespoons to replace 1 egg.
Have you tried any of these egg substitutes in your baking adventures?
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