If you are new to vegan baking, you may be wondering- what can I use instead of eggs for baking? Luckily, there are tons of vegan egg substitutes for baking and this post is going to dive into my 9 favorite egg replacements.
Before we dive into the post, I do want to call out that adapting a non-vegan recipe to be vegan can sometimes be difficult. If you have a recipe calling for one egg, it may be easy to substitute with the below recommendations. However, if you are trying to veganize a cake or other recipe calling for two or more eggs, you are honestly better off finding a vegan recipe. That is because eggs do two things- they provide structure and stability to a recipe while also providing some structure and lift if they are whipped.
Luckily, there are SO many amazing vegan dessert recipes out there that require no eggs whatsoever. So let's dive into my favorite egg replacements for a little vegan baking 101!
1. Flaxseed Egg
1 egg= 1 Tbsp ground flaxseed+ 3 Tbsp water
Flax Egg's are probably my FAVORITE egg substitute. They are made by combining ground flaxseed (must be ground) with water and letting it sit about 5 minutes until thickened. Using a Flax egg really replicates the consistency and texture of an egg and acts as a great binding ingredient.
The one caveat is, unlike eggs, flax eggs do not provide any lift to baked goods. That is why I personally like them best in recipes where you just need them for their binding effect like cookies. Some of my favorite recipes using flax eggs include my Earl Grey Sugar Cookies, Matcha Sugar Cookies, and Vegan Brownie Cookies! I also love them in no bake desserts like my Mint Chocolate Bliss Balls.
2. Chia Egg
1 egg= 1 Tbsp chia seeds+ 3 Tbsp water
Similar to a flax egg, a chia egg is made by combining 1 Tbsp of chia seeds with 3 Tbsp of water, mixing together, and letting sit until thick. Unlike flax eggs, chia seeds produce more of a gel-like texture. Similar to flax eggs they are a great egg replacement for cookies, pancakes, and no bake desserts. You can also use them to make something called a chia pudding which is a great breakfast idea!
3. Applesauce
1 egg= ¼ cup applesauce.
To substitute applesauce for 1 egg you're going to use ¼ cup of applesauce. Applesauce is also used as an oil replacement in baked goods and has a ton of uses.
The reason applesauce works as an egg substitute is because of the pectin in apples that acts as a binder. Since applesauce provides a LOT of moisture, I prefer using it as an egg substitute in recipes that call for a long baking time like my Vegan Apple Cider Bundt Cake and Vegan Chocolate Bundt Cake. I also love using it in baked donuts where a more dense and moist dessert is desirable like in my Champagne Donuts.
Just make sure to buy unsweetened applesauce or else your baked goods risk coming out too sweet!
4. Pumpkin puree
1 egg= ¼ cup pumpkin puree
Pumpkin puree is another great vegan alternative for eggs! It's actually one of my favorite egg replacements for yeasted breads and quick breads.
One of my favorite recipes I made this year that uses pumpkin as an egg substitute was actually my Vegan Challah recipe! It adds the perfect sweet touch and gives it a nice rich color. I also used it in my Vegan Pumpkin Chocolate Chip Bread for flavor and moisture.
P.S- pumpkin can also be subbed for sweet potato puree like I did in these Vegan Sweet Potato Cinnamon Rolls!
5. Mashed Banana
1 egg= ½ mashed banana
Mashed banana can be a good egg substitute, however, I personally find it's best in desserts where you are okay with a little banana flavor. I honestly prefer just using this egg substitute in my banana desserts like my Tahini Banana Bread or Vegan Banana Nut Muffins. Overall it's a great binder, but it has a strong flavor.
6. Baking soda and apple cider vinegar
This has to be one of my absolute FAVORITE baking hacks. When you mix baking soda and an acidic ingredient like apple cider vinegar together it produces bubbles that will help lift and raise your baked goods. That is why it's the most common substitute I used in my cake/cupcake recipes where you want a baked good that is light, fluffy, and not too dense. For cakes and cupcakes, a lot of other vegan substitutes are too dense and just don't work. You'll have to experiment with the quantity, but for many of my vegan recipes I use ¼ tsp baking soda for every 1 Tbsp vinegar with good results.
*Please note, it's best to mix the apple cider vinegar with the wet ingredients and then add the baking soda right before baking with the dry ingredients. You do not want to mix this in advance*
One of my favorite recipes using this egg substitute happen to be my Vegan Funfetti Cupcakes. P.S- You can also use lemon as an acidic ingredient to mix with baking soda like I did in these Vegan Lemon Cupcakes.
7. Silken tofu
1 egg= ¼ cup silken tofu
This is one of my favorite egg replacements to use in savory food or vegan mousse. It is actually a crucial ingredient that holds together the matzo balls in my Vegan Matzo Ball Soup.
Silken tofu is also a great substitute to use in vegan cheesecake recipes, creamy pies, or puddings. It is pretty heavy and dense, so I would only recommend using silken tofu in recipes where you want a really moist end result. Just remember, it must be silken tofu as firm tofu gives a very different result and is processed very differently.
P.S- You may also need to add in a bit more baking powder or baking soda to give a non-vegan recipe some lift if using this substitute!
8. Plant-based yogurt (unsweetened)
1 egg= ¼ cup yogurt
Similar to silken tofu, using a vegan yogurt is a great egg substitute for quick breads or load cakes where a super moist baked good is desired. If a recipe calls for applesauce, it can also be subbed pretty easily for yogurt.
9. Aquafaba (Chickpea brine)
This is an egg substitute I am just starting to bake with, but it can be a great substitute for making a vegan meringue. or vegan macarons. It is similar to using whipped egg whites, so I would try to use it in recipes specifically calling for egg whites vs. a whole egg.
I truly hope this guide gives you a good starting point on how to choose an egg substitute for vegan baking! Just remember, the best bet when baking vegan is to follow a recipe that was actually made without eggs in the first place. Once you start baking without eggs, you will realize that vegan desserts are just as delicious (if not better) than their egg filled counterparts. Enjoy!
-TSG
Bob says
I’m surprised you didn’t mention Bob’s Red Mill egg replacer. My vegan daughter introduced me to this and it has made it so much easier to bake our old family recipes without sacrificing texture or taste.
Megan says
It's definitely another great option, though I have found it to not be accessible for everyone as other options.
Rachel says
Hi, Im cooking dinner for a vegan friend in a few weeks. I want to make a sesame crusted tofu dish, but it is made almost like a chicken schnitzel, in that it is dusted in flour drenched in egg then rolled in sesame.
What would be a good substitute for egg in this instance?
Thanks in advance.
Megan says
You could try making a flax egg and dipping the tofu in that first, but I'd probabl just dip the tofu in almond milk/any plant-based milk first and then dunk it to the crust mixture. I'd probably add some cornstarch to the crust mixture so it sticks to the tofu. It's hard to know what works best without developing the recipe myself, but that would be my best guess!