vegan egg replacers in baking

Best Vegan Egg Replacers for Baking: A Complete Guide

Are you looking for some of the best vegan egg replacers in baking? For ways to make amazing eggless baked goods with vegan egg white substitutes?

In today’s article, we are going to be going over all of the best vegan egg substitutes to choose from. From aquafaba to flax eggs to the lesser-known yogurt egg substitute.

If you are interested in baking egg-free treats then you need to keep reading. Because this list will help you to find the best vegan egg substitute to use.

So, keep reading to find out more about vegan baking and how to bake without using eggs.

Vegan Egg Replacers for Baking

Egg substitutes are one of the hardest ingredients to substitute in baking recipes, as they do so much in baked goods.

They’re not only binding agents but leavening agents as well, which means that they must be replaced if you want to have tender baked goods coming out of the oven. Everything tasty about baked goods can often be traced back to eggs.

When you first start to bake vegan goods, this will most likely be one of the hardest ingredients to replace in your recipes. As baking with vegan egg substitutes takes time and practice and a whole lot of determination. As well as a great deal of patience.

Here are a few of the most common and readily available vegan egg white substitutes. As well as how they are best used in baking recipes.

Related: Vegan Leavening Agents for Baking

Related: Best Vegan Dairy-Free Butter Substitutes in Baking

Flax Egg

A flax egg is a combination of flax seeds and water that jells up, creating a slimy texture similar to egg whites.

A flax egg not only helps to bind ingredients but can also act as a leavening agent. Making it an excellent egg replacement.

It does an excellent job at binding your doughs together and helping the baked goods to rise as they should. Creating a light and airy crumb.

To make:

•          1 Tbsp. ground flax seed  + 2 ½ Tbsp. Water = 1 Egg

Combine the two ingredients and let them sit for at least 5 minutes until the mixture has thickened and become slimy.

This is the equivalent of one egg and can be added to your recipe as usual.

How to Use

A flax egg is best used in recipes that aren’t too delicate or light. As flax eggs can be heavier than regular eggs. They can also make a recipe dense if used in the wrong way or used in a recipe that is just too delicate for their weight.

There are a few recipes, however, that flax seeds can be used in with nearly perfect results making flax eggs one of the best vegan eggs options.

The best recipes to use with flax eggs are:•          Pancakes

•          Waffles

•          Muffins

•          Cookies

•          Brownies

•          Quick breads

Related: Chia Seeds VS Flax Seeds: What is the Best Egg Replacement

Aquafaba

Aquafaba is one of the best vegan egg replacers in baking, as it is the liquid found in canned chickpeas. Which can replicate egg whites in many recipes.

This ingredient works so well because it has a similar protein structure to eggs. Helping it to act in a very similar way in baked goods.

This is one of the best vegan egg options for more delicate recipes that require a light leavening agent. It can also be whipped up for very light and fluffy baked goods or used to make meringues.

It helps baked goods to rise well in the oven and creates a lovely, airy crumb that you would expect to get with eggs.

To make:

•          3 Tbsp. Aquafaba liquid = 1 Egg

•          2 Tbsp. Aquafaba = 1 Egg White

How to Use

Aquafaba is a very light one of these vegan egg replacers in baking that acts mostly as a leavening agent. Though it can be a binder as well in many recipes.

One amazing quality of aquafaba is that it can whip up like egg whites! You can use that to make meringues or to add airiness to baked goods that require whipped egg whites.

It is best when used in recipes such as:

•          Cakes

•          Quick breads

•          Meringue

•          Macarons

•          Macaroons

•          Cupcakes

•          Brownies

Related: What is Aquafaba and Why You Should be Using it

Apple Sauce

Another amazing vegan egg white substitute to make your recipe vegan-friendly is apple sauce.

Apple sauce is an amazing egg replacement as it helps to bind ingredients, as well as add 

lightness and airiness to your baked good. It also adds extra moisture to the crumb for perfectly moist and tender baked goods.

Apple sauce is one of the best vegan egg replacements, as it works in most recipes. The pectin in apple sauce works at binding your ingredients together as an egg would. Helping the baked goods to rise and expand.

To make:

•          ¼ cup Unsweetened Apple Sauce = 1 Egg

All you have to do is add in your apple sauce when the recipe says to add in the egg. It will incorporate in much the same way and should provide the right amount of moisture.

It is best to use unsweetened apple sauce to avoid adding too much sugar to the recipe that you are using.

How to Use

Apple sauce makes a great vegan egg substitute as it is so versatile and easy to use. It will work in just about any recipe, providing very accurate results.

It works best in recipes like:

•          Quick breads

•          Pancakes

•          Waffles

•          Muffins

•          Cakes

•          Cupcakes

•          Brownies

•          Thick cookies

Fruit Puree

Fruit purees are great vegan egg white substitutes, as they all work in similar ways to how apple sauce works. Creating moist baked goods that melt in your mouth with a delectable crumb.

Depending on what your recipe is, you can choose a fruit puree in order to add in additional flavor. Try adding pumpkin puree for a pumpkin-flavored cake or pureed banana for banana muffins. 

These are the two most commonly used fruit purees next to apple sauce. But you could probably use pear or peach puree as well.

Just keep in mind that the puree might affect the flavor of your baked good.

To make:

•          ¼ cup Fruit Puree = 1 Egg

Add in the fruit puree when the recipe says to add in the eggs. Just make sure to fully incorporate into the batter to avoid getting gummy streaks.

How to Use

Like apple sauce, fruit purees are very versatile when it comes to vegan baking. The only thing that you need to be careful of is flavor combining.

Try to avoid adding strong tasting fruit purees to vanilla or chocolate baked goods unless you don’t mind the flavor being changed.

Fruit purees are best used in:

•          Quick bread

•          Pancakes

•          Muffins

•          Cupcakes

•          Waffles

•          Cake

•          Brownies

vegan egg replacers in baking

Yogurt 

Yogurt is an amazing egg replacement and can really help to add some moisture into your cakes, as well as additional flavor.

This is an easy way of replacing eggs without affecting the cake’s structure or flavor profile. In fact, you will get a softer and longer-lasting cake using yogurt in the place of eggs!

This is because yogurt is a fermented food that helps to create the gasses that help baked goods to rise and expand.

It also adds acidity which helps the baking process and results in light and airy goods.

To make:

•          ¼ cup Yogurt = 1 Egg

Simply add in the yogurt when the recipe says to add in the egg.

Try to avoid flavored or sweetened yogurts, as that will change the flavor of what you are baking.

How to Use

Yogurt can be a very effective vegan replacers for baking if used right.

It is easy to incorporate into recipes and doesn’t affect the flavor profile. It can also help to add additional moisture and tenderness to the baked good.

Yogurt is best used in recipes such as:

•          Cakes

•          Muffins

•          Quick breads

•          Thick cookies

•          Brownies

•          Cupcakes

•          Pancakes

•          Waffles

Related: 4 Best Vegan Substitutes for Sour Cream and Yogurt

Carbonated Water

You have probably heard of people using soda to make a box cake vegan and as crazy as it sounds it actually does work!

You can use soda or carbonated water as one of the vegan egg replacers in baking. And you will get some pretty amazing results!

The carbonated water works as a leavening agent and helps the cake to rise and expand. Depending on what kind of carbonated water you choose, it can even impart a nice flavor to the cake.

You can choose plan carbonated water or go with flavored sparkling water or soda. Soda will help to add additional flavor to your baked goods, while carbonated water won’t affect the flavor at all.

To make:

¼ cup Carbonated Water or Soda = 1 Egg

All you have to do is mix in the carbonated water when the recipe says to add in the liquids. Try to be extra careful about overmixing the batter. As it can cause the carbonated water to not work.

Be extra careful when putting your batter into the oven, since it can be easily deflated.

How to Use

Carbonated water is an amazing vegan egg substitute and a very simple one as well.

You can get amazingly light and airy baked goods with bubbly water and nothing else. Just keep in mind that because this is a very thin liquid, it can alter some kinds of recipes.

Carbonated water is best used in these kinds of recipes:

•          Pancakes

•          Waffles

•          Quick bread

•          Cake

•          Muffins

•          Cupcakes 

Buttermilk

Buttermilk is another ingredient that can take the place of eggs in vegan baking.

Like yogurt, buttermilk provides enough acidity to create a leavening effect. Helping your vegan baked goods to rise and form a pleasant crumb.

This egg substitute might not work in all kinds of recipes since it is a liquid, so keep that in mind when using it.

To make:

•          1/4 cup Plant Milk + 1 Tsp. Lemon Juice or Vinegar = 1 Egg

To make your vegan substitute for buttermilk combine the two ingredients and stir together.

Allow the buttermilk mixture to sit at room temperature for 5-10 minutes. You will know that it has become buttermilk once it has changed in consistency.

The consistency should be slightly lumpy and look curdled. It might have even taken on a slightly yellow tinge and it will smell sour.

Organic soy milk is the best milk to use as it is most similar to cows milk.

How to Use

Buttermilk works much like yogurt does and can help you to get nice and light baked goods without the use of eggs.

Just keep in mind that buttermilk is another liquid that can alter the consistency of some recipes.

Buttermilk can be used in recipes such as:

•          Cakes

•          Cupcakes

•          Muffins

•          Pancakes

•          Waffles

•          Quick breads

Related: Vegan Substitute for Buttermilk That is Easy to Make at Home

Pudding Powder

Another one of the vegan egg replacers for baking that you can try is pudding powder.

This is one of the least commonly known vegan egg replacers but it is definitely a good option in a pinch.

Instant pudding powder is very starchy and thickens up considerably. This creates a binding effect on your recipe which imitates the way eggs bind ingredients. 

This is also a great way to add some additional flavor to baked goods! Since you can choose from a variety of instant pudding flavors.

To make:

•          1 Tbsp. Instant Pudding Powder + 2 Tbsps. Plant Milk = 1 Egg

To make this pudding egg replacement, combine the pudding powder and plant milk and mix until you have a smooth paste.

Immediately add this into the rest of your batter or dough and fold in until completely combined.

Don’t let the mixture sit or it will become too thick to mix in.

How to Use

Pudding powder is a great egg replacement if you need something quick and versatile. It is easy to keep on hand and requires minimal effort while still providing pretty accurate results.

Just keep in mind that this substitute is necessarily good at leavening. So it can make certain recipes dense.

Here are a few recipes that you can use this pudding mix egg substitute in:

•          Cakes

•          Cupcakes

•          Muffins

•          Cookies

•          Brownies

Vinegar and Baking Soda

Apple cider vinegar and baking soda are another great way to add a vegan leavening agent to your baked goods without eggs.

This combination creates a reaction in your dough or batter which produces gasses. Helping your baked goods to rise and build a soft and tender gluten structure.

It can help to create light and fluffy baked goods that rise well in the oven. Just be careful of over-mixing, otherwise, you can deflate your dough and get dense baked goods.

How to make:

•          1 Tbsp. Apple Cider Vinegar + 1 Tsp. Baking Soda = 1 Egg

Combine these two ingredients together and add them into your recipe when it says to add in the liquids.

Be careful not to over stir your batter or you will deflate it and end up with a dense baked good.

How to Use

This is a great egg substitute as it requires only basic ingredients that you probably already have in your kitchen.

I have yet to have any issues with tasting the vinegar or baking soda so you shouldn’t need to worry about that. But if you are worried, just use white vinegar, as that is a bit milder in taste.

This is best in these kinds of recipes:

•          Cakes

•          Pancakes

•          Waffles

•          Cupcakes

•          Muffins

•          Quick breads

•          Brownies 

Baking Powder and Oil

This is one of the stranger leavening options that are available to you. And that is a combination of oil, water, and baking soda.

This combination is perfect for replacing eggs in many recipes as the baking soda provides lift and structure. While the oil provides a bit of fat to replace the egg yolk which gives moisture and richness.

•          2 Tbsp. Water + 1 Tbsp. Oil + 2 Tbsp. Baking Powder = 1 Egg

Combine these ingredients and add them into your recipe when it says to add the liquids. Make sure to completely mix everything into the batter.

How to Use

This is a great option if you are limited on ingredients as these are easy to get ingredients. Most will already have these in their kitchen just waiting to be used.

I would avoid adding this to bread doughs or cookie dough as you might end up tasting some of the baking powder.

This egg replacer works best in:

•          Cakes

•          Quick breads

•          Cupcakes

•          Muffins 

What do Eggs do in Baking?

If you are new to eggless baking, it is important to understand why we use eggs in baked goods. Knowing what they do will help you to better understand what you need to do to replace them.

Eggs have many roles when it comes to baking, and the best egg substitute is going to be able to cover as many of these roles as possible.

The good thing is that even though eggs do a lot when it comes to baking. You still have plenty of options when it comes to vegan egg replacers in baking!

Related: The Ultimate Vegan Baking Cheat Sheet

Binding

Eggs often work as binders in baking recipes. This is because eggs are gelatinous or slimy and help to bind your ingredients together. Preventing dry and crumbly baked goods.

Leavening

Eggs are commonly used as leavening agents as well. This is because their protein structure helps to hold together baked goods so that they can rise in the oven.

This helps to create light and fluffy baked goods.

Emulsification

Eggs are also considered to be emulsifiers as they can help to emulsify fat into the recipe. This helps to lock in moisture and tenderness to create light and rich baked goods.

This is why eggs are often added to the whipped sugar and butter.

Moisture

Eggs are often useful in recipes as they help to trap moisture, keeping your baked goods from becoming too dry. While also helping baked goods to cook through completely without being undercooked or dried out.

Browning

Eggs are also an ingredient that helps your baked goods to get that nice golden brown color.

This often happens as the eggs cook into the batter, giving your baked goods a golden crust that is appealing to the eye.

Vegan Egg Replacers in Baking Conclusion

I hope that this article on all of the best vegan egg substitutes has proven to be useful to you.

As you can see, there are a lot of options for you to test out to see what works best for you and your personal taste.

What is your favorite vegan egg substitute? Do you have any other suggestions that weren’t included in this list?

If I were to pick a favorite egg substitute I would have to go with aquafaba!

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