Egg Substitutes – for vegan recipes & baking

I usually like to start with a regular recipe and add plant-based replacements when creating vegan baking recipes.  Various vegan egg alternatives are one of the main things I find myself trying with.  Have you ever wondered what substances may be used in baking instead of eggs?  and one of those alternatives performs well in certain circumstances?  A very thorough list of common items that can be used in lieu of eggs, together with information on how much to use to replace one egg and which uses are ideal for each, can be found below.

Each of the substitutions offered typically covers some but not all of the many qualities of eggs that we utilise in baking and cooking (binding, aeration/rise, spongey texture, creaminess, thickening, browning, stabilisation). As a result, different recipes require different substitutes.

 If you’re ever in a scenario where you don’t have or can’t access eggs, I think it’s helpful to know a few of these alternatives, even if you’re not vegan or allergic to them.  For future use, you can download or even pin the following graphic!

Baking Soda + Vinegar :

An intriguing mix that gives vegan cakes the lift and browning they lack when eggs aren’t used.  Although it has a relatively small range of applications, this is incredibly effective for some recipes.

1 egg = 1 tsp baking soda + 1 tbsp vinegar

• Method: Unless you are confident in making changes to recipes I would only use this substitute in recipes which have been specifically developed using it. These types of recipe are easy enough to find by googling!
• Best for: chocolate cakes, other fluffy layer cakes and cupcakes, pancakes
• Benefits: most people will have these already to hand, cheap

Ground Flaxseed (Linseed) :

Flaxseeds are available whole or already ground.  Store them in the refrigerator or freezer to keep them from getting rancid if they are pre-ground and you live in a warm environment.  Before using whole flaxseed as an egg substitute, ground it into a fine powder in a blender or spice grinder.

1 egg = 1 tbsp ground flaxseed + 3 tbsp (45g) warm water

• Method: Mix the flaxseed and water together in a small bowl and set aside until the mixture becomes slightly thick and gelatinous (around 5 minutes). You can now use it in your recipe as you would an egg.
• Works best for: Muffins, cakes, quickbreads, cookies, cornbread
• Benefits: high in fibre, high in omega 3 fatty acids, neutral taste, easy to find

Chia Seeds :

Chia seeds are tiny, either black or white.  If you do not want black speckles to appear in the finished output, you can select the white ones.  Since they are utilised whole, they can become lodged in your teeth and stay somewhat crunchy in the finished bake.  The chia seeds create a transparent, fibrous, mucilaginous (slimy!) liquid when combined with water.

1 egg = 1 tbsp whole chia seeds + 3 tbsp water

• Method: Mix the chia seeds and water together in a small bowl and set aside until the seeds have formed a gelatinous goop around them and thickened up a lot
• Works best for: muffins, quickbreads, cookies (& sometimes brownies)
• Benefits: high in fibre, high in unsaturated fats, high in protein, no need to grind before using

Mashed banana, applesauce, pumpkin puree:

These all have a smooth, slightly thick, but watery feel and function similarly.  They can add colour (pumpkin puree) or flavour (mashed banana), but simple, unsweetened applesauce is the most neutral.  They work well in heartier baked goods since they can give them a somewhat denser texture.

1 egg = 1/4 cup (60ml) mashed banana or applesauce or pumpkin puree

• Method: mash/blend banana until very smooth (use smooth, unsweetened applesauce/pumpkin puree) and mix into recipe as you would an egg.
• Works best for: heartier bakes such as pancakes/waffles, muffins, quickbreads
• Benefits: easy to access and use

Greek Yoghurt:

Very similar to using pureed pumpkin, applesauce, or mashed bananas (but not vegan!).  Yoghurt works best for cakier products because it can help give them a sensitive texture.  Due to its high protein content and sugar content, it can also give your baked goods a beautiful golden-brown look.  If you need to make something dairy-free or vegan, you can alternatively substitute a thick, flavourless soy yoghurt.

1 egg = 1/4 cup (60ml) Greek yoghurt (or thick soy yoghurt)

• Method: use as you would an egg in your recipe.
• Works best for: quickbreads, muffins, pancakes
• Benefits: easy to access, provides some tenderness, high in protein, helps with browning