9 Vegan Egg Replacements For Baking

There are many reasons we might want to avoid eggs in our diet: allergies, other health issues, religious reasons, animal rights or we may simply not like the taste.

I chose to eliminate eggs from my diet for a combination of reasons. At the age of four, I decided I did not like the taste of eggs. (Luckily my parents did not force me to eat them — probably because I always ate my vegetables without complaining). Later, I found that eggs clogged up my respiratory system, and I understood, perhaps, why I didn’t like them.

At first, replacing eggs can be challenging. Eggs help to bind, leaven and even give structure to our baked goods. I began creating egg-free recipes in the ’70s, and have experienced tasty results since. My birthday cakes, cookies, brownies, squares and even scrambles and quiches are all delicious without eggs.

 

9 Vegan Egg Replacements (and the best recipes to use them)

banana 

1. Banana or Applesauce: best used in desserts and baked sweet recipes.

Banana or Apple Sauce Replacement Tips:

  • Banana: ½ a mashed banana = 1 egg.
  • Apple sauce: ¼ cup = 1 egg.
  • They make the baked product denser than the original recipe.
  • They will add some flavor, so make sure bananas or apples are compatible with the other flavors in the dessert.
  • Bananas hold the air bubbles well, which makes your baking airy and moist. That’s why banana bread doesn’t use eggs.
  • Apple sauce is especially good for use in brownies.

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2. Flax seeds:  best used in pancakes, and whole grain items, like cookies (especially oatmeal cookies), bran muffins and corn muffins. 

Flax Meal Info and Egg Replacement Tips:

  • 1 heaping tbsp flax meal + 3 tbsp water = 1 egg.
  • Flax seeds are filled with vital omega-3 fatty acids and fiber. Combined with water and baking powder, the fat and fiber in them will thicken well and mimic an egg, helping it all stick together.
  • For a light flavor use golden flax seeds.
  • Grind the flax seeds in a coffee grinder, and mix with water. Allow mixture to rest until it becomes gelatinous, and then use to replace eggs.
  • It’s best to grind the flax seeds as needed per recipe for maximum freshness.
  • Store ground flax seeds in the fridge if using soon, or in the freezer if you will be using them a month later; they are highly perishable.
  • Mix 1 tbsp flax meal and 3 tbsp water in a bowl, blend with a fork or whisk and let sit for 5 minutes until gelatin-like. Mixture will even have the texture of an egg white.

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3. Chia Seeds: best used in banana or spiced quick breads, muffins, pancakes, grainy cookies and brownies.

Chia Seed Info and Egg Replacement Tips:

  • 1 heaping tbsp of chia seed meal + 3 tbsp water = 1 egg
  • When combined with water and baking powder, the fat and fiber in them will thicken well, making them a great replacement for eggs. They work in baking in a similar way to flax seeds. When they are ground they thicken more than flax seeds, which is great for binding in your baked goods. They are full of vital omega-3 fatty acids and fiber.
  • Chia seeds are more stable than flax seeds and can be stored in an airtight container at room temperature, or in the fridge for a long period.
  • Grind the chia seeds in a coffee grinder, and mix with water. Allow mixture to rest till it becomes gelatinous, and then use the flax meal.
  • Grind the chia seeds as needed per recipe for maximum freshness.
  • Just before incorporating into a recipe, stir in a pinch of baking powder.
  • Mix 1 tbsp chia seed meal and 3 tbsp water in a bowl, blend it with a fork or whisk and let sit for 5 minutes until it becomes gooey/gelatin-like.

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4. Soy Flour:  best used in cakes, muffins, cookies and pancakes. 

Soy Flour Info and Egg Replacement Tips:

  • 1 heaping tbsp of soy flour + 2 tbsp water = 1 egg
  • It makes baked goods lighter and rise higher. Soy flour is full of nutrients (has 52 percent protein, magnesium and boron and lots of fiber) and is light in flavor.
  • Soy flour browns faster than other flours. Reduce the baking temperature by 25 degrees Fahrenheit.
  • Substitute 1/4 soy flour in pizza dough and 1/3 soy flour in cookies, banana bread, and cakes for a lighter and crisper dough.

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5. Chick Pea Flour: best used in cakes, muffins, cookies and pancakes.

Chick Pea Flour Info and Egg Replacement Tips:

  • ¼ cup of chickpea flour + ¼ cup water = 1 egg
  • Chick pea flour (also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour) is a binder and a leavener.
  • It is high in protein, similar to eggs, and has many vitamins and minerals including folate, iron and calcium.
  • Like soy flour it browns faster than other flours; reduce the baking temperature by 25 degrees Fahrenheit.
  • Like soy flour it makes baked goods lighter and rise higher.

6. The Neat Egg replacement: best used in cookie and pancake recipes.

The Neat Egg Info and Replacement Tips:

  • 2 Tbsp water + 1 Tbsp the neat egg = 1 egg
  • Use the neat egg in recipes where egg is a binder, not in ‘eggy’ dishes such as scrambled eggs or omelets.
  • Ingredients: chia seeds, garbanzo beans.

energ egg replacer

7. Ener-G Egg Replacement: best for cookies or other crispy baked foods that are supposed to be a little crispy.

Ener-G Egg Info and Replacement Tips:

  • ½ tsp Ener-G Egg Replacement mixed with 2 tbsp warm water = 1 egg.
  • Ingredients: Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, Modified Cellulose.
  • This cannot be used to create egg recipes such as scrambled eggs or omelets.
  • Opened or unopened, this product should be stored in a cool, dry area and has a three year shelf life from the production date.

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8. Rice, Soy or Coconut Milk Yogurt: Best used in quick breads, muffins, and cakes.

Vegan Yogurt Info and Egg Replacement Tips:

  • 1/4 cup yogurt = 1 egg
  • Use plain yogurt
  • This works similarly to tofu as an egg replacement. It makes things moist and adds a delicious flavor.
  • It has no leavening properties, add 1/2 tsp baking powder to most recipes.

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9. Tofu: best used in recipes that call for a lot of eggs, like quiches, scrambled eggs, omelets or custards.

Tofu Info and Egg Replacement Tips:

  • ¼ cup tofu blended until smooth = 1 egg. 
  • Tofu will not fluff up like eggs, but it will create a texture in “eggy” dishes. It’s also good in brownies, custard pies and puddings.
  • Use soft tofu.
  • Use plain tofu, not seasoned or baked.
  • Purée tofu first to avoid chunks. Blend it up in a blender until completely smooth and creamy, leaving no graininess.

 

Other Egg Replacement Options 

For 1 egg use:

  • 1/4 cup puréed prunes
  • 2 tbsp. potato starch
  • 1/4 cup mashed potatoes
  • 1/4 cup canned pumpkin or squash
  • 1 egg white = 1 tbsp agar powder dissolved in 1 tbsp water, chilled and whipped

Keeping the Fat Vegan

Instead of butter use any light tasting vegetable oil or, my favorite — coconut oil. Don’t forget to reduce the amount. If a recipe calls for one stick of butter, which is a half cup, use 1/3 cup of oil.

Experiment in Your Kitchen

I’ve found that egg replacement requires much experimenting in the kitchen to find the right combination for each recipe. What works in one recipe may not work in another recipe. I have often re-worked a recipe up to five times to get it just right. Sometimes it is simply the quantity, and other times a completely different egg replacement or a combination is what is required to make the recipe taste like the original with the eggs in it.

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Now You Need Some Great Recipes:

All the recipes at Real Food For Life are egg-free, so I use a variety of replacements. Here are a few of my favorite desserts, which also only use just a tiny amount of healthy sweeteners.

Hermit Cookies  (Vegan and Gluten-Free)

Sweet Plum Cake (Vegan and Gluten-Free)

168 comments

hELEN h
hELEN hEARFIELD2 months ago

tyfs

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JoAnn Paris
JoAnn Paris2 months ago

Sharing.

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Sue H
Sue H2 months ago

Thanks for sharing.

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Carole R
Carole R2 months ago

Thanks for the information.

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hELEN hEARFIELD
hELEN hEARFIELD2 months ago

tyfs

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Greta L
Greta L2 months ago

Thank you

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michela c
michela c6 months ago

Many thanks!

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Sonia M
Sonia Mabout a year ago

Thanks for sharing.

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natasha p
Past Member about a year ago

ty
I use flax and water.

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Jennifer F
Jennifer F2 years ago

I prefer my real eggs but I know some vegan friends who would love to read this article!

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