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Eggs are a common ingredient in traditional baking, but for those who are allergic to eggs or follow a vegan lifestyle, egg substitutes are essential. This post introduces 10 natural vegan egg substitutes that you can use in baking, along with details on their amounts and properties. It shows that delicious baked treats and desserts are totally possible—without eggs!

Why Use Egg Substitutes?

Eggs play a big role in many baking recipes, often providing essential structure, moisture, or lift. But not everyone can or wants to use eggs—for instance, those with egg allergies, people on a vegan diet, or like myself, those who choose veganism to avoid harming animals.

Using plant-based ingredients in baking also removes cholesterol and animal-based hormones, which can be beneficial for health.

The Role of Eggs in Baking

Before we dive into the substitutes, let’s look at the main functions of eggs in baking:

• Moisture: Eggs, which are about 75% water, help keep baked goods moist. Egg whites form a network to lock in water, while the yolk adds fat for a tender texture.
• Lift and Volume: Beating whole eggs or egg whites traps air, which expands during baking, helping cakes and other baked goods rise.
• Structure: Eggs set as they heat, helping provide structure and binding the ingredients together.

10 Common Egg Replacements for Baking

1. Flaxseed Meal
   • Amount: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water, let sit for 5 minutes to replace 1 egg.
   • Properties: Adds binding; ideal for muffins, breads, cakes, and pancakes.
   • Example recipes: Healthy Vegan Carrot Cake, Melt-in-Your-Mouth Vegan Peanut Butter Cookies
2. Chia Seeds
   • Amount: Mix 1 tablespoon of chia seeds with 3 tablespoons of water, let sit for 5 minutes to replace 1 egg.
   • Properties: Similar to flaxseed, chia seeds absorb water well, creating a gel-like texture that adds elasticity to the batter.
   • Example recipe: Healthy Vegan Chocolate Chip Oatmeal Cookie
3. Mashed Banana
   • Amount: 1/4 cup (about 60 grams) mashed banana replaces 1 egg.
   • Properties: Adds moisture and natural sweetness; great for cakes and pancakes , butmay add a slight banana flavor.
   • Example recipe:
4. Applesauce
   • Amount: 1/4 cup (about 60 grams) applesauce replaces 1 egg.
   • Properties: Adds moisture and mild sweetness; perfect for cakes, muffins, and bread. Use unsweetened applesauce to avoid altering the sweetness. You can also try to make it yourself! It’s actually quite easy. See Homemade Applesauce.
   • Example recipe: Vegan Matcha Pancakes
5. Tofu
   • Amount: 1/4 cup (about 60 grams) of blended tofu replaces 1 egg.
   • Properties: Adds moisture and protein; suitable for dense desserts like cheesecakes or creamy baked goods. Silken or firm tofu work best.
   • Example recipe: Vegan Raspberry Marble Baked Cheesecake
6. Aquafaba (Chickpea Brine)
   • Amount: 1 tablespoon = 1 yolk, 2 tablespoons = 1 white, 3-4 tablespoons = 1 egg.
   • Properties: Whips up well as a replacement for egg whites, ideal for meringues, macarons, and frostings.
   • Example recipe: Vegan Chocolate Swiss Meringue Buttercream
7. Chickpea Flour
   • Amount: Mix 3 tablespoons chickpea flour with 4 tablespoons water to replace 1 egg.
   • Properties: Adds structure and binding, suitable for savory dishes like quiches or fritters.
   • Example recipe:
8. Nut Butter
   • Amount: 3 tablespoons nut butter (like almond or peanut butter) replaces 1 egg.
   • Properties: Adds richness and flavor. Works best in recipes where the nutty taste complements the dish.You can use store bought one or homemade nut butter. See How to Make Nut Butter.
   • Example recipe: Healthy Vegan Pumpkin Cake
9. Carbonated Water
   • Amount: 1/4 cup (about 60 grams) carbonated water replaces 1 egg.
   • Properties: Adds lightness, making it great for cakes and brownies.
10. Soy Yogurt
    • Amount: 1/4 cup (about 60 grams) soy yogurt replaces 1 egg.
    • Properties: Adds moisture and lift, suitable for cakes and muffins.
    • Example recipe: Healthy Vegan Tiramisu

Store-Bought Egg Replacers

With the rise of veganism, there are now many commercial egg replacers available, in both liquid (like Just Egg) and powdered forms. Each product varies, so read the instructions carefully to achieve the best results.

I’ve made my Vegan Gluten-free Banana Bread with Free and Easy Egg Replacer (in the UK) and it turned out decent enough. But personally, I still prefer the texture with flax egg for that recipe.

Choosing the Right Egg Substitute

Not every substitute works for every recipe. Consider the purpose of eggs in your recipe—whether it’s for binding, moisture, or lift—and choose accordingly. Here are a few tips:

• Recipe Type: Different baked goods require different properties from eggs. Choose a substitute based on whether you need binding, moisture, or leavening.
• Flavor and Texture: Substitutes can affect the final taste and texture. For instance, banana adds a subtle flavor, while nut butter brings a nutty taste.
• Other Considerations: Choose based on your baking experience and availability of ingredients.

Examples in Practice

In cookie recipes, eggs usually provide binding and moisture, so I often use a “flax egg” (flaxseed meal + water), like in my Vegan Chocolate Hazelnut Oatmeal Cookies or Vegan Chocolate Chip Coconut Flour Cookies.

In recipes that rely on eggs for moisture, I opt for soy yogurt, applesauce, or mashed banana, as in my vegan Victoria Sponge Cake or Vegan Lemon Blueberry Streusel Muffins.

Conclusion

When I started baking, I focused on traditional French methods, which rely heavily on eggs. When I transitioned to a vegan lifestyle, I thought I’d have to leave all that behind. But over time, I discovered that most animal-based ingredients can be replaced with plant-based ones.

Plant-based baking is not only healthier (no cholesterol or animal hormones) but also better for the planet and animals. I hope this post gives you a good start on vegan egg substitutes, and I encourage you to try different options in various recipes to get a feel for each substitute’s unique properties. Feel free to share your own vegan baking experiences with egg replacements in the comments below, and let’s have fun baking together!