Taking on the task of baking vegan recipes is not always so easy. Recipes for baked goods have long relied on the inclusion of animal products such as eggs and milk, making them not so approachable for those who follow a vegan diet or plant based eating plan.
While specifically vegan recipes for baked goods--and all kinds of dishes, for that matter!--are thankfully becoming more and more plentiful, it’s still only a matter of time before you’re presented with a non-vegan recipe that you must convert.
To help you accomplish this, we’ve assembled our guide to the best vegan egg substitute for baking. There are actually many different egg replacements you can opt for depending on the type of recipe at hand as well as the types of ingredients you might already have on hand. Whether you are making vegan desserts, pastries, breads, or cookies, we’ve got all of the vegan egg alternatives you need right here!
What’s the Purpose of Eggs in Baking?
Before we can go about determining the best egg replacements for your vegan baking, we first must understand exactly why eggs are called for in baking and cooking recipes in the first place.
Eggs serve many purposes when baked into recipes. The fat and water content within eggs provides a ton of moisture to baked goods, producing a more tender result as compared to eggless baking. The eggs also act as a binding agent, thereby providing structure to the finished product. This is due to the unique ability of eggs to disperse throughout the uncooked recipe as a liquid, but then gel and turn solid as they cook. In addition, eggs are able to hold tiny air bubbles in their matrix when whipped, which adds lift and airiness to cakes, cookies, and breads.
Seeing as they serve all of these important functions in recipes, the removal of eggs from a recipe can clearly pose a bit of a challenge! Egg-free baked goods that don't have a proper replacement incorporated may end up being dense, crumbly, unstructured, and dry. Thankfully though, there are plenty of vegan alternatives to eggs which can check many, if not all, of these same boxes in your vegan baking endeavors!
The 10 Best Vegan Egg Substitutes for Baking
The following is our consolidated list of our top 10 favorite vegan egg substitutes:
- Store-Bought Vegan Egg Replacements
- Flax Egg
- Chia Egg
- Aquafaba
- Baking Soda + Acid
- Baking Powder + Oil + Water
- Silken Tofu
- Applesauce
- Pumpkin Puree
- Banana
In the section for each one, we've included instructions for the replacement of one whole egg. Chances are high that your recipe may require two, three, or even more eggs to just go ahead and multiply the quantities as many times as you need to.
1. Store-Bought Vegan Egg Replacements
You might already have a favorite egg replacer, but if you haven’t yet dipped your toe into the world of store-bought vegan egg alternatives, go for it! The range of products--and the ingredients they’re made from--is vast, meaning if one particular type doesn’t suit your vegan baking and cooking needs or appeal to your palate, there are plenty of others to try.
Some liquid egg replacers (which usually make for amazing scrambled "eggs", by the way!) may be made from non-dairy milk, bean proteins, and oils. There are also dry versions of vegan egg substitutes that are often made from powdered soymilk, chickpea flour, or dehydrated vegetables! Some of these brands may be best sourced from health food stores, while many others have become mainstream enough that you’ll more than likely be able to find them on the shelves of your regular local supermarket.
When it comes to using one of these products for vegan baking, the most important thing is to carefully check the packaging for instructions. Some of these products may contain ingredients that do have a leavening effect while others may not, and some may impart moisture while others may be dry. Each product will provide its own specific guidance for how to successfully implement it in a baking recipe.
To replace one egg in a recipe:
Once again, this will vary from product to product! Each package will indicate how much of their product is equivalent to one egg, and from there you can figure out how much of the substitute to incorporate.
2. Flax Egg
Ask any plant based eater and they'll likely speak very highly of the flax egg. Ground flax seeds make for a stunningly good egg replacement, as the way they form a gel when moistened is quite similar to that of egg whites. Also, the natural fat content found in flax seeds is similar to that of egg yolks! While flax doesn’t have an especially disruptive flavor, it will definitely add some nuttiness and earthiness to your recipe. Also, the flax meal itself is dark in coloring, so if you are aiming for a pure white cake or un-speckled sugar cookies, this may not be the egg substitute you’re looking for!
It is very important here to be sure to use ground flax seeds, as whole flax seeds will not take in moisture in the same manner as flax meal. It’s also worth noting that flax eggs will not provide any lift to your recipe. Rather, the inclusion of flax eggs will add some moisture and tenderness, but generally speaking, flax eggs are best used in recipes where other ingredients--such as baking powder or baking soda--are present, thereby taking care of leavening duties.
To Replace One Egg in a Recipe:
Combine 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Stir well and allow the mixture to sit for about 5 minutes until it takes on a thickened, gelatinous consistency. Your flax egg is now ready!
3. Chia Egg
No flax seeds? Use chia! Chia seeds are amazing for the way they can soak up water and thicken--just like in our Vanilla Chia Pudding! While chia does become even more gelatin-like than flax seeds, the overall effect is about the same. And, a chia seed egg is easier to produce than a flax seed egg as there is no need to grind the seeds prior to soaking them!
One chia egg will provide about the same moisture and structure to your baking recipe, however just like the flax eggs, chia eggs will not give your baked goods any rise. Once again, it’s best to use chia seeds in recipes where other ingredients provide lift and where the sprinkling of those cute little seeds throughout the batter won’t be a bother!
Pro tip: if you find yourself baking a lot or know that you have a busy week of cooking ahead of you, you can pre-soak a larger quantity of chia seeds and keep them on hand in the fridge for about 5 days!
To Replace One Egg in a Recipe:
Combine 1 tablespoon of whole chia seeds with 3 tablespoons of water. Stir and allow the mixture to sit and thicken for about 5 minutes. The seeds will swell and the mixture will thicken, after which you can incorporate the mixture into your recipe.
4. Aquafaba
It’s no secret that aquafaba makes a great egg substitute. Since making plant-based headlines in 2014, the fact that the murky liquid surrounding your canned chickpeas almost perfectly mimics whipped egg whites has become household knowledge.
What you may not know, however, is that you can also use aquafaba to replace eggs in just about any baked goods beyond meringues and whipped desserts! Due to the fact that chickpea brine contains a load of both proteins and starches, it is able to produce a structured foam quite similar to that of eggs. Aquafaba will effectively aerate and lift your baked goods, giving the final product plenty of fluffiness, as well as providing moisture and binding action.
While most folks relate aquafaba specifically to chickpeas, the truth is that you can use the liquid from just about any canned beans you like, although the dark liquid from cans of black beans is not recommended. For best results though, chickpea liquid is the way to go. And yes, you can even use aquafaba as a vegan egg wash or to replace the typically eggy batter in French toast! The proteins and starches in the bean liquid will produce similar golden-brown crisping action to that of egg in these types of applications.
To Replace One Egg in a Recipe:
Measure 3 tablespoons of aquafaba into a small bowl, then use a whisk or fork to whip until foamy. It’s best to do this right before adding to your recipe so that you can incorporate as much air as possible into your batter.
5. Baking Soda + Acid
Harkening back to middle school science experiments, you may remember how the combination of baking soda and acid will produce a fizzy reaction. Little did you know then though, that this combination would also prove to be one of the best vegan egg substitutes for baking as well. Those same air bubbles that produced the fizzing in your experiment can effectively aerate a cake batter or cookie dough, thus providing plenty of lift to your baked goods. This substitute option is especially ideal for applications where you seek an extra light and fluffy result, as in the case of cakes and cupcakes, as opposed to denser items such as brownies and quick breads.
You can use any acid that suits your recipe, from apple cider vinegar to lemon juice. Many of the flavor compounds in apple cider vinegar will cook off, meaning you don’t have to worry about your recipe reeking of vinegar if you choose this option. When incorporating these two ingredients into your recipe, plan to stir your acid in with the wet ingredients and your baking soda in the bowl with your dry goods. You don’t want to combine them until right before you plan to bake your recipe, as the airiness will decrease the longer the mixture sits. It’s also worth noting that using this combination to replace more than 2 eggs in a recipe is not recommended.
To Replace One Egg in a Recipe:
For every egg a recipe calls for, use 1 tablespoon of acid (2 tablespoons if using lemon or lime juice) and 1 teaspoon of baking soda.
6. Baking Powder + Oil + Water
We think this particular combination is one of the best vegan substitutes for baking, not only for the way it behaves in your recipes, but also for the fact that most every home kitchen will have the necessary ingredients on hand! The other vegan egg replacements are each great for different reasons, but many rely on you to have seeds, fruits, or other more unique products in your stock. Oh how we love the convenience of a solution that you don’t have to make an extra grocery store trip for!
The combination of baking powder, oil, and water works wonders at replicating all of the characteristics of a whole egg. The water adds plenty of moisture as would the egg whites, the oil delivers a dose of rich fats like those found in egg yolks, and the baking powder will help to leaven your recipe!
Many different types of oil will work here, but a mild tasting, relatively neutral oil is your best bet. Aim for something such as regular olive oil, avocado oil, or sunflower oil.
To Replace One Egg in a Recipe:
In a small bowl, combine 1½ tablespoons oil, 1½ tablespoons water, and 1 teaspoon baking powder. Whisk until well combined and then add to your recipe at the point at which recipe calls for the egg to be added.
7. Silken Tofu
Made from curdled and pressed soy milk, tofu is well known for its thick, gelatinous texture--a texture which is exactly what makes it so useful in our list of vegan egg alternatives! Using tofu to replace eggs in your recipes will not add any lift, but it certainly will add moisture, creaminess, and help to hold all of the other ingredients together. And, it will deliver a boost of protein to your recipe to boot! Tofu is an especially great egg substitute in recipes for dense baked goods, such as pound cake, quick breads, and muffins.
You want to be sure to use silken tofu here as once it is pureed, silken tofu becomes fairly cohesive and creamy. Firm or extra firm tofu tends to crumble too much and will leave some clumps dispersed throughout your baked goods.
To Replace One Egg in a Recipe:
Toss ¼ cup of silken tofu in a high speed blender and puree until mixed and uniform, then stir into your recipe when eggs are required!
8. Applesauce
Applesauce is one of the best baking hacks, not just when it comes to vegan food, but for recipes of all types. Using applesauce as a replacement is a super healthy way to substitute eggs in a recipe, making it vegan as well as removing a major source of fat, cholesterol, and calories.
The applesauce will add plenty of moisture and aid in binding all of the other ingredients together, but it of course won’t be providing any lift to the product as it bakes. Therefore, applesauce is best used as a vegan egg substitute in recipes that already have other leavening agents in play.
Take care to think about the sweetness of the applesauce in regards to the intended sweetness of your recipe, as well as any seasonings that may be in it such as cinnamon or allspice. Your easiest plan of attack would be to use plain unsweetened applesauce but if you already have sweetened or would like to use your own Homemade Vegan Applesauce, we’re betting the additional sugar and subtle spices might be a welcome addition in most cases! You can always slightly decrease the other sweeteners in the recipe to compensate.
To Replace One Egg in a Recipe:
Use ¼ cup of applesauce per egg the recipe calls for.
9. Pumpkin Puree
In a fashion similar to that of applesauce, pumpkin puree (or even butternut squash puree!) will work quite well as an egg replacement. The thick and sticky texture of this ultra creamy ingredient is perfect for binding dry ingredients together as well as keeping the product moist as it cooks. However, it will not help your baked goods to stay light and fluffy as they bake, so make sure your recipe has some baking soda and/or baking powder included in the ingredients list before making this substitution.
While using canned pumpkin puree is definitely an option, you might do better to aim for unsweetened pure pumpkin puree. Don't be lured in by the cans of pumpkin puree that say “pumpkin pie mix” as these are often loaded with sugar and warming spices, which, while potentially delicious, could cause your recipe to turn out overly sweet or not have the flavor profile you intended.
To Replace One Egg in a Recipe:
Measure out ⅓ cup of pumpkin puree for every egg your recipe calls for and whisk it in with the wet ingredients.
10. Banana
We don’t know who needs to hear this, but bananas can actually be used to bake all kinds of baked goods. While we dearly love banana bread, the truth is that bananas have been typecast into this singular role for far too long! Bananas are generally perfect for baking with, as their natural sweetness, thickness, and creaminess will easily bind the other ingredients in your recipe and provide some structure to the finished product. For these reasons, mashed banana makes for a good egg substitute, although like the other fruit options in our list, it is best used in conjunction with other leavening agents.
The key when using banana to replace eggs is to make sure you choose a ripe, easy-to-mash banana, as an under-ripe banana will have a tough time dispersing throughout the other ingredients. Also, the banana will add a lot of sweetness so you may need to take some of the other sweet ingredients down a notch and keep in mind that banana flavor doesn’t always pair well with everything, so consider the overall flavor profile of your recipe carefully before tossing that nanner into the mix.
To Replace One Egg in a Recipe:
For one egg, peel one medium ripe banana and mash it very well until it yields a rather smooth, creamy paste. Stir this into the wet ingredients at the point where your recipe calls for egg.
Top 10 Best Vegan Egg Substitutes: The Bottom Line
As you can see, there are actually plenty of vegan egg substitutes to choose from! Whether you're baking cakes, muffins, breads, or cookies, there is a readily available egg substitute that will be up to the task of providing the moisture, structure, and/or airiness that your recipe requires.
If you attempt a substitution and it doesn't work out the way you planned, don't be discouraged! Baking is truly a science and sometimes, there are more factors at play than you might think. This means that making substitutions can sometimes involve a little guesswork to achieve the result you're looking for, but once you do, your baked goods will taste all the more sweet!
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