9 Egg Substitutes for Tasty Vegan Baking Without Eggs

For many people vegan or not, finding good egg substitutes can be critical for baking as eggs may not be in their diet for any number of reasons.

One might want to replace eggs due to allergies, other health issues,  animal rights, religious reasons or they simply do not like the taste.

For me, there is a combination of reasons that I have eliminated eggs.

Already at four years old, I did not like eggs but fortunately, my parents did not force me, 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.

Vegan Baking Without Eggs is Easy and Delicious!

Egg substitutes can be challenging in vegan baking but replacements can be made quite easily from items you probably already have in your fridge or pantry.

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

Let’s get rid of the eggs!

9 Egg Substitutes For Baking or Cooking Needs

1. Banana or Applesauce

Banana works well as a substitute for eggs in desserts and baked sweet recipes.

Banana or Apple Sauce Replacement Tips:

• They make the baked product denser than the original recipe.
• They will add some flavour, so make sure bananas or apples are compatible with the other flavours 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.
• Banana: ½ a banana mashed per egg.
• Apple sauce: ¼ cup per egg.

2. Flax seeds

Flax seeds work well in pancakes, and whole grain items, like cookies (especially oatmeal cookies), bran muffins and corn muffins.

This replacement for eggs is filled with vital omega-3 fatty acids and fibre. Combined with water and baking powder, the fat and fiber in them will thicken well and mimic an egg, helping it all to stick together. Learn all about flax seeds and how to make your own meal.

Flax Meal Egg Substitution Tips:

• For a light flavour use golden flax seeds.
• Grind the flax seeds in a coffee grinder and mix with water. Allow mixture to rest till it becomes gelatinous, and then use the flax meal.
• 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. The mixture will even have the texture of an egg white.
• 1 heaping tbsp flax meal + 3 tbsp water = 1 egg

3. Chia Seeds

Chia seeds are best used in banana or spiced quick bread, muffins, pancakes, grainy cookies, and brownies.

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.

Egg Substitutions With Chia Seeds:

• 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.
• 1 heaping tbsp of chia seed meal + 3 tbsp water = 1 egg

4. Soy Flour

Soy Flour is great in cakes, muffins, cookies and pancakes.

For 20 years it was my main egg substitute in baking, and I made many delicious baked goods. It makes baked goods lighter and rise higher,  is full of nutrients (has 52 percent protein, magnesium and boron and lots of fiber) and is light in flavour.

Soy Flour Egg Replacer Tips:

• 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.
• 1 heaping tbsp of soy flour + 2 tbsp water = 1 egg

5. Chick Pea Flour

Chick pea flour is also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour and is a great egg substitute.

It is not well known yet which surprises me as it does a good job!

It is a binder, and leavener, and has become my favourite egg replacer to bake with. Also, it is high in protein, similar to eggs, and has many vitamins and minerals including folate, iron and calcium. Works well in cakes, muffins, cookies and pancakes.

Like soy flour it makes baked goods lighter and rise higher.

Egg Substitutions with Chick Pea Flower:

• Like soy flour it browns faster than other flours; reduce the baking temperature by 25 degrees Fahrenheit.
• ¼ cup of chickpea flour + ¼ cup water = 1 egg

6. Neat Egg Replacer

The neat egg replacer is particularly good for cookie and pancake recipes. Ingredients: chia seeds, garbanzo beans.

The Neat Egg Replacement Tips:

• Use the neat egg in recipes where the egg is a binder, not in ‘eggy’ dishes such as scrambled eggs or omelettes.
• 2 Tbsp water + 1 Tbsp the neat egg = 1 egg

7. Ener-G Egg Replacer

This egg substitute is for simplifying baking.

It does leave the taste that is chalky in cakes and cookies and creates a dense texture.

This is best in cookies or other crispy baked foods that are supposed to be a little crispy. I don’t recommend this product as the ingredients are not the best in my opinion.

Ingredients: Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, Modified Cellulose.

Ener-G Egg Replacer Tips:

• 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.
• Mix 1 ½ tsp Ener-G Egg Replacer with 2 tbsp warm water

8. Rice, Soy or Coconut Milk Yogurt

Vegan yogurt works similarly to tofu as a substitute for eggs.

It makes things moist and adds a delicious flavour. Best in quick breads, muffins, and cakes.

Vegan Yogurt Tips:

• Use plain yogurt
• It has no leavening properties, add 1/2 tsp baking powder to most recipes.
• 1/4 cup yogurt = 1 egg

9. Tofu

Tofu is excellent for egg substitutions in recipes that call for a lot of eggs, like quiches, scrambled eggs, omelettes or custards.

Note: 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.

Tofu egg tips:

• Best to use soft tofu.
• Use plain tofu, not seasoned or baked.
• Purée tofu first to avoid chunks. Best to blend it up in a blender until completely smooth and creamy, leaving no graininess.
• Amount of tofu per egg: ¼ cup per egg. Blend until smooth.

Other Options for Egg Substitutions

Egg Substitution Equivalents

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

Vegan Substitute for Egg Fats

As a substitution for the fat in the yolk, and instead of butter, use any light tasting vegetable oil or, my favourite — coconut oil.

Remember to reduce the amount.

If a recipe calls for one stick of butter, which is a half cup, use 1/3 cup of oil.

Time To Experiment in Your Kitchen

I’ve found that finding the right egg substitutes for recipes requires much experimenting in the kitchen. What works in one recipe may not work in another recipe.

I have often redone 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 of a few of these choices is what is required to make the recipe taste like the original with the eggs in it.

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 favourite Vegan and Gluten-Free desserts, which also only use just a tiny amount healthy sweeteners.

 Hermit Cookies  – These delicious gluten-free hermit cookies are not overly sweet which is why we like them. The best thing is that they are full of very healthy ingredients and are vegan too as I use an egg-substitute. They do have a bit of a drier texture than the ones with wheat in them but don’t be concerned and are still yummy.

 Sweet Plum Cake– I love this healthy sweet plum cake that is gluten free, dairy free and egg free cake. For me, it is also important that there are no unhealthy sugars and any healthy sugars be in small quantities. Being vegan is important to me. This is why I create recipes like the one below. Enjoy.

Gluten Free and Vegan Cornmeal Pancakes – This recipe is my version of pancakes without the milk or eggs.

 Apple Cake – This apple cake is gluten-free, vegan and without all that white sugar is my kind of cake. It is egg free too which is important as eggs are not good for me. Also, it is delicious.

 Date Walnut Cornmeal Muffins – Cornmeal muffins are yummy and full of healthy ingredients and also gluten and egg free. You will be amazed at how sweet they are since there is no added sugar!

 Fancy Sunflower Seed Cookies – Gluten-Free – These cookies are easy to make.

 Pecan Shortbread Cookies – the best shortbread cookies that vegan which means no butter.

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