Egg Substitutes in Baking
It’s no secret, eggs are vital in baking. They definitely play their part in holding recipes together and adding much needed moisture and creaminess. For us plant based eaters, that posed a problem. Having an egg replacer in baking is a necessity for vegans if they plan on making it long term.
But what can be substituted for eggs?!?!
Often times the question is asked, “what can I use instead of an egg in baking?”. Maybe you are new to the vegan baking scene or maybe your just out of eggs! Whatever your reasons, you’re in the right place! This post is all about the best egg substitutes in baking, what is an egg replacer for baking, and when you should use them!
What is the function of eggs in baking?
Before we get into replacing eggs in our recipes, we first need to understand what eggs do in our recipes. Once you understand what eggs do for different recipes, you will be able to pick your egg replacer for baking a lot easier!
Eggs bring structure to baking recipes. With whatever baking recipe is being used with eggs, as the eggs cook the proteins in them coagulate. This allows the structure of the particular food item to bond together and not fall apart.
Eggs, the yolks in particular, help emulsify oil with other liquids that are less dense. If you dont know, this is a very hard thing to accomplish. This helps create a stable batter and also makes the process of “creaming” possible.
Egg whites act as a strong leavening agent in baking recipes. As egg whites are whipped, they trap air that is being introduced. Then, as the baked item is cooked, the trapped air expands creating a fluffy and lighter end result.
Eggs bring moisture to any recipe they are introduced to, baking recipes included.
The egg whites dont add to much flavor, the yolk definitely does.
Egg yolks have pigments called carotenoids. These pigments help baked goods get the “iconic” golden brown color we all seek in our recipes.
What is an Egg Replacer for Baking?
The definition is simple! Egg substitutes in baking are food products, ingredients, or recipes that can be used in place of eggs in baking and cooking. These egg replacers for baking make it possible to get the emulsifying, leavening, binding, and moistening properties of eggs without using animal products. Basically, egg substitutes in baking replicate what eggs do in a recipe. Vegan egg replacements can be bought as commercial products or can be made at home!
How to use Egg Substitutes in Baking
When using an egg replacer for baking, there are some questions you need to ask yourself and special considerations. The first question you need to ask yourself is, “what is the eggs intended function in this recipe?” The type of egg substitutes in baking you utilize greatly depend on what the egg does for the recipe. Maybe its used as a binder or an emulsifier, or maybe its used for leavening. Be sure to ask yourself this before picking your vegan egg replacements.
The general rule of thumb for what can be substituted with eggs in a recipe is pretty straight forward. The lower the number of eggs you are replacing in a recipe, the more effective a vegan egg replacement will be. 9 times out of 10, recipes with 3 or more eggs per batch tend to rely on eggs for flavor. This is when egg substitutes in baking start to fall short.
Another aspect of egg substitutes in baking that you need to be considered is, what is the ratio? Is the egg replacer for baking a one to one ratio, or maybe two to one? Does the recipe call for egg whites or egg yolks? Try to think of every avenue so you get the best results! This way you don’t waste your time and your money.
Recipes That Can Use Vegan Egg Replacements
Most cake recipes perform very well using vegan egg replacements. When using egg substitutes for cakes you want to pick one with emulsifying, leavening, and moisturizing properties. Here are some vegan cake recipes with egg replacers.
- 3 Best Vegan Red Velvet Cake Recipes
- How to make the #1 Vegan Banana Bread
- Best 3 Vegan Chocolate Cake Recipes
- Easy Carrot Cake Recipe
Cookies respond to certain egg replacers very well. As a matter of fact, if you play your cards right you wont even be able to tell the difference. Often times, cookies even benefit from egg replacers in baking. Check out some vegan cookie recipes that use egg substitutes.
- Perfect Christmas Gingerbread Cookies
- 3 Best Vegan Chocolate Chip Cookie Recipes
- Vegan Oatmeal Cookies by Simply Whisked
From the filling to the crust, pies are perfect for utilizing vegan egg replacements. Pies tend to use the moisturizing and binding properties of egg replacers so keep that in mind! Here are a few pies that are worth their merit, and they use egg substitutes.
- Top 2 Vegan Pecan Pie Recipes
- Best 2 Sweet Potato Pie Recipes
- Easy Vegan Pie Crusts
- Vegan Chocolate Pie by Food 52
Muffins are remarkably similar to cakes when it comes to using vegan egg replacements. Muffin recipes look to egg substitutes for leavening, moisturizing, and emulsifying support!
- Vegan Blueberry Muffins by The Hidden Veggies
- Better for you Banana Muffins by Plant Based on a Budget
- Vegan Crumble Muffins by Tasty
Don’t let eggs hold you back from your baking dream! Breads will work with vegan egg replacements, within reason. You will need to do your research on the bread you want to make and possible substitutes, but it can definitely be done. Here are a couple already done for you!
Classic Vegan Challah by My Darling Vegan
Buttery Vegan Brioche by Rainbow Nourishments
What can be substituted for eggs?
This is a list detailing what can be substituted for eggs and what you need to know about each egg replacer. This list is meant to help you find and pick the right egg substitutions in baking recipes, so you don’t waste time or money.
- Flax Egg
A flax egg is made from Flaxseed meal and water. Once combined, the gelatinous nature of the flaxseed congeals over a short period and creates an “egg-like” mixture. This vegan egg replacement is best used when replacing minimal amounts of eggs, only 1 to 2. The flavor isn’t good nor bad, it has a grassy neutral flavor.
This egg replacer for baking does have some great health benefits though. Flax eggs are a good source of fiber and omega 3 fatty acids. They are also cholesterol free and low carb! Here is a recipe for flax eggs!
Properties: Emulsification, Biding, Thickener
- Chia Egg
A chia egg is similar to the flax egg in terms of how you make it. When you rehydrate the chia eggs, they thicken up more than flax eggs, so they have more binding power. These vegan egg replacements have little flavor, so they blend into your baked goods well! They do provide a textural element though, so if you don’t want texture then you will need to grind them. They will also be visually prevalent in your recipes end result, but there are white chia seeds available. Check out this chia egg recipe on Baked-TheBlog!
Properties: Emulsification, Biding, Thickener
- Arrowroot Powder
There are two ways to use this as an egg replacer! You can just use the powder, or you can mix the powder with equal parts water. Arrowroot mixed with water, forms a slurry that has strong binding properties and adds moisture to the recipe as well. If you don’t need to add any moisture, then just add two tablespoons to replace an egg! For an arrowroot slurry, mix two tablespoons of water with two tablespoons powder. Here is an extensive guide on using arrowroot by Organic Facts
Ratio: 2 Tbsp Arrowroot: 1 Egg
Properties: Binder, Thickener, Moisturizer (if using slurry)
Applesauce has been replacing eggs and oil for a long time! Mainly used by the health conscious, this egg replacer does bring a few things to the table! This ingredient can bring moisture to recipes, as well as act as an emulsifier.
There are a couple down sides as well. Using this ingredient as an egg replacer, will result in a loss of color on your recipes. The moisture prevents caramelization. Apple sauce also translates through certain recipes with a lighter flavor. So, unless you want to taste apple, this may not be the right egg substitutes in baking.
Ratio: ¼ Cup Applesauce: 1 Egg
Properties: Emulsifier, Moisturizer, Flavor
- Mashed Banana
This egg replacer for baking is much like applesauce. There is much flavor that translates through your recipes, so if you don’t want to taste banana; then don’t use it! Bananas also bring additional starches to the table. This makes bananas a binder and also an emulsifier as well. Bananas can also add to caramelization of your recipes because of the natural sugars they contain.
Ratio: ¼ Cup Banana: 1 Egg
Properties: Emulsifier, Moisturizer, Flavor
- Silken Tofu
Silken tofu only really brings moisture to the table. It has some emulsification and binding properties, but overall silken tofu should only replace eggs in recipes that are dying for a creamy moisturizer effect an a bit of a binder. Another positive aspect of silken tofu (depending on how you look at it), is that silken tofu adds virtually no flavor to your recipes!
Recipes that you would use silken tofu as a vegan egg replacement would be recipes like brownies, pound cake, chocolate cake, etc. Note that all of these recipes already have a leavening agent (baking soda, baking powder, etc.), and they would benefit greatly from added moisture.
Ratio: ¼ Cup Silken Tofu: 1 egg
Properties: Moisturizer, Binding, Flavorless
- Water, Vegetable Oil, Baking Powder
This is probably the most convenient egg replacer for baking out there! A simple mixture of 2 Tbsp of water + 2 tsp baking powder + 1 tsp vegetable oil create a convenient egg substitutes in baking, but there is a catch.
First the positive. This egg replacer acts as a moisturizer, adds no flavor, and acts as a leavening agent. This combination makes this one of my favorite egg substitutes in baking. But like everything else, there is a time to use this vegan egg replacement, and a time not to.
You should only use this combination if replacing 1 maybe 2 eggs in a recipe. Using this vegan egg replacement on more than 1 to 2 eggs, will make your cakes, cookies, brownies, muffins, etc. too oily and not very tasty.
Ratio: 2 Tbsp of water + 2 tsp baking powder + 1 tsp vegetable oil: 1 Egg
Properties: Moisturizer, Leavening, Flavorless, Convenient