Vegan Egg Substitutes for Baking
A helpful guide to different egg substitutes and how to identify which one to use.
Holiday baking is right around the corner, and the question I get asked most often is,
'what is the best substitute for eggs?'. While it may seem simple, there are a lot of factors that go in to choosing which egg substitute you should use for your recipe.
There are 3 major things that eggs do in recipes that you need to consider when choosing your replacement. Your job, will be to determine which one your recipe is needing, and substitute it with the appropriate item.
Structure/ Binder (helps items hold together and keep their shape)
Leavening (air gets trapped into the whipped egg causing it to rise when baked, this is where your fluffy texture comes into play)
Moisture (the moisture from your egg will affect the texture of your baked goods.
In this post, we are going to delve into 5 easy egg substitutes, how to use them, and how much of each you'll need to replace 1 egg.
#1 - Ground Chia/Flax Seed
1 egg = 1 tbsp ground chia/flax seed + 3 tbsp water
Ground chia or flax seed is a fantastic replacer, and is fairly affordable and easy to find. This substitute works best for recipes that are needing a 'binder'. You want to make sure that you are grinding up your chia and flax into a powder first. This makes it easier to whisk into your water and will create a thick 'egg' like substance.
Recommended Recipes to Use In
- Cookies
- Scones
- V Burgers, V meatballs
* Pro Tip*
Not a fan of the darker color the seeds leave behind? Try using white chia seeds!
#2 - Egg Replacer Powder
1 egg = 1 tbsp egg replacer + 3 tbsp water
Egg replacer powder is usually a combination of different starches and flours. This substitute works great as a 'binder' and for 'leavening'. Starches, in essence, are thickeners, this means that when combined with water you're going to achieve that 'egg' like texture.
Most egg replacer powders will contain citric acid or baking soda, when these are combined an acid (most commonly vinegar) it creates a chemical reaction (acid based reaction) that foams up and creates bubbles from carbon dioxide gas. This is where you get your fluffy texture from!
Recommended Recipes to Use In
- Cakes
- Cupcakes
- Bread
- Muffins
- Scones
* Pro Tip*
If you use warm water, you're egg will form faster!
Did you know?
We make our own egg replacer and sell it in our store. This is what helps us get that texture in our baking that you all know and love!
#3 - Applesauce
1 egg = 1/4 cup applesauce
Applesauce is not only extremely affordable, it's also quite easy to make at home. This makes it a great choice for a quick and accessible egg replacer. Because of it's natural texture and moisture, it is best used in recipes that need a 'moisture' replacement. However, it can also work as a loose 'binder' in some cases.
Recommended Recipes to Use In
- Muffins
- Pancakes
* Pro Tip*
Keep in mind that applesauce tends to make recipes a bit denser, add in an extra half teaspoon of baking powder to offset this.
#4 - Banana
1 egg = 1/4 cup mashed banana
Mashed banana is quite similar to applesauce in terms of a 'moisture' replacement. However, it can also work as a loose 'binder' in some cases. This is a great alternative to some recipes where applesauce may not be a compatible flavor for your baked item.
Recommended Recipes to Use In
- Muffins
- Pancakes
* Pro Tip*
Use ripe bananas only as this well add more moisture to your recipe.
#5 - Buttermilk
1 egg = 1/4 cup plant based milk + 3/4 tsp of vinegar
When used properly, buttermilk is a great alternative that can level up your baking (literally!). The acidity of the buttermilk activates the baking soda, producing a gas that causes your batter or dough to rise. Because of these properties, it's best used in recipes that need a 'leavening' agent.
It's important to note that not every type of plant based milk is going to work for this. When making buttermilk, your looking for that 'curdle' of the milk. The best milks for this task are; soy, oat, and almond. For the vinegar, you can use either white or apple cider vinegar.
Recommended Recipes to Use In
- Cakes
- Cupcakes
- Muffins
* Pro Tip*
Buttermilk doesn't have any binding properties. Be sure to pair it with another binder (chia or egg replacer), or add more flour into your recipe to offset the wetness of the batter.
Conclusion
When done properly, vegan baking can taste AMAZING. With so many different egg substitutes, you can enjoy all your favorites without compromising on taste or texture!
Have a question or not sure which egg replacer to use in your recipe? Drop me a comment and I'll get back to you as soon as I can.