Egg Substitutes - The Best Egg Replacer - Vegan Baking Without Eggs (2024)

Published on 17. October 2022 Leave a Comment

“Vegan Baking: Tips and Tricks” is all about making vegan baking easier for you. In this article on egg substitutes for vegan baking, I’ll show you how to replace eggs with the best alternatives easily! Because in traditional pastries and cakes, eggs are simply part of the recipe. We have become accustomed to this, so some become unsure when it comes to recipes without eggs.

But so that you are on the safe side, I would like to give you here my knowledge on the subject of eggless baking. With it you can easily do any recipe!

Best Egg Substitutes: How to replace eggs for vegan baking and cooking?

In traditional cooking, eggs are used as a binder on the one hand, and on the other hand, they often give the cakes their fluffy texture. However, these properties can be easily replaced with plant-based ingredients and this is not as difficult as you might think.

To do this, we use simple foods and completely avoid the ready-made egg substitute mixes from the supermarket. Often you can simply replace eggs with fruit, such as apples or bananas. Soy milk can also be used as a binder in vegan recipes. Baking agents such as baking powder or baking soda can also be used in cake recipes.

It also depends a lot on what you want to bake. Not every egg alternative is equally suitable for everything. In cakes, for example, you can use applesauce to make the cake fluffy and moist. For pancakes, for example, soy milk is more suitable.

Quick tips for vegan baking without eggs

How to replace 1 egg in vegan baking for the binding:

• 50-60g applesauce, a mashed banana or other fruit puree – this makes the batter really nice and moist at the end.
• Mix ground flax seeds / chia seeds in water and allow to swell briefly – the seeds bind liquid in a natural way.
• Mix soy flour / chickpea flour with water – the legumes naturally contain a lot of protein.
• Soy yogurt, soy milk or quark – soy contains a lot of protein as well as lecithin and is therefore particularly well suited as a binding agent in recipes.

Here’s how to replace 1 egg in vegan baking for fluffiness:

• Mix aquafaba and baking powder together – save the drained liquid from canned chickpeas for this.
• Additional baking soda or baking powder – makes the dough rise nicely and become fluffy.

Swap out: which egg substitute for what?

As you can see, there are different alternatives for the eggs in vegan baking. But as already mentioned, the egg substitute is just not suitable for everything. In this overview you will find the most common egg substitutes for baking.

Egg substitute for sweet recipes

• Chia gel or flaxseed eggs can be used as a vegan egg substitute in waffles, cakes, pancakes and much more. To replace 1 egg, simply mix 1 tablespoon chia seeds or flaxseeds with 2 tablespoons water and let it swell for a few minutes until jelly.
• For muffins and other fluffy cakes I recommend using ripe banana, mashed avocado (rather savory recipes) or other fruit purees as a vegan egg substitute. They not only make the batter moist and fruity, but also provide a fluffy texture.
• Soda (carbonated water), by the way, can make crepes, waffles, muffins or cupcakes more airy and fluffy.The carbonic acid it contains brings the air bubbles into the batter and makes it fluffy.
• Also, cornstarch is very good vegan egg substitute. It absorbs moisture and has binding properties and can therefore be used especially good for light and fluffysponge cake layers.
• Aquafaba (the brine from canned chickpeas) can be used wonderfully as beaten egg whites. You need this for chocolate mousse, custard or meringue, for example.
• If you want to bake a cheesecake, I recommend using Skyr or vegan quark or or thick dairy yogurt or dairy-free cream cheese as well as cornstarch. For a no bake cheesecake, agar agar is a suitable plant-based alternative to gelatin.
• For a shortcrust pastry for cookies or tart or pie crust, you can use 1 tablespoon of plant-based margarine as an egg substitute. This makes the dough nice and crumbly.
• Carob bean gum is a great binding agent for thickening puddings, creams, soups, pâtés or mousses.You can use carob bean gum for both cold and hot dishes. For cold dishes you can use 2 g per 250 ml of liquid and for warm dishes you can use 1 g.

Egg substitute for savory recipes

• What is also particularly suitable in vegan baking without eggs are soy products, such as soy beans, soy drink or soy flour and tofu. They contain particularly high levels of lecithin, which has binding properties like eggs. These loosen and bind the batter at the same time. You can use soy products not only for cakes, muffins and other sweet treats but also for many savory dishes!
• If you want to make vegan scrambled eggs, I recommend using tofu and black salt Kala Namak.
• With an avocado you can also easily whip up a vegan egg on your bread. You can imitate the taste of eggs in a very authentic way using Kala Namak.
• Did you know that you can easily makevegan fried eggswith rice flour and pumpkin puree?
• Silken tofu works well for quiches or casseroles.
• Chickpea flour is also a very good vegan egg substitute. It has binding properties and is especially good as a soy-free alternative for vegan omelets or frittatas.
• Flax seeds can be used as a vegan egg substitute in savory pastries. To make this, grind 1 tablespoon of flaxseed and mix with 2-3 tablespoons of water. After resting for 10 minutes, the egg substitute can be used for baking breads, whole grain pastries or savory cookies and crackers.
• To thicken sauces, soups, curriesor stews, arrowroot flour is great. 3 tablespoons mixed with 1 tablespoon replaces an egg when binding liquids.
• Other options include tomato paste, cornstarch, potato starch and rolled oats.

The best eggless recipes

When replacing eggs in vegan baking, you should always make sure that the individual components, such as fruit purees or the soy flour have a flavor of their own. To make it easier for you, when baking vegan cakes without eggs, it is best to use vegan recipes that already have the perfect ratios of liquid and dry ingredients and have been tried and tested several times.

On my blog, you’ll find plenty of vegan recipes that are egg-free and use the above alternatives and work great. Just take a look and get inspired by my cakes, desserts and savory dishes.

In the beginning, it might be difficult to substitute non-vegan recipes with the egg alternatives, as you might lack the experience. That’s why I recommend you simply use already tested vegan recipes ☺.

If you have a recipe where you have a different size baking pan and don’t know how to convert the ratios, you can easily do that in my cake pan converter.

I hope this post helped you and showed you that vegan baking without eggs is easy.