Vegan Baking Cheat Sheet: Egg Alternatives

The concept of vegan baking can be puzzling to folks who are just starting out. Eggs are used in nearly every cake, cookie, and pie recipe. How do plant-based eaters and recipe makers go without? 

Personally, I don’t miss baking with eggs at all. Not only are eggs often farmed in cruel animal and human conditions, they also easily carry bacteria when uncooked. You can eat cookie dough to your heart’s content when you’re using a vegan alternative!

This post highlights 10 alternatives to eggs for vegan baking. I also explain how they work, and which recipes they complement. As more and more people reduce their animal consumption, the cruelty-free egg options will only continue to grow.

Top 10 Vegan Egg Replacement Options

1. Dairy-free yogurt is a easy substitution for cheesecake or other recipes that call for cooling or freezing. The brands Chobani, Silk, and SoDelicious brands now sell dairy-free single and multi-serve yogurts online and in grocery stores. Look for plain yogurts so you can add the exact flavors a recipe calls for.
2. Purees will quickly incorporate and bake evenly, so they are ideal substitutions for breads and other goods. Sub 1/2 cup applesauce, pumpkin puree, and butternut squash for every egg a recipe calls for.
3. Chickpea flour can be used to make crispy, cheeze-y omelets. Mix one cup of water with one cup chickpea flour and a few teaspoons of chili, turmeric, and nutritional yeast. If you’re vegan-izing another dessert recipe, add 1/4 cup chickpea flour to 1/4 cup water to replace the egg. Like tofu or peanut butter, chickpea flour is nutritionally comparable (and actually superior) to eggs. It has a decent amounts of protein, iron, and calcium, without the cholesterol and toxins.
4. Mashed fruit — ripe bananas, I use in this protein powder mug cake recipe— are ideal for cookies. They add a subtle sweetness and make dessert more nutritious and filling. Be sure to throughly mash up bigger chunks, and slowly add additional liquid to get the desired batter consistency. When baking with mashed fruit, the recipe’s oven time may increase by a few minutes.
5. Mashed vegetables (mild ones like sweet potato or zucchini) work similar to #4. 1/2 a cup of mashed veggies is the equivalent of two whole eggs.
6. Aquafaba is the liquid in canned chickpeas. If you cook your chickpeas from dry beans, aquafaba is brine in the cooking water. Aquafaba is an ideal egg replacer for pies because it is a strong, liquid binder and can be easily blended. When mixed, it takes on the consistency of meringue pie cream, which is traditionally made with egg whites. Three tablespoons of aquafaba equals one whole egg, while two tablespoons of aquafaba equals one egg white.
7. Flax seed egg (“flegg”) is made by combining a ratio of flaxseed meal and water. If you don’t have flaxseed meal, it can easily be made by blending flaxseed in a blender. Combine 1 tablespoon ground flaxseed with 2.5 tablespoon water for each whole egg you’re replacing. Let sit for a minute or two before adding to other ingredients.
8. Chia seed egg (“chegg”), is made with a ratio of chia seed and water similar to “flegg”. Chia seeds don’t need blended, but still need to be set aside for around 3 minutes. They’ll form a gel-like consistency the same way the flaxseed mixture does.
9. Tofu, a vegan staple for all kinds of meals, is an easy egg replacement for breakfast scrambles. Follow my recipe, then all the veggies, sauces, or sides you desire. Tofu scrambles are a great source of protein, have no cholesterol, and can be made much faster than scrambled eggs.
10. Fats like nut butter or avocado add healthy omegas and a creamy texture. To use them as egg replacers, you need to add 1/3 cup of fats. Conveniently, they usually don’t change the cook time for recipes!

Pre-Made Egg Alternatives

Pre-made egg replacements are the easiest option, and will not change the taste or texture of your dish. They tend to be more expensive than the other options I listed, but are fun to try out.

Vegan Baking Cheat Sheet

In the comments below, share a recipe you’ll try using one of these egg alternatives! Also please let me know if you’d enjoy more informational posts like these.