While it may be a bit of a transition, baking sans eggs can be oh-so-easy.
Picture it. You’ve got the playlist going, the bowls and measuring cups out, and your granny’s apron tied around your waist. You’re in your baking mode. But you recently decided to eat more plant-based and have no idea how to make cookies without eggs. Not to worry, friend. We can help with that. Baking without eggs? Here’s our guide to the best vegan egg replacements. You will learn the purpose of eggs in baking, what happens if you leave them out, and what to use instead.
What Is the Function of Eggs in Baking?
Eggs serve four basic functions when baking. They act as either a binder, emulsifier, leavening agent, or thickening agent. Let’s break this down. To bind means to hold together. When eggs are heated, the proteins they contain thicken, or coagulate, and help hold the other ingredients together. As an emulsifier, eggs help stabilize ingredients that normally don’t blend well. Think liquid and oil. Leavening agents help batters rise. So that cake you are baking benefits from air being trapped in the eggs when beaten. And because of their ability to hold moisture and the fact that the proteins coagulate when heated, eggs make great thickeners for your baked goods.
What Happens if I Bake Without Eggs?
So, what happens when you simply leave out the eggs when baking? Well, depending on why the egg was used in the recipe, your final product will fall short. Maybe your muffins will be crumbly, or your cake won’t hold together. Worse, your cake will be flat. Your cookies and brownies will be dry and fall apart. So, if you aren’t eating eggs and you can’t just leave them out of the recipe, what do you do instead?
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What Can I Use in Baking Instead of Eggs?
This is where vegan egg replacements come in. If you are wondering what you can use in baking instead of eggs, we are here to help. But just a heads up that certain substitutions work best in certain baked goods. It’s not a one replacement for all things kind of game. That said, here are some common substitutions and the baked goods they are best for. Each substitution makes 1 egg.
Flax Egg
Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water until slightly thickened. Let it sit for 5 minutes. This one works great for cakes, brownies, and breads (and pancakes!). This is our go-to egg replacement choice for most baking needs.
Banana
Use half a mashed ripe banana (about ¼ cup). Bananas add moisture and a distinct flavor to your baked goods. They are best used in muffins, quick breads, and cookies. They also make great pancakes!
Tofu
One-quarter cup of silken tofu is the equivalent of one egg. Tofu serves as a binder and leavening agent. It’s great for heavier baked goods such as vegan cheesecake, pound cake, muffins, and quick breads.
Baking Powder + Oil
Probably the easiest way to substitute for eggs is the “baking powder egg.” Use 2 teaspoons of baking powder, 2 tablespoons of water, and 1 teaspoon of vegetable oil for each egg called for in a recipe. Mix this separately, then add to your batter. It’s great for cakes, cookies, brownies, and more!
Pumpkin
Depending on the season and what you’re baking, substitute ¼ cup of pumpkin puree for each egg. This one works nicely in autumn cakes, muffins, and quick breads. It does add a distinct flavor, so make sure it will blend well with the other flavors in the baked good.
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Egg Replacement Products
If you would like to simplify your cooking life and go with a brand product instead, these are some great options to choose from.
Bob’s Red Mill Egg Replacer
This gluten-free, vegan egg replacement is simple to use. Just combine Bob’s Red Mill Egg Replacer with water according to package instructions. You can even substitute it for an egg white or egg yolk in a recipe. Ingredients are potato starch, tapioca flour, baking soda, and psyllium husk fiber.
Simple Truth Plant-Based Egg Replacer
Kroger’s Simple Truth Organic Plant-Based Egg Replacer is a pantry must-have. Composed of just two ingredients, organic chia seeds and organic garbanzo beans, it’s also a great whole food plant-based option. This one is gluten-free, kosher, and non-GMO. Just mix with water according to directions.
Just Egg
Perhaps the best-known vegan egg replacement is Just Egg. Plus, it has 5 grams of protein! And, sure, you can create Sunday brunch omelets and breakfast burritos with it, but can you bake with it? Well, this non-GMO product makes a great substitution in a variety of baked good recipes (but not all). Just shake and pour. No need to add water.
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