Any vegan thinking about transforming the favorite baked goods into a vegan-friendly treat has learned that the most challenging part is finding an egg replacer that eliminates the egg without making the taste worse.
It’s a tall order, especially when you consider that eggs have several functions when it comes to baking:
- they add moisture,
- eggs hold the treat together,
- they have some leavening (or rising) power as well.
The good news is that there are several awesome vegan-friendly egg replacers you can use in your kitchen.
Here’s your best guide to replacing eggs in your favorite vegan-friendly treats you bake in your affordable toaster oven.
Not only does the applesauce act as a binding agent, but it adds required moisture to baked items as well. Its moisture content works best in brownies, cakes, bars, and quick bread.
Unsweetened applesauce is also low in calories and fat. That makes it an excellent choice if you’re watching your waistline. It makes a perfect substitute for oil as well.
As a bonus, unsweetened applesauce adds vitamins and fiber to the recipe.
¼ cup = 1 egg
This source of Omega 3 fatty acids is another excellent egg replacer. Flaxseed has a distinctive nutty flavor that some may not like initially, but it is easy to get used to. It is best to use flaxseed in heartier recipes like brownies, oatmeal cookies, pancakes, and waffles because of the flavor.
Brown flax meal adds color to a recipe, so if you need to preserve the look of the treat, choose the golden flaxseed instead.
You can find flax in the bulk section of any health food store or in the supermarket’s natural product section.
1 tablespoon ground flaxseed + 3 tablespoons of water = 1 egg
This common product you can find in every supermarket is an excellent binding ingredient that’s long been used in baking.
Mashed bananas are tasty egg replacers in the muffin, cake, pancake, and quick bread recipes. If you are one of these rare individuals that hate bananas, you should be aware that bananas (surprisingly) add banana flavor to the treat. If bananas don’t tickle your taste buds, choose another egg replacer from our list.
¼ cup = 1 egg
Made from fresh soybeans, tofu adds a refreshing and creamy texture to puddings, muffins, pies, and cakes.
Tofu is better suited for rich, decadent recipes because of its density.
Difficult to find 10 years ago, now tofu is increasingly easy to find in the refrigerated section of many supermarkets.
Blend ¼ cup with enough water to smooth it out = 1 egg
Plain or Vanilla Soy Yogurt
Soy yogurt is a terrific vegan-friendly way to add moisture to yummy muffins, bars, quick bread, and cakes. It works best if it’s beaten well.
¼ cup = 1 egg
Ener-G Egg Replacer
The commercially formulated Ener-G Egg Replacer is a great find for vegans. It is essential to note it has a long shelf life that is far longer than the eggs it’s intended to replace. That makes it easy to keep it handy for the occasion when you get that midnight craving for freshly baked pancakes.
The Ener-G is an all-around replacer that works well in most vegan baking recipes, including cookies.
1.5 teaspoons plus 2 tablespoons of water = 1 egg
Made from roasted soybeans, this high protein ingredient adds moisture to baked recipes. It is perfect for cakes, cookies, and muffins.
What’s more, in fried treats like doughnuts, the soy flour reduces the amount of fat that the dough absorbs. I am not sure how it helps because you will eat all these doughnuts anyway.
1 heaping tablespoon plus 1 tablespoon water = 1 egg
Canned Pumpkin Puree
Isn’t it just for Halloween treats? Not anymore.
The canned puree works much like applesauce to add moisture to vegan baked treats. It is a smart and healthy replacement for eggs in cakes, quick bread, and muffins.
1/3 cup = 1 egg
Does the recipe list eggs? No worries. By choosing one of these accessible and available alternatives, you can create a tasty treat you’ll love to serve to family and friends. If they last that long, that is.
Here’s a chart of egg replacers and what they work best in. Don’t despair…they can be replaced. In fact, after some experimentation, you may no longer even call them egg replacers anymore.
|Egg Replacer||Replace 1 egg||Bakes best in:|
|Unsweetened applesauce||1/4 cup||Muffins, brownies, cakes, bars|
|Plain or vanilla soy yogurt||1/4 cup||Muffins, cakes, bars|
|Tofu||1/4 cup, add to blender and add enough water to make smooth||Pies, quick bread, muffins, and denser cakes|
|Pumpkin puree canned||1/3 cup||Quick bread, muffins, cakes|
|Mashed banana||1/4 cup||Quick bread, muffins, cakes|
|Soy flour||1 heaping tablespoon plus 1 tablespoon water||Muffins, cookies, cakes|
|Ground flaxseed||1 tablespoon ground flaxseed plus 3 tablespoons water||Brownies, cookies, and bread|
|Ener-G egg replacer||1 1/2 teaspoon plus 2 tablespoon water||Multipurpose baking|