Level Up Your Baking With These Vegan Egg Substitutes

With so many different vegan egg substitutes available, choosing which one to use and how to use it in each baking project can be daunting. Regardless of the recipe, egg substitutes are available that doesn’t cause suffering to chickens or other birds. In fact, it’s likely that you already have a few of these substitutes in your fridge or pantry.

Is There a Vegan Egg Substitute?

There is not just one vegan egg substitute but a whole range of different options. Many are kitchen staples, others are specialty items available at health food stores, and some are replacements specifically crafted to replace eggs—particularly in recipes that use them as a central ingredient, like quiche. In baking, applesauce and pumpkin puree are useful substitutes, while the eggs in egg casseroles can be swapped for JUST egg, Red Mill Egg Replacer, or another specially formulated egg alternative. 

How to Substitute Eggs in Vegan Baking

Baking without the eggs from chickens or other birds may seem challenging, but the reality is that swapping out eggs for other food items gives just as delicious results without contributing to the suffering of laying hens on factory farms. Below is a list of some of the options bakers have for making the switch from eggs to vegan substitutes in everything from cakes and muffins to shakshouka. 

1. Apple Sauce

Applesauce is an awesome replacement in sweet desserts such as cakes and cupcakes. Each egg can be replaced with one quarter cup of applesauce. Keep in mind that applesauce is likely to make the final product denser than if eggs were used. This can be combated by adding one half teaspoon of baking powder to encourage a lighter, fluffier final product. 

2. Aquafaba

Aquafaba is produced using the liquid from a can of chickpeas. To use aquafaba as an egg replacer, all a baker needs to do is stir the liquid until it is foamy. Each average-sized can typically holds about eight to 12 tablespoons, which is able to replace two to three whole eggs, each requiring four tablespoons, or four to six egg whites, each requiring two tablespoons. Aquafaba can be used to replace eggs in many baked goods including cookies, brownies, and even quiches. By whipping the liquid a bit longer until it forms stiff peaks, aquafaba can also be used to make marshmallows or meringue. 

3. Baking Soda and Apple Cider Vinegar

A mixture of baking soda and apple cider vinegar is suitable for most baking that requires the replacement of only one egg. To make the swap simply mix together one teaspoon of baking soda with one teaspoon of apple cider vinegar. Apple cider vinegar can also be added to plant-based milk to substitute for buttermilk. 

4. Black Salt (Kala Namak)

Himalayan black salt, also called Kala Namak, is an awesome addition for those that love the taste of eggs but not the cruelty necessary to produce them. The salt tastes very similar to eggs due to the sulfur compounds it contains. Adding a pinch to vegan quiches or tofu scrambles is a good way of achieving an eggy flavor. When making this swap it is important to remember that Kala Namak is salt, so any other salt in the recipe should be reduced accordingly or swapped completely to avoid over-salting. 

5. Chia

Swapping chia for chicken eggs in baking is an awesome way to boost nutrients, due to the high nutritional value of chia seeds. All you have to do is mix one tablespoon of chia seeds with three tablespoons of water per egg and then let the mixture sit for about five minutes until it thickens and forms a gel. Then use the gelatinous substance in your recipe just as you would an egg. Chia eggs are very versatile in baking and can be used in a vast array of items but are especially useful for pancakes, quick bread, and muffins. 

6. Chickpea Flour

To replace eggs with chickpea flour simply mix two tablespoons of flour with two tablespoons of water and one teaspoon of oil for each egg and allow to sit for five minutes before using. This swap is perfect for a lot of baking recipes, as it won’t change the texture or flavor of the resulting product. But do note that before it’s cooked chickpea flour tastes fairly awful, so licking the batter spoon may not be as appealing with this swap. 

7. Cornstarch

When mixed with water, cornstarch acts as a great substitute for eggs in almost any dessert. The proper proportions for this swap are two tablespoons of cornstarch and three tablespoons of water for each egg to be replaced. 

8. Flaxseed (Linseed)

Though it requires a bit of preplanning, flaxseed eggs are highly versatile when it comes to baking. Making a flaxseed egg is simple. Just combine one tablespoon of ground flaxseed meal with three tablespoons of water and then let the mixture sit in the fridge for fifteen minutes to set. 

9. Oats

The best oats to use when making an egg substitute are instant porridge or fine oats and not old-fashioned rolled oats. Using an oat-based egg replacer is as easy as combining two tablespoons of oats with three tablespoons of boiling water per egg. The mixture can be used as it is once it has cooled and thickened, or blended into a smooth paste. It works best in waffles, pancakes, bread, and other baked goods. 

10. Plant-Based Yogurt

When the goal is to produce a very moist cake or cupcakes, reach for plant-based yogurt instead of eggs. To make this swap replace each egg with one quarter cup of nondairy vegan yogurt of your choosing. Opting for a flavored yogurt over plain unsweetened is also a great way to personalize and spice up a recipe. 

11. Pumpkin Puree

Great for substituting into prepackaged mixes, canned pumpkin puree is an easy swap that can replace both eggs and oil. For each egg, a recipe calls for, add in one quarter cup of pumpkin puree. For replacing oil add in a one-to-one ratio, so if a recipe calls for one half cup of oil, one half cup of pumpkin can be added instead. The final product may have a slightly different flavor or color if you use pumpkin as a substitute, so it works best in baked goods such as chocolate cakes that have a dark color and strong flavor already. 

12. Ripe Bananas

When making chewy baked goods such as brownies and blondies, ripe bananas can be used to replace eggs. The general rule is to use one mashed banana of average size to replace each egg. 

13. Silken Tofu and Firm Tofu

Silken tofu is a highly nutritious and adaptable egg replacer that can be used to make frittatas, quiches, or baked goods such as muffins and cakes. To make this swap, replace up to four eggs with pureed silken tofu at a rate of one quarter cup of tofu per egg. Though not as suitable for baked goods, firm tofu is a great substitute for eggs in dishes such as egg salad and scrambles. 

14. Tapioca Starch

Tapioca starch can be used as a replacement for eggs in a variety of baked goods. Combine one tablespoon of tapioca starch with three tablespoons of water for each egg. Tapioca starch can also be used to make delicious homemade vegan mayonnaise that is smooth and creamy. 

15. Vegan Egg Replacers

There are a number of products specifically designed to replace eggs without impacting the flavor or texture of finished recipes. Products are available in liquid or powder form and can be used to make anything from quiches and casseroles to baked goods. Some examples of vegan egg replacers include JUST egg, Follow Your Heart VeganEgg, Simply Eggless, Bob’s Red Mill Egg Replacer, and The Vegg Vegan Egg Yolk. 

Egg Substitute Powders

If swapping pumpkin, bananas, or flaxseed for eggs in recipes doesn’t sound appealing, there are several egg substitutes available in powder form that can be used in baked goods that should create the same flavors and textures as eggs. 

Vegan Egg Substitute Brands

• Bob’s Red Mill Vegan Egg Replacer. Perhaps one of the most affordable vegan egg replacers on the market, one 12-ounce bag of Bob’s Red Mill Vegan Egg Replacer can be used to swap out 34 eggs. To begin replacing all you have to do is mix it with water and let it sit a minute. 
• The neat Egg. The neat egg can be used in any recipe where the egg is used as a binding agent. This includes most baked goods such as cakes, brownies, and cookies. All you have to do is combine with a bit of water and stir well. 
• The Vegg Vegan Egg Yolk. The Vegg created their Vegan Egg Yolk to be used as a replacement for yolks in dishes such as hollandaise and french toast or simply for dipping. To make it just mix with water and blend before use. 
• Follow Your Heart VeganEgg. To use VeganEgg, all you have to do is mix the powder with ice-cold water and then use the mixture to make the scramble, french toast, or other egg-based dishes. 

Vegan Egg Substitute Recipes

Recipes that use vegan egg substitutes to make tasty dishes without causing harm to animals include:

• Vegan Quiche Muffins With Sun-Dried Tomatoes and Spinach. This recipe uses tofu and kala namak to achieve the taste and texture of eggs. 
• Vegan Spritz Cookies. A holiday staple, this recipe calls for a vegan egg replacer. 
• Vegan Crepes. This simple recipe uses aquafaba to achieve the texture of crepes containing chicken eggs. 
• Giant Gingerbread Rolls. These delicious rolls provide the perfect opportunity to use pumpkin puree instead of eggs. 

What You Can Do

Choosing to replace the eggs in our favorite recipes is a great way to avoid contributing to the suffering of the chickens and birds that produce eggs. One of the first steps is to take stock of what you already have on hand that could be used instead of eggs for all your baking needs. After all, avoiding eggs is as simple as cracking open a can of chickpeas or a jar of applesauce.