Eggs are practically at the heart and soul of a lot of baking recipes. They can’t as easily be swapped in certain ones, making finding the best substitutes for eggs in baking a necessity!
So what are egg substitutes for baking? These are plant-based alternatives that usually have the same taste and, most importantly, consistency so that recipes can remain practically the same. There are also different kinds of replacers that you can get. Powdered or liquid eggs are available. If you have some extra time, we also have raw ingredients that you can use to make your own vegan eggs at home.
So let’s not beat around the bush (we know that’s not eggxactly an egg pun) and let’s shop for some reliable and useful egg substitutes for baking!
Neat is a wonderful description for Neat Foods’ The Neat Egg Natural Egg Substitute! First thing of note is that it’s only made with 2 natural and simple ingredients (chia seeds and garbanzo beans). That means it’s a healthier choice - no artificial this or preserved that.
The Neat Egg can be used as a binding agent or an alternative to eggs in baking. A tablespoon of it plus a couple of tablespoons of water will give you the equivalent of one whole egg. Avid bakers will certainly love this one as it’s pretty straightforward!
Gluten-free, soy-free, fat-free, GMO-free, certified kosher, and cholesterol–free, The Vegg Baking Mix is an easy replacer and a quick recommendation for bakers. It’s also a vegan egg substitute for baking that’s made with natural ingredients.
To make yourself one egg, beat a teaspoon of mix with 1/4 cup water. They do very well as baking substitutes for eggs and they even taste good as well. Make cakes, cookies, muffins, quiches, and even bread! Usually, powders also have a longer shelf life than liquid vegan eggs. Get this if you occasionally bake!
Same brand, more unique recipes! The Vegg Egg Yolk Cooking Alternative is one that’s meant for more savory applications, but it can also help you produce baking essentials like custards. You can even make some French toast or a delicious Hollandaise sauce with the same packet.
The Vegg Egg Yolk Cooking Alternative is a better choice if you REALLY don’t bake too often and need something in the in-between for cooking. It also follows the same ratio of a teaspoon of mix to 1/4 cup of water if you need a whole egg.
If you want to skip the added ratios and mixing mixes with water, Just Egg’s Plant-Based Liquid Eggs is the one that’s made just for you! Using it is as simple as opening the bottle and pouring out what you need. It follows a 1:1 ratio as well. This assumes that a chicken egg is 3 to 4 tablespoons or 1.5 to 2 oz of liquid.
A little note that Just Egg’s Plant-Based Liquid Eggs won’t likely produce light and airy cakes. But, feel free to use it for all other baking! Another note is that this needs to be kept refrigerated. Once you open the bottle, the clock will start ticking on the shelf life.
For big baking projects that need a lot of eggs like fairs or bake sales, you can opt to pick up Aquafaba Powder by Vör Foods’ Larger 75 Egg Jar! It’s practically in the name already, but one jar is already equivalent to 75 eggs!
Use this egg substitute for baking to make meringues, mousses, fudges, nougats, and icings. The ideal ratio for this replacer is mixing 1 tablespoon with 1 cup of water. You’ll get something close to egg whites!
Now we can move on to DIY substitutes for eggs in baking such as one made with chickpea water (aka aquafaba)! Actually, aquafaba can be made using just about any legume, but chickpea water is rather easy to come by. Plus, the chickpeas themselves can be used for other cooking recipes. So nothing goes to waste.
Generally, 2 tablespoons are equivalent to one egg white. If you’re aiming for a whole egg, you need 3 tablespoons. You can even add a little sugar if you want to make some homemade whipped cream at home!
Another easy vegan alternative to eggs in baking are made with flax seeds! To make some, you need one tablespoon of ground flaxseed meal. Mix that with three tablespoons of water. Here’s where it’s different from the other, earlier options in that you need to leave this to set. Let your flax seed egg sit in your fridge for 15 minutes. You can check on the consistency you’re aiming for, but this one can be left for up to 30 minutes.
Flax seed eggs will usually typically replace 1 to 2 chicken eggs in a recipe. Play around with your ratios as you may make a different flax egg than others. That’s what makes homemade eggciting!
A vegan home will likely have a pack of chia seeds somewhere! Similar to the flax seed egg, you have to let the mixture sit. So, get a tablespoon of seed and add 2 ½ tablespoons of water. Give it a good stir and let it sit for around 5 minutes.
You’ll notice that it’ll become thicker and have a gel-like consistency. Some might actually recommend you aim for 10 to 15 minutes but do check on it to see if it achieves your desired texture.
Now that you’ve got quite a few egg substitutes for baking in your basket, it’s time to get baking! Remember, if you need anything else like sugar or flour, you can get them together with your vegan substitute for eggs in baking. The best part? Vegan Essentials will deliver them straight to you!