For centuries, eggs have been a staple in baking, providing structure, leavening, and moisture to our favorite baked goods. But what if you want to bake without eggs? Maybe you have an allergy, or you’re vegan, or you’re just trying to cut down on cholesterol. Whatever the reason, there are plenty of plant-based egg alternatives out there, but they can be tricky to use. In this guide, we’ll explore the top vegan egg replacers, demystify their roles in baking, and share some tips for baking success.
The Egg Dilemma
Eggs are a versatile ingredient in baking, playing several important roles:
- Binding: Eggs help bring all the ingredients together, forming a cohesive batter that can be poured or scooped into a pan.
- Leavening: Eggs contain natural leaveners, like air and carbon dioxide, that help baked goods rise.
- Moisture and Texture: Eggs add moisture to the batter and help create a tender, fluffy texture.
However, eggs are not always desirable in baking. People with egg allergies or those following a vegan diet are often excluded from enjoying their favorite baked goods. And let’s not forget the ethical and environmental considerations of using eggs in the first place.
Vegan Egg Replacers for Binding
Many plant-based ingredients can act as binders in baking, replacing the need for eggs. Here are some of the most popular options:
Flax and Chia Seeds
Golden flaxseeds and white chia seeds are both excellent sources of fiber, omega-3 fatty acids, and they make a great vegan egg replacement. To use them, simply mix 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water. Let the mixture sit for a few minutes until it thickens into a gel-like substance. Use this as a 1:1 replacement for eggs in your recipe.
Aquafaba (Chickpea Liquid)
If you’re looking for a plant-based alternative that behaves like egg whites, aquafaba is your answer. Aquafaba is the liquid that comes from cooking or canning chickpeas. To use it as an egg replacer, whip the aquafaba in a stand mixer or with a hand mixer until it reaches soft peaks, just like you would with egg whites. Use 3 tablespoons of aquafaba to replace 1 egg.
Aquafaba can also be used as a binder, with 1/4 cup replacing a single egg. However, it does add extra liquid and flavor to the recipe, so you may need to adjust other ingredients accordingly.
Commercial Egg Replacer Mixes
There are several brands of pre-made egg replacer mixes on the market, like Bob’s Red Mill Vegan Egg Replacer and Ener-G Foods Egg Replacer. These mixes are convenient to use, as you simply mix them with water before incorporating them into your batter. However, they can add extra texture to your baked goods, so read the ingredients carefully and consider whether the added ingredients (like leavening agents or starches) will work with your recipe.
Vegan Egg Replacers for Leavening
In addition to binding ingredients together, you also need something to make your baked goods rise. Here are some common plant-based leavening agents:
Baking Soda and Vinegar
This classic science experiment can also be used to leaven baked goods. To do this, mix 1/2 teaspoon of baking soda with 1 tablespoon of vinegar (acid). The reaction will produce carbon dioxide, which will help your baked goods rise. Use this mixture to replace 1 teaspoon of baking powder or 1 egg.
Be careful not to overdo it, as too much baking soda and vinegar can make your baked goods taste unpleasant. Start with the suggested amounts and adjust as needed.
Baking Powder
While baking soda is a base, baking powder is a combination of baking soda and an acid (like cream of tartar). This means that baking powder can be used directly as a replacement for eggs in recipes that also include acidic ingredients (like lemon juice, yogurt, or vinegar).
If your recipe doesn’t include acidic ingredients, you’ll need to adjust the amount of baking powder you use. For every 1 egg you’re replacing, use 1 1/2 teaspoons of baking powder. However, be aware that using too much baking powder can make your baked goods taste bitter, so start with the suggested amount and adjust as needed.
Yeast
Yeast is most commonly used as a leavening agent for breads and pastries, but it can also be used to leaven cakes and other baked goods. To use yeast as an egg replacer, mix 1 1/2 teaspoons of active dry yeast with 1/4 cup of warm water and 1 teaspoon of sugar. Let the mixture sit for about 10 minutes, or until it starts to bubble and foam. Use this mixture to replace 1 egg.
Keep in mind that using yeast as an egg replacer will add a distinct yeasty flavor to your baked goods, so this may not be the best option for delicate desserts.
Mastering Vegan Baking Techniques
Now that you know how to replace eggs with various plant-based ingredients, it’s time to talk about how to adapt your baking recipes for these substitutions. Here are some tips for success:
Adjusting Recipes for Egg Replacers
In general, recipes that rely on eggs for binding will need more liquid when you replace them with a binder like flaxseed or chia seeds. Recipes that rely on eggs for leavening will need more leavening agent. As a rule of thumb, decrease the amount of wet ingredients by about 25% and increase the amount of the wet ingredient used as an egg replacer.
For example, if a recipe calls for 2 cups of flour, 1 cup of sugar, 1 cup of milk, and 2 eggs, you would use:
- 2 cups of flour
- 1 cup of sugar
- 1 1/4 cups of milk (or other liquid)
- 2 tablespoons of ground flax or chia seeds mixed with 6 tablespoons of water (or 1/4 cup of aquafaba)
If your baked goods aren’t rising as they should, try increasing the amount of baking powder or baking soda by a small amount. If your baked goods are too sticky or not holding together, try reducing the amount of liquid in the recipe.
Achieving the Desired Texture and Rise
To ensure your vegan baked goods have a light and fluffy texture, be sure to mix the ingredients until they are well combined but avoid overmixing. Overmixing can cause the gluten in the flour to develop too much, resulting in a tough texture.
If you’re using a stand mixer, use the paddle attachment to mix the batter. If you’re mixing by hand, use a wooden spoon. For cakes, muffins, and quick breads, you can also use a whisk to mix the batter, which will incorporate more air and help the baked goods rise.
Finally, be patient when baking with vegan egg replacers. Baked goods made with flaxseed or chia seeds may take longer to cook through, so start checking them earlier than you would with a recipe that uses eggs.
Favorite Vegan Baking Recipes
Now that you know how to replace eggs with plant-based ingredients, it’s time to start baking! Here are some of our favorite vegan baking recipes to try:
- Chocolate Cake: This rich and decadent chocolate cake is made with aquafaba, so you can enjoy it guilt-free!
- Vegan Chocolate Chip Cookies: These classic cookies are made with flaxseed as a binder, so they’re just as delicious (and easy to make) as the non-vegan version.
- Cinnamon Sugar Muffins: These simple muffins are made with ground chia seeds as a binder, and they’re sweetened with maple syrup.
- Banana Bread: This delicious banana bread is made with ground flaxseed as a binder, and it’s topped with a crispy oat streusel.
- Vegan Pizza Dough: This versatile pizza dough is made with aquafaba, so it’s not only vegan but also high in protein!
We hope you enjoy these delicious vegan baking recipes. Happy baking!