Here is a detailed look at 8 easy egg replacements for baking. There are definitely other types of egg replacers available but these are the ones that I have tested in my recipes with that work.
1. AQUAFABA or AQUAFABA POWDER
| What is it | This is the juice from canned beans, usually chickpeas |
| What function does it replicate | It can be used in liquid form to add moisture or whipped at a high speed into a froth that is the same consistency as whipped egg whites |
| What type of baking is it used for | Meringues, marshmallows, sauces, buttercream, light cakes and sponges, royal icing |
| How do I make it | Drain liquid from a can of chickpeas and whip in a mix master with a whisk attachment like you would egg whites |
| Ratio to eggs | Use a full 3 tablespoons of aquafaba per 1 large egg, use 2 tablespoons of aquafaba per 1 large egg white |
| Pros | Excellent replacement for egg whites |
| Cons | Can have a funny aftertaste, excessive leftover beans |
| Notes | You can buy aquafaba powder here that can be rehydrated and used the same way, without all the leftover chickpeas |
2. FLAXSEED (Flax Egg)
| What is it | A small brown seed |
| What function does it replicate | A flax egg acts as a binding agent holding batters and dough together, preventing them from being too crumbly and splitting |
| What type of baking is it used for | Cakes, cupcakes, pancakes, cookies and brownies |
| How do I make it | Mix 1 tablespoon ground flaxseeds with 2 1/2 tablespoons of boiling water, mix until well combined and gelatinous |
| Ratio to eggs | One flax egg is equivalent to 1 egg |
| Pros | Great binding agent for cakes, very easy to make and accessible |
| Cons | Can go rancid, can sometimes have a funny aftertaste, can leave flakes in white cake crumbs if you don’t use the golden flax variety |
| Notes | You can use chia seeds also but add an extra 1/2 tablespoon of water |
3. CORNSTARCH / CORN FLOUR
| What is it | A fine powder made from ground corn |
| What function does it replicate | Acts as a thickening agent |
| What type of baking is it used for | Custards, curds, sauces, cookies |
| How do I make it | 2 tablespoons cornstarch/cornflour mixed with 2 tablespoons cold water until well combined and thick |
| Ratio to eggs | Above formula replaces 1 egg |
| Pros | Very easy to make, accessible |
| Cons | Can leave an aftertaste if you don’t heat it for a long enough period |
4. TOFU
| What is it | Is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness |
| What function does it replicate | Acts as a thickening agent and adds bulk to your ingredients |
| What type of baking is it used for | Custards, tarts and quiches |
| How do I make it | Remove from packaging and squeeze out excess water, blend until smooth |
| Ratio to eggs | Use 1/4 cup pureed tofu for 1 egg |
| Pros | Very accessible |
| Cons | Can leave an aftertaste of tofu |
| Notes | There are a few different varieties of tofu, silken tofu is the most common one used for baking |
5. BANANA
| What is it | A long yellow pointy fruit |
| What function does it replicate | Acts as a binding agent |
| What type of baking is it used for | Cakes, muffins, pancakes |
| How do I make it | Remove skin and puree |
| Ratio to eggs | Use 1/3 regular sized pureed banana for one egg |
| Pros | Very accessible and easy |
| Cons | Will flavour everything banana, if you use too much in cakes it can make them dense |
6. XANTHAN GUM
| What is it | Xanthan gum is a polysaccharide |
| What function does it replicate | Acts as a binding agent in gluten-free baking, acts as a thickening agent in creams, custards and curds |
| What type of baking is it used for | Gluten-free baking, creams and custards |
| How do I make it | Buy it in powder form |
| Ratio to eggs | ¼ teaspoon is equal to one egg |
| Pros | Only need to use a small amount, tasteless, excellent for gluten-free baking, helps hold the cake crumbs together |
| Cons | If you use too much in cakes it will make them brick like and over spongy |
7. Vinegar + Baking Soda
| What is it | Vinegar a liquid solution of acetic acid and trace compounds that may include flavourings, Baking soda is a powdered chemical leavening agent |
| What function does it replicate | Acts as a leavening agent |
| What type of baking is it used for | Cakes and muffins |
| How do I make it | Mix vinegar and baking soda together |
| Ratio to eggs | 1 tablespoon of vinegar along with 1 teaspoon of baking soda can be substituted for 1 egg |
| Pros | Easy, accessible |
| Cons | Can be prone to error if you’re ratios aren’t correct |
8. Psyllium Husk
| What is it | Psyllium, or ispaghula, is the common name used for several members of the plant genus Plantago |
| What function does it replicate | Acts as a binding agent |
| What type of baking is it used for | Cakes, muffins, pancakes |
| How do I make it | Mix psyllium husk and water together and allow to become gelatinous |
| Ratio to eggs | 1 teaspoon psyllium with 3 tablespoons water is one egg |
| Pros | Easy, accessible |
| Cons | Can make your cakes gluggy if you use too much |
Like learning about vegan baking? Check out these other popular blogs
- What are the best oils for baking
- Learn about the different types of mixing methods for baking
- Top tips for troubleshooting vegan baking
- Top tips for troubleshooting vegan gluten-free baking
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