Here are some easy options for vegan egg replacers cause I love ya. So don’t stress too much about baking egg-free, it does become easier with each vegan bake!
1. AQUAFABA or AQUAFABA POWDER
What is it: The water from chickpeas that has absorbed proteins and starches from chickpeas. It has the same properties as egg whites
What type of baking is it used for: meringues, marshmallows, sauces, buttercream, light cakes
How do I make it: Check out this recipe by lazycatkitchen
NOTE: You can buy Aquafaba powder here
2. FLAXSEED
What is it: a small brown seed
What type of baking is it used for: When you want your recipe to be light and fluffy, so cupcakes and cakes are a good example
How do I make it: 1 tbsp ground flaxseeds to 2.5 Tbsp. of boiling water, mix until well combined and gelatinous, replaces 1 egg
NOTE: You can also use chia seed the same why however it requires 1/2 tablespoon more water
3. CORNSTARCH/CORN FLOUR
What is it: A flour made from corn
What type of baking is it used for: When you want your recipe to be dense and thick , so biscuits/cookies is a good example
How do I make it: 2 Tbsp. cornstarch/cornflour + 2 tbsp water and mix until well combined and gelatinous, replaces 1 egg
4. TOFU
What is it: A soybean product
What type of baking is it used for: Custards, tarts and quiches
How do I make it: Use 1/4 cup pureed soft tofu for 1 egg
5. BANANA
What is it: A long yellow pointy thing
What type of baking is it used for: cakes, muffins, biscuits/cookies, it’s a good binding agent
How do I make it: Use 1/3 regular sized pureed banana for one egg
6. XANTHAN GUM
What is it: It is an effective thickening agent and stabilizer to prevent ingredients from separating.
What type of baking is it used for: I generally use this for gluten-free baking as it’s great for binding all my gluten-free flours together.
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