Hello my friends,
Let’s take a look at how vegan baking sometimes requires us to use an egg substitutes. The problem is, which method should we use? I get asked a lot of questions as to which methods I use for egg substitutes, so I thought it might be nice to list my favourite go-to vegan egg alternatives.
Here in Greece, I don’t have access to an egg replacer in powder form, which means, that I must use what I have available in my kitchen at that present moment. Sure, I could probably order one online from Amazon, however I like to get creative – plus this way, I know exactly what I am using.
Let’s discuss what the the general role of an egg is, during the baking process:
- firstly, to provide structure and hold everything together
- secondly, to help in making those baked goods rise beautifully
- and finally to provide and lock in moisture and add richness to the food.
Now, the first thing you’ll want to think about when deciding which egg substitute to use, is your recipe. Taking in to consideration the role in which the alternative egg is being used for.
For example: Are you making a cake, bread, muffins, pancakes etc.
The second thing to think about, is the flavour! What do you need? So for example, if you making something that has a delicate and light flavour, then you certainly wouldn’t need the egg substitute to be too bold.
My favourite go-to egg substitutes are:
Bananas are primarily used for adding and locking in moisture. Bananas are a great substitute for recipes that already contain a leavening agent; such as baking soda or baking powder.
Substitute: 1 egg = 1/4 cup mashed banana
Works best for: Quick breads – think banana bread, cookies, muffins, pancakes and waffles.
Keep in mind: Overly ripe bananas will add a hint of flavor and increase the sweetness.
You can also use applesauce to add-in moisture. Applesauce is a great substitute for recipes that already contain a leavening agent; such as baking soda or baking powder.
Substitute: 1 egg = 1/4 cup applesauce
Works best for: Muffins, brownies, cakes, bars
Keep in mind: No more than 1 cup in total. Pureed fruits tend to leave the final product slightly denser than the original recipe. Applesauce will also add a hint of flavour.
Vinegar & Baking Soda
This is a perfect combination to add some light and fluffiness to your baked goods without using regular eggs. Just know, that the baking soda and white vinegar will bubble and foam when mixed together. I wouldn’t suggest using apple cider vinegar as it may add a funky taste to your food!
Substitute: 1 egg = 1 teaspoon baking soda plus 1 tablespoon vinegar
Works best for: Brownies, cakes, donuts and quick breads.
Keep in mind: Combine separately, then add to recipe for fluffier baked goods.
Flegg or Flaxseed Egg
Do you like my new word… “Flegg”? Flax meal or ground flaxseeds requires that it be mixed with warm water separately before adding it to the recipe! This is one substitute I use frequently as it’s super easy to make plus adds some omega 3 nutrition to your baked goods.
Substitute: 1 egg = 2 tablespoons ground flaxseed to 3 tablespoons of warm water mixed and set aside for approximately 5 minutes until it becomes thick and gelatinous.
Works best for: Chocolate cakes, granola bars, vegetable burgers, vegetable fritters.
Keep in mind: Flaxseed Eggs do not act as a leavening agent, so only use in recipes that contain baking soda or baking powder. Adds a subtle nutty flavour.
I hope that you find this useful for when you next make something plant-based and find yourself needing an egg substitute. Leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook, Twitter or Pinterest to see more of my everyday recipes and wellness tips.