Best Vegan Egg Replacer for Baking

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Baking without eggs used to be tricky, but now, no more! There are so many plant-based alternatives to eggs that can achieve a moist and fluffy cake, pancake, or muffin. It might take some time to get used to egg substitutes in baking, but once you realize how healthy and delicious the results are, you may never look back. Let’s explore the different vegan egg replacers for baking!

Applesauce or Mashed Banana
Ground Flax Seeds or Chia Seeds
Aquafaba (or Chickpea Brine)
Silken Tofu
Nut Butter
Store-Bought Egg Replacers

Applesauce or Mashed Banana

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This option is the simplest and most affordable. By swapping the eggs with ¼ cup of mashed banana or apple puree per egg, you not only add moisture to the recipe but also some much-welcomed sweetness.

When using bananas, make sure they are ripe and spotty (great for using those “about to go bad” fruits!) You can use homemade applesauce, or much easier, store bought applesauce from a jar or pouch. (I’ve used my kid’s fruit pouches to bake a vegan treat.)

1 egg = ¼ cup of mashed banana or applesauce

Ground Flax Seeds or Chia Seeds

Bowl of Activated Chia seeds and a glass of water

These small-but-mighty seeds are famous for their impressive nutritional value (hello Omega -3’s!), but also for of their ability to develop an egg-like consistency when mixed with water. Like magic, flaxseeds and chia seeds give us the gel consistency we need to “hold things together” in our baking adventures.

It’s best to grind the seeds for a smoother result. You can grind them yourself using a high-powered blender or coffee grinder, or you can buy them already ground at the grocery store in the bulk or baking aisles.

1 egg = 2 1/2 tablespoons of warm water + 1 tablespoon of ground seeds. Whisk together for 1 minute, and then let it rest for 10 minutes before using it in your recipe.

Aquafaba (or Chickpea Brine)

A Bowl of Fluffly Chickpea Brine or Aquafaba with some chickpeas on the side

Speaking of magic, this funny-named ingredient is just that. If you are missing that ultra fluffy meringue from raw egg-white, then this is the replacer for you. By beating chickpea brine for a few minutes, you’ll achieve a remarkable similar consistency, guaranteed to fluff any recipe.

What I love the most about this recipe is that I get to use what I otherwise would’ve discarded. Try saving the brine and putting it to use next time you use canned garbanzo beans! Tip: Add some sugar and then bake vegan meringues!

1 egg: 3 tablespoons of aquafaba per 1 large egg. Use 2 tablespoons of aquafaba per 1 large egg white.

Silken Tofu

Silken tofu can be a great egg substitute. It has the capacity to blend into a very smooth puree that can work in sweet and savory baked preparations. You do have to mash the silken tofu until it a smooth puree. But don’t worry, you won’t taste it in your recipes!

1 egg: 3 tablespoons of the pureed silken tofu.

Nut Butter

Another favorite egg replacer, nut butters add richness and also have the power to bind ingredients together. Try replacing the eggs in a cookie recipe for some peanut butter and you’ll see just how great they can turn out! You can try with peanut butter, almond butter, or cashew butter.

1 egg: 3 tablespoons (60 grams) of nut butter.

Store-Bought Egg Replacers

Nowadays, we have an abundance of store-bought options! There are many amazing egg-substitute options out there, and keeping a box of these in your pantry can be super handy for whenever the baking mood strikes. Brands like Neat, Orgran, Bob’s Red Mill, Ener-G, or Free & Easy have great egg-replacing products.