Egg substitutes

Egg Substitutes

If you’re vegan or allergic to eggs, it might be tricky to get around recipes that call for eggs. However, using these substitutes, you can bake any recipes of choice without using eggs! 

Ground Flaxseeds

Replace one egg with: 

1 tablespoon of ground flaxseeds+ 3 tablespoons water

Gives the food a chewier texture and slightly nutty flavor

Acts like a glue to bind the ingredients together 

Use in: breads, cookies, patties

Mashed Banana

Replace one egg with:

1/4 cup mashed banana 

The high moisture and rich texture in bananas will work to bind ingredients and create a creamier texture

Use in 1:1 ratio in: cakes, muffins

Unsweetened Plain yogurt

Replace one egg with:

1/4 cup plain unsweetened yogurt (vanilla/sweetened yogurt will also work, adjust sugar amounts in the recipe is you choose to use it)

Will make the baked goods more moist and rich in texture. The acid in the yogurt will allow the dough or batter to rise

Use in a 1:1 ratio in any sweet or savory recipe for richness or moisture

Silken Tofu

Replace one egg with:

1/3 cup silken tofu+ 2-3 tablespoons 

In a blender, pulse the tofu and gradually add the water until it reaches a smooth consistency

The richness of the tofu will make the baked goods moist and creamy. Since there is no distinct taste, it won’t alter the flavor

Use in a 1:1 ratio in:pies, breads, muffins, cakes, patties


Replace one egg with:

1/4 cup unsweetened applesauce

use in a 1:1 ratio for: cakes, muffins, pies, brownies

Baking Soda & Vinegar

Replace one egg with:

1 teaspoon baking soda + 1 tablespoon vinegar

will help baked items rise; it makes the end result fluffier 

Combine the ingredients separately

Use in a 1:1 ratio for:breads, muffins, cakes

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