From breads to cakes, make sure you are using the best vegan egg substitute in your favorite recipes. Here are 3 easy swaps you can use in any recipe!
I’m back with more vegan baking basics! It’s been a while since I’ve done a post and I’ve gotten a few questions about vegan egg substitutes.
While it seems easy enough to replace eggs with powdered substitutes like Ener-G, I wanted to highlight the more whole foods replacers I’ve been using lately. I also wanted to feature replacements that would be accessible to everyone (Ener-G can be hard to find/expensive/a pain to order).
Along with the vegan egg substitutes, I’ll go into a little bit about the type of baked goods the replacements do best in and how. This will be a bit shorter than the other baking basics posts, but I hope it’s helpful!
Using Bananas as a Vegan Egg Substitute
Bananas were the first vegan egg replacement I had ever heard of, going way back to my high school days. Occasionally, my mom would bake brownies with banana instead of eggs and the result was always surprisingly moist, rich, and perfect.
Bananas are my go-to in a pinch egg replacer because I normally have a few on hand, either ripe or frozen, and they are easy enough to incorporate into heavy batters.
I’ve found that bananas do best in baked goods when they are going to be masked by another, stronger flavor, like chocolate. The best baked goods are brownies, pancakes, very chocolately cookies, and quick breads.
If you are looking for a crisp, crunchy cookie, bananas are not your girl. The extra moisture lent by the fruit does well in something that needs to stay moist (like brownies), but not in something that you want to stay crispy and crunchy.
I haven’t tried bananas much in cakes or cupcakes, simply because I’m afraid they would weigh down the batter and not allow a proper rise, but it’s on my list of to-do’s. The upside of using bananas is that they lend a bit of sweetness to the baked good, so added sugar can be reduced a bit within the recipe.
To use: The ratio should be 1/2 to 1 mashed banana per egg, if the batter looks a little thick after adding the banana, slightly increase the liquid (non-dairy milk, water, etc.).
Using Flax Eggs as a Vegan Egg Substitute
When I first started transitioning into vegan baking I kept seeing recipes call for a ‘flax egg‘—um, what the heck is that? I had never heard of ground flax seed, let alone made an egg out of it!
As I started to read more and more about vegan baking, I found out flax eggs are a wonderful way to replace eggs, in the right recipe. I honestly don’t use flax eggs all that often in delicate baking, such as cakes, but love to use it when making breads, granola bars, and hearty cookies or muffins.
Flax eggs can’t really be hidden in a thin batter all that well, but in a thick batter they do wonderfully. Again, brownies, cookies (chocolate chip, fudge, oatmeal, etc.), and quick breads are perfect for flex eggs.
A lot of times when I use flax eggs in baking, they go undetected, so no one needs to know it’s packed with all those good nutrients! If you want more information on how to make a flax egg, this is a great reference post.
To use: Mix 1 tablespoon ground flax seed with 3 tablespoons water in a small bowl (this is equal to 1 egg). Let mixture sit for 5-10 minutes, or until it gels together.
Using Baking Soda + ACV as a Vegan Egg Substitute
Finally, my last and final vegan egg substitute is a combination of baking soda and apple cider vinegar. I know, this combination sounds like a weird science experiment ready to explode, and you would be partially correct!
The mixture of vinegar and baking soda creates a foamy reaction, which happens to be perfect for more delicate vegan baking.
I use this replacer in cakes (like the lemon wedding shower cake I made last month), delicate cookies, and when I need to make an egg replacer much less detectable in a baked good. The only caveat to using this mixture as a replacer is that the liquid in many recipes does need to be increased slightly.
Since you aren’t using egg yolks and whites, the small addition of a teaspoon of vinegar sometimes isn’t enough to get the batter to the correct consistency.
I’ve found that using this vinegar and soda combination works perfectly for taking a favorite non vegan recipe and making it vegan.
To use: In a small bowl, combine 1 teaspoons baking soda with 1 teaspoon apple cider vinegar to 1 egg. Add into recipe after mixture has bubbled slightly. I haven’t tried this with any other vinegar other than apple cider, so I can’t recommend white vinegar.
More Vegan Baking Tips You’ll Love:
How to Make Coconut Whipped Cream
How to Make the Best Vegan Puff Pastry
The Most Common Vegan Egg Wash Substitutes
Vegan Baking Basics: Vegan Sweeteners
Vegan Baking Basics: The Difference Between Baking Soda vs Baking Powder
Liz says
Thank you for so succinctly explaining these three replacement choices! I have been trying to veganize my mom’s zucchini bread recipe for years (and now with zukes growing out of control in our garden, am more determined!). Banana changes the flavour and makes it too moist (doesn’t feel done and makes me want to overcook it). I’m going to try the cider vinegar/baking soda replacement!
I checked out your chocolate zucchini bread recipe and it calls for flax eggs. I’m not sure if I’ve tried flax before in mine. Do you think flax kept in the freezer would lose it’s ability to replace an egg? I have to admit I’ve had mine for quite awhile because I use it so seldom.
The Frosted Vegan says
Not at all! It’s actually recommended that flax be kept in the freezer because it will go rancid if not. I would go for the flex egg, it should work great!
Liz says
Hooray! Success! Made the zucchini loaf with flax eggs and it was awesome! Gave one to my brother to share with his nursing colleagues working nights (they definitely need a treat) and they raved. “Can’t believe it’s vegan!” I love surprising non-vegans that way! Thank you again (especially for your quick reply)!!
The Frosted Vegan says
Hooray! I’m so happy to hear this, wish I could share a slice of that bread with you Liz!
terismyth says
Buttermilk is a fabulous replacement for eggs. I recently tried a healthy bread recipe that was delicious and it didn’t call for any eggs.
I tend to bake without using any of these substitutions, but I admire those who try to eat healthier.
Melody says
But not vegan 🙂
catherine says
I love using flax in my baking, it’s definitely my go-to if I want to create a vegan option. I was wondering if you have tried chia seeds at all and if you think they are any better/worse/different in terms of baking results? I have noticed that chia eggs seem to be the new flax eggs, but the seeds are so much more expensive I haven’t tried them yet! Plus I am still working through my last bulk purchase of flax!
The Frosted Vegan says
As far as chia eggs go, I feel like they are harder to disguise in baked goods! They would be good in breads and maybe a few cookies, but I generally have better success with flax eggs.
AlaskaVegan says
Great post! For baking (cookies, biscotti, etc) I just use EnerG Egg Replacer or Hampton Foods Just Cookies. I like your vinegar soda option, though – I’ll have to try that. To replace the eggs in mayo, I use silken tofu and nutritional yeast. These two ingredients also make a nice ricotta for stuffed shells. To replace the eggs in scrambled eggs / fritata, firm or extra firm tofu and some spices. The flax eggs I’ve used as thickeners – but not really in cases where an egg would be used (like salad dressing, or smoothies…not in baking….yet).
The Frosted Vegan says
I love all your tips! I really need to try out making mayo, I just have avoided it recently since most of the pre made ones have a ton of oil! I love a good tofu scramble or in a frittata too!
hippymomelizabeth says
I just bought egg replacer Ener G for a recipe. And I tried to make whole flax seeds and water to make vegan merengue. I need a stronger mixer…Have a great day!!!
The Frosted Vegan says
Let me know if you need any tips, I hope it works for you!
hippymomelizabeth says
I should have gotten your advice about the Ener G, I tried to make a vegan purple cauliflower and carrot Crust pizza and it is officially in the trash guess im going vegetarian this time, I used ener g and a flax egg plus follow your heart vegan cheese as a binder, did it work not so much… It turned out tasting ‘different” and crumbly.:)
The Frosted Vegan says
Oh no! I don’t have much experience making cauliflower crust, but I wish I could have helped!
Tracy says
Great summary, thanks for working all this out. Eggs are so hard to replace!
The Frosted Vegan says
I know, right?! I’ve had some flops, so I know how it is trying to get everything just right!
Marie says
Isnt it 1 tsp baking soda,1tbls vinegar.
Miriam says
Most recipes for cupcakes already have baking soda and vinegar as ingredients. If I want to replace eggs can I use additional baking soda and vinegar?
Thanks
Melody says
I was surprised not to see chia eggs. They’re my go-to. 3T water to 1T chia for each egg. Whisk (a tiny whisk is good) an let set for a few minutes. Whisking a couple more times makes it set up faster, but 10 minutes will do fine if you only do it once.