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This week I found myself looking for egg substitutes for baking. I was trying to experiment with creating a new recipe, I found so much information and wanted to put everything together for you guys in one article. Continue reading for the 7 Best Egg Substitutes for Baking…

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Many try to avoid eggs for different reasons; some of those being health, cultural, religion, dietary restrictions, etc. Sometimes this can be a bit hard if you don’t know what to use instead of eggs when baking different things.

Well, worry no more! I am here to save the day…

Just kidding, I am just bringing you guys the 7 Best Egg Substitutes in baking!

As a general rule, the fewer eggs the recipe requires the easier it will be to swap them out for something else. Also keep in mind that using certain egg substitutes, for examples bananas or apple sauce will change the taste of your recipe.

How eggs are used in baking?

Eggs perform an essential function when it comes to baking, they bind, lift, give structure and flavor to the final recipe.

Binds: The eggs help to bring the dry ingredients together, so when using an Egg Substitute, It has to have a liquid consistency.
Lifts: Eggs provide a lift when added to baked goods, this is partly from the protein and partly from the liquid that is within an egg. So the replacement will need some protein content as well.
Structure: When speaking of structure, it is mainly because of the egg whites. The protein content in them helps set the dough as it finishes baking.
Flavor: Eggs contain fat in the yolk, fat makes baked goods taste a whole lot better. So any Egg Substitute used for baking will need a little fat content.

Egg Substitutes Baking

Flax seeds

Crazy huh!! This fiber-packed seed is one of the most popular egg substitutes amongst vegans and it’s for a reason. It works really well and does not change the taste of the whole recipe too much. To use flax seeds as an egg substitute for baking, grind them in a coffee grinder or in your NutriBullet, and mix in the water. Allow it to rest until it thickens and becomes gelatinous, then it is ready to use.
1 tablespoon ground flax seed + 3 tablespoons water = 1 egg
Banana

To use a banana as an Egg substitute when baking, use a quarter cup of mashed banana in place of one egg, When using this method keep in mind that you will have a slight change in flavor.
Apple sauce

When using Apple sauce as an Egg Substitute in aking, use a quarter of a cup of unsweetened apple sauce in place of one egg. If you end up using sweetened apple sauce, readjust the amount of sugar you use in your recipe. Apple sauce is also often used as an oil replacement in many baked goods.
Yogurt

If you decide to go with the yogurt Egg Substitute keep in mind that it will not be vegan anymore. This is a great option because it is fairly liquid so it binds; it is high protein, so it lifts and sets, and there is enough fat to make your final product taste amazing! Use a quarter of a cup of this in place of an egg.
Plain Silken Tofu

I like using Silken Tofu as an Egg Substitute because it does mess with the actual flavor of the final product. Use a quarter of a cup of silken tofu to replace one egg. To prepare your silken tofu egg substitute, process the tofu in a blender or food processor until completely smooth and creamy, leaving no chunks or grains.
Avocado

Avocado is a gift from the universe! I was not surprised when I read that avocados can be used as Egg Substitutes when baking. They are packed with nutrition from heart-healthy fats, minerals, vitamins, fiber, and protein. Avocadoes can be whipped or pureed and added to your baked goods for a more rich and dense mouthfeel. Use a quarter cup of mashed avocado to replace one egg. Keep in mind that if your baked goods are light in color this will give them a green hue!
Chia seeds

If you follow me on Instagram you’d know how obsessed I am with Chia Seeds at the moment! I literally use them for everything, check out the amazing Berry Chia Seed parfait recipe I have on here! Anyways, chia seeds are a mini superfood that’s packed with fiber, omega-3 fatty acids protein, iron, antioxidants, and calcium! To Substitute an Egg with this, mix one large tablespoon with 3 tablespoons of water, let it sit and thicken for 30 minutes and use.