There’s no denying the power that eggs bring to the table when it comes to baking. Eggs can bind ingredients, add moisture and richness, make baked goods light and fluffy, and even help make them rise. However, not all people are fond of eggs. From subscribing to a vegan diet to having food allergies, many people want to make the same delicious baked goods without using eggs. So, what are the perfect egg substitutions for baking? Read more to find out.
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Reasons to Substitute Eggs
- Vegan diet - Having a vegan diet is one of the main reasons people are looking for egg substitutions for baking. Vegans want to avoid using any animal products in their diet for various reasons such as their health, the environment, or animal rights. Finding the perfect egg substitutions for their favorite baked goodies are helpful for vegans to maintain this lifestyle.
- Food allergies - Egg allergies are actually more common than you think. This allergy usually affects infants and young children, while there are also a few cases in adults. While most children outgrow egg allergies, some have it for the rest of their lives.
- Preference - There are simply people who don’t like eggs or prefer to use other ingredients in their baked goods and that’s perfectly fine too.
- Lack of eggs - While eggs are easily accessible, there might be days when you run out of them and are looking for a quick substitute that’s available in your cupboard.
Common Egg Substitutions List
While there are many alternative ingredients that can replace eggs, finding the perfect substitute for your recipe depends on your purpose. Does your recipe use eggs to leaven or to make it light and fluffy? Are you using eggs to make your recipe richer and more moist? Determine which of these common egg substitutions for baking are perfect for your recipe.
1. Mashed Bananas
Perfect for: Quick breads, cakes, muffins, and cupcakes
Quantity: 1 whole large egg = ¼ cup mashed banana
Mashed ripe bananas can replace eggs in most recipes. For every egg the recipe calls for, you can use ¼ cup of mashed banana. When using mashed bananas to replace egg, however, you can expect that it can leave a hint of banana flavor and can also increase the sweetness. Mashed bananas can also create a gummy or rubbery texture to your baked goods.
2. Applesauce
Perfect for: Muffins, brownies, cakes, and bars
Quantity: 1 whole egg = ¼ cup of applesauce
Applesauce is another proven healthy egg substitute for baking that’s perfect to add moisture to your recipe. It’s a puree made from cooked apples that’s often flavored with cinnamon or nutmeg. You can easily buy applesauce or make one at home.
When replacing eggs, make sure to choose unsweetened applesauce. If you only have sweetened applesauce, you can simply reduce the sugar in your recipe. Using applesauce will give your baked goods a slight apple flavor and add chewiness. Make sure never to add more than 1 cup of applesauce to your recipe as it will start to be gummy. If you don’t want your dessert to come out too dense, you can mix your applesauce with half a teaspoon of baking powder.
3. Silken Tofu
Perfect for: Pies, quick breads, muffins, brownies, dense cakes
Quantity: 1 whole egg = ¼ cup of tofu, blended
You might not have thought of eating a dessert with silken tofu, but it’s another way to get that eggy texture that you are looking for. To start, you need to process tofu in a blender until it’s completely smooth and screamy. Unlike mashed bananas and applesauce, silken tofu does not add much flavor to your recipe.
Silken tofu does not fluff up like eggs and it can be very heavy. It can make your baked goods dense so it's best to use it for breads and brownies.
4. Vinegar and baking soda
Perfect for: Cakes, quick breads
Quantity: 1 whole egg = 1 teaspoon of baking soda +1 tablespoon of vinegar
Vinegar and baking soda is best used for desserts like cakes that need to rise or get light and fluffy. Combined together, vinegar and baking soda produces a chemical reaction that can make baked goods light, airy, and is perfect for natural leavening.
Combine vinegar and baking soda first before you add it to your recipe. Although you can use any type of vinegar, apple cider vinegar and white distilled vinegar are two of the most recommended choices.
5. Ground Flaxseed
Perfect for: Cookies, quick breads
Quantity: 1 whole egg = 1 tablespoon of ground flaxseed + 3 tablespoons of water
Ground flaxseed that’s mixed with water is also known as a “flax egg” in the vegan world. Combine your ground flaxseed with water and thicken the mixture for at least five minutes before you combine it with your other ingredients.
This egg substitution works best for cookies and quick breads. Flaxseed, similar to mashed bananas, can overwhelm the flavor of your delicate recipes, giving it a grassy flavor. So you need to be wary when you want to use it in muffins or cakes. However, the flavor disappears and blends well in most breads and cookies.
6. Yogurt
Perfect for: Cakes, cupcakes, muffins, brownies
Quantity: 1 whole egg = ¼ cups of yogurt
Regular yogurt, soy yogurt, or any vegan yogurt works well to replace eggs in cakes, cupcakes, and muffins. Make sure to beat the yogurt well before adding it to other ingredients as it can be too heavy. Also, make sure to use a plain yogurt flavor. Adding yogurts with other flavors can affect the taste of your baked goods.
Common Questions About Egg Substitutions for Baking
Can I substitute eggs in any recipe?
It has been proven that you can substitute eggs in recipes like cakes, cupcakes, brownies, muffins, cookies, among others. However, it might be more complicated when substituting desserts that use a lot of eggs such as custards. When still in doubt, you can always search for eggless or vegan recipes as they are designed to be made without eggs.
Can you bake without eggs?
It’s absolutely possible to bake without eggs using egg substitutes such as applesauce and ground flaxseed. Knowing the purpose of eggs in your recipe will help you determine what to use to have a similar effect.
Is there a best egg substitute for different types of dessert?
Yes, although the egg substitutes can work on different types of desserts, you must first determine the purpose of eggs in your recipe. It’s important to know whether you need eggs to add moisture and richness, to add fluffiness, or to make it rise.
You should also consider your flavor profile. Mashed bananas and ground flax seed might not do well for recipes that are delicate as their flavor can overpower the recipe.
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