The best vegan egg substitutes for baking and cooking

Read Time:   |  23rd November 2021

From banana and chia seeds to flaxseed and vegan egg replacements, there are so many vegan egg substitutes to choose from. Our guide to vegan eggs will help you to choose the right one for your recipes.

Traditionally one of the most difficult to master areas in cuisine, vegan egg substitutes are now more prevalent than ever.

Over the years, bakers and cooks have been experimenting with ingredients to create vegan eggs for cooking and baking.

Using ingredients found in our kitchen cupboards, fridges, and fruit bowls, they’ve used everything from bananas to seeds to see what works best as a replacement for eggs.

You may be surprised at some of the ingredients you can use as vegan egg substitutes, including seeds, fruit and beans to name a few.

Texture

In terms of achieving the right texture in both savoury and sweet recipes, the following list gives you a good reference of what vegan egg substitutes to use, how much to use and which recipes they are best suited for.

Banana

As well as giving you a little boost of energy amongst many other health benefits, half a good-sized banana mashed up makes an excellent egg replacer in cakes, bread, muffins and brownies.

Check out this yummy recipe for banana cream cupcakes.

Mashed banana makes a great vegan egg substitute in sweet vegan baking recipes.

Mashed banana makes a great vegan egg substitute in sweet vegan baking recipes.

Flaxseed

One tablespoon of milled flaxseed mixed with 3 tablespoons of water (warm is best) creates what some refer to as the “flax egg”. Flax is also rich in fibre which can help maintain a healthy digestive system.

Flax also featured on the Great British Bake Off when vegan week was featured on screen. All you need to do is mix the water and flax together then let it stand for a few minutes whilst it turns into a thicker, gloopier consistency.

It can be used in anything from cookies, bread, and pancakes right through to the more savoury options like nut roasts. It can have quite a strong nutty/bran like taste so bear that in mind when selecting recipes.

Mix one tablespoon of ground flaxseed with with 3 tablespoons of water to create a vegan flax egg.

Mix one tablespoon of ground flaxseed with with 3 tablespoons of water to create a vegan flax egg.

Apple

As well as adding a slight sweet taste, apple puree makes for a good egg substitute. Just add 4 tablespoons of puree to half a teaspoon of baking powder (useful as a raising agent).

Applesauce is mostly suited to the moist end of the baking spectrum to make recipes like cakes, cookies, and breads. It’s not suitable if you are trying to make anything more hard or crispy.

Apple sauce

Apple sauce

Enjoying this article? Read these next:

Chia seed

Well known as a nutritional powerhouse, Chia also makes a great egg replacer. One tablespoon of chia seeds mixed with 2.5 tablespoons of water creates a “chia egg”.

Once mixed, let it stand just for a few minutes until it turns into a thicker substance. It’s most suited to the staples of baking – cookies, biscuits, bread, crepes and pancakes.

Mix one tablespoon of chia seeds with 2.5 tablespoons of water to create a chia egg.

Mix one tablespoon of chia seeds with 2.5 tablespoons of water to create a chia egg.

Tofu

The super-soft silken version of tofu makes a great vegan egg replacement in vegan desserts. You need 4 tablespoons and just mix that with half a teaspoon of baking powder. It’s very much like the apple puree in the way it is much better suited to moist recipes – perfect to create cheesecakes, muffins and bread.

Just in time for Christmas why not give this fabulous vegan gingerbread cheesecake recipe a go that uses tofu brilliantly.

It doesn’t end with sweet recipes for tofu either. You can also make a superb tofu scramble or tofu egg patty breakfast sandwich too using firm tofu when looking for something to start your day off.

Silken tofu makes a great replacement for eggs in baking. Alternatively, firm tofu makes a very tasty vegan version of scrambled eggs. Try it in a vegan fry up!

Silken tofu makes a great replacement for eggs in baking. Alternatively, firm tofu makes a very tasty vegan version of scrambled eggs. Try it in a vegan fry up!

Chickpea flour or water from chickpea (Aquafaba)

Take two tablespoons of chickpea flour with about 300-350g of normal flour and mix together to create the equivalent of one egg. If it becomes lumpy, use a sieve.

This works very well in savoury items like burger and onion bhajis, nut loaves and is really good to use in pancake mixes.

Alternatively, you can also use the water from tinned chickpeas (known as Aquafaba) which will need to be whisked until it starts to go tough.

This is the option most bakers use when making vegan macaroons, meringue, mousse, marshmallows, ice cream, butter icing. and cheese.

Check out these delicious recipes here made using aquafaba to give you some more inspiration.

Yoghurt

4 tablespoons of yoghurt is the equivalent of one egg. Ideally use natural yoghurt but you can use flavoured such as strawberry, vanilla or chocolate if you want to enhance the flavour of cake for example.

Vegan yoghurt is a great vegan egg substitute for cakes, cupcakes, and muffins. However, it shouldn’t be used when trying to create anything hard like cookies or biscuits.

This is because the yoghurt can make the mix too heavy so the cookies will not bake to a harder consistency.

Dairy-free yoghurt makes a fantastic vegan egg substitute in cakes as it gives them a lovely, moist texture.

Dairy-free yoghurt makes a fantastic vegan egg substitute in cakes as it gives them a lovely, moist texture.

Baking soda and apple cider vinegar

One teaspoon of baking soda mixed with one tablespoon of cider vinegar can be added to any baking recipe as a substitute for one egg. It makes perfect cakes, muffins, and breads.

These mint chocolate cupcakes use baking soda along with baking powder to create the perfect cupcake consistency.

Some recipes also use more than one of the egg replacer ingredients. For example, this spiced apple ginger cake uses a mixture of apples, baking soda and apple cider vinegar.

This combination not only delivers a great alternative to eggs but also adds to the flavour, enhancing the spicy apple element.

Add one teaspoon of baking soda mixed with one tablespoon of cider vinegar to any baking recipe as a vegan egg replacement.

Add one teaspoon of baking soda mixed with one tablespoon of cider vinegar to any baking recipe as a vegan egg replacement.

Colour

If you are looking to add that egg colour to your recipes (think egg mayonnaise, scrambled egg etc) – turmeric is your go-to ingredient. Use sparingly though as it has a slight spicy taste but will add that perfect yellow/orange colour.

Aroma

Black salt, also known as Kala Malak is volcanic and has a very strong sulphuric, egg-like flavour. This egg flavour makes it perfect for recipes like vegan egg salad, fried egg, quiche, omelette, and even French toast.

As it does have quite a strong aroma use sparingly. A quarter of a teaspoon is the most you want to use when following recipes to make vegan egg mayo for example.

Both Pret and Marks and Spencer now offer vegan egg mayonnaise sandwiches that use this very useful ingredient.

For anyone short on time, you may also just prefer to buy ready to use mixes. Vegan egg substitutes are also now available in abundance in health food stores and in the vegan sections of most supermarkets.

In fact, at major supermarkets, you can now find brands such as Orgran, Crackd, Free and Easy, Follow Your Heart and Oggs to name just a few.

Have you ever wondered whether vegan eggs are healthy?

Get the facts with our complete guide to vegan eggs.

Written by

Lisa Gawthorne

Lisa Gawthorne

Vegan athlete and co-founder of vegan food business Bravura Foods, Lisa is the European Champion for 10k in her age group. Lisa is a qualified vegan nutritionist, author of health and fitness book Gone in 60 Minutes and is a passionate animal advocate.

www.instagram.com/lisa_gawthorne

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it