Don’t let the absence of eggs ruin your baking plans! Unlock the secrets to successfully baking a delicious cake without eggs using these 20 easy and creative hacks. From alternative binders to natural substitutes that add moisture and fluffiness, these ingenious tricks will ensure your cakes come out perfectly moist and delightful, even without the traditional egg ingredient. Get ready to impress your friends and family with egg-free cakes that taste just as heavenly!
Egg prices
The nationwide egg prices have risen by 60% in just one year, according to the consumer price index, making it difficult for people to include eggs in their diets or recipes. To address this issue, many people are turning to egg substitutes as a solution. In this article, we will explore the different types of egg substitutes available and how they can be used in recipes to replace eggs:
Flax seeds
Ground flax seeds mixed with water in a 1 to 3 ratio called flax egg creates an excellent egg substitute that works well in baking cakes. This mixture binds the ingredients together, adds a nutty flavor to the dessert, and creates a creamy texture, as seen in this baked vegan cheesecake recipe.
Get the recipe from My Pure Plants: baked vegan cheesecake
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Psyllium husk
Psyllium husk can be used as an egg replacement to bind ingredients in baked dishes. Simply mix it in a 1:1 ratio as a substitute for eggs, or mix the powder directly into dry ingredients, as seen in this vegan chocolate cake recipe. The result is a delicious, moist cake despite being vegan and gluten-free.
Get the recipe from My Pure Plants: vegan chocolate cake
Chickpea flour
Chickpea flour mixed with water is an easy vegan egg replacement solution for cooking. For example, the mixture should be considered a binder rather than the main ingredient in making a vegan frittata. By focusing on adding more vegetables, you can achieve a creamy, custard-like texture in your frittata that mimics that of eggs.
Get the recipe from My Pure Plants: vegan frittata
Firm Tofu
The best vegan egg substitute that mimics the unique texture of eggs is definitely tofu! Boiled eggs have a very similar spongy texture to firm tofu which makes this vegan egg salad so close to the original. There is really nothing else out there that has such a spongy texture.
Get the recipe from My Pure Plants: vegan egg salad
Silken tofu
Silken tofu can be a great alternative to eggs in baking, as it can provide a similar creamy and moist texture. With ¼ cup of silken tofu, you can replace a single egg in your recipe. It’s also a great option for those looking for a vegan or plant-based alternative to eggs.
Mashed banana
At first, it may seem difficult to modify a classic waffle recipe and expect it to taste the same. However, using ripe bananas as an egg substitute can add moisture and create a delicious final product. One mashed banana can replace one egg in these vegan pancakes or in vegan waffles, resulting in a healthy breakfast.
Get the recipe from My Pure Plants: vegan waffles
Apple sauce
Replacing one egg with ¼ cup of applesauce in sweet desserts can add moisture and create a rich, moist texture without changing the taste. An additional ½ teaspoon of baking powder can be added to the recipe to achieve a lighter texture. This egg replacement technique works well in desserts like these vegan brownie cupcakes.
Get the recipe from My Pure Plants: vegan brownie cupcakes
Chia seeds
Like flax seeds, chia seeds can also be used as a simple and effective vegan egg substitute in baking. Mixing one tablespoon of chia seeds with three tablespoons of water and waiting for approximately five minutes, a gel-like substance called chia egg can be used in almost all types of pie crusts. This egg substitute works perfectly in desserts like the baked pumpkin cheesecake with gingerbread pie crust, resulting in a delicious final dish.
Get the recipe from My Pure Plants: baked pumpkin cheesecake
Coconut cream
If you’re looking to mimic fried eggs with an egg substitute, a combination of coconut cream, starch, and flour is a great option. The full-fat coconut cream helps to mimic the fatty texture of eggs, while the tapioca starch adds a gooey texture that imitates the yolk and whites. While it may not fool those who compare it to real eggs, these vegan fried eggs are a close substitute.
Get the recipe from My Pure Plants: vegan fried eggs
Nut butter
Nut butters such as peanut butter, almond butter or cashew butter can serve as a suitable egg substitute in various recipes. By using 3 tablespoons of nut butter to replace one egg, you can achieve a rich texture in your baked goods. However, it’s important to note that this substitution may affect the flavor of the final product, making it a great option for brownies, pancakes, and cookies or in this juicy apple crisp pie.
Get the recipe from My Pure Plants: Apple Crisp Pie
Agar agar
Agar agar can be used as an egg substitute by mixing one tablespoon of it with one tablespoon of water, but it firms up quickly once mixed with other ingredients, so it’s important to work fast. This substitution may result in a more dense and solid texture, which makes it a great option for a marshmallow topping like in this vegan brownie recipe.
Get the recipe from Lavender & Macarons: Vegan Marshmallow Brownies
Aquafaba
Aquafaba is the viscous liquid found in the can of chickpeas. It can be used as a substitute for whole eggs in recipes. By measuring out 3 tablespoons of aquafaba per egg and whisking it lightly to aerate, you can achieve similar results as whipped egg whites. This substitution can be used in various recipes, including meringue, or this delectable chocolate mousse.
Get the recipe from Slow Living Kitchen: Mousse au Chocolate
Mashed Avocado
Avocado can also be used as a substitute for eggs in vegan baking. By using two tablespoons to a quarter cup of mashed avocado in place of one egg, the end result will still be moist, though it may not brown as much as with eggs. This substitute is a great option for those looking for an alternative to eggs in their baked goods, like muffins or brownies.
Mashed Sweet Potato
Mashed sweet potatoes are a versatile and nutritious egg substitute that can be used in a variety of recipes. With their natural sweetness and ability to add moisture and act as a binder, they’re perfect for creating fudgy textures in baked goods. Just use ¼ cup of mashed sweet potato to replace one egg and enjoy treats like this delicious sweet potato chocolate pudding. Pumpkin puree would work similarly.
Get the recipe from My Pure Plants: Sweet Potato Chocolate Pudding
Tapioca flour
Tapioca flour/starch is a versatile vegan egg substitute that works well as a binder and thickener in recipes. Simply mix 2 tablespoons of tapioca flour with 3 tablespoons of water to replace one egg. This substitute can be used in a variety of dishes, from baked goods to burgers. For more detailed info on tapioca flour substitutes.
Mung beans
Using split mung beans is a great vegan alternative to scrambled eggs. Just like its commercial version, Just Egg also made of mung beans. Once soaked and blended with the right ingredients, the mixture can be cooked on a pan with black salt (also known as kala namak) to give an eggy 0flavor. This vegan version is healthier and can be served as a breakfast or brunch dish.
Commercial Egg Replacer
Powdered egg replacers (like Bob’s Red Mill Egg Replacer) are convenient and easy to use, as they only require mixing with water and sitting for a few minutes to thicken. They can be used to replace eggs in a variety of recipes, with one portion of the mixture replacing one egg. This substitute is a great option for those with allergies or dietary restrictions.
Vinegar and Baking Soda
When baking, apple cider vinegar and baking soda can replace an egg in many recipes. Mixing 1 teaspoon of baking soda with 1 tablespoon of vinegar creates a chemical reaction, which causes the mixture to become frothy and bubbly, similar to beaten egg whites. This substitution works well in light and airy baked goods like cakes, muffins, and quick breads.
Carbonated Water
Carbonated water is an excellent vegan egg alternative thanks to its neutral taste, and can be used in lighter recipes such as pancakes, cakes, cupcakes, and breads. For each egg, you’ll need ¼ cup of carbonated water. This substitute is ideal for those looking to cut down on cholesterol and calories in their baked goods.
Soy Lecithin
Soy lecithin powder is a versatile ingredient that can be used to replace eggs in a variety of recipes. Its emulsifying properties give it the ability to replicate the thick, rich texture of egg yolks, making it a great choice for baked goods like cakes and muffins. With its binding, leavening, and rising qualities, soy lecithin powder is a reliable and effective egg substitute for vegans and those with egg allergies.
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