10 Vegan Egg Substitutes for Baking (2024)

1. Chickpea flour

2 TBSP chickpea flour + 2 TBSP water +1 tsp oil = 1 egg

Mix well, then allow it to sit for at least 5 minutes.

• Pro- Easy to find in most stores, adds protein to baked goods, and works well in nearly every recipe. It is light in color and doesn't change the taste, texture, or appearance of your baked goods. Binds together when heated so it can replace many eggs in a recipe. The best choice if replacing more than 2 eggs in your baked good!
• Cons- It needs to be fully cooked before eating. Raw chickpea flour tastes terrible until cooked and will make cookie dough taste awful until you bake it.

Best Uses- I use chickpea flour eggs when makingvegan crepes,vegan French toast,fudgy vegan brownies,vegan pumpkin pie, andvegan chocolate chip cookies. They cook up indistinguishable from those made with eggs. It also works great as a binder in things like fritters and as an egg wash before breading foods.

2. Ground flax seeds

1 TBSP ground flax seeds + 2 1/2 TBSP water = 1 egg

Mix well, then allow it to sit for at least 5 minutes.

• Pro- Easy to find in most stores, adds fiber and nutrients to baked goods, flax is shelf stable and will keep well in the pantry, and works well.
• Cons- Has a grainy texture, leaves brown flex in your baking.

Best Uses-Healthy vegan muffins,vegan zucchini bread,vegan pumpkin bread,vegan chocolate cookies, andvegan sausage rolls.

3. Applesauce

1/4 cup applesauce = 1 egg

Tip- the individual applesauce snack cups are 1/2 cup and equal to 2 eggs in baking.

• Pro- Easy to find in most stores, adds fiber and nutrients to baked goods, and works well.
• Cons- Add sweetness, so it's best in sweet baked goods.

Best Uses- I like to use apple sauce inthe best vegan banana bread,cranberry orange muffins,vegan strawberry muffins, andlemon poppy seed muffins.

4. Mashed Banana

1/4 cup mashed banana = 1 egg

(You can also use mashed avocado.)

• Pro- Easy to find, adds nutrients to baked goods, and works well.
• Cons- Add sweetness and a strong banana flavor, so it's best in sweet baked goods where a banana taste works well.

Best Uses- It's best inbanana bread,muffins, spinach muffins, or oatmeal cups.

5. Pumpkin Puree

1/4 cup pumpkin puree = 1 egg

• Pro- Easy to find, adds nutrients to baked goods, and works well.
• Cons- Add sweetness and a slight pumpkin flavor and bitterness, so it's best in sweet baked goods where pumpkin flavors work well.

Best Uses- It's best inpumpkin bread,pumpkin muffins, or banana pancakes. It also works well in baked goods like cakes,pumpkin cookies, andpumpkin brownies, but will give your baked goods an orange color and a slight pumpkin flavor.

7. Chia Seeds

2 tsp chia seeds + 4 TBSP water = 1 egg

Allow it to sit for 15 minutes to jell up. (You can grind up the chia seeds in your blender first for a smoother texture and allow them to soak up the water faster.)

• Pro- Has strong binding power and adds nutrients to baked goods.
• Cons- It's gritty and adds a texture similar to poppy seeds to your recipes.

Best Uses- Chia seeds are best used in muffins or sweetbreads and other vegan baking where you don't mind a seedy texture.

8. Carbonated water

1/4 cup carbonated water = 1 egg

Any seltzer water, club soda, or any carbonated beverage will work. It's great for replacing eggs in muffins and cakes by adding moisture and the carbonation helps them rise.

• Pro- Easy to find in most stores, adds lift to baked goods, and works well in many recipes.
• Cons- It only works to replace the moister of eggs and to give baked goods lift. It doesn't add protein or work as a binder.
• Best Uses- I use this in myeasy vegan soda box cakerecipe and in combination with baking soda and vinegar for a light and airyvegan sponge cake.

9. Baking soda and vinegar

1 tsp baking soda + 1 TBSP vinegar = 1 egg

You can use white vinegar, apple cider vinegar, and even lemon juice for this.

• Pro- Easy to find, you probably already have it in your pantry, and it works well.
• Cons- It doesn't add any nutrients, it just provides lift, and a little structure.

Best Uses- It's a great choice for cakes and cupcakes and I always use it in my mini vegan cupcakes,vegan vanilla cake, andvegan chocolate cakerecipes.

10. Baking Powder

1 tsp baking powder + 1 1/2 tsp oil + 1 1/2 tsp water = 1 egg

Note - You must use baking powder, not baking soda.

• Pro- Easy to find, you probably already have it in your pantry, and it works well.
• Cons- It doesn't add any nutrients, it just provides lift, and a little structure.

Best Uses- It works well for muffins, cakes, and cupcakes, but I usually prefer the baking soda and vinegar method instead.