• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Baking 101: My Favorite Vegan Egg Substitutes

September 1, 2014 by Joy the Baker 37 Comments

vegan egg replacers

I’ve been experimenting with baking alternatives lately.  I don’t want anyone to miss out on baked doughnuts or chocolate chip waffles because they can’t eat / don’t like / won’t stand for eggs, wheat flour, or dairy.  It takes some real doing to find the right baking alternatives, and while I don’t consider myself a vegan or gluten-free baking expert, I want to share what works in my kitchen.

Let’s talk about vegan egg alternatives.

Eggs pull a heavy load in most baked goods.  A whole egg adds an important amount of moisture, fat, structure, and leavening to baked goods like cookies and cakes.  To replace an egg, we need to replace every aspect of what an egg provides to baked goods.  That can be a little tricky!  Eggs do a lot of work!   Here are a few of my favorites substitutes.

Flax Seed Vegan Egg Substitute

Flax seeds are packed with omega-3 fatty acids and fiber.  When ground and combined with water and a bit of baking powder, the fats and moisture in flax seeds can mimic that of an egg.  Flax seed substitute creates a very healthful and slightly earthy/nutty tasting egg replacement.

Here’s what to do:  To replace one large egg, finely grind 1 tablespoon of golden flax seeds in a spice grinder.  Place in a small bowl and stir in 3 tablespoons of water.  Allow to sit for 30 minutes before using in a recipe.  The mixture will have thickened slightly and feel like a loose jelly.  Just before incorporating into a recipe, stir in a good pinch of baking powder.

How to use it:  I find that flaxseed egg substitutes is great in quick breads, muffins, pancakes, waffles, sturdy (not delicate) cookies, and heartier chocolate cakes.

How to store the seeds:  Flax seeds can deteriorate if not stored properly.  I keep the whole seeds in an airtight container in the freezer.  This will keep the fats in flax seeds from going rancid.  I grind flax seeds as needed per recipe for maximum freshness.

Vegan Egg Substitute

Chia Seed Vegan Egg Substitute

Chia seeds are similar to flax seeds in that they’re also full of omega-3 fatty acids and fiber.  When they’re ground and combined with water and a bit of baking powder, their fat and fiber will thicken well and mimic the great egg.  Chia seeds, when ground, will thicken more than flax seeds, creating a great binding agent for baked goods.

Here’s what to do:  To replace one large egg, finely friend 1 tablespoon of chia seeds in a spice grinder.  Place in a small bowl and stir in 3 tablespoons of water.  Allow to sit for 30 minutes before using in a recipe.  The mixture will thicken to a gel-like consistency.  Just before incorporating into a recipe, stir in a food pinch of baking powder.

How to use it:  Chia seeds are a bit darker in color than flax seeds and can lend their color to baked goods.  I use chia egg substitute in chocolate, banana, or spiced quick breads, muffins, waffles, hearty cookies and brownies.

How to store the seeds:  Chia seeds are a bit more stable than flax seeds and can be stored in an airtight container at room temperature.  I grind the chia seeds as needed per recipe for maximum freshness.

Other vegan egg substitutes include:  1/4 cup silken tofu blended until completely smooth, 1/4 cup mashed banana, and 1/4 soy or coconut yogurt.  These options are great for binding, but I really like flax and chia for all of the good fats they lend to the egg replacement as well.   Ener-G or Orgran are also a very popular egg replacers that contains potato starch, tapioca, and leavening.  It’s a great option but a hint of chalkiness stands out if too much is used.

What’s tricky about egg substitutes is that they are just substitutes and don’t completely replace and represent a complete egg.  I like the to use flax and chia egg replacers in breakfast baking, heartier cookies, loaf cakes, and chocolate cakes.  For more fine cookies and cakes, the Ener-g or  Orgran replacers are a good option.  Experiment to see what works in your kitchen and for your taste buds!

Others in the Baking 101 Series:

•  Secrets of a Home Baker

•  How To Read a Recipe

•  Why We Use Unsalted Butter

•  The Difference Between Baking Soda and Baking Powder

•  The Best Buttermilk Substitutes

•  Natural vs. Dutch-Processed Cocoa Powder

•  The Difference Between Baking Flours 

Previous PostNext Post

Categories: Baking 101

Previous Post: «
Next Post: Vegan Banana Pecan Muffins »

Reader Interactions

All Comments
I Made This
Questions
  1. Maira

    January 7, 2019 at 8:12 pm

    Any suggestions on which egg substitute would be best for a custard type pie filling. i.e. pumpkin pie. I’m trying to make some gluten free and vegan friendly options for our church’s bake sale. I can easily convert everything else in it but the eggs. I’m just not sure what will make the texture right.

    Reply
  2. Guada

    October 4, 2017 at 5:48 am

    Have you tried aquafaba (the chickpea boiling water) as egg replacement? I’m allergic to egg and dairy and chocolate chip cookies with aquafaba are quite good

    Reply
    • joythebaker

      October 4, 2017 at 7:53 am

      I haven’t tried it, but I really should. You’re right!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Baking 101

My Top 15 Kitchen Splurges That Make Time in the Kitchen So Much Better

When it comes to baking, there are things I consider kitchen essentials and things I consider kitchen luxuries.  Somehow, because I’m me, those lists have merged as the luxury tools become more essential than not.  What can I say, I settle into comforts really well.  I’m sure you do, too – so read this list…

Read More

cereal brittle for cookie dough
5 Reasons Why You Need These Parchment Paper Sheets in Your Kitchen

I’m a simple home baker.  I don’t need every clever kitchen gadget to make a batch of cookies. Honestly, I’ve reached for a butterknife over an offset spatula to frost cakes more times than I can count.  Baking isn’t all about gear but, there is one kitchen splurge that I keep stocked in my pantry,…

Read More

My Top 10 Peanut Butter Recipes

I haven’t felt like making meals at all this week.  I don’t even seem to have the energy to cobble together my usual lazy stand-bys: scrambled eggs and a carb, toasted.  Strangely, I’m also not allowing myself to order any expensive (and everything is expensive right now) takeout so… well, I’ll be eating bananas smeared…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Please make these easy Milk and Cereal Ice Cream B Please make these easy Milk and Cereal Ice Cream Bars for the crunch of it all. 💖🍨 Full recipe linked in the bio!
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
You know those particularly messy sandwiches that, You know those particularly messy sandwiches that, when you pick up, you know you can’t put down until they’re good and gone? These Milk and Cereal Bars are the ice cream version of that sensation. So crunchy creamy sweet, with a hint of salt and spice. ⁣
⁣
Three Mostly Store-Bought Homemade Ice Cream Treat recipes are linked in the profile. It’s giving Semi-Homemade without the tablescapes or vodka. Iykyk.
I spent the weekend with Will and my family in Sou I spent the weekend with Will and my family in Southern California and there were sailboats, and vintage cars, and paddle boarding, and so many family laughs, and cookouts, and holding hands with my handsome boyfriend in a backwards baseball cap (WHY IS THAT SO SEXY?) but - the way we ordered a second TOWER OF ONION RINGS for the table at lunch was like…. BEYOND. 🥲🥰🥹😅🥳
Raise you hand if you secretly love a boxed cake m Raise you hand if you secretly love a boxed cake mix? Me: 🙋🏻‍♀️
⁣
My favorite version is this Easy Strawberry Sheet Cake baby topped with cream cheese frosting and extra fresh 🍓🍓. Perfect for the holiday weekend amiright? ⁣
⁣
Full recipe linked in the bio!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up