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.
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:
• The Difference Between Baking Soda and Baking Powder
• The Best Buttermilk Substitutes
Maira
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.
Guada
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
joythebaker
I haven’t tried it, but I really should. You’re right!
Kat
Have you heard of aquafaba before? It’s a surprising vegan alternative to egg whites. If you can get past the initial ewww reaction, it really works! Even for things like meringues, mousse, sponge cake etc.
joythebaker
YES! I learned about this after I had written this post but you’re absolutely right!
Gail
This is wonderful! Thank you, thank you, thank you!!
Jennifer Foreman
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.
Sandy S.
Since silken tofu comes in “soft”, “firm” & “extra firm”, could you tell me which one should be used as an egg substitute? Thanks
Jess
I love this post! My son is allergic to eggs and milk… which makes me try a lot of different substitutions – I recently made pancakes substituting soymilk for the milk and 1/4 cup of apple butter (per egg) in our old family recipe. The apple butter addition made them taste a little bit like Fall! Highly recommend it.
GiGi Eats Celebrities
I used to CHIA approach today. I like flax better, the chia had too much of a pronounced flavor.
The Queen of Dreaming
Great tips, thanks!!
http://justsem.wordpress.com/
globalite76
Thank you for this post and I am really (REALLY) looking forward to more gluten-free Joy The Baker. I love your posts for your humor and personality and lovely photography (of both food and orange kitty), but I admit that sometimes I am SO sad that I can’t eat the gluten-full treats that you teach us to make. I’d love to see a footnote with you ideas for converting recipes to GF or vegan etc.
Janie
I’m an avid vegetarian baker who doesn’t eat eggs, so thank you! This post is perfection. In my experience, the Ener-G Egg Replacer is great if you’re subbing up to 3 eggs-no more. My favorite sub for moist cakes and breads is a 1/4 cup of soy yogurt. Pumpkin works really well as a binder. Isa Chandra’s vegan cake recipes don’t even need “egg substitutes”, they just have different ratios for baking soda, powder, and buttermilk. Easy recipes that hold up extremely well and are adaptable if you want to play with flavor variations!
The hardest thing for me is trying to figure out how to sub for egg whites and egg yolks, like in meringue frostings and especially for making Swiss rolls-no luck so far! Thanks Joy. Your posts always put a smile on my face! That last donut recipe is hanging on my kitchen fridge!
sundiegoeats
This is super useful! Thanks for putting in the time to figure these out
Kate
Super helpful, thanks!
Jennifer Coats
OMB (oh my buddha) I just started baking with “flax seed eggs” this weekend because I ran out of eggs (and was too lazy to go to the market – HA!)
love your blog, you are like my baking guru! xo
Lauren @ La Dolce Pita
So psyched to see this post! I’m a big fan of your blog but rarely get to make your recipes as I’m vegan… Thanks for thinking of your readers who don’t eat eggs!! :)
joythebaker
i’m trying to be more inclusive! let’s do this!
carissa
my son has a deathly egg allergy. for the longest time i couldn’t get brownies to turn out with any egg substitutes (i usually use Ener G, as i’ve found it’s the most consistent) but, i’ve found that with 1/4 cup plain or vanilla greek yogurt per egg required, brownies turn out perfect. it’s so easy too!
Rima
thank you so much for this. super helpful. I love chia seeds and have been wanting to try to bake with them. Will definitely bookmark this!
Lydia W.
Do you have any recommendations for spice grinders? I’ve been looking for a new one!
Audrina K
I’ve used chia seeds before, but flax seeds in a spice grinder is such an ingenius! Thanks for the idea :)
http://mindfullyaudrina.blogspot.com/
Kimberly Espinel (@TLPlantation)
Hi Joy,
like some of the others who commented above I follow your blog, despite the fact that I eat a mainly plant-based diet. It’s because your posts are fun, your photography so inspiring and everything just looks oh so stunning. But of course, I am OVER-THE-MOON-I CAN’T-STOP-SMILING happy that you’re including more vegan recipes :)
I personally alternate between ground chia and ground hemp seeds as egg replacements. I’ve used either (instead of eggs) in pancakes and they come out lovely. No one has ever been able to tell the difference.
Thanks for sharing.
Sincerely,
Kimberly
Sew Create It - Jane
We are egg free in our house (allergies) and I find using 20g of instant potato (the powder stuff…known as Smash in the UK) and 60ml of sour cream or yogurt or buttermilk works really well in most cases. I also found that oil based recipes for cakes works better than butter base ones…
Liz @ Floating Kitchen
Great tips Joy! I’m not vegan, but always kind of struggle when baking for vegan friends and usually end up just trying to make something without egg, instead of trying to adapt a well loved recipe. This will be very helpful!! XO
lmgoldie
My Boyfriend is allergic to eggs so this post is perfect for me! Will definitely be trying out a couple of substitutes out on him x
http://www.betweentwo.co.uk
JoAnn C.
I have really enjoyed the Baking 101 series. I’ve been baking for 30-ish years and have learned so much from you. Thank you. Keep up the good work.
Amber
Thank you, Joy, for these tips! Before my husband and I married last December, I was vegetarian. Marrying a to-the-core carnivore has changed my eating habits drastically. Just this past weekend i told him that things are going to change around here… And low and behold you give us these egg subsitutes. It’s like you read my mind!
Ella
Thanks for always being considerate of lots of different diets, Joy. I am vegan, but I read every single post of yours that pops into my inbox (unless it’s steak. I don’t really feel a need to read about steak). I use ground flax the most when I’m baking, with applesauce as a close second. Flax can make things a bit gummy if you replace more than 1-2 eggs, I’ve found.
Have a great Monday/week!
http://www.youtube.com/sparklesandsuch26
Heather @ Shards of Lavender
Thanks for explaining! I’ve always wondered when I’ve seen recipes calling for these in place of eggs… I already have these items in my house and, even though we normally use eggs, I’ll give them a try!
Lesley
Thanks for the tips, Joy! I never heard of actually grinding the chia seeds, but I think that is a way better way! I also have never tried adding a pinch of baking powder. Thanks for these tips, and I can’t wait to try them!
Nicole B.
I just learned about the flax seed trick one day when I ran out of eggs and needed them in a pinch for a dessert. My dessert came out perfectly!
Girl Named Allyn
I love the chemistry behind baking, and this is so scientific! It’s good to have these tips in my back pocket, because lawd, everyone seems to be collecting allergies left and right. Chia seeds freak me out in their whole form, but I can totally see how they’d work for something like this.
Side note: When I started dating my now husband, who is allergic to dairy (lame), a shocking number of people said “Oh no! He can’t eat eggs?!”
…
…
…
Dairy=cows. Who would have thought that concept would be so difficult?
Hilary
Love that you’re continuing this series!
Alice @ The Kitchen Smiths
This is really helpful. More helpful than a lot of other ‘egg substitute’ pages I’ve read actually. I always think about using egg substitutes, but I don’t ever dare because I’m scared of ruining my bake!
I already have ground flax seed, so how much would you suggest to use per 1 egg?
Candi G
Hi Alice, maybe I can answer this for you as we bake all things non egg here. You still would use 1Tbsp flax seed ground to 3 Tbsp of water. :) Hope that helps.
joythebaker
Yep! Candi has it right, 1 large egg = 1 tablespoon flax seed meal and 3 tablespoons water, mixed and left to sit for 30 minutes.