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Baking 101: My Favorite Vegan Egg Substitutes

September 1, 2014 by Joy the Baker 38 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 

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  1. Ani

    April 8, 2024 at 7:02 am

    Hi Joy,
    Thank you so much for your beautiful website! I adore your fun and charming personality and your recipes are amazing! I love this article on vegan egg substitutes! I am constantly trying to find egg substitutes for my baking recipes. I have never tried the Orgran egg substitute, but I will have to try it ASAP. Thank you for sharing and for the sparkle you bring to baking.

    Reply
  2. 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
  3. 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
  4. Kat

    July 6, 2017 at 5:43 pm

    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.

    Reply
    • joythebaker

      July 7, 2017 at 9:06 am

      YES! I learned about this after I had written this post but you’re absolutely right!

      Reply
  5. Gail

    September 27, 2016 at 12:42 pm

    This is wonderful! Thank you, thank you, thank you!!

    Reply
  6. Jennifer Foreman

    September 22, 2015 at 6:53 am

    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
  7. Sandy S.

    January 26, 2015 at 8:52 pm

    Since silken tofu comes in “soft”, “firm” & “extra firm”, could you tell me which one should be used as an egg substitute? Thanks

    Reply
  8. Jess

    September 10, 2014 at 8:18 pm

    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.

    Reply
  9. GiGi Eats Celebrities

    September 8, 2014 at 11:37 pm

    I used to CHIA approach today. I like flax better, the chia had too much of a pronounced flavor.

    Reply
  10. The Queen of Dreaming

    September 5, 2014 at 9:03 am

    Great tips, thanks!!

    https://justsem.wordpress.com/

    Reply
  11. globalite76

    September 3, 2014 at 1:35 pm

    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.

    Reply
  12. Janie

    September 3, 2014 at 10:00 am

    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!

    Reply
  13. sundiegoeats

    September 2, 2014 at 4:24 pm

    This is super useful! Thanks for putting in the time to figure these out

    Reply
  14. Kate

    September 2, 2014 at 3:49 pm

    Super helpful, thanks!

    Reply
  15. Jennifer Coats

    September 2, 2014 at 11:32 am

    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

    Reply
  16. Lauren @ La Dolce Pita

    September 2, 2014 at 6:26 am

    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!! :)

    Reply
    • joythebaker

      September 2, 2014 at 9:57 am

      i’m trying to be more inclusive! let’s do this!

      Reply
  17. carissa

    September 1, 2014 at 11:12 pm

    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!

    Reply
  18. Rima

    September 1, 2014 at 9:53 pm

    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!

    Reply
  19. Lydia W.

    September 1, 2014 at 6:37 pm

    Do you have any recommendations for spice grinders? I’ve been looking for a new one!

    Reply
  20. Audrina K

    September 1, 2014 at 3:12 pm

    I’ve used chia seeds before, but flax seeds in a spice grinder is such an ingenius! Thanks for the idea :)

    https://mindfullyaudrina.blogspot.com/

    Reply
  21. Kimberly Espinel (@TLPlantation)

    September 1, 2014 at 2:02 pm

    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

    Reply
  22. Sew Create It - Jane

    September 1, 2014 at 1:18 pm

    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…

    Reply
  23. Liz @ Floating Kitchen

    September 1, 2014 at 12:46 pm

    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

    Reply
  24. lmgoldie

    September 1, 2014 at 12:43 pm

    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

    Reply
  25. JoAnn C.

    September 1, 2014 at 11:00 am

    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.

    Reply
  26. Amber

    September 1, 2014 at 10:50 am

    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!

    Reply
  27. Ella

    September 1, 2014 at 8:39 am

    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!
    https://www.youtube.com/sparklesandsuch26

    Reply
  28. Heather @ Shards of Lavender

    September 1, 2014 at 8:29 am

    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!

    Reply
  29. Lesley

    September 1, 2014 at 8:28 am

    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!

    Reply
  30. Nicole B.

    September 1, 2014 at 7:28 am

    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!

    Reply
  31. Girl Named Allyn

    September 1, 2014 at 6:56 am

    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?

    Reply
  32. Hilary

    September 1, 2014 at 6:50 am

    Love that you’re continuing this series!

    Reply
  33. Alice @ The Kitchen Smiths

    September 1, 2014 at 5:12 am

    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?

    Reply
    • Candi G

      September 1, 2014 at 8:59 pm

      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.

      Reply
      • joythebaker

        September 2, 2014 at 9:59 am

        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.

        Reply

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  • Peach Blueberry Pie
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  • ham-and-cheese-puff-pastry-pie
    Ham and Cheese Puff Pastry Pie
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  • strawberry-rhubarb-crumb-pie
    Strawberry Rhubarb Crumb Pie
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  • double-crust-cherry-pie
    Double Crust Cherry Pie
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  • Salty Honey Pie
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  • Double Crust Chicken Pot Pie
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  • Bourbon Pecan Pie with Dark Chocolate
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  • Apricot Buttermilk Pie
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Savory

  • Spinach and Artichoke Grilled Cheese Sandwich
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  • Bonkers Awesome Mushroom and Onion Shells and Cheese
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  • Lemon and Asparagus Pasta with Pistachios and Mozzarella
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  • Beer Battered Onion Rings
    Beer Battered Onion Rings and Buttermilk Ranch Dressing
    Featured Buttermilk, Featured Savory, Most Polular Block Two, Recipes, Savory, Snacks
  • Avocado and Lime Shrimp Cocktail
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  • Extra-Special Deviled Eggs
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  • Homemade Steak Sauce
    Dinner, Featured Savory, Recipes, Savory

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Vegan

  • vegan-pumpkin-walnut-bread
    Vegan Pumpkin Walnut Bread
    Bread, Breakfast, Featured Vegan, Fruit, Holiday, Nuts, Recipes, Vegan
  • toasted-pecan-and-blueberry-couscous-salad
    Toasted Pecan and Blueberry Couscous Salad
    Dinner, Featured Vegan, Healthy, Recipes, Savory, Snacks, Vegan
  • curry hummus
    Curry Hummus with Currants and Olive Oil
    Featured Vegan, Most Polular Block Two, Recipes, Savory, Snacks, Vegan
  • vegan-coconut-and-pistachio-ice-cream
    Vegan Coconut and Pistachio Ice Cream
    Featured Vegan, Nuts, Recipes, Vegan
  • Peanut Butter Banana Bonbons
    Chocolate, Featured Chocolate, Featured Vegan, Fruit, Gluten-Free, Most Polular Block One, Recipes, Snacks, Vegan
  • Raspberry and Pomegranate Smoothie with Green Tea Ice Cubes
    Breakfast, Featured Vegan, Fruit, Gluten-Free, Healthy, Recipes, Vegan
  • Vegan Carrot Jalapeño Soup
    Featured Dinner, Featured Vegan, Recipes, Savory, Vegan
  • Vegan Banana Pecan Muffins
    Breakfast, Featured Vegan, Most Polular Block One, Recipes, Vegan

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Buttermilk

  • Roasted Strawberry Buttermilk Cake
    Breakfast, Buttermilk, Cakes, Featured Buttermilk, Featured Cakes, Fruit, Recipes, Vanilla
  • Baking 101: The Best Buttermilk Substitutes
    Baking 101, Buttermilk, Featured Buttermilk
  • Buttermilk Ice Cream with Strawberries
    Featured Buttermilk, Fruit, Recipes, Vanilla
  • cheddar-buttermilk-waffle-blts
    Cheddar Buttermilk Waffle BLTs
    Breakfast, Featured Buttermilk, Recipes, Savory
  • Beer Battered Onion Rings
    Beer Battered Onion Rings and Buttermilk Ranch Dressing
    Featured Buttermilk, Featured Savory, Most Polular Block Two, Recipes, Savory, Snacks
  • Apricot Buttermilk Pie
    Buttermilk, Featured Buttermilk, Featured Pie, Pie, Recipes
  • All-The-Blueberries Buttermilk Waffles
    Breakfast, Featured Buttermilk, Fruit, Recipes
  • Peach and Buttermilk Lassi
    Breakfast, Featured Buttermilk, Fruit, Gluten-Free, Healthy, Recipes
  • Buttery Layered Buttermilk Biscuits
    Biscuits, Buttermilk, Featured Buttermilk, Footer Featured Posts, Recipes, Savory

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Healthy

  • roasted-cauliflower-soup-with-cumin
    Roasted Cauliflower Soup with Cumin
    Featured Healthy, Gluten-Free, Healthy, Recipes, Savory, Snacks
  • Tuna, Kale, and Egg Salad
    Breakfast, Featured Healthy, Recipes
  • Beet Lemonade
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  • Kale, Avocado, Tangerine, and Sesame Salad
    Featured Healthy, Healthy, Recipes, Savory
  • Winter Citrus Booster with ginger and sweet potato
    Featured Healthy, Fruit, Gluten-Free, Healthy, Recipes, Vegan
  • All The Citrus and Some Of The Greens Salad
    Dinner, Featured Healthy, Fruit, Healthy, Nuts, Recipes, Savory, Vegan
  • Sweet and Sour Green Juice
    Featured Healthy, Fruit, Healthy
  • Maple Tamari Roasted Almonds
    Featured Healthy, Nuts, Recipes, Savory, Snacks, Vegan

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joythebaker

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

joythebaker
🍋💛 Lemon Poppy Seed Rolls⁣⁣ 🐝🌼 ⁣ 🍋💛 Lemon Poppy Seed Rolls⁣⁣ 🐝🌼
⁣⁣
For the Dough:⁣⁣
1 cup whole milk, warmed to just warmer than body temperature about 105-110 degrees F.⁣⁣
1-package (2 ¼ teaspoons) active dry yeast⁣⁣
1/3 cup (66 grams) granulated sugar⁣⁣
4 1/3 cups (574 grams) all-purpose flour, plus more for dusting⁣⁣
3 tablespoons poppy seeds⁣⁣
1 teaspoon kosher salt⁣⁣
½ cup (1 stick, 113 grams) unsalted butter, at room temperature and cut into large chunks⁣⁣
3 large eggs, at room temperature and beaten to combine⁣⁣
⁣⁣
For the Filling:⁣⁣
½ cup (1 stick, 113 grams) unsalted butter, at room temperature⁣⁣
Zest of two lemons (about 2 ½ tablespoons)⁣⁣
¾ cup (150 grams) granulated sugar⁣⁣
⁣⁣
For the Glaze:⁣⁣
4 ounces cream cheese, at room temperature⁣⁣
¼ cup (4 tablespoons, 56 grams) unsalted butter, at room temperature⁣⁣
Zest of two lemons (about 2 ½ tablespoons)⁣⁣
1 1/2 cups (150 grams) powdered sugar, sifted if clumpy⁣⁣
Pinch of kosher salt⁣⁣
1 tablespoon poppy seeds⁣⁣
2 tablespoons fresh lemon juice⁣
⁣
🌼 Full procedure linked in the bio (it’s too long for the caption sorry), or you can bake on vibes alone! xo⁣
An ode to Red’s Chinese Cheeseburger Fried Rice. An ode to Red’s Chinese Cheeseburger Fried Rice. 🍔🍚 Full recipe linked in the bio!
💙🌼 March 2024 was all biscuits and blue bonn 💙🌼 March 2024 was all biscuits and blue bonnets. Sisters in cowboy hats. Sick in bed with soup. Kolaches. Camping with friends. Cake and hot ham water, of course.
💛🍋Lemon Poppy Seed Kolaches🍋🌼 Full rec 💛🍋Lemon Poppy Seed Kolaches🍋🌼 Full recipe is linked on the bio!
Once you know you can muffuletta your deviled eggs Once you know you can muffuletta your deviled eggs, there’s really no going back. 🙏 Full recipe linked in the profile! xo
I made @callieshotlittlebiscuit from scratch and y I made @callieshotlittlebiscuit from scratch and you should too! Thanks for the lesson @carriebaileymorey! Full recipe linked in the bio! Xo
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