Egg-free baking can seem a little intimidating but with some helpful egg replacer options, you’ll feel like Betty Crocker in no time.
I often have friends ask how I bake allergy-friendly or vegan, or more specifically, egg-free baking. It’s not so much the dairy side of it anymore as there are so many options but its the lack of using eggs that seem to raise eyebrows. Eggs are essential in most baked recipes by providing structure, leavening, texture and strength. Luckily there are egg replacers that will work the same way in almost any baked recipe.
Knowing a little about each of these egg replacers will help you make the best decision when it comes to baking making the perfect dessert. Hopefully it will save you a little money too because Lord knows, I’ve spent a TON over the years just trying to figure this all out.
Ener-G Egg Replacer was the first egg replacer I found when looking for an egg alternative in baking. It really does simplify baking for people who cannot use eggs and it’s a great one to always have in your pantry just in case.
It mimics what eggs do in recipes and seems to work best in “made-from-scratch recipes” like these Cinnamon Sugar Sour Cream Donuts. It can also work well in some pre-made mixes but trial and error is the only way to determine its effectiveness with a particular mix.
Free From: sulfites , gluten, wheat, casein, dairy, egg, yeast, soy, nut, low protein, rice.
When these seeds are ground into a meal and mixed with water, they thicken and become gel-like, similar to a raw egg. They bind like eggs in most baked goods, making them a great choice for vegans and anyone with egg allergies.
This is probably my most consistent “go-to” egg replacer. What I love about using flax or chia seed is that it is natural, I know exactly what the ingredients are and I’m adding an extra boost of nutrition from fiber and protein. The only time I really don’t like to use either of these is when I want to make a vanilla cupcake/cake because then the flecks of brown show through. It’s amazing in chocolate recipes, like my German Chocolate Cake & worked wonders in these Cinnamon Rolls.
Free From: top 8 allergens & gluten, depending on brand you purchase.
Bob’s Egg Replacer is made with only 4 ingredients, then mixed, batch-tested & packaged in a dedicated gluten-free facility. It also contains NO wheat, soy, corn, grains or beans. As far as recipes are concerned, it has been easy-to-use and dependable so far. Most recently, I used this egg replacer in my Texas Sheet Cake, yielding the most scrumptious, allergy-free chocolate cake.
Free From: gluten, wheat, soy, corn, grains, beans and GMOs.
I haven’t used the Vegan Egg much in my egg-free baking but I do like that it’s a vegan alternative and its packing is super cute. Unlike replacers made from a long list of weird ingredients, this is made from a nutrient-dense microalgae, called Algal. Use it to bake cookies, muffins & cakes. You can even cook up scrambled eggs and omelets, however, making scrambled eggs can take a while. It’s a great alternative if you’re missing scrambled eggs and can’t have tofu, but I personally wasn’t a huge fan of it as I can’t get past the strong sulfur smell. It IS free from allergens and worth a try if you’re looking for a safe replacer.
Free From: egg, gluten, allergens, cholesterol, GMOs, dairy, soy.
That liquid in your can of chickpeas that you usually dump down the drain is the amazing egg replacement everyone is raving about. Aquafaba can be whipped like egg whites into meringues (which I have yet to succeed at) or swapped out for eggs entirely in most egg-free baked goods like my Red Velvet Cookies.
Although I haven’t been using Aquafaba long, I have been toying with it more and more and really love how light and fluffy it makes my baked goods. Amazon has several awesome Cookbooks dedicated to baking with Aquafaba to get you started too.
Banana & Applesauce
Last but not least, are staples you probably already have in your kitchen to help with your egg-free baking. 1 ripe banana can be substituted for every egg needed in a chewy baked good (like brownies) and 1 tablespoon of applesauce also equals an egg in most recipes. Sometimes I find it may take a few extra minutes in the oven when I go this route so just keep your eye on it.
Printable Egg-Free Baking Guide
Flax or Chia Egg
- Combine 1 TB flax meal or ground chia seed + 3 TB water
- Mix well and let sit until thickened and slight gel like consistency.
Ener-G Egg Replacer
- Combine 1.5 packed tsp. Ener-G Egg Replacer plus 2 TB. warm water in a bowl.
2 TB. warm water
- Mix thoroughly before adding to the recipe.
Equals 1 "Egg"
- Combine 1 TB. Egg Replacer with 2 TB. water.
2 TB. water
- Mix well and let sit for 1 minute to thicken.
Equals ONE "Egg"
- Combine 2 Level (unpacked) TB. VEGAN EGG with 1/2 C. Ice Cold Water
Ice Cold Water
- WHISK Vigorously
EQUALS ONE "egg"
- Combine 2 TB. Water, 1 TB. Neat Egg Mix in a bowl.
- Mix well!
- Note: use where egg is binder, not as a stand alone egg
2 TB. aquafaba
- First, drain and reserve the liquid from a can of chickpeas. Save the chickpeas for another use.
- Transfer the liquid to the bowl of a stand mixer or a large metal bowl if using a hand mixer. If you're using the aquafaba as a binder, you will have to lightly whip the liquid until foamy — not whipped.
- As a meringue, to make marshmallow-style sauce, or to make marshmallows, you'll need to whip it between 10 to 15 minutes.
Above formula's are for 1 EGG. Double if needed.
Have you had success with egg-free baking? What type of egg replacer do you use most? Are any of these on your list to try now? Be sure to answer in the comments below!
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