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
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.
Flax Meal & Chia Egg
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 myΒ German Chocolate Cake Β & worked wonders in these Cinnamon Rolls.
Free From:Β top 8 allergens & gluten, depending on brand you purchase.
The Neat Egg
Bob’s Red Mill GF Egg Replacer
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 myΒ Texas Sheet Cake, yielding the most scrumptious, allergy-free chocolate cake.
Free From:Β gluten, wheat, soy, corn, grains, beans and GMOs.
Vegan Egg
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.
Aquafaba Egg
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 awesomeΒ Cookbooks Β 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 Β Guide
Egg Replacer 101
Easy & Printable Guide for substituting eggs in your favorite recipes.Β
Ingredients
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 waterΒ in a bowl.
- Mix thoroughly before adding to the recipe.
Bob's Red Mill Vegan Egg
- Combine 1 TB. Egg Replacer with 2 TB. water.
Vegan Egg
- Combine 2 Level (unpacked) TB.Β VEGAN EGG Β withΒ 1/2 C. Ice Cold Water, Whisk Vigorously
Neat Egg
- Combine 2 TB. Water, Β 1 TB. Neat Egg Mix in a bowl.
2 TB. Aquafaba Egg
- 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 β 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.
Instructions
- See above or instructions on package.
Notes
Above formula's are for 1 EGG. Β Double if needed. Β
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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!Β
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I’m amazed by how different these egg replacers are. I haven’t tried the Neat egg or Vegg yet and am curious now.
I’m curious to hear what you think. I do like Neat Egg best out of the 2. You can actually do a scrambled egg with the other, but it does take forever.
Wow I definitely learned a lot from reading your post! There’s so many options out there that I didn’t know about. Thanks for sharing!
Absolutely Sharon π . I love that today we have more options to make it possible and easier to bake egg-free.
Hello, I was directed to your website and loved reading about Egg replacers. I struggle to bake without eggs.
Which items do you find best that helps your cake rise. I’m a gluten Free, Dairy Free, Try really hard for Egg free and glad I found this post ! Love to bake, cook and create and looking for suggestions.
SO glad you found this and reached out. It’s always tricky when you’re doing gluten-free and egg free but it is possible! Both Bob’s and Neat Eggs works well for creating the same type of baked good that you’d find if you had used eggs. I’ve used aquafaba quite a few times with nice results, but it can be just a little more tricky to get right. Recently, though, I’ve been using Vinegar and baking soda to replace eggs. Those 2 working together enables baked goods to bind and rise which I love. All the recipes on this site are dairy-free & egg-free (mostly gf too) so you can find a lot to fit your diet.
Can you give me the vinegar and baking soda amounts to replace one egg. I find a lot of the egg replacers are gummy. Thank you
Typically the equation is 1 teaspoon of baking soda along with 1 tablespoon of vinegar.
What kind of egg replacement could you use in Yeast (sandwich style) bread? Or is that even possible?
Iβve only made bread a few times, and the homemade loaf I make doesnβt use a replacer (type βbreadβ in the search bar and itβll pull up , although itβs horrible photography). My naan bread is another option. But most homemade breads are egg-free. Hereβs another great recipe you may want to look at…similar ingredients but made with whole wheat flour. https://lovingitvegan.com/easy-no-fail-wholewheat-bread/ Hope that helps
This is such a handy guide for egg-free baking. With all of these options, I may be encouraged to do more egg free baking!
Egg-free baking can be tricky so I’m glad this is helpful. I’d love to see what recipe you try first.
how to make applesauce?
You can use store-bought applesauce in place of an egg in a recipe. It won’t bind like an egg does, but it typically does well in cakes and muffins.
My son has an egg allergy, so I love finding new ways to make things he couldn’t normally have! Ener-G is my favorite store bought, but I also use warm water and yeast quite often. 1/4 c warm water + 1 tsp of yeast = 1 egg. It’s my go-to for everything from pancakes to meatloaf!
That’s an awesome option as well Mindy. I’ll have to give it a try soon.
I found this to be incredibly helpful and linked to it in my recipe for Tahini chocolate chip cookies. I did use 1/4 applesauce to replace one egg, though.
Thank you for this! Silly question though… how do you know when an egg is being used as a binder versus other reasons?
Typically recipes such as meatloaf, burgers, meatballs, stuffing, crab cakes, hush puppies. I think of it as food that is mashed and all smooshed together to form a patty or ball. Hope that helps a little!
When youβre making a recipe that calls for 2 or 3 eggs, do you usually stick with one egg replacing approach for all βeggsβ or do you mix-and-match to take advantage of pros/cons of each? For example, for a recipe that calls for 3 eggs, should I do all 3 as flax egg or 2 flax and 1 if something else?
I try not to work with a recipe that uses more than 2 eggs. What I do is see how the egg is being used and decide what replacer fits the best. So if it needs to act as a binder, then I use a flax egg. If it adds moisture then banana or applesauce. A packaged egg replacer is a good bet if trying to replace a recipe using multiple eggs.