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Any vegan who’s wanted to transform a favorite baked good into a vegan treat knows that the hardest part is finding an egg replacer that eliminates the egg without eliminating the taste.
It’s a tall order, especially when you consider that eggs have several jobs when it comes to baking. They add moisture, hold the treat together, and they have some leavening (or rising) power as well.
The fact is that there are a number of vegan-friendly egg replacers. Here’s your guide to replacing eggs in your favorite vegan baked treats:
Not only does it act as a binding agent, it also adds needed moisture to baked items. Because of its moisture content, it works best in brownies, cakes, bars, and quick breads. It’s also low in calories and fat, so if you’re watching your waistline it makes a good substitute for oil as well. As a bonus, unsweetened applesauce adds fiber and vitamins to the recipe.
¼ cup = one egg
This super-source of Omega 3 fatty acids is an ideal egg replacer. Flaxseed has a distinctive nutty flavor, so it’s best to use it in heartier recipes like pancakes, waffles, oatmeal cookies, and brownies. Brown flax does add color to a recipe, so if you need an option that won’t change the look of the treat, choose the golden variety instead. Find it in the bulk section of a health food store or in the natural section of the supermarket.
1 tablespoon ground flaxseed + 3 tablespoons of water = one egg
This supermarket standby is an excellent binding ingredient that’s long been used in baking. Mashed bananas are yummy egg replacers in cake, quick bread, pancake, and muffin recipes. Be aware that they will add banana flavor to the treat, so if bananas don’t tickle your taste buds, choose another egg replacer.
¼ cup = one egg
Made from fresh soybeans, tofu adds a creamy texture to puddings, pies, muffins, and cakes. Because it is so dense, it’s better suited for rich, decadent recipes. Tofu is increasingly easy to find in the refrigerated section of many supermarkets.
Add ¼ cup to blender with enough water to smooth it out = 1 egg
Plain or vanilla soy yogurt
This ingredient is the perfect vegan-friendly way to add moisture to tasty bars, quick breads, muffins, and cakes. It works best if it’s beaten well.
¼ cup = one egg
Ener-G egg replacer
This commercial formulation is a vegan baking favorite because it has a long shelf life—in fact, longer than the eggs it’s intended to replace. That means it’s easy to keep it handy for when you get that midnight craving for freshly baked brownies. Ener-G is an all-around replacer that works well in many vegan baking recipes, including cookies.
1.5 teaspoons plus 2 tablespoons of water = one egg
Made from roasted soybeans, this high protein ingredient adds moisture to baked recipes and is especially good for cakes, cookies, and muffins. What’s more, in fried treats like doughnuts, the soy flour reduces the amount of fat that the dough absorbs.
1 heaping tablespoon plus 1 tablespoon water = one egg
Pumpkin puree, canned
Pumpkin isn’t just for Halloween treats anymore. The canned pureed variety works much like applesauce to add moisture to vegan baked goods. It’s a smart—and healthy—replacement for eggs in quick breads, cakes, and muffins.
1/3 cup = one egg
Recipe call for eggs? No worries. By choosing one of these easy, and often healthier, alternatives, you can create a tasty treat you’ll love to serve to family and friends—if they last that long, that is.
Here’s a chart of egg replacers and what they work best in. Don’t despair…they can be replaced. In fact, after some experimentation you may no longer even call them egg replacers anymore.