March 8, 2012
How to Replace Eggs in Plant-based (Vegan) Baking
A fan posted last week on Facebook about converting a family cake recipe into being oil-free and plant-based, saying that she figured her new version was about 2500 calories less! That is unbelievable!
I get a lot of questions about how to replace eggs in baking, and I wanted to answer them here. Eggs often appear difficult to replace with plant-based baking, but they are really easy to substitute out.
Below are a few ways to replace 1 egg in baking.
- 1/4 cup applesauce: add in with wet ingredients but avoid using more than 1 cup total. It works best in breads, muffins, and cakes
- 1/2 mashed banana: cream banana with sugar to add, although very ripe bananas will increase the sweetness and leave a little flavor. It works best in fat-free cookies, breads, muffins, and pancakes.
- 2 1/2 tbsp ground flax seeds mixed in 3 tbsp water: can be added as original egg in recipe but can add an earthy or nutty taste. Works great in chocolate recipes, granola bars and oatmeal cookies
You can also check out this pdf chart I put together for more options. Note: Since I don't cook or bake with oil, I haven't tried some of these substitutes out myself -- I just heard about them or read about them. My go-to substitute is bananas or applesauce.