Tasty Vegan Baking Using Egg Replacers – No Eggs!

//Tasty Vegan Baking Using Egg Replacers – No Eggs!

Tasty Vegan Baking Using Egg Replacers – No Eggs!

For many people, eggs are not in their diet for a number of reasons. The reasons may be due to allergies, other health issues,  animal rights, religious reasons or they simply do not like the taste.

For me, there is a combination of reasons that I have eliminated eggs.  Already at four years old, I did not like eggs. Fortunately, my parents did not force me, probably because I always ate my vegetables without complaining. Later, I found that eggs clogged up my respiratory system, and I understood, perhaps, why I didn’t like them.

Vegan Baking Without Eggs is Easy and Delicious!
Replacing eggs can be challenging in vegan baking. They help to bind, leaven and even give structure to our baked goods. I began creating egg-free recipes in the 70’s, and experienced tasty results since. My birthday cakes, cookies, brownies, squares and even scrambles and quiches are all delicious without eggs.

Let’s get rid of the eggs! Here are a number of egg replacers you can try.

banana

1. Banana or Applesauce works well as a replacement for eggs in desserts and baked sweet recipes.

Banana or Apple Sauce Replacement Tips:

  • They make the baked product denser than the original recipe.
  • They will add some flavour, so make sure bananas or apples are compatible with the other flavours in the dessert.
  • Bananas hold the air bubbles well, which makes your baking airy and moist. That’s why banana bread doesn’t use eggs.
  • Apple sauce is especially good for use in brownies.
  • Banana: ½ a banana mashed per egg.
  • Apple sauce: ¼ cup per egg.
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2. Flax seeds work well in pancakes, and whole grain items, like cookies (especially oatmeal cookies), bran muffins and corn muffins. This replacement for eggs is filled with vital omega-3 fatty acids and fibre. Combined with water and baking powder, the fat and fiber in them will thicken well and mimic an egg, helping it all to stick together. Learn all about flax seeds and how to make your own meal:  Flax Seed Benefits

Flax Meal Egg Replacer Tips:

  • For a light flavour use golden flax seeds.
  • Grind the flax seeds in a coffee grinder and mix with water. Allow mixture to rest till it becomes gelatinous, and then use the flax meal.
  • Best to grind the flax seeds as needed per recipe for maximum freshness.
  • Store ground flax seeds in the fridge if using soon, or in the freezer if you will be using them a month later; they are highly perishable.
  • Mix 1 tbsp flax meal and 3 tbsp water in a bowl, blend with a fork or whisk and let sit for 5 minutes until gelatin-like. The mixture will even have the texture of an egg white.
  • 1 heaping tbsp flax meal + 3 tbsp water = 1 egg186550310

3. Chia Seeds are best used in banana or spiced quick bread, muffins, pancakes, grainy cookies, and brownies. When combined with water and baking powder, the fat and fiber in them will thicken well making them a great replacement for eggs. They work in baking in a similar way to flax seeds. When they are ground they thicken more than flax seeds, which is great for binding in your baked goods. They are full of vital omega-3 fatty acids and fiber.

Chia Seed Egg Replacer Tips:

  • More stable than flax seeds and can be stored in an airtight container at room temperature, or in the fridge for a long period.
  • Grind the chia seeds in a coffee grinder, and mix with water. Allow mixture to rest till it becomes gelatinous, and then use the flax meal.
  • Grind the chia seeds as needed per recipe for maximum freshness.
  • Just before incorporating into a recipe, stir in a pinch of baking powder.
  • Mix 1 tbsp chia seed meal and 3 tbsp water in a bowl, blend it with a fork or whisk and let sit for 5 minutes until it becomes gooey/gelatin-like.
  • 1 heaping tbsp of chia seed meal + 3 tbsp water = 1 egg100571489

4. Soy Flour is great in cakes, muffins, cookies and pancakes. For 20 years it was my main egg substitute in baking, and I made many delicious baked goods. It makes baked goods lighter and rise higher,  is full of nutrients (has 52 percent protein, magnesium and boron and lots of fiber) and is light in flavour.

Soy Flour Egg Replacer Tips:

  • Browns faster than other flours. Reduce the baking temperature by 25 degrees Fahrenheit.
  • Substitute 1/4 soy flour in pizza dough and 1/3 soy flour in cookies, banana bread, and cakes for a lighter and crisper dough.
  • 1 heaping tbsp of soy flour + 2 tbsp water = 1 egg100427130

5. Chick Pea Flour (also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour) is a great egg replacer, It is not well known yet which surprises me as it does a good job! It is a binder, and leavener, and has become my favourite egg replacer to bake with. Also, it is high in protein, similar to eggs, and has many vitamins and minerals including folate, iron and calcium. Works well in cakes, muffins, cookies and pancakes. Like soy flour it makes baked goods lighter and rise higher.

Chick Pea Flour Egg Replacement Tips:

  • Like soy flour it browns faster than other flours; reduce the baking temperature by 25 degrees Fahrenheit.
  • ¼ cup of chickpea flour + ¼ cup water = 1 egg

 6. The neat egg replacer is particularly good for cookie and pancake recipes. Ingredients: chia seeds, garbanzo beans.

The Neat Egg Replacement Tips:

  • Use the neat egg in recipes where the egg is a binder, not in ‘eggy’ dishes such as scrambled eggs or omelettes.
  • 2 Tbsp water + 1 Tbsp the neat egg = 1 egg

7. Ener-G Egg Replacer is for simplifying baking. It does leave the taste that is chalky in cakes and cookies and creates a dense texture. This is best in cookies or other crispy baked foods that are supposed to be a little crispy. I don’t recommend this product as the ingredients are not the best in my opinion.
Ingredients: Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, Modified Cellulose.

Ener-G Egg Replacer Tips:

  • This cannot be used to create egg recipes such as scrambled eggs or omelets.
  • Opened or unopened, this product should be stored in a cool, dry area and has a three year shelf life from the production date.
  • Mix 1 ½ tsp Ener-G Egg Replacer with 2 tbsp warm waterSoy_yogurt_image

8. Rice, Soy or Coconut Milk Yogurt works similarly to tofu as an egg replacer. It makes things moist and adds a delicious flavour. Best in quick breads, muffins, and cakes.

Vegan Yogurt Egg Replacement Tips:

  • Use plain yogurt
  • It has no leavening properties, add 1/2 tsp baking powder to most recipes.
  • 1/4 cup yogurt = 1 egg162819077

9. Tofu is excellent for egg substitutions in recipes that call for a lot of eggs, like quiches, scrambled eggs, omelettes or custards. Note: tofu will not fluff up like eggs, but it will create a texture in “eggy” dishes. It’s also good in brownies, custard pies and puddings.

Tofu egg replacer tips:

  • Best to use soft tofu.
  • Use plain tofu, not seasoned or baked.
  • Purée tofu first to avoid chunks. Best to blend it up in a blender until completely smooth and creamy, leaving no graininess.
  • Amount of tofu per egg: ¼ cup per egg. Blend until smooth.

Other Egg Replacement Options
For 1 egg use: 1/4 cup puréed prunes 2 tbsp. potato starch 1/4 cup mashed potatoes 1/4 cup canned pumpkin or squash 1 egg white = 1 tbsp agar powder dissolved in 1 tbsp water, chilled and whipped

Keeping the Fat Vegan
Instead of butter use any light tasting vegetable oil or, my favourite — coconut oil. Don’t forget to reduce the amount. If a recipe calls for one stick of butter, which is a half cup, use 1/3 cup of oil.

Experiment in Your Kitchen I’ve found that egg replacement requires much experimenting in the kitchen to find the right combination for each recipe. What works in one recipe may not work in another recipe. I have often redone a recipe up to five times to get it just right. Sometimes it is simply the quantity, and other times a completely different egg replacer or a combination is what is required to make the recipe taste like the original with the eggs in it.

 

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Now You Need Some Great Recipes:

All the recipes at Real Food For Life are egg-free, so I use a variety of replacements. Here are a few of my favourite (Vegan and Gluten-Free) desserts, which also only use just a tiny amount healthy sweeteners.

Hermit Cookies  
Sweet Plum Cake
Apple Cake
Date Walnut Cornmeal Muffins

To get super healthy, tasty, vegan, gluten free recipes and useful lifestyle tips sent to you once a week, subscribe to my newsletter.  You can also learn how to plan and prepare super healthy meals with my 2-5-30 Healthy Diet Online Courses.

Join one of the many vegan courses at Real Food for Life. Experience eating lots of vegetables and fruits for two days a week for a month. It will help you integrate plant foods into your diet.

By | 2017-10-29T15:39:45+00:00 January 24th, 2015|Recipes|8 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

8 Comments

  1. Lisa January 27, 2015 at 12:54 pm

    I have found that eating eggs has aided my respiratory health. I have no respiratory problems at all now that I eat 2-6 eggs each day. We raise our own hens without antibiotic feeds. They free range and dine on the fruits and vegetables we grow without use of fertilizers and pesticides. I trust their eggs as much as the fruits and vegetables we raise. I am not comfortable eating some of the egg substitutes you suggest because I have no idea under what conditions those products are grown. Eggs offer amazing nutrition!

  2. Jeanne January 22, 2016 at 10:34 am

    Great review! I am trying to make a vanilla cake without gluten, eggs, soy or dairy. I bought a Bob’s Red Mill vanilla cake mix ndned to replace the eggs. Think the Neat Egg would work?

    Maybe a 1/4 cup of coconut yogurt AND 2 Net Eggs?

    Thank you!

    Jeanne

  3. Jeanne January 22, 2016 at 10:36 am

    Oops, saw a typo. That was to read ‘and need to replace’

    Jeanne

  4. Diana Herrington February 11, 2016 at 6:49 pm

    Jeanne, that sounds like it would work. Let us know how it works in your baking. I never use neat egg replacer but have heard good things about it.

  5. Jeanne February 11, 2016 at 7:16 pm

    Hi Diiana, epic fail! The Neat Egg made a flat gummy mess of the Bob’s Red Mill gluten free Vanilla Cake mix. Nothing resembling a cake. I could fold it in half and slide it out of the pan.

    Just thought I would report back.

  6. Diana Herrington March 5, 2016 at 9:20 pm

    Thank you Jeanne for letting us know. I won’t bother trying it.

  7. Doug April 23, 2016 at 5:34 am

    Many thanks for the delicious recipes.

    Eggs:My view from being part of a family of nutritionists,epidemiologists,health researchers for 50yrs,is that using one`s gut as an animal graveyard, hampers,and in most cases prevents healing.
    Eggs,as consumed by humans, are a secondhand food.The domestic hen,bred by man,is a scavenger and will eat anything,have even seen them eat polystyrene balls.Hens are fed all the rubbish you wouldn`t eat,peelings from sprayed fruit and veg etc.
    Talking of chemical sprays,it`s worth considering that certain harmful components of glyphosate stay in the soil for up to six years(Prof/Dr Don Huber,health adviser to US Govt).If the soil is also contaminated,say with arsenic or lead,which the grounds of many old properties are,it`ll be concentrated in the egg.For heavy metal red flags we use the world`s top lab for hair analysis…don`t ask me what we find! Animal protein and heavy metals are not a good combination!
    There is enough protein in an egg to keep a chick growing for 3 weeks(if I remember correctly from my Olde Englishe Chicken breeding days)…if you eat eggs and cannot utilise the content,your body will be working harder to deal with processing it.
    Someone mentioned eggs helping a respiratory condition,sounds like they may have been low on nutrients ,but why choose dodgy eggs with everything else they contain,that your body certainly doesn`t want.Choose decent alternatives.Teaspoon of elderberry juice/berries(no seeds) after each meal has worked absolute wonders with a COPD patient of one of my local herbalists.Asthma et al.(Big Pharma`s profit-based dis-ease management drugs are available too 🙁 )
    Keep it firsthand ,keep it chemical-free,keep it fresh

  8. Stacey E. October 4, 2017 at 1:04 am

    Sorry Lisa, but I don’t believe for a second that eggs have improved your respiratory system. It’s fine that you chose to eat them, but don’t lie to support your decision. There are some people with a legitimate allergy to eggs. Probably based on a protein they contain. I’ve always been skeeved out by eggs, since childhood, but within the last year or two, they’ve given me diarrhea twice. And I didn’t have food poisoning. I didn’t feel sick, other than the natural feeling that comes with the problem. I’ve decided to try to become vegan 3 months ago, so trying to use something else in cooking or baking is why I came to this website.

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