Top 10 Vegan Egg Substitutes for Baking

Vegan egg substitutes replace whatever job an egg does in a recipe, binding, moisture or foaming, rather than the egg itself. Flaxseed and chia suit baked goods, mashed banana or applesauce add moisture to cakes, aquafaba whips up for meringues, and chickpea flour binds fritters and quiches. The right stand-in depends on what the egg was doing in the original recipe.

Eggs are also a key ingredient in many recipes because of their sticking and foaming properties, from baked goods and desserts to mayonnaise and other sauces. However, the mass production of eggs raises major animal welfare concerns, ecological damage, and health hazards.

Top 10 Vegan Egg Substitutes List

Baking Soda & Vinegar

1 teaspoon baking soda + 1 tablespoon of vinegar = 1 egg

MindShift Mentors · 7 nights free

It’s 9pm and you’re not even hungry

The kitchen light goes on anyway. Fifteen minutes of guided audio a night, aimed at the pattern rather than the willpower.

Try 7 nights freeThat’s me, most nights

How to use it: Unless you have experience in making adjustments to recipes, I’d personally use this replacement in recipes specially made with this added. You can find which recipes work with this replacement by doing a simple Google search.
Great for: fluffy cakes, chocolate cakes, cupcakes, pancakes.
Pros: chances are, you already have these in your kitchen. Plus, they are affordable,
Recipe example: Caramelised Banana Bread

Chia Seeds

Chia seeds are available in black or white small seeds (or both colours).

1 tablespoon of whole chia seeds + 3 tablespoons of water= egg

How to make it: Mix the chia seeds and water together in a small bowl and let it rest until the seeds have formed a gelatinous goop around them and thickened up a lot. Combine the water and chia seeds in a small mixing bowl and keep aside until the seeds have developed a gel-like liquid around them and thickened up.
Ideal for: muffins, shortbread, cookies, and brownies
Pros: rich in fibre, high in healthy fat, rich in protein and requires no grinding before using.

Ground Flaxseed /Linseed

Flaxseeds are available in pre-ground or wholesome form. In the first case, if you live in a warm climate, keep it in the fridge or freezer to stop it from going sour.

1 tablespoon ground flaxseed + 3 tablespoon (45g) warm water = 1 egg

How to make it: Combine the water with the flaxseed in a bowl and let rest until the mixture develops a slightly thick and gel-like texture.
Ideal for: Muffins, cakes, cookies, and sweet breads.
Pros: rich in fibre, full of omega-3 fatty acids, neutral flavour, easy to find
Example recipe: Vegan Lemon Poppy seed Muffins

Mashed banana or applesauce or pumpkin purée

The above purees work similarly to eggs, yielding a smooth and semi-liquid texture.

1/4 cup (60ml) mashed banana or pumpkin purée or applesauce= 1 egg

How to make it: Mash one ripe banana until smooth and creamy and add into the recipe, the same way you would add an egg.
Ideal for: fluffier baked desserts, pancakes and waffles, muffins, quick breads
Pros: easy to use and keep
Recipe Example: Vegan Banana Bread

Silken Tofu

This tofu is typically long-lasting, and you can find it in most grocery or natural food stores.

1/4 cup (approx. 60ml) mashed or blended silken tofu =1 egg

How to make it: mash with a hand/immersion blender, food processor or general blender until smooth. Measure and then add into your recipe the same way you would add an egg.
Ideal for: cakes, muffins, Quiché, quick breads, (mixed with chickpea flour), “scrambled eggs”.
Pros: imparts a light texture that is great for cakes, is protein-rich, has a long shelf life.
Example recipe: Vegan Eggs Benedict

Chickpea/Gram flour

1 tablespoon chickpea flour + 3 tablespoons/45ml water= 1 egg

How to use it: Add the flour to a bowl and combine it with the water to achieve a smooth paste.
Ideal for: fluffier bakes like cakes, muffins, quick breads, and deep-frying (as an egg replacement in breadcrumb-coated recipes), pancakes, batter for french toasts, scrambled ‘eggs’/ ‘omelets’ or vegan Quiché, meatballs, meat patties, and meatloaf.
Pros: protein-rich, fibre-rich, offers a golden shade to baked goods, has no particular taste once cooked
Recipe Example: Vegan Swiss meringue buttercream

Aquafaba/Chickpea Water

The consistency of Aquafaba aka chickpea water varies depending on the brand. If you gave it a try before and it doesn’t turn out well, try shrinking it down by half, under low heat in a small pot.

1/4 cup (approx. 60ml) aquafaba= 1 egg

How to make it: You can use it right from its can, or shrink by half if necessary before use. You can then add it to dough and batters or process in a mixer with or with no sugar, until you achieve a thick and foamy consistency that resembles beaten egg whites.
Ideal for: replacing white eggs in meringues, mousses, and buttercream. You can also add it to cookies, waffles and deep-fry breadcrumb-coated recipes, and most cakes.
**Pros:**It’s made using a leftover liquid, it is freezer-friendly, and has a light and foamy consistency.
Recipe example: Vegan Coconut Macaroons,or Angel food cake

Oatmeal

Two tablespoon oats + 3 tablespoon boiling water =1 egg (instant or fine oatmeal oats work best in this recipe, avoid using old-fashioned or whole oats).

How to make it: Add the oats in a mixing bowl, add the boiling water to cover and keep aside until cool and thick. You can then process the mixture into a smooth paste if you don’t like the oaty texture or bits in your final bake.
Ideal for: cookies, pancakes/waffles, muffins, and quick breads
Pros: Easy to find, rich in fibre, cheap
Recipe example: Vegan Chocolate Chip Cookies

Cornstarch/cornflour

1 tablespoon cornstarch + 3 tablespoon (45ml) water= 1 egg

How to make it: combine in a mixing bowl to make the slurry. If you are going to use it in a baked casserole or dessert, just whisk straight into the dough or mixture. If you are using it as pie filling or custard, combine with the rest of the liquid and then simmer, stirring until it becomes thick.
Great for: custards (puddings, crème pâtissière, ice-cream), pie fillings, lemon curd
Pros: easy to add, easy to find, and cheap.
Recipe example: Pistachio Ice Cream

Tapioca starch

Tapioca starch is used as a thickening or binding ingredient for puddings, sauces, and condiments. To substitute 1 egg, combine 1 tbsp of tapioca starch with 3 tsp of water. You can also use it to make vegan mayo that is creamy and smooth. You can find it easily at most supermarkets.

How to make it: blend with 3 tbsp of water
Great for: vegan mayonnaise
Pros: Easy to use and affordable

Save this article to your Pinterest board by saving the photo below!

FAQs

What is the best vegan egg substitute for baking?

There isn’t one substitute that works for every recipe. Flaxseed and chia seeds suit muffins, cookies and brownies, mashed banana or applesauce suit fluffier bakes like cakes and pancakes, and aquafaba is the best option when a recipe needs the egg to foam, such as meringues or buttercream.

How much flaxseed replaces one egg?

One tablespoon of ground flaxseed mixed with three tablespoons (45g) of warm water and left to sit until gel-like replaces one egg in most baked goods.

Can you use one egg substitute for every recipe?

No. Each substitute handles a different job, binding, moisture or foaming, so the best choice depends on what the egg is doing in that particular recipe. Aquafaba, for example, works for foaming but won’t bind a meatloaf the way chickpea flour does.

Conclusion

I hope you have a clearer picture now that I’ve shown you the top 10 vegan egg substitutes, and how to use them. If you have any questions, or you have something to add to the value of plant-based egg substitutes, feel free to write it down in the comments section. Thanks!

Baking Soda egg substitute
Best Vegan Egg Substitutes
Chia Seeds egg substitute
Chickpea egg substitute
Cornstarch egg substitute
Flaxseed egg substitute
Mashed banana egg substitute
Oatmeal egg substitute
Plant-based Egg Substitutes
Tofu egg substitute