Eggs are a baking essential. But what if you’re vegan, have an allergy or just ran out of eggs but still want to enjoy the simple pleasure of a dessert? Fortunately, it’s possible to create baked goods and sweet treats without eggs and here’s how. From ingredients that you may already have in your pantry to substitutes that you wouldn’t have guessed can be used, here are the best egg replacements for baking.
Related: Anna Olson’s Quick Guide to Ingredient Substitutions
Mashed banana
Mashed banana is one of the most popular egg replacements when it comes to baking. It’s meant to make your desserts and baked goods tender and add more flavour. Use a ¼ cup of ripe mashed banana per egg. Just remember that the riper the bananas, the more sugar they have and more moisture they are too. So the more you add as a replacement, the sweeter the recipe will be. Use mashed bananas when making cakes, brownies, muffins or even pancakes.
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Chia seeds
Chia seeds are highly nutritious because they are high in fibre and have omega-3 fatty acids, so they are an excellent substitute for baking. They help bind ingredients together when baking, just like an egg. One tablespoon of chia seeds is all you need, with three tablespoons of water. It can also bring out a nuttier flavour to your baked goods. We suggest using chia seeds when making muffins, breads, or cookies.
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Yogurt
Not only does yogurt make your sweets airy and deliciously moist, but you can use a ¼ cup of plain yogurt for each egg as a replacement in your baking recipes. Yogurt is also great for your gut health because it has probiotics which can also help boost your metabolism.
Related: Cottage Cheese vs. Greek Yogurt: Everything You Need to Know
Applesauce
Another great egg replacement is applesauce — specifically unsweetened. About ¼ cup is all you need to replace each egg for dense baked goods to make brownies, cookies and cakes moist. It’s also helpful if you don’t want to create a strong flavour profile in your desserts.
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Silken tofu
Tofu is a popular vegan and vegetarian dietary staple. It’s high-protein and adapts to any flavour. Silken tofu AKA soft tofu, is a perfect solution, especially if you’re baking cakes, brownies, tarts, pumpkin pie, or quick breads. Blend and puree ¼ cup of silken tofu in a food processor or blender to get it nice and smooth for each egg replaced.
Buttermilk
Just like yogurt, use a ¼ cup of buttermilk for each egg that needs to be replaced. It’ll add extra moisture to your dish and help bind the ingredients together. You can use buttermilk for a tangy flavour profile in brownies, cookies or bread.
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Sweetened condensed milk
Sweetened condensed milk not only helps bind ingredients together but it does help add structure to your desserts. For recipes with curd or cookies, this is a great replacement. Substitute ¼ cup of sweetened condensed milk per egg.
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Aquafaba (Chickpeas)
Aquafaba, AKA the liquid from a can of chickpeas, is a good replacement for egg whites in baking. Chickpeas have the same protein found in eggs that helps create a light, airy texture. Use three tablespoons or 45 grams of aquafaba to replace one egg. It’s best for whipping up meringues, marshmallows, macaroons or nougat.
Related: Easy Colourful Gumdrop Nougat
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Carbonated water
Yes, you read that right. Since carbonated water has a neutral taste, it makes for another option as an egg substitute. It can also add moisture to a recipe and makes for a great leavening agent. The carbonation traps the air bubbles leaving your baked goods like cakes and cupcakes fluffy. Just replace each egg with ¼ cup of carbonated water.
Water, oil and baking powder
If you’re short on time and need to literally rely on pantry staples, water, oil and baking powder has your name on it. Combine two tablespoons of water with two teaspoons of baking powder and one teaspoon of vegetable oil. The result? The perfect dessert. You can use this replacement for muffins or banana bread.