18 Hacks to Perfect Vegan Baking Without Eggs

Are you tired of flat cakes and crumbly cookies? 

Baking without eggs might seem daunting, but with these 18 hacks, you’ll be whipping up mouth-watering vegan treats in no time.

1. Use Flaxseed and Chia Seeds as Binders

Flaxseed and chia seeds are your best friends in vegan baking. 

Think of them as the fairy godmothers of the vegan world. Mix one tablespoon of ground seeds with three tablespoons of water, let it sit for a few minutes and watch it turn into a magical gel that binds your ingredients together. 

Your baked goods will be moist and delicious, guaranteed.

2. Add Bananas for a Sweet Surprise

Ripe bananas not only add sweetness but also act as a great binder. Imagine bananas as the secret agents of your kitchen, silently working to hold everything together. 

Use one mashed banana to replace one egg. Perfect for cakes, muffins and bread with a hint of banana flavour.

3. Applesauce Is Your Unsung Hero

Applesauce works wonders in baking.

To keep your cakes and cookies moist without an apple taste, replace one egg with 60 ml of unsweetened applesauce.

4. Silken Tofu Will Give You a Smooth Baking Experience

Silken tofu blends smoothly into any batter, giving a rich and dense texture. Picture it as the smooth jazz of your baking playlist. 

60 grams of pureed silken tofu can substitute for one egg, making it ideal for brownies and dense cakes.

Read more: 7 Creative Ways to Use Tofu in Your Cooking

5. Aquafaba Is the Chickpea’s Gift

Aquafaba, the liquid from a can of chickpeas, is the magician of egg replacements. Whip it up and it transforms just like egg whites. 

Use three tablespoons per egg for light and airy meringues, macarons and even mousse.

And what to do with the can of chickpeas once you’ve drained the liquid? Well, there’s plenty! Check out this list of delicious meals to make with chickpeas for some ideas.

6. Use Baking Soda and Vinegar as the Dynamic Duo

Combine one teaspoon baking soda with one tablespoon of vinegar for fluffy cakes and cupcakes. 

The reaction creates bubbles that lighten your baked goods and make them rise beautifully. Think of this combo as the Batman and Robin of your baking adventures.

7. Use Nut Butters for a Creamy Alternative

Nut butters like almond, peanut or cashew add richness and binding properties. They are the comfort blankets of baking, providing warmth and stability. 

Replace one egg with three tablespoons of your favourite nut butter. This is perfect for cookies and brownies.

8. Pumpkin Puree Is an Autumnal Delight

Pumpkin puree is a fantastic egg replacement, especially in autumnal recipes. Use 60 grams to replace one egg. It adds moisture and a subtle flavour, perfect for spiced cakes and muffins.

9. Use Avocado Instead of Eggs

Mashed avocado provides moisture and a creamy texture. Use 60 grams to replace one egg. This hack is excellent for brownies and chocolate cakes, adding a hint of richness. 

Imagine it as the gentle giant, giving your bakes a robust texture without overpowering the flavour.

10. Cornstarch with Water Is the Simple Solution

Mix two tablespoons of cornstarch with three tablespoons of water to replace one egg. This mixture works well in recipes requiring a lot of structure, like cookies and shortbread. 

The scaffolding holds your creations together, ensuring they come out perfectly shaped.

11. Carbonated Water Gives You the Fizz Factor

Carbonated water is a surprising yet effective egg substitute. Use around 60 ml to replace one egg for light, fluffy cakes and pancakes. The bubbles create an airy texture that’s hard to beat.

12. Arrowroot Powder Is a Versatile Binder

Arrowroot powder mixed with water (one tablespoon powder to two tablespoons water) works like cornstarch. 

It’s perfect for cookies, cakes and more, providing a smooth texture and great binding properties. Consider it the invisible glue that makes your dough and batter cohesive.

13. Agar-Agar Is a Great Gelatin Alternative

Agar-agar, a gelatin substitute, can also replace eggs. Dissolve one tablespoon in one tablespoon of water to replace one egg.

It’s great for recipes requiring a firmer structure, like cheesecakes. Think of it as the firm handshake that gives your desserts structure.

14. Yoghurt Gives You the Creamy Dream

Non-dairy yoghurt (such as coconut or almond) can replace eggs. Use 60 grams of yoghurt per egg. It adds creaminess and moisture, perfect for cakes and muffins. 

Yoghurt is the velvety whisper in your batter, ensuring every bite is tender and delicious.

15. Use Buttermilk for a Tangy Twist

Create vegan buttermilk by adding one tablespoon (15 ml) of vinegar or lemon juice to 240 ml of plant milk. Use 60 ml of this mixture to replace one egg.

This is perfect for fluffy cakes and quick breads. Buttermilk adds a tangy note, like a zesty twist that enhances the flavours in your baking.

16. Coconut Milk Is the Perfect Tropical Treat

Coconut milk adds richness and moisture. Use 60 ml to replace one egg in your recipes.

It’s perfect for adding a subtle coconut flavour to your baked goods. Imagine it as a tropical vacation in a can, bringing a hint of paradise to your kitchen.

17. Use Sweet Potato Puree for a Nutritious Option

Sweet potato puree is another great egg replacer. It adds moisture and a slight sweetness. Use 60 grams to replace one egg; it is perfect for dense cakes and muffins.

It’s the wholesome comfort food that sneaks nutrition into your treats.

18. Tapioca Starch Is Your New Gluten-Free Friend

Tapioca starch mixed with water (one tablespoon starch to two tablespoons water) provides excellent binding properties and is ideal for cookies and cakes. It’s the loyal companion that ensures your gluten-free bakes stay perfectly together.

Your Vegan Baking Journey Starts Now!

With these 18 hacks, you’ll never miss eggs in baking again. 

Each substitute brings its own unique flair and benefits, turning your kitchen into a playground of vegan possibilities. 

Try them out and discover your new favourite vegan baking secret. Happy baking and may your cakes always rise to the occasion!