The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Egg-Free Baking
Facebook Tweet Google+ Pinterest Email More Sharing Options

Egg-Free Baking

If you’ve got a sweet tooth, or just like to unwind by whipping up something special in the kitchen, baking without eggs can seem like a daunting task, especially for new vegans. In baking, eggs are mainly used as a binding or thickening agent that brings all the ingredients together. In reality, there’s plenty of vegan-friendly alternatives that not only fulfill this crucial role but actually add to the taste of your homemade treats.

Here’s just a few egg substitutes for those all-important cakes, brownies, cookies, muffins and other delicious homemade goodies.

  1. Silken Tofu - tofu makes a great stand-in for scrambled egg, but silken tofu can be blended with liquids to create an egg substitute suitable for use in baking. The resulting mixture will be comparatively heavy, so this is best reserved for dense treats (think sticky brownies rather than light and fluffy fairy cakes!) Tofu has the additional benefit of being virtually tasteless, making it perfect for those vanilla-flavoured treats. Make sure you use silken tofu though, as it tends to blend better than firmer varieties.
  2. Vegan-friendly yogurt - when thoroughly beaten, this is a quick and easy way to add moisture to your batter. Experiment with fruity yoghurts to add extra flavour.
  3. Ground Flaxseed - a fantastic source of Omega 3 fatty acids, flaxseed does have a granola flavour so should only be used in recipes where this will be a welcome addition, such as oatmeal biscuits. Opt for golden flaxseed if you don’t want to add extra colour to your recipe, and remember to freeze any prepared flaxseed you’re not using, as this will help preserve the nutrients.
  4. Mashed banana - handy if you don’t have the time to visit a specialist store, but it will add a distinctive banana flavour so steer clear if you’re cooking something with a delicate taste! Really ripe bananas tend to work the best.
  5. Baking powder - mix with water and oil to create an easy, flavour-free egg replacement.
  6. Mashed canned/pureed fruit - a can of mashed or pureed fruit adds flavour and moisture to baked treats.
Healthy Snacks Delivered Monthly

Leave a Comment

  1. No Name
    Thank you for sharing and giving some ideas on baking. I have been baking for a long time and use most of this already when cooking. Voted
    Log in to reply.
    1. Jessica Thornsby
      Jessica Thornsby
      Thank you! I have been baking for a long time too - I think it's a good stress reliever!
      Log in to reply.
  2. Veganara
    Veganara
    Voted. Great blog. I most often use flax-seeds as a subsitute for eggs in baking, and I love the nutty flavour it gives. I didn't know about all these other ones.
    Log in to reply.
    1. Jessica Thornsby
      Jessica Thornsby
      Thank you! I really like flaxseeds in oatmeal cookies - really tasty!
      Log in to reply.
      1. Veganara
        Veganara
        I have just seen your bio Jessica - so you are from Sheffield? Sheffied, England, I presume that is! Another Brit writer on TFV apart from me, yaaay!!
        Log in to reply.
        1. Jessica Thornsby
          Jessica Thornsby
          Yep - from Sheffield in South Yorkshire :)
          Log in to reply.
          1. Veganara
            Veganara
            Great! Have you seen my latest recipe, My Magnifique Creamy Vegetable Soup? If not, please check it out, if you get a chance! :-)
            Log in to reply.

Explore

Connect with The Flaming Vegan

Sign Up to Vote!

10 second sign-up with Facebook or Google

Already a member? Log in to vote.