Top 5 Vegan Egg Substitutes for Flawless Baking

Cracking the Code on Vegan Baking Hacks

Eggs serve multiple roles in baking: structure, leavening, and moisture. To replace them effectively, you need to match the substitute to the recipe.

1. Flax Eggs

Mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and let sit for 5 minutes. Best for: Cookies, muffins, and dense breads where a nutty flavor is welcome.

2. Applesauce

Use 1/4 cup unsweetened applesauce per egg. Best for: Moist cakes and muffins. Reduce other liquids slightly to compensate.

3. Silken Tofu

Blend 1/4 cup silken tofu until smooth. Best for: Dense, moist bakes like brownies and pound cakes. It adds protein without altering the flavor.

4. Aquafaba

The liquid from a can of chickpeas! Whip it up to replace egg whites. Best for: Meringues, macarons, and adding lift to light cakes.