8 Simple Egg Substitutes for Vegan Baking

Don’t Eat Eggs? You are not alone. Due to the rapid growth of people adopting a plant-based or vegan lifestyle, many more egg-substitutes are popping up on store shelves and recipe blogs alike. Check out this quick informative guide for the best egg-less egg replacements to use in any baking recipe especially those powered by Growing Naturals.

1. Store Bought Egg Replacer

Try these gluten-free, allergen-friendly and tasteless alternatives. These store bought egg substitutes are made mainly with potato starch and are a great buy when you are in a cooking crunch!

    2. DIY Egg Replacer

    Satisfy the DYIer in you with this simple recipe for a DIY powdered egg replacer just like the ones you would buy in the store. Place all the ingredients in a bowl and combine them well, then store in an airtight container. 

    • 2 1/2 cups potato starch
    • 1 1/2cups tapioca starch
    • 2/3 cup baking powder
    • 1/3 cup baking soda

    This recipe makes 50 egg substitutes that can be stored in the refrigerator until they are needed. You can make one batch of this and be good for a baking party!

    3. Fruit

    Fruit is nature’s candy. This all-natural alternative will spruce up any recipe and leave your lucky consumers wanting more, in a healthy way. Use 1/4 cup of fruits like bananas or applesauce to replace 1 egg. This trade secret is used mostly for fudgy brownies like these and moist cakes.

    4. Tofu

    Tofu is high in protein and provides a silky-smooth texture for all of your baking desires. Use about 1/4 cup of tofu per egg for moist cakes, breads, cookies, brownies and even pies like this one.

    5. Flax Seeds or Chia Seeds

    Flax and chia seeds are a great source of Omega-3 fatty acids. These are an essential nutrient for brain health and physical energy. The seeds are mixed with water to make a gel-like substance. 

    Here is a step-by-step tutorial of how to make a flax or chia egg. Use this for anything from cupcakes to doughnut holes, YUM.

    6. Baking Soda & Vinegar

    An old folk remedy for various ailments, who would’ve thought this would also work wonders for the air-like consistency of light cakes, meringues, cupcakes and even some cookies.

    Use 1 teaspoon of baking soda + 1 tablespoon of vinegar to replace 1 egg.

    7. Pea Protein

    Growing Naturals pea protein makes for a great 1:1 egg replacer in terms of function in a baked recipe, where 1 unpacked scoop would approximately count for 2 eggs. Depending on the flour used, water should be added as needed to get the appropriate batter/dough viscosity.

    Can you use rice protein as an egg replacer? Unfortunately, rice protein does not provide egg-like functions, but it could still be added as a source of vegan protein into the baked good. 

    Need inspiration? Check out these delicious Cinnamon Crunch Protein Muffins.

    8. Aquafaba 

    Aquafaba is the latest in vegan egg replacers. Not only is it virtually tasteless, it's an eco-friendly option being made from the liquid drained from a can of chickpeas!

    Ideally, aquafaba should be about the same consistency of egg whites to function as a proper egg substitute. So if it seems too watery, experts suggest simmering it on the stovetop until it's slightly reduced.

    • For 1 whole egg, use 3 tablespoons of aquafaba
    • For 1 egg white, use 2 tablespoons of aquafaba

    You get about 1/2 cup to 3/4 cup liquid from 1 can of chickpeas. So approximately 8-12 tablespoons of liquid for use and potentially 3-4 whole egg replacements.


    Written By: Sarah Roberts

    Reviewed and Edited By: Scarlett Full, in-house Registered Dietitian

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