Eggs can be a staple ingredient for everything from cakes and cookies to breads, muffins, pies and more, but baking without eggs doesn’t mean you have to miss out on your favorite baked goods. Whether you’re exploring vegan baking recipes, wanting to cook with vegan substitutes, accommodating allergies or simply ran out of eggs, see the list below to discover 11 substitutes you likely have on hand and which egg substitute for baking best suits your recipe.
Mixing 1 tsp (7 g) of baking soda with 1 tbsp (15 g) of vinegar can replace 1 egg in most recipes. When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy. This substitution works best for cakes, cupcakes, and quick breads.
GROUND FLAXSEED OR CHIA SEEDS & WATER
You can combine 1 tablespoon of ground flaxseed or ground chia seeds with 3 tablespoons of water to create a thick, gelatinous mixture for baking without eggs. This replacement works best in dense baked goods like fudge raspberry mocha brownies, chocolate chip cookies or banana bread, and should sit for several minutes to thicken before you add it to a recipe. Keep in mind that you may notice a slightly earthy flavor in finished baked goods.
Process whole flaxseed or chia seeds into a finely ground powder using the KitchenAid® Coffee and Spice Grinder. Simply fill the spice grinder with whole seeds, then use the one-touch operation to press down on the lid and begin grinding until the contents reach your desired consistency.
Substitute each egg for ¼ cup of plain yogurt to help compensate for the moisture eggs add to dense baked goods. Yogurt substitutes are ideal for things like coconut lime bars, cheddar cheese and chive muffins or fudge brownies with walnuts and dark chocolate glaze and work best when it’s thoroughly whisked before adding it to a recipe. It doesn’t assist with leavening recipes the way eggs do, so you may have to compensate by adding extra baking powder or baking soda in recipes meant to be light and fluffy.
Replace each egg with ¼ cup of buttermilk to help create rich and decadent cakes and brownies. Buttermilk can help add moisture and structure to recipes but doesn’t assist with leavening, so only use this substitute in recipes like naked pumpkin cake with caramel buttercream that already have leavening agents on the ingredients list.
VINEGAR & BAKING SODA
Combining vinegar and baking soda creates a chemical reaction that releases carbon dioxide, replacing the leavening typically achieved with eggs to produce light and airy baked goods. You can combine 1 tablespoon of vinegar with 1 teaspoon of baking soda to replace each egg in fluffy confections like strawberry shortcake cupcakes, mini lemon cake or homemade pancakes.
Which Egg Substitute Made the Best Cake? | Gemma’s Test Kitchen
FAQ
What is a good substitute for eggs in a cake?
Can I use milk instead of eggs in cake?
What can I substitute for eggs in a cake mix?
They are full of protein and healthy fats along with iron, vitamins, and minerals. One of the easiest replacements for eggs in a cake mix is a combination of vinegar and baking soda. Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar together in a separate bowl to replace one egg.
What are the healthier substitutes of coffee?
Individuals who cannot consume coffee have a few alternatives to choose from. For individuals who have acid reflux or who want a less-stimulating caffeinated beverage, green tea is a healthy option. Alongside its lower caffeine content, green tea also contains the health promoting plant compounds L-theanine and epigallocatechin gallate(EGCG). L-theanine has been shown to promote a state of calm awareness; providing the attention and alertness associated with coffee, without the overstimulating side effects. Brewed cacao powder(not to be confused with cocoa) is another healthy option that has even less caffeine than green tea. Cacao powder is made by cold-pressing raw cacao beans, then that powder is brewed like coffee. Cacao contains antioxidants and a compound called theobromine, which is a naturally occurring stimulant that promotes wakefulness and is less stimulating compared to caffeine. Brewed cacao may not be appropriate for individuals with acid reflux.
What is a good egg substitute for baking?
1 Flax Egg = 1 Tablespoon Flaxseed Meal + 2 ½ Tablespoons Water Flax eggs are one of our favorite egg substitutes for vegan and egg-free baking because they are simple to make, versatile, and add extra omega-3s and fiber. They are excellent at adding moisture and a slight binding quality as well.
Can you use tofu instead of eggs in a cake?
However, it’s worth noting that tofu should only be used to replace a maximum of two eggs per recipe.Using more than that will cause your cake to be too dense. ¼ cup pureed, smooth tofu is a perfect substitution for 1 egg.