Vegan substitute for Eggs in baking
Eggs bind, leaven, enrich and add moisture. Pick the replacement that matches the job the egg was doing in that specific recipe rather than one universal swap.
Options, ratios and best uses
Flax egg
1 tbsp ground flax + 3 tbsp water = 1 eggRest 10 minutes until gel forms; adds a nutty note.
Best for: muffins, cookies, brownies
Aquafaba
3 tbsp chickpea liquid = 1 eggWhips to stiff peaks with a pinch of cream of tartar.
Best for: meringue, macarons, mousse
Apple sauce
60 g = 1 eggAdds moisture and mild sweetness; reduce sugar slightly.
Best for: cakes, quick breads
Mashed banana
half a banana = 1 eggDistinct flavour — best where banana suits.
Best for: pancakes, loaf cakes
Commercial egg replacer
per pack instructionsPotato and tapioca starch blends behave most neutrally.
Best for: anything, reliably
Tips
- Never replace more than three eggs in one recipe
- Add 1/4 tsp extra baking powder for lift
- Chill batter so starches hydrate before baking
Avoid
- Using banana in delicate vanilla cakes
- Skipping the flax resting time
Questions people ask
What replaces eggs in a cake?
Apple sauce plus an extra 1/4 tsp baking powder per egg keeps crumb soft without changing flavour.
Does aquafaba really make meringue?
Yes. Whip chilled chickpea liquid 8-12 minutes with sugar and acid for stable peaks.