Substituting Egg

Flaxseed is used as an egg substitute for binding mixtures together. Replace 1 egg with 1 tbsp flaxseed and 3 tbsp water. You can use flaxseed as an egg substitute in a variety of bakes including cookies, muffins, granola bars and pancakes.
Why not try using flaxseed in our delicious Vegan Chocolate Orange Pancakes. They’re simple to make and super yummy.

Top Tip:
Ground the flaxseed with the water and leave it for five minutes. This should allow it to thicken to a consistency more like egg white and therefore can be used in the same way you would use an egg. Or with some recipes, you’ll simply blend the flaxseeds in with your other ingredients. Just remember to follow the recipe to the letter when experimenting with new ingredients.

Tofu is used in many vegan recipes and vegan bakes. For example, in our Vegan Chocolate Cake, we use tofu to create a creamy paste by blending it with oil and vanilla.
For other recipes, you’ll see silken tofu used instead of egg. Silken tofu is a specific kind of tofu that is fantastic as a vegan egg substitute for adding texture to your bakes. Replace 1 egg with 60g of silken tofu. You can use silken tofu to add texture to your savoury baking. We love it in quiches and pies. But you can also use it in sweet recipes including chocolate mousse, cheesecake and tiramisu.
Silken tofu is ideal for a creamy cheesecake. And it definitely doesn’t need to be Easter to whip up our scrumptious Vegan Easter Chocolate Cheesecake – you can do it any time of year.

Top Tip:
When using regular or silken tofu in your vegan baking, it’s important to buy firm or extra firm tofu as it has much less liquid in it. You don’t want to have to spend ages squeezing the liquid out before you can get started on your bake!

Apple sauce and baking power is a great combination to use as an egg substitute for baking as it adds moisture to your bakes. Replace 1 egg with 60g apple sauce and 1tsp baking powder. Try it to add some moisture to cakes, cupcakes and muffins.
Packed with flavour and oh-so moist, our Vegan Carrot Cake is the perfect recipe to try the first time you substitute egg with apple sauce and baking powder. 

Top Tip:
You should use unsweetened apple sauce, otherwise it will add more sweetness to your bake. If you only have sweetened apple sauce, try and reduce the sugar elsewhere in your recipe if possible. 

Just like apple sauce and baking powder, using mashed banana as an egg replacement in baking will add some moisture to your bakes. Replace 1 egg with 1 mashed banana. This is best used in cakes, cupcakes and muffins when you want to add some moisture without using an egg.
OurVegan Banoffee Cupcakes is a great recipe for using up those overripe bananas cluttering up your fruit bowl. 

Top Tip:
The best types of bananas to use in baking are overripe. Yes, those brown bananas that no one wants to eat are just perfect. You can even freeze your overripe bananas to save them for when you need them in your bakes. 

Aquafaba is the liquid left over from tinned chickpeas and can be used as an egg white substitute. It’s important to remember, it’s not a whole egg substitute – just the egg whites. 
Just like egg whites, it’s great for adding air and volume to your baking. Replace 1 egg white with 4tbsp aquafaba. Aquafaba can be used to add air and volume to cakes, as well as giving doughnuts that classic airy texture that we all love. It can also be used in royal icing and to make meringues – it’s ideal for a vegan pavlova. You could also use it in your vegan macarons or vegan chocolate mousse.
You’ll be whipping up some aquafaba in our scrumptiousVegan Chocolate Yule Log or Vegan Pavlova recipes.  

Top Tip:
Reducing your aquafaba makes it easier to whip up – which we all know is essential for that light and fluffy texture. To reduce it, pop it in a saucepan over a medium heat and leave to simmer until it has halved in volume. Then chill it in the fridge and you’ll find that the consistency is much closer to egg whites. 

Have you heard of using soya milk mixed with lemon juice? If you’re making a cake, it’s a great egg substitute. In fact, we use it a lot of our ‘classic’ vegan bakes. Replace 1 egg with 200ml soya milk and 15ml (1tbsp) lemon juice. This is one of our favourites to use in our ‘classic’ vegan bakes including vegan Victoria sponge, vegan chocolate cake and vegan lemon drizzle cake.
Choose from our Vegan Lemon Drizzle Cake, Vegan Brownies, Vegan Victoria Sponge or Vegan Chocolate Cake. 

Top Tip:
To make this vegan egg replacement, simply add the lemon juice to the soya milk and stir until the mixture begins to thicken and curdle. Then set it aside for 10 minutes to allow it to thicken to a buttermilk consistency. 

Swapping out eggs or egg whites for these plant-based alternatives is just one way to boost your vegan baking skills. For more options head to our vegan swap sheet, whether you want to replace milk, butter, cream, chocolate or honey. 

Eggs, they’re a baking staple. They add moisture, bind ingredients together, create texture and help cakes rise. Is there anything they can’t do? But when it comes to vegan baking, cakes are most definitely out of the question. 
So, what can you use as a vegan egg substitute? Luckily you have some quality vegan ingredients to use instead of eggs to create plant-based treats in your kitchen at home. Why not try the following?