Baking without eggs? We have listed the perfect egg replacements!
Much has changed lately; everyone suddenly drinks coffee with almond milk, eats spelt instead of wholemeal bread, no longer uses sugar but agave syrup or dates and rather chooses coconut oil than butter or olive oil. e think this is actually quite a positive change! Just like eating less meat and reducing the consumption of animal products. But when baking a banana bread or cake, it often seems as if you can’y leave out the eggs.. but its very much possible! That is why we made a list of 10 perfect egg replacements with which you can continue to make your tastiest baking!
Do you have an addition to our list of egg replacements? Let us know; we ensure that we keep the list up to date. Sharing is caring, right?
THE BEST EGG SUBSTITUTES:
- Half a mashed banana
The banana, our all time favorite! Banana is ideal to use in a cake or pancakes. In addition, the banana provides a sweet taste and an average firm structure.
Per banana (100 gr): 89 kcal, 1.1 g protein, 21 g carbohydrates, 0 g fat, 2 g dietary fiber
- 1 tablespoon of ground chia seeds with 3 tablespoons of water
One of our favorite egg replacements! Chia seeds have a neutral taste and can be used for almost any baked good. Chia seeds mixed with water provide a certain substance similar to egg. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for about 10-15 minutes.
Chia seeds (100 gr): 472 kcal, 19.8g protein, 12g carbohydrates, 30.7g fat
- 1 tablespoon of broken flaxseed with 3 tablespoons of water
Flaxseed is the seed of a plant. That is why flaxseed consists of many healthy fats and fiber! Flaxseed with water is the queen of egg alternatives in sweet baked goods, making it one of our favorite egg substitutes at the moment. Mix 1 tablespoon of broken flaxseed with 3 tablespoons of hot water and let it rest for a while. Mix in the blender and here you go; perfect faux egg!
Flaxseed (100 gr): 477 kcal, 19g protein, 13g carbohydrates, 31g fat, 35g dietary fiber
- 3 tablespoons of chickpea flour with 3 tablespoons of water
Chickpea flour is flour that is made from dried chickpeas. Chickpea flour is best used as an egg substitute in savory dishes, such as a savory pie. Mix 3 tablespoons of chickpea flour with 3 tablespoons of water, let it rest et voilà.
Chickpea flour (100gr): 322 kcal, 22g protein, 45g carbohydrates, 6g fat, 4g dietary fiber
- 3 tablespoons of nut butters, peanut butter or tahini
3 tablespoons of nut butter, peanut butter or tahini works very well for tying the dough. Ideal for cookie dough for instance!
Nut Butter -on average- (100g): 595 kcal, 23.9g protein, 18.5g carbohydrates, 49g fat
- 80 grams (unsweetened) apple sauce
Apple sauce is also a very good egg substitute. Just like the banana, apple sauce ensures a slightly sweet taste and an average firm structure of your baked good. 80 grams of apple sauce equals about 3 tablespoons.
Apple sauce (100 gr): 77 kcal, 0g protein, 19g carbohydrates, 0g fat, 1.5g dietary fiber
- 3 tablespoons of pureed fruit (plum, about 45 grams)
Just like banana and apple sauce, plum is a very good egg substitute. This ensures a soft sweet taste, so it’s useful to use as a substitute in a cake or something sweet
Plum (100gr): 46 kcal, 0.7g protein, 11g carbohydrates, 0.3g fat
- 50 gr mashed sweet potatoes
Sweet potato is also a very nice egg substitute in savory dishes. We don’t recommend adding this to your banana bread though. Not much of a succes if you ask us !
Sweet potato (100gr): 86 kcal, 1.6g protein, 20g carbohydrates, 0.1g fat
“No-egg” is an egg replacement that you can find at many super markets nowadays (at Jumbo for instance for our Dutch bakers). To be honest, we don’t have experience with no-egg ourselves, since we have opted for the “more natural” options to replace eggs so far. But it is certainly a quick and easy vegan solution!
No-egg (100 gr): 444 kcal, 56g protein, 22g carbohydrates, 13g fat
- 65 g plant based yoghurt
Finally, plant based yoghurt is a type of yoghurt that is not made from animal products. Examples of these are; soy yoghurt, coconut yoghurt or almond yoghurt. Plant based yoghurts make for a soft and smooth cake or pie.
Vegetable yogurt (100 gr): 91 kcal, 4.7g protein, 12g carbohydrates, 2.7g fat, 0.4g dietary fiber
Of course it differs per recipe how you can best replace the eggs. Sometimes you had better not replace them at all. Eggs have a binding function and an alternative does not always take over sufficiently. You will have to experiment with this yourself to find the right ratio! But we believe in you ..
In addition to their binding function, eggs also have a rising function. The above replacements do not have this function. Fortunately, there is an easy solution for this; a little extra baking powder / baking soda!
We already have a number of recipes on our website that don’t require eggs at all. Our vegan banana bread for instance.