12 best vegan egg substitutions
Discover the best egg substitutions for when you're running low or if you have dietary restrictions. From chia eggs to chickpea flour, we find the best replacements
When it comes to cooking and baking, versatile eggs are a staple ingredient. They add texture, bounce, flavour and help bind mixes together – many recipes would fail without them. So, what do you if you're vegan? Or you've got started in the kitchen only discover you're out of eggs? Luckily there are lots of ingredients which can be used as egg substitutes – some of which you may already have in your kitchen.
The trickiest part about replacing eggs is knowing which substitute can be used in which dishes. Aquafaba, for example, is an excellent option for replacing egg whites but may not work if you need the richness of a yolk. And mashed banana is good for cakes but only if the flavours work well.
Below, you'll find the best egg substitutions to use in sweet and savoury dishes. So whether you follow a vegan diet, or you're in need of a last minute replacement, you'll find plenty of alternatives to try.
Discover more tips with our guide to common ingredient substitutions and our best flour substitutions.
What are the best egg substitutions?
1. Aquafaba
That's right, you can make an impressive egg white substitute using the water from a drained can of chickpeas. Simply set the chickpeas aside and whip the liquid until foamy or soft peaks start to form, just like you would with regular egg whites.
More like this
1 egg = 3 tablespoons aquafaba
Give it a go: try our crunchy vegan meringues, vegan Eton mess and ginger & marmalade roulade.
2. Ground flax seeds
One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.
The binding properties of flax seeds make this a great addition to cookies, brownies and other sweet treats. However, flax eggs won't add to the rise of cakes, so you may need to add a pinch of baking powder once thickened.
1 egg = 1 tablespoon of ground flax seeds + 3 tablespoons of water
Give it a go: try our protein pancakes, vegan chocolate brownies, vegan rhubarb & custard bake and vegan cherry & almond brownies.
3. Apple purée
This sweet sauce is made by cooking apples until they break down completely, becoming a smooth paste. It's perfect for adding to any number of cakes and bakes, and will add moisture as well as bind together the mixture together as it cooks.
The flavour of apple is subtle, so some people may prefer to use this purée in recipes which call for mashed banana, which can have a distinctive taste. Find it in the health food or baby food aisles in the supermarket.
1 egg= ¼ cup apple purée
4. Yogurt (regular or dairy-free)
If you're looking to add moisture to your bakes, try swapping eggs for coconut, soya or Greek yogurt. Like apple sauce, it has a subtle flavour and helps bind ingredients together, giving deliciously rich results. However, you may need to bake for an extra 10-12 minutes to cook the mixture all the way through.
1 egg= ¼ cup yogurt
Give it a go: try our vegan birthday cake, vegan carrot cake and cookies & cream brownies.
5. Mashed banana
Mashed banana can be a great substitute for eggs in baking. However, it works best in recipes which call for it specifically, as the flavour of banana is quite strong. Anyone who isn't a fan of bananas may wish to switch it for pumpkin or apple purée instead.
1 egg = 1/2 banana
Give it a go: try our vegan banana bread, vegan banana cupcakes and vegan banana pancakes.
6. Silken tofu
You might be surprised to hear that silken tofu makes an excellent substitute for eggs in savoury or sweet dishes, such as vegan cheesecake or chocolate mousse. However you use it, you'll need to whip it until smooth, otherwise you'll be left with noticeable chunks of tofu in your mixture. And you may need an extra pinch of baking powder or bicarb of soda, to help your bake rise.
1 egg = 1/4 cup of silken tofu puréed
Give it a go: try our tofu brekkie pancakes.
7. Chia seeds
Similar to flax seeds, chia seeds can be mixed with water and left to thicken, creating what is commonly called a chia egg. The gel-like texture of a chia egg makes this a brilliant binder. The same way that you can thicken smoothies by adding a handful of chia seeds, you can add hold together vegan bakes and puddings with their impressive gluey-ness.
1 egg = 1 tbsp chia seeds + 2.5 tbsp water
Give it a go: Try our chia & oat breakfast scones with yogurt and berries and vegan gingerbread cookies.
8. Coconut oil
Coconut oil is widely used as an egg replacement in vegan baking and it's easy to see why. Once melted, this delicious oil will mix well into most batters, brownies and bakes. And it can be used to replace eggs when you're breading foods, such as tofu, before baking or frying.
Others oils, such as vegetable oil, can also be used to replace eggs. However, anything with a strong flavour will affect the end results.
Something to note when cooking with oil, you should be careful not to add too much, as this can result in a greasy bake, as well as contributing to the calories and fat content.
1 egg = 1 tablespoon coconut oil
Give it a go: Try our vegan lemon cake and vegan sticky pear pudding.
9. Pumpkin purée
Pumpkin purée is another great egg alternative for vegan baking. The sweet flavour, smooth texture and vibrant colour mean this handy ingredient lends it perfectly to cakes, cookies, brownies and quick breads. You can buy it ready-made in a can or you can try making your own.
1 egg = ¼ cup pumpkin purée
10. Bicarbonate of soda and apple cider vinegar
If the recipe you're making requires eggs to rise, then you could try replacing them with a mixture of bicarbonate of soda (sometimes called baking soda) and apple cider vinegar. When combined, they set off a small chemical reaction which provides a light, airy texture to cakes.
1 egg = 1 teaspoon bicarbonate of soda and 1 tablespoon apple cider vinegar
Give it a go: Try our vegan sponge cake and vegan chocolate cake.
11. Chickpea flour
Got a bag of unused chickpea flour in your kitchen? Try using it to make vegan scrambled eggs. Simply add water and mix until it a smooth paste forms, then add spices or chopped veg and cook just as you would regular scrambled eggs. The chickpea flour will take on a wonderful firm texture as it cooks. You can even add it to cake mixes, cookies, brownies and pancakes. The chickpea flour will bind as it cooks, giving your bake a sturdy texture.
Be warned, although cooked chickpea flour is very subtle, it has an unpleasant flavour when raw – so make sure you cook all your recipes fully before serving.
1 egg = 3 tablespoons chickpea flour + 3 tablespoons water
12. Liquid egg substitute
Gone are the days of flavourless powdered egg replacements, now you can buy a liquid 'no-egg egg'. There are a few on the market to choose from, so you may want to check the ingredients and recommendations for use before adding to a recipe.
For even more egg-free sweet treats, check out our best ever vegan baking recipes.
Enjoyed these egg substitutions? See more useful tips...
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What ingredients would you like to know swaps for? Leave a comment below...
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