Egg Substitutes

Egg Substitutes

Baking without an egg can be tricky but if the right ingredients are used, results could be amazing. Egg substitutes are food products which are used as egg replacement in baking. Eggs serve many function in baked goods. There are plenty of substitutes available. Our substitute table will help vegan people and people with egg allergies bake and prepare dishes that calls for eggs. Its a real keepsake, print it and keep it handy for your  reference. I personally prefer pureed fruits (applesauce being my favorite) in my cake as a substitute and the results are amazing. If the recipe calls for 3 eggs – use 3/4 cup of pureed fruit ( 1/4 cup per egg)  and 1 1/2 teaspoon of baking soda ( 1/2 tsp. per egg) and bake them 5-6 minutes longer than the actual baking time.

 

For each EggQuantityWhen to Add
Whipped Silken Tofu1/4 cupAdd when recipe calls for "Add Egg"

It works well in any recipe that calls for an egg. Use it in cakes, breads, muffins and cupcakes.
Pureed Fruits like applesauce, OR pureed prunes, OR plumped raisins OR softened dates1/4 Cup + 1/2 tsp. baking powderAdd while mixing wet ingredients

Works well with Cakes.
Yogurt OR Buttermilk1/4 CupAdd while mixing wet ingredients.

Works well with Cookies.
Multiple ingredients2 Tablespoon water + 1 Tablespoon Oil + 2 Teaspoon Baking PowderMix all of them and add when recipe calls for "Add Egg"
Multiple ingredients1 Teaspoon Vinegar + 1/2 Cup Almond OilMix them and add when recipe calls for "Add Egg"
Multiple ingredients1 Tablespoon grounded flax seeds + 3 Tablespoon water + 1 Tablespoon any oil (except Olive oil) + 1 teaspoon baking powder + 1 teaspoon corn starchMix all of them and add when recipe calls for "Add Egg"
Multiple ingredients1 teaspoon of baking soda + 1 tablespoon of vinegarMix them and add when recipe calls for "Add Egg"

Works well with Cakes and cupcakes.
Multiple ingredients2 Tablespoons of unflavored gelatin + 1 cup of boiling waterFor each egg use - 3.5 tablespoons of this gelatin mixture
Soda Can - for cake mixes1 canAdd while mixing wet ingredients

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6 Responses

  1. Experimental says:

    How does yogurt affect cakes?

    • Ruchi says:

      Yogurt makes the most moist cakes.
      If baking powder is added to the recipe, yogurt helps to activate that resulting in moist cakes.

  2. namita says:

    Hi Ruchi in the table above you have said use baking powder with the Apple puree but later you have said baking soda (bicarbonate of soda) which do you mean?

    I have never baked without eggs….do you get the same results? Can the applepuree be used with the hummingbird cupcake recipe as I get great results with that recipe but haven’t attempted it without egg.

    When using the fruit puree is the fruit flavour quite strong or relatively subtle in the cake?

    Thanks 🙂

    • RK says:

      Thanks for stopping by Namita. In the table it is clearly stated “use 1/4 cup pureed fruit + 1/2 teaspoon baking powder”. I do not see baking soda in that table, are you referring to a particular recipe?
      Hummingbird cake uses eggs as well as a fruit in its batter and replacing eggs in that recipe with a pureed fruit may result in a fruity flavored cake. If using applesauce for this cake then you will have a strong apple-y flavor in your cake. Hope that helps!!

  3. Jasmine says:

    Thanks for this cheat sheet. Have printed it out and will use for all my egg-less baking.

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