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Walker Bex / Food and Recipes / Baking
Vegan Egg Substitutes for Baking
Match an egg replacement to the egg's job in the recipe instead of using one swap everywhere.
Quick answer
Flax or chia gel helps bind dense muffins; aquafaba can add foam; mashed banana adds moisture and flavor. Neither behaves exactly like an egg in every cake.
What you need
- For one binding egg in a dense bake, mix about 1 tablespoon ground flaxseed with 3 tablespoons water and let thicken.
- For a light foam, use aquafaba in a tested recipe; for brownies, commercial egg replacer may be more predictable.
How to make it work
- Identify whether the original egg provides binding, lift, richness or structure.
- Test the replacement in a small batch, keep oven and pan unchanged, and compare crumb and height.
Checks and useful changes
- A banana swap changes sweetness and flavor; flax specks and texture are visible.
- For angel food cake or custard, use a vegan recipe developed for that result rather than a blind one-for-one swap.