We’ve shared dozens of recipes with you that prove that being vegan does not and should not keep you from enjoying your favorite food, desserts included. While it is true that a vegan diet does not permit the use of certain ingredients, you can always find a perfect substitute that will do the trick just as well.
Today, let’s check out some substitutes for egg in baking and learn how to use them.
A banana can be a great substitute for an egg when you want to use it for baking. A banana will help to hold the air bubbles and also add that thickness and binding to the recipe, while adding a rich and delicious flavor.
To Use: Blend or mash half of a banana to get the equivalent of one egg. Use it in your recipes for cakes, muffins, pancakes or breads.
When using flaxseeds as a substitute, try and use the golden variety, as it will be lighter in color and will be closer to the color that using an egg in the recipe will impart. To make it come to the consistency of a beaten egg, grind the flaxseeds and add some water to make a paste that will have the texture of a beaten egg.
To Use: Grind one tbsp flaxseeds with three tbsp water to get the consistency of one egg. Use it in your recipes for muffins, pancakes or cookies.
- Silken Tofu
Using silken tofu in your baking will not add any taste, so you can easily use it in cakes and add it only for the binding. If you are using it for your cookies, add a teaspoon of starch to avoid it from making the batter too fluffy.
To Use: Blend 1/4th cup silken tofu to get the equivalent of one egg. Use it in your recipes for brownies, cookies and cakes.
- Soy Or Rice Yogurt
Using yogurt will add that binding and moistness to your recipes, and will give it a taste that depends on the flavor you are using, though it may be very light.
To Use: Using 1/4th cup yogurt will be equivalent to one egg. Use it in your recipes for cakes, muffins and breads.