13 best vegan egg substitutes for baking and cooking

From banana and chia seeds to flaxseed and vegan egg replacements, there are so many vegan egg substitutes to choose from. Our guide to vegan eggs will help you to choose the right one for your recipes.

Traditionally one of the most difficult to master areas in cuisine, vegan egg substitutes are now more prevalent than ever.

Over the years, bakers and cooks have been experimenting with ingredients to create vegan eggs for cooking and baking.

Using ingredients found in our kitchen cupboards, fridges, and fruit bowls, they’ve used everything from bananas to seeds to see what works best as a replacement for eggs.

You may be surprised at some of the ingredients you can use as vegan egg substitutes, including seeds, fruit and beans to name a few.

In terms of achieving the right texture in both savoury and sweet recipes, the following list gives you a good reference of what vegan egg substitutes to use, how much to use and which recipes they are best suited for.

How to add colour to vegan egg recipes

If you are looking to add that egg colour to your recipes (think egg mayonnaise, scrambled egg etc) – turmeric is your go-to ingredient to get that perfect yellow/orange colour. Make sure you use sparingly though as it has a slightly spicy taste.

How do you replicate egg flavour in vegan recipes?

Black salt, also known as kala namak is volcanic and has a very strong sulphuric, egg-like flavour. This egg flavour makes it perfect for recipes like vegan egg salad, fried egg, quiche, omelette, and even vegan French toast.

As kala namak does have quite a strong aroma, make sure you use sparingly so it doesn’t overwhelm the other flavours of your dish. A quarter of a teaspoon is the most you want to use when following recipes to make vegan egg mayo for example.

Both Pret and Marks and Spencer now offer vegan egg mayonnaise sandwiches that use this very useful ingredient.

1. Banana

As well as giving you a little boost of energy amongst many other health benefits, ripe banana mashed up makes an excellent egg replacer in cakes, bread, muffins and brownies.

Check out this yummy recipe for banana cream cupcakes.

How to replace eggs with bananas

To replace 1 egg, use 120g (½ cup) of mashed banana.

Good for

Dense recipes, such as muffins, brownies, banana breads, loaf cakes, tray bakes and chewy textured foods, such as cookies.

Not good for

Lighter textured bakes and goods, such as cupcakes, meringues and savoury treats.

Health credentials

Banana can also be used as a replacer for oil and sugars. Simply increase the quantities by two to three times as much, and experiment with the flavours and densities created.

2. Flaxseed

One tablespoon of milled flaxseed mixed with 3 tablespoons of water (warm is best) creates what some refer to as the “flax egg”. Flax is also a rich source of vegan fibre which can help maintain a healthy digestive system.

Flax also featured on the Great British Bake Off when vegan week was featured on screen. All you need to do is mix the water and flax together then let it stand for a few minutes whilst it turns into a thicker, gloopier consistency.

It can be used in anything from cookies, bread, and pancakes right through to the more savoury options like nut roasts. It can have quite a strong nutty/bran like taste so bear that in mind when selecting recipes.

How to replace eggs with flaxseed

To replace 1 egg with flaxseed, use 1 tablespoons of milled flax seeds (freely milled is better) mixed with 3 tablespoons of warm water and mix. Leave to combine for an hour in the fridge before using.

Good for

Dense recipes such as bran muffins, granola, flapjacks, protein pancakes; and denser bakes, such as scones and nut cakes. Also works well to bind meatballs and other savoury goods.

Not good for

Any recipe with a gentle flavour profile because the flaxseed can be a bit overpowering.

Health credentials

Flaxseed has high levels of omega fatty acids combined with fibre and digestive-easing lignans to ease an upset stomach.

3. Apple

As well as adding a slight sweet taste, apple puree makes for a good egg substitute. Just add 4 tablespoons of puree to half a teaspoon of baking powder (useful as a raising agent).

Applesauce is mostly suited to the moist end of the baking spectrum to make recipes like cakes, cookies, and breads. It’s not suitable if you are trying to make anything more hard or crispy.

How to replace eggs with apple

To replace 1 egg with apple sauce, use 4 tablespoons of apple puree or 60g (¼ cup).

Good for

Dense recipes, such as muffins, brownies, banana breads, loaf cakes, tray bakes and chewy textured foods, such as cookies.

Not good for

Lighter textured bakes and goods, such as cupcakes, meringues and savoury treats.

4. Chia seeds

Well known as a nutritional powerhouse, chia seeds also make a great egg replacer. One tablespoon of chia seeds mixed with 2.5 tablespoons of water creates a “chia egg”.

Once mixed, let it stand just for a few minutes until it turns into a thicker substance. It’s most suited to the staples of baking – cookies, biscuits, bread, crepes and pancakes.

How to replace eggs with chia seeds

To replace 1 egg with chia seeds, use 1 tablespoon of chia seeds mixed with 2½ tablespoons water. Leave for at least an hour in the fridge, stirring occasionally, and use in the recipe.

Good for

Dense recipes including gluten-free cakes, nut-bakes, flapjacks and tray bakes, muffins and brownies.

Not good for

Cakes (including cupcakes), any recipe requiring a lighter texture, pastries and cookies. Small seeds will still be slightly hard and may affect texture, so avoid using in a smooth mix.

Health credentials

Chia seeds (especially when soaked) contain a high level of accessible fibre, calcium and omega fatty acids.

5. Tofu

The super-soft silken version of tofu makes a great vegan egg replacement in vegan desserts. You need 4 tablespoons and just mix that with half a teaspoon of baking powder.

Like applesauce, silken tofu works best in recipes that require moisture and binding, such as custards, vegan quiches, and baked goods like cheesecakes, muffins and bread.

Why not give this delicious vegan blondies recipe a go that uses tofu brilliantly.

It doesn’t end with sweet recipes for tofu either. You can also make a superb tofu scramble or tofu egg patty breakfast sandwich too using firm tofu when looking for something to start your day off.

How to replace eggs with tofu

To replace 1 egg with tofu use 4 tablespoons of silken tofu.

Good for

Creamy textures in recipes like smoothies, puddings, custards, and quiches. It also works well in savoruy dishes like scrambles and savoury vegan pies.

Not good for

Recipes that require a rise or fluffiness, such as cakes, soufflés, and certain breads. Tofu may not provide the desired leavening effect in these cases.

6. Chickpea flour

Chickpea flour (also known as gram flour or besan) is a staple in Indian cuisine and can also be used as a vegan egg substitute.

Take two tablespoons of chickpea flour with about 300-350g of plain flour and mix together to create the equivalent of one egg. If it becomes lumpy, use a sieve.

Using chickpea flour in place of eggs works very well in savoury items like burger and onion bhajis, nut loaves and is really good to use in pancake mixes.

How to replace eggs with chickpea flour

To replace 1 egg with chickpea flour, use 3 tablespoons of chickpea flour mixed well with 3 Tbsp of water.

Good for

Vegan omelettes, pancakes, nut loaves, savoury meatballs and dumplings.

Not good for

Light-textured sweet recipes, such as meringues and delicate cake sponges.

Health credentials

Chickpea flour is high in protein and low fat, and is also naturally gluten-free.

7. Aquafaba (water from a can of chickpeas)

You can also use the water from tinned chickpeas (known as Aquafaba) to make vegan eggs. Aquafaba is a great egg alternative to use when replacing egg whites in recipes as it can be whisked like egg whites. Plus, it’s an affordable option as you can simply use the water from a can of chickpeas when making a vegan curry recipe.

To make aquafaba, the water from a can of chickpeas needs to be whisked in a high-speed mixer until it starts to form peaks like egg whites.

This is the option most bakers use when making vegan macarons, meringue, mousse, vegan marshmallows, ice cream, butter icing, and when making vegan cheese recipes.

Check out these delicious recipes here made using aquafaba to give you some more inspiration.

How to replace eggs with aquafaba

To replace 1 egg in sweet recipes, use 3 tbsp liquid with 4 tbsp sugar (light white caster sugar works best). Whisk with a mixer until soft peaks, where the mixture holds shape, and then gently fold into the batter.

In savoury recipes, 1 egg is the equivalent of 3 tablespoons of aquafaba.

Good for

Mayonnaise, salad dressings, pavlova, fatless cakes, such as a Swiss roll, meringue, macarons, cupcakes, marshmallow fluff and even ice cream.

Not good for

Denser bakes and recipes that require a lot of mixing, such as fruitcakes – this will knock the air out of the aquafaba mixture.

8. Yoghurt

Yoghurt isn’t just great a tasty breakfast, it can also be used as an egg replacement in vegan baking recipes.

Ideally use natural yoghurt but you can use flavoured such as strawberry, vanilla or chocolate if you want to enhance the flavour of cake for example.

Vegan yoghurt is a great vegan egg substitute for cakes, cupcakes, and muffins. However, it shouldn’t be used when trying to create anything hard like cookies or biscuits.

This is because the yoghurt can make the mix too heavy so the cookies will not bake to a harder consistency.

How to replace eggs with yoghurt

4 tablespoons of yoghurt is the equivalent of one egg.

Good for

Moist and tender baked goods like muffins, cakes, and quick breads. It also works well in creamy dressings, dips, and no-bake desserts.

Not good for

Recipes that require structure, such as meringues or recipes that rely heavily on eggs for leavening, like soufflés. Vegan yogurt may not provide the necessary stability or rise in these instances.

9. Baking soda and apple cider vinegar

Baking soda isn’t just great for cleaning your kitchen, it also makes perfect cakes, muffins, and breads when combined with apple cider vinegar.

When these two ingredients are combined, a chemical reaction takes place that produces carbon dioxide and water as the baking soda reacts with the acidic ingredients to create small air pockets. This means it’s particularly suited for use in baked goods when you want to achieve a light, airy texture.

How to replace eggs with baking soda and apple cider vinegar

One teaspoon of baking soda mixed with one tablespoon of cider vinegar can be added to any baking recipe as a substitute for one egg.

Alternatively, use 1 Tbsp oil plus 1 Tbsp water plus 1 tsp bicarbonate of soda.

Good for

Cakes, muffins, soda bread, cookies and pancakes.

Not good for

Meringues, pastry, burgers, meat-alternative recipes.

10. Soy lecithin

If you want to replace egg yolks in a recipe, soy lecithin is a good option thanks to its binding properties. Soy lecithin is derived from soybeans and is commonly used in food manufacturing as an additive to improve the texture and stability of processed foods.

When used as an egg replacement, a small amount of soy lecithin can emulsify ingredients in place of eggs.

For example, it can be used as a binding agent in some baked goods or as an emulsifier in recipes that require a smooth and creamy texture, such as vegan mayonnaise.

Soy lecithin is sold in powder form and can be found in health food stores and online.

How to replace eggs with soy lecithin

1 tablespoon of soy lecithin powder is the equivalent of one egg or one egg yolk.

Good for

Adding moisture and improving texture in baked goods, especially in cookies, cakes, and brownies. It also works as an emulsifier in recipes like salad dressings and chocolates.

Not good for

Providing structure or leavening in recipes that require a rise, such as bread or cakes that rely on eggs for aeration. Soy lecithin may not contribute to the necessary structural elements in these cases.

11. Arrowroot powder

Arrowroot powder is similar to cornstarch and is used as a thickening agent and binder and so can be used as an egg substitute in vegan recipes that require a light and delicate texture.

When used as an egg substitute, arrowroot powder helps bind ingredients together and provides structure to baked goods like cakes and cookies.

However, it’s important to note that arrowroot powder doesn’t provide the same leavening or moisture-retaining properties as eggs, so it may not work well in recipes that heavily rely on these characteristics like custards or cheesecakes.

Available in powder form, it’s widely available in supermarkets and health food stores.

How to replace eggs with arrowroot powder

To use arrowroot powder as an egg replacement, mix 2 tablespoons of arrowroot powder with 3 tablespoons of water to replace one egg.

Good for

Thickening sauces, gravies, and puddings without adding flavor. It works well in recipes like fruit fillings, custards, and stir-fries.

Not good for

Recipes that need a crispy texture, like certain batters for frying. Arrowroot may not provide the desired crunch, so it’s not ideal for applications where a crispy coating is essential.

12. Potato starch

Potato starch works well in vegan recipes that require thickening such as soups, sauces, custards, and gravies.

It can also be used in certain baked goods, like cookies and cakes, where you’re looking for a dense and moist texture.

However, for recipes that require more structure or leavening, such as bread or muffins, you might need to combine potato starch with other egg substitutes to achieve the desire texture.

How to replace eggs with potato starch

Mix 2 tablespoons of potato starch with 3 tablespoons of water to replace one egg.

Good for

Achieving a light and fluffy texture in baked goods such as cakes, muffins, and pancakes. It’s also suitable for thickening soups, stews, and sauces.

Not good for

Recipes that require a chewy or elastic texture, like certain breads or pasta. Potato starch may not contribute to the desired stretchiness in these cases.

13. Store-bought egg replacers

For anyone short on time, you may also just prefer to buy ready to use mixes. Vegan egg substitutes are also now available in abundance in health food stores and in the vegan sections of most supermarkets.

In fact, at major supermarkets, you can now find brands such as Orgran, Crackd, Free and Easy, Follow Your Heart and Oggs to name just a few.

Good for

Providing a consistent and convenient egg substitute in a variety of recipes, including cakes, cookies, and pancakes because they are often formulated to mimic the binding and leavening properties of eggs.

Not good for

Recipes where the specific flavor of eggs is crucial, such as in certain custards or egg-centric dishes. While they work well as a functional replacement, the taste may not be identical to that of eggs in some applications.

Have you ever wondered whether vegan eggs are healthy?

Get the facts with our complete guide to vegan eggs.