Whether you’re egg-free, feeling the effects of increased egg prices, or are just looking for alternatives to switch things up, you’re in the right place! We’ve gathered our top tips for egg-free baking success, plus 40+ egg-free desserts that are similarly fluffy, tender, reliable, and delicious. Find cookies, cakes, muffins, brownies, quick breads, donuts, decadent pancakes, and more!
Guide to Egg-Free Baking
When it comes to egg-free baking success, there are a few things that are helpful to know:
When deciding which egg substitute to use for a recipe, a great way to start is to think about what the egg is doing for the dish. For cookies, it could just be a binder. If it’s a cake, the egg can be adding moisture, richness, binding, and lift. For a custard, it acts as a thickener. When you identify what exactly you’re looking for in an egg replacer, it makes it easier to choose the right one.
Flax eggs add a little bit of binding and work especially great in cookies, brownies, and pancakes. A similar option to flaxseed meal is ground chia seeds, but they’re a stronger binder, so you’ll want to use a little less of it.
Fruit & veggie purées – while flax eggs can also be helpful for quick breads, muffins, and cakes, these baked goods often benefit from having another source of moisture and binding that won’t create a gummy texture. Mashed banana, applesauce, pumpkin purée, and beet purée (when paired with strong flavors like chocolate) can all be helpful in these cases.
Aquafaba is your best bet if you’re looking to replace egg whites because of its similar whipped texture. It also helps add lift to cakes and will work in meringue-based desserts.
Want to learn more? Scroll down to see our recommendations for each dessert category and also check out our Guide to Egg Substitutes.
Cookies work well with egg substitutes. Our favorite for a classic, chewy cookie is a flax egg. If you’re looking for a cakier cookie, try applesauce or mashed banana!
Insanely fudgy vegan brownie cookies that are tender on the inside, crisp on the outside, and reminiscent of a brownie! Just 10 ingredients required for these naturally sweetened gluten- and grain-free treats!
Cakes and cupcakes are a little tricky when it comes to getting the right texture without eggs, especially when trying to make them gluten-free! Our go-to? Applesauce! It’s the queen for achieving a moist cake without gumminess. Sometimes we also bring dairy-free yogurt or mashed banana on board for the right texture. If you’re looking for lift in your cake, whipped aquafaba can be helpful!
The most incredible chocolate cake that happens to be vegan, gluten-free, oil-free, grain-free, and refined sugar-free. Just 1 bowl and simple methods required for this perfectly tender, moist, delectable chocolate cake that’s perfect for special occasions and beyond.
Muffins often benefit from having more than one egg substitute on board. We like to pair a flax egg with mashed banana, pumpkin purée, applesauce, or plenty of almond flour to achieve binding + moisture.
For quick breads, we like using a flax egg to give the mixture a little moisture and bind it together to avoid a crumbly, dry bread. Pumpkin purée, applesauce, and mashed banana also help to keep quick breads moist.
Pancakes can sometimes get away with not having a binder thanks to the natural binding qualities of all-purpose flour. When it’s not enough or when you’re making gluten-free pancakes, adding a flax egg is helpful.
For desserts like custards and puddings, we find cornstarch, arrowroot starch, and agar agar are the most effective egg replacements. Blended cashews also have some magical properties when it comes to achieving a pudding-like texture.
Thick and creamy vegan peanut butter pudding made with just 5 ingredients in 1 saucepan! Naturally sweetened, easy to make, and the perfect balance of salty and sweet! Enjoy plain, with chocolate ganache, or as a pie filling!
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