Do you often refrain from eating non-homemade muffins, cakes, pancakes and breads because you are vegan and you aren’t quite sure whether they have eggs?
Well, if you do not eat it outside, you can try making them at home! Yes, there are all types of cakes, cupcakes, pancakes, muffins, cookies and breads that you can make at home without having to use any eggs, but simply use other vegan substitutes.
Check out the top six best vegan substitutes you can use below!
Six Best Vegan Egg Substitutes:
Here are the top six best vegan egg substitutes. All these substitutes below will give you a substitute ingredient and its quantity to use in replacement for 1 egg in any recipe. Therefore, you will have to estimate an increase or decrease in the egg-vegan substitute ratio while making any recipe.
Egg Substitute 1: Chickpea Flour
Chickpea flour, also known as gram flour or garbanzo bean flour, acts as a leavening agent. It can help make the texture of your baked item very sift and moist.
To substitute and use in: 1 egg substitute will require mixing 3 tablespoons chickpea flour with 3 tablespoons water (or 3 tablespoons of almond milk), into a paste. It can be used in cakes, muffins, cookies and pancakes.
Note: You can substitute chickpea flour only in recipes where the food item needs to be baked, as this flour cannot be consumed as raw dough or raw batter.
Egg Substitute 3: Applesauce
Applesauce is often used in place of bananas (instead of eggs), but again just like bananas, they can make a baked item dense and not give it an airy texture. But with applesauce, you will definitely get better and more moist baked goods than using mashed bananas.
To substitute and use in: 1 egg substitute will require ¼ cup applesauce in its place. It can be used in cakes, muffins, cupcakes and breads.
Here’s a tip: Using an extra ½ teaspoon of baking powder when using applesauce in replacement for eggs will benefit your recipe if you want a lighter texture of your baked items.
Egg Substitute 3: Mashed Banana
Ripe bananas are not just a good replacement for eggs, but can also partially replace sugar in your baked goods. Adding banana to baked goods can make it dense, if that’s something you like, but if you are looking for a light consistency, then this isn’t the right substitute to eggs in a recipe.
To substitute and use in: 1 egg substitute will require ½ of a big ripe banana, mashed, in its place. It can be used in cakes, muffins, cupcakes, cookies, pancakes and breads.
Egg Substitute 4: Flax Seeds
Flax seeds act as a good binding agent and can add a very chewy type of texture to any batter or dough.
To substitute and use in: 1 egg substitute will require 1 tablespoon flax seed powder along with 3 tablespoons water, blended into a paste. It can be used in chocolate recipes, granola bars and oatmeal cookies.
Egg Substitute 4: Flax Seeds
Flax seeds act as a good binding agent and can add a very chewy type of texture to any batter or dough.
To substitute and use in: 1 egg substitute will require 1 tablespoon flax seed powder along with 3 tablespoons water, blended into a paste. It can be used in chocolate recipes, granola bars and oatmeal cookies.
Egg Substitute 4: Flax Seeds
Flax seeds act as a good binding agent and can add a very chewy type of texture to any batter or dough.
To substitute and use in: 1 egg substitute will require 1 tablespoon flax seed powder along with 3 tablespoons water, blended into a paste. It can be used in chocolate recipes, granola bars and oatmeal cookies.
