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Vegan Egg Substitutes

Are you looking for a good vegan egg substitute for your egg free baking challenge? Use the right egg replacer and you will not be able to tell the difference in the finished product.

vegan designer cupcakes

It isn't only vegans who like to try their hand at a spot of egg free baking. Many people just want to lower their cholesterol levels (all vegan foods are cholesterol free), and there are many people who suffer from egg allergies. Of course, many people are also opposed to the cruel practice of egg farming.

Even if a person buys organic, free range eggs, remember that the baby male chicks are still killed at birth because they cannot lay eggs. They are usually minced alive, crushed or suffocated. Egg free baking is becoming more and more popular because of these reasons.

It is well known in vegan circles that vegan egg substitutes are the most challenging aspect of vegan cooking. I know it was mine. However, all is not lost.

The general rule of thumb is to only use recipes that require between 1-3 eggs. Any more than that and you may have problems. Also, if your recipe asks just for one egg, you can usually just omit it completely and just add a little extra liquid to balance out the moisture, such as water, soya milk or vegetable oil.

The good news is that you can make delicious cholesterol and cruelty free vegan cakes, biscuits, muffins and pancakes if the mood takes you.

Personally, when I make a cake, my favourite vegan egg substitute is the flax-egg. This will leave a slightly nutty and earthy taste which I love but when I don't want this taste, I will use other egg replacers, depending on the recipe I am making. I also usually add an extra teaspoon of baking powder to help it rise nicely.

Eggs in baking are rarely used for their flavour. They are used for their binding and raising qualities, and to add colour, thickening and texture. They are also used to add air (through the whisking process). You need to know why the egg is needed in the recipe and then choose the appropriate vegan egg substitute.

Egg replacer

UK - Egg Replacer

USA - Egg Replacer

This is a good all round vegan egg substitute to use in your eggless baking recipes. A lot of people swear by shop bought egg replacer powder but some people also find it leaves a bit of an aftertaste. I like it to replace one or two eggs. For one egg you will need:

1 1/2 teaspoons of powdered egg replacer.

1 tablespoon of water or rice/soya milk.

Combine the ingredients together in a bowl and use as required.

Flaxseed egg replacer

Flaxseeds are a healthy egg replacer mix as they are high in omega 3 fatty acids.

For one egg you will need:

1 tablespoon of ground flaxseeds (ground into a powder in a coffee grinder or a blender). You can also use pre-ground flaxseeds which you can buy.

3 tablespoons of water.

Mix together in a small bowl. After a couple of minutes, the mixture will become glutinous - similar to an egg white or egg yolk. The ideal texture you need I can only describe as "gloopy". When you lift it out of the bowl and let it drop, it really does resemble that eggy texture.

This will add a nutty and earthy taste to your recipe so is best used in wholegrain recipes such as bran and corn muffins. Also works well in wholemeal pancake recipes and in biscuit recipes which require a nutty taste. Best used in dark coloured recipes. If using in a cake recipe, it may be best to use just one flax-egg and use another egg replacer in the recipe too if it is needed. I personally like using flax-eggs in my recipes, but sometimes I do not want the unique taste that it gives (as lovely as it is).

Baking soda and vinegar egg replacer

This is what I use in a lot of my baking for light and fluffy cakes.

UK - Baking Soda

UK - Vinegar

USA - Baking Soda

USA - Vinegar

You can buy vinegar and baking soda in most supermarkets.

The chemical reaction between these two ingredients helps to make baked recipes nice and fluffy. You do not taste the vinegar in the end product as it is "baked out". Good for cakes and muffins.

To replace one egg you will need:

1 tablespoon of vinegar (apple cider vinegar is good or a household white vinegar).

1 teaspoon of baking soda.

My advice would be to put all the usual ingredients into a bowl and blend well. Then mix the vinegar and baking soda in a small bowl. Wait while it fizzes up and then add to the cake mixture. You need to fold into the mixture and not beat.

This gives me amazing fluffy cakes.

Silken tofu egg replacer

You can use silken tofu for recipes which call for a lot of eggs such as vegan mayonnaise, quiches and custards. I use silken tofu to make a gorgeous creamy vegan cheesecake. Silken tofu is much denser and will soak up any other flavours that you are using. Tofu will not give that fluffy texture (so not good for souffles) but it will give you a good eggy texture. You can also use silken tofu as a vegan egg substitute for dense cakes, although I prefer to use other substitutes. For one egg, you will need:

1/4 of a cup of silken tofu blended well in a blender.

Soya yoghurt egg replacer

Soya yoghurt adds moisture and denseness to a recipe. Don't use if you are looking for light and fluffy. For one egg you will need:

1/4 cup of soya yoghurt (most people use plain but you can use flavoured if you are looking for a slight fruity kick).

Banana egg replacer

Will add a banana flavour to your dish. You can use this in waffles and pancakes and is also ideal used in banana bread recipes. Pureed fruit replacements tend to make the end product denser so if you are looking for a lighter result, add 1/2 a teaspoon of baking powder. To replace one egg:

1/2 a very ripe banana mashed really well, either by hand or in a blender.

Apple sauce egg replacer

Good for adding moisture in a recipe. Will add an apple flavour. Pureed fruit replacements tend to make the end product denser so if you are looking for a lighter result, add 1/2 a teaspoon of baking powder. To replace one egg you will need:

1/4 cup of apple sauce or 1/4 cup of pureed pears (which will result in a more subtle flavour).

Egg white replacer

Egg whites are used to add lightness to a recipe. When you whip an egg white, it will increase by 6-8 times in volume. Some vegans use agar agar powder for this (agar agar is used as a vegan gelatine). I have to be honest here and say I have never used it. For one egg white you will need:

1 tablespoon of agar agar powder

1 tablespoon of water

Apparently, you need to whip it vigorously, chill it and then whip again before using.

Egg wash replacer

If you are looking to glaze your recipe with a vegan egg substitute, simply replace the egg wash with oil or non dairy milk such as soya or rice milk. You can also use soya spread or corn syrup mixed with hot water.

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