12 Simple Vegan Egg Replacers For Baking

Whether you are vegan, vegetarian, or a full on carnivore – one thing we can all agree on is the importance of binders for flavor, moisture, and leavening in baked goods. This is where eggs come in since they are traditionally used for this purpose.

But what do we do if we are vegan and don’t use eggs? Or what if we are vegetarians or carnivores and the grocery store runs out? The great news is that you may already have several pantry items patiently waiting to save the day.

Thankfully, many common household items can be substituted so that your bread won’t be completely lifeless (flat, unflavored, and dry). So the next time you have a vegan family member to cook for or run out of your egg supply, I got you covered with 12 simple swaps! And if you want to get fancy, I have an uber simple recipe to make whipped eggs whites. Ever hear of aquafaba? It’s the liquid from canned beans. And boy, will you never look at canned beans the same way again.

12 Simple Vegan Egg Replacers For 1 Egg

  1. 1 tablespoon soy lecithin.
  2. 1 tablespoon agar-agar dissolved into 1 tablespoon of water.
  3. 3 tablespoons creamy nut butter. However, this will affect taste in recipes in a big way. Choose complimentary recipes wisely.
  4. 2 tablespoons arrowroot powder mixed with 3 tablespoons water.
  5. 1/4 cup applesauce.
  6. 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let sit for 15 minutes until gooey. This adds a nutty taste and denser texture to baked goods.
  7. 1/4 cup mashed banana. This will add a fruity flavor in the end product.
  8. 1 tablespoon chia seed mixed with 3 tablespoons water. Let this mixture set for 15 minutes.
  9. 1/4 cup pureed silken tofu. This makes baked goods dense and heavy. Best for cookies, cakes, and brownies.
  10. 1 tablespoon apple cider vinegar and 1 teaspoon bking soda mixed. Great for cakes and cupcakes.
  11. 3 tablespoons Aquafaba (any canned bean liquid but chickpea is best).
  12. 1/4 cup carbonated water.

Does Your Recipe Call for Egg Yolks or Whites?

Egg yolks: 1 tablespoon soy lecithin per egg yolk.

Egg whites: 3 tablespoons aquafaba (any canned bean liquid with chickpea being the best) per egg white.

Whipped Aquafaba Egg Substitute

This recipe is complete socerery, I warn you right now. Never in my life have I stood mouth gaping wide open when the magic of aquafaba was unleashed in my kitchen. Prepare!

Whipped aquafaba can be used in any recipe calling for whipped egg whites such as macaroons, chocolate mousse, meringues, lemon meringue pies, and other baked goods.

Mise en place:

  • 1/8th teaspoon cream of tartar
  • The liquid from 1 can of chickpeas (15 oz)


  1. Add the aquafaba to a stand mixer with 1/8th teaspoon cream of tartar.
  2. Whip for 6-10 minutes or until stiff peaks form. Use immediately.

Hi! I’m Chef Jessica Catalano!

A passionate professional chef and food lover who loves nothing more than sharing my favorite carnivore recipes with the world.




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