Baking Without Eggs
Eggs help baked goods rise and they perform various functions. They provide moisture, texture and richness, and they work as binders. All of its performance can be easily replaced with healthier, plant-based ingredients. Here are vegan alternatives of which ingredients work best when, and in what quantities.
Organic Ground Flaxseed or Organic Chia Seeds
For each egg you replace, whisk 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of warm water until the mixture is thick and creamy. (Vigorously whisk into a nice froth for best results.) Works best in: waffles, pancakes, bran muffins, breads, cornbread, oatmeal cookies.
Organic Pureed Fruits
Consider half a mashed or puréed ripe banana as a replacement for one or two eggs. Other fruits that to consider are prunes, figs and pumpkins as they all contain fiber with helps with binding in baked goods. Works best in: breads, muffins, cakes, and pancakes.
¼ cup of unsweetened applesauce equals one egg. Works best in: moist cakes, breads, and brownies.
Organic Silken Tofu
Whip ¼ cup in a blender or food processor until smooth and creamy. This equals one egg. Works best in: rich, dense, moist cakes and brownies.
Baking Soda and Vinegar
A ratio that works well is 1 teaspoon of baking soda along with 1 tablespoon of vinegar. This combination helps baked goods rise. Apple cider vinegar and white distilled vinegar are good choices. Works best in: cakes, cupcakes, and quick breads.