Replace eggs in baking.


The egg is a staple in every kitchen and has been for many generations. It can be difficult to give up eggs for reasons of allergy or because your eating habits have changed. In so many of the desserts we love, eggs are used. They add texture, density, and moisture, as well as acting as a binding agent.

If you want to replace eggs when baking, this is where to begin. These are just a few of the many options available. Try them all out to see which one works best for you.

Carbonated Water

In most baking, carbonated water can replace eggs. Particularly in cake and bread mixtures. Your sweet treat will have the same fluffiness as an egg, with a similar density, texture, and taste. Replace 1 egg with 1/4 cup carbonated water.

Ground Flaxseed

Flaxseed ground (aka flax eggs) is great in baked goods like breads, cookies, and pancakes. For a flax egg, combine 1 tablespoon of ground flaxseed with 2-3 tablespoons of water. You can replace every egg in your recipe with one flax egg. Mix well, and allow it to sit for five minutes before adding it to the recipe. It will become a gelatinous substance similar to a raw egg.

Applesauce, Banana, and Pumpkin Sauce

My favorite egg substitutes for bread and muffins are mashed bananas, pumpkin sauce, and applesauce. If you prefer a savory product, choose a different egg substitute. The fruit flavor will definitely be reflected in the final product. Replace 1 egg with 1/4 cup of mashed pumpkin, applesauce, or canned banana.


The egg replacer consists of a mixture of starches and gluten-free flour. Bob’s Red Mill, Ener-G, and other companies produce it. You can also find them in the baking section of most supermarkets. This type of egg substitute is excellent for brownies, breads and cakes. You can find mixing instructions on the package. It usually involves mixing the powder and a few tablespoons of liquid. It is the least predictable egg substitute as it does not always work with every baked good.

Be sure to shake the bag thoroughly before measuring out the egg substitute.

Elle’s Breakfast Frittata

Elle’s Breakfast Frittata

Photo: J.Keel Photography

2 cups chickpeas (found in Sprouts).

1/4 cup nutritional yeast

1/2 tsp. Baking powder

Water 2 1/4 cups 1/4 tsp garlic powder, crushed red pepper, and salt

Choose any vegetable you like (2-3 cups – I prefer spinach, carrots, broccoli, and jalapenos).

Preheat oven to 350 degrees. While the oven is heating up, sauté vegetables in olive oil for about 5 minutes.

Whip dry ingredients and water together, then let it sit while the vegetables cook. Layer the vegetables in an 8×8 brownie pan that has been greased.

3) Whirl the chickpea mix once more, and then pour it over the vegetables.

4) Cook the dish for 35 minutes or until you can remove a toothpick from the center.


Elle Walsh for ELLA Inspires Magazine


Elle Walsh owns The Vegan Chick Bakery, located in McKinney. She is also a mother and wife who loves to travel and be in nature.

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