Can Plant-Based Eggs Be Used for Baking? A Complete Guide to Vegan Substitutes

December 23, 2025 •

3 min read

Over a dozen different plant-based ingredients can be used to replace eggs in baking. So, can plant-based eggs be used for baking? The answer is a resounding yes, provided you choose the right substitute for the job, as each alternative offers unique functionalities that mimic eggs.

Quick Summary

Master vegan baking by selecting the ideal plant-based egg substitute. Discover how different alternatives like flax eggs, aquafaba, and commercial products provide binding, moisture, or leavening for various recipes.

Key Points

Match the Function: The most successful plant-based baking depends on selecting a substitute that mimics the specific function of the egg in your recipe, whether it's for binding, leavening, or moisture.
Best for Binding: Flax eggs and chia eggs are reliable binders for recipes like cookies and brownies, forming a gel that holds ingredients together.
Use Aquafaba for Airiness: The liquid from a can of chickpeas, or aquafaba, can be whipped just like egg whites to create light and fluffy meringues, mousses, and other delicate bakes.
Add Moisture with Fruit Purées: Mashed banana or unsweetened applesauce are excellent for providing moisture to dense baked goods like muffins and quick breads.
Commercial Replacers for Reliability: For convenient and consistent results, especially in complex recipes, use commercial egg replacers like powdered mixes or liquid alternatives such as JUST Egg.
Adjust for Texture and Flavor: Baking with substitutes requires mindful adjustments for potential density issues or flavor changes; for instance, adding extra leavening to counteract heaviness from some replacements.

The Functions of Eggs in Baking

Eggs play several key roles in baking, including binding ingredients, providing structure, assisting with leavening, adding moisture and richness, and contributing to flavor and color. Understanding these functions is vital for selecting the appropriate plant-based substitute.

Common Plant-Based Egg Alternatives for Baking

Various plant-based options can effectively replace eggs in baking.

Binders

Flax and chia seeds create a gel when mixed with water, making them excellent binders. A 'flax egg' is made with 1 tablespoon of ground flaxseed and 3 tablespoons of water, suitable for cookies and muffins. A 'chia egg' uses 1 tablespoon of chia seeds with 2.5–3 tablespoons of water, also good for binding in cookies.

Leavening Agent

Aquafaba, the liquid from canned chickpeas, is exceptional for whipping into peaks like egg whites. Whipped aquafaba can replace egg whites for meringues and mousses, while 3 tablespoons of lightly whisked aquafaba can substitute a whole egg for lighter cakes.

Moisture Providers

Fruit purées and plant-based yogurts add moisture. Unsweetened applesauce (¼ cup per egg) adds moisture and acts as a binder, suitable for quick breads and muffins. Half a mashed ripe banana provides moisture and a complementary flavor in items like banana bread. Plant-based yogurt (¼ cup per egg) adds moisture to cakes.

Commercial Replacers

Convenient commercial options like JUST Egg, a liquid mung bean product, work well in custard-like bakes. Powdered replacers such as Ener-G or Bob’s Red Mill are designed for both binding and leavening in cakes and cookies.

Which Plant-Based Egg Should You Use? A Comparison Table


Recipe Type	Best Substitute	Function Replaced	Notes
Chewy Cookies	Flax or Chia Egg (1 Tbsp meal + 3 Tbsp water)	Binding	Adds a chewy texture; may add nutty flavor.
Light & Airy Cakes	Aquafaba (whipped) or Baking Soda + Vinegar	Leavening	Provides lift; requires chemical reaction.
Moist Quick Breads/Muffins	Applesauce or Mashed Banana (¼ cup)	Moisture, Binding	Adds moisture and natural sweetness. Best for recipes where the flavor fits.
Custards/Cheesecakes	Silken Tofu (¼ cup blended) or JUST Egg	Binding, Setting	Creates a smooth, creamy texture. Mild flavor.
Meringues/Macarons	Aquafaba (whipped with sugar/stabilizer)	Whipped Egg Whites	Whips to stiff peaks similar to egg whites.
Brownies (Fudgy)	Flax Egg or Applesauce	Binding, Moisture	Promotes a fudgy texture.
Brownies (Cakey)	Baking Soda + Vinegar	Leavening	Adds lift for a cake-like brownie.

Essential Tips for Successful Vegan Baking

Mastering vegan baking involves understanding the substitute's role and making adjustments. Choose substitutes based on whether you need binding, leavening, or moisture. If bakes are dense, consider adding more leavening. For dryness, use moisture-rich options like applesauce. Be mindful of flavors introduced by substitutes like banana. For consistent results in complex recipes, consider using vegan-specific recipes. Accurate measurements are crucial for desired texture.

Conclusion: Master Your Vegan Bakes

Successfully baking with plant-based eggs is achieved by matching the substitute to the egg's function in the recipe. Options like flax eggs for binding, aquafaba for leavening, and fruit purées for moisture provide versatility. Experimenting with different replacers will help refine your vegan baking skills. Find more helpful tips on vegan baking from Connoisseurus Veg

Frequently Asked Questions

No, different plant-based egg substitutes perform different functions. A flax egg is a great binder for cookies, but whipped aquafaba is better for creating a light, airy cake or meringue.

A flax egg, made by combining ground flaxseed with water, is one of the most reliable substitutes for binding in chewy cookies, helping them hold their shape without adding excess moisture.

For leavening, you can use whipped aquafaba, which traps air bubbles like egg whites, or use a chemical leavening combination like baking soda mixed with an acidic ingredient like vinegar.

Yes, mashed banana adds its distinct flavor to baked goods. It works well in recipes like banana bread but should be avoided in bakes where you want a neutral flavor profile.

Yes, ¼ cup of blended silken tofu can replace one egg, and it is especially effective for adding moisture and creamy texture to dense desserts like cheesecakes and custards.

Aquafaba is the brine from canned chickpeas. It can be whipped to create a foam similar to egg whites, making it perfect for meringues and other light baked goods. Three tablespoons can replace one whole egg.

If your bakes are too dense, it may be because your substitute lacked leavening power. Try adding an extra ½ teaspoon of baking powder, or switch to a substitute known for leavening, like whipped aquafaba or the baking soda/vinegar combo.