What is the best egg substitute for baking?

It depends on the job: flax or chia for binding, aquafaba for aeration, mashed banana or apple sauce for moisture, and commercial replacer for structure-heavy bakes.

How much aquafaba equals one egg?

Three tablespoons of chickpea liquid stands in for one whole egg; two tablespoons for one egg white.

Food & Nutrition

Vegan baking and desserts

The chemistry of baking without eggs or dairy: what each replacement does structurally, which ones fail, and a rotating set of dependable cakes, cookies and custards.

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Recettes Végétal

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Questions this hub answers

What is the best egg substitute for baking?: It depends on the job: flax or chia for binding, aquafaba for aeration, mashed banana or apple sauce for moisture, and commercial replacer for structure-heavy bakes.
How much aquafaba equals one egg?: Three tablespoons of chickpea liquid stands in for one whole egg; two tablespoons for one egg white.