Q & A: What can I Replace Egg Yolks with in Baking?

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The art of baking, something a lot of early vegan bakers struggle with; finding the right texture, flavor, and appearance using substitutes can be hard. However, with a little creativity and knowledge with how ingredients work, it’s really not that difficult.

The role of eggs in baking is to bind the other ingredients together, that being said, there are a number of substitutes that can do just that. We’ve rounded up our favorite egg replacers for you to try. Each of the following measurements are equal to one whole egg, keep that in mind when baking.

Ground Flaxseeds

Method: Grind whole flaxseeds. Then mix 1 Tablespoon with 3 Tablespoons of water. Stir till the mixtures is thick and creamy.

Chia Seeds

Method: Take a Tablespoon of chia seeds and soak it in 1 cup of water for about 15 mins. When it becomes gelatinous, it’s ready to be used.

Soy Protein
Method: Mix 1 Tablespoon of soy protein powder with 3 Tablespoons of water. Combine till egg like consistency


Method:  Puree ¼ cup soft tofu and add to your recipe in place of eggs. For egg heavy recipes like custards, we find that pureed tofu works great, especially when it comes to imitating that eggy texture.

Agar Agar Flakes
Method: Also a good replacement for gelatin.  Mix 1 Tablespoon of agar agar with 3 Tablespoons of water. Combine with other baking ingredients

Ripe Bananas
Method: Take half a ripe banana mash with a fork and combine with other ingredients.

Peanut Butter
Method: Use 3 Tablespoons of organic peanut butter and mix with other ingredients.




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