Vegan baking without the use of eggs can be tricky! 🍰🧁🍪 Finding the right taste and texture to replace eggs can be challenging, so here’s an easy chart featuring a few of my basic egg substitutions to use when you are creating your own egg-free, baked goods recipes. Please feel free to customize these egg substitutions, by adding (or subtracting) more liquid, water, or flour, in order to have the best success when converting baked goods recipes to make them vegan. I hope this little chart is helpful!

Below, I’m sharing several links to a few of my many cake, cookie, and cupcake recipes that use these various substitutions! Plus, on this website, you will find many more vegan and delicious baked goods recipes to try!
These divine Vegan Chocolate Cupcakes use freshly ground flaxseeds to replace the eggs. Packed with chocolaty flavor and topped with a decadent cashew-based frosting, no one will ever know that they are vegan and gluten-free!
These Vegan Chocolate Chip Cookies use applesauce to replace eggs, and they make a great choice for a delicious plant-based version of a classic sweet treat!
My Coconut-Chocolate Chip Quick Cake is a delicious dessert or snack treat that’s easy to make anytime! Featuring mashed bananas (standing in for the eggs) oats, chocolate chips, and shredded coconut, this delightful treat is easy-to-prepare and easier to eat!
Oh wow—these Sweet Cocoa Cupcakes with Rich Chocolate Frosting are amazing! Avocado stands in effortlessly for the eggs, while tofu and dark vegan chocolate chips whip up to provide a rich and decadent frosting. So pretty too—a real crowd pleaser!
A good egg substitution variation to try is my famous Vegan Double Chocolate Cake that uses “tofu cream cheese” to replace eggs! This cake is so tender and delicious on it’s own, that if you’re short on time, you can skip the frosting and simply top the cake with a dusting of vegan confectioners’ sugar!

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