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. Below, I’m sharing links to several of my many cake, cookie, and cupcake recipes that use various vegan egg substitutions! I hope that you find these recipes and chart helpful!

Scroll down this page to find some of my favorite plant-based cake, cookie, and cupcake recipes to please vegans, vegetarians and omnivores alike!
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!
This Happy Vegan Apple Cake incorporates a ripe banana in place of eggs to produce a moist and delicious quick cake. Serve this tasty treat for a satisfying dessert, mid-morning coffee break, or sweet breakfast cake! 
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!
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!
This quick-to-assemble Vegan Lemon “Buttermilk” Cake is lower in fat than most snack cakes, making it a guilt-free sweet for any day of the week. Homemade vegan “buttermilk” combined with baking soda helps this luscious plant-based cake to rise without the use of eggs.
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!
If you would like to hear more of my tasty tips for plant-based baking without the use of eggs, listen to the podcast HERE.

4
(Visited 689 times, 1 visits today)

You May Also Like

on

Sensational Two-Bean Enchilada Casserole

on

No-Bake Peanut Butter Cookies

on

Vegan BBQ Menu