In the field of vegan baking, creativity knows no bounds. Traditional ingredients, like eggs, which have been foundational in baking for their binding, leavening, and moisturising properties, are now being replaced with innovative vegan alternatives.
These substitutes not only replicate the function of eggs but often enhance the flavour and texture of baked goods.
Let’s explore the diverse world of vegan egg replacements:
Flaxseed Egg
A mixture of ground flaxseeds and water creates a gelatinous texture similar to an egg. It’s excellent for binding and adding moisture.
Chia Seed Egg
Much like flaxseeds, chia seeds can be mixed with water to form a gel-like consistency, making them perfect for recipes that require binding.
Applesauce
A natural sweetener and moisturiser, applesauce is great for cakes and muffins.
Mashed Banana
Apart from its binding properties, mashed bananas lend a natural sweetness to baked goods.
Silken Tofu
When blended, silken tofu offers a creamy consistency, making it ideal for dense cakes and brownies.
Vinegar & Baking Soda
This combination creates a fizzy reaction, providing lift to baked goods, especially cakes.
Yoghourt
Vegan yoghourts, especially those made from almond or coconut, can be used for moisture and binding.
Arrowroot Powder
Often used as a thickening agent, arrowroot powder can also serve as a binding agent in baking.
Aquafaba
The liquid from a can of chickpeas, aquafaba can be whipped like egg whites and used in recipes that require a light, airy texture.
Agar Agar
Derived from seaweed, agar agar can be used as a vegan gelatin substitute, especially in recipes that require setting, like puddings.