What is a cake without the egg you might ask? Well, it’s still a cake, and it can be as fluffy, moist, and delicious as any cake made with an egg or three. However, with a little compromise in texture or taste and a little practice to determine which substitute is correct for your recipe, you can make delicious baked goods without worrying about egg content. Here are seven excellent replacements for eggs in baking:

1 Chickpea Water

Chickpea water, also know as aquafaba, is actually kind of a miracle ingredient. You can use the liquid in a can of chickpeas, or soak your dried chickpeas in water to make your own ― you’ll need three tablespoons of aquafaba to replace one egg.

2 Banana

Just a quarter cup (60ml) of mashed banana can replace an egg in most baked goods. The banana adds great moistness to the food; however, you will likely have a banana-flavoured treat.

3 Applesauce

Just like with mashed bananas, applesauce’s natural sweetness and moisture makes it a great choice for baking. You will want to adjust the sugar in the recipe to account for the sweetness from the sauce. And keep in mind that applesauce won’t add any lift, it just helps with binding. Use 1/3 cup of applesauce per egg.

4 Chia Seeds

Chia seeds work similarly to flax seeds ― they provide a chewy texture that’s beloved in so many baked goods. To make a “chia seed egg” use 1 tablespoon of ground chia seeds with 3 tablespoon of water and then use that to replace one egg.

5 Flax Seeds

Freshly ground flax seeds mixed with water are a great egg substitute. While you can’t use it to make, say, something as light and fluffy as angel food cake, it will do wonders in denser baked goods.

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To make a “flax seed egg,” use 1 tablespoon of ground flax seed with 3 tablespoons of water. That will replace one egg.

6 Vinegar and Baking Soda

This dynamic duo will provide the leavening you need for your cakes and quick breads. For one egg, combine one teaspoon of baking soda with one tablespoon of white or apple cider vinegar.

7 Silken Tofu

The good thing about silken tofu is that it’s flavorless, which means it won’t affect the flavor of your final product. While it works well as a binding agent, it doesn’t do much for lift.

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In other words, it will result in a dense pastry, so reserve it for brownies and quick breads. To try it, use 1/4 cup of puréed tofu for one egg.

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