One of the questions I get asked the most, is how do I make the most amazing vegan cakes they’ve ever tasted (or something like that) without eggs. Well, turns out there’s quite a few easy substitutes that work just as well as and taste even better. Here’s just 5.
This is actually my favourite easy swap as it’s so easy. For each egg in the recipe, use 1 Tsp mixed with 2 Tbs of plant based milk (I tend to use unsweetened soya or almond).
A really simple and cheap alternative is Flaxseed. Just use a Tablespoon of flaxseed and mix with 2-3 Tablespoons of water and put in the fridge for about 15 minutes. Great for making fluffy pancakes. You can get the milled variety here.
Often used in cookie recipes, this is also a great natural sweetener too. Either simply stew and mash an apple or get from the supermarket where it’s readily available. A good tip is to go for the apple puree available in the baby food section where the sauce will be lower in sugar.
Lastly, the versatile and nutritious option is chia seeds. Very similar to using flaxseed, just mix 1 Tablespoon chia seeds with 3 Tablespoons of water and set aside for 5 minutes. Wonderful for cakes or use in a smoothie for added health benefits.
What is your favourite vegan egg alternative and what do you use it for? I would love to know.
Thanks for reading.
London Vegan Bird
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