Eggs are very prevalent in the baking world. Most cakes, muffins, pastries, and breads require eggs in their recipes. If you are allergic to eggs, or if you are vegan, you do not need to give up your favorite baked treats. Try the following ingredients in place of eggs and you can have your cake and eat it too.
Unsweetened Applesauce – ¼ cup of unsweetened applesauce will replace one egg in most recipes. It tends to work best in cakes, bars, cookies, muffins, and quick breads. Unsweetened applesauce works fantastically in a delicious carrot cake.
Plain Soy Yogurt – Replacing one egg with ¼ cup of plain soy yogurt, or vanilla soy yogurt, will give your muffins, cakes, and quick breads a delicious flavor and texture. If you like to use boxed cake or muffin mixes, soy yogurt is a great way to replace the eggs called for in the directions on the box.
Buttermilk – You can use ready to pour buttermilk from the grocery store, or make your own using one teaspoon of white or cider vinegar and adding to enough milk to make ¼ cup. Buttermilk is a binder and a leavener which helps cakes, muffins, and quick breads rise as well as stay moist. Butter milk is a great egg alternative when making sandwich breads.
Tofu– Using a food processor or blender, puree tofu to make cup to replace one egg in your recipe. Tofu works best as an egg alternative in dense cakes, muffins, quick bread, and pies. Try your next cream pie with tofu instead of eggs.
Ground Flaxseed – Increasing popularity has made ground flaxseed more readily available at super markets and super centers. Mix 3 tablespoons of water and 1 tablespoon of ground flaxseed and whip. Let stand for a few minutes and the mixture will become very thick like an egg white. Ground flaxseed works best in chewy baked goods like brownies and cookies. It also works well in sweet yeast breads such as cinnamon rolls or banana bread.
Good luck in your egg-free baking and enjoy!