A Brief Guide to Foolproof Egg Substitutes in Baking Simple Cake Recipes: Aquafaba, Flax Meal, and More

Eggs play an indispensable role in baking because they give structure, texture, flavor, and even influence the appearance of any baked good. In cakes, cookies, and muffins, eggs are used as binding agents, for leavening to help achieve a light and airy texture, and moisture. The fats and proteins in the eggs also bring out the mouthfeel of baked goods, which is why most cakes, cookies, quiches, and tarts have such a richness to them that makes you go back for more.However, if you're a home or expert baker, you will also know that using eggs is not always the option, and some changes have to be made to accommodate different dietary preferences, allergies, health goals, or cultural and religious practices. There may also be instances when you run out of eggs or just aren't in the mood to use them. Maybe you want to experiment. So what do you do? You turn to DIY an egg substitute right at home. Using egg substitutes is a convenient, and a cheap alternative because you can find these ingredients in your pantry. It's just a practical option to turn to egg substitutes when there are any baking emergencies. You might worry that the overall taste of your cake, cookie, or brownies will get completely altered. There may be concerns about losing out the essential moisture that enhances the texture of these baked goods. But once you have an understanding of different egg substitutes, the different proportions in which they can be used, your experimentations will end up yielding satisfactory results. Over some years of experimentations, many bakers, chefs, and culinary enthusiasts have come to the conclusion that the following egg substitutes can almost effectively be used without compromising on the overall taste, texture, moisture, and flavor of a baked good:

Mashed Banana:

Bananas will not only add a sweet, and natural vanilla flavor to baked goods, they will also help you reduce the original amount of sugar in the recipe. Like eggs, mashed bananas are natural binders , thanks to the pectin and starches, which will help bring together all of the ingredients used in a cake or cookie recipe. You're also going to be adding some extra nutrients to your baked goods when you use bananas. They contain potassium, vitamin B and C, and dietary fiber. To replace one egg, you can add about ¼ to ½ a mashed banana.

Flaxseed or Chia Seed Egg:

Flaxseed and chia seed eggs are one of the most popular plant-based alternatives to eggs. The soluble fiber in them enables them to mimic the gel-like consistency of an egg which lets it be an effective binder and thickener. About 1 tablespoon of ground flax seeds or chia seeds is a sufficient replacement of an egg. You can make the ground seeds at home or buy them from a grocery store. All you have to do is add water, about 3 tablespoons, and let the mixture sit for 5 to 10 minutes until it thickens. Flax and chia seed eggs can be used in both sweet and savory baked goods. You won't even notice their presence!

Yogurt and Buttermilk:

Believe it or not but Indians have been a step ahead in using yogurt and buttermilk as egg replacement in baked goods. These dairy products are excellent substitutes because they have similar, if not same, properties that can inject moisture and bind the ingredients of a cake. Additionally, they also bring a slight tang and acidity to baked goods, which is unique in its own way. Yogurt and buttermilk can also act as leaveners because when they come in contact with baking soda or baking powder, carbon dioxide is produced, so it incorporates air into the cakes and muffins. About ¼ cup of yogurt or buttermilk is sufficient for one egg.

Aquafaba:

Aquafaba is the liquid leftover from cooking chickpeas or chhole or other legumes. Whip the liquid up to create stiff peaks like you would with egg whites, and make vegan meringues or macarons. You can also use whipped aquafaba to cakes, cookies, and other baked goods to add elevation to them. About 3 to 4 generous tablespoons are sufficient to replace one egg white.