Egg Substitutes

With increased food intolerances and so often to egg, here are the best egg replacements for your baking!

EnerG Egg Replacer which is vegan and gluten free  

Made from potato and tapioca starch with leavening agents, it mimics what eggs do when mixed with water.


Rich in omega 3 flax does no leaven like eggs, but is good for binding in cookies, and cakes.

To replace one large egg mix 1 tbs ground flaxseed and 3 tbs of hot water, let it stand for 5 minutes until egg-like consistency is reached.

Chia seeds

Chia seeds are highly gelatinous and make an excellent replacement.

To replace one large egg soak 1 tbs chia into 3 tbs water for 5 minutes.

Pureed fruit or vegetables

Apple sauce, pureed squash, or banana can replace eggs in baked goods as they cause binding.

To replace one egg use 3 tbs of fruit/vegetable puree and add approximately ½ tsp more of baking powder to compensate for eggs leavening power!  You may also find you can reduce the sugar content due to the sweetness of the puree.

Lemon Juice and Baking Soda

Combining acidic product with baking soda, which is alkaline, produces leavening action in baked goods.

For a cake, add 2tbs lemon juice mixed into the liquid cake mixture and 1tsp baking powder into dry ingredients.  When you mix the wet/dry together do it quickly and put in the oven immediately.