What replaces eggs in baking?

Use flax or chia gel for binding, aquafaba for aeration, mashed banana or apple sauce for moisture, and commercial replacers for structure-heavy bakes.

The starchy liquid from cooked chickpeas. It whips like egg white and is used for meringue, mousse and macarons.

Trung tâm chủ đề · Food & Plant-Based

Vegan Baking & Desserts

Baking without eggs or dairy is chemistry, not compromise. This hub covers binder ratios, aquafaba meringue, vegan laminated dough, plant butters and desserts that behave exactly like their conventional versions.

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What replaces eggs in baking?: Use flax or chia gel for binding, aquafaba for aeration, mashed banana or apple sauce for moisture, and commercial replacers for structure-heavy bakes.
What is aquafaba?: The starchy liquid from cooked chickpeas. It whips like egg white and is used for meringue, mousse and macarons.

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