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Vegan alternative to eggs in baking?

post #1 of 5
Thread Starter 
I'm trying to figure out what to use in Amaranth Date Nut Bread instead of eggs. The recipe calls for 2 eggs. My brother and his gf are vegans, and as I found a vegan alternative to the butter, I'm trying to figure out what to use instead of eggs, without the cake coming out like a brick.
I couldn't find anything at Whole Foods. Anyone know what to use instead of eggs?
post #2 of 5
There are a number of possibilities. At Whole Foods, you should be able to find a product called Ener-G Egg Replacer (it's a powder, comes in a box, and it usually with the baking products). How well it works depends on the recipe--but it's usually best in recipes with fewer eggs. I've had mixed success--it will probably work better with a denser bread than with something light and fluffy (cupcakes, for instance). Ground flax seed often works really well (1 tbsp ground flax seed blended with 3 tbsp water). Sometimes a little mashed banana or applesauce can also work. You do really have to experiment to find what will work best with a particular recipe.

Personally (and this is not that helpful, I know), I find that recipes for baked goods that were vegan to begin with turn out better than recipes that are "doctored" to make them vegan. If you'd like to find an alternative, there are tons of free recipes at peta.org, vegfamily.com, vegsource.com (this board also has a recipe q and a section--if you'd like to post there, the chef is very good about getting back to you quickly about how to veganize a recipe), or you could just do a search for "vegan amaranth bread recipe" or something and see what you come up with.

Good luck!
post #3 of 5
Flax Egg Replacer

¾ cup water
1 tablespoon flax seed
Combine the water and flax seeds in a small pan, and bring to a boil. Simmer until the mixture is gelatinous (about 10 to 15 minutes). Strain out the seeds. The recipe is the equivalent of one egg.

Soy Flour Egg Replacer

Soy flour can also be used as an egg substitute in baked products. One egg equals 1 tablespoon of flour plus1 tablespoon of water. When using soy flour you should shorten the baking time or slightly lower the temperature since baking products tend to brown more quickly.
post #4 of 5
Here is another Flax Egg Replacer;

3/4 c water, 1/4 c milled flax seed
Bring to a boil, stirring constantly 3 min.

1/8 c. is equal to 1 egg. It will keep for 1 week in the frig.

I have used the flax binder in breads, meatloaf(I am not vegan just have allergy issues with eggs and dairy) and pancakes all with good results
post #5 of 5
I have had good success with Ener-G Egg Replacer with quickbreads, muffins, and cookies, but not fluffier baked goods like cakes. I'd guess for this recipe I'd use about 1/4 c of applesauce or pureed apple. (You probably want to peel the apple first.)

Another sub. is pureed silken tofu. I think about 2 oz/egg. It will make a very moist, dense bread, and since your recipe has friut in it already, it might be too wet. (But tofu is great for cakes!)

I've also used leftover oatmeal (cooked). Puree it smooth and add maybe a quarter cup per egg.
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