3 Natural Egg Replacements in Plant-Based Baking

Plant-based baking. It doesn’t scream of rich, indulgent bakes, or the kind of bowl you want to lick clean as soon as the rest is in the oven. But here at Mix & Rise, we’re on a mission to show the world that there’s no need to sacrifice flavour or simplicity just because of a lack of eggs and dairy.

In fact, instead of seeing it as limiting, we see it as an opportunity to get creative and break away from the constraints of traditional baking methods. But what are the best natural egg replacements out there that we’ve tried and tested? That help bind that mixture together. Here are our top 3 favourites:

Fruit Purees

They’re your best friend when it comes to baking muffins - thanks to their natural sweetness and the extra moisture. We have tried and tested everything from bananas and apples to pumpkins and butternut squash and they all work a treat. Here’s our favourite though, apple puree, and the recipe we use to make our Apple & Cinnamon Spiced Fudge Muffins.

150g of apple puree makes 8 muffins: 

  • Wash your apples then peel, core and slice them.
  • Place them in a large pan and then put in enough water to just cover them.
  • Bring apples to the boil, then gently simmer for 15-20 minutes or until soft.
  • Drain the apples, then, using a hand blender/ potato masher or spoon, mash the apples into a thick puree.
  • Allow to cool slightly before adding to your cake mixture.

Make our Plant-Based Apple & Cinnamon Spiced Fudge Muffins here.

Ground Flaxseed 

Perfect for baking decadent brownies thanks to its nuttier flavour and texture, flaxseed is also high in omega-3 fatty acids and fibre. Definitely a win-win egg replacement in our opinion. To replace one egg, simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl and leave to sit for 5 minutes until thickened.

Silken Tofu Puree

Silken tofu is essentially soy milk that has been condensed and pressed into a block. However, this kind has a high water content which gives the tofu its silky soft texture. Hence, its name and it's perfect for more dense baking recipes such as cheesecake. You only need 60g of pureed silken tofu to replace one egg.

 

Mix & Rise I 3 Natural Egg Replacements in Plant-Based Baking