Five Best Egg Substitutes for Holiday Baking

Open up a holiday cookbook, and eggs feature prominently in most recipes. Cookies, cakes, pies -- you name it, it's got an egg in it. Eggless eaters are often left struggling for substitutions.

But switching out the eggs is getting easier than ever, with new products hitting the market and time-tested stand-bys doing the job just as well. Here are five vegan egg substitutes for your holiday baking needs.

See also: Mariana Cortez of Bunnie Cakes Talks Cupcake Wars, Vegan Baking, and Valentine's Day

Silken tofu

Believe it or not, the neutral taste profile of tofu makes it an ideal add-in for recipes of all kinds. 1/4 cup of pureed silken tofu is equal to one egg. It's great for recipes that call for larger quantities of eggs -- items like quiches or custards, plus denser cakes or brownies.


Believe it or not, bananas can make a totally appropriate alternative to your average egg. They work perfectly in baked goods (or pancakes!), since they add a little extra sweetness. Basically, one mashed banana equals one egg.

The Neat Egg

This newbie product creates a surprisingly egg-like, gooey texture that offers the same binding functionality as an egg. Best of all, it's derived from chia seeds and garbanzo beans so it's super healthy. Add two tablespoons of water to one tablespoon of the neat egg to create one substitute egg. Remember, this only works in recipes where the egg serves as a binder -- you wouldn't want to eat this stuff scrambled.

Flax seeds

You'll need to grind these (super-healthy) suckers yourself, or better yet, you can buy 'em already made into meal. If you're grinding them yourself, start with one tablespoon. Otherwise, use two and a half tablespoons of the pre-ground variety. Mix them with three tablespoons of warm water, and beat until it looks gelatinous. They're best in coarser recipes like muffins, breads, pancakes and heartier cookies.

Ener-G Egg Replacer

You can tell by the packaging that this stuff's been around awhile. But there's a reason why it's stood the test of time: it works. Like the Neat Egg, this product is basically tasteless and only serves as a binder -- you can't eat it on its own. But it's excellent for items like cookies, muffins, cakes and even casseroles. Mix one and a half tablespoons of Ener-g to two tablespoons of water to make one "egg."

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Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. She is also editor-in-chief of
Contact: Hannah Sentenac