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Top Egg Substitutes for Baking in a Cake or Dessert Recipe

Eggs are one of the most important ingredients in baking. Not only do eggs bring moisture to a baked dessert, but they also contribute to the structure, texture, airiness, and colour of it.But if you don’t consume eggs or simply dislike eggy desserts, there’s a wide range of egg substitutes for baking. And if you don’t like baking, you can always opt for Theobroma’s expansive range of eggless delicacies, including delectable cakes, brownies, and pastries. You can visit one of our stores and pick out an eggless treat for yourself, or you can use our website to easily place an order online. After all, where there’s will, there’s always a way… to eat dessert! If you do bake, here’s our chef’s list of top egg substitutes for baking.

Flaxseeds

Flaxseeds are already well known for their superfood properties, but did you know that they are also a fantastic egg substitute for cakes? When ground and combined with water, flaxseeds form a sticky liquid that is similar in texture to a beaten egg. This liquid provides much-needed body and structure to baked goods, especially denser items like bread, cakes, and cookies.

Silken tofu

Silken tofu is one of the best egg substitutes for baking, especially in dishes that require a lot of eggs such as quiches and puddings. Because of the high moisture content in silken tofu, this unique ingredient provides moisture and also works well as a binding agent. The neutral flavour ensures it won’t corrupt the flavours of your dish, whether sweet or savoury. All you have to do is blend a block of tofu into a silky paste, and use 60 grams of it for each egg in your recipe!

Oil, water, and baking powder

This trio of ingredients is perhaps the quickest and most pocket-friendly egg substitute for cake. Added bonus: It’s vegan-friendly too! Combine one-and-a-half tablespoons of vegetable oil, one-and-a-half tablespoons of water, and one teaspoon of baking powder to replace one large egg. This concoction is also best suited for dishes in which eggs act as the leavener, such as bread, rolls, muffins and scones.

Avocado

When not used on top of toast, avocado is a useful egg substitute for baking. It can be used as an egg substitute for cake, as well as in other desserts where egg would add moisture to the dish, such as brownies and cupcakes. The soft and creamy texture of avocado allows for a more fudgy and soft cake. If you’re looking to give your desserts a gooey texture, then this one’s for you!

With the help of this list, whip up your favourite dessert worry-free and enjoy!