Egg substitute for vegan baking:

If you are vegan (meaning you do not eat meat, dairy, or eggs) or if you have an egg allergy, baking is often a challenge. Why? The egg! Most baked goods have eggs in the recipe and after doing some “experimental” baking you quickly realize that not all egg replacers are created equal.

Some common egg substitutions are:

• 1 egg = 1/4 cup applesauce
• 1 egg = 1/2 ripe banana

When it comes to baking sometimes one works, sometimes one doesn’t it just depends on what you are trying to create. That is why with vegan and gluten-free baking, I refer to it as “experimental baking” because its always a new creation! This One Egg Recipe below is just another option to add to the list and was used in the Chocolate Coconut Cake recipe.

One Egg Recipe

• 1 1/4 Tablespoon Gluten Free Flour
• 1/2 teaspoon oil
• 1/2 teaspoon baking powder
• 2 Tablespoons Coconut Milk

Directions:

Whisk together until smooth and add to recipe.

The type of Gluten Free Flour and the liquid you use affects the recipe. Add more liquid if the mix seems too thick. If too thin add a little more flour. Your Substitute Egg should be pourable.

I hope this adds to your collection of egg-free baking options. It really does work well, especially for cakes.
(note: the gluten-free flour used in this particular recipe was Namaste’s gluten-free baking flour)
*Recipe shared generously by Victoria’s Kitchen

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Dr. Ellie Heintze, ND, LAc is a licensed naturopathic doctor and acupuncturist practicing in Seattle, WA. She specializes in migraine treatment and digestive disorders. Her clinic provides people with a starting point to take control of their health and digestion. Visit her website at startingpointacupuncture.com.