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Eggs are a popular ingredient in baking and offer baked goods structure and richness. If you can't have eggs or follow a vegan diet, you must find alternatives. Fortunately, there are many excellent egg substitutes that can mimic the functionality of eggs and still produce delicious baked goods. We'll look at the best egg substitutes for baking so that anyone, regardless of dietary restrictions, may still indulge in their favourite treats.

Unsweetened apple sauce can be used in a variety of recipes in place of eggs, particularly cakes, muffins, and quick bread. To preserve moisture and add a light fruity flavour, swap out one egg for one-fourth cup of applesauce. Apple sauce should only be used in recipes that don't call for a lot of structure because it tends to make the dish a little denser.

Banana mash is another popular vegan baking ingredient that is a delectable and natural egg substitute. Foods like pancakes, biscuits, and cakes have a great flavour because bananas are naturally sweet. For best results, swap one egg for 12 to 13 cups of mashed banana. However, keep in mind that this substitute may give the finished product a slight banana flavour.

Silken tofu can be used as an egg substitute in various baked goods, such as pies, quiches, and brownies since it is flexible and creamy. Replace each egg in your recipe with 1/4 cup of silken tofu that has been smoothed, blended, or pureed. The tofu gives the final product structure and moisture, making it wet and supple.

In recipes that call for leavening, like light and fluffy cakes or pancakes, you can use baking powder or carbonated water for eggs. Simply combine 2 tablespoons of carbonated water or 1 tablespoon of water and 1 teaspoon of baking powder for each egg that needs to be replaced. Thanks to this substitution, your baked goods will rise and have some binding properties.

Whether you follow a vegan diet, have an egg allergy, or just ran out of eggs, there are several egg substitutes that can help you achieve excellent results in your baking ventures. Your favourite foods benefit from these substitutions' moisture, binding, leavening, and structure.