Maybe you're allergic to eggs? Maybe you're vegan? Here are the best egg replacements for baking.
Bananas are our top ingredient for baking where eggs would like to be. We use Fairtrade bananas every time - the boss can recommend the banana coconut recipe we have, it's Louise's favourite! Our Banana Cake is award winning too, so it must work!
Aqua-what?! This is the juice in a can of chickpeas. Weird, huh? You just need to whip it up with a bit of cream of tartar. It's best when you just need egg white replacer, not the yolk. None of our recipes use aquafaba, but it does work, despite the doubting face you're wearing right now!
Don't go putting this in your cakes, but tofu is a great egg replacer in savoury items like quiches. Just make sure the pieces are chopped up nice and small, and you'll never know they are there.
...or Peanut Butter - now we've got you! None of this weird tofu / aquafaba, thank you! Nut butter is just lush in cookies in particular. And the jar? We like our Skippy BIIIIIIG. Have a go!
This goes ingredient great in our low fat banana cake - an old, old recipe for years back, but it's still a winner.
We use avocadoes in our go-to vegan / gluten free chocolate cake - again, it's mashed up really well to prevent any green lumps being visible. No, you can't taste it!
Happy egg-free baking!
The Team @ 280 Bakes
Welcome to the For Goodness Cake blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!