Pretty much all our favorite dishes can be made free of animal products—including baked goods, desserts, and pastries.

Here are a few options to replace the eggs and keep it all vegan.

Banana bread. Cake. Muffins. These are some of the mouth-watering pastries that are usually a no-go to vegans because they usually contain butter and eggs. One of the misconceptions in the baking world is that it's impossible to replace eggs and get a good fluffy slice—well, guess what!

We’ve tried a few different substitutions and they’ve made some of the thickest brownies we’ve ever made (and no chicken was harmed in the process).

Here are some of our favorite options:

Seeds: Flax or Chia

This ingredient comes top of our list and it’s super easy to make! All you have to do is mix 1 tablespoon of ground chia or flax seeds per egg you’re substituting. Let it sit for 5-10 minutes before adding to your recipe. Preparing this with the whole seeds also works, but keep in mind that you’ll feel the crunch in each bite! You can also add ¼ teaspoon of baking powder to make it more soft and sticky (if your preparation requires that sort of texture). 

Aquafaba

Before we knew about this fabulous ingredient, we used to pour the slimy liquid that would come out of the chickpea cans down the sink (although we also found out plants love it so we started using it to fertilize our garden). This is your go to for preparing spongy cakes. Just use 3 tablespoons of liquid mixed with ¼ teaspoon baking powder per egg you’re replacing.

Ripe Pear puree or Applesauce

Perfect if your pastry or cake requires that earthy, tangy flavor and some extra moisture. These ingredients are great for baking that doesn’t need to raise a lot, like a cookie, loaf cake, or custard pie. The ratio is ¼ cup of the applesauce or ripe pear puree plus 1 teaspoon of baking powder. 

Silken tofu

We know what you’re thinking—isn’t tofu salty and savory? Usually, the silken tofu is quite bland, making it ideal for velvety baking and desserts with an extra protein kick! Replace every egg with ¼ cup of silken tofu. Try it in custards and mousses—with a light sprinkling of cinnamon and nutmeg—it does wonders.

Did you try any of these? How did it go? Show us your recipes and don’t forget to tag us @casa.earth !