Tag Archives: egg-free

Egg Substitutes

Eggs play a large part in a non-vegan diet so here are a few ideas for replacements:

There are several egg replacers on the market that can be used in baking and cooking but you can also try some plant-based substitutions such as mashed bananas or flax seeds (see below).

Try out a few to see what works best for your recipe. In place of eggs to bind food together, try rolled oats, breadcrumbs, nut butters or corn starch. Again, it’s a case of experimenting to see what works best.

A great substitute for scrambled eggs is tofu scramble and you can make omelets with chickpea flour. The liquid from a tin of chick peas (called aquafaba) is a good stand-in for egg white. For that ‘eggy’ flavour, try adding some black salt (kala namak) to your dish, it can be bought in some shops or online. We have lots of egg free dishes in our Recipe section.

egg substitutions

Vegan + Gluten-Free Chocolate Chip Oatmeal Banana Bread


  • 3 cups oatmeal {make sure you use gluten-free oats}
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 very ripe bananas, mashed
  • 1 tablespoon olive, vegetable or coconut oil
  • 1/3 cup brown sugar, plus 1 tablespoon
  • 1 teaspoon pure vanilla extract
  • 2/3 cup vegan chocolate chips (or roughly chopped dark chocolate)
  • 1/3 cup desiccated coconut (optional
  • 3 tablespoons oatmeal


  1. Preheat oven to 180 degrees C. Spray 9×5 inch loaf pan with cooking spray.
  2. Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
  3. Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, coconut and salt; set aside.
  4. In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
  5. Gently fold in chocolate chips. Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top.
  6. Bake for 35-40 minutes or until knife inserted into centre comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling. Cut into thick slices.
  7. Bread will stay good for up to 3 days if wrapped well.

From ambitiouskitchen.com, adapted by Kim (@adventureandcake)

Vegan Lemon Cake


  • 275g Self Raising Flour
  • 200g Caster Sugar (+ 1 tbsp for topping)
  • 1tsp Baking Powder
  • Zest of 1 Lemon
  • 100ml vegetable oil
  • 170ml cold water
  • Juice of ½ lemon (+ ½ lemon for topping)


  1. Preheat oven to 200C/ 180C fan oven/ Gas Mark 6.
  2. Grease and line a loaf tin.
  3. Mix together the flour, sugar, baking powder and zest in a large bowl.
  4. Add the juice, oil and water and mix thoroughly until smooth.
  5. Pour into the lined loaf tin and bake for 30mins or until a skewer comes out clean.
  6. Sprinkle 1tbsp caster sugar over the top of the cake.
  7. Pour remaining juice (½ lemon) over top.
  8. Leave to cool in the tin for 10mins then remove.

From BBC Good Food, adapted by Kim (@adventureandcake)

Chocolate Mousse with Aquafaba

chocolate mousseIngredients

  • 20ml or ½ cup of aquafaba — that is, about half the brine from a can of chickpeas
  • ½ tsp vanilla extract
  • 10g caster sugar (optional)
  • 75g dark chocolate without dairy (I used one from Lidl)

Makes enough for 2 decent portions.


  1. Melt the chocolate carefully in the usual way (in a bowl over a pan of hot water).
  2.  Strain the chickpeas to get their water. Use an electric whisk, preferably in a food processor or other contraption, for 10-15 minutes, until the chickpea water has thickened and reached the ‘stiff peak’ stage (as you might call it with egg whites). You don’t need to worry about over-whisking, but it will likely take longer with a hand-held electric whisk.
  3.  At this stage, add the vanilla, and slowly add the sugar while whisking a bit more.
  4.  The chocolate should be cool now but still runny. Fold it into the whisked mix thoroughly with a silicone spatula, then pour into glass serving dishes.
  5.  Chill for 3 hours and serve.

Phil – impressivefood.wordpress.com

Vegan Victoria Sandwich

victoria spongeIngredients:                  

Dry ingredients:

  • 3 cups of self-raising flour
  • 2 cups of sugar (can be less)
  • 2 teaspoons of Baking powder
  • Pinch of salt

Wet ingredients

  • 1¾ cups soya, almond or rice milk
  • 1 cup of oil (rapeseed or sunflower)
  • ¼ cup white or apple cider vinegar
  • 1 tablespoon pure vanilla or almond extract


  1. Whisk together the dry ingredients in one bowl.  Whisk together wet ingredients in another bowl.  Pour the wet mixture into the dry mixture and whisk until just combined.  Do not overmix.
  2. Pour into two 9” round cake tins, greased and lined.  Cook at 175c in a Fan oven for about 28 mins or until a skewer inserted into the centre of the cake comes out almost clean.   Cool on a cooling tray and then fill with jam or jam and butter (vegan marg) cream.
  3. If not eaten quickly best kept in a fridge.


#Vegan mayonnaise

At our recent egg-free cookery demo, we showed two of many ways to make mayonnaise without eggs (or dairy). Here is Andy’s selection.


  • ½ cup unsweetened soy milk
  • 1 cup rapeseed oil
  • 1 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • ½ tsp sugar (or another sweetener of your choice)
  • ¼ tsp Dijon mustard
  • ¾ tsp salt


  • Combine all ingredients in a high-speed blender, adding the oil last, blend on high speed for 30 seconds.
  • Store in an airtight container in the fridge for up to 1 month.

Adapted by Andy from Fab Lunch (YouTube video available)