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By the author of The Ultimate Guide to Frugal Living and Prepper’s Pantry.
One notable item that people are running out of in the grocery store is eggs.
For those who have chickens, it won’t be a concern, but for the rest of us, the possibility of running out of eggs is very possible.
There are a few things that you can do.
You can purchase freeze-dried eggs. This is one way to have a supply that will be viable for a long time. There are a few egg substitutes on the market that do not require refrigeration. Some of the substitutes, though, read like a high school chemistry project and are not really part of an organic lifestyle.
…you can just learn to bake without eggs.
I don’t bake with eggs because my daughter is highly allergic to them. The only reason we ever have eggs in the house is for use as a breakfast item for me. I’ve learned to make pretty much anything we want minus the eggs. Frequently, I use the following items as substitutes in recipes that call for eggs. I choose which substitute to use based on the flavor of the item. For example, apple sauce in a chocolate cake isn’t the greatest flavor, but in oatmeal raisin cookies it’s great!
A great place to find egg-free recipes is on vegan websites. I generally use the recipes as a jumping-off point and tweak them according to what I have available.
Each of the following is equivalent to one whole egg.
- 1 tbsp of organic soy flour to 1 tbsp of water
- 2 tbsp of milk to 1 tsp of white vinegar
- 1/4 cup of applesauce
- 1/4 cup of plain yogurt
We made all sorts of eggless cookies for Christmas this year. You can find those recipes HERE.
This recipe was in the Christmas cookie post but it’s so good that it bears repeating.
Basic “Chip” Cookie Recipe
We have used all sorts of goodies in this recipe – for Christmas baking this year we used white chocolate chips and dried cranberries. This recipe makes the best light, soft chocolate chip cookies I’ve ever had, too!
- 1 cup of muscavado or other brown sugar
- 1/2 cup of melted coconut oil
- 1/2 cup plain nonfat yogurt
- 2 tsp vanilla extract
- 1- 3/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups of chips (chocolate, white chocolate, Skor – whatever!)
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease cookie sheets (I use coconut oil for this)
- With a fork, mix the sugar, vanilla, coconut oil and yogurt until light and fluffy.
- Sift together the flour, baking soda, and salt and then stir into the creamed mixture until incorporated.
- then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
- ½ cup of oil (I use coconut oil)
- ½ cup apple sauce
- 1 teaspoon vanilla
- 1 cup turbinado sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup of Skor or butterscotch chips
- Preheat oven to 350 degrees F.
- Mix together oil, apple sauce, sugar and vanilla.
- Stir in flour, baking powder, and salt until well combined.
- Pour/scoop batter into a well-greased pan and Spread it with a spatula.
- Sprinkle Skor or butterscotch chips on top of the batter, covering evenly.
- Bake for 25-30 minutes, until the top feels firm when gently pressed.
- Cut into squares and remove from the pan to a cooling rack.
- 1 1/2 cups of milk
- 1 1/2 tablespoons vinegar
- 1 cup organic cornmeal
- 1 cup of flour
- 2 tablespoons turbinado sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable oil
- Preheat oven to 425 degrees F.
- Combine milk and vinegar and let it stand for a couple of minutes.
- Mix dry ingredients in a large bowl.
- Stir in the milk mixture and the oil – you will have a lumpy batter.
- Spread the batter into a greased pan and bake for 25 – 30 minutes.
- Serve hot with butter.
- 1-3/4 cup flour
- 1 tbsp baking powder
- 1 tbsp turbinado sugar
- 1/4 tsp salt
- 1-1/2 cups milk
- 3 tbsp apple sauce
- 6 tbsp coconut oil
- Mix dry ingredients together, then stir in the wet ingredients. This will result in a lumpy batter.
- Make waffles or pancakes as you normally would.
- Top with butter and maple syrup or fruit.
Peanut Butter Cookies
(Note: you can’t taste the apple sauce in these cookies at all)
- 1-1/2 cups creamy peanut butter
- 1 cup of muscovado or brown sugar
- 1/3 cup apple sauce
- 1 cup flour
- Preheat oven to 350 degrees F.
- Combine peanut butter, apple sauce, and sugar together in bowl.
- Stir in flour.
- Place by spoonfuls onto baking sheets.
- Make crisscross pattern on each cooking using a fork.
- Sprinkle cookies with granulated sugar
- Bake for 15 minutes.
- Place the cookies on a rack to cool.
Do you have any egg substitutes that you like to use?
Any favorite egg-free recipes? Any other thoughts? Please share in the comments!
Daisy Luther is a coffee-swigging, adventure-seeking, globe-trotting blogger. She is the founder and publisher of three websites. 1) The Organic Prepper, which is about current events, preparedness, self-reliance, and the pursuit of liberty; 2) The Frugalite, a website with thrifty tips and solutions to help people get a handle on their personal finances without feeling deprived; and 3) PreppersDailyNews.com, an aggregate site where you can find links to all the most important news for those who wish to be prepared. Her work is widely republished across alternative media and she has appeared in many interviews.
Daisy is the best-selling author of 5 traditionally published books, 12 self-published books, and runs a small digital publishing company with PDF guides, printables, and courses at SelfRelianceandSurvival.com You can find her on Facebook, Pinterest, Gab, MeWe, Parler, Instagram, and Twitter.
6 thoughts on “Baking Without Eggs IS Possible”
Thanks for this article! I use 1 tbsp flaxseed per three tbsp water to equal one egg. I have some vegan friends and that’s what I use when baking something for them. It’s worked in every muffin or quick bread (banana bread, pumpkin bread, etc) recipe I’ve tried. Never tried it in a cake though.
Totally copying these recipes!!
A few years ago, one of our sons was a vegan and I learned to adapt somewhat. My go-to cake was a Peg Bracken recipe from her book: The I Hate to Cook Cookbook. Recipes for her Cockeyed Cake is everywhere; sometimes it’s called Wacky Cake or Depression Cake. ( It’s a delicious chocolate cake that’s delicious, a breeze to make and cheap. It’s about the only kind I make now.) If anyone wants the recipe, click on my name to go to my blog, and search for Cockeyed Cake in the search box.
I’ve also tried a Eggless-Milkless-Butterless Cake. It’s a spice/raisin cake. Not bad but a little dense.
Thanksgiving wasn’t very easy that vegan year, even aside from the main dish problem. I didn’t put eggs in the dressing; and even though your article isn’t about vegetarian adaptations, I’m going to include a couple of things we did about that. I made my own vegetable broth for the dressing and my husband learned to make gravy without meat, and it’s actually very good. He used soy sauce for the darkening agent and my veg. broth.
Our son has chickens, but there’s a big problem with neighbor dogs killing them, so I don’t know how much longer we’ll have an abundance of eggs.
Thanks for the recipes, Daisy. I’m adding them to my recipe box.
I hope a grammar nazi doesn’t read my comment above. I meant to say recipes “are”, not recipes is”. (Insert red faced emoji here.)
Eggless-Milkless-Butterless Cake – I’ve made this before. When I found the recipe, it was in an article about Depression era cooking. Yes, it is dense!
I’ve heard that a good egg substitute can be made from the liquid out of a can of garbanzo beans/chickpeas.
Bob’s Red Mill egg replacer is very good. I use it all the time. A little bit goes a long ways. It’s my go-to. I can’t eat eggs at all. They don’t like me.