Are you considering going vegan but wondering how you’ll manage to bake your favourite cakes, cookies and brownies without the use of dairy?

Good news, going vegan does not mean giving up on your passion for baking! Creating your sweet baked treats without the use of eggs can sound a little daunting, if not near impossible at first.

How will you get your cakes to rise and stop your cookies from crumbling? What will you use to bind, glue and glaze? With so many dairy free alternatives now available you’ll soon realise that this really isn’t an issue, at all.

The egg industry is responsible for unthinkable and unnecessary suffering on a huge scale. Plus eggs come with a risk of salmonella and contain a ridiculous amount of cholesterol, which can be highly detrimental to your health… but what are the alternatives?

Follow Your Heart Vegan Eggs
Follow Your Heart have been passionate about creating and perfecting 100% plant-based alternatives since 1970. Their vegan eggs can be used for baking, emulsifying, scrambling and for making omelets and frittatas. They taste just like eggs too!

Flax Egg
Using ground flax seeds is the perfect solution to creating a sticky, egg-like substitute when baking. Combine a tablespoon of freshly ground flax seed with two and a half tablespoons of water and leave in the fridge for approx 15 minutes.

Chia Seed Egg
Chia seeds can be used in the same way as flax seeds for creating a binding substitute. Combine 1 tablespoon of ground chia seeds with 3 tablespoons of water, stir well and soak for approx 5 minutes until sticky.

Bananas are a very effective way of replacing eggs when baking chewy baked treats like cookies and brownies. Kitchn advise using one ripe mashed banana for every egg the recipe calls for.

Tofu makes the ideal scrambled egg replacement. Simply crumble, season and mix with a few plant based ingredients of your choice (beans, onions and peppers pair perfectly) and you’ll have yourself a breakfast for vegan champions.

Aquafaba is the water which bean legumes such as chickpeas, tofu and peas have been cooked in. This brine makes for an amazing egg white substitute and works wonders when creating the perfect meringues.

Orgran No Egg
This potato starch and tapioca flour-based egg-replacer contains the equivalent of 66 eggs in each pack. Perfect for baking cakes, meringues and egg free mayonnaise.

We’d love to hear your top tips for vegan baking. What egg replacements do you find the most effective and which are your favourite vegan cake, cookie or brownie recipes? Let us know in the comments below or join in the conversation on Facebook, Twitter and Instagram.