By: Vaishali Kapila
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Egg-free baking is easier than you think! With these versatile substitutes, you can whip up everything from cookies to cakes while maintaing the perfect texture.
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Yoghurt is a great egg substitute. It provides moisture and richness, making it perfect for cakes and muffins. Use 1/4 cup for one egg.
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Mashed bananas help the cake brown and give it a nice, rich flavour. You can use about 1/4 cup of mashed banana to replace one egg.
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The combination of vinegar and baking soda creates a chemical reaction that helps with leavening, making it ideal for fluffy cakes.
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Flaxseeds mixed with water create a gel-like texture that acts as a binder. Mix 1 tbsp of flaxseeds with 3 tbsp of water to replace one egg.
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Nut butters like almond or peanut butter can act as an egg replacement, adding richness. This works best in cookies and brownies.
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To learn more about such baking substitutes
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