Although a good portion of my recipes focus on being peanut, nut, and gluten-free, I do have a little experience with egg-free recipes. I wish I could take credit for these tips, but they were passed on to me from a friend of a friend. Although I’ve never met her face to face, she made my life sooo much easier when my son still had egg allergies.
So, I’m doing my best to pay it forward and share with you so that baking might be a bit easier and a lot more fun for the whole family!
Here are some fabulous substitutes for egg in your recipes:
-1 packet unflavored gelatin + 2 Tlbsp hot water= mix until dissolved completely
-3 Tblsp water + 2 tsp baking powder + 3 Tblsp canola oil= mix together completely
*These generally work well in muffins, cookies, and cakes, but NOT brownie mixes.
Egg-Free Wacky Cake
- 3 cups flour
- 2 tsp baking soda
- 6 Tblsp cocoa
- 2 cups sugar
- ¼ tsp salt
- 1 tsp baking powder
- 2 Tblsp vinegar
- 2 tsp vanilla
- ¾ cup oil
- 2 cups water over the oil
Directions: Mix all ingredients and beat until smooth. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
Egg-Free Yellow Cake
- 2.5 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 (14oz) can sweetened condensed milk
- 1 cup orange juice
- 1 and 1/2 tsp vanilla
- 1 cup butter, melted
Directions: Stir together flour, baking powder, and baking soda into a large bowl. Mix and make a well in the center and pour in wet ingredients into well. Mix and pour into a greased 9×13” pan. Bake at 350 degrees for 30-45 minutes.
Egg-Free Sugar Cookies
- ½ pound of butter, softened
- 2.5 cups flour, sifted
- 1 cup powdered sugar, sifted (or more until the right consistency)
- 1 Tblsp milk (add more if needed)
- 1 and 1/2 tsp vanilla
Directions: Preheat oven to 325 degrees. Mix butter until light and then add remaining ingredients and stir. Knead until velvety. Roll one half of the dough at a time to ¼ inch thickness using as little flour as possible (can use your hands to flatten). Cut out shapes and bake on a lightly greased cookie sheet for 10-12 minutes. Cookies will be almost white when cooked. Allow cookies to cool before icing.
Egg-Free Chocolate Chip Cookies
- ½ cup butter
- ¼ cup sugar
- ¼ cup brown sugar
- 1 and a 1/2 tsp vanilla
- ½ cup chocolate chips (I use Hershey’s brand)
- 3 Tblsp water, 2 tsp baking powder, 3 Tblsp oil} all three mixed together
- 1 cup flour
- Dash of salt
- ½ tsp baking soda
Directions: Preheat oven to 375 degrees. Soften butter in a bowl and add sugars and cream. Add water/oil/baking powder and vanilla and mix well. Add flour, salt, and baking soda and mix well. Fold in chocolate chips. Drop teaspoonfuls on a greased cookie sheet and cook for 8-12 minutes or until cookies are slightly brown.