What is a common substitute for eggs in vegan baking?

In vegan baking, a common substitute for eggs is a mixture of applesauce or flaxseed meal combined with water. This option is particularly effective because it mimics the binding and moisture-retaining properties of eggs, which are essential in many baked goods.

Applesauce provides sweetness and moisture, which can enhance the texture of cakes, muffins, and brownies. It not only helps bind the ingredients but also contributes to a softer crumb. When using flaxseed meal, mixing it with water creates a gel-like consistency that can replicate the binding quality of eggs. This flaxseed mixture can be particularly beneficial in recipes where additional fiber is desired while also ensuring that the baked product holds together well.

The other options, while valid substitutes, may not always perform as effectively across a broad range of recipes. For instance, banana puree adds flavor and moisture but may not work as seamlessly in all baked goods due to its strong banana taste. Yogurt, though it can add moisture and richness, may not provide the same binding ability required in certain recipes, and silken tofu can be quite dense and may alter the texture if not blended properly. Therefore, the combination of applesauce or flaxseed meal with water stands out as one of the most versatile and reliable substitutes for