Vegan Egg Yolk Substitute Recipe

Revolutionize your vegan baking with this incredibly easy and surprisingly realistic vegan egg yolk substitute! This recipe, adapted from a Better Batter classic, uses pantry staples – chickpea flour and all-purpose flour – to create a smooth, thick, and richly textured substitute that's perfect for adding to cakes, cookies, and other baked goods. Don't skip the electric mixer – it's key to achieving that perfect yolk-like consistency! Makes a substitute for 2 egg yolks.

Prep Time 5 mins
Cook Time 5 mins
Calories 89.3 kcal
Protein 4g
Rating 0.0 (1 Reviews)
Vegan Egg Yolk Substitute 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Egg Yolk Substitute

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How to Make Vegan Egg Yolk Substitute

  1. In a microwave-safe bowl, whisk together 1 tablespoon chickpea flour, 1 tablespoon all-purpose flour, and 2 tablespoons water until completely smooth and lump-free.
  2. Microwave on high for 1 minute. Remove and beat vigorously with a hand mixer or stand mixer for 30 seconds.
  3. Microwave for another minute. Remove and beat again with the mixer for 30 seconds.
  4. Add 1 tablespoon vegetable oil (or other neutral oil) and beat until fully incorporated. Continue adding oil, 1 teaspoon at a time, until you reach the desired consistency – smooth, thick, and similar to beaten egg yolks or canned icing. This should take approximately 1-2 tablespoons total of oil
  5. Use immediately for best results, or store in an airtight container in the refrigerator for up to 1 month.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

2g

Fat

1g

Carbs

3g