Knowledge Base > Fran Costigan - E is for Egg-Free Baking
Fran Costigan - E is for Egg-Free Baking
This event was on
Tuesday, April 01, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Eggs serve many roles in baking, but there’s no single substitute that works for every recipe. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, has been creating exceptional de… Read More.
Question:
I used applesauce before as an egg replacement for cookies but will it work just as well for a cake? or should I just stick to flax, chia?
— Toni Crawford
Answer:
The difference between cookies and cakes is a pretty big difference, you know, but um, I would, I would use half as much and use some flax and chia as well. Again, I think that combining egg replacements is a great idea. One of these days I'm gonna get around to making a chia gel because I prefer chia to flax using aquafaba as a liquid and see if it works only because I always have reduced aquafaba around. I wouldn't say open a can of chickpeas and make some aquafaba to try that.
