Why Aquafaba Is a Better Vegan Egg Substitute

To use aquafaba as an egg replacement: use 3 tablespoons for 1 whole egg, or 2 tablespoons for 1 egg white. Add it unwhipped to bind cookies and cakes, or whip it to stiff peaks for meringues and mousses. It works in most vegan baking recipes where eggs provide structure, moisture, or lift.

This guide covers the exact ratios, when to whip vs. use it liquid, and which recipes work best with aquafaba.

Aquafaba replaces eggs in cakes, cookies, muffins, meringues, and more.

Aquafaba to Egg Conversion

The conversion is simple:

Always measure aquafaba before whipping, not after. The volume increases dramatically when whipped.

For a deeper breakdown of ratios for different recipes, see our complete aquafaba to egg conversion guide.

How Aquafaba Works as an Egg Replacement

Aquafaba replaces eggs because it contains proteins and starches that behave similarly to egg proteins. When you whip it, those proteins trap air bubbles and create a stable foam. When you bake with it, they help bind ingredients together and add moisture.

Eggs do three main jobs in baking:

1. Binding: Holding ingredients together so your cookies don't crumble
2. Leavening: Trapping air to make cakes rise and stay fluffy
3. Emulsifying: Blending fats and liquids into a smooth batter

Aquafaba handles all three. The key is knowing when to use it liquid (for binding) and when to whip it (for leavening).

What You Need

PlantWhip: ready-to-use liquid aquafaba. Consistent results every time.

Ingredients

• PlantWhip liquid aquafaba: Ready to use straight from the carton. No prep, no mess. Each carton replaces about 20 eggs.
• Cream of tartar: About 1/8 teaspoon per 1/2 cup aquafaba. Stabilizes the foam when whipping. Optional but recommended for meringues.

Tools

• Stand mixer or electric hand mixer: Essential for whipping aquafaba to stiff peaks. Takes 10 to 15 minutes.
• Measuring spoons: Accuracy matters. Measure before whipping.
• Clean, dry bowl: Any grease will prevent foaming.

How to Use Aquafaba in Baking

Using aquafaba as a binder (unwhipped)

For recipes where eggs hold things together (cookies, muffins, quick breads, pancakes), use aquafaba in its liquid form.

1. Measure 3 tablespoons of PlantWhip for each whole egg in the recipe
2. Add it to your wet ingredients (oil, milk, vanilla, etc.)
3. Whisk to combine, then mix with dry ingredients as usual

That's it. No special technique required. The aquafaba blends into the batter and provides the same binding and moisture that eggs would.

Whipping aquafaba for lift (stiff peaks)

Whip on high speed for 10 to 15 minutes to reach stiff peaks.

For recipes where eggs provide lift and structure (meringues, angel food cake, mousse), you need to whip the aquafaba first.

1. Pour measured aquafaba into a clean, dry bowl
2. Start mixer on low speed until foamy (about 1 minute)
3. Add cream of tartar if using
4. Increase to high speed and whip for 10 to 15 minutes
5. Stop when peaks stand straight up and the bowl can be turned upside down

Once whipped, fold it gently into your batter using a spatula. Use sweeping motions to keep the air trapped in the foam.

For a detailed walkthrough, see our guide on how to make vegan egg whites with aquafaba.

Best Recipes for Aquafaba

Aquafaba works in most vegan baking recipes, but it shines brightest in certain applications.

Cakes and muffins

Vegan muffins made with aquafaba. Moist, tender crumb.

Use 3 tablespoons of liquid (unwhipped) aquafaba per egg. Add it to your wet ingredients and mix as usual. Works for:

• Cupcakes and layer cakes
• Muffins and quick breads
• Loaf cakes (banana bread, pumpkin bread)
• Pancakes and waffles

For lighter cakes like angel food, whip the aquafaba first and fold it into the batter.

Cookies

Vegan chocolate chip cookies. Chewy texture, no eggs.

Aquafaba creates a chewy texture in cookies. Use it unwhipped as a direct egg replacement. Works especially well in:

• Chocolate chip cookies
• Sugar cookies
• Peanut butter cookies
• Oatmeal cookies

Meringues and macarons

Vegan meringue kisses. Light, crispy, made with whipped aquafaba.

This is where aquafaba really stands out. No other vegan egg replacer can whip to stiff peaks like aquafaba can.

• Meringue cookies
• Pavlova
• French macarons
• Swiss meringue buttercream

Whip the aquafaba to stiff peaks, then gradually add sugar while continuing to whip. Pipe and bake at low heat (200 to 225°F) until crisp.

Mousses and foams

Fold whipped aquafaba into melted chocolate for a light, airy mousse. Also works for:

• Chocolate mousse
• Fruit mousses
• Cocktail foam (1 to 2 tablespoons per drink)

Where aquafaba doesn't work as well

Aquafaba struggles in recipes that depend heavily on egg yolks for richness:

• Custards and puddings: Aquafaba doesn't provide the same creamy texture as yolks
• Very dense brownies: May need adjustments to get the fudgy texture right
• Recipes needing more than 4 eggs: Structure can weaken at high egg counts

For these recipes, consider combining aquafaba with other ingredients like coconut cream or silken tofu.

Tips for Best Results

Do this

• Measure before whipping: Volume increases dramatically when whipped
• Use room temperature aquafaba: Whips faster and higher
• Add cream of tartar: Stabilizes foam, especially for meringues
• Use a clean, dry bowl: Any grease prevents foaming
• Be patient: Stiff peaks take 10 to 15 minutes, longer than egg whites

Avoid this

• Using inconsistent aquafaba: Canned chickpea liquid varies in concentration
• Stopping too early: Soft peaks collapse during baking
• Folding too aggressively: Deflates the air you worked to incorporate
• Expecting yolk-like richness: Aquafaba mimics whites, not yolks

Frequently Asked Questions

Written by

Ryan Walsh

National Sales Manager, Global Resources Direct

Ryan leads sales for PlantWhip and Global Resources Direct, the company behind the world's largest aquafaba supply operation. A University of Dayton graduate based in Denver, he works with bakeries, bars, and food manufacturers to help them switch from eggs to plant-based alternatives.