Aquafaba vs Flax, Chia, and Other Egg Substitutes

To use aquafaba instead of eggs: 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 baking recipes where eggs provide structure, moisture, or lift.

This guide covers the ratios, when to whip vs. use it as a 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:

Egg Type	Aquafaba Amount
1 whole egg	3 tablespoons (45ml)
1 egg white	2 tablespoons (30ml)

Always measure aquafaba before whipping, not after. The volume grows a lot when whipped.

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

How Aquafaba Works in Place of Eggs

Aquafaba works like 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. Lift: Trapping air so 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 as a liquid (for binding) and when to whip it (for lift).

Liquid aquafaba works as a binder. Add it directly to your wet ingredients for cookies, muffins, quick breads, and pancakes.

Whipped aquafaba gives lift. Whip it to stiff peaks, then fold it into batters for cakes, mousses, and meringues.

What You Need

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

Ingredients

• Plant Whip 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: Needed for whipping aquafaba to stiff peaks. Plant Whip gets there in 3 to 5 minutes.
• Measuring spoons: Accuracy matters. Measure before whipping.
• Clean, dry bowl: Any grease will stop it from 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 as a liquid.

1. Measure 3 tablespoons of Plant Whip 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 does the binding and moisture job that eggs would.

Whipping aquafaba for lift (stiff peaks)

Whip on high speed. Plant Whip reaches stiff peaks in 3 to 5 minutes.

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

1. Pour measured aquafaba into a clean, dry bowl
2. Start the mixer on low speed until foamy
3. Add cream of tartar if using
4. Increase to high speed and whip. Plant Whip reaches stiff peaks in 3 to 5 minutes.
5. Stop when the peaks stand straight up and hold their shape

Once whipped, fold it gently into your batter with a spatula. Use sweeping motions to keep the air 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, and it shines in a few.

Cakes and muffins

Vegan muffins made with aquafaba. Moist, tender crumb.

Use 3 tablespoons of 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 gives cookies a chewy texture. Use it unwhipped in place of eggs. It 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. Of the common egg swaps, it's the one that whips to stiff peaks.

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

Whip the aquafaba to stiff peaks, then gradually add sugar while you keep whipping. 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. It 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 on egg yolks for richness:

• Custards and puddings: Aquafaba doesn't give the same creamy texture as yolks
• Very dense brownies: May need adjustments to get the fudgy texture right
• Recipes built on lots of eggs: Structure can weaken, so start with recipes that use fewer eggs

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

Tips for Best Results

Do this

• Measure before whipping: Volume grows a lot when whipped
• Add cream of tartar: Stabilizes foam, especially for meringues
• Use a clean, dry bowl: Any grease stops foaming
• Whip until the peaks hold: With Plant Whip, that's 3 to 5 minutes on high

Avoid this

• Using inconsistent aquafaba: Canned chickpea liquid varies from can to can
• Stopping too early: Soft peaks collapse during baking
• Folding too hard: Knocks out the air you worked to build
• Expecting custard-like richness: Aquafaba binds like a yolk, but it has no fat. See aquafaba as an egg yolk substitute.

Frequently Asked Questions