In traditional baking, eggs are a staple. You’ll find them in cookies, brownies, and cakes—but they don’t serve just one purpose. Yolks add fat and color. Whites help bind and create lift.
In plant-based baking—and in our kitchen—we don’t use eggs or any animal-derived ingredients. Instead, we find substitutes that recreate those same results.
In our cookies and brownies, we use chia seeds. Chia is rich in Omega-3s and fiber, and when combined with water, it becomes gelatinous—mimicking both the fat and binding properties of eggs.
For fluffier baked goods like cake, we use flax meal. Flax adds a little more air, while still helping hold everything together. Chia and flax aren’t always interchangeable, but they play a very similar role.
The basic ratio to replace one egg:
1 tablespoon of chia or flax meal + 3 tablespoons of water
That’s how we bake—plant-based, nutrient-rich, and just as satisfying.
But I’ll remind you of this: baking is an art of the heart. You’ve got to trust your intuition. So if your batter feels like it needs a splash more water—go for it. Let your hands lead. Let the recipe evolve with you.
Pamela Wasabi xx
