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Home » Recipes » Difficulty - Easy

Aquaflaxa: The Best Vegan Egg Replacement out There

September 2, 2020 by Raspbelyse 6 Comments

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Flaxseed gel, also known as Aquaflaxa is the vegan egg replacer of the future! It is the best vegan egg replacement you can use to make incredible vegan baked goods like cakes and cookies.

aqua-flaxa in a jar
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I have been exploring flax seed gel properties for year nows. It is my go-to when making a variety of baked goods, including wedding cakes, and have brought my cookies to a whole new level of greatness. 

side view of a jar of flaxseeds

History of Flax Gel

I first discovered flaxseed gel when I received the mission to make an egg-free hollandaise sauce in my food chemistry class, while I was still a baby cook in culinary school. I then put that aside in my brain and promptly forgot about it until I became vegan years after.

But flaxseed gel is nothing really new. Also knows as mucilage,  it has been used for centuries as adhesive, medicine, and in hair care. Nowadays you can find it under flaxseed gel, or its trendier name, Aqua-Flaxa, due to its similarity with aquafaba.

I rediscovered this incredible vegan egg replacer when I ran out of egg replacement powder one day when making cookies. I remembered that viscous gel and thought, why not? And I couldn’t have been happier. I ended up with the most incredible chocolate chip cookies,  better than the ones I made in my pre-vegan days.

RELATED : Meringue 101 and Troubleshooting

close up of flax seeds in a jar

Reasons why Aquaflaxa is so great!

Here are all the reasons I love aquaflaxa 10 times more than any other vegan egg replacements that are out there. 

(Sorry aquafaba)

  • This vegan egg replacer gives great structure and humidity to baked goods. No more crumbly and dry vegan pastries!
  • It’s hella cheap!  A big bag of flax seeds is about 3$ where I live and I still haven’t reached the bottom of the bag I bought 3 years ago. You can also reuse the flax seeds more than once, or reuse them in other preparations like crackers or while making bread.
  • You can whip it up like meringue.
  • The biggest point for me is that it doesn’t leave behind tiny flax seed flecks since the flax seeds are strained out. No grinders needed and  omnies have no clue the delicious baked good they just ate is 100% cruelty-free
aqua-flaxa in a jar

Aquaflaxa Meringue

When I make Aqua-Flaxa, I usually stop right after it boils, because I have a tendency to let it boil over, which is a mess to clean (you are officially warned). The mixture should be slimy, gloopy, and it will thicken more as it cools. The cutesy name I gave Aquaflaxa in the privacy of professional kitchens is “troll snot” for a reason. The texture is so weird!

When using it as a whole egg replacer, I follow a ratio of 1:10 of flaxseed to water (in grams), so it is easy to scale according to my recipes. However, you can also concentrate the flax gel and whip it up as a meringue. In her book, Miyoko Schinner recommends reducing the preparation for 15 to 20 minutes, but I’m not the most patient person. 

Freshly cooked Aqua-Flaxa in a saucepan with a hand stiring

So I will often reduce the amount of water by half or double the amount of flaxseed and let it boil for 10 to 15 minutes. It gives me a gel that is strong enough for whipping up into a meringue. 

Note from Raspbelyse: I do not recommend making meringue with aquaflaxa. While it worked before, it was too hit and miss for me to truly recommend it to you, my readers. I now like to use Versawhip 600K to make my aquafaba-free vegan meringue.

However, I do have to say that I prefer the mouthfeel of Aquafaba meringue since I find that flax gel meringue can be a bit gel-y or slimy. But that is me. It is still a great alternative for people who don’t mix well with legumes like chickpeas.

aqua-flaxa in a jar

And while I have used this meringue as a topping, I have never tried to bake it or cook it. So if you do try it out, let me know how it went and I’ll add your experience here!

Also, food for thought, I assume you could also replace the water in this recipe with aquafaba to make baked goods that require a lot of structure.

Flaxseed and water in a small saucepan

Aqua-Flaxa: Tips and Tricks

  • 50g or 3 Tbsp of Aqua-Flaxa is equal to 1 whole egg.
  • Freeze pre-portioned into an ice-cube tray for 6 months, or keep in the fridge for up to 2 weeks.
  • Strain the preparation while still hot. It’s way easier to squeeze out the gel from the seeds like that.
  • Let the gel cool before using it. If not you risk melting your precious vegan butter.
aqua-flaxa in a jar
  • While pouring the cold gel, try to cut it with your fingers by squeezing your index against your thumb instead of trying to pour it out. If not you will end up with the whole container of goop in your preparation since that stuff is slippery and thick.
  • If your gel is too thick, you can reheat it up with a bit of water to loosen it up.
  • You can use any type of flax seeds. Brown or gold, it’s all good!
  • You can use this in any recipe that uses regular flax eggs.
aqua-flaxa in a jar
side view of a jar filled with flaxseed gel
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Aqua-Flaxa: Vegan Flax Egg Replacer

Flaxseed get is the best vegan egg replacer that exists out there. It gives great structure and humidity to egg-free baked goods.
Course Dessert
Cuisine vegan
Keyword egg replacement, egg-free, flax
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cup

Ingredients

  • 50g (⅓ cup) whole flax seeds
  • 500g (2 cups) water

Instructions

  • In a saucepot, mix together the flax seeds and water. Bring to a boil over medium heat while stirring with a flexible silicone spatula.
  • Boil for 1 minute, or until the mixture thickens and becomes slimy.
  • Strain while still hot. Press the flax seeds into the sieve with the spatula to get all the aqua-flaxa gel out.
  • Refrigerate until cool before using it according to your recipie.
    Enjoy!

Notes

50g = 3 tablespoon = 1 whole egg
Keep the Aqua-Flaxa in the refrigerator for up to 2 weeks, or freeze pre-portioned into an ice-cube tray for up to 6 months.
side view of a jar of flax seeds

Did you try Aqua-Flaxa in your baked goods?

Don’t be shy and let me know how your experience with this vegan egg replacer went! Leave me a comment below and share a picture on Instagram !

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  1. Andreaa

    August 20, 2021 at 6:49 pm

    Any suggestions on what to do with the leftover flax seeds?

    Reply
    • Raspbelyse

      August 21, 2021 at 9:43 am

      You can use it it homemade bread, leave it to dry and then ground it into fine powder to add to smoothies for added fibers.

      Reply
  2. Brooklyn

    February 08, 2021 at 6:49 am

    Hello ^_^ Will it only work with whole flaxseeds--not ground?

    Reply
    • Raspbelyse

      February 08, 2021 at 8:35 am

      Well it does work with ground flax seed but some of the flax might go through the sieve so you might end up with some flecks of flax seed behind, but you will still get that goey texture If that is ok with you, then go ahead!

      Reply
  3. Jordan Pett

    November 18, 2020 at 2:27 pm

    Hey, Have you ever tried to whip this to make a meringue? curious if it's thick enough. 🙂 thanks!

    Reply
    • Raspbelyse

      November 18, 2020 at 6:01 pm

      Yes, Ive been able to make meringue out of it by cooking longer the aquaflaxa and reducing it. There used to be a not about it in the post but I removed it because it was too hit or miss. It worked but not always and the result was a bit gooeyer and stretchier than regular meringue. It was great for using it uncooked on top of a pie per example but I didn’t like how it cooked and flatten out.

      Reply

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Hi! I'm Raspbelyse

I'm a vegan pastry chef who loves to teach home bakers how to make fancy classic desserts. More →

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