Vegan Baking Substitutes

Discover the Sweet Secrets of Vegan Baking with Vegan Baking Substitutes

Baking is an art, a science and for many of us a hobby. But what happens when you swap the eggs, butter, and milk for plant-based alternatives? Spoiler alert: magic still happens! Vegan baking isn’t just about which ingredients you have to leave out, it’s about discovery, creativity, and whipping up delicious treats that everyone can enjoy by using vegan baking substitutes!

Whether you’re a seasoned baker looking to go plant-based or a curious newbie ready to experiment, this guide will introduce you to simple and effective vegan baking substitutes that maintain the flavour, texture, and indulgence of your favourite baked goods. From flax eggs to aquafaba, let’s dive into the world of vegan baking and unlock the secrets to cruelty-free confections!

Eggs

Flaxseed or Chia Seeds: Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water to replace one egg. This mixture acts as a binder in recipes like cookies and muffins. 

Aquafaba: The liquid from canned chickpeas can be whipped to mimic egg whites, suitable for meringues and macarons. Use 3 tablespoons of aquafaba to replace one whole egg. 

Mashed Banana or Applesauce: ¼ cup (65g) of either can substitute one egg, adding moisture and a hint of flavour, ideal for breads and muffins. 

Milk

Plant-Based Milks: Almond, soya, oat, or coconut milk can replace cow’s milk in a 1:1 ratio in most baking recipes. I prefer the plant milks with higher protein content such as soya as this helps the bake.

Butter

Vegan Margarine or Plant-Based Butters: Products like Flora Plant Butter can replace dairy butter equally in recipes. It works especially well for Buttercream which I have a recipe for here.

Coconut Oil: Use in a 1:1 ratio as a butter substitute; note it may impart a slight coconut flavour.

Vegetable Oil: This can work in place of melted butter in things like brownies.

Buttermilk

Vegan Buttermilk: Combine 1 cup (240ml) of plant-based milk with 1 tablespoon of apple cider vinegar or lemon juice. Let it sit for a few minutes to curdle before use.

Honey

Maple Syrup or Agave Nectar: Both can replace honey in recipes, providing similar sweetness and consistency.

These are some of the vegan baking substitutes to get you started on your vegan baking journey. They will help you veganise a recipe but it is always better to use an already vegan recipe. These recipes save you from the guesswork of figuring out how much flaxseed or applesauce will mimic the binding power of an egg or whether almond milk will curdle like buttermilk. Instead of risking a crumbly cake or dense cookies, you can trust that the recipe has already tackled those challenges for you.

So, while it’s exciting to adapt your favourite traditional recipes, starting with one that’s already plant-based removes the guesswork and increases your chances of success. I have many vegan recipes which you can find right here on Sweet Pea’s. Let me know if you give them a go!