Mastering the art of vegan baking can be a bit tricky, especially when it comes to finding the right substitutions for traditional baking ingredients. Here are some handy vegan baking substitutions that will help you create delectable and cruelty-free delights without compromising on taste and texture.
Eggs
- Applesauce: Substitute one egg with 1/4 cup of unsweetened applesauce to add moisture and help bind your baked goods.
- Mashed Banana: One ripe mashed banana can replace one egg, lending a subtle fruity flavor to your treats.
- Flaxseed or Chia Seed Eggs: Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water to create an egg-like consistency.
Dairy Milk
Replace cow’s milk with plant-based alternatives like almond, soy, oat, or coconut milk. Choose unsweetened versions for a more neutral taste.
Butter
- Coconut Oil: Swap butter with coconut oil in a 1:1 ratio. It works especially well in cookies and pie crusts.
- Vegan Margarine: Look for non-hydrogenated, plant-based margarine to replace butter in recipes.
Replacing Buttermilk
- Plant-Based Milk and Vinegar/Lemon Juice: Mix 1 cup of plant-based milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes until it curdles, mimicking the tangy flavor of buttermilk.
Dairy Cream
- Coconut Cream: Refrigerate a can of full-fat coconut milk overnight and scoop out the thickened cream to use in frosting or creamy desserts.
Sweeteners
- Maple Syrup: This liquid sweetener adds depth of flavor and works well in cakes, muffins, and pancakes.
- Agave Nectar: Use agave as a one-to-one replacement for honey or sugar.
