The Vegan Baking Cheat Sheet

By Bridgette Clare, RHN on December 12, 2013 , categorized in In the Kitchen, Plant-based Nutrition

Are you having trouble finding plant-based substitutions for your favorite holiday baked goods? Give these easy substitutions a try!

Need eggs?

Eggs are one of the most common baking ingredients—they are used for leavening, binding and flavor. Egg substitutions can be tricky, so first you must understand the purpose of the eggs in the recipe.

Try this:
If the eggs are used for leavening (to help the recipe rise) you will want to use a substitution that includes baking soda. For every egg you are replacing, use 1 teaspoon baking soda and 1 tablespoon apple cider vinegar. Another alternative is 1 teaspoon baking soda, 1 tablespoon chia seeds and 3 tablespoons of water.

If the eggs are used for binding (to keep everything together) you will want to omit the baking soda. You can use fruit for binding in place of eggs. Try 1/2 mashed banana or 1/4 cup pureed sweet potato or pumpkin.  If you love chia “eggs” like me, you can still use them for binding. To replace 1 egg use 1 tablespoon chia seeds and 3 tablespoons of water.

Need butter?

Butter adds flavor and a rich texture and it can also add density to your baking. You can get a similar rich flavor and texture from plant-based oils or even mashed bananas.

Try this:
If you baking calls for 1 cup softened butter try 3/4 cup coconut oil or vegetable shortening instead. You can also substitute 1 cup of butter for 1 cup of applesauce or mashed banana. This works best in your sweeter recipes like muffins as it also adds natural sweetness.

Need milk?

Milk substitutions are the easiest substitutions of all because it’s a direct 1:1 substitution. The only thing you need to consider is the final taste of the recipe. If you are making a chocolate cake, perhaps coconut milk might not be your best option as it could overpower the taste of the rest of the cake. Or maybe it would be the best option…. mmmmm chocolate coconut cake. The choice is yours – just consider what you want the dessert to taste like before you choose your milk substitute

Try this:
If you are baking with milk the plant-based options are endless. Try almond, coconut or rice milk and remember it is a 1:1 substitution. You can find many store bought milk alternatives or you can try to make milk at home.

Intrigued? Do you want to learn about more simple plant- based substitutions? In the Thrive Forward Kitchen Edition, you’ll find an entire chapter on clean substitutions. Be sure to let us know what favorite plant-based substitutions are below!

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baking in the kitchen special diets vegan

Bridgette Clare, RHN

A Registered Holistic Nutritionist (RHN), Certified Raw Foods Chef and Vega Product Specialist, Bridgette Clare works at Vega as the Customer Experience Team Lead. Bridgette is passionate about making food fun and accessible. She believes what we eat has a huge impact on how we feel and whole heartedly supports a holistic approach to nutrition. Experimenting in the kitchen, sharing new recipes and enjoying new culinary experiences with friends is what she’s all about. Fun fact: Bridgette is always seeking out fun ways to stay active—trying out everything from circus school to testing out her indoor cycling teacher abilities!