Introduction
Have you ever wished you could enjoy a delicious, gooey, homemade brownie without the guilt of supporting animal agriculture? Or perhaps you’ve felt left out when your friends brought a dairy-filled cake to celebrate your birthday. Well, fear no more, dear reader. In this comprehensive guide, I will show you the way to the land of vegan baking, where all your wildest dreams can come true.
Vegan baking may seem like a daunting task at first. After all, many conventional baked goods rely on eggs and dairy products to achieve their desired texture and consistency. But with a little bit of creativity and some simple ingredient swaps, you too can whip up delectable treats that are kind to animals and kind to the planet.
In this article, I will share with you the secrets to vegan baking success, including:
- A brief overview of the fundamentals of vegan baking
- How to replace common dairy products like milk, butter, and cheese
- Effective methods for replacing eggs
- Suggestions for swapping out other ingredients like honey and gelatin
- Tips for adjusting recipes to better suit your needs
- And much more!
By the end of this guide, you will be well-equipped to tackle any vegan baking challenge that comes your way. So grab your apron, preheat your oven, and let’s get started!
Understanding the Basics of Vegan Baking
Before we dive into the world of vegan ingredient swaps, it’s important to understand some of the fundamental principles of vegan baking. After all, knowledge is power, and the more you know, the better you’ll be at creating delicious, dairy-free and egg-free treats.
One of the most important aspects of vegan baking is learning how to replace traditional animal-derived ingredients with plant-based alternatives. This is often referred to as “veganizing” a recipe, and it can be as simple or complex as the recipe itself.
Another challenge of vegan baking is that some plant-based ingredients behave differently than their animal-derived counterparts. For example, plant-based milks don’t foam up quite as nicely as cow’s milk when making a froth for a cappuccino. Similarly, vegan butter melts and spreads more easily than dairy butter, but it doesn’t brown or caramelize quite as well.
Despite these challenges, it is possible to create delicious, dairy-free and egg-free treats that rival their traditional counterparts. With a bit of practice, experimentation, and the right knowledge, you too can bake up a storm in your kitchen.
Common Challenges in Vegan Baking
One common challenge of vegan baking is that some ingredients don’t work exactly the same way as their animal-derived counterparts. For example:
- Eggs not only provide moisture and structure in baking but also act as binders, emulsifiers, and leavening agents.
- Milk contributes moisture to baked goods, but it can also affect browning and caramelization.
- Butter is used for both taste and texture, and it can affect how other ingredients distribute and mix.
When replacing these ingredients in recipes, it’s important to consider both the function the ingredient serves in the recipe and how the plant-based alternative will affect that function. For example, replacing eggs with applesauce will provide moisture but won’t act as a binder or emulsifier, so you may need to add another ingredient like flaxseed meal to help bind the recipe together.
Replacing Dairy Products
One of the most common dairy products used in baking is milk. Luckily, there are plenty of plant-based milks to choose from, each with its own unique characteristics that may make them better suited for certain recipes.
Milk Substitutes
Some popular plant-based milk alternatives include:
- Almond milk: This milk is made from blending almonds with water and straining out the solids. It has a mild, slightly sweet flavor and is low in calories. However, it doesn’t froth up well, so it may not be the best choice for recipes that require a lot of foam, like making froth for a cappuccino or baking meringues.
- Soy milk: Made from soybeans, soy milk is one of the most versatile plant-based milks. It has a nutty, slightly sweet flavor and froths up nicely. It also contains natural emulsifiers that help it bind to other ingredients, making it a good choice for baking.
- Oat milk: This milk is made by blending oats with water and straining out the solids. It has a creamy, slightly sweet flavor that makes it a good choice for baking. It also froths up well, making it a great option for frothy drinks.
- Coconut milk: This milk is made from the liquid extracted from grated coconut. It has a rich, creamy flavor and is high in fat, which can make baked goods richer and more moist. However, it can be quite sweet, so it may not be the best choice for savory recipes.
Another common dairy product used in baking is butter. While there are many plant-based butter alternatives on the market, some people prefer to use oils like coconut oil, applesauce, or mashed avocado as butter substitutes.
One of the most popular plant-based butter options is vegan butter. It is made to mimic the taste, texture, and functionality of dairy butter as closely as possible. Many vegan butters are made from a blend of plant-based oils, water, salt, and emulsifiers. They can be used in most recipes where dairy butter is called for, including baking.
Another option for baking is coconut oil. While it doesn’t taste exactly like butter, it can add a nice richness to baked goods. It melts and spreads easily, making it a good option for recipes where you want to melt the butter first, like making a roux or sautéing vegetables. However, it doesn’t brown or caramelize quite as well as dairy butter, so it may not be the best choice for recipes where you want a nice golden crust, like pancakes or crepes.
If you’re looking for a butter substitute that is unsweetened and unsalted, like clarified butter, you can use applesauce. It won’t add any flavor to the recipe, so it’s best used in recipes where you want the flavor of the butter to shine through.
Finally, mashed avocado can be used as a butter substitute in recipes where you want a rich, creamy texture, like in frostings or sauces. It won’t brown or caramelize like butter, so it’s not the best choice for savory dishes where you want a nice golden crust, like grilled cheese sandwiches or sautéed vegetables.
Cheese Substitutes
When it comes to cheese substitutes, there are a few different options, depending on what you’ll be using the cheese for. For example:
- If you’re looking for a cheese that melts well and has a nice, stretchy texture, you might want to try a cashew-based cheese. Cashews are a versatile nut that can be used to make a variety of plant-based cheeses, from mozzarella to cheddar to cream cheese. To make cashew cheese, you’ll need to soak the cashews in water, blend them with other ingredients like nutritional yeast, garlic powder, salt, and lemon juice, and then let them sit for several hours or even overnight to allow the flavors to meld together. The result is a delicious, plant-based cheese that can be used in a variety of recipes.
- Another option for cheese substitutes is nutritional yeast. This deactivated yeast has a nutty, savory flavor that can add depth to dishes like mac and cheese or popcorn. It doesn’t melt or stretch like cheese, but it can add a nice, cheesy flavor to dishes. To use nutritional yeast as a cheese substitute, you’ll usually need to sprinkle it on top of the dish after it’s been cooked, rather than adding it to the cooking process.
- If you’re looking for a store-bought vegan cheese option, there are many brands that offer a variety of plant-based cheeses. Some popular options include Daiya, Follow Your Heart, and Violife. These cheeses are usually made from a blend of plant-based ingredients like tapioca starch, coconut oil, and soy protein, and they can be used in much the same way as dairy cheese. However, they can be quite expensive, so they may not be the best choice for everyday use.
One important thing to keep in mind when using cheese substitutes is that they may not behave exactly like dairy cheese, especially when it comes to melting or stretching. So it’s a good idea to do some experimentation and practice with different cheese substitutes to see which ones work best for the recipes you’re making.
Replacing Eggs
Eggs are used in baking for a variety of reasons, including:
- Providing moisture
- Acting as a binder and helping the ingredients stick together
- Serving as a leavening agent, helping the baked goods rise
- Adding texture and richness
When replacing eggs in recipes, you’ll want to consider which of these functions the eggs are serving and find a plant-based ingredient that can do the same thing. Here are some common egg replacers and how they work:
Flax and Chia Eggs
One of the most common egg replacers is a mixture of ground flaxseed (also known as linseed) and water. This mixture, also known as “flax eggs,” is often used in vegan baking as a binder and to add moisture to the recipe. To make a flax egg, simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. Once it’s thickened, you can use it in place of one egg in most recipes.
Chia seeds can also be used in the same way as flaxseed to make an egg replacer. To make a chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for a few minutes to thicken. Once it’s thickened, you can use it in place of one egg in most recipes.
One important thing to keep in mind when using flax or chia eggs is that they don’t provide the same binding and leavening properties as eggs, especially in recipes where you’re relying on the eggs to help the baked goods rise. So you may need to add another ingredient, like baking powder or baking soda, to help the recipe rise.
Aquafaba (Chickpea Liquid)
Another common egg replacer is aquafaba, which is the liquid that comes out of a can of chickpeas. It can be used to replace eggs in recipes for adding moisture, acting as a binder, and even providing some leavening action. To use aquafaba as an egg replacer, simply whisk it with a fork until it becomes frothy and then add it to the recipe in place of the eggs.
One important thing to keep in mind when using aquafaba as an egg replacer is that it can add a slightly savory flavor to the recipe, so it may not be the best choice for sweet baked goods. It’s also not a good option for recipes where you want the eggs to help the baked goods brown and caramelize, like in pancakes or waffles.
Banana and Applesauce
Another option for replacing eggs in baking is to use banana or applesauce. Both of these options can provide moisture and act as a binder in the recipe. To use banana or applesauce as an egg replacer, simply mash one ripe banana or 1/4 cup unsweetened applesauce and add it to the recipe in place of the eggs.
One important thing to keep in mind when using banana or applesauce as an egg replacer is that they won’t provide the same binding or leavening properties as eggs, especially in recipes where you’re relying on the eggs to help the baked goods rise. So you may need to add another ingredient, like baking powder or baking soda, to help the recipe rise.
Commercial Egg Replacers
If you don’t want to use any of the above options for replacing eggs, there are also commercial egg replacers available. These products are specifically designed to mimic the properties of eggs in baking and can be used as a one-for-one replacement for eggs in most recipes. Some popular brands include Bob’s Red Mill Egg Replacer and Flax4Less Egg Replacer.
To use commercial egg replacers, simply mix the powder with water according to the package instructions and then add it to the recipe in place of the eggs.
One important thing to keep in mind when using commercial egg replacers is that they can be quite expensive, especially if you’re baking a lot. So they may not be the best choice for everyday use.
Substituting for Other Ingredients
In addition to replacing dairy products and eggs, there are other ingredients that you may need to substitute when baking vegan. Here are some common ingredient swaps and how they work:
Honey Substitutes
If you’re looking to replace honey in a recipe, there are several plant-based options you can use. For example:
- Maple syrup: This sweetener is made from the sap of maple trees and has a rich, complex flavor. It can be used as a one-for-one replacement for honey in most recipes, but it may affect the texture of the baked goods slightly.
- Agave nectar: This sweetener is made from the sap of the agave plant and has a mild, sweet flavor. It can be used as a one-for-one replacement for honey in most recipes, but it can be quite runny, so it may affect the texture of the baked goods.
- Date syrup: This sweetener is made from cooked and pureed dates and has a rich, sweet flavor with a hint of caramel. It can be used as a one-for-one replacement for honey in most recipes, but it may affect the texture of the baked goods slightly.
One important thing to keep in mind when using honey substitutes is that they may not crystallize in the same way as honey, which can affect the texture of the baked goods. So it’s a good idea to do some experimentation and practice with different honey substitutes to see which ones work best for the recipes you’re making.
Replacing Gelatin
Another common ingredient used in baking is gelatin. Gelatin is made from the collagen in the skin, bones, and connective tissue of animals, and it’s used to help set and thicken desserts like jello, panna cotta, and marshmallows. However, there are plant-based alternatives to gelatin that can be used in vegan baking.
- Agar-agar: Also known as “Japanese gelatin,” agar-agar is a vegetable-based gelatin made from seaweed. It can be used as a one-for-one replacement for gelatin in most recipes, but it requires a bit more water and it doesn’t dissolve as easily, so it’s important to follow the package instructions carefully.
- Xanthan gum: This is a type of thickener made from the fermentation of corn sugar. It can be used to help thicken and set vegan desserts, but it doesn’t provide the same texture and mouthfeel as gelatin. It’s usually used in small amounts, around 1/2 teaspoon per cup of liquid.
- Psyllium husk: Also known as “plantain seed husk,” psyllium husk is a type of fiber that can be used to thicken and bind recipes. It’s often used in gluten-free baking, but it can also be used as a vegan substitute for gelatin. It’s important to use a fine powder and to mix it with liquid before adding it to the recipe.
One important thing to keep in mind when using plant-based gelatin alternatives is that they may not set as firmly or as quickly as animal-derived gelatin. So it’s a good idea to do some experimentation and practice with different gelatin substitutes to see which ones work best for the recipes you’re making.
Substituting for Cream
Another common dairy product used in baking is cream. However, there are several plant-based options you can use to replace cream in baking. For example:
- Coconut cream: This is the thick, creamy liquid that rises to the top of a can of coconut milk. It can be used to add richness and moisture to baking recipes, especially in recipes where you want a subtle coconut flavor. To use coconut cream as a cream replacer, simply scoop out the solid cream that has risen to the top of the can and use it in place of the cream in the recipe.
- Cashew cream: To make cashew cream, you’ll need to soak cashews in water, blend them with water until they’re smooth and creamy, and then strain out the solids. You can use this cream as a one-for-one replacement for heavy cream in most recipes. It won’t whip up quite as nicely as heavy cream, but it can add richness and moisture to baked goods.
- Oat cream: This is a newer plant-based milk alternative that has a creamy texture and rich flavor. It’s made by blending oats with water and then straining out the solids. You can use oat cream as a one-for-one replacement for heavy cream in most recipes, including baking.
One important thing to keep in mind when using plant-based cream substitutes is that they may not whip up quite as nicely as heavy cream, especially when it comes to making stiff peaks. So they may not be the best choice for recipes where you want the cream to hold its shape, like in whipped cream or meringues.
Adjusting Recipes for Vegan Baking
In addition to finding plant-based alternatives to animal-derived ingredients, there are some other adjustments you may need to make to recipes when baking vegan. Here are some tips for adapting recipes to vegan baking:
Modifying Leavening Agents
One of the most important components of baking is the leavening agents, which help the baked goods rise. Common leavening agents include:
- Baking powder
- Baking soda
- Yeast
When baking vegan, you may need to adjust the amount of leavening agents you use or swap out one type of leavening agent for another to get the desired rise and texture in your baked goods. For example:
- Baking powder and baking soda both contain acid, so if you’re using an acidic ingredient like apple cider vinegar or lemon juice in your recipe, you may need to reduce the amount of baking powder or baking soda you use to avoid the baked goods from becoming too dense or tough.
- If you’re using a plant-based milk in your recipe, you may need to increase the amount of baking powder or baking soda you use to help the baked goods rise. This is because plant-based milks don’t contain the same natural acidity as dairy milk, which can affect the way the leavening agents work.
- If you’re using yeast as your leavening agent, you may need to proof the yeast in a sweetener like maple syrup or agave nectar instead of water, as these sweeteners can help the yeast get going more quickly.
One important thing to keep in mind when adjusting the amount of leavening agents in your recipe is that too much baking powder or baking soda can make your baked goods taste bitter, while too little can make them dense and tough. So it’s important to do some experimentation and practice with different amounts of leavening agents to find the right balance for your recipe.
Balancing Wet and Dry Ingredients
Another important aspect of baking is getting the right balance of wet and dry ingredients. This helps ensure that the baked goods have the right texture and moisture level. When baking vegan, you may need to adjust the amount of liquid you use in the recipe or add extra thickeners to help the baked goods hold together.
For example:
- If you’re using a plant-based milk in your recipe, you may need to add a little bit more flour or thickener to the recipe to help the baked goods hold together and prevent them from becoming too moist or falling apart.
- If you’re using a wet ingredient like bananas or applesauce to replace eggs, you may need to add a little bit more flour or thickener to the recipe to help the baked goods hold together and prevent them from becoming too moist or falling apart.
One important thing to keep in mind when adjusting the amount of liquid in your recipe is that too much liquid can make the baked goods soggy or cause them to collapse in the middle. So it’s important to add any extra liquid slowly and in small amounts, and then adjust the amount of flour or thickener as needed to get the right texture.
Achieving the Desired Texture and Consistency
When baking vegan, you may need to use different thickeners or binders to help the baked goods hold together and achieve the desired texture and consistency. For example:
- If you’re making a cake, you may need to add a little bit of cornstarch or arrowroot powder to the recipe to help the cake rise and prevent it from becoming too dense or tough.
- If you’re making a custard or pudding, you may need to use a combination of tapioca starch and cornstarch to help the custard thicken and set properly.
- If you’re making a pie crust, you may need to add a little bit of vinegar or lemon juice to the dough to help it hold together and prevent it from becoming too tough or dry.
One important thing to keep in mind when using thickeners or binders in your recipe is that they can affect the texture and flavor of the baked goods. So it’s important to do some experimentation and practice with different thickeners and binders to find the right one for your recipe.
Vegan Baking Tips and Tricks
Here are some additional tips and tricks for baking vegan:
Ingredient Preparation and Storage
- If you’re using nuts or seeds as an ingredient, such as in a nut butter or seed milk, it’s important to soak them before blending to help them soften and blend more smoothly. Most nuts and seeds need to be soaked for at least 8 hours, but some may need to be soaked for up to 24 hours.
- If you’re using a plant-based milk alternative, such as almond milk or soy milk, it’s best to use it fresh and not let it sit out at room temperature for too long. Most plant-based milks have a shelf life of about a week when stored in the refrigerator, so it’s a good idea to use them up within that time frame.
- If you’re using a plant-based cheese or yogurt, it’s important to store it in the refrigerator to keep it fresh. Some plant-based cheeses and yogurts may need to be stirred before using, as the oils can separate over time.
Troubleshooting Common Issues
- If your baked goods are turning out too moist or soggy, you may need to add a little bit more flour or thickener to the recipe to help it hold together and prevent the baked goods from absorbing too much moisture.
- If your baked goods are turning out too dry or crumbly, you may need to add a little bit more liquid to the recipe or use a different liquid, such as a plant-based milk instead of water, to help the baked goods stay moist and tender.
- If your baked goods are falling apart or not holding together, you may need to add a little bit more flour or thickener to the recipe to help it bind and hold together.
One important thing to keep in mind when troubleshooting baking issues is that different ingredients and techniques may require different adjustments, so it’s important to do some experimentation and practice to find the right solution for your recipe.
Favorite Vegan Baking Recipes to Try
Now that you have a better understanding of the basics of vegan baking and some tips for troubleshooting common issues, it’s time to get in the kitchen and start baking! Here are some of my favorite vegan baking recipes that I think you’ll love:
I hope you enjoy these recipes and that they inspire you to get creative in the kitchen and start baking up a storm!
Conclusion
Baking vegan can be a fun and rewarding challenge, especially if you’re used to baking with animal-derived ingredients. With a little bit of creativity and some simple ingredient swaps, you too can create delicious, dairy-free and egg-free treats that are kind to animals and kind to the planet.
Remember, baking vegan is all about finding plant-based alternatives to common animal-derived ingredients and adjusting recipes to suit your needs. Whether you’re replacing milk with almond milk, butter with coconut oil, or eggs with flax eggs, there are plenty of options to choose from. And with a little bit of experimentation and practice, you’ll be able to create vegan versions of all your favorite baked goods.
So go forth and bake up a storm! I promise you won’t be disappointed.