Vegan baking has come a long way over the years. Gone are the days of having to replace butter with avocado oil or whisking flax seeds and applesauce to mimic an egg.
In fact, with all the advancements in vegan baking, there are substitutes for nearly every ingredient that don’t compromise on taste and don’t force you to make crazy modifications to get it to bake like traditional animal-based ingredients.
Below is a list of my preferred vegan baking substitutes for when I am trying to create a plant-based dessert, bread or vegan pastry. As I experiment with more recipes, I will keep this list of plant based substitutes for baking recipes updated.
Vegan Baking Substitutes
Egg
- Whole Egg: Bob’s Red Mill Egg Replacer is a great vegan substitute for whole eggs. It provides a fluffy and moist texture in cakes.
Egg White
- Egg White: Aquafaba, the leftover water from chickpeas, is the best plant-based substitute for egg whites. Reduce it by 50% before using in vegan meringue recipes.
Butter
- Butter: Several plant-based butters work well for baking. Popular options include Earth Balance and Country Crock Plant Based Butter.
Milk
- Milk: Soy milk is a great choice for vegan baking due to its high protein content and creamy consistency. It provides richness, texture, and structure for binding.
Buttermilk
- Buttermilk: Simply add a bit of apple cider vinegar to your chosen plant-based milk and let it sit for 5 minutes. This creates a vegan buttermilk substitute.
Whipping Cream
- Whipping Cream: Coconut cream is a delicious vegan alternative to heavy whipping cream. Use the thick cream that separates from unsweetened coconut milk after refrigeration. Whip it with powdered sugar for a perfect topping.