Vegan baking is not something to get overwhelmed by! Eggs, milk, and butter are all staple ingredients in traditional baking – but they’re not necessary to whip up a batch of vegan gooey brownies, chocolate chip cookies or birthday cake. There are vegan alternatives for baking at home available in every grocery shop these days – here’s what you need to know.
Use ¼ cup of unsweetened applesauce to replace one egg. This vegan egg replacer adds moisture and flavour to cakes, cookies and bread. Applesauce is available in shops or can be made at home using fresh apples.
To replace one egg, mix 1 Tbsp. Chia Seed with 3 Tbsp. water and let sit for several minutes before adding to your recipe.
Ground Chia works well as a binder in baked goods or a thickener for sauces, where a smooth texture is desired.
This highly nutritious seed is full of antioxidants and can also be used as an egg substitute in baking and cooking when ground. Combine a tablespoon of ground flaxseed with 3 tablespoons of water, stir to combine, leave for 5 minutes to thicken. Ground flaxseed emulates eggs’ binding qualities in cakes, bread, cookies, muffins and burgers
Ripe bananas work as a vegan egg substitute by adding moisture to plant-based recipes, while also adding sweetness. Just be sure to add more of the raising agent, such as baking powder to avoid dense baked goods. Ripe bananas are best suited for cakes, pancakes, and brownies. Use one medium ripe banana, mashed up, to replace one egg.
It turns out, chickpea water is kind of magic. , it can be used as a vegan substitute in many recipes that call for eggs or egg whites, even meringues and marshmallows —it may seem crazy, but it really does work.
Whilst margarine is a vegetable oil-based substitute for butter, some brands contain lactose or whey in trace amounts. Look out for one that is completely dairy-free, making it suitable for vegans.
Milk is one of the staple ingredients in baking – there are so many vegan versions to choose from. From almond, macadamia, soy, coconut, oat, hemp, and rice milk. Many bakers prefer using soy milk for its high protein content because it reacts in a way similar to milk – it’s also ideal for making dairy-free buttermilk.
To make vegan buttermilk, add one tablespoon of lemon juice, lime juice, apple cider vinegar, or white vinegar to a cup of unsweetened soy milk, stir, and let it rest for up to 10 minutes.