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A Guide To Vegan Baking Substitutes For Butter, Dairy and Eggs

A Guide To Vegan Baking Substitutes For Butter, Dairy and Eggs

No need to give up baked goods when following a vegan diet!

Butter, milk, and eggs have been used for centuries as the foundation for many baking goods. They act as binders, thickeners, and rising agents. They add moisture, flavor, color, and structure.

Without these crucial ingredients, many of our favorite pastries, cakes, and cookies just won't be, well, what they are supposed to be! Glorious deliciousness! 

So without these essential ingredients in baking, do you have to give up your favorite cookies and desserts when you're on a vegan diet?? Absolutely not! There's no need to give up your favorites!

Some really great bakers, willing to take risks (we thank you! ), found vegan baking substitutes for these ingredients to make vegan baking possible and delicious! 

Vegan baking can be tricky when you are new to it, but, with a little experimenting, it can be learned and mastered! Once you understand the role of butter, milk, and eggs in baking, vegan baking substitutes are easy to find and use in your favorite baked goods.

Let's explore how you can replace butter, dairy, eggs, and gelatine for vegan baking!

VEGAN BAKING SUBSTITUTES FOR BUTTER, MILK, EGGS, AND GELATINE

Vegan Butter Substitutes

Besides adding flavor and fullness to a dish, butter also helps to make baked goods more tender and helps with the rising process.

Butter substitutes for vegan baking include:

  • Vegan butter
  • Applesauce
  • Coconut oil & butter
  • Olive oil
  • Nut butter
  • Mashed banana & avocado. 

Replace butter with a 1:1 ratio of your chosen substitute and remember to keep it to a similar consistency. 

When the recipe calls for solid or cold butter → Use solid coconut oil.

And when it calls for melted butter  Use melted coconut oil, olive oil, or applesauce.

Keep in mind that the percentage of fat and water in the substitute will affect your baked goods' texture and flavor. Also, check if any salt has been added to vegan butter, and omit any extra salt.  

FIND BUTTER ALTERNATIVES HERE: Applesauce, coconut oil, olive oilnut butter.

READ MORE: A guide to different nut and seed butter options

Vegan Butter Substitutes

Vegan Dairy Substitutes

Milk helps to moisten dry ingredients, adds flavor, supports browning, softens texture, dissolves sugar, and activates the gluten in baking recipes.

Milk is easy to replace, using a one-to-one ratio, with any vegan alternative. You won't easily detect the difference in baked goods. 

But beware, milk alternatives are often flavored or have added sugar. Consider how this may affect your dish, or choose unflavored and unsweetened varieties. 

Dairy substitutes for vegan baking include:

  • Coconut milk
  • Oat and rice milk
  • Vinegar + non-dairy milk
  • Coconut or cashew cream

Looking for richness and body in the recipe? → Use fattier milk substitutes like coconut (if you don't mind the flavor) and oat milk.

Need moisture or thinning? "Lighter" kinds of milk, such as rice milk, will work great.

Does the recipe call for buttermilk? No problem! For a recipe that calls for 1 cup buttermilk - add 2 tablespoons apple cider vinegar, distilled white vinegar, or white wine vinegar to 1 cup of non-dairy milk and let it rest for 10 minutes.   

Need sour cream or heavy cream? → That's replaceable too! Whip unsweetened coconut cream or cashew cream to the required consistency, and add a little lemon juice if you need sour cream. 

FIND DAIRY SUBSTITUTES HERE

READ MORE: Your guide to choosing plant-based milk alternatives

Vegan Egg Substitutes

Eggs may be one of the most essential ingredients in baking and are also the trickiest to replace. They contribute richness, body, structure, leavening, color, and flavor and act as a thickener and binder.  

Egg substitutes for vegan baking include:

  • Tapioca, cornstarch, or arrowroot powder
  • Flax or chia seeds
  • Applesauce
  • Aquafaba (chickpea liquid)
  • Baking soda and cider vinegar
  • Vegan yogurt
  • Silken tofu

When you need a thickener, i.e., in a pumpkin pie filling You can add tapioca, corn starch, potato, or arrowroot powder. Mix a tablespoon of the powder into three tablespoons of water as a substitute for each egg.

When you need a binder, i.e., for cookies  Make a gel using flax or chia seeds mixed with water. This creates a gel-like consistency similar to egg white. For each required egg, mix 1 tablespoon ground flax or chia seeds with 3 tablespoons water and leave to thicken for about 5 minutes. 

In heartier recipes, such as banana bread or morning glory muffins → Applesauce and other veggie pure can be used to replace eggs. They may alter your flavor, so keep this in mind. For each required egg, use ¼ cup unsweetened applesauce plus a pinch of baking powder. 

When you need eggwhite replacers → The liquid from a can of chickpeas, called Aquafaba, is excellent for vegan meringues, macarons, and pavlovas. Use about 3 tablespoons of aquafaba, whisked until foamy, per egg. Or simply buy egg replacers, such as Neat Egg Replacer.

Need a raising agent → Baking soda and cider vinegar function as excellent egg replacements for cakes and muffins when you need a raising agent. To replace an egg, combine a teaspoon of baking soda with a tablespoon of cider

For anything that relies on a creamy foundation, such as custards, cream pies, and cheesecakes   Plain plant-based yogurt will work just as well to replace eggs. ¼ cup plant-based yogurt = 1 egg. Silken tofu will also give a creamy texture when mixed well with the liquid ingredients. 

FIND EGG SUBSTITUTES HERE: Powder & starches; flax & chia seeds; applesauce, canned chickpeas, egg replacerssilken tofu

READ MORE: A surprising, high-protein, vegan ingredient for your dessert recipes

Vegan Egg Substitutes

Gelatine substitutes in baking

Gelatine, a common ingredient for thickening, gelling, or stabilizing in baking, is animal-based, so finding vegan alternatives is essential for plant-based baking. 

Gelatine substitutes for vegan baking include:

  • Agar-Agar
  • Pectin
  • Arrowroot powder
  • Tapioca starch
  • Vegetable gums

Agar-Agar Derived from seaweed, it works similarly to gelatin and is widely used in vegan baking, especially for jellies, puddings, and cheesecake. Substitute equal amounts of agar-agar powder for gelatin powder. Dissolve in hot liquid, then let it cool to set.

Pectin→ A fruit-derived thickener commonly used in jam and jelly making and for fruit-based fillings. Combine with sugar and acidic liquids to activate its thickening properties.

Arrowroot Powder→ A starch extracted from tropical plants, great for thickening custards, sauces, and creamy desserts. Mix with water to form a slurry before adding to recipes.

Cornstarch or Tapioca Starch→ These are easy-to-find thickeners that work well for creating a gel-like texture for pies, puddings, and sauces. Mix with a small amount of cold water to make a slurry, then add to hot liquids.

You can also use Cornaby’s Thick Gel which is a gluten-free, Non-GMO, starch that replaces regular cornstarch, flour, tapioca, or arrowroot.

Vegetable Gums (Guar Gum or Xanthan Gum)These plant-based gums act as stabilizers or thickeners and work great for gluten-free baking and sauces. Use sparingly, as they are very potent. Typically, 1/4 teaspoon can thicken a cup of liquid.

FIND GELATINE SUBSTITUTES HERE: Agar powder, pectin, arrowroot powder, cornstarch, granulated tapioca, guar gum, xanthan gum