Discover the art of vegan and egg-free baking with our expert top tips. From ingredient substitutions to foolproof techniques, get ready to unleash your creativity while enjoying the tastiest egg-free and dairy-free treats.
Baking should be an enjoyable experience, free from stress and frustration. We've all had our fair share of mishaps, from burnt cookies to disappointing layer cakes. But fear not! By understanding the reasons behind baking failures, we can learn from them and improve our skills for future attempts. Don't let a less-than-perfect vegan pecan pie discourage you from dusting off that rolling pin and giving it another try.
Here are some of our top helpful hints to make your baking endeavors easier, more successful, and most importantly, fun, starting with several vegan egg substitutes that can help you achieve delicious results in your baked goods, without causing harm to animals in the process. How sweet is that?
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Egg Substitutes
Most traditional recipes for baked goods such as cakes, cookies, muffins, and quick breads specify eggs as an essential ingredient.
Why are eggs used in baking?
Eggs have been used in baking due to their unique properties that contribute to the structure, texture, and flavor of various baked goods. They act as binders, providing stability and holding ingredients together. Eggs also add moisture, tenderness, and richness to baked goods. Additionally, eggs help in creating a fluffy and light texture in cakes and other pastries.
The problem is, eggs are not vegan. Whether obtained from factory farm chickens housed in battery cages, free range, or backyard pet chickens, the physical and emotional toll these animals endure to continually produce eggs is inhumane. Fortunately, there are several excellent options for cruelty-free egg substitutes that work great for replacing eggs in baking recipes.
Best vegan egg substitutes for baking
Flax or chia seeds - One of the most popular vegan substitutes for eggs in baking is flaxseed or chia seeds mixed with water. When combined with water, these seeds create a gel-like consistency that can mimic the binding properties of eggs.
Applesauce - Another option is applesauce, which adds moisture and acts as a binding agent.
Bananas - Mashed ripe bananas can also work as a substitute, providing moisture and adding sweetness to baked goods.
Non-dairy yogurt - Plain vegan yogurt is another good option that adds moisture and a buttermilk-like flavor to baked goods.
Silken tofu - is another versatile substitute that can be blended to a smooth texture and used as an egg replacement in various recipes.
Carbonated water - For leavening purposes, baking powder, baking soda or carbonated water can be used as substitutes for eggs in some recipes. These leavening agents create gas bubbles, which help in lifting the dough or batter and creating a light and airy texture. We use ¼ cup carbonated water to replace one large egg.
Packaged egg replacers - Additionally, commercial (packaged) powdered egg replacers, which are typically made from a combination of starches, leavening agents, and binders, are available and can be used as a convenient substitute for eggs in baking.
Aquafaba - Ideal for making vegan meringue or as to substitute for whipped egg whites in recipes. (See below for more about aquafaba)
A note about egg substitutes
It's important to note that the best substitute for eggs in baking can vary depending on the specific recipe and desired outcome. Experimenting with different substitutes and adjusting quantities may be necessary to achieve the desired texture and flavor.
We prepared this moist and rich vegan chocolate devil's food cake with carbonated water instead of eggs. It was spectacularly delicious!
This gorgeous lemon meringue pie was created with 100% vegan ingredients, including that luscious meringue, made with aquafaba (see more below).
What is Aquafaba?
Aquafaba (bean water) is the viscous water or liquid in which legume seeds such as chickpeas have been cooked. It is often used to replace egg whites in vegan cooking. When whipped, it foams up into a light frothy consistency very similar to meringue. We use aquafaba to make vegan marshmallow fluff for creating the best old-fashioned vegan fudge.
Aquafaba was also a key ingredient in this elegant strawberry and mango pavlova baked meringue dessert.
Non-Dairy Ingredient Substitutes
Vegan piña colada cupcakes with coconut cream frosting ready to enjoy!
It's easy to replace cow's milk and dairy butter in many traditional baking recipes simply by substituting with an equal quantity (one-to-one) of your favorite non-dairy milk or vegan butter.
Non-dairy milk substitutes
Almond Milk - Almond milk is a popular dairy-free alternative that works well in vegan baking. It has a mild, slightly nutty flavor and a creamy texture.
Soy Milk - Soy milk is another versatile non-dairy milk option for vegan baking. Additionally, it has a creamy texture and a neutral flavor, making it suitable for a wide range of recipes.
Coconut Milk - Coconut milk is a rich and creamy non-dairy option that adds a subtle tropical flavor to baked goods. It works particularly well in recipes that benefit from a slightly sweet and coconut-y taste.
Oat Milk - Made from oats, oat milk is a popular plant-based milk with a mild, slightly sweet flavor and creamy texture. It works well in cakes, cookies, and muffins, although it may not be suitable for delicate textures.
Rice Milk - Rice milk is a thin and slightly sweet non-dairy milk made from rice. It has a subtle flavor and a watery consistency, which makes it a suitable option for recipes that require a lighter texture.
Cashew Milk - Cashew milk is a creamy and slightly nutty non-dairy milk that adds richness to vegan baking. It works well in recipes that benefit from a smooth and velvety texture.
Hemp Milk - Made from hemp seeds, hemp milk has a slightly nutty flavor and thin consistency. It works well in recipes that call for a lighter texture
Pea Milk - Pea milk is a relatively new non-dairy milk that has a mild and slightly sweet taste and a creamy texture.
For recipes that specify buttermilk as an ingredient, you can create your own vegan version by combining a plant-based milk of your choice with an acidic ingredient like lemon juice or vinegar (white or apple cider vinegar). Creamier milks like soy, almond, or oat tend to work best, but you can use any non-sweetened milk you prefer. Simply stir in 1 tablespoon of lemon juice or apple cider vinegar to one cup of plant-based milk (adjust quantity required for your recipe). Allow it to set at room temperature for a few minutes to sour, then use it as you would buttermilk.
Non-dairy butter substitutes
Coconut Oil - Coconut oil is a popular choice for vegan baking due to its high fat content and solid texture at room temperature. Coconut oil provides a rich flavor and can be used as a 1:1 replacement for butter in many recipes.
Vegan Butter - Several brands offer vegan butter alternatives made from plant-based oils like soybean, or coconut oil. These products are specifically formulated to replicate the taste, texture, and functionality of dairy butter in baking.
Avocado - Mashed or pureed avocado can be used as a butter substitute in recipes that benefit from a moist and dense texture, such as brownies or cookies. Avocado provides healthy fats and adds a subtle, nutty flavor to your baked goods.
Nut Butter - Nut butters like almond, cashew, or peanut butter can be used as butter substitutes in vegan baking. They contribute a distinct nutty flavor and work well in recipes like cookies, energy balls, or bars. Adjust the quantities to achieve the desired texture and taste.
Olive Oil - While not a direct substitute for butter in all recipes, olive oil can be used in certain baked goods like cakes or muffins. It adds moisture and richness to the final product. Use a mild or light olive oil to avoid overpowering flavors.
Applesauce - Unsweetened applesauce is a fantastic substitute for butter in recipes like cakes, muffins, and quick breads. It adds moisture and helps bind the ingredients together, resulting in tender baked goods. Replace butter with applesauce in a 1:1 ratio.
Equipment
A few basic kitchen tools will make baking (and cooking in general) so much easier and a lot more fun. Here is what I use most of the time:
- Measuring spoons
- Measuring cups for dry and liquid ingredients
- Digital food scale (they're inexpensive and super helpful in baking!)
- A set of mixing bowls
- Silicone spatula
- Rolling pin
- Silicone pastry sheet
- Electric mixer (hand or stand mixer)
- Wire whisk
- Baking sheets
- Baking pans (loaf pan, pie plate, cupcake pan, cake pan)
- Parchment paper - to line bakeware for easy removal & clean-up!
- Wire cooling rack
Top Tips for Better Baking
Tip #1 - Read the recipe thoroughly before starting. Familiarize yourself with each step before you begin baking. Make sure you have all the ingredients you'll need. You shouldn't have to run to the store in the middle of mixing cookie dough because you just discovered you're out of vanilla - yep, been there, done that.
Tip #2 - Use fresh ingredients, including flour and leavening agents (which help baked goods rise) like baking powder, baking soda and yeast. All-purpose white flour has a shelf life of about 3-8 months. Gluten-free and whole wheat flours may become stale sooner. Unless you bake a lot, it's better to purchase flour in small quantities. Baking powder can lose its rising oomph after a few months. I like to keep an extra unopened container on hand just in case.
Tip #3 - Measure accurately. Baking is equal parts science and art. Unlike some cooking methods where you can guess-timate quantities by adding a handful of this or a pinch of that, too much or too little of an ingredient can mean the difference between ooh and aah or uh-oh. A digital kitchen scale is a home cook's best friend. I had no idea how helpful they are, particularly for baking, until I got one. Pre-measuring your ingredients with everything prepped in advance can be a game-changer.
Tip #4 - Set a timer and keep an eye on the oven. Temperature accuracy can differ with some ovens. You may find the baking times will need to be adjusted depending on your oven. I like to check whatever I'm baking at least 5-10 minutes before the timer rings. If you have an older oven, using an oven thermometer can be a helpful tool.
Tip #5 - Baking in high altitudes over 3,500 feet above sea level requires a few adjustments for baked goods to rise properly. You may need to increase your oven temperature and decrease the baking time as well as adjust the quantities of certain ingredients. This article from King Arthur Baking offers a lot of great tips on successful high-altitude baking.
This lightly spicy and moist vegan zucchini loaf is the perfect easy quick bread recipe for anyone wanting a little something sweet with an afternoon cup of coffee or tea.
FAQ's
Baking powder and baking soda cannot replace eggs entirely but can provide leavening (rise) in baked goods. They won't add structure or binding properties like eggs do.
You can achieve moisture in vegan baking by adding ingredients like applesauce, mashed bananas, vegan yogurt, plant-based milk, or vegetable oil to your recipes.
Ingredients like mashed bananas, applesauce, silken tofu, nut butters, or commercially available vegan egg replacers can act as binders in place of eggs.
For recipes that require beating or whipping eggs, you can use aquafaba (the liquid from a can of chickpeas) as a vegan alternative. Whip it until stiff peaks form, similar to beaten egg whites.
In most cases, you won't need to adjust the baking time or temperature. However, some vegan recipes might require a slightly longer baking time due to the moisture content or lack of eggs. Keep an eye on the baked goods and use a toothpick or skewer to check for doneness.
Let's start baking!
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Karen J
Is there a good homemade or pantry essential that can replace sweetened condensed milk?
Connie Edwards McGaughy
Hi Karen, I haven't attempted to make my own, but have used store-bought coconut sweetened condensed milk and an oat-based version, both which I found at local grocery stores in my area.