Discover the simple art of baking the most delicious egg-free and dairy-free pies, cakes, and other vegan desserts with our expert top tips. From ingredient substitutions to foolproof techniques, here is everything you need to know about choosing and using dairy and egg replacers for all of your baking!
Ready to dive into the wonderful world of vegan baking? Whether you're a seasoned plant-based pro or just dipping your spatula into the egg-free and dairy-free baking scene, one thing's for sure: replacing eggs and dairy can sometimes feel like navigating a culinary maze. But fear not! I've rounded up our tips and tricks to help you whip up delicious vegan treats that'll have everyone coming back for more!
From cakes and cupcakes to quick breads, muffins, scones, and the chewiest chocolate chip cookies ever, we've got you covered. Here are our top helpful hints to make your vegan baking endeavors easier, tastier, and much kinder too.
Table of Contents
Vegan Egg and Dairy Substitutes
Most traditional recipes for baked goods such as cakes, cookies, muffins, and quick breads specify eggs, butter, and milk products as ingredients. Think you can't possibly recreate your grandma's beloved cake recipe without eggs or dairy? Oh yes you can! Let's start by talking about eggs.
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 ground flaxseed or chia seeds mixed with water. When combined with water, these ground 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. Applesauce is a great choice for pumpkin breads, muffins, spice cakes.
Bananas - Mashed ripe bananas can also work as a tasty 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 a versatile substitute that can be blended to a smooth texture and used as an egg replacement in various recipes. Tofu has a neutral flavor that won't overpower most baked goods.
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. Carbonated water is an excellent egg replacer in our recipe for the most deliciously moist and rich vegan chocolate devil's food cake.
Packaged egg replacers - 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. Bottled liquid egg replacers such as JUST Egg are best used in pies with custard-type fillings, like lemon meringue or quiche.
Aquafaba - Ideal for making vegan meringue or as to substitute for whipped egg whites in recipes. (See below for more about aquafaba)
How to make meringue without eggs
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. Aquafaba foams up into a light frothy consistency very similar to meringue when it is whipped or whisked. We use aquafaba to make vegan marshmallow fluff for creating the best old-fashioned vegan fudge.
Aquafaba is a key ingredient in this elegant strawberry and mango pavlova baked meringue dessert. Learn how to make egg-free meringue here.
Now that you know how easy it is to bake delicious egg-free creations, let's explore many of the fantastic plant-based options in dairy-free ingredients!
Non-Dairy Substitutes
Vegan piña colada cupcakes with coconut cream frosting ready to enjoy! For these scrumptious treats, we substituted the eggs and dairy with powdered packaged egg replacer, vegan butter, and coconut milk.
TIP: It's easy to replace cow's milk and dairy butter in most 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. Oat milk works well in cakes, cookies, and muffins, 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, however, 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 made to replicate the taste, texture, and functionality of dairy butter in baking. You can also make your own tasty citrus-infused vegan compound butter with this simple recipe.
Avocado - Mashed or pureed avocado can be used as a butter substitute in recipes that benefit from a moist and dense texture, like 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 - is not a direct substitute for butter in all recipes, but it 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.
Learn more about why vegan butter is better in this article.
My favorite vegan carrot cake iced with the most luscious vegan cream cheese frosting and topped with flaked coconut.
More dairy-free substitutes
Vegan Cream Cheese - Cream cheese sweetened with sugar makes a delicious filling in pastries and is ideal for making my favorite vegan lemon cream cheese frosting.
Non-Dairy Yogurt - Vegan yogurts add moisture, texture and flavor to many baked goods. I like to use plain yogurt in my blackberry berry crumble muffins.
Vegan Sour Cream - Like vegan yogurt, sour cream adds moisture as well as a light tangy flavor to quick breads, cakes, and muffins.
Non-Dairy Whipped Topping -There are lots of packaged dairy-free whipped toppings available in stores. You can also make your own. Check out my recipe for homemade vegan strawberry shortcake where I explain how to make coconut whipped cream topping.
Dairy-Free Ice Cream - A slice of chocolate cake without a scoop of ice cream? Not possible! With so many yummy vegan ice creams in most stores today, you can definitely have your cake AND ice cream too!
Equipment
Top Tool Tips: 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
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. In this recipe I used Bob's Red Mill egg replacer and vegan butter.
Vegan Baking FAQ's
Can I use baking powder or baking soda as an egg substitute?
Baking powder and baking soda cannot replace eggs entirely, however, they can provide leavening (rise) in baked goods. They won't add structure or binding properties like eggs do.
How can I make my vegan baked goods moist?
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.
What can I use as a binder in place of eggs?
Ingredients like mashed bananas, applesauce, silken tofu, nut butters, or commercially available vegan egg replacers can act as binders in place of eggs.
How can I replace eggs in recipes that require beating or whipping?
For recipes that require beating or whipping eggs, you can use aquafaba (the liquid from a can of chickpeas) as a vegan alternative. See more in our top tips about aquafaba above.
How do I adjust baking time and temperature for vegan recipes?
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.
Karen J says
Is there a good homemade or pantry essential that can replace sweetened condensed milk?
Connie Edwards McGaughy says
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.