Fall baking season is in full swing! If you’re trying to eat plant-based, the good news is that you can make most of your favorite baked goods vegan by making a few simple ingredient swaps.
Eggs add moisture and act as a binding agent for the other ingredients. Additionally, eggs help the baked good rise during cooking.
- Flax Egg / one 3 tablespoons of water to 1 tablespoon ground flax seeds
- Banana/ 1/2 mashed banana = 1 medium egg
- Applesauce/ 4 tablespoons of applesauce = 1 medium egg
- Yogurt/ 4 tablespoons yogurt = 1 medium egg
Milk adds richness, moisture, and sometimes flavor to baked goods. The substitutes are endless…
- Almond milk
- Oat Milk
- Full Fat Coconut Milk (for added thickness and richness)
- Rice Milk (much thinner, a viscosity comparable to skim milk)
Butter not only adds flavor but also richness and texture to baked goods. It can also help in creating a denser baked good.
- Olive oil (may give off some flavor)
- Coconut Oil at room temperature (can give a texture similar to butter)
- Vegan Butter (same flavor as regular butter)
- Vegetable Oil (flavorless)
Sugar obviously adds an unmistakable sweetness to any baked good, but less processed, the natural sweetness can offer the same sweetness without sugar’s refined qualities.
- Honey / 1 cup sugar = 3/4 cup honey
- Maple Syrup/ 1 cup sugar = 3/4 cup syrup
- Agave Nectar/ 1 cup sugar = 2/3 cup agave
- Stevia/ 1 cup sugar = 1 tablespoon stevia
Although regular all-purpose flour is already vegan, there are healthier, unprocessed alternatives on the market.
- Almond Flour / use a 1:1 ratio with all purpose
- Whole Wheat/ 1 cup all-purpose flour = 2/3 cup whole wheat
- Oat Flour/ 1 cup all-purpose flour = 1 and 1/3 cup oat flour
Who says vegan baking has to be boring and bland?!
Author: Emily Kahn | Miami University | Class of 2022 | B.S. in Kinesiology and Nutrition | @ems.eatz.