International Vegan Day: Easy

Vegan Baking

Substitutes To Use In Your Recipes

Quick Summary

Vegan cooking is not rocket science; by swapping just a few ingredients like butter, milk, and eggs with vegan ingredients like nut butter, oat milk, and flaxseeds. This article looks at substitutes that work equally well, if not better than, the non-vegan ingredients used in baking. Dive deeper to know more.  

Deep Dive

The rise of veganism worldwide has led to an exciting transformation in kitchens, especially in baking. There was a time when vegan baking was seen as a challenge, but now it has become a creative and rewarding way of exploring new ingredients and flavours. Bakers everywhere are discovering that plant-based options not only have the texture and taste of animal-based products but also add a wholesome, nutritious twist.

Traditional baking relies heavily on eggs, butter, and milk to create structure, moisture, and richness. But vegan alternatives like coconut oil, nut milk, or mashed bananas can do the same job beautifully, and sometimes even better, with a new flavour. The secret to using vegan ingredients is understanding how each behaves in the oven. Once you get that proper, vegan baking doesn't feel like a compromise but more like an upgrade. Read this article to understand how and which ingredients to substitute for vegan baking to make them more eco-friendly and add a new taste to your palate.

Eggs: The Flaxseed And Chia Seed Magic

Eggs are used in baking to bind ingredients and give structure. The best plant-based alternative for this is flaxseed or chia seed. To make the egg-like mixture, simply mix one tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, then let it sit for a few minutes until it turns gelatinous. This mixture behaves just like an egg and works perfectly in cakes, brownies, and muffins. If you prefer something fruitier, mashed bananas or applesauce are also great egg replacements. They not only add moisture but also bring a gentle sweetness, making them ideal for banana breads or spiced loaves. Another lesser-known substitute is aquafaba, the liquid from a can of chickpeas that whips up like egg whites and can be used in meringues or mousses. 

Milk: From Cows To Coconuts

Dairy milk is one of the easiest ingredients to replace in baking. Non-dairy options such as almond milk, oat milk, soy milk, and coconut milk blend easily into any recipe that needs regular milk. Oat milk has a naturally creamy texture and mild flavour, making it perfect for cakes, pancakes, or muffins. Almond milk, on the other hand, has a subtle nuttiness that goes well with chocolate or fruit-based bakes. For extra richness, coconut milk can be used in recipes where you want a denser texture, like in puddings or custards. Most recipes that call for regular milk can be substituted with these non-dairy versions in equal amounts. It is a simple switch that makes your baking both cruelty-free and often easier to digest.

Butter: Oil, Nut Butters, And Beyond

Butter gives baked goods their signature richness and flaky texture, but several vegan alternatives work just as well. Coconut oil is a popular choice; when solid, it behaves like butter in pastry doughs, and when melted, it keeps cakes soft and moist. Another brilliant option is nut butter, such as almond, cashew, or peanut butter, which adds both flavour and healthy fats. Use it in cookies or brownies for the nutty flavour and texture. For those who prefer a neutral taste, vegan margarine or plant-based butter blends are now widely available in supermarkets and behave just like traditional butter. If your recipe needs melted butter, olive oil, or sunflower oil can also be used. They provide moisture without significantly affecting the texture or taste. 

Sweet Swaps For Honey

Honey is often used for sweetness and texture in baking, but it is not vegan since it is derived from bees. Maple syrup, agave nectar, and date syrup are perfect plant-based sweeteners that add both flavour and moisture.  Maple syrup gives a rich, caramel-like note, while agave nectar has a milder, more neutral taste that works in almost any recipe. Date syrup adds natural sweetness, along with fibre and minerals, making it a great choice for energy bars or cookies.

Baking With Kindness

Switching to vegan baking does not mean giving up your favourite treats; it just means baking with more awareness, compassion, and creativity. Each ingredient swap brings something new to the table, from the nutty richness of almond milk to the natural sweetness of banana.

Celebrate International Vegan Day with a kinder, more sustainable way of eating! Whether you are a committed vegan or just trying to make your plate a bit lighter and more eco-friendly, these baking substitutes will keep your baking items totally guilt-free!