What is Veganism?
Vegan means no meat, dairy, eggs, or honey. It’s a lifestyle choice rather than an eating plan. Donald Watson coined the term vegan in 1944, who wanted to distinguish it from vegetarianism, which he felt did not go far enough. The word itself means ‘no-animal product’ in Sanskrit. Before we look at 6 Vegan Substitutes for Bakers.
There are many different types of vegans: vegetarians, flexitarians (people who eat some animal products), Lacto-Ovo vegetarians (those who eat only milk and eggs) and pescatarians (fish eaters). Some avoid all animal products but consume honey, beeswax and other natural substances derived from insects.
- Researchers found that only 1% of consumers identified themselves as vegans in 2014, which rose to 6% in 2017. Thus showing a 600% increase in three years.
- 14% of the world’s population is found to be vegan in 2020.
- Growing numbers of people are turning vegan.
- Several countries with traditional meat and dairy-based cuisines have experienced significant increases in veganism.
- A growing number of restaurants and cafes also offer vegan menus in response to the increased demand.
- Such restaurants collect customer information and feedback. This enables restaurants to provide vegan options on their menu.
Vegans abstain from all animal products, from meat to dairy products and eggs to honey.
The question which now arises is – Can a vegan enjoy baked goods? (Feel free to comment if you agree.)
The answer is YES; using substitute ingredients makes vegan Baking genuinely excellent.
If you are a Vegan and sweet lover, you may be looking for substitutes for animal-derived ingredients in your baked goods. This means no eggs, butter, milk, cheese, meat, or other animal products.
What’s Vegan Baking?
- Vegan Baking is Baking that is free of animal products like dairy, eggs, honey etc.
- You can prepare almost all popular and traditional cakes without milk or eggs. It is still tasty, and you are making a positive difference for our environment, health, and animals.
- Many substituting ingredients can maintain the taste of baked goods, while some can even enhance it.
Vegan Substitutes for Baking
Eggs, butter, and other dairy products appear to be the backbone of Baking. Dairy and eggs can easily be replaced with vegan alternatives.
Milk is often replaced by extracts, such as almonds, oat, rice, soy, and other plant milk. You can also get these in chocolate or vanilla flavours. Dairy products such as butter, cream, yoghurt, and cheese can be substituted with dairy-free substitutes. Soy products can be remade into Tofu, and milk chocolate can be replaced with cooking or dairy-free chocolate.
1. Egg Substitutes
Eggs play a crucial role in Baking. Besides adding flavour, structure, and moisture, eggs also aid in leavening and tenderizing along with colour to baked dishes.
New vegan bakers often have a hard time finding suitable egg substitutes. Egg substitutes aren’t always able to replicate egg functions exactly, but they perform many of the same tasks.
List of a few vegan egg substitutes that can be used in Baking.
Apple Sauce
- To prepare apple sauce: apple puree is cooked with spices like nutmeg and cinnamon. It’s optional to flavour or sweeten it.
- For most recipes, you can substitute one-fourth cup of applesauce for one egg.
- Do keep in mind the sugar in your recipe if you are using the sweetened version of apple sauce.
Mashed Banana
- Mashed bananas also work well as an egg replacement. However, your final baked goods will have a taste of bananas due to mashed bananas.
- In addition to bananas, other fruit purees like pumpkin or avocado can also be used, though they will leave their flavour behind.
- Once again, one egg is replaced with one-fourth cup of fruit puree.
- These are best used for baked goods such as muffins, cakes, and brownies.
Ground Flaxseeds or Chia Seeds
- Both flaxseeds and chia seeds are tiny seeds that are highly nutritious. It is possible to grind your own flax or chia seeds at home or purchase a ready-made seed meal from the store.
- If you want to replace an egg with ground chia seeds or flax seeds, whisk together 1 tablespoon (7 grams) of ground seeds and 3 tablespoons (45 grams) of water until smooth and thick.
- Using flax or chia seeds, your bakes will experience a nutty flavour.
- It is best used while baking products such as waffles, muffins, bread, and cookies.
Silken Tofu
Did you know eggs can also be replaced by Silken Tofu?
- Silken Tofu is obtained from Soy milk which has been processed and condensed.
- The texture of Tofu depends on the amount of water it contains. The more water that is squeezed out, the firmer the Tofu becomes. This makes Silken Tofu soft.
- Replace one-fourth cup (about 60 grams) of puréed, silken Tofu for each egg.
- It’s best used in cakes, brownies, and cookies since it makes baked goods dense and heavy.
Vinegar and Baking Soda
Along with other uses around the house, baking soda and vinegar can be used to replace eggs in Baking.
- Chemically reaction both Baking soda and vinegar react to produce carbon dioxide, making baked goods light and airy.
- The most popular options are vinegar, such as white distilled vinegar or apple cider vinegar.
- Replace an egg by mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar.
- It works best with quick bread, cupcakes, and cakes.
Arrowroot Powder
- This is a starch and is mostly available in powdered form. It is very similar to corn-starch and it is best used in baking.
- To replace one egg, mix 2 tablespoons (about 18 grams) of arrowroot powder with 3 tablespoons water (45 grams)
Aquafaba
Are you aware of aquafaba?
Aquafaba is the liquid left over after cooking beans and legumes. It’s the same liquid found in canned chickpeas and beans.
- This liquid has a consistency that is very similar to raw egg whites, making it an excellent substitute for many recipes.
- One egg can be substituted with 3 tablespoons of aquafaba (45 grams).
- Aquafaba is especially effective in recipes that call for egg whites, such as meringues, marshmallows, macaroons and nougat.
Nut Butter
- Nut butter, like peanut, cashew, or almond butter, can be substituted for eggs in most recipes.
- Replace one egg with 3 tablespoons (60 grams) of nut butter
- The flavours of your finished product may be affected, and it’s best used in brownies, pancakes and cookies.
- Using creamy nut butter rather than chunky varieties will ensure that everything mixes well.
Carbonated Water
- Carbonated water adds moisture to recipes and is a great leavening agent.
- In addition to trapping air bubbles, carbonation helps produce a light and fluffy product.
- If you want to replace each egg with carbonated water, use one-fourth cup (60 grams).
- The substitution works well for cakes, cupcakes, and quick bread.
- Although neither of these substitutes will affect the taste of your finished product, they may create a stiffer texture.
Soy Lecithin
What’s Soy Lecithin? It is Soy Lecithin is a by-product of soybean oil
- It binds similarly to eggs and is primarily available in powder form.
- One egg is to be replaced with one tablespoon (14 grams) of soy lecithin powder.
Eggs contribute to the overall structure, colour, flavour, and consistency of any baked product. Unfortunately, As some people cannot consume eggs due to lifestyle simply choices. Fortunate that we have plenty of foods can replace eggs in Baking, though not all of them act the same way.
Other Vegan substitutes for baking
Not only eggs but other baking ingredients can be replaced by their non-animal substitutes. A few are listed below.
2. Vegan substitutes for Fat in baking
Coconut Oil
- Coconut oil can directly replace butter in preparations requiring creaming, such as cookies and cakes.
- It’s best used in solid-state. Coconut oil imparts a nutty flavour.
Neutral vegetable oils
- Baking generally prefers unrefined canola, vegetable, and olive oils.
- Oil to be substituted for butter in a recipe, use 3/4 cup for each cup of butter called for. These oils won’t affect the cake or pie taste unless you use olive oil.
Nuts
- Nuts can be used in Baking, not just for decorating your cakes. It can be used to replace the fat in your Baking. This must be done carefully and will be best if followed as per the recipe.
3. Non-Dairy Milk (Vegan Replacements) that can be used when baking
Plant-based milk, such as almond milk, coconut milk, rice milk or oat milk adds more flavour to baked goods than traditional dairy milk. Plant milk varies in thickness and sweetness, so choose your baking ingredients wisely.
Coconut milk
- Coconut milk is rich in fat. It is best to replace your baking recipe with full-fat milk or cream.
- Coconut milk can prepare the best vegan whipped cream topping.
Other plant-based milk
- Soybean milk has a thick consistency and is the best choice for replacing milk in baked goods.
- Both almond milk and cashew milk can also be substituted for milk in Baking. When baking, avoid sweetened and flavoured versions of this milk.
4. Vegan Alternatives to Honey
- Honey is obtained from bees. Thus, most vegans refrain from consuming it. This means it should be replaced if it needs to be used in baking too.
- Honey is replaced with syrups like Maple, Date, or Fruit. Molasses can also be substituted for honey.
- Honey can be substituted for nearly all these ingredients due to their colour, texture, and sweetness.
- While using these ingredients is essential to keep your recipe in mind.
5. Vegan Alternatives to cream
Baking ingredients add an unbeatable level of taste and richness to cakes. But is it really ‘unbeatable’?
It’s not entirely true. Yes, there are lots of vegan cream products readily available at your local grocery store. But just like dairy products, plant-based substitutes for cream can easily be substituted. Some of them taste similar, but they’re not exactly alike. Dairy-based creamers tend to be thicker than non-dairy alternatives.
You can also use coconut cream instead of heavy cream for a delicious and creamy flavour and spongy consistency.
6. Vegan sweeteners
Did you realize that even though we all love sweets, some desserts aren’t vegan? Yes, because they produce bee pollen, it’s an animal product like any other.
However, honey is a famous sweetening agent for cakes because it’s natural, sweet and moistens baked goods. Fortunately, there are lots of great veggie options out there.
Instead of honey, use maple syrup or agave syrup instead. Any kind of sweet and liquidy thing (vegan or not) works well in a recipe for baked goods when using maple syrup instead of regular sugar. You can boil water and mix it with sugar to create a sweet drink.
Vegan Tips
- Aquafaba is a great substitute for egg whites, whereas the best substitute for egg yolks is soy lecithin.
- You may need to experiment with various egg alternatives to get the texture and flavour you desire in your recipes.
- Vegan cakes containing saturated fats may not be considered healthy. It is still possible to have a slice of vegan cake instead of two slices.
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