Desserts

Vegan Baking Tips

Looking to dive into vegan baking but don’t know where to begin? Here are a few tips to help you get started:

• How to replace egg yolks: Egg yolks are a common ingredient in most baked goods, as they act as a binder, provide structure, and more importantly, bring richness, creaminess, and/or moisture. When it comes to vegan baking, there are many substitutes that you can use depending on the type of recipe you are making. If you want to add moisture or richness, use extra fats such as oil, vegan butter, or applesauce if you do not want to increase the fat content. For structure, you can use flaxseed meal or aquafaba.
• How to replace egg whites: Egg whites are often used as a binder or to create light and fluffy textures. When a recipe calls for whipped egg whites, aquafaba is the best substitute.
• How to replace butter: One of the easiest ingredients to replace in vegan baking is butter. Simply use store-bought or homemade vegan butter.
• How to replace cream and milk: Along with butter, cream and milk are two of the easiest ingredients to replace in vegan baking. You can use soy, cashew, or coconut cream, as well as a variety of plant-based milk such as almond, oat, or cashew milk.
• How to make it gluten-free: You can substitute 1:1 gluten-free flour mix for the all-purpose flour or use a combination of different gluten-free flours, as we did in our marble cake recipe.

Be aware that each replacement will vary depending on the recipe.