Are you a vegan and love to bake and experiment with things? Well, I’ve heard many vegans tell me they find it hard to bake because they do not know of many vegan substitutes for their recipes.
So, it looks like all you baker vegans have clicked on the right page because in this article, I have penned down many vegan baking substitutes for you guys from substitutes to eggs, milk, butter, sweeteners and much more. Check it out below!
Best Vegan Substitutes to Use for Baking:
Substitutes for milk
1. Cow’s milk
A cup of cow’s milk can be substituted equally with any other unsweetened type of non-dairy milk of your choice like soy milk, coconut milk, rice milk, almond milk etc.
1 cup of butter milk will substitute a cup of soy milk mixed with two teaspoons of vinegar or lemon juice. Mix and leave it for 10 minutes to curdle before using it in your recipe.
3. Heavy cream
1 cup of heavy cream can be substituted with coconut cream. All you need to do is place a can of coconut milk in the refrigerator overnight. The next day, take off the top cream with a spoon and use as a heavy cream substitute, in the same proportion.
4. Evaporated milk
1 cup of evaporated milk can be substituted with 1 cup of unsweetened coconut milk, in any recipe.
5. Condensed milk
Condensed milk can be substituted with coconut milk with sweetener. You will need – 1 can of full-fat coconut milk and ⅓ cup maple syrup, sugar, or coconut sugar. Add them to a sauce pan and bring to boil then reduce heat to medium-low. Simmer for about 45 minutes, whisking every 5 minutes.
6. Whipped Cream
Classic whipped cream can be substituted with 1 can of coconut cream or full fat coconut milk*, chilled overnight + 1/4-1/2 cup sugar + vanilla extract
( optional) Chill your coconut cream or coconut milk in the refrigerator overnight, Scrape out only the top thickened cream. Place the thickened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add in the vanilla extract and powdered sugar and mix until creamy and smooth – about 1 minute. Avoid overwhipping because it can cause separation. Adjust the sweetness as needed.
Substitutes for eggs or egg whites
1 cup of aquafaba can be substituted with 1 cup of the canned liquid (strained) from a can of lentils, in any recipe.
1 ripe mashed banana can substitute 1 egg in any recipe in cakes and pancakes
3. Tofu puree
¼ cup of tofu puree can substitute 1 egg in any recipe. Remember each ¼ cup only substitutes one egg and therefore if the recipe calls for more eggs, proportionally increase the quantity.
4. Flaxseed powder
1 egg can be substituted with 1 tbsp of flaxseed powder, mixed along with 3 tbsp of water, in any recipe.
5. Baking soda and vinegar
1 egg can be substituted with 1 tsp of baking soda, mixed with 1 tbsp of white vinegar in, any recipe.
Substitutes for butter
1. Coconut oil
You can substitute a cup of coconut oil with a cup of butter, the ratio will remain 1:1, in any recipe.
2. Vegan butter
You can substitute a cup of vegan butter with a cup of butter, the ratio will remain 1:1, in any recipe.
3. Margarine (most types)
Most types/brands of margarine are vegan (check the label before buying the product) and can be substituted in the ratio 1:1, in any recipe.
Substitutes for sweeteners
You can use the same proportions of any of these sweeteners – agave syrup, maple syrup, date syrup, beet syrup, and unbleached sugar.
So if a recipe calls for 1 cup of any sweetener, you can simply substitute it in the ratio 1:1, in any recipe.