Plant-Based Baking Substitutions: A Quick Guide

Baking without dairy and eggs is easier than you think! Here’s how to substitute for common animal-based ingredients and still get delicious results.

Substituting Dairy

• Milk: Use almond, soy, or oat milk in a 1:1 ratio. For buttermilk, add 1 tbsp vinegar or lemon juice to plant milk and let it sit for 5 minutes.
• Butter: Replace with coconut oil, vegan butter, or applesauce (use ¾ of the amount for a lighter texture).
• Cream: Full-fat coconut milk works wonders in frostings or ganache.

Replacing Eggs

• Flax Egg: Mix 1 tbsp ground flaxseed with 3 tbsp water. Let it sit until gel-like (great for cookies and brownies).
• Chia Egg: Same process as flax but using chia seeds—perfect for muffins or dense cakes.
• Applesauce: Use ¼ cup to replace 1 egg; it adds moisture to cakes and breads.
• Banana: Mash ½ a ripe banana per egg; ideal for pancakes and sweet bakes.
• Aquafaba: The liquid from a can of chickpeas can replace egg whites (3 tbsp = 1 egg). Whip it for meringues or fluffy cakes!

Other Handy Tips

• Leavening: Pair egg substitutes with extra baking powder or soda to ensure fluffiness.
• Moisture: Plant-based baking can dry out easily—don’t skimp on liquid ingredients.
• Flavor Boosts: Add vanilla, cinnamon, or cocoa powder to complement plant-based substitutions.

With these easy swaps, you can create cakes, cookies, and more without compromising on taste or texture. 🧁