Vegan Baking

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Vegan Baking Substitutions

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Dairy Products

  • Milk = Any non dairy milk of your choice (soy and coconut milk work well in place of whole milk)
  • Buttermilk = Mix 1 cup of soy milk with 1 TBSP of lemon juice or white vinegar. Let sit for 5 minutes, then whisk until smooth.
  • Butter= Coconut oil, pre made vegan margarines, or make your own vegan butter!
  • Cream= Coconut cream, soy creamer, or thin soy yogurt
  • Condensed Milk= Try this recipe!

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Eggs (in cakes, cupcakes, muffins)

  • 1 egg= 1 tsp baking soda mixed in dry ingredients and 1 tsp of vinegar mixed in wet ingredients
  • 1 egg= 2 tsp baking soda mixed with 2 TBSP of warm water with 1/2 tsp of oil
  • 1 egg= 1 TBSP ground flax seeds (linseeds) mixed well with 3 TBSP warm water. Allow to sit 5 minutes before using.
  • 1 egg= 3 TBSP of chickpea flour mixed until creamy with 3 TBSP of warm water.

Eggs (in cookies, as a binder for “meat” loafs)

  • 1 egg= 1 TBSP ground flax seeds (linseeds) mixed well with 3 TBSP warm water. Allow to sit 5 minutes before using.
  • 1 egg= 1/4 cup of soft tofu. Blend well before using to break up lumps.
  • 1 egg= 1/2 of a well mashed banana (be aware that the banana flavour will come through somewhat)
  • 1 egg= 1/4 cup of mashed potatoes
  • 1 egg= 1/4 cup of apple sauce
  • 1 egg= 2 TBSP of cornstarch mixed well with 2 TBSP of water

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Honey (1:1 substitution)

  • Agave nectar
  • Maple syrup
  • Brown rice syrup
  • Heavy syrup (4 parts sugar to 1 part water, boiled together until sugar is dissolved)
  • Golden syrup
  • White grape juice concentrate