The Vegan Baking Revolution
Plant-based baking has evolved far beyond dense alternatives. With the right substitutes, vegan baked goods can rival traditional ones.
Egg Replacements
For Binding
- Flax eggs (1 tbsp ground flax + 3 tbsp water) — Best for muffins and cookies
- Chia eggs — Similar to flax, slightly more gelatinous
- Commercial replacers — Most consistent results
For Leavening
- Aquafaba (chickpea liquid) — Whips like egg whites, perfect for meringues
- Carbonated water — Adds lift to pancakes
Dairy Replacements
- Oat milk — Best all-around substitute
- Coconut cream — Excellent for whipped cream and ganache
- Vegan butter — Works well in most recipes
Explore plant-based baking at Bak.ae.
Tags
vegansubstitutesplant-based