Simple Vegan Baking Swaps
When first going vegan, it may seem like you’re having to learn how to bake all over again. It can feel overwhelming! Even with the numerous vegan recipes we have at our fingertips these days, sometimes we want to rely on our old family recipes or things we are comfortable baking. But have no fear! There are so amazing vegan baking swaps that you can use to veganize almost any recipe!
Ground flaxseed - Replace 1 egg with one tablespoon ground flax mixed with three tablespoons water
In our opinion, this is the most tried and true method!
Ripe banana - Replace 1 egg with 1/4 cup mashed banana
Note: this will lend a slight banana flavor to the finished product
Silken Tofu - Replace 1 egg with: 1/4 cup silken tofu blended in a blender
Vegan yogurt - Replace 1 egg with 1/4 cup yogurt
Unsweetened Applesauce - Replace 1 egg with 1/4 cup applesauce
This is an easy one. You can swap almost any non-dairy milk for regular milk in a recipe. However, we find that creamier varieties work better. For example, soy milk or oat milk works perfectly in cakes!
Coconut oil - sub for 1:1 ratio! This is one of the best methods out there.
Olive oil - In most recipes, olive oil can be substituted for butter at a 3:4 ratio by volume
Note: olive oil does have a specific flavor, so it is best to use this in recipes with a fruity, nutty, or savory quality.
Pumpkin purée - This is a nutrient-rich butter replacement. Use 3/4 the amount of pumpkin purée when substituting for butter.
Vegan butter - there are so many amazing vegan butters on the market, you're bound to find one you love. Our favorite for baking is Earth Balance.
So, what are you waiting for? Let’s get baking!