Vegan Baking Substitutions

Here are some substitutions you can make when a baking recipe calls for a non-vegan food item:

Eggs – for leavening, for a light and fluffy finished product (per egg):

• 1/4 cup silken tofu
• 1/4 cup apple sauce
• 1 mashed ripe banana
• 3 tablespoons pureed fruit
• 1 tablespoon ground flax seeds + 3 tablespoons water

Eggs – for binding, for a dense and thick finished product (per egg):

• Ener-G Egg Replacer (follow directions on the box)
• 2 tablespoons cornstarch + 2 tablespoons water
• 2 tablespoons water + 1 tablespoon vegetable oil + 1 teaspoon cornstarch
• 2 tablespoons potato starch + 2 tablespoons water
• 2 tablespoons instant mashed potatoes
• 2 teaspoons baking powder + 2 tablespoons water + 1 tablespoon oil

*For the mixtures, make sure to mix well until blended before adding to the recipe

Eggs – for custards (per egg):

• 1/4 cup silken tofu
• For just an egg white:  1 tablespoon plain agar powder dissolved in 1 tablespoon water, whipped, chilled, and whipped again

Milk (use equal amounts):

• Soy milk – for creaminess
• Almond milk – for sweetness
• Coconut milk – for thickness and richness
• Rice milk – for neutrality
• Oat milk – for neutrality

*Use unsweetened flavors

Sweetened Condensed Milk (to make 14 oz.):

• 2-1/2 cups soy milk + 6 tablespoons margarine + 1/2 cup sugar + dash of salt:  heat the soy milk until boiling; melt the margarine in a separate pan over medium heat and then add the sugar; once the sugar begins to melt, add the soy milk and salt; boil gently while stirring for about 5 minutes

Buttermilk (per 1 cup):

• 1 cup unsweetened soy milk + 2 tablespoons lemon juice or vinegar, whisked together until well combined and creamy

Butter (use equal amounts):

• Margarine (only use full-fat, not light)
• Vegetable or olive oil, frozen or refrigerated until solid and opaque

[These substitution suggestions were taken from the PETA Vegan Baking Cheat Sheet as well as The Food Matters Cookbook by Mark Bittman]