Baking with Substitutes: Best Plant-Based Alternatives for Eggs and Dairy in Cakes
Replacing ingredients in baking can feel like navigating a minefield, as successful baking relies on precise chemical reactions. When switching to plant-based alternatives, the key is understanding the function of the ingredient you are replacing—be it binding, moisture, leavening, or emulsification.
This guide provides the best substitutes for eggs and dairy, categorized by the job they perform in your cake.
1. Replacing Eggs: The Multi-Tasker
Eggs perform three main jobs: binding (holding ingredients together), leavening (adding lift), and moisture (adding fat and liquid). No single substitute works perfectly for all three, so you must choose based on the recipe’s need.
| Function | Best Substitute | Use Case | Ratio (1 Egg Equivalent) |
|---|---|---|---|
| Binding/Structure | Flaxseed or Chia Seed Egg | Dense cakes, cookies, quick breads. | 1 Tbsp ground flax/chia meal + 3 Tbsp water. Let stand 5 min. |
| Moisture/Fat | Unsweetened Applesauce | Muffins, oil-based cakes (adds moisture, less lift). | $1/4$ cup (4 Tbsp) |
| Leavening/Lightness | Aquafaba | Meringues, light chiffon cakes (whipped foam). | 3 Tbsp liquid from a can of chickpeas, whipped. |
| Emulsification | Commercial Egg Replacer | Good all-purpose binder for butter cakes. | Follow package directions (usually 1.5 tsp powder + 2 Tbsp water). |
Notes on Egg Replacements
- Baking Powder Boost: If a recipe is highly reliant on eggs for lift, you may need to add an extra $1/2$ teaspoon of baking powder to the dry ingredients along with your chosen substitute to help the cake rise.
- Purees: Mashed banana or pumpkin puree works like applesauce, but be aware they impart a strong flavor. Use $1/4$ cup per egg.
2. Replacing Dairy: Fat and Richness
Dairy substitutes are generally easier than egg substitutes, but selecting a high-quality, full-fat product is crucial for a tender, moist cake.
A. Milk and Buttermilk
The best dairy milk substitutes should be unsweetened and unflavored.
- Best for Richness: Oat Milk or Soy Milk. Both have a high-fat content and protein structure similar to dairy milk, which contributes to a rich, moist crumb.
- Best for Neutral Flavor: Almond Milk (use full-fat version).
- Buttermilk Substitute: To replace buttermilk (essential for lift and tenderness in certain recipes), combine 1 cup of plant milk with 1 Tablespoon of apple cider vinegar or lemon juice. Let it sit for 5 minutes until it curdles.
B. Butter
Butter substitutes are critical for the creaming method (beating fat and sugar together to incorporate air).
- Best Substitute: High-quality vegan butter sticks (such as Miyoko’s Kitchen or Earth Balance sticks). Use stick form, not margarine tubs, as sticks have the fat/water ratio needed for creaming. Use a 1:1 replacement ratio.
- Alternative: Solid Coconut Oil. If a recipe calls for oil, use liquid coconut oil. If it calls for solid fat, use solid coconut oil. It creams well but can give a slight coconut flavor.
C. Cream and Cream Cheese
These rich substitutes are typically used in frostings and fillings.
- Whipped Cream Substitute: Full-Fat Canned Coconut Cream. Chill a can of full-fat coconut milk (or cream) overnight without shaking it. Scoop out the thick, solid cream on top, leaving the liquid behind. Whip this solid cream with powdered sugar just like dairy cream.
- Cream Cheese Substitute: Use a plain, full-fat vegan cream cheese (such as Tofutti or Miyoko’s). This works perfectly in vegan “cream cheese” frostings and for stabilizing whipped cream (mascarpone replacement).
By understanding how to select the right tool for the job—whether it’s a binder for structure or fat for moisture—you can ensure your plant-based bakes are just as delicious and impressive as their dairy counterparts!
We are moving quickly through this master list! Which of the remaining titles should we cover next? You could look at “The Perfect Frosting to Cake Ratio: Finding the Balance for Every Slice,” or perhaps “Beyond Vanilla and Almond: Using Extracts and Oils for Gourmet Flavor.”
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