Baking is a science. Getting consistent, quality results requires practice, patience, and of course, the right ingredients (in the right amounts)! Making substitutions to a recipe for baked goods can be a tricky process, as you have to consider what you're changing in the underlying chemistry for the dish you're making! To help un-complicate the process of making substitutions in vegan baked goods, here are a few handy tips to help you out.
Mini Coconut Blood Orange Bundt Cake from Vegan Yum Yum
Note: Keep in mind, you may still have to experiment with your recipe a little, as some substitutions may add more liquid (or other changes) to your baked goods.
Butter (for 1 cup of butter) • 3/4 cup canola oil (or other oils) • 1 cup unrefined coconut oil (solid at room temperature) • 1 cup shortening • 1 cup vegan margarine
Buttermilk, for 1 cup buttermilk • 1 Tbsp lemon juice + 1 cup milk substitute *(see Milk subs.) • 1 Tbsp vinegar + 1 cup milk substitute *(see Milk subs.)
Cream, for 1 cup cream • 1 cup coconut milk • 1/2 cup cashews + 1/2 cup water, blended
Eggs (all listed substitutions are equal to 1 egg) • 3 Tbsp ground flax seeds + 1 Tbsp water • 1 Tbsp soy or chickpea flour + 1 Tbsp water • 1/4 cup soft tofu, blended • 1/4 cup applesauce • 1/4 cup puréed** black beans • 1/4 cup puréed beets • 2 Tbsp potato starch** Note: Vegan egg replacements can also be used on a 1 to 1 basis.
Gelatin, (for 1 Tbsp gelatin) • 1 Tbsp agar flakes or powder • 1 Tbsp vegan fruit gelatin
Honey, (for 1 cup of honey)
• 1 cup of maple syrup
• 1 cup of agave nectar
• 1 cup of light or dark molasses • 1 cup of corn syrup
Milk (for 1 cup of milk) • 1 cup of non-dairy milk • 1 cup of soy milk • 1 cup of almond milk • 1 cup of coconut milk • 1 cup of rice milk
Milk Chocolate (for 1oz of solid milk chocolate) • 1oz pure dark baking chocolate • 3 Tbsp natural, unsweetened cocoa powder + 1/8 tsp baking soda • 3 Tbsp carob powder + 1/8 tsp baking soda