Plant Based Baking Substitutions: Replacing Butter, Eggs, and Flour in – PlantX Canada
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Plant Based Baking Substitutions: Replacing Butter, Eggs, and Flour in Your Favorite Recipes!

Baking can be one of the most rewarding activities that you can do in your free time, but if you’re enjoying a plant-based or other alternative diet, it can be difficult to find delicious recipes that will fit your needs. While substitutions might not always be perfect, these ingredient swaps will produce results you won’t believe aren’t in the original recipe. PlantX is here to help with a list of our favorite substitutes for common baking ingredients to help you adjust that old family recipe or something new that you’ve been wishing you could try! A key element in many baked recipes is butter, which can be problematic if you’re someone who doesn’t consume dairy products. Luckily for you, there are a plethora of options that will work just as good as butter. The most convenient way is to see what kind of cooking oils you have. The following oils will all work great for nearly any baking need:   
  • Olive oil 
  • Vegetable oil
  • Coconut oil
  • Avocado oil
  These will all work well but you’ll need to use around 3/4s of the amount of butter listed in the recipe. Add your oil slowly to be sure your batter or dough is the right consistency, because substitution measurements may not always be exact! For a substitution without any math, vegan butter substitutes are available in most stores or online, and even just regular margarine will give you a similar “buttery” taste. If the flavor works in your recipe, then you can even use half of a cup of applesauce to replace each cup of butter you need.   Eggs are another ingredient that can trip up the home vegan baker. For egg substitutions, you’ll first have to figure out what purpose the eggs serve. If the recipe calls for a whole egg, then add one tablespoon of applesauce per egg listed in the recipe. If your recipe makes use of whipped egg whites for something like a meringue, then be sure to save the liquid from the next can of chickpeas you open, because that aquafaba whips up just like an egg white!   All-purpose flour is great because of its versatility, but for those avoiding gluten for health or other reasons, that versatility is out of reach. For gluten-free options that bake similarly to AP flour, try buckwheat, sorghum, or chickpea flour. If you’re unsure about adjusting a recipe on your own, there are plenty of flour mixes available on store shelves adjusted for any diet need you can think of. To discuss your favorite vegan, gluten-free, or other alternative baking ingredients, head to our forum!   Bread, cookies, muffins, whatever you’re baking next, we hope that our baking substitution guide can help you bake your best. If you find yourself in need of a new plant-based baking recipe, then check out the PlantX Recipes page!


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