We’re here to show you why vegan baking is a piece of cake. Anything you’re baking–muffins, bread, cakes or brownies–can be made vegan with just a few tweaks. Gone are the days of relying on cruelly produced cow’s milk and eggs to make a delectable dessert.
For some baking ideas and “accidentally vegan” baking mixes, check out our video with three delicious cake recipes.
Already have a recipe in mind? No problem. Here are a few vegan egg replacements to use in your next dish. Satisfy your sweet tooth without the cholesterol and cruelty.
For one “egg,” simply mix one tablespoon of ground flax (like Bob’s Red Mill) with three tablespoons of water and let sit for about 10 minutes. The mixture will firm up a little and have a somewhat gelatinous consistency, seamlessly replacing an egg.
Just like flax seed, for each “egg” combine one tablespoon of seeds with three tablespoons of water and let stand for 10-15 minutes.
Using a banana as an egg replacement will impart some of the banana flavor into whatever you’re baking, so this is perfect for something chocolatey. Simply mash one small banana or half of a large banana until it’s nice and creamy, then add to your mixture. We suggest using this one with an “accidentally vegan” chocolate brownie mix for banana-flavored deliciousness.
Like banana, applesauce will add a little flavor, so choose wisely. Try unsweetened original applesauce in your cake–just use ¼ cup of applesauce per egg replaced.
Use plain, or play with flavors depending on what you’re baking. For each egg replaced, simply use ¼ cup of vegan yogurt of your choice.
Silken tofu is, well, pretty silky. This makes it a great textural replacement for eggs in baking. Just blend ¼ cup of silken tofu until it’s totally smooth and bake away.
The VeganEgg from Follow Your Heart works for baking or cooking up scrambled eggs. Plus, enough comes in each package that you can do both. Pick some up at your local grocery store and follow package directions.