Vegan Baking
Vegan baking is the preparation of breads, cakes, pastries and desserts without eggs, dairy, honey or other animal products, using plant-based substitutes for their functions.
Vegan baking refers to the preparation of baked goods, including breads, cakes, cookies, pastries and desserts, without the use of animal-derived ingredients. Conventional baking relies heavily on eggs, butter, milk and sometimes honey or gelatin, so vegan bakers replace these with plant-based alternatives that perform similar functions. Many traditional baked goods, including numerous breads, are vegan by nature.
Understanding ingredient functions
Successful vegan baking depends on understanding what each animal ingredient contributes to a recipe. Eggs, for example, can act as a binder, a leavening agent, an emulsifier, a source of moisture or a glaze, and the best substitute depends on which role is most important.
| Ingredient | Main functions | Common vegan replacements |
|---|---|---|
| Eggs | Binding, leavening, moisture, structure | Flax or chia “eggs”, aquafaba, mashed banana, apple sauce, silken tofu, commercial egg replacers |
| Butter | Fat, flavour, flakiness, tenderness | Plant-based butter, vegetable shortening, coconut oil, vegetable oils |
| Milk | Moisture, browning, flavour | Soy, oat, almond or other plant-based milks |
| Buttermilk | Acidity, tenderness | Plant milk with lemon juice or vinegar |
| Cream | Richness, whipping | Coconut cream, cashew cream, plant-based cream |
| Honey | Sweetness, moisture | Maple syrup, agave syrup, golden syrup, date syrup |
| Gelatin | Setting, gelling | Agar, carrageenan, pectin |
For a fuller treatment of egg replacements, see egg substitutes.
Common egg replacements
- Flax egg – one tablespoon of ground flaxseed mixed with about three tablespoons of water and left to thicken; good for binding in muffins, cookies and quick breads.
- Chia egg – made the same way with chia seeds.
- Aquafaba – the liquid from cooked chickpeas, which can be whipped into meringues or used as a binder.
- Fruit purées – banana or apple sauce add moisture and binding, but also flavour and sweetness.
- Silken tofu – blended into dense cakes, quiches and cheesecakes.
- Chemical leavening – a combination of baking soda with an acid such as vinegar can help cakes rise when eggs are omitted.
Fats
Plant-based butters are formulated to behave similarly to dairy butter and are widely used in pastry, cookies and buttercream. Vegetable shortening gives very flaky pie crusts. Liquid oils work well in moist cakes and muffins. Coconut oil is solid at cool room temperature and can be used in some recipes requiring solid fat, though it melts at a lower temperature than butter.
Hidden animal ingredients
Some baking ingredients may contain animal products not obvious from their names. See hidden animal ingredients for more detail.
- Refined sugar – some cane sugar, particularly in the United States, is filtered using bone char. Beet sugar and many organic or certified sugars are not processed this way.
- Gelatin – found in marshmallows, some sprinkles, gummy decorations and some jellies.
- Whey, casein and milk powder – found in some chocolate, breads and mixes.
- Lard and suet – traditionally used in some pastry, mince pies and puddings.
- Confectioner’s glaze (shellac) and carmine – used on some sweets and in red food colouring.
- Egg washes – used to glaze bread and pastry; plant milk, oil or maple syrup can be used instead.
Breads and pastry
Many basic breads, such as traditional baguettes, sourdough and pitta, are made from just flour, water, yeast or a starter, and salt. Enriched breads such as brioche and challah usually contain eggs and butter, but vegan versions are common. Commercial puff pastry and shortcrust pastry are sometimes made with vegetable fats and may be vegan; labels should be checked.
Tips
- Measure carefully, as substitutions can make recipes less forgiving.
- Start with recipes developed as vegan rather than adapting complex recipes immediately.
- Avoid over-mixing batters, since egg-free batters can become dense.
- Allow vegan cookies and cakes to cool fully, as they often firm up as they cool.
- Use chocolate labelled dairy-free; dark chocolate is often, but not always, vegan.
Cultural context
Plant-based baking traditions predate the modern vegan movement. Religious fasting periods in several Christian traditions, such as Orthodox Lent, have long produced recipes for cakes and breads without eggs or dairy. Today vegan bakeries operate in many cities, and many mainstream bakeries offer vegan options. See also vegan holidays and celebrations.