Mini Coconut Blood Orange Bundt Cakes

Easy Vegan Baking Substitutions

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

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

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