1. VEGAN BAKING

2. VEGAN
BAKING
Vegan baking
is baking
without the
use of animal
or animal
byproducts,
i.e. eggs, dairy
or butter

3. THE REPLACEMENTS
Eggs-. Eggs bind or thicken and they leaven
To Bind
Flax Seeds
How to use it:
2 1/2 tablespoons pre-ground flaxseeds. Transfer to
a bowl and beat in 3 tablespoons of water using a
whisk or fork. It will become very gooey and
gelatinous, much like an egg white.
In some recipes, you can leave the ground flax in the
blender and add the other wet ingredients to it, thus
saving you the extra step of the bowl.
Golden flax seed is preferable for its light color

4. WHEN IT WORKS BEST:
Flax seeds have a distinct earthy
granola taste. It tastes best and works
very well in things like pancakes, and
whole grain items, such as bran
muffins and corn muffins.
It is perfect for oatmeal cookies, and the
texture works for cookies in general,
although the taste may be too pronounced
for some.
Chocolate cake-y recipes have mixed results, I would
recommend only using one portion flax-egg in those,
because the taste can be overpowering.

5. SILKEN TOFU
1/4 cup blended
silken tofu+1
teaspoon cornstarch
= 1 egg.
Place in a blender
until completely
smooth and creamy,
leaving no graininess
or chunks. You will
want to add other wet
ingredients to this
mixture to get it to
blend properly.
Vacuum packed extra
firm silken tofu is
rocommended

6. WHEN IT WORKS BEST:
Dense cakes and brownies,
and in smaller quantities for
lighter cakes and fluffy things
(if the recipe calls for 3 eggs
only use 2 “tofu” eggs”).
Whizzed tofu leaves virtually
no taste, so it is an excellent
replacer in cake recipes

7. EGG REPLACER
This is a commercially
produced item, just
follow the directions
on the package.
Many people swear by
this egg replacer. It will
work, in all baking that
requires a few eggs.
However, it definitely
has a chalky or bitter
taste to it, and it tends
to have dense texture in
the finished product.
When it
works best:
It seems to
work best in
cookies, or
things that
are
supposed to
be a little
crispy.

8. TO LEAVEN
Soy sour cream
and baking soda.
Soy sour cream
has a fat content
and is creamier
than other vegan
sour cream
1 egg =1/4 cup
soy sour
cream and ¼
tsp. baking
soda

9. DAIRY REPLACEMENTS
Milk:
Soy, almond or coconut milk work best because they
have some fat content, replace them in equal
proportions to regular milk. Unflavored varieties would
be best
Sour Cream: Use a vegan sour cream substitute
1 cup sour cream = 1 cup vegan sour cream
1 Cup sour cream = 1 cup soy yogurt
Cream: Coconut cream (the thick portion skimmed off
the top of whole fat canned coconut milk)

10. DAIRY REPLACEMENTS
Butter: Use a
vegan butter
substitute,
Margarine
contains lactose
or whey so it
isn’t vegan
Because vegan
butter
substitutes tend
to be less solid
than dairy butter,
make sure you
freeze it before
you use it in a
vegan pie crust.
Reduce the
salt in the
recipe by half
when using
this product
Oil: can be
used too in
some recipes
but reduce the
oil by 25%
1 cup
butter = 1
cup
vegan
butter =
3/4 cup
vegetable
oil

11. SUMMARY
what
replacements
are used to
bind and how
do you used
them
How and
when do you
use silken
tofu
What are
some egg
replacements
what are
some dairy
replacements
and how do
you use them