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How can the conventional cake recipe be adapted to a vegan form?

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Cook, S. (2016, October 21). Sarah Cook cracks out her top tips and favourite recipes this National Baking Week. The Vegan Society. https://www.vegansociety.com/news/blog/all-you-need-know-about-successful-vegan-baking#methods

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Sarah Cook cracks out her top tips and favourite recipes this National Baking Week.

Bring out your baking tins! It's time to pre-heat the oven, pop on your mitts and get things going in the kitchen. There are lots of great vegan recipes out there but it can sometimes be a bit bewildering if you're not au fait with chef speak. Instead, this handy blog gives you an overview of vegan baking to help you to sift out batters from buns and raisins from raising agents.

Jump to...

Ingredients (which flour, sugar, egg substitutes to use, etc.)

Baking methods (various methods for making cakes, biscuits, scones and pastry)

Baking with yeast (bread, cinnamon buns, etc.)

Magical beans

Shop-bought and timesavers

Gluten-free and allergies

Special occasions

Dealing with disasters

Starting out can be a bit bewildering as there are so many different recipes and cooking methods. However, baking relies on some fairly simple principles about what ingredients you are using, how you combine them and how you cook them. Once you have those in your mind, you will be well on the way to British Bake Off. Here are some useful baking tips to help you get the most out of recipes:

* Weigh your ingredients properly, and use the same units of measurements for everything, don't switch from grams to ounces. Get a set of American-style cups - a lot of vegan recipes come from the US and a set of cups will help you accurately measure out your ingredients

* It can often help to measure everything out before you begin. Whilst this does create more washing up, it is especially useful for recipes with lots of ingredients, and makes you feel like you are cooking on a TV show

* Follow the recipe. If it says "sift the dry ingredients" then sift them, if it says "use a wooden spoon" use a wooden spoon. Learn how to cream, rub-in-fat, whisk and fold. Good technique can really improve your finished product

* In almost all situations you should be adding wet ingredients to dry rather than the other way around. This helps you blend more effectively and results in a better texture. When you need to combine a lot of different dry ingredients do that into a separate bowl, and the same for wet ingredients, then combine the two

* I think that most kitchen gadgets are a bit of a waste of time and money: however, an electric whisk is a great budget item that doesn't take up a lot of space, is easy to clean and will help you whip up cakes and batters really quickly

* Use the right size pan or dish and always make sure you grease it well so the finished product will actually come out of the pan

* Check your oven temperature by setting it to 180C and then after 10 minutes measure the actual heat using a thermometer. This will help you know whether your oven runs a bit hotter or cooler and so you can adjust baking times and temperatures accordingly

* Always pre-heat your oven so items go in at the right temperature

* Roll out doughs on a floured surface or you will get a sticky mess

And the best advice of all is: don't panic. Start with a simple recipe like our all-in-one Victoria sponge or a fruit crumble.

Ingredients

Most of the ingredients in a vegan bakers' cupboard are the same as for everyone else, but there are a few things to look out for when shopping.

First up is sugar. Now the vast majority of sugar in the UK is not bleached with bone char so most of the big brands are fine. However, you might want to use unbleached sugar to be on the safe side if you are not sure where the sugar comes from. Most baking calls for caster sugar, which is more finely ground than standard table sugar and gives a fine delicate sponge. If you need a liquid sugar, you can swap golden syrup, agave or maple syrup for honey. Not all recipes call for sugar and there are plenty that use a range of fruit sweeteners such as dates or other dried fruit, including some excellent raw recipes which are well worth a try (yes, it took me a while to get my head around raw baking but once I'd eaten a few I was really sold).

Margarine is an excellent baking ingredient that provides good value for money. Fat gives colour, flavour and acts as an emulsifier amongst other things. Vegan margarines are stocked in almost all supermarkets: you can also get vegan shortening which can be used in pastry, and vegan suet to make dumplings and old fashioned treats like jam roly poly (serve with both Bird's Custard and vegan ice cream for what my Dad calls "the full works"). Some recipes call for oil instead of solid fat, so look for a neutral oil such as omega-3 rich rapeseed oil, as strong oils like olive oil will add a strange flavour to your baking.

Flour is suitable for vegans. All flour. Including white flour. There was some debate a while ago about whether flour is bleached using bone char (similar to sugar) however this is unfounded. There are flourless recipes, and I've included a section on gluten-free later on.

There are many different types of flour, all of which have an impact on how the final product will cook as well as its nutritional content. It's very important to pay attention to whether your flour has raising agents in it: these give extra height and lightness to your baking, meaning they are great for cakes and scones but not pastry and the like. Always use the right flour for your recipe. Find out which is right for you here.

Egg substitutes

Different proportions and methods of combining and heating the basic ingredients of flour, sugar, fat and a liquid give you different baked goods. Think of it as science in your kitchen. But without a periodic table, and with results you can eat. Below I've put some common categories of baking and a summary of how they work so you can get a better understanding of why what you are doing gives you these particular results. This is not an exhaustive list - I could write several books on the subject! But as you develop your baking skills, you will learn more and more.

Most pastry is made from rubbing fat into flour and then adding just enough cold water (I add mine a teaspoon at a time) to make a pliable dough. There are more complicated pastries like choux and hot-water crust but they're best left to another article.

Making shortcrust pastry:

The process through which the fat and flour work together is called shortening, hence the name shortcrust pastry: the dough is 'short' rather than long, stretchy bread-type dough. It gives a tender, flaky, crumbly product. The dough is shorter and therefore bakes better if it is kept cool right up until it goes into the oven. Keeping it cold minimises gluten development. Make sure you use cold water and margarine from the fridge. Pastry also benefits from 'resting' after it has been handled so putting it in clingfilm and letting it sit in the fridge for 20 minutes or so before rolling out and baking is a good idea.

Be gentle when you are handling pastry. When it's the right size, use the rolling pin to transfer it to the greased baking dish (or on top of the filling if you are making a pie crust), glazed with a liquid that includes some protein, such as soy milk. If you are cooking pastry for the bottom of a quiche or pie, prick the surface with a fork so air can escape, and bake without filling. Some recipes ask you to weigh the pastry down by covering with some greaseproof paper and dried beans and then partly cook. Then they'll ask you to remove the beans and parchment and cook the pastry alone for a few minutes: this maintains a nice and flat pastry layer and avoids it burning. When it's done, pastry should be golden brown and come away from the edges of the dish easily. You can then add filling once the pastry is cooked.

Other versions

Many biscuits (like shortbread) and scones are also made using the rubbing method. It's a good way of combining fat and flour when you have proportionally less fat - this was especially common during rationing, and many recipes from the 40s and 50s use rubbing techniques.

Most of these recipes will therefore start in a similar way to pastry. However, unlike pastry, biscuits and scones have more liquid, sometimes more fat and almost always sugar. Extra fat makes the final product richer and more moist. The extra liquid makes a softer, more pliable dough which gives a moister final product. Liquids also add volume when baking as the steam expands when heated. For nerds like me, there's more detail on the science of liquid in baking here. Sugar obviously provides sweetness and hence flavour. It also caramelises when heated which gives a crunchy result, a delicious smell and a golden-brown colour. Darker sugars tend to be more moist and give darker finishes with heavier, caramel flavours. This is why you would use paler sugars for a delicate scone, but a brown sugar for a ginger biscuit.

Scones are essentially a type of cake, unless you are in the US, in which case they are a biscuit and a biscuit is a cookie. Anyhow, this is a good scone recipe. There are lots of variations including adding dried fruit like sultanas or glace cherries (make sure they don't have non-vegan dyes) or savoury scones like these. I use my grandmother's recipe and substitute vegan margarine and unsweetened soy milk for my scones.

A scone's start in life is similar to pastry, with fat rubbed into flour. However, the flour used is a self-raising flour and often the recipe calls for additional baking powder to make the scones extra light and fluffy. Instead of water, there's a richer liquid (like plant milk) which adds fat, lift and flavour. The dough should be wetter than for pastry and needs to be rolled out much more thickly - around 2cm.

Scones also do not like to be handled too much. Just roll them out once, cut out your circles using an upside down glass or biscuit cutter, then place directly onto a greased tray. Brush with plant milk and bake until they rise up and go golden brown. You can tell scones are done because they will come easily off the tray and sound hollow when tapped on the bottom.

They are best eaten almost as soon as they are out of the oven, and do not keep very well due to their relatively low fat content. This means the water in them evaporates out and they go dry. So there's your excuse!

I love cakes. They are the thing I am most likely to bake when I'm in the mood for making something, and I especially love to bake them for friends.

Cake methods fall into one of six main types: rubbed cakes, melted, creamed, oil-based, folded and vinegar. There is also a seventh type of cake making which is my favourite as it's super simple, the 'all-in-one': just put everything in a bowl and blend. The difference in methods are about the amount of fat in the cake and how you mix it in with the other ingredients.

The folded method is sometimes also called a 'whisked fatless sponge' which doesn't sound particularly enticing. It's traditionally made using whisked egg whites and no fat. Ingredients are carefully folded in to preserve the air bubbles. This vegan version uses aquafaba (bean water). The result is a very light, very delicate sponge which needs to be eaten almost straight away. Vinegar cakes are rather old fashioned but are making a comeback in vegan baking. The vinegar replaces the moisture and lift given by eggs, and so they were very popular during rationing. Like this lovely coconut recipe, vinegar cakes involve making a liquid mix with vinegar plus other liquids and blending it together with the dry ingredients. They don't taste like vinegar, I promise!

Here are some tips for cake baking:

* Cakes are best made from room temperature ingredients, so get everything out before you want to start baking

* You want the cake mix to be at drop consistency (when you tap the spoon on the edge of the bowl the mixture drops out easily) before baking

* Line and grease you cake tin, or use a spring form tin, to make sure the cake comes out safely

* You can tell a cake is ready when it is firm and springy to the touch, and when a skewer or toothpick comes out clean

* Let the cake cook before trying to remove from the tin

* Do not put cakes in the refrigerator, they will dry out and go stale very quickly: either cover with tin foil or put in a cake tin if you need to store it

* Generally speaking, the more fat and liquid you have in a baked product, along with the right amount of moisture-preserving ingredients such as sugar and fruit, the longer it will keep. Rich fruit cakes, for example, can keep for years and years, while coconut oil is a fantastic preservative

* Most cakes that include fat will freeze very well, defrost at room temperature and do not refreeze.

Though I am very partial to a breakfast muffin, I never quite got on board with the cupcake bandwagon as I find a lot of satisfaction in slicing into a cake and sharing it around. There are some incredible recipes around which are well worth trying. I think that we should make a bit of an effort to bring back the fairy cake, which has most of the advantages of cupcakes and is a British childhood classic. As well as this cute chocolate recipe, you could also cut off the tops of the cakes, slice them in half into wings, then glue back on with vegan buttercream to make the traditional butterfly shape.

Baking with yeast

First of all, yes, yeast is suitable for vegans. Yeast is a fungus, like mushrooms. As long as the yeast has not been prepared using animals or animal products, the yeast itself is perfectly fine.

Yeast baking can be a bit hit or miss, so usually comes into the 'more complex' category of baking. If you are already used to baking with yeast and have recently switched over to being vegan then it should be more straightforward as you will just need to swap a few ingredients (usually fat and/or eggs). However for people like me who have never really baked with yeast at all it can be a bit daunting. That said, sometimes I just need cinnamon buns and cannot bring myself to go to IKEA or buy Jus-Rol's ready to bake version. Other classics are bread (of course) and proper fried doughnuts.

The key things about working with yeast are:

* Make sure you use in-date yeast. I once baked some out-of-date bread from a packet mix and made some very sad rocks

* Know which yeast you need! This blog has a good explanation of yeast types

* Yeast needs liquid and some kind of food (sugar, either as sugar or more usually in starch) to respire. The carbon dioxide produced by yeast causes the dough to rise

* Temperature is really important. Cold temperatures puts yeast to sleep and too hot temperatures can kill the yeast. Yeast wants to be at a warm temperature. Get a thermometer and follow recipes correctly. Generally speaking you want to mix yeast with warm liquids (between 40-50C) and leave the dough to rise at room temperature (20-25C)

* Adding too much salt or adding salt in high concentrations can kill yeast, so add salt in with the flour rather than adding it directly to the yeast.

Magical beans

That's right! You can whip it up into fluffy peaks and make all kinds of treats, including meringues and ice cream. A few tips before you do:

* Always use clean bowls and spoons

* Add a couple of drops of flavouring such as vanilla to mask any lingering bean smell or taste

* An electric whisk will save you lots of time

* Using a stabiliser like xanthan gum will help keep the peaks glossy and the finished product will hold together much better

Aquafaba has taken on a bit of a cult status in the vegan cookery world, and rightly so because it really is amazing. There are websites and Facebook groups dedicated to it so you will never be lost for a recipe, or three.

Vegetables in cakes are not new ( carrot and walnut cake or pumpkin pie anyone?) but you don't need to stop there. Get well on your way to five a day with options like chocolate and beetroot, butternut squash cake, parsnip cake, courgette cake and sweet potato brownies.

Shop-bought and time savers

There can sometimes be a bit of snobbery around baking, and particularly around it being an entirely 'from scratch' process that involves standing in a kitchen for hours up to your elbows in flour. Now whilst there is something extremely luxurious in being able to dedicate an entire afternoon to baking, most of us don't have the option. Neither should we be excluded from the delicious range of treats that you can make!

Most shop-bought ready mixes are of good quality and deliver great results. I use shop-bought bread mixes and have always used Jus-Rol puff pastry, except the one time I spent hours making it from scratch: frankly it wasn't as good. Did you know that many supermarket cake mixes are vegan and can be made up simply using fizzy pop?

If you live alone and can't manage a whole cake to yourself (or are worried that you could!) then mug cakes are your friend. Just pour in a few simple ingredients in a single mug and this will cook you a whole cup of cake in the microwave. There are tons of recipes online, though this one is by the lady who inspired me to become vegan with her amazing deserts.

Finally, you don't even need to turn on the oven to make something great. My favourite no-bakes are fridge cakes like rocky road and these mini peanut butter cheesecakes. There are loads of others available, including Nanaimo bars, raw recipes like these fudge brownies and don't underestimate the value of the kid's classic of mixing chocolate with either rice, biscuits or corn cereals.

Gluten-free and allergies

As people who bond over not always having the widest choice at the cake table, we vegans have plenty of time for gluten-free folks. Many vegan baking bloggers include gluten-free options on their recipes and a lot of the recipes in this post, such as aquafaba meringues are already gluten free.

Gluten-free vegan baking isn't all that difficult, though gluten-free flour can need a bit of taking used to as it doesn't behave the same way as wheat flours. This blog has a really good run down on the different types of flours and how to use them. Often a mixture of dry ingredients are used to create the right balance, such as t hese chocolate cupcakes, so make sure you measure correctly.

Most vegan baking avoids the common allergies by default, so as well as wheat, you generally only need to think about avoiding nuts and soy. Many recipes which call for soy milk can be adapted to use a different sort of plant milk without too much difficulty, and you can easily check whether your margarine is soy-based or not. Soya lecithin is a common additive, particularly as an emulsifier for chocolate, so look out for that when you are buying ingredients. Nuts are common in vegan cooking and used to add fats and protein to recipes. Some oils are derived from nuts so avoid using those.

Special occasions

For many of us who don't bake often, the times we feel the need to bring out the bowls and spoons is for important times of the year when we are celebrating with friends and family. This section is going to cover the main 'baking holidays' and what to do when you want to show off a bit.

Christmas cakes are dense, rich fruit cakes. They are best made in Autumn, then stored wrapped in greaseproof and foil in a cool, dark place and occasionally fed with brandy (the cake is pricked with a fine needle and a couple of teaspoons of brandy poured in every now and then until it is very moist and very boozy). You don't have to use alcohol of course, and most recipes like this one from our friends at Suma mark it is as optional. For many people, there will be a particular cake in their family that is made each year and most Christmas cakes adapt well. I have been baking this recipe (warning: non-vegan) for years and started using vegan egg replacer and margarine when I went vegan.

Preparation methods vary, but here are some useful general tips:

* If you are using glace cherries, check they have not been dyed with non-vegan colourings and e numbers

* Keeping the cake protected during the long slow cook is important so it doesn't burn. Wrap the tin in brown paper and have some greaseproof with a hole cut in to put on the top

* Soak the fruit the night before in a vegan fruit brandy (I like cherry) so the cake is extra moist. You can use a little fruit juice instead - the zest and juice of an orange is ideal

* Always sift the dry ingredients to add extra lift

* Many ready-to-roll icings and almost all marzipan is vegan. When icing the cake, use some apricot jam to help stick the marzipan and icing layers to the cake

* If you don't like icing, there are some lovely patterns you can make with nuts and dried fruit, just glaze with some apricot jam for a nice shiny finish

* In our family, we serve the cake without icing and with a slice of sharp vegan cheese, like Sheese: the saltiness really complements the fruit cake.

Pancake Day

Pancake Day is a big favourite of mine and I often have friends round for batches and batches of pancakes. I cook them in batches and put plates of different fillings (savoury and sweet) on the table for people to help themselves. I use the same recipe for pancakes as for Yorkshire pudding but double, or triple, the quantities depending on how many people I have round. You can make up the batter in advance and keep it in the fridge, just give it a quick whisk before you use it.

Pancake tips:

* Sift the ingredients well and don't forget to add a pinch of salt

* Add the liquid a little at a time to the sifted flour, and use an electric whisk to make sure you have no lumps

* You can flavour the batter, if you like, by adding some cinnamon, or a few drops of flavouring such as vanilla

* Make sure you use a good non-stick pan and be prepared to get through a quantity of oil - the pan needs to be kept well-greased or your pancakes will stick

* Find the right spoon or measuring device (I use a ladle) to give the right amount of batter for your pan - you want it to be around 1/3 cm thick

* The oil needs to be hot before you add the batter, it should sizzle and start to bubble as soon as it hits the pan, run a wooden spatula around the edges as they cook so they don't stick and move the pan with you other hand to get an even coating of batter

* You don't need to flip if you don't feel safe doing so, you can turn the pancake using a wooden spatula just as easily

* Put the oven on a low heat and place your cooked pancakes on a plate in the oven so they can keep warm whilst you make more. Cover them with tinfoil to stop them drying out.

The final special cake I wanted to talk about is a birthday cake. Obviously the type of cake you make will depend on the person and what flavours they like but given it's a special occasion you might want to explore some more exciting vegan cakes or fancy decorations. You can use different shapes of containers to bake your cake in, such as using a heatproof bowl to make a rounded dome cake, or buy one of the many novelty tins that are available.

Suggestions for birthday cakes and decorations:

Rainbow cakes are layers of differently dyed plain sponge cakes which are then sandwiched together to give a rainbow cake. You can use pretty much any sponge recipe, (like this one) but be prepared for a few hours in the kitchen as you bake, cool, then layer lots of different colours of sponge. You need to use gel colours rather than liquid ones as they do not water down the batter and are more stable under heat.

Galaxy icing shown here on vegan doughnuts, is a beautiful swirling, sparkly way to top a cake created by marbling red and blue food colouring into icing then adding some edible glitter. You can also make galaxy buttercream by combining black, red, blue and purple buttercream into a piping bag and swirling that on top of your cakes.

Marzipan and ready-to-roll icing are great to model into shapes, dye different colours and make all sorts of creations if you are a crafty sort. This is not the quickest way to make a cake, but it can give you almost unlimited freedom in making any sort of design.

Fruit and flowers can make lovely decorations on top of cakes. Many petals are edible, and you can crystallise them at home with a simple sugar syrup. Fruit spoils quickly, so if you need to transport the cake, keep the fruit uncut and add at the last minute. Floral flavours give a lovely twist to plain cakes so if you are up for something different why not try adding rose, violet, lavender or elderflower flavours? To really push the boat out, you could bake small cakes in terracotta flower pots (grease well, and put a circle of greaseproof paper in the bottom) and top with chocolate "soil" before adding some flowers.

And if that's not enough for you, look at this wonderful Pinterest board full of gorgeous vegan celebration cakes.

Dealing with disasters

Sometimes it goes a bit wrong and things don't turn out how you expected. That's OK, there's a good chance we can still rescue it for you. Below I've put a list of common problems with baking and what to do about it.

It has cooked unevenly. This is likely caused by your oven. Always make sure you preheat properly first and place the item to be cooked in the centre of the oven. Never put anything directly on the bottom of the oven, always put it on an oven shelf, otherwise the entire bottom of your baking will be burnt black. If it's only a little uneven, rotate your dish by 180 and cover the more cooked section with greaseproof or tinfoil. This will mean that the undercooked section is now in the hotter part of the oven and the overcooked section is protected from the heat. If you are in the sad situation of having a half raw and half burnt cake then you can scoop out the raw filling into a new greased dish and bake that separately and deal with the burnt cake as per the section below.

It has burnt. Caused by a too hot oven, too long in the oven or not being protected whilst cooking. Some ovens run really hot and to get a decent result you will need to use a lower temperature and/or cover your baking with some foil or greaseproof to protect it. Some burnt things are beyond help and you will just have to feed them to the birds or put them to compost. Sometimes it's a question of just cutting the burnt bits off, and this works particularly well for cake, though do let it cool first so you can take the burnt section off without breaking the cake into pieces. If you do break the cake into pieces then you can very easily cover the nice pieces with custard and call it pudding - a technique I have used many times, and also works for cakes that are a bit too dr. Just add a bit of melted jam or golden syrup before you pour over the custard and no-one will be any the wiser.

Pie base is soggy and undercooked. Although cooking the pastry without filling (baking blind) can seem like a bit too much effort, it really does prevent soggy bottoms. In this instance there is nothing that can be done about the pastry but you can scoop out the filling and serve it in a different way. Quiche fillings will generally cook quite happily without a pastry case (call it tortilla if you like), stewed fruit is great with custard or ice cream and savoury pie fillings are just as good with some potatoes and veggies.

By Sarah Cook

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All you need to know about successful vegan baking

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Bring out your baking tins! It's time to pre-heat the oven, pop on your mitts and get things going in the kitchen. There are lots of great vegan recipes out there but it can sometimes be a bit bewildering if you're not au fait with chef speak.

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Huff, T. (2019, May 1). Baking School Day 1: All About Eggs and Baking. Kitchn. https://www.thekitchn.com/baking-school-day-1-all-about-eggs-and-baking-222479

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We independently select these products-if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Welcome to Baking School! In day-to-day cooking, eggs can be scrambled, poached, or boiled to create easy, straightforward dishes all on their own. But when it comes to baking and pastry, the importance of their role changes from breakfast food to a vital ingredient for giving structure, texture, and flavor.

The function and behavior of eggs can really vary depending on how we treat them in these recipes, and just knowing more about the different parts of an egg - the whites and the yolks - can help make even the trickiest pastries feel a little more approachable.

So before we dive head-first into all things pastry, let's take a closer look at the mighty egg!

A Few Basic Things You Should Know About Eggs

At the grocery store there are dozens of different types of eggs - brown ones, whites ones, sometimes even green ones; eggs that are medium, large, and extra large. You might even see eggs from chickens, quails, or ducks!

So what should you buy for baking and pastry? Stick with large chicken eggs, unless otherwise specified in your recipe; most U.S. baking and pastry recipes are designed to be made with large-sized chicken eggs.

What's In an Egg?

Crack an egg open and you'll see the large, transparent egg white with the round, yellow yolk in the middle. The white is made almost entirely of proteins and water; the yolk, on the other hand, is packed full of nutrients, vitamins, and fats.

Look closely and you'll also see a thin white strand floating somewhere in the mix. This is called the chalazae and it anchors the yolk to the white and to the inside of the shell, keeping the yolk suspended.

A large egg (still in its shell) weighs about 2 ounces total; that's about 1 ounce for the white, 2/3 ounce for the yolk, and a fraction of an ounce for the shell itself. Inside the shell, a large egg has about 3 1/4 tablespoons of total egg matter - 2 parts white to 1 part yolk.

Not all eggs are created equal, though, and there can still be some small variance between eggs even within the same size category. On average, though, the large eggs will all be roughly the same.

What Eggs Do in Baking Recipes

Between the yolks, the white, and the whole egg, the functions of an egg can overlap and vary widely from recipe to recipe. Let's take a look at each of these and see how they affect a recipe.

The Role of Egg Yolks: Fat

Recipes that use just the yolk of an egg typically do so for the yolk's fat content and emulsifying abilities. The fat gives baked goods extra-rich flavor and a velvety texture. The yolk also has the unique ability to bind liquids and fats together, creating an emulsion that prevents them from separating.

When yolks are heated, the proteins they contain unfold and gel together. This is a delicate situation; t0o much heat and the proteins will gel too much and turn curdled and grainy, but when warmed gently over low heat, egg yolks have a great ability to thicken products like sauces and custards. Again, their emulsifying properties enhance and thicken cream when they are cooked together.

The Role of Egg Whites: Foam!

When egg whites are used alone, they perform an entirely different role from the yolks, especially when whipped. Whipping and using egg whites in a recipe does not have to be as intimidating as you may think, and we'll be talking much more about this in a few days.

For now, just know that whipping egg whites means incorporating millions of little air bubbles within the white. This creates a fairly stable foam that we can use to make everything from a soufflé to meringue. To help stabilize egg whites even further, we can add acidic elements, like cream of tartar and lemon juice.

While the idea of "light" and "airy" whipped egg whites might make you think that more is better, it is possible to overdo it. Over-whipped whites will become clumpy, grainy, and difficult to fold into your batter. Also, using too many whites in a batter can wind up making the final product dry.

The Role of Whole Eggs: Fat and Foam

When you use whole eggs in a recipe, you get some of the best properties of both the yolk and the white. While whole eggs aren't quite as good as straight yolks at creating an emulsion, they are still excellent binding agents, especially in cakes, cookies, and other baked goods. Eggs also firm up and solidify when heated, giving crucial structural support to delicate desserts and pastries. At the same time, eggs make baked goods more tender, creating light textures, soft breads, and delicate crumbs.

When mixed with sugar (like in a cake or cookie batter), eggs help trap and hold air - not quite as well as whipped egg whites, but enough to give the finished product some lightness and lift. The combination of eggs and sugar also adds a great deal of moisture and flavor to a recipe.

Yolks and whites can also be used separately in the same recipe. This truly is the best of both worlds, with the yolks providing richness to a base or batter while the whipped whites do their job of lightening and leavening. Chiffon cakes and soufflés are good examples of this kind of recipe.

Master the Basics of Egg Science & Safety

Now that you have a basic understand of what eggs do in a recipe, make sure you know the basics of how and why they cook, and when they're safe to eat.

What Is Egg Coagulation?

Coagulation is what happens when you cook eggs. When raw eggs are exposed to heat and then gel into a solid very quickly, we call this coagulation. Eggs begin to coagulate at 140°F and will set more firmly as the temperature rises. Over-coagulation, or "curdling," may occur when the eggs are cooked at too high a temperature, or if they're cooked for too long. If you have ever experienced a grainy custard or a rubbery cake, this may be the culprit.

What's Important to Know About Egg Temperature?

Depending on the recipe, eggs may need to be room temperature when they get mixed with the other ingredients. Recipes for cakes and other baked goods often call for room-temperature eggs because they bind and emulsify better than cold ones.

Additionally, room-temperature egg whites whip up better than their colder counterparts. If a recipe doesn't specify the egg temperature, it's usually safe to assume that the temperature isn't crucial to the recipe and the eggs can be added either straight from the fridge or at room temperature.

By the way, if you need to separate your eggs, do it while they are cold; the yolks are less likely to break and it's easier separate the yolk from the white. Also, to quickly warm up refrigerated eggs, just cover cold eggs in a bowl with warm tap water for a few minutes while you gather your remaining ingredients.

How to Crack an Egg Like a Pro

Now that you've learned quite a bit about eggs - ready to crack a few? The baking pros always crack their eggs by rapping them on a flat surface or the inside wall of a mixing bowl. This avoids small bits of jagged shell getting forced inside the egg, which can puncture the yolk and leave tiny, annoying bits of shell to fish from the bowl.

If you do get a bit of shell in your bowl, use a larger piece of the shell left in your hand to scoop it out; the sharp edge of the egg shell will break the surface tension and make it easier to scoop out the stray shell.

It's also best to crack eggs into a smaller bowl, separate from your actual mixing bowl. This makes it easier to scoop out the stray bits of shell, and also helps prevent having to start completely over if you accidentally break a yolk that you needed left whole - throwing away one broken egg (or saving it for dinner!) is better than tossing a whole mixing bowl of ingredients.

Every Baking School lesson has three homework options. Maybe you've already got one down, or you just have time for a quick study session. So pick one, and show us by tagging it with #kitchnbakingschool on Instagram or Twitter.

Attempt to crack an egg using only one hand. Watch this video for guidance.

Practice whipping an egg white until it becomes grainy (so you never do it again!). Or slowly cook an egg yolk until it coagulates. Observe the different ways eggs can change as you do one of these homework assignments.

Join The Kitchn's Baking School!

Follow and show your progress on Instagram, Pinterest, Facebook, and Twitter! Make sure to use the #kitchnbakingschool hashtag.

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Baking School Day 1: All About Eggs and Baking

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The Kitchn's Baking School Day 1: Learn all about eggs. Join The Kitchn's Baking School: Sign up and see all The Kitchn's Baking School assignments Welcome to Baking School! In day-to-day cooking, eggs can be scrambled, poached, or boiled to create easy, straightforward dishes all on their own.

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Voisin, D. (2020, November 23). The Science of Vegan Baking. Scienceatl. https://scienceatl.org/science-of-vegan-baking/ (Voisin, 2020) and (Hay, 2020)

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By 9 PM on a Thursday night, most businesses in Atlanta's Historic West End have already closed for the night. Business is still buzzing for Vegan Dream Doughnuts, located across the street from the Mall at West End. One bite into their gluten-free, mouth-watering donuts explains it all. They're bursting with flavor, surprisingly light, and made without any refined sugars. Most importantly for vegans, they're made without any animal products. Nearing midnight, there is still a steady flow of customers, confirming something that those of us without dietary restrictions might overlook- vegans have a sweet tooth too. Founder and self-taught chef Ras Izes is committed to filling that need without the excess calories and refined sugars that have come to define one of America's staple breakfast items. "It brings people together, like, you can't hate a donut," he states, readjusting the quickly disappearing stock of donuts in the display case. As a Rastafarian for most of his adult life, Izes only eats ' ' (plant-based) foods and has found a passion in creating delicious dishes and donuts that can be enjoyed by everyone - vegan or not.

Plant-based power

According to a Forbes magazine article , the number of American consumers identifying as vegan grew 600% between 2014 and 2017. A release from PlantBasedFoods.org stated that plant-based food sales grew 8.1% from 2016-2017, highlighting the growing market for vegan-friendly foods. This trend has been accompanied by an increase in Google for 'vegan baking' over the last decade with upticks especially around the holiday season.

"It brings people together, like, you can't hate a [vegan] donut." - Ras Izes

Making your grandmother's famous German Chocolate Cake or your uncle's buttery breakfast croissants completely plant-based may seem like a futile task, but many blogs and websites specialize in the delicate food science of swapping out animal products without sacrificing taste and texture. Vegan baking can be a highly experimental endeavor, but understanding the science behind how milk, butter, and eggs function in baking can ease the journey to sweet, sweet success.

Move over, milk!

In recipes that require milk, its primary functions are usually moisture, sweetness, and structure. "I'm not sure milk is 100% necessary in the way that it has to be (cow's) milk," says baker Ashley Hay. She says it's not that common of an ingredient in recipes and it's much easier to replace. Hay adds, "It does have some flavor and fat content, but mostly I think it's there for the liquid content." A 13-year veteran baker and head decorator at Publix bakery, Ashley helps make between 15-30 full-sized cakes a day, plus smaller items like pies, tarts, and macarons.

When its role is moisture, milk forms gluten chains with the flour to give the cake structure- a function easily filled by accessible milk alternatives. "In a box (cake) mix, they call for water, not milk," she says. On replacing milk, Ashley notes that looking for an alternative that matches the fat content of the dairy in a recipe is a quick and simple swap out.

Heavy cream, which is higher in fat content, is mainly used in toppings as a base for whipped cream. Ashley mentions that aquafaba, the water leftover in canned chickpeas, can be whipped into stiff peaks and flavored for desserts. Non-dairy whipped toppings are becoming increasingly popular in major grocery chains, with options like ready-to-pipe coconut milk and nut-milk whipped toppings already hitting shelves around Atlanta.

Butter, y'all?

From breakfast to dessert, butter is a key ingredient for decadent cakes and flavorful rolls to fluffy biscuits and flaky croissants. Butter and other fats function as 'shortenings' whose function is to 'shorten' the formation of gluten protein when flour is mixed with moisture. This prevents the elastic structure and resulting chewiness of breads when a 'melt in the mouth' feel is the desired outcome. For Ras Izes at Vegan Dream Doughnuts, coconut flour provides him a soft, 'melt-in-your-mouth' donut, free of the gluten chains that would require additional fats. Coconut flour is derived from the flesh of coconuts and contains a fair amount of saturated fat already. It is likely that the absence of gluten and the presence of this fat gives coconut flour a shortcut to 'shortening', reducing the need for additional calories while preserving the crumbly mouthfeel many recipes aim for.

For some kinds of cakes and cookies, vegetable oil, ground flaxseed, and even avocado can shorten just as well, but for many recipes, the swap is not so simple. That is because butter functions differently in a bake depending on its temperature. For example, pastries like croissants require butter to be cold and solid.

"You want the butter to laminate and form really thin alternating layers with the flour...so that you'll have long gluten strands folding around the butter," Hay says. Butter contains moisture, so if it is warm when folded into pastry, it can melt and seep into other ingredients rather than form layers, resulting in a bready, chewier croissant. "That's why the butter has to be cold. When the croissant is baked, the butter will melt and flavor the dough, and the moisture will evaporate into steam and lift the pastry on its way up."

Recipes call for melted butter when they need fat, flavor, and very short gluten chains. However, most cake recipes rely on creaming room temperature butter with sugar before folding in additional ingredients. The creaming method is the process of aerating the butter so that it fills with air bubbles that capture the gases, making it fluffy and creamy. In non-yeasted cakes, their fluffiness derives from this trapped air- expanding as it heats in the oven. Ashley says, "The oil-based cakes are really tender, flat cakes, and they don't rise the same way that creamed cakes with butter rise."

Uncracking eggs

Eggs are among the hardest ingredients to replace because the jobs they do are so integral to the structure of most bakes. Eggs create stability within a batter, help thicken and emulsify sauces and custards, and can even act as a glue or a glaze. Aeration is one of eggs' most important roles. Whisking traps air bubbles in the liquid egg product, which are surrounded by egg proteins like ovalbumin and ovomucin. These proteins are responsible for the fluffy stiff peaks that precede meringues and souffles. Ovalbumin helps trap those essential air bubbles during whipping while ovomucin has the elastic qualities needed to encase the air while the heat of baking forces it to expand. This expansion is needed for the fluffy, light texture that keeps cakes from feeling stodgy and dense in your mouth. Luckily, there are options like aquafaba that can mimic this effect. Aquafaba meringue recipes also suggest that this egg substitute handles heat well and maintains stability when baked.

Eggs also contain proteins like lecithin which are amphiphilic, meaning they have a water-loving and water-hating end. These opposing ends bind to oil and water in a mixture, reducing the surface tension between the two liquids, making mixtures more cohesive and less likely to separate. Soy and sunflower lecithin are becoming more commercially available. Usually found in the ingredient list of things like chocolate and peanut butter, soy lecithin is a popular industrial emulsifier that is plant-based and useful for mixes with added fats. Ground flaxseed and soaked chia seeds can also function as emulsifiers, though they may result in a chewier texture and slightly nutty flavor. Because of their versatility in recipes, replacing eggs may require a bit of creativity to make sure that the moisture, texture, and taste they bring to recipes will not be missed.

For at-home bakers, learning about ways to make their favorite baked goods without the animal products they once relied on can be an exciting and experimental process. For people who still eat dairy and meat, plant-based swaps can help reduce calories and fat in many recipes, which can positively impact health, while also being more inclusive of people who may have dietary restrictions. Either way, plant-based vegan baking alternatives can help everyone have their cake and eat it too.

Thank you to Peter Antonovich and the East Point Velodrome Association! To learn more about upcoming track cycling events and training, visit https://www.dicklanevelodrome.com.

For more Awesome Science of Everyday Life features and other science updates, follow Science ATL on Facebook, Twitter, and Instagram!
References: https://lifehacker.com/the-science-of-baking-in-one-graphic-1773384162 https://www.thekitchn.com/the-science-behind-whipping-egg-whites-in-copper-bowls-221943 https://www.aeb.org/food-manufacturers/egg-functionality/aeration-foaming-structure https://fasteasybread.com/why-and-how-to-use-lecithin-in-baking-and-cooking/
https://www.americastestkitchen.com/guides/vegan/what-is-aquafaba

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By 9 PM on a Thursday night, most businesses in Atlanta's Historic West End have already closed for the night. Business is still buzzing for Vegan Dream Doughnuts, located across the street from the Mall at West End. One bite into their gluten-free, mouth-watering donuts explains it all.

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Sevier, J. (2020, March 31). Oat Milk Is the Best Substitute for Dairy in Baking. Epicurious. https://www.epicurious.com/ingredients/oat-milk-is-the-best-substitute-for-dairy-in-baking-article

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I've been an oat milk evangelist for years-since the times when the only oat milk going was in the shelf-stable aisle. And while that shelf-stable oat milk was enough to convince me, the boom of refrigerated oat milks has only been a benefit to the category. Get our favorite brand here, or if you're super DIY, go ahead and make your own.

Most people agree that oat milk is great in coffee and cereal, but what I really love about oat is that it's an ideal dairy alternative for baking. In fact, I think it's the best of all the alt-milks, especially after I recently put it to the test, making a dairy-based batch of blueberry corn muffins to compare with batches made with cashew milk, coconut milk, almond milk, and oat milk. To keep them totally dairy free, I even swapped out the butter for oil, which we often like to use in baking for increased moisture.

I didn't include soy or rice milk in my test, because I've previously noticed that soy milk gives baked goods an ashy flavor, and that rice milk is generally too thin for baking. For the coconut and almond milks, I used the winners of our taste test for each ingredient, and for cashew milk, I used a brand made with 100% cashews.

The results were clear. The muffins made with coconut milk were dense and greasy (a result of canned coconut milk being fattier than dairy). In direct contrast, the ones make with almond milk were dry. The muffins made cashew milk were okay, getting closer to the texture of the dairy muffins than either coconut or almond; but the muffins made with oat milk were nearly indistinguishable from the dairy-made muffins.

Here's the reason: oat milk replicates the viscosity of dairy milk more closely than other alt-milks do, so it's easy to swap into any cake, muffin, or other recipe, one-for-one. And it has another benefit, too: the toasted-grain flavor of our favorite oat milk blends seamlessly into baked goods-and that goes for both sweet and savory bakes.

The flavor of coconut milk is so prominent, it really can only be used if the intent is to make a coconut-flavored treat. Almond milk too, adds a lot of signature nutty flavor. Cashew is more neutral, but the flavor of oat milk is naturally akin to the toasty flavor inherent in golden-brown wheat-based baked goods. Another noteworthy benefit: oat milk means you don't need to worry about feeding your baked goods to anyone with a nut allergy.

Since I don't really keep dairy milk around anymore, but I always have alt-milk on hand for my morning coffee, it's a comfort to know that if I get a last minute urge to bake something, the alt-milk on hand is oat. No last minute trips to the store, no compromise on perfectly baked treats.

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I've been an oat milk evangelist for years-since the times when the only oat milk going was in the shelf-stable aisle. And while that shelf-stable oat milk was enough to convince me, the boom of refrigerated oat milks has only been a benefit to the category.

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Reyes, V, L. (n.d.). Lo que debes saber sobre el polvo para hornear. Dulcear. https://dulcear.com/blog/lo-que-debes-saber-sobre-el-polvo-para-hornear

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Publicado por Leonett Reyes Vanessa 22489 Visualizaciones

El polvo para hornear es uno de los ingredientes más comunes en los recetarios de pastelería. Se utiliza en la repostería para agregar a las mezclas antes de cocinarlas, con la intención de que al hornear produzcan dióxido de carbono y suban.

¿Qué contiene? Se compone de un agente ácido (cremor tártaro), un agente secante, usualmente fécula, y bicarbonato de sodio.

Al comprarlo. Una de las cosas que debes verificar es la fecha de vencimiento. Generalmente indican seis meses después del momento de fabricación, luego de este tiempo disminuye considerablemente su potencia.

Cómo preservarlo: En un lugar lugar seco, libre de humedad. No lo hagas en la nevera porque el frío acorta la vida útil del producto. Al medirlo para emplearlo en tus recetas, asegúrate de que la cucharilla esté completamente seca.

Cómo saber si aún sirve. Revisa la lata o la bolsa, si observas grumos esto es señal de que estuvo en contacto con la humedad. También puedes verter una cantidad en un envase o taza con un poquito de agua caliente: si burbujea con fuerza entonces aún puedes utilizarlo.

Cantidad. La cantidad de polvo para hornear estándar es de una cucharadita por cada taza de harina. Sin embargo, en algunos portales que abordan la materia recomiendan ajustar esta porción a la altura y al tipo de torta, ejemplo: A nivel del mar= mayor cantidad=2.5 al 3.0% y a más altura=menor cantidad= 1%.

Algún sustituto. El bicarbonato de sodio, empleado como base y mezclado con algún ingrediente ácido, es uno de los sustitutos en la cocina del polvo para hornear. Algunos especialistas aconsejan mezclar ½ cucharadita de crema tártaro y ¼ de bicarbonato de sodio, para producir ese efecto leudante. También puedes utilizar, en lugar de crémor tártaro, jugo de limón o algún otro jugo cítrico, vinagre o crema ácida.

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Lo que debes saber sobre el polvo para hornear

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El polvo para hornear es uno de los ingredientes más comunes en los recetarios de pastelería. Se utiliza en la repostería para agregar a las mezclas antes de cocinarlas, con la intención de que al hornear produzcan dióxido de carbono y suban.¿Qué contiene?

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Anonymous. (n.d.) INGREDIENTS AND THEIR USES. Bake Info. https://www.bakeinfo.co.nz/School-Zone/Baking-Basics/Ingredients-and-their-uses

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Naglich, Mandy. (n.d.). Non-Dairy Milks: Which Are Best for Baking? allrecipes. https://www.allrecipes.com/article/non-dairy-milks-for-baking/

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It's easier than you think to avoid cow's milk in your favorite baked goods.

Do alternative milks bake the same as dairy milk? There isn't a simple yes or no answer to this question. But I have good news! If you're lactose intolerant or simply want to avoid dairy, there is an alternate milk for your baking project. Read on to find out which non-dairy milks are best for your baked goods, and which you should avoid.

What to Know About Baking with Non-Dairy Milk

No alternative or non-dairy milk will have the exact same sweetness, protein, fiber, and fat as dairy milk. Luckily, most baked goods call for eggs, and eggs bring enough of these important factors to the table that the milk you use may not be of much consequence. This means the structure and texture of your baking projects won't be affected too much by the loss of dairy milk. However, this also means that substitutions for cow's milk made in recipes without eggs are a little more risky.

Alternative milks will also work in the place of buttermilk; just add one teaspoon white vinegar to 1/3 cup of almond, soy, oat, or coconut milk, and allow it to curdle at room temperature for 30 to 45 minutes. Because of the different water content of each of these "milks" you may need to slightly up the vinegar for best results. You can judge this by how curdled your "milk" appears.

The Best Non-Dairy Milk for Baking: Soy Milk

Soy milk has the most protein of all the alternate milks, so for baking projects that need a lot of structure (think cakes and breads), this is the best dairy-free option.

The high-protein content also causes baked goods made with soy milk to brown nicely and look like they were baked with cow's milk. If you're making an unfrosted dessert, this more appealing appearance is worth keeping in mind.

Soy milk's flavor is mild and is usually hard to detect in breads, muffins, cakes and other baked goods. Some soy milks may be enhanced with vanilla flavoring, which could be beneficial, depending on what you're baking.

Runner Up: Almond Milk

Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk. This water evaporates causing the baked good to rise and set more quickly.

Cow's milk has naturally occurring sugar, and "unsweetened" almond milk has 0g of sugar. To more closely mimic true dairy milk, look for packaging that claims "low sugar" or "lightly sweetened."

Your treats, especially items like sugar cookies and quick breads, will appear a little pale when baked with almond milk. Since there is very low protein in this milk, the browning reaction (called a Maillard reaction) can't occur. It will still taste delicious but you may want to add a topping or a glaze to make your bake look as appetizing as possible.

Heavy Cream Substitute: Coconut Milk

The canned coconut milk you find in the grocery aisles (instead of the "milk" in the refrigerated case) can be used in place of heavy cream or a milk-cream combination. Canned coconut milk is much higher in fat and protein than other alternative milks. In fact, when you open a can you'll find a thick layer of coconut cream on top of the coconut water. The trick here is to blend that cream and that coconut water together to get a viscous liquid, which is the best dairy-free heavy cream or half-and-half substitute.

This canned coconut milk is also the only dairy substitute that can be reliably whipped, like a whipped cream. You'll need to be careful when whipping to keep things extra cold and use less powdered sugar, but light and fluffy whipped cream is possible with canned coconut milk. For a longer-lasting whip, you can add a thickener like cornstarch or soy milk powder. (Powder milk works the best, but that defeats the dairy-free goal.)

What About Oat Milk?

Oat milk is... fine. Just like almond and soy milk, you can use it in baking recipes 1:1 in place cow's milk. But there are occasionally issues with separation and a slimy or gummy texture in baked goods, especially breads. Look for "full fat" oat milks to avoid batters and doughs that are too thin.

One positive aspect of oat milk is that it has a lower environmental impact than almond milk, because oats require far less water to produce. Oat milk can lend a nice grainy flavor to confections like muffins (but so can almond milk!), and it's flavor impact is subtle enough that you won't notice it in desserts flavored with chocolate, baking spices, or extracts.

Skip It for Baking: Rice Milk

Rice milk is made by blending boiled rice with water, sweetener, and some stabilizers and emulsifiers. Since rice takes on a lot of moisture when it's boiled (we all see it go from tiny and rock hard to fully and expanded in the pot!), the water content in rice milks is very high. This milk can create sweet and delicious drinks, but when it comes to baking, the outcome will be unreliable.

If you absolutely must bake with rice milk, add a thickening agent like cornstarch, xanthan gum, or even very fine rice flour to combat the loose consistency of the "milk." You'll have to experiment for the right ratio in each thing you make, but one teaspoon thickening agent to each cup of rice milk is a good place to start.

We're serving up and celebrating the biggest home-cooking trends from the most enthusiastic cooks we know: our community. We crunched the data from 1.2 billion annual Allrecipes.com visits and 2.5 billion annual page views. Then we dug even further, surveying Allrecipes cooks about what's in their carts and fridges, on their stovetops and tables, and on their minds. Alternative milk is just one of the topics they're most curious about. See more of the "State of Home Cooking" special report.

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Non-Dairy Milks: Which Are Best for Baking?

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It's easier than you think to avoid cow's milk in your favorite baked goods. Do alternative milks bake the same as dairy milk? There isn't a simple yes or no answer to this question. But I have good news! If you're lactose intolerant or simply want to avoid dairy, there is an alternate milk for your baking project.

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Suddath, C. (2008, October 30). A Brief History of Veganism. Time. https://time.com/3958070/history-of-veganism/

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November 1 is World Vegan Day, a celebration of people who don't eat meat. Or eggs. Or cheese. Or mayonnaise. Or honey. Or whey. Or...

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Danley, S. (2021, January 27). Vegan baking on the rise. Bakemag. https://www.bakemag.com/articles/14301-vegan-baking-on-the-rise

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Already a lively subculture, WGSN expects the audience for vegan baking to continue growing in 2021, fueled by concerns about animal welfare, environmental issues and better ingredients.

The Ascential-owned trend forecasting company examined data from social media and online retail sales and found social media conversations around baking increased 12% in 2020. Conversations around vegan baking jumped 35%.

"So many more people started baking in general because of pandemic lockdowns and wanting to bring comfort into their lives," says Kara Nielsen, director of WGSN's food and beverage platform. "There have been a lot of reasons why this was a great year to look at vegan baking."

Consumers are seeking inspiration from plant-based recipe sites and social media influencers. Popular recipes include cakes, banana bread, cupcakes, and seasonal desserts featuring ingredients like vegan chocolate, coconut oil, vegetable spreads and oat and nut milk.

"We're seeing lots of recipes and tips for helping home consumers who are befuddled learn how to use these ingredients," Nielsen says.

Influencers also are using natural, less processed ingredients like coconut sugar and dates for sweetness, nut butters as binders and flax and chia seeds rehydrated for moisture. The recipes often overlap with gluten-free, grain-free, keto, paleo and other specialty diets, bringing more consumers into the vegan baking fold.

Brands may look to those ground level innovators for inspiration.

"We project brands will start using more dairy alternatives, like what home baking influencers are doing," Nielsen says. "We expect more oat milk to be used as a beacon ingredient in recipes and in packaged goods."

The rise of new plant butter alternatives made from nuts or oats has helped support more vegan baking at home. Upfield US, Inc. in 2019 launched a Country Crock plant butter made with almond oil that is promoted for baking, and the company recently introduced its Flora Plant Butter in the United States. Califia Farms offers plant butters made with olive oil and avocado oil, and Kite Hill offers a plant butter made with almond milk.

"Plant butters and vegetable shortening and margarines geared for a new lifestyle already are mainstream, and they're being designed to be more appropriate for baking," Nielsen says. "Big baking companies are talking about this and offering recipes for people to make their products with these vegan items."

Egg alternatives also are creating opportunities for home bakers. Early adopters include natural and specialty brands like Eat Just, Inc., maker of animal-free egg alternatives. Bob's Red Mill offers a gluten-free vegan egg alternative made with potato starch and tapioca flour. UK-based OGGS offers aquafaba, a liquid egg substitute made with chickpea cooking liquid.

"Egg alternatives as industrial ingredients are going to be really powerful because we already know how to bake with vegetable shortening," Nielsen says. "The cheaper bakery items are made with vegetable shortening, so it will be interesting to see if there will be a switch and a premium put on things made with vegetables."

Trend-forward retailers as well as specialty and natural brands have begun keying into the vegan baking trend with prepared and frozen treats, she said. And while vegan products represent a small share of the overall baked foods category, WGSN expects more options will hit shelves as the trend moves beyond the kitchen.

"Vegan baking is something more people are embracing at home for themselves," Nielsen says. "That is part of this continuation of our kitchen skills that many people learned and grew more comfortable with last year. I think the players that stand to benefit the most, at least in the first part of 2021, are the ingredients that go into vegan baking. That will eventually hit the bakery aisle, and it also will hit the doughs that you see in the freezer case."

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Already a lively subculture, WGSN expects the audience for vegan baking to continue growing in 2021, fueled by concerns about animal welfare, environmental issues and better ingredients. The Ascential-owned trend forecasting company examined data from social media and online retail sales and found social media conversations around baking increased 12% in 2020.

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Gupta, Sonia. (n.y. September 30). The History of Baking | Baking and its importance to mankind. anybody can BAKE. https://anybodycanbake.com/history-of-baking/

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Baking is a form of cooking where you cook flour-based food under prolonged heating. An oven is generally used to bake food but there are a few other methods to bake food without an oven. Homestead Honey mentions a few ways of baking without oven. I experimented the baking without oven by baking cookies without oven.

Bread is the first thing that comes to your mind when you think of baking. However, cookies, cakes, muffins and many other foods are also popular in baking.

The history of Baking

The world's oldest oven, around 6500 years old, was discovered in Croatia in 2014. Bread baking began in Ancient Greece around 600 BC. (Source Wikipedia)

Egyptians were pioneers in baking and the traces of their baking are as old as 2600 B.C. (Source Baking Times). Egyptians were the one who started baking bread using yeast.

Baking and its Importance

Baking was traditionally done at home by women, generally for the family. Commercially, men used to bake in bakeries and restaurants. Baked goodies, especially bread are one of the most important parts of our day to day food. Human beings have been baking for ages. The history of baking is deep enough to encourage you to start baking at home.

European and American cuisines have the high importance of baking. The cuisine looks incomplete without bread, cakes, pastries etc. that forms a major part of their food. In Asian countries, Chapati is the most common bread in the food. Chapati is one of the simplest forms of baking without an oven.

Advantages of Baking

Baking enhances the flavor and aroma of the food. For those who have been baking at home, they know what I mean when I talk about the aroma of baking. Baking can expand the possibilities of making a food healthier. People are moving from deep fried stuff to baked goodies.

Baking is no longer just all-purpose flour, white sugar and butter baked together. Health conscious people have taken baking to a different level. People now bake with millets, whole wheat flour, and multigrain flour. They avoid sugar and extract sweetness naturally. This Ragi cookies recipe with Jaggery is a fantastic example of the same.

History of Cake Baking

The history of cakes dates back to ancient times. Initial cakes were way too different from today's exotic cakes. The cakes in olden times were more bread-like with sugar or honey added to them. The word cake was derived from Old Norse word "kaka". Oxford dictionary traces the word "cake" back to 13 th century.

Historian claims Europeans to have baked the first modern round cake with icing on it. Cakes are made from various combinations of flour, butter, shortening, eggs, sugar, honey, baking powder, and baking soda and flavoring agents. The Internet is full of cake recipes.

A typical question that people have asked time and again is why baking at home? For them buying a bread from the market is cheap and easy than doing it at home. The first article of this tutorial helps you understand why baking at home is important for you.

Doubts, questions, suggestion, please share in the comment box.

This article is a part of a series called Baking Tutorials for Beginners

1. Why should you bake at home

2. History of baking -> you are here

3. Baking Books for Beginners

4. Basic Baking Tools

5. Baking conversion table

6. Difference between baking powder and baking soda

7. Different types of sweeteners

8. Coming Soon..

See you in the next post.

© AnyBody Can Bake. Images & content are copyright protected and any unauthorized use is prohibited. Links in the post may be affiliate links. We earn a small commission for referring at no additional cost to you. Thank you for supporting us.

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The History of Baking | Baking and its importance to mankind

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Baking is a form of cooking where you cook flour-based food under prolonged heating. An oven is generally used to bake food but there are a few other methods to bake food without an oven. Homestead Honey mentions a few ways of baking without oven.

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Holmes, J (2021, January 10) vegan vanilla cake. Sweetest Menu. https://www.sweetestmenu.com/vegan-vanilla-cake/

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The fluffiest Vegan Vanilla Cake made without any weird ingredients. Soft and tender vanilla cake topped with vanilla frosting and sprinkles. This easy one bowl vegan cake is made without eggs, butter or milk!

Meet my Vegan Vanilla Cake.

A soft and fluffy one bowl Vanilla Cake that's made without butter, eggs or milk. Topped with a creamy vanilla frosting, it's hard to believe it's egg-free, dairy-free and vegan.

Whether you're following a vegan diet, baking for allergies or have simply run out of eggs, this Vegan Vanilla Cake is sure to satisfy.

My, my, my, this cake really tested my limits. If you follow along on Instagram, you would have seen it took 8 attempts to get this cake just right.

Despite having a delicious Chocolate Vegan Cake recipe to start from, I quickly discovered that while cocoa covers everything, vanilla leaves you no place to hide.

I ended up with vanilla cakes that were crispy like cookies, some were stodgy in the middle, others tasted like oil.

I was beginning to think it couldn't be done. But finally, the right combination of ingredients resulted in a lovely, soft cake with a beautiful texture. Even I was surprised!

Just like my favourite Apple Cake, this recipe relies on oil for moisture. Without being able to use dairy to ensure a light texture, we instead use the combination of almond milk and white vinegar. And a generous amount of vanilla extract ensures the vanilla flavour really comes through.

I will be honest, in my opinion, this cake doesn't level up to a beautiful, buttery Vanilla Cake, but it is a wonderful vegan option. You can also throw it together so quickly, seeing as it is just a mix and stir recipe. And it's fantastic as an egg free cake alternative.

Why you will love this Vegan Vanilla Cake

1. Quick and easy

2. Simple one bowl cake

3. No weird ingredients

4. Uses only pantry staples

How to make Vegan Vanilla Cake

This easy cake comes together in minutes. No electric mixer needed.

Start by adding your white vinegar to your almond milk and setting it aside for 5 minutes to curdle.

In a large mixing bowl, add flour, sugar, baking powder and salt. Gently whisk to combine.

Next, add oil, vanilla and milk to the dry ingredients and combine using a whisk until smooth and creamy. Batter will be thin and runny - this is ok.

Bake cake for 30-35 minutes or until a skewer inserted in the centre comes out clean.

Leave to cool completely before topping with vegan vanilla frosting.

Bake your cake straight away

Once the baking soda and vinegar meet they will start to react, which means you need to get your cake in the oven pronto. Don't let your cake batter sit for any length of time or your cake won't be soft and tender.

Substitutions

For best results, I do recommend following the recipe as it is written. However, below I've detailed the ingredients and what can and can't be changed.

White vinegar: You can use either white vinegar or apple cider vinegar in this recipe. Both will yield similar results. DO NOT leave this ingredient out. It is very important in creating a light and fluffy cake as it reacts with the baking soda.

Almond milk: I tested this recipe using almond milk. If you can't use almond milk due to a nut allergy, you could try another plant based milk like soy. But I found almond milk yielded great results.

Plain flour: Use either plain flour or all purpose flour in this recipe.

Caster sugar: Use either caster sugar or granulated sugar in this recipe. I haven't tested the recipe with coconut sugar or any sugar alternatives. Keep in mind that sugar doesn't just add sweetness to baked goods, it adds moisture, texture and colour too.

Baking powder and baking soda: I did test this recipe using only baking powder and only baking soda, but I found the combination of both definitely resulted in the best cake. Remember to regularly check the expiration dates on your raising agents.

Vegetable oil: I have only tested this recipe using vegetable oil, but I'm sure other flavourless oils would also work.

Vanilla extract: Use vanilla extract, rather than vanilla essence, for optimal vanilla flavour. Don't skimp, otherwise your cake will be rather bland.

Change up the flavours

You can easily use this cake recipe as a base but add fresh blueberries, zest of a lemon, or a handful of chocolate chips. Or if you prefer a chocolate version, try my Vegan Chocolate Cake.

More vegan recipes to try

Did you make this recipe? Don't forget to rate the recipe and leave a comment below. Hungry for more? Join me on , , and or more amazing recipe ideas.

Let's Bake

Vegan Vanilla Cake

Yield Makes one 8 inch cake or 12 cupcakes 1x

1x 2x 3x

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BEST Vegan Vanilla Cake (No Weird Ingredients) - Sweetest Menu

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The fluffiest Vegan Vanilla Cake made without any weird ingredients. Soft and tender vanilla cake topped with vanilla frosting and sprinkles. This easy one bowl vegan cake is made without eggs, butter or milk! Meet my Vegan Vanilla Cake. A soft and fluffy one bowl Vanilla Cake that's made without butter, eggs or milk.

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Nico (2021, February 13) Vegan Vanilla Cake. Italian Plant Based. https://theplantbasedschool.com/vegan-vanilla-cake/

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Cambia lingua / Switch language:

Our vegan vanilla cake is easy to make, with simple ingredients, and perfect for birthdays, holidays, and even for Valentine's Day. It's soft, moist, light, sweet, and full of vanilla flavour. It's eggs-free, milk-free, and without butter, yet no-one will be able to tell. This cake will make you fall in love!

The cake is made of 3 main components: vegan sponge cake, vegan pastry cream, and vegan syrup. We show you how easy it is to make these at home with simple ingredients. We tested our sponge at least 10 times with many variations of ingredients and ratios to make it easy for you to make at home.

For other delicious vegan Italian cakes, check out our:

Ingredients & Substitutions

Flour: all-purpose flour works best in our opinion. Make sure to sift it before you use it. For a healthier cake you can add &frac13; wholewheat flour, but the cake won't be as light.

Sugar: we used plain white sugar. Mind that if you use a darker sugar, your cake will have a darker stronger flavour.

Plant Milk: soy milk is our favourite for this preparation. You can replace it with almond milk. Both are best if organic and unsweetened.

Vegetable oil: we used sunflower seed oil, but you can use any refined vegetable oil. Refined oils are better for cakes as they don't have any flavour. We do not recommend using coconut oil.

Baking Powder: it's necessary to make the sponge cake rise.

Aromas: use vanilla extract and the zest of an organic lemon for the sponge and the pastry cream.

Vegan pastry cream: we have a full post dedicated to vegan custards and pastry cream. You can make it in 5 minutes with plant-milk, sugar, cornstarch, lemon peel, vanilla aroma, and turmeric for colour.

Vegan whipping cream: we prefer to buy this and whip it up shortly before use. If you can't find it in your local grocery store, you can order it on amazon or you can sub it with regular full-fat coconut milk or with coconut cream. Refrigerate the coconut milk can before whipping it, add powdered sugar, and just use the solid fat part.

Equipment

Our measurements are for a 7 inch (18 cm) round cake tin. You'll also need an electric whisk to whip the cream on top, a whisk, and a serrated knife to cut the sponge cake.

How to scale this recipe?

How to scale ingredients?

This recipe is easy to scale. We calculated the scaling number for you. Pick the tin size that you want to use for your cake, then multiply all the ingredients in our recipe box by the scaling number in this table.

How to scale cooking time?

The cooking time suggested in this recipe is for a cake tin that is 7 inches (18 cm) in diameter. Depending on the size of your cake tin, you might need to adjust temperature and cooking time.

Smaller cake tin: if you use a smaller cake tin (less than 7 inches / 18 cm), keep the same temperature but bake for shorter time. About 5 minutes less per inch. Always check with a toothpick if the cake is fully baked inside.

Bigger cake tin: if you use a bigger cake tin (more than 7 inches / 18 cm), you need to reduce the temperature and increase the baking time. My advice is to bake at 170C / 338F for the first 50 minutes, then reduce temperature to 160C / 320F until your cake is fully baked inside. Always check with a toothpick if the cake is fully baked inside.

How do I know if my cake is fully baked?

Depending on the type of oven, type of milk, and type of flour, your cake will take more or less time to cook than our cake. For this reason, when baking ANY cake, you should always check the core of the cake with a clean toothpick or skewer before you take your cake out of the oven.

To do that, just insert the toothpick or the skewer in the centre of the cake. If the toothpick comes out clean and dry it means that you cake is ready. If the toothpick comes out wet, then bake for a few minutes longer, then check again.

Mistakes I made

I overcomplicated the ingredients. The first 4 times I baked this sponge cake I did it with cornstarch, coconut oil, vinegar, aquafaba, cake flour and unrefined sugar. In all cases I was not satisfied with the result, and so I had to start from scratch, only to discover the the best cake is made with the simplest of ingredients. So, keep it simple!

I undercooked the sponge. For the lightest cake, it's important to fully cook it inside. Always do the toothpick test, it needs to come out completely dry.

I did not let it set. For best flavour, but also to make it easier to cut, you should let your cake set for about 30 minutes in the freezer or 1 hour in the refrigerator before eating it.

I did not use the syrup to wet the sponge. In fact most english speaking blogs don't do that. And that's wrong! In Italy that's a must. To boost flavour and moisture you should always wet each layer of the sponge cake with syrup (bagna per dolci in Italian).

Tips

Use a scale to measure the ingredients. This is the most important tip I can give you to get the best vegan vanilla cake.

Use a light vegetable oil. I love to use sunflower oil for cakes because it has a very mild flavour, it's affordable and is rich in omega 3 and 6. I do not recommend olive oil or coconut oil for this cake.

Do not open the oven. At least during the first 30 minutes of baking or your cake might deflate.

Always check with a toothpick if the cake is fully cooked before taking it out of the oven.

FAQ

What is a vegan cake?

A vegan cake is a baked sponge cake that does not contain eggs, dairy milk, butter, or any other product of animal origin. Instead, all ingredients used are from plants.

Is vegan cake healthy?

Compared to standard non-vegan cakes, vegan cakes are healthier as they do not contain animal based fats or protein such as in eggs, milk and butter. Also, they are free from the hormones and antibiotics that are found in dairy and eggs.

However, vegan cakes like this one are still made with mostly refined ingredients such as white flour, sugar, and oil, and have a high caloric density. So for this reason, vegan cakes should not be considered healthy and should be eaten in moderation.

Can I make it gluten-free?

We are not experts in gluten free baking so we would recommend checking a site that is specialised in that. However, a friend of ours made this with all-purpose gluten free flour and it came out great.

Why is my vegan cake so dense?

To make a vegan cake lighter you need to first get the oven evenly hot by turning it on at least 15 min before you bake.

Second, don't let your cake batter sit around before baking. Third, use a few simple ingredients and fold them together gently. If you whisk them too much, gluten will develop and your cake will be denser.

Storage

Store in the refrigerator, ideally covered, for up to 4 days. You can also freeze vanilla cake, and in fact, we recommend putting it in the freezer for 30 min before cutting it as you'll get much sharper slices. You can freeze it for up to a week. Let out of the freezer for about 45 minutes before eating it. I actually like to eat this cake slightly frozen.

Variations

Strawberry jam

Our favourite variation of this cake is to fill it up with jam instead of pastry cream. That's even easier to do! Follow the exact same recipe as this one, just swap the pastry cream for strawberry jam! You can even make the jam at home like we did.

Nutella filling

Another great filling for this vegan cake is our vegan hazelnut-chocolate spread that tastes just like nutella. Follow the same recipe as here, but don't add the lemon in the sponge cake - just vanilla. Then follow our recipe for vegan nutella, and use that as filling instead of the pastry cream. You can top this variation with strawberries or with crushed hazelnuts.

Pistachio cream

This version is probably the most luxurious one. Check out our recipe for vegan pistachio custard and use it to fill this delicious sponge cake. Follow the exact same recipe as this one, just remove the lemon from the ingredients.

Recipe

Vegan Vanilla Cake

Our vegan vanilla cake is easy to make, with simple ingredients, and perfect for birthdays, holidays, and even for Valentine's Day. It's soft, moist, light, sweet, and full of vanilla flavour. It's eggs-free, milk-free, and without butter, yet no-one will be able to tell. This cake will make you fall in love!

For the vegan sponge cake

For the vegan pastry cream

For the vegan sponge cake

For the vegan pastry cream

In a pot off the heat, add all the ingredients for the vegan pastry cream and whisk them together till all the lumps are gone.

Bring on to medium heat and whisk the liquid until it turns into a thick pastry cream. Take off the heat, set aside to cool down for 10 minutes, but keep whisking occasionally to prevent the pastry cream from drying out.

For the whipped cream

For best results, we recommend purchasing a plant-based whipping cream.

If you can't find it, then whip together 2 cans of very cold full fat coconut cream with ¼ cup of icing sugar. Use only the solid part of the coconut milk.

Build the cake

On a cake stand, put the base layer of the sponge cake. Brush with ⅓ of the syrup. Then cover with ½ of the pastry cream. Spread the pastry cream across the sponge cake, then add some pieces of strawberries.

Top with the middle layer of sponge cake. Brush it with ½ of the remaining syrup. Then cover with the remaining ½ of the pastry cream. Spread the pastry cream across the sponge cake, then add some pieces of strawberries.

Add the top layer of the sponge cake - but upside down. Brush withthe leftover syrup.

With the help of a spatula, cover the whole cake in whipped cream and decorate with some strawberries on top. We like to keep the strawberries whole.

To cut a perfect slice, let the cake cool in the freezer for 30 minutes or in the refrigerator for 1 hour and use a wet sharp knife.

If you can, use a digital scale for our recipes. This way you'll get the best results.

We use calculateme.com to convert grams to US volume measurements. We believe they have the most accurate conversion algorithm. If must use cups and spoons, then use the "spoon and level" method. That is, spoon the ingredients into the measuring cup, or measuring spoon. Then level the excess with a knife.

* Percent Daily Values are based on a 2000 calorie diet.

Tag us on Instagram @Italiaplantbased

Will you be cooking this recipe for your loved ones? Let us know in the comments below!

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Cambia lingua / Switch language: Our vegan vanilla cake is easy to make, with simple ingredients, and perfect for birthdays, holidays, and even for Valentine's Day. It's soft, moist, light, sweet, and full of vanilla flavour. It's eggs-free, milk-free, and without butter, yet no-one will be able to tell.

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Andrews, A (2015, October 1) Vegan Vanilla Cake. Lovingitvegan. https://lovingitvegan.com/vegan-vanilla-cake/

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Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries.
This vegan vanilla cake is light fluffy and dreamy! But what you're going to like most about it is how EASY it is.

I'm going to admit, I had to play around with this recipe for quite a bit before I got it right.

The first time it was delicious, but I used a flax egg and while a flax egg is GREAT for most cakes, in the case of a vanilla cake when you want it to have the glorious light color, well....it didn't work out so well.

I ended up with a delicious cake that looked like a seed cake and nothing at all like a vanilla cake.

The next time I tried it, it ended up way too dry, so I knew I needed to adjust the flour ratio.

I'm happy to report that the recipe you see below delivers the ideal level of moistness and as you can see, the color is totally gorgeous!

The vanilla flavor comes through perfectly, and by pairing it with vanilla frosting, you get yourself a whole lot of vanilla heaven going on!

Strawberries on top add a dash of gorgeous color and offset the vanilla flavor just right. However, feel free to use whatever cake decorations you please.

The strawberry dilemma...

I love the fresh fruit, but of course it doesn't keep. You also have the small problem of the strawberries running and making the cake soggy.

So it really only works if you're going to serve it within minutes of placing those strawberries on top.

So if you're going to keep the cake around for a few days, then choose a different decoration OR just add some sliced strawberries to the individual slices as you serve them.

Even kids can do it...

I made this with my niece when she came for a sleepover at her aunt and uncle's house. Since vanilla is her favorite flavor for everything, she loved this cake.

So seriously - this cake is easy enough that a kid can do it (with supervision, of course).

It's really quite petite.

Just a little note that this cake is quite a small petite cake!

I used cake pans which are 7 inches round. The layers on this cake are not very tall, but I think it's a perfect size and you get 10 nice sized slices out of it.

If you want to adapt this cake to larger cake pan sizes, see our notes on how to do that below.

Vegan Vanilla Cake Q&A

Can I make this gluten-free? There are a few changes that are needed to make this cake really work great for gluten-free. We made the adaptations for gluten-free with our vegan gluten-free vanilla cupcakes and they came out beautifully. You can adapt that recipe from cupcakes to a layer cake (two 7″ layers) just like this one if you like.

Can I make this in 8″ cake pans? Yes, but because the maths can get a little tricky sometimes when you increase a recipe, I recommend you take a look at our vegan vanilla sheet cake recipe, that recipe adapts perfectly to two 8″ cake layers. Just bake it for 30 minutes instead of the shorter baking time recommended for a sheet cake.

You can also take a look at our vegan white cake which is made for 8″ cake pans. That recipe was adapted from this one and is basically a perfect vanilla cake, just adapted to be a little more 'white' in color (to fit the 'white cake' description) and to be 8-inches.

Can I make this in 9″ cake pans? This exact recipe will make a single layer 9″ cake. So if you want to make a single layer cake, you can make this vegan vanilla cake recipe exactly as is, but just have a single layer instead of a 2-layer cake. We did this for our vegan pineapple upside down cake. Alternatively, you can double this recipe for a 9″ cake with two layers. I have included the exact measures for doubling this recipe in the notes section of the recipe card below.

Can I make this into a bundt cake? Some have done it, if you read the comments below, it has been done. I don't have a bundt cake pan so I haven't got personal experience with that (yet!).

Can I make cupcakes from this recipe? Yes you can! We have already done it, check out our recipe for vegan vanilla cupcakes, which is adapted from this recipe.

I'm pretty sure you're going to love this vegan vanilla cake! It is:

Light and fluffy

Perfectly moist

Spongey!

Frosted with velvety vanilla frosting!

Keep it covered at room temperature where it will stay perfectly fresh for a few days or keep it covered in the fridge to stay good for up to a week.

Love vegan cakes?

Oh my word, you are SO in the right place! We are crazy about vegan cakes and have made a bunch of them. Here's just a few:

1. Classic Vegan Chocolate Cake - also a 7-inch layer cake

2. The Best Vegan Chocolate Cake - a 9-inch layer cake

3. Vegan Lemon Cake - a divine 8-inch beauty

4. Vegan Carrot Cake - our super popular 7-inch layer cake

5. Vegan Red Velvet Cake - also 7-inches

6. Vegan Banana Cake - a 9×13 sheet cake or an 8-inch two-layer cake, it's up to you!

If you make this cake (and I hope you do!) then please let us know how it goes by rating the recipe and leaving a comment. It's so helpful and we love to hear how it worked out for you. Thanks so much.

And sign up to our email list for a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you'll also stay updated with all our latest recipes.

Vegan Vanilla Cake

Keywords: vegan vanilla cake

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Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. This vegan vanilla cake is light fluffy and dreamy! But what you're going to like most about it is how EASY it is.

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Despite being a heritage recipe, more vegan cake recipes will be searched to compare and specify the uniqueness of Bakes By Vegan's product.

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This part of the research is mostly a personal sub-topic, the formula comes from a friend that studied with a baker that is now in the Amazonas. Here it will be explained the substitutes used in my personal formula and the differences of a conventional cake, a vegan cake (my formula) and a milk-based cake (my formula).

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Roberts, J (2020, March 31). We Tried 8 Egg Substitues for Baking and Found a Clear Winner. Kitchn. https://www.thekitchn.com/best-egg-substitutes-baking-23003895

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Eggs are a baking essential, a glue that holds cakes, muffins, and quick breads together. But what if you're vegan, have an allergy or aversion, or just ran out of eggs and really want to make some muffins? Every home cook needs an easy egg substitute in their back pocket.

Replacing eggs in a baking recipe usually requires special considerations - does the substitute have the same moisture, protein, and fats as a large egg does? More importantly, an egg substitute needs to support the other ingredients - sugar, flour, and butter - without overpowering them so the resulting baked good still tastes delicious.

With that in mind, we tested eight different egg substitutes, most of them kitchen staples you're likely to have on hand, to see how they performed. While each of these egg substitutes works - you can still bake muffins, pancakes, or quick breads with any of them - some of them performed better than others.

How We Tested Egg Substitutes

In order to test the best egg substitutes for baking, we used a basic vanilla muffin without any add-ins. Made with the called-for egg, this recipe produces a light, bouncy, and flavorful muffin. The top has a lovely crispness and the inside is tender. No bells and whistles here - just a very classic muffin. We also baked another batch without an egg at all and the resulting muffins were pale, dense, and a bit flat in flavor and height. Our goal for each egg substitute was to stay as close in taste and texture to the original.

We chose 8 different substitutes that were recommended by our own editors as well as the vegan community and that had reliable availability at this time.

( Note: we also tested this recipe using silken tofu, with good results, but as tofu is temporarily harder to find at grocery stores it isn't included in this report.)

Substitute: Aquafaba (Chickpea Cooking Liquid)

Aquafaba is the liquid from cooking beans or from a can of beans. It's a popular egg substitute because its composition of carbohydrates, proteins, and other soluble plant solids mimic eggs: Aquafaba can emulsify, foam, bind, gelatinize, and thicken. For testing, we used aquafaba from canned chickpeas and while it imparted no flavor, it made the muffins chewy and dry. It was our least favorite of all the substitutes.

Substitute: Ground Flax Seed

To create a "flax egg" combine the ground flax seed and water and let the mixture thicken for about 5 minutes before using as you would an egg. When we baked muffins with flax seed eggs, the batter was a lot thicker than it was with other egg substitutes and the muffins themselves were denser and had a slightly grassy flavor.

Like flax seeds, chia seeds need to be hydrated in water before adding them to the muffin batter. While chia seeds didn't add flavor like the flax seeds, they added texture, like poppy seeds, to the finished muffin. Muffins baked with chia seeds had a light tender, texture despite their added crunch.

Substitute: Arrowroot Powder

Arrowroot comes from a tuber in South America and can be used in everything from gravies to pies to thicken liquids. As an egg replacement for baking, arrowroot is mixed with water to form a slurry before being added to the muffin mixture. In this simple muffin recipe, the arrowroot brought out some extra sweetness, but left the muffins a bit dry.

Applesauce has long been used to replace eggs and oil in recipes for the health conscious. Used as just an egg replacement here, it made the muffins a little chewier but very moist. The tops of the muffins did not get as crisp during baking. Using applesauce also made for a sweeter muffin with a slight apple flavor.

Substitute: Mashed Banana

Much like applesauce, mashed banana is an easy replacement for eggs in most baking recipes. As you might expect, there is definite banana flavor when baking with bananas in a simple vanilla muffin. Because of the bananas additional starches, the muffins were a little gummy compared to other muffins.

Substitute: Water, Oil, and Baking Powder

This simple combination leans on pantry staples you probably have on hand. Muffins baked with this egg replacement were light and airy and there was almost no difference in taste and structure. The tops were a bit more crisp and darkened slightly during baking and this might have been my favorite, if it weren't for the next method.

Substitute: Carbonated Water

This easy and surprising substitute yielded muffins that were almost indistinguishable from the muffins baked with egg. They were moist and tender on the inside with a lovely crisp top. This will definitely be my new go-to egg substitute in baking.

What do you think? Were you surprised by this result? We'd love to hear your favorite egg substitutes too; do you have a favorite we didn't test?

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We Tried 8 Egg Substitutes for Baking and Found a Clear Winner

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Eggs are a baking essential, a glue that holds cakes, muffins, and quick breads together. But what if you're vegan, have an allergy or aversion, or just ran out of eggs and really want to make some muffins? Every home cook needs an easy egg substitute in their back pocket.