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Tipps for vegan baking

How to replace eggs

  • Flaxseed: Grind flaxseed until you have flax meal. One egg in baking equals 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Set for 15 minutes. It will turn into a gooey texture and will act as a binder.

  • Banana: 1/2 mashed banana corresponds to one egg.

  • Apple sauce: 60g for one egg.

  • Silken tofu: You need ~65g of silken tofu to replace one egg.

  • Aquafaba: When you open a can of chickpeas next time, keep the liquid left over! Whisk it with a hand mixer for 3-6 minutes to get to semi-firm peaks. You will get the perfect egg white replacement. You can even make chocolate mousse, meringue, or vegan mayonnaise with it.

How to replace dairy

  • Butter: You can always use margarine to replace butter. But there are also great vegan butter alternatives, which are in no way inferior in taste to those made from cow's milk.

  • (Whipped) Cream: The same applies to cream. But not all of these products can be whipped well. But here's a trick: chill a can of coconut milk or coconut cream in the fridge overnight. Scoop out the hardened cream into a bowl. Whip with a mixer until its light and fluffy peaks form. You can also add vanilla or some happy maple syrup for flavoring.

  • Buttermilk: mix 240g of your favorite soy or unsweetened almond milk with 1 tablespoon of vinegar (cider or white wine vinegar, lemon juice works as well). Combine milk and vinegar, and whisk together. Let sit for 5-10 minutes to thicken and curdle.



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