The Index

The Index is a plant-based baking reference guide. I’ve learned a lot about these ingredients over the years, so here I’ll share my recommendations and favorite brands.

Eggs

Below is a list of use cases for eggs; maybe the most elusive ingredient to replace in baking, partially because they serve such a variety of different purposes. For each use case, I’ve listed my recommended vegan substitute.

Purpose:
+ binding
+ in some instances, leavening

Recommended substitute:
Flax egg or store-bought egg replacer like Bob’s Red Mill. If you’re adapting a non-vegan recipe, increase leavening ingredients (baking soda/powder) by maybe 1/4 tsp each.

Purpose:
+ emulsification
+ structure
+ texture
+ moisture

Recommended substitute:
Unsweetened applesauce for denser, fattier cakes like olive oil cake or brownies. Whipped aquafaba for lighter, more delicate sponges.

Purpose:

+ texture
+ protein
+ fat

Tip: eggs are not required for enriched doughs (bread, buns, rolls, yeast-risen donuts), so if necessary you can omit them altogether.

Recommended substitute:
None necessary, but maybe supplement with a little more fat and/or protein.

Purpose:
+ color
+ shine

Recommended substitute:
50/50 mixture of agave and soy milk. Brush on baked good right before baking. Maple syrup or simple syrup works too. Oat milk or almond milk works too, but soy has the most protein, which promotes browning.

Butter

My favorite butters are Violife, Country Crock Olive Oil, and Earth Balance.

Note 01: If your recipe calls for browning butter, use Violife. It is the only of the three that will brown well.
Note 02: Blocks only. Never use spreadable tubs of butter for baking, they’re formulated differently.

Flour

My go to store-bought flour is King Arthur All-Purpose, because it’s consistent, affordable, and higher in protein than most all-purpose flours. However, if budget allows, I always recommend seeing if there is a local flour mill near you. I really love Farmer Ground.

Sugar

I typically use Domino granulated sugar. Some vegans don’t. Google it and do what you prefer. However, do not assume that you can use any type of sugar in any recipe. Alternative sugars like coconut or date sugar have a different content makeup & will change the texture and flavor of your baked good, usually altering the end result.

Flax Egg

1 egg = 1 tbsp ground flax seed + 2 tbsp water
Combine flax seed & water, and let sit for at least 10 minutes. Flax seed will absorb water and become almost gelatinous.

Aquafaba

Aquafaba is the brine found in a can of beans. I prefer chickpeas, because the taste is mild.

For eggs:
1 egg = 3 tbsp aquafaba.
Shake or whisk the aquafaba briefly before adding to your recipe in place of eggs.

For whipped egg whites:
1 egg white = 2 tbsp aquafaba
In a clean bowl with an electric mixer, beat aquafaba as you would egg whites. It may take a little longer, around 7-10 minutes. If you need it stabilized, add 1/8 tsp cream of tartar for every 4 tbsp aquafaba.

Tools & Equipment

Caveat: you don’t need the best, fanciest, or most expensive equipment to bake. Most recipes you can make with a bowl and a spoon. Over many years I’ve accumulated some tools I’ve really come to appreciate, so I’d like to share them!

  1. Gir Spatulas. These things are indispensable. No matter what you’re baking, you’ll almost always need a reliable tool to scrape the sides of the bowl. These ones are pretty, dishwasher safe, and durable. Bonus tip: these little ones can reach into tight spaces like a blender or food processor!
  2. Scale. One of the best things you can do to improve your consistency in baking is measure by mass, and so you’ll need a scale. I really like this OXO one, because it’s a nice balance of the things I like: sleek, low profile for storage, and the display has large numbers. There are cheaper options.
  3. Sheet pans. Probably the most used pan in baking – a standard half sheet pan. My go to is Nordic Ware. Affordable, durable, and bakes evenly.