It’s very simple to substitute eggs and dairy in baking. Here are some of the most common ways.
Milk is generally used to add liquid and fat content to a recipe. Unless you are creating whipped cream, milk isn’t that important to the structure of the baked good and it’s easy to substitute.
Milk Any dairy milk can be substituted with non-dairy milk in baking. Common substitutions are soy, almond, cashew, rice and coconut milk. Good to keep in mind: soymilk tends to be sweeter than dairy milk, and full-fat coconut milk can be creamier than regular milk.
Buttermilk Non-dairy milk can quickly be used to make a buttermilk substitute. Simply add ½ a tablespoon of lemon juice or white vinegar to a cup of non-dairy milk, stir and let sit for 5-10 minutes. Voila! Buttermilk. Just as with it’s dairy counterparts, non-dairy milks with higher fat contents will create thicker buttermilk.
Whipped Cream A simple way to substitute whipped heavy cream is with full-fat coconut milk. Simply chill the can overnight and remove the separated solid cream. Using a mixer, whip the solid cream on high with a ¼ cup to ½ cup of powdered sugar. The coconut milk cream will become firmer and hold stiff peaks, just like whipped heavy cream.
The function of eggs in baking is to provide structure to the baked good. Some surprising ingredients can be used to replace eggs and still provide firmness.
Whole Eggs There are a bunch of great options here. Banana: 1 banana can be used in place of 2 eggs. Flax Egg: Mixing 1 tablespoon of flax meal with 2 to 3 tablespoons of water, and leaving the mixture to sit for 5 minutes will create a jelly-like substance known as a flax egg—it’s a great substitute in baking. Potatoes: ¼ cup plain mashed potatoes can also be to replace one egg in a recipe. Pumpkin: ¼ pureed pumpkin can stand in for a single egg in baking, depending on the flavor of your recipe. Yogurt (or soy yogurt): ¼ cup yogurt can be a healthy substitute for a single egg in baked goods. If you’re also avoiding diary, soy and almond milk yogurts work, too. Tofu: Tofu is a great option in recipes that call for several eggs. Whip or blend soft tofu and use ¼ cup of the mixture to replace each egg. EnerG Egg Replacer: A store bought mix made from potato starch, tapioca flour, and leavening agents, this stuff can be used in recipes where eggs are the star, such as quiches, custards and curds!
Egg Whites Notoriously difficult to replace, egg whites help make baked goods light and fluffy. While it won’t replicate the original texture, the best substitute I’ve found is agar powder. For each egg white, dissolve a tablespoon of agar powder in a tablespoon of warm water, whip it, allow it chill, and then whip it again.
Ready to try your hand at substitutions? This simple Pretzel Crusted Chocolate Peanut Butter Loaf I created just for MyFitnessPal swaps out dairy and eggs, all while maintaining texture and flavor. Share it with friends and everyone will think you’re a baking star! (The recipe is in the database for easy logging!)
Pretzel Crusted Chocolate Peanut Butter Loaf
- 1 tbsp. Coconut Oil
- 3½ cups Whole Grain Wheat flour
- 1½ tsp. Baking Powder
- 1 tsp. Salt
- ¾ cup Apple Sauce, unsweetened
- ½ cup Brown Sugar
- ¾ cup Peanut Butter, creamy
- 1 tsp. Vanilla Extract
- 3 oz. Water
- 3 tbsp. Flax Seed Meal
- ½ cup Baking Cocoa
- ½ teaspoon Baking Soda
- ½ cup Agave Nectar
- 1 cup Soy Milk
- ½ tbsp. Lemon Juice
- 1½ cups Soy Milk
- 2 oz. Tiny Twists Pretzels
Preheat oven to 350° F. Grease two loaf pans with coconut oil.
For Peanut Butter Quick Loaf: In a small bowl, combine 2 cups flour, 1 tsp. baking powder, and ½ tsp. salt together. In a separate large mixing bowl, stir together ¼ cup apple sauce, ½ cup brown sugar, ¾ cup peanut butter, and 1 tsp. vanilla. Mix 1 tablespoon of flax with 1 ounce water, add it to the batter and mix well. Add flour mixture and stir until combined. (The batter will be thick). Pour in 1½ cups soy milk and mix until smooth. Put half of batter into each loaf pan, spreading it out evenly.
For Chocolate Quick Loaf: Mix together 1½ cups flour, ½ cup cocoa, ½ tsp. salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl. Beat ½ cup applesauce and ½ cup agave nectar in a mixer bowl until creamy. Mix 2 tbsp. flax meal with 2 oz. of water. Add it to the batter, and mix until smooth. Gradually add in flour mixture. Mix together 1 cup soy milk and ½ tbsp. lemon juice, and let stand for 5 minutes to make “buttermilk.” Slowly mix buttermilk into batter until combined. Pour half of batter into each loaf pan.
Swirl the two batters together. Cover top completely with crushed pretzel pieces. Bake for 50 minutes, or until a knife inserted into the center of the loaf comes out clean. Remove from heat and allow loaves to cool on wire rack for 15 minutes. Remove loaves from pans and cool completely.
Sounds yummy! Who’s making this for a treat this week?