Learn from us: Tips, Tricks & Trends 6 Egg and Milk Substitutes for Vegan Baking

Eggs and milk are essential ingredients in baking cakes and bread. Eggs act as a binder, leavener, provide structure, and contribute a savoury flavour to baked goods. Milk, on the other hand, moisturises the dough, resulting in a softer and smoother texture. However, for vegans who avoid animal products, the use of eggs and milk in bakery products poses a significant challenge.

This has driven the demand for vegan bakery products and opened up new business opportunities in the bakery industry. So, how can we create delicious vegan cakes using plant-based ingredients that have a texture similar to non-vegan cakes?

To address this need, Chef Koko Hidayat will share recommendations for egg and milk substitutes that can be used in vegan baking.

Alternative Egg Substitutes

1. Non-Dairy Fresh Cream

Non-dairy fresh cream can replace eggs due to its high fat content, providing moisture and softness to the dough. It also helps create a creamier texture and can bind other ingredients in the dough.

2. Steamed Pumpkin

Steamed pumpkin is an effective alternative to eggs in vegan baking as it provides moisture and a soft texture to the dough. The thick consistency of steamed pumpkin also acts as a binder for other ingredients in the dough, similar to the role of eggs. Additionally, pumpkin has a mild flavour and does not overpower other ingredients, making it suitable for various types of cakes, such as in the Spicy Veggie Floss recipe.

3. Flaxseed

Flaxseed is one of the most popular egg substitutes in vegan baking. When ground and mixed with water, they form a gel that mimics the texture and binding properties of eggs in dough. This mixture is known as “flax egg.”

Alternative Milk Substitutes

1. Soya Milk

Soy milk or soya milk is one of the most common dairy milk alternatives used in vegan baking. Soy milk has a nutritional profile similar to cow’s milk, including high protein content, making it suitable for various baking applications. In recipes, soy milk can be used as a direct replacement for dairy milk in the same grammage.

2. Hazelnut Milk

In baking, hazelnut milk is suitable for recipes that require softness and a distinctive aroma, such as brownies, muffins, or cakes. The unique hazelnut flavour can add a gourmet touch to the final product, making it an attractive option for flavour variations in vegan bakery products. Hazelnut milk has a creamy texture, so it can add the necessary moisture to the dough, ensuring the final bakery product remains soft and moist.

3. Almond Milk

Almond milk has a light and slightly sweet taste, with a low calorie content. This milk is suitable for recipes that require a milder flavour, such as muffins, pancakes, and cakes. In addition, almond milk is also low in calories and rich in vitamin E, providing additional health benefits.

Beyond avoiding eggs and dairy milk in vegan baking, it’s also crucial to ensure the use of vegan-friendly raw materials. One crucial ingredient in baking is margarine. However, not all margarines are suitable for vegan baking as some still contain animal ingredients.

To ensure your baked goods are truly vegan, choose a margarine that is certified vegan, such as Palmboom® Cake Margarine. Palmboom® Cake Margarine is the first margarine in Indonesia to be certified vegan by IVS (Indonesia Vegan Society) and VSI (Vegan Society of Indonesia), guaranteeing its safety for vegan consumption. With a formula rich in natural antioxidants from green tea and free of trans fats, Palmboom® Cake Margarine is not only vegan-friendly but also provides a fruity butter flavour and a soft, moist texture to all your baking creations.

Interested in trying Palmboom® Vegan Cake Margarine? Visit our e-catalog!