How to Veganize Any Recipe: Sweet Edition (2024)

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Dying to revamp a favorite dessert, but don’t know where to start? These expert tips will help you convert any recipe vegan.

byJennifer Chen

June 9, 2016

The old stereotype of vegan baked goods tasting like shredded wheat squares has been replaced with vegan cupcakes dominating Food Network’s Cupcake Wars, dairy-free doughnuts being crowned the best doughnuts in New York City by the NY Daily News, and dairy-free bakeries popping up all over the country. When it comes to veganizing sweet treats, Allison Rivers Samson of Allison’s Gourmetis an undisputed expert at taking desserts to the upper echelon. Here are her top substitution tips for vegan baking.

Better Than Butter
While commercial vegan margarines and shortenings exist for baking ease, Rivers Samson loves to use unflavored coconut oil (also called coconut butter in cooler climates). When substituting for dairy butter, you’ll need to replace it with 3/4 coconut oil and 1/4 water—for example: if a recipe calls for 1 cup dairy butter, substitute 3/4 cup coconut oil and 1/4 cup water. Mix the coconut oil and water together before adding to your recipe.
Try These:
Chocolate Peanut Maple Bars
Oatmeal-Raisin Cookie Dough
Vegan Strudel

Binding Agreements
For desserts that call for gelatin (a by-product of meat processing), try using agar agar powder or flakes. This great thickening agent is made from seaweed.When purchasing agar agar powder, be sure to read the ingredients list—it shouldn’t have any additives in it (a common one to look for is tapioca flour). Citrus-based desserts will need more agar agar because the acidity of the fruit makes it harder for agar to set. Arrowroot powder can replace processed cornstarch. Tapioca flour or starch works well as a lighter option than arrowroot, which can have a stringy texture. Kuzu root starch is ideal for pudding-like desserts.
Try These:
Crème Brûlée
Gluten-Free Chocolate Strawberry Pie
Vegan Samoas

Dairy Doubles
With the wide variety of non-dairy milks on the market, you can easily replace dairy milk in any recipe in a one-to-one ratio. Rivers Samson likes to use almond milk for a creamy, light flavor, but mainly uses coconut milk for its richness. She suggests opting for unsweetened varieties so you have more control over the sweet levels. Full-fat canned coconut milk or soy creamer is a great stand-in for heavy cream. To replace buttermilk, combine 1 tablespoon of a sour liquid (lemon juice, lime juice, or apple cider vinegar) and 1 cup non-dairy milk, whisk, and let sit for 10 minutes.
Try These:
DIY Almond Milk
Hot Chocolate Ice Cream
Vegan Lemon Curd

Egg Exchange
Replacing eggs in baking can be tricky, but Rivers Samson has some simple guidelines.

If you only need to substitute one egg, use 2 tablespoons water.

To substitute 2 to 3 eggs, for each egg that the recipe calls for, use one of the following:

  1. 2 tablespoons water plus 1 teaspoon baking powder
  2. 1 tablespoon agar agar flakes dissolved in 1/4 cup hot water then blended until smooth
  3. 1/4 cup plain non-dairy yogurt
  4. 1/2 teaspoon baking powder plus 3 tablespoons applesauce or pumpkin purée (best for pumpkin- or apple-based recipes)
  5. 1/4 cup mashed potatoes
  6. 1 tablespoon ground chia seeds plus 3 tablespoons water (let rest for 5 minutes before using)
  7. 1/2 of a banana, puréed (best for banana-based recipes)

    To substitute for 4 eggs or more, for each egg that the recipe calls for,use 2 tablespoons water mixed with 1-1/2 teaspoons egg replacer (such as Ener-G Egg Replacer).

    Try These:
    Coconut Whipped Cream
    Gluten-Free Pumpkin Chocolate Bars
    Lemon Meringue Pie
    Spiced Banana Pancakes

    Pantry Basics
    When transforming desserts, Rivers Samson recommends keeping the following ingredients on hand: baking powder, baking soda, agar agar powder, arrowroot and tapioca starches, kuzu root, coconut milk, coconut oil, and high-quality cocoa powder and chocolate. Opt for organic and pure versions of these ingredients whenever possible.
    Try These:
    Flourless Chocolate Cake
    Gluten-Free Lemon Cookies
    Pineapple Upside-Down Cake

    Sweet Substitutes
    White sugar isn’t among Rivers Samson’s must-have items.Instead, she stocks her pantry with coconut sugar, brown rice syrup, and stevia as sugar substitutes. She uses agave nectar in small amounts as well.
    Try These:
    Apple Dumplings
    Chocolate-Covered Peppermint Sandwich Cookies

    Now that you’ve learned some secret tricks to substituting for dairy and eggs in tasty treats, it’s time to get in the kitchen. Peruse the VegNews Must-Make Vegan Desserts Pinterest board for even more drool-worthy recipes. Happy baking!

    More substitution guides:
    Vegan Baking Substitution Guide
    9 Simple Substitutions for Common Food Allergies
    How to Veganize Any Recipe: Savory Edition

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    How to Veganize Any Recipe: Sweet Edition (2024)

    FAQs

    What makes a baked good vegan? ›

    Traditional baking, unlike vegan baking, heavily relies on animal products. Often, recipes for baked goods will call for eggs and dairy products such as butter, cream, and cow's milk. Vegan baking, on the other hand, omits all animal products.

    Can vegans eat dessert? ›

    Turns out, you don't need milk products, eggs, or any kind of dairy at all to achieve the luxurious and rich flavor of some of the best sweets out there. From strawberry shortcake pops and vanilla cupcakes, to fudge pies and sugar doughnuts, here are the best easy vegan desserts for you to try out this week.

    What are vegan desserts made of? ›

    In recipes, milk is replaced by plant milk (almond milk, oat milk, rice milk, soy milk and other plant milks) which can be also found with chocolate, vanilla and other flavors, butter is replaced by vegetable margarine (preferably non-hydrogenated) or oil, cow yogurt and cream are replaced by their plant-based ...

    Can I bake with vegan butter? ›

    Foods and baked goods that call for traditional butter can turn out great when you use plant-based butter instead,” he says. “We make everything from shortbread cookies to biscotti to omelets with plant-based butter and get the same kind of taste and texture that you expect.” Use a 1:1 ratio.

    What do vegan bakers use instead of butter? ›

    Coconut oil is a delicious vegan alternative to butter as it behaves similarly to butter compared to other oils. It solidifies when cool and melts at room temperature, making it very versatile. If you use unrefined coconut oil, you can expect a more distinctive taste, but refined coconut oil is basically flavourless.

    How do vegans replace eggs in baking? ›

    9 Best Vegan Egg Substitutes for Baking
    1. Flaxseed Egg. 1 egg= 1 tablespoon ground flaxseed+ 3 tablespoon water. ...
    2. Chia Egg. 1 egg= 1 tablespoon chia seeds+ 3 tablespoon water. ...
    3. Applesauce. 1 egg= ¼ cup applesauce. ...
    4. Pumpkin puree. ...
    5. Mashed Banana. ...
    6. Baking soda and apple cider vinegar. ...
    7. Silken tofu. ...
    8. Plant-based yogurt (unsweetened)
    Feb 24, 2021

    What is surprisingly not vegan? ›

    Beer and Wine

    Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.

    Is peanut butter vegan? ›

    The bottom line. Most types of peanut butter are free of animal products and can be enjoyed as part of a vegan diet. However, some varieties are made in facilities that also process animal products or contain refined sugar that was produced using bone char or non-vegan ingredients like honey or fish oil.

    Are Oreos vegan? ›

    Many vegans refer to Oreos as “accidentally vegan,” meaning they don't contain animal products — but they weren't created to be a specifically vegan treat. Oreos do not contain milk, eggs, or any other animal-derived products, so they are technically vegan in that sense. Plant-based cookies and cream lovers rejoice!

    What is a vegan thickener for desserts? ›

    Agar agar can be used as a vegan-friendly substitute in any recipe that calls for gelatin as a thickening agent, including sauces, jelly-based desserts, custards and puddings.

    Is Cool Whip vegan? ›

    Cool Whip is a store-bought whipped topping meant to be used as whipped cream. It's light, fluffy has a creamy texture, and can be used as an ingredient to make desserts or used as a dessert topping. What is this? It is not made with dairy whipping cream but it does contain dairy ingredients making it not vegan.

    Is Crisco vegan? ›

    Did you know Crisco Shortening is plant-based? Made with plant-based oils and no animal products, Crisco Shortening is the perfect ingredient for vegetarian & vegan bakers.

    What is left out of vegan cake? ›

    A vegan cake contains no ingredients from animals. So there's no eggs, and no dairy. A vegan cake is either designed to not need these ingredients, or it will contain comparable plant based ingredients, like soy yogurt instead of dairy yoghurt, or a margarine made from vegetables oils instead of butter.

    Can vegans eat baked goods? ›

    You probably have far more options for local baked goods than you realize. To start, French bread and baguettes are nearly always vegan, and excellent regional brands are available almost everywhere. Your local bakery probably has a few vegan items as well, even if it makes no particular effort to cater to vegans.

    What makes a product 100% vegan? ›

    A product is vegan if it does not contain any animal extracts or animal by-products in the product or manufacturing process. It also means that the product hasn't been tested on animals. To be sure, look for the Vegan Trademark.

    What is the demand for vegan baked goods? ›

    The global demand for vegan pastry grew at a CAGR of 5.6% between 2016 and 2022, and it's expected to expand at a CAGR of 5.7% between 2023 and 2033.

    What is the culinary characteristic of vegan? ›

    A vegan diet is another form of vegetarianism where only plant foods are eaten and all foods from animal sources are avoided (meat, seafood, dairy, eggs and sometimes honey and gelatine).

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