Whether you are conscious about following a plant-based diet, want to incorporate a larger number of wholefoods into your daily diet, or have allergies, it doesn’t mean you have to eliminate baked goods entirely.

There are several natural substitutes that can be used to replace standard baking ingredients including eggs, milk and more. If you are jumping onto the wholefoods bandwagon, here are some healthy wholefood substitutes for baking:

#1 Butter

Many people are lactose intolerant. This also means they are unable to enjoy various delectable baked treats, primarily because butter is a very widely used baking ingredient in many of these items. Butter has very high fat content, which holds ingredients together and helps retain moisture in baked goods. Some of the best plant-based substitutes for butter include coconut butter, avocado, coconut yoghurt, coconut oil, Tahini, nut butter and olive oil

#2 Eggs

The simplest ways to replace egg naturally in your baking with vegan-friendly egg alternatives include:

  • Flax seeds
  • Chia seeds
  • Banana
  • Aquafaba (chickpea brine)

#3 Sugar

When it comes to sugar substitutes, there are a number of products you can use in your cooking and baking. Some commonly-used sugar substitutes include:

  • Coconut sugar – Made from ‘tapping’ coconut palm stems and extracting the sap which is dehydrated at very low temperatures.
  • Rapadura sugar – Dehydrated sugar cane juice.
  • Stevia leaf powder – Powdered leaves of the Stevia Rebaudianna plant.
  • Xylitol – Produced from hardwood sources, such as birch and beech.
  • Agave syrup – Extracted from the Blue Agave cactus plant that is native to Mexico.
  • Dates

#4 Cocoa

If you are baking something that requires chocolaty flavouring and colour, you would typically reach for some cocoa. However, if you want a pure, and more nutritious chocolate substitute, you can opt for cacao powder. This is different from cocoa powder because it isn’t heated to excessively high temperatures like cocoa. Carob Powder is another great alternative to cocoa, and has a uniquely natural sweet taste.

#5 Cheese

One of the most effective and safest ways to be replace any soft cheeses or even to create a simple cheese substitute is to soak raw cashews in water for about four hours. Blend it into a creamy, smooth consistency. It’s an excellent substitute for making raw vegan cheesecakes. If you are looking for a natural cheesy flavour, nutritional yeast flakes are a good choice.

#6 Dairy milk

If you are looking for a very simple substitute for dairy milk in cooking or baking, opt for almond milk, coconut milk, oat milk or soy milk or any other similar plant-based milk you prefer. Rice milk is a good option if you’re baking for someone with allergies – it’s nut and soy-free.

#7 Gelatine

One of the commonest vegetarian, wholefood substitute for gelatine is agar agar powder, which is produced from kelp. You can substitute this in a 1:1 ratio for powdered gelatine.

#8 Flour

If you want to replace all-purpose wheat flour, there are various substitute to choose from such as chickpea flour, brown rice flour etc. Gluten-intolerant folks and coeliacs can enjoy delicious baked goods using these substitutes.

As you can see, there are a number of substitutes for commonly used ingredients in baking and cooking. Most of these are now easily available in most supermarkets and stores that specifically sell plant-based goods.

While many of these products may not have the exact texture or flavour of the products that are being substituted, they all have unique and interesting flavours and textures. You can experiment with these to create delicious baked goods.

At Ganache Patisserie, you will find fantastic breads and delicious croissants, layer cakes, cupcakes, pastries, sourdough and other baked goods for everyday consumption as well as for the holidays. We also have a wide variety of cupcakes for you to indulge in. Come; explore our scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882