moisture to cake and quick bread batters. Use 1/4 cup applesauce for each egg you are replacing. I also use cinnamon-flavored applesauce in my sweet potato or pumpkin vegan pound cakes. Applesauce can also be used to replace oil in baking as well.
Ground flaxseed is a very good source of omega-3 fatty acids, which decrease the risk for heart disease and stroke. They are also rich in lignans, which are antioxidant substances that decrease cancer risk. There is some evidence that this is especially true for breast and prostate cancer. Lastly, they also contain a lot of fiber, which is important for colon health, can lower cholesterol, and improve blood sugar control. Substitute 1 egg with 1 heaping tablespoon of ground flaxseed mixed in 3 tablespoons of water. Let the mixture sit for at least 10 minutes (in the refrigerator helps) until it becomes viscous or egg yolk-like. I whisk mine to introduce air which can help make baked goods a bit fluffier. On a side note: flaxseed is also good to add to smoothies, oatmeal, quinoa, granola, and salad dressings.
Tofu is made from soybeans. It contains proteins, minerals such as iron and calcium, and, like other items on this list, antioxidants that help boost your immune system. It also helps to lower bad cholesterol (LDL), prevent breast and prostate cancer, and reduce hot flashes in postmenopausal women. Silken tofu works well as a binder in desserts. The substitution is 1/4 cup per egg.
Apple cider vinegar (ACV) and baking soda
ACV has antibacterial properties and can also help lower blood sugar in diabetics. The substitution math here is easy: for each egg, use 1 tablespoon of vinegar (apple cider is my fave) and 1 teaspoon of baking soda. The resulting chemical reaction helps to make cakes and quick breads rise. In my Vegan and Gluten-Free Chocolate Cake recipe, I use ACV and baking soda, as well as flaxseed for a fluffy, moist, delicious cake.
Plain yogurt can be used in muffins, cakes, or cupcakes. Use 1/4 cup per egg. Keep in mind that it adds moisture so you may need to bake an extra few minutes, so it may be better to use in brownies. Keep in mind this is a vegetarian option, not vegan, unless of course you use vegan yogurt.
The next time you open a can of chickpeas, don’t rinse the liquid down the drain. Aquafaba is the liquid in a can of chickpeas (or a package of tofu) and is used as a substitute for egg whites. It can be used unwhipped or whipped (like in a meringue). Use 3 tablespoons per egg called for in the recipe. I am looking forward to using this substitute soon!
Surprisingly, this adds moisture to baked goods and also makes them light and fluffy due to the air bubbles. Ideal to use in cakes, cupcakes, and quick breads, use 1/4 cup to replace each egg.
Below is my Vegan and Gluten-Free Chocolate Cake recipe, and If you make any of the dishes mentioned in this blog be sure to post on IG and tag me (see links below)!
Be sure to join me weekly on the Clubhouse app, Mondays at 6 pm EST as I discuss my journey toward more plant-based meals as well as tips and tricks I have learned along the way that may help you as well.
See you in the kitchen!