Posted by CEREALTHY on 27th Jan 2019

Despite some ideas, it’s really simple to cook without eggs and milk. Using creativity can be really helpful and you’ll discover easy vegan alternatives for baking.

  • Eggs Replacements

Classic home bakers rely on eggs for binding, but vegan bakers know that eggs aren’t the only binding ingredient in their arsenal.

While a dyed-in-the-wool eggs-and-butter baker might blink at the idea of whipping up something edible without using either, there are endless possibilities for plant-based treats, as the entries for flax, aquafaba and yoghurt show.

Common vegan egg replacers are for example: Flax Egg (a combination of ground flaxseed and water that gels as it sits) ; Applesauce or Mashed Banana, Chia Egg (it works much the same as a flax egg), Silken Tofu, Arrowroot Powder (a South American tuber plant that is high in starch), Agar Agar, Nut Butter and Aquafaba.

Aquafaba it’s been called a miracle ingredient, a secret weapon, and the one thing vegans have been waiting for since the term “vegan” was coined in 1944. Aquafaba, or bean water (the liquor from cooking pulses), perfectly mimics egg’s ability to trap air (cue vegan meringue), emulsify (vegan mayonnaise), thicken (vegan ice-cream) and bind (vegan meatballs). Beyond that, Lacey Siomos, who blogs at Avocados and Ales, makes an aquafaba mozzarella that can be sliced, grated and melted – properties that had eluded previous vegan cheeses. For something that until four years ago was only ever drained down the sink, it’s revolutionary.

  • Non-Dairy Milks

Plant-based milks — from oat milk to almond milk — also bring more flavor to baked goods than traditional dairy. As plant milks vary in their thickness and sweetness, try to make smart choices for what you’re cooking.

In this post, we share an amazing chocolate muffin recipe using Almond Milk.

Here's the Recipe.


200 g (1 cup) self raising flour (1 cup all purpose flour + 2tsp baking powder)

25 g (3 tbsp) cocoa powder

½ tsp baking powder

100 g (½ cup) soft light brown sugar

pinch salt

75 g (½ cup) vegan chocolate chips

100 ml (½ cup) sunflower oil

300 ml (1¼ cups) Almond milk


1- Preheat your oven to 180C/350F, line a 12 hole muffin pan with paper cases

2- Sift the flour, baking powder and cocoa into a large mixing bowl

3- Stir in the sugar, salt, chocolate chips

4- Whisk together the oil and the almond milk.

5- Make a well in the flour mix and pour in the liquid, stir well to combine and pour into the muffin cases.

6- Bake in the preheated oven for 20-25 minutes until risen. If you poke them with a skewer it should come out clean (unless you hit a chocolate chip - poke them in a couple of places to be sure!)

7- Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Recipe from "Thinly Spread"

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