Ingredient Substitutions: How to Choose the Best Option for Your Dessert

In vegan baking, the right ingredient substitutions can make or break your dessert. It’s not just about finding plant-based replacements but also understanding their unique properties to ensure the perfect texture, flavor, and structure. Below are tips to guide your choices, along with new insights to elevate your baking game.

Milk Alternatives
When a recipe specifies soy milk, using coconut milk as a replacement can dramatically alter the result due to its higher fat content. Coconut milk’s richness may create an overly dense texture, unsuitable for light desserts. For a balance of flavor and consistency, soy, almond, or oat milk are excellent options.
Pro Tip: For richer recipes, like custards or creamy fillings, a mix of coconut and almond milk can add body without overpowering flavors.

Oils
Refined oils like coconut, grapeseed, or neutral olive oil are staples in vegan desserts due to their subtle flavor. Avoid unrefined oils unless their taste complements the dish. For instance, unrefined coconut oil’s strong aroma pairs beautifully with tropical or chocolate-based desserts.
Bonus Insight: In recipes requiring cold emulsification (like frostings), grapeseed oil works well due to its stability and mild taste.

Nuts and Nut Pastes
Nuts aren’t just a flavor boost—they’re critical for texture. Cashews, known for their creamy texture and neutral taste, are ideal for vegan cheesecakes and custards. Swapping cashews for almonds or hazelnuts can make the mixture grainy or alter the flavor.
Pro Tip: Toast nuts lightly before blending to enhance their flavor and reduce the “raw” taste often found in vegan creams.

Sweeteners
Every sweetener behaves differently during cooking. Agave syrup and maple syrup add moisture, while unrefined sugars like Demerara can provide a caramelized depth. Liquid sweeteners might make creams too runny unless balanced with thickeners like tapioca starch or agar agar.
New Tip: Date syrup, rich in fiber, is a great substitute in recipes where extra body and natural sweetness are welcome.

Flour and Gluten Replacements
For gluten-free baking, combining flours like almond, rice, and tapioca starch can help mimic the elasticity of traditional wheat flour. Xanthan gum or psyllium husk adds structure.
Expert Suggestion: In pastries, use a mix of oat and tapioca flour for a flaky texture, and add a pinch of baking soda for lift.