How can you replace butter, milk, cream, or even eggs in a recipe? If you’ve ever tried to make a vegan recipe, you’ve probably already asked yourself this question. Or maybe you have people around you with specific diets? In any case, plant-based pastry is a current trend that’s becoming increasingly important.
To dive into the subject, we asked Nils, better known as @basilic_et_citron_vert, to help us understand the basics of this new approach to pastry. He also shares some tips for successful plant-based creations.
Table of contents
What is Plant-Based Pastry? Plant-based pastry, vegan cake: what do these terms mean? Why Start Baking Plant-Based? Several reasons to make the switch to plant-based Nils’ Relationship with Plant-Based Pastry How to Replace Animal-Based Ingredients in Vegan Recipes Replacing Eggs Replacing Butter Replacing Milk Replacing Cream Replacing Gelatin What about Chocolate? Plant-Based Recipes How to Adapt Basic Recipes into Plant-Based Versions? What Are the Main Plant-Based Pastry Recipes to Try? Our Plant-Based Recipes Going Further Nils’ Tips for Successful Plant-Based Pastries
What is Plant-Based Pastry?
Plant-based pastry, vegan cake: what do these terms mean?
Let’s start with a definition to clarify the topic. Plant-based pastry means using no animal-based ingredients. Indeed, many basic pastry ingredients come from animals: milk, cream, butter, eggs, but also gelatin and honey.
We can also use the terms vegan pastry or vegan baking, although the word “vegan” also includes other aspects of lifestyle and consumption.
Plant-based pastry is based on the exclusive use of plant-based ingredients. This excludes all animal products like eggs, milk, or butter. To replace them, bakers use plant-based alternatives such as soy milk, potato starch, or margarine.
Vegan cakes, on the other hand, are a variation of this pastry style, with the goal of recreating the textures and flavors of traditional desserts. To do this, vegan bakers use specific and innovative techniques. For example, mashed banana can replace eggs in certain recipes. Nut purées such as almond or hazelnut butter replace butter and bring new flavors.
Why Start Baking Plant-Based?
Several reasons to make the switch to plant-based
There are many reasons to adopt this new way of thinking about recipes:
- To adapt to specific diets or food allergies and intolerances (anti-inflammatory or lactose-free, for example). Whether this applies to you, someone close to you, or a guest.
- For animal rights and welfare.
- For ecological reasons, with the goal of reducing environmental impact. Livestock farming is a major source of greenhouse gases, which accelerate climate change.
- To try new things and discover new ingredients and flavors. Eggs, milk, butter, and cream have flavors that sometimes mask those of other ingredients (chocolate, vanilla, fruit). Replacing them is also an opportunity to let other flavors shine.
This type of pastry is developing more and more today. The challenge: making it just as delicious and indulgent!
Nils’ Relationship with Plant-Based Pastry
In the recipes he shares on his website and Instagram account, Nils is increasingly reducing the use of animal-based ingredients. Diagnosed with lactose and gluten intolerance, he researches and pays more and more attention to the ingredients he uses. For the past year, he has been gradually modifying his diet to include as many plant-based foods as possible.
The question that interests us is therefore: How can we make indulgent pastries and desserts without animal products? The first step is to find plant-based alternatives!
How to Replace Animal-Based Ingredients in Vegan Recipes
Replacing Eggs
In pastry, eggs serve several roles: emulsification, binding, and texture. To substitute eggs, you first need to understand why you’re using them in the recipe.
- If you need a binder, eggs can be replaced with applesauce or mashed banana for example, in cake batters.
- To replace egg whites, aquafaba is a well-known alternative. It’s simply the cooking liquid from legumes. Chickpea water works best.
- For moist textures, you can also use guar gum. This ingredient stabilizes emulsions and acts as a thickener. However, it’s harder to find than the first two alternatives suggested by Nils.
Eggs are probably the hardest ingredient to replace, because of the many roles they play.
Replacing Butter
Margarine, Ghee, and Cocoa Butter
Butter is important for both flavor and texture. The most common plant-based alternative is margarine (an emulsion of water and oil). This is the easiest way to replace butter.
Another option: cocoa butter!
Can clarified butter be used in plant-based pastry?
Clarified butter, also called ghee, is butter that has been heated and skimmed. Proteins, including lactose, are removed. This alternative works for lactose-intolerant people, but it is not plant-based. It’s still butter, just transformed.
Vegetable Oils, Alone or Mixed with Water
Nils finds that margarine adds a different taste, so he often makes his own blend: water + vegetable oil. Most often, he uses coconut oil (80% oil and 20% water. For example, if you want to replace 1 cup of butter, use ¾ cup oil and ¼ cup water). Another alternative? A mix of water and grapeseed oil. This one has the advantage of being neutral in taste.
Olive oil can also work if you want its flavor in your cake. Nils finds it works well in moist cakes, for example.
Nils points out the differences in melting points. Butter and oils don’t all behave the same at the same temperatures. Butter melts at about 86°F. Coconut oil at 77°F, and cocoa butter at 97°F. If you exceed the melting point too much, you risk burning your oil or fat!
Nut Butters
You can also use peanut butter, almond butter, or pistachio butter. These alternatives add different but interesting and indulgent flavors.
Replacing Milk
Cow’s milk is also very easy to substitute, thanks to the many options available on the market. You can use the plant-based beverage of your choice. Nils uses oat or rice milk when he doesn’t want to add flavor to the recipe. He also likes coconut and almond milk for their stronger taste. Depending on your taste, try hazelnut or soy milk too! For measuring, it’s simple, use the same quantity as cow’s milk.
In some recipes, milk can even be replaced by water, like in pancakes batter.
Replacing Cream
Just like with milk, there are many plant-based alternatives. Nils mainly uses coconut or soy cream. Coconut cream is naturally a bit richer and thicker, so it works well as a substitute.
Be careful for whipped cream, there are also plant-based creams designed for whipping. They contain emulsifiers to guarantee volume.
Replacing Gelatin
Did you know? Gelatin always comes from animals: beef, pork, or fish. For plant-based alternatives, turn to agar-agar or pectin. The choice depends on the recipe and the desired result.
What about Chocolate?
Don’t forget that traditional milk, white, or blonde chocolates contain milk!
NEW!
Valrhona is launching its plant-based chocolate alternatives with Amatika.
Amatika 46% is a certified vegan alternative to milk chocolate.
Amatika 35% replaces white chocolate.
Both couvertures showcase indulgent almond notes.
➡️ WILL BE AVAILABLE SOON IN THE USA, stay tuned!
At Valrhona, our dark chocolates for baking are not vegan-certified, but they can be used in plant-based recipes as they don't have any dairy.
And don’t forget the Inspiration range, which contains no animal-based ingredients!
Plant-Based Recipes
How to Adapt Basic Recipes into Plant-Based Versions?
Have you followed the tips for replacing animal-based ingredients? Here’s how it works in basic recipes:
- Chocolate mousse: Replace egg whites with chickpea water. Choose a dark or vegan chocolate. Easy to make and delicious.
- Ganache and crémeux: These recipes work very well with plant-based creams.
- Whipped cream: Try coconut milk or special whipping plant-based alternatives.
- Fruit confits: Use pectin.
- Banana bread: Use almond milk and mashed banana to replace milk, butter, and eggs.
- Cookies and doughs: Use a water + oil mix. Nils shares a recipe he often uses.
Nils’ Vegan Cookie Recipe
- 3 ½ cups all-purpose flour
- 1 ½ cups powdered sugar
- ½ cup almond flour
- ¾ teaspoon salt
- ¾ cup coconut oil
- ⅔ cup water
Instructions:
Mix the flour with melted coconut oil until you get a sandy texture. Add the powdered sugar, almond flour, water, and salt. Mix everything together. Refrigerate for about 30 minutes before rolling the dough between two sheets of parchment paper. Refrigerate again before cutting if needed. Bake in a preheated oven at 320°F for about 25 minutes.
What Are the Main Plant-Based Pastry Recipes to Try?
Chocolate mousse, brownie, macaron, chocolate tart, flan, etc...
To help you get started with this different approach to pastry, we offer you some recipes. Start with simple basics if you’re a beginner. You’ll quickly realize that plant-based pastry is accessible!
Our Plant-Based Recipes
Going Further
Nils’ Tips for Successful Plant-Based Pastries
Nils advises paying close attention when making your first vegan recipes.
Products don’t always behave the same way, as mentioned with the shortcrust pastry example.
- The melting points of fats are different. It’s important to respect them so you don’t burn your fat.
- For chickpea water: refrigerate it the day before to ensure it whips properly.
- For gelling agents: be careful with measurements and usage conditions. But that also applies to traditional pastry.
According to Nils, once you’ve experimented a bit and understood the basics of pastry, your plant-based creations should go smoothly!
