The Essential Ingredients for Baking Vegan

Vegan baking is a challenge as it requires baking without milk, eggs, and butter. Once these essential ingredients are taken out of the equation, alternatives must still result in delicious end products.

By Grand View Research

The increasing popularity of vegan diets on account of surging obesity rates or seeking a healthier lifestyle has resulted in a high demand for healthy and vegan baked food products. Consumers’ rising demand for healthy nutrition, characterized by whole grain, low sugar, and zero trans-fat food products, is driving the growth of the market. This has resulted in a large number of bakeries launching their own vegan products.

The global vegan baking ingredients market is anticipated to reach USD 1.6 billion by 2025, according to a new report by Grand View Research, Inc. The growth of the market is attributed to the increasing inclination of people towards vegan diets, a rise in demand for such products, and continuous research and development in the global market. With rising health awareness and consciousness around the world, vegan ingredients are being increasingly preferred. Consuming products made from these ingredients reduces the risk of chronic health diseases such as diabetes, certain types of cancer, and heart diseases, according to numerous scientific studies.

Vegan baking only requires a few basic concepts that will surpass traditional counterparts and needs a few key ingredients:

  1. Plain Flour: Plain flour is used for vegan doughnuts, vegan cakes, vegan cupcakes, and vegan pancakes. It should be stored in a dry, cool, and dark space, ideally airtight condition. Plain flour has medium protein content and is used in cookies, cakes, and pastries where lot of dough elasticity is not needed.
  2. Baking Soda: Baking soda or sodium bicarbonate acts as a strong raising agent in cake sponges when combined with an acid such as lemon juice and vinegar. Vegan baking does not involve eggs and butter and hence for the purpose of leavening and raising, baking soda can be used as a substitute.
  3. Vegan Chocolate: It’s not vegan if the chocolate contains non-organic sugar or milk. However, unsweetened chocolate is almost always vegan. The majority of chocolate chips contain milk fat, hence it is important to check the label for dairy-free, organic, or vegan symbols.
  4. Egg Substitutes: As vegan baking does not involve egg, other substitutes are needed to lift, add moisture, structure, and help the ingredients bind together. Different egg substitutes offer different functions. Depending on the recipe, there are all kinds of alternatives including plant milk, bananas, chia seeds, beans, etc. Other vegan baking ingredients used as egg substitutes are:
  5. Aquafaba: It is a thick, starchy liquid and can be used as an egg substitute. It can be whipped like an egg white and it is a fluffy foam added with tartar cream.
  6. Tempeh: It is a source of vegan protein obtained from whole soya beans by fermenting and shaping them into a firm block. It has nutty, earthy flavor and a meaty, firm texture similar to that of mushrooms. Packed with vitamins and fiber, tempeh is an alternative to tofu and can be marinated, sliced, and cooked. It can also be used as an alternative for honey and maple syrup.
  7. Lemon Juice: As buttermilk is not an option for vegan bakers for boosting baking soda’s ability to leaven and tenderize, the best substitute is lemon juice. It is more acidic than vinegar and it helps cakes rise and biscuits to become fluffy.
  8. Yeast: Yeast is suitable for vegans as it is a fungus, like mushrooms. As long as the yeast has not been prepared using animal products, the yeast itself is perfectly fine. Yeast can be used as an alternative in items that require fat or eggs.
  9. Organic Sugar: Conventional sugarcane sugar is not vegan as it is sometimes processed and bleached with animal bone char. However, organic sugar is never processed with animal bone char and hence is a safe ingredient.

The key to vegan baking is keeping the ingredients within the same ethnic category as the ethnic flavor combinations that have been developed over centuries as they blend together naturally. To add a distinct flavor, complementary herbs, spices, and flavors can also be added.

Anything from pastries, cakes, biscuits breads and rolls, cookies, and other products can be prepared in vegan alternatives. The most popular products are breads and rolls, which are sought after in the western countries.

A rise in the number of vegan outlets and the expansion of these products offered by the food chains are expected to drive the market. For instance, Germany has a number of vegan restaurants in Berlin; Lucky Leek is one of them, serving vegan-based pancakes and burgers. Leading ingredient providers are focusing on product launches to support this sector. Major companies include BASF SE, Associated British Foods, Dohler Group, DuPont, Dawn Food Products, and Kerry. For instance, Ingredion launched a novel product named potex, manufactured using potato fibers to enhance the texture and freshness of the bakery product. Cargill signed an agreement with six distribution channel partners in North America in order to expand and strengthen its network in the region.


Vegan baking is a one-stop guide to delicious recipes and baked goods without posing harm to animals or using any of the byproducts associated with them. Vegan baking offers delicious recipes and, with years of experience, these vegan baking ingredients can be used to cook delicious desserts and treats. With rising health awareness regarding vegan food items, vegan ingredient development is expected to witness considerable growth in the coming years.

Company’s Bio: This article has been written by the team of Grand View Research, Inc., a U.S. based market research and consulting company. The company provides syndicated research reports, customized research reports, and consulting services. To help in making informed business decisions on vegan baking ingredients market, the team offers market intelligence studies ensuring relevant and fact-based research.

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