Baking cakes and pastries are a delicious way to show your friends and loved ones how much you care. But what if you’re trying to eat healthier? Can you still bake cakes and pastries that are tasty and good for you? Yes, of course. With a few simple substitutions, you can bake delicious, alternative, and healthy cakes and pastries that everyone will love. Here’s how:
Eggs
If a recipe calls for eggs, there are a few substitutes you can use. For each egg, you can use 1/4 cup of applesauce, 1/4 cup of mashed bananas, or 1/4 cup of ground flaxseed. Ground flaxseed is a great plant-based baking substitute because it acts as an egg replacer and provides healthy omega-3 fatty acids. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to use ground flaxseed as an egg replacer. Let the mixture sit for a few minutes to thicken, then use it in place of eggs in your recipe.
Or, if you’re looking for a vegan option, you can use 1/4 cup of aquafaba (the liquid from a can of chickpeas), 1/4 cup of mashed bananas, or 1/4 cup of silken tofu. Aquafaba is made from the liquid left over after cooking chickpeas, which can be used to replace eggs in vegan baking recipes. Aquafaba is a great option because it provides protein, fiber, and B vitamins. It has a similar consistency to eggs, so it’s a great egg replacer for vegan baking recipes.
Silken tofu, on the other hand, is made from soybeans, and it has a soft, creamy texture that is perfect for baking cakes and pastries. Silken tofu is a great plant-based option because it provides protein, fiber, and B vitamins. Similar to aquafaba, it also has the same consistency as eggs. So, it’s also a great egg replacer for vegan baking recipes.
These options will work just as well as eggs in your cake or pastry recipes.
Butter
Butter is another common ingredient in cakes and pastries. Suppose you’re looking to reduce the amount of fat in your recipes. You can substitute Greek yogurt, mashed avocado, or even prune puree for butter. Greek yogurt is a kind of yogurt substitute that has been gaining popularity in recent years. It’s made from yogurt and has a thick, creamy texture that is perfect for baking cakes and pastries. Prune puree, on the other hand, is made from prunes, and it has a thick, sticky texture that is perfect for baking cakes and pastries. All three ingredients have a similar consistency to butter, so it’s a great plant-based option for baking cakes and pastries.
Just keep in mind that these substitutes will change the flavor of your final product slightly. For instance, if you’re using an avocado or prune puree, your cake or pastry might have a slight green tinge. But trust us — it’ll still be delicious!
Sugar
When it comes to sugar substitutes, there are a lot of options out there. Two of the most common sugar substitutes are honey and stevia. Honey is a great sugar substitute that has been used for centuries. It is made from the nectar of flowers and has a sweet, rich flavor that is perfect for baking cakes and pastries. Honey is also a great plant-based option because it provides antioxidants, minerals, and B vitamins.
Stevia is also a sugar substitute that has grown in popularity recently. It is made from the leaves of the stevia plant. It has a sweet, refreshing flavor that is perfect for baking cakes and pastries. Stevia is also a great plant-based option because it provides antioxidants, minerals, and B vitamins.
Just pick the sugar substitute that works best for you and your family. Remember that some sugar substitutes will change the texture of your final product slightly. Honey, for instance, will make your cake or pastry slightly moister than if you had used granulated sugar.
Flour
There are also several substitutes for all-purpose flour. You can use almond meals or coconut flour if you want a gluten-free option. Almond meal is made from ground almonds and has a rich, nutty flavor that is perfect for baking. It also provides protein, fiber, and essential minerals like magnesium and potassium. Coconut flour is made from ground coconut meat. It has a sweet, nutty flavor that is perfect for baking. Coconut flour also provides protein, fiber, and essential minerals like magnesium and potassium.
Or, if you want to add some extra protein to your cake or pastry, try using wheat germ or quinoa flakes. Wheat germ is a great plant-based source of protein, fiber, and essential minerals like magnesium and potassium. It has a nutty flavor that is perfect for baking cakes and pastries. Wheat germ also provides important nutrients like vitamin E, which benefits your skin and hair. Quinoa flakes are made from ground quinoa. They have a slightly sweet, nutty flavor that is perfect for baking cakes and pastries. Quinoa flakes also provide protein, fiber, and essential minerals like magnesium and potassium. These substitutes will work just as well as all-purpose flour in any recipe.
With these simple substitutions, you can bake delicious and healthy cakes and pastries that everyone will love. Even if they’re trying to eat healthier, what are you waiting for? Start baking today.
