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Replacing missing baking ingredients - tips for real alternatives

Replace ingredients when baking

Alternatives for eggs, milk, flour, etc.

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Do you feel like having cakes or desserts, but you don't have all the necessary ingredients in stock? Doesn't matter, because even when baking there are often alternatives that also work - especially if you're not so much about perfection as about the happiness of baking and the enjoyment that comes with it!

Our overview below will help you swap missing ingredients:

Replace eggs when baking

Eggs can be used as a substitute for juicy sponge cake: Use either approx. 75 g apple sauce or puree or 1/2 mashed ripe banana per egg - you can taste the latter in the cake afterwards. Or grind 1 tablespoon of flaxseed (approx. 12 g) per egg in a lightning chopper and stir with approx. 50 ml of liquid (water, juice or milk) to swell for 15-20 minutes.

Also 1 tablespoon of soy flour mixed with 3 tablespoons of water or milk replaces 1 egg. In shortcrust pastry, you can even leave out the egg (or yolk), then add a tablespoon of cold water until the dough sets.

We also have recipes for you without eggs, e.g. mousse au chocolat or tiramisu

Baking without flour - good flour alternatives

The traditional way to bake is wheat flour type 405. This can easily be replaced with wheat flour type 550 or spelled flour type 630. If you use wheat or spelled flour with a higher degree of grinding or even wholegrain quality, the dough will be heavier and firmer, require more liquid and the cake may become soggy. Rye flour is also unusual for cake dough because it is coarser and more hearty in flavor. Part of the wheat flour can be replaced with oat flakes, finely ground almonds or nuts. Flours such as buckwheat, chestnuts or chickpeas are only conditionally recommended as a flour substitute, because on the one hand they have a more intense taste and on the other hand they do not contain gluten, which is important for the structure of the dough. It is better to add them in small amounts or to make pancake batter.

For crispy cake bases such as cheesecakes, you can also use crumbled biscuits, breadcrumbs, rusks or ladyfingers as an alternative. You can find baking recipes that do not use flour at all here.

Substitute for cornstarch and baking powder when baking

Cornstarch can be exchanged for potato flour, wheat flour or pudding powder.

If you don't have baking powder, use baking soda instead. In order to loosen the dough, you also need a little acid, e.g. B. 1-2 teaspoons of vinegar or lemon juice or yogurt, sour cream or buttermilk. Rum also loosens dough, for a classic sponge cake you can add about 4 tablespoons if no children are eating. Pancake or waffle batter becomes fluffy with sparkling mineral water.

Baking without butter - this is how easy it is to replace butter

Butter can always be easily replaced by margarine in the dough. Oil or the trendy coconut oil (melt on low heat before use) can also be used as an alternative, in which case the dough may need a little less additional liquid. Sunflower oil or refined rapeseed oil are tasteless, while coconut or olive oil add a note of their own to the dough.

Alternatives to milk and dairy products in baking

Many dairy products can be exchanged very easily: cream (possibly diluted with a little water) replaces milk; Sour cream, sour cream or crème fraîche can be exchanged for each other. Cream cheese, layer cheese and quark are very similar and therefore alternatives with slight differences in taste. In addition, vegan grain milk and cream (e.g. soy, oats, almond, rice) can be used as a substitute for cow's milk and cream, you can find examples in our vegan recipes.

Replace nuts and dried fruits when baking

Nuts and dried fruits are uncomplicated exchange candidates, so in most cases the choice can be based on your own preferences anyway. When it comes to fruits, you should pay particular attention to the consistency: If they are particularly dry, it is best to soak them in water or juice beforehand. Larger fruits such as figs or dates should also be cut into small pieces, e.g. if you want to use them instead of raisins.

Fruit substitute when baking

Fruit in cake batter or as a topping can often be exchanged without any problems. Just make sure they aren't too watery as this can affect the batter. Therefore, if you use them instead of fresh ones, let thawed or canned fruits drain thoroughly. Be careful with raw pineapple, papaya or kiwi: they contain an enzyme that makes dairy products bitter and also ensures that gelatine does not set. Bring these fruits to the boil beforehand or use canned fruits.

Replace chocolate when baking

Dark chocolate is used in many recipes because it offers a good balance between sweetness and flavor. There is nothing wrong with using milk chocolate (e.g. leftovers from Santa Claus or Easter bunny) or bitter dark chocolate instead.

Couverture, which is used to coat cakes, biscuits, and more, is also a great alternative to chocolate for dough. And if you don't have it on hand for a glaze, you can replace it with chocolate: If you also have coconut fat in the fridge, you can melt around 10-15 g coconut fat on 100 g of chocolate, which ensures a nice shine.


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