Menu
Your Cart

Quick Help - Plant-Based Baking

Key Information - Plant-based Baking

To replace an egg in baking is not an easy thing to do.

The yolk, the white and the whole egg combined allow chefs to do amazing things and are not easy to replace.

The way MSK approached this problem was not to look for a direct replacement for the egg but to look at an individual recipe, break it down and look at what the egg did in the recipe. 

We broke this down into 3 basic techniques:

  • Whipping
  • Emulsifying 
  • Bake-ability 

Below are the three products we use to replace these functions of an egg:

  • Ultrawhip – whipping 
  • Silk gel – emulsification 
  • Eggless  - Bake ability 
Whipping/ Aeration

The most common replacement for this function of an egg is to use Aquafabe (chickpea water) Aquafaba is an effective whipping agent but it has a couple of negatives. The main one being its flavour and smell, which are unpleasant. Using Ultrawhip as a whipping agent allows you to whip most liquids and as Ultrawhip is flavourless and odourless, you only have the taste of the liquid you are using.  If you whip up beetroot juice it will only taste of the beetroot juice.  Both Aquafabe and Ultrawhip on their own offer no ‘bake- ability’, meaning the bake will collapse as there is nothing there to cook.  MSK Egg-Less solves this problem – see ‘bake-ability’ below.

Bake-ability 

This part can be a little confusing, so to put it in the most straight forward way: when you whisk up a whole egg and pour it into a hot pan, the egg cooks and forms a solid structure. Now think of this within a baked cake. The egg is what cooks and forms a structure, it stops the air pockets collapsing, giving a light, airy texture. To replace this functionality, we use Egg-less. Egg-less replaces this functionality of the egg, preventing your bake from collapsing and allowing you to make baked goods that have a light texture and good structure, without using an egg.  

Emulsification 

An egg yolk is essential ingredient in the kitchen, as a thickening agent, as an emulsifier, as a colouring and also to bring flavour. We are looking here to replace the emulsification properties of the egg yolk. Any recipe that has a fat and a water content needs something to keep them stable and to stop them splitting. Without an emulsifying agent, the oil / fat content will always rise to the top.  Silk Gel offers an alternative solution and can be used in any recipe that has both an oil and water content, to stop it splitting. 


Essential Plant-Based Baking Recipes

23 Aug Egg-free 'Pie Tee' Snack Basket (Savoury Cup)
MSK 0 2552
Little 'Pie Tee' snack cups like these are so popular right now, but they're generally made using a standard batter with eggs.  Our version uses MSK Eggless for a plant-based alternative.50g Amaranth ..
29 Jul Allergen-Free, Vegan Raspberry Soufflé using UltraTex and Egg-less
MSK 0 5505
Want to try making our famous vegan soufflé? It is completely allergen free too but it’s hard to believe that when you discover how good it tastes so we’ve decided to share the secret. The base for th..
13 Jul Vegan Waffles and Ice Cream
MSK 0 3056
Today we have some vegan ice cream inspiration for you. This delicious chocolate ice cream is made with single origin Luker dark chocolate. It’s also made with silk gel for a silky smooth feel. The fr..
02 Jun Egg-free, Dairy-free Chocolate Mousse
MSK 0 3123
This plant-based chocolate mousse uses Silk Gel and UltraWhip to replace the eggs and Soy Single for the cream.200g Water10g MSK UltraWhip6g MSK Silk Gel50g Sugar290g Macondo 60% Dark Chocolate100g Al..
12 May Egg-free Scones
MSK 14 9902
Our egg-free scones use MSK Eggless along with plant-based butter (we used Soy) to create a delicious plant-based scone.375g Plain Flour90g Plant-based Butter15g Baking Powder4g Salt75g Caster Sugar60..
10 May Egg-free macarons
MSK 0 3263
These egg-free macarons use a combination of MSK Eggless, UltraWhip and Silk Gel for a superior result.  The UltraWhip aerates the mix, and the Silk Gel emulsifies it.  The Eggless provides structure ..
03 May Egg-free Lemon Drizzle Cake
MSK 0 3340
This delicious lemon drizzle cake recipe uses a combination of MSK Eggless with UltraWhip and Silk Gel to create a superb egg-free bake.  The Ultrawhip provides the aeration, the Silk Gel emulsifies t..
19 Apr Plant-based Fruit Mousse Recipe
MSK 1 2833
This vegan fruit mousse uses MSK UltraWhip for aeration and UltraGel 5 for setting.240g Plant-based Cream60g Water50g Sugar7.5g MSK UltraGel 5Mix the cream and the water together and warm to 80°C. Mix..
14 Apr Vegan Cake Glaze using UltraGel 5
MSK 1 3747
This cake glaze is gelatine-free and suitable for vegans because it uses MSK UltraGel 5 as a gelling agent.  UltraGel is a seaweed-based gelling agent specifically developed for a soft, elastic textur..