Lent is a time of reflection and sacrifice, often involving dietary adjustments such as abstaining from dairy, eggs, and other rich ingredients. But that doesn’t mean you have to give up on delicious baked goods! With a few simple swaps, you can create Lenten-friendly treats that are just as moist, flavorful, and satisfying as traditional recipes.
In this blog, we’ll explore alternative ingredients for Lenten baking and share a delightful Strawberry Olive Oil Cake with Strawberry Peach White Balsamic Glaze recipe that’s free from dairy and eggs but packed with fruity flavor.
Lenten Baking Substitutes: How to Bake Without Dairy & Eggs
✔ Replace Butter with Olive Oil – Extra virgin olive oil not only adds moisture but also enhances the flavor and texture of baked goods. It’s a heart-healthy alternative that pairs beautifully with citrus, berries, and warm spices.
✔ Swap Eggs with Natural Binders – Use ingredients like applesauce, mashed bananas, flaxseed meal (1 tbsp flax + 3 tbsp water per egg), or baking soda + vinegar to mimic the binding effect of eggs.
✔ Use Plant-Based Milk – Almond, oat, soy, or coconut milk can replace dairy milk in nearly any baking recipe.
✔ Sweeten Naturally – Instead of refined sugar, opt for maple syrup, honey, agave, or coconut sugar for a more wholesome sweetness.
Now, let’s put these swaps to good use with this lusciously moist and fruity Strawberry Olive Oil Cake!