Core guide
Vegan chia cupcakes that stay light and stable
In vegan cupcakes, chia mainly binds water and raises batter viscosity; it does not replace every function of egg.
Read →PEK Academy
Special diets and allergens
Chia mainly binds water and increases viscosity; it does not replace every function of egg. Count the gel water in the total liquid, mix only until combined and judge doneness by a springy crumb rather than colour alone.
Topics in this areaChoose a more specific topic or continue to the expert content below.
Start here
Key content in this topic
Recommended reading
Egg substitutes for baking: binding, foam, fat and browning by function
First identify what the egg is doing in that recipe: binding, emulsifying, foaming, adding moisture, setting with heat or helping the surface brown.
Read →Recommended reading
Best methods for baking gluten-free cakes and desserts
A reliable gluten-free cake is not made by swapping wheat flour for one gluten-free flour.
Read →All content
Explore this topic in more depth
Tapioca Starch: What It Is and How to Substitute It
Tapioca is the name for starch and processed products made from cassava root. In baking, the usual ingredient is refined tapioca starch, which many brands also call tapioca flour.
Vegan baking: how to replace eggs, butter, and milk
Vegan baking is most reliable when you replace an ingredient's function rather than the ingredient alone.