Sweets and baked goods

Baking without eggs or dairy, and Japanese confectionery made from rice flour and beans.

A different construction, not a subtraction

Baking without eggs and dairy is not the same recipe with things removed — it is built differently. Binding comes from soy milk, aquafaba, grated fruit or potato starch, and the fat is usually vegetable oil or coconut oil.

Traditional Japanese confectionery is largely plant-based already: bean paste, agar, kudzu, dango. Dorayaki and castella use egg, so the distinction still matters.

What to check

Shortening and margarine
The source of “emulsifier” — it can be plant or animal
Added gluten in rice-flour confectionery
If avoiding refined sugar, look for kibi-zato, beet sugar or rice malt syrup