Moving to the plant-based diet poses some challenges around baking. You can still bake your favorite baked goods using vegan baking substitutes. When I started vegan baking, I wasn’t so sure our family favorites would taste like “the real thing.” It my surprise, it does and in some recipes, it enhances it.

How do you bake vegan? You can swap out eggs, dairy milk, and dairy butter with vegan substitutes. Those substitutes could be oat milk, applesauce, flaxseeds, and Aquafina. Sometimes it is going to some trial and error to find out which works best with a recipe that wasn’t designed vegan.

Here are some vegan substitutions for baking with what baked good it works best with:

Egg replacements:

  • Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) – Works well in cookies, muffins, breads
  • Applesauce or mashed banana (1/4 cup per egg) – Best for cakes, muffins, quick breads
  • Aquafaba (liquid from a can of chickpeas) – Use like egg whites for meringues or macarons
  • Commercial egg replacers like Bob’s Red Mill or Ener-G (follow package instructions)

Butter replacements:

  • Vegan butter sticks (Miyoko’s, Earth Balance, etc.)
  • Coconut oil – Use 3/4 cup oil for every 1 cup butter
  • Vegetable oil
  • Nut butters
  • Applesauce or mashed banana

Milk replacements:

  • Unsweetened soy milk – Best for baking as it has higher protein content
  • Oat milk, Almond milk,  coconut milk – Okay substitutes, may change texture slightly

Here are some recipes where I’ve used vegan baking substitutes:

Vegan Baked Chocolate Donuts

Vegan Banana Bread

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