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Vegan Baking Substitutions Guide
How to bake without eggs, butter, or dairy — and make it taste great.
6 min readVegan Baking Substitutions
Vegan baking has come a long way. With the right substitutions, you can make almost anything.
Egg Substitutions
| Use | Substitute | Ratio | Best For |
|---|---|---|---|
| Binding | Flax egg | 1 tbsp ground flax + 3 tbsp water per egg | Cookies, muffins |
| Binding | Chia egg | 1 tbsp chia seeds + 3 tbsp water per egg | Same as flax |
| Moisture | Applesauce | 60ml per egg | Cakes, quick breads |
| Moisture | Mashed banana | 60ml per egg | Banana-flavored bakes |
| Richness | Silken tofu | 60ml per egg | Brownies, dense cakes |
| Leavening | Aquafaba | 3 tbsp per egg | Meringues, light cakes |
Dairy Substitutions
| Original | Substitute | Ratio | Notes |
|---|---|---|---|
| Butter | Vegan butter (block) | 1:1 | Miyoko's, Earth Balance |
| Butter | Coconut oil | 1:1 | Solid at room temp |
| Milk | Oat milk | 1:1 | Creamiest option |
| Heavy cream | Coconut cream | 1:1 | Full-fat can only |
| Sour cream | Coconut yogurt | 1:1 | Tangy, thick |
| Buttermilk | Plant milk + 1 tbsp vinegar | 1:1 | Let sit 5 min |
Sugar Considerations
Some sugar is processed with bone char (not vegan). Use: - Organic sugar (guaranteed vegan) - Coconut sugar - Turbinado/raw sugar
Texture Tips
- Add fat: Vegan baked goods often need more fat. Add 1-2 tbsp oil to recipes.
- Add moisture: Applesauce or plant milk compensates for missing dairy fat.
- Don't overbake: Vegan goods dry out faster. Pull from oven slightly early.
- Xanthan gum: Helps with structure in yeast-free recipes.
What Works Best Vegan
- Cookies (flax eggs work perfectly)
- Brownies (chocolate masks any flavor differences)
- Quick breads and muffins
- Cakes (with proper fat and moisture)
- Pancakes and waffles
What's Harder Vegan
- Croissants and laminated dough (butter is essential)
- Meringues (aquafaba works but is finicky)
- Custards and puddings (egg-dependent)
- Bread (eggs provide richness and color)