As proved by talented creators such as Physalis Vegan – you definitely don’t have to choose between your favourite foods and maintaining a vegan lifestyle. Whether you’re an experienced vegan or a complete beginner – sometimes a baking session that produces a plate of fresh, warm cookies after a long day, or on a lazy weekend, is all you need.

To put it simply – if it can be baked, it can be baked (and often made better) vegan! This helpful guide contains some common yet effective and economical ingredient substitutes to veganize all your favourite baking recipes.

The Ultimate Guide to Vegan Baking Substitutes


Switch Cow’s Milk for Plant-Milk

  • Facebook
  • Twitter

From almond milk, soy milk, coconut milk, oat milk, hemp milk to even quinoa, pea or banana milk – the possibilities are ever-growing on ways that plants can be turned into milk. Here’s the best plant-milks for your morning coffee that would also go perfectly in baking recipes that call for cow’s milk.

Switch Butter for Margarine or Oil

  • Facebook
  • Twitter

No matter where you are located on this wide and wonderful world, chances are high that a local retailer will stock some form or margarine and it’s almost guaranteed they will have oil. Marg is better to replace solid fat such as butter but oil is better in place of liquid fat or melted butter. While this isn’t the healthiest baking substitute – it is a better option than butter and readily available on the mainstream market.

Switch Butter for Apple or Pumpkin Puree

  • Facebook
  • Twitter

Trying to sneak some extra fruit and veggies into your children? Looking for a healthy substitute or butter or oil in baking? Try pureed fruit. Apple and pumpkin are great because they give the recipe a creamy, thick texture and don’t have an overpowering flavour – only adding a subtle hit of sweetness.

Switch Eggs for Vegan Egg Replacement Products

  • Facebook
  • Twitter

Most supermarkets across the globe stock egg replacers, which are perfect for new vegans and recipes that call for more than about 4 eggs. Usually, you only have to add water and mix with 1 tsp of the powder (or cornstarch) to create the perfect vegan egg. Try Ener-G Egg ReplacerOrgan No-Egg Replacer or Follow Your Heart VeganEgg.

Switch Eggs for Chia/Flax ‘Eggs’

  • Facebook
  • Twitter

If egg replacement powders aren’t available or you want a raw, unprocessed alternative – chia or flax ‘eggs’ could be just the perfect option. A good ratio to follow is 1 flax/chia seeds or ground seeds: 3 water. Once combined, stir and set aside for the flax/chia to absorb the water and you will be left with a thick, gelatinous texture.

Switch Eggs or Butter for Mashed Banana

  • Facebook
  • Twitter

This simple and healthy alternative to eggs is practically impossible to mess up and bananas can be found on just about any block. 1 banana makes about 2 eggs. For the best possible results – use spotty or brown bananas.

Switch Egg Whites for Aquafaba

  • Facebook
  • Twitter

Aquafaba is quite possibly the best discovery in vegan food – and one of the most exciting. Whoever thought that taking the brine from a can of chickpeas and using it in place of egg whites is a pure genius. Meringues made from aquafaba are absolutely fantastic, you won’t be using egg whites after tasting an aquafaba inclusive recipe.

Switch Honey for a Natural Sweetener

  • Facebook
  • Twitter

Honey is a rather grey area for vegans and people who choose a plant-based diet. But whatever your stance on this ingredient that oozes controversy – it can easily be swapped for a 100% vegan, natural sweetener such as agave, coconut nectar or maple syrup. Also, date nectar provides a deeper and stronger flavour or rice syrup which is more neutral.


Image Credit: hungryforever | bbritnell | sidestitches.blogspot | quitegoodfood | follow your heart