Vegan Baking Substitutions (Eggs, Dairy & Butter)
Baking without eggs, butter, or milk might sound impossible at first, but the truth is vegan baking is easier than you think. With the right swaps, you can make cakes, cookies, muffins, and breads that are just as fluffy, rich, and delicious as their traditional counterparts.
This guide will walk you through the best vegan baking substitutions, explain how to use them, and give you confidence to experiment in your own kitchen. Whether you’re a beginner or a seasoned baker, these swaps will make sure nothing stands between you and your next batch of brownies.
Replacing Eggs in Baking
Eggs usually act as binders, leavening agents, or add moisture. Luckily, there are plenty of alternatives:
- Flax Egg: 1 tbsp ground flaxseed + 3 tbsp water (best for brownies, muffins, cookies).
- Chia Egg: Same as flax but with chia seeds (great for cakes).
- Mashed Banana: ½ banana = 1 egg (adds natural sweetness, good for pancakes, muffins).
- Applesauce: ¼ cup = 1 egg (keeps bakes moist, works in cakes).
- Vinegar + Baking Soda: 1 tbsp vinegar + 1 tsp baking soda (lightens cakes and cupcakes).
Dairy-Free Milk
Swapping out dairy milk is one of the simplest switches:
- Oat Milk: Neutral flavour, creamy — perfect for cakes and muffins.
- Soy Milk: High protein, helps with browning in baked goods.
- Almond Milk: Light and nutty — great for pancakes and cookies.
- Coconut Milk: Rich and thick — ideal for frostings and creamy desserts.
Butter Alternatives
Vegan butter is widely available, but there are other great options too:
- Coconut Oil: Works well in cookies and cakes, adds subtle coconut flavour.
- Olive Oil: Great for savoury bakes like breads.
- Nut Butters: Add richness and a nutty twist to brownies or cookies.
- Avocado: Mashed, it creates a moist, fudgy texture in brownies or cakes.
Mini FAQ
Q: Will my bakes taste the same without eggs and butter?
A: They’ll taste slightly different, but in a good way – rich, moist, and flavourful with a lighter texture.
Q: What’s the easiest vegan swap for beginners?
A: Oat milk for dairy milk, and flax eggs for regular eggs.
Q: Can I use store-bought vegan butter instead?
A: Absolutely. It works almost the same as dairy butter and is very beginner-friendly.
Final Thoughts
Vegan baking isn’t about limiting yourself — it’s about getting creative and discovering new flavours and textures. With these swaps in your toolkit, you’ll be ready to bake everything from fudgy brownies to fluffy cakes, all 100% plant-based. 🌱
