Vegan baking at home

Everything you bake, without the eggs and butter

Clear guides to plant-based baking: what replaces eggs, butter and milk, why it works, and cakes, cookies, pies and bread that turn out right.

Latest guides

Starting points for converting a recipe. Every swap behaves a little differently, so the guides explain when to use which.

Instead of	Use	Works best in
1 egg	1 tbsp ground flaxseed + 3 tbsp water, rested 5–10 minutes	cookies, muffins, quick breads
1 egg	3 tbsp aquafaba (chickpea liquid)	cakes, brownies; whipped for meringue
1 egg	¼ cup unsweetened applesauce	moist cakes and muffins
1 cup butter	1 cup vegan butter sticks	cookies, pastry, frosting
1 cup milk	1 cup soy or oat milk	almost everything
1 cup buttermilk	1 cup soy milk + 1 tbsp lemon juice or vinegar	cakes, pancakes, biscuits