Vegan Baking Guide
Vegan baking has improved enormously. The challenge is understanding which substitute does which job — because eggs and butter do very different things in baked goods. Once you understand the function of each ingredient, finding the right plant-based replacement becomes straightforward. These recipes have been tested to ensure the results are genuinely excellent, not just passable.
Recipes
Tips
- Aquafaba (the liquid from a tin of chickpeas) whips into stiff peaks just like egg whites — perfect for meringues, mousses and macarons.
- Flax eggs (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 minutes) bind well in cookies, muffins and dense cakes.
- Vegan butter from brands like Naturli or Flora Plant behaves almost identically to dairy butter in most baking applications.
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See Cook Like a Pro →Frequently Asked Questions
What replaces eggs in vegan baking? +
It depends on the role. For binding: flax egg (1 tbsp ground flaxseed + 3 tbsp water). For lifting/leavening: baking soda + an acid (vinegar, lemon juice). For moisture: unsweetened apple sauce or mashed banana. For egg whites: aquafaba.
What is the best vegan butter for baking? +
Naturli Vegan Block and Flora Plant Butter are the most reliable for baking in the UK — they behave very similarly to dairy butter in pastry, cookies and cakes.
What is aquafaba and how do you use it? +
Aquafaba is the liquid from a tin of chickpeas or other legumes. It contains proteins and starches that mimic egg whites. Use 3 tablespoons to replace one egg white, or whip it to stiff peaks for meringues and mousses.
Can you make vegan pastry? +
Yes. Shortcrust pastry works very well with vegan butter — use it chilled and work quickly just as you would with dairy butter. Puff pastry is available ready-made (Jus-Rol is vegan). Choux pastry requires more adaptation.
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