Fall baking season is in full swing! If you’re trying to eat plant-based, the good news is that you can make most of your favorite baked goods vegan by making a few simple ingredient swaps. 


Eggs add moisture and act as a binding agent for the other ingredients. Additionally, eggs help the baked good rise during cooking. 

  • Flax Egg / one 3 tablespoons of water to 1 tablespoon ground flax seeds 
  • Banana/ 1/2 mashed banana = 1 medium egg
  • Applesauce/ 4 tablespoons of applesauce = 1 medium egg 
  • Yogurt/ 4 tablespoons yogurt = 1 medium egg 


Milk adds richness, moisture, and sometimes flavor to baked goods. The substitutes are endless…

  • Almond milk
  • Oat Milk
  • Soymilk
  • Full Fat Coconut Milk (for added thickness and richness) 
  • Rice Milk (much thinner, a viscosity comparable to skim milk) 


Butter not only adds flavor but also richness and texture to baked goods. It can also help in creating a denser baked good. 

  • Olive oil (may give off some flavor)
  • Coconut Oil at room temperature (can give a texture similar to butter)
  • Vegan Butter (same flavor as regular butter)
  • Vegetable Oil (flavorless) 


Sugar obviously adds an unmistakable sweetness to any baked good, but less processed, the natural sweetness can offer the same sweetness without sugar’s refined qualities. 

  • Honey / 1 cup sugar = 3/4 cup honey
  • Maple Syrup/ 1 cup sugar = 3/4 cup syrup
  • Agave Nectar/ 1 cup sugar = 2/3 cup agave 
  • Stevia/ 1 cup sugar = 1 tablespoon stevia 

(BONUS) Flour 

Although regular all-purpose flour is already vegan, there are healthier, unprocessed alternatives on the market. 

  • Almond Flour / use a 1:1 ratio with all purpose 
  • Whole Wheat/ 1 cup all-purpose flour = 2/3 cup whole wheat
  • Oat Flour/ 1 cup all-purpose flour = 1 and 1/3 cup oat flour 

Who says vegan baking has to be boring and bland?! 

Author: Emily Kahn | Miami University | Class of 2022 | B.S. in Kinesiology and Nutrition | @ems.eatz.