Vegan Baking 101: Egg & Dairy Substitutes That Actually Work

Baking is chemistry — but that doesnt mean vegan swaps are guesswork. This primer outlines tested substitutes for eggs and dairy across categories: binding, leavening, emulsifying, and enriching. You'll learn the best swap per use-case and troubleshooting tips to rescue a recipe gone wrong.

“Pick your swap based on function, not just convenience.”

Egg functions in baking

Eggs perform several roles: they provide structure, leavening, moisture, and emulsification. Successful vegan baking replaces those functions with targeted substitutes rather than a one-size-fits-all egg replacement.

Reliable egg substitutes by function

• Binding: flax or chia egg (1 tbsp ground seed + 3 tbsp water = 1 egg). Good for cookies, bars, muffins.
• Leavening and lift: aquafaba (3 tbsp = 1 egg white) — whip to soft or firm peaks for meringues and mousses.
• Enrichment and moisture: mashed banana or applesauce (1/4 cup = 1 egg) — best for quick breads and dense cakes.
• Emulsifying for richness: silken tofu (1/4 cup = 1 egg) — great for custards, quiches, and some cakes.

Dairy substitutes by role

Dairy serves many roles: moisture, fat, tang, and melting properties. Choose the substitute based on the recipes need.

• Milk: almond, oat, soy, or pea milk — choose neutral flavor and similar fat content to dairy for best results.
• Butter: plant-based margarine or coconut oil — use block-style vegan butters for stability in laminated doughs and pastries.
• Cream: full-fat coconut milk or blended cashews — great for custards and ganaches.
• Yogurt: soy or coconut yogurt — adds acidity and moisture in quick breads and muffins.

Recipe-specific tips

• Cookies: use flax egg for chewiness; add 1–2 tbsp aquafaba for crisp edges if desired.
• Cakes: combine aquafaba (for lift) with applesauce (for moisture) for light crumb and moist texture.
• Meringues: aquafaba whipped with cream of tartar and sugar produces stable vegan meringues when dried on low heat.
• Custards and flans: silken tofu or cashew cream set with agar or cornstarch makes silky, vegan custards.

Common pitfalls and fixes

If a cake is too dense, you may need more leavening or whipped aquafaba for volume. If cookies spread too much, chill dough and reduce liquid fats slightly. For soggy pies, blind-bake the crust and use thicker fillings (add less water or incorporate a starch).

Extra tips for success

• Weigh ingredients when possible — baking tolerates less margin for error than cooking.
• Use room-temperature ingredients for better emulsions.
• Experiment with flour blends — whole grain flours absorb more liquid.

Sample substitution table (quick reference)

• 1 egg (binding): 1 tbsp ground flax + 3 tbsp water
• 1 egg (whip for lift): 3 tbsp aquafaba whipped
• 1/4 cup butter: 1/4 cup vegan butter or coconut oil
• 1 cup milk: 1 cup oat or soy milk

Conclusion

With function-focused swaps and attention to ratios, vegan baking is reliable and delicious. Start by identifying what the egg or dairy component does in your recipe, choose the appropriate substitute, and make small adjustments to fat or liquid as needed. Happy baking!