Vegan Baking

Vegan Baking

Imagine biting into a warm chocolate chip cookie, a soft cupcake, or a fudgy brownie, and knowing it matches your values. Vegan Baking helps you make the treats you already love, without eggs, milk, or butter. You still get that rich taste and tender crumb. The swaps are simple, and the steps stay clear.

This is for every kind of baker. If you bake once a month or every weekend, you can make plant-based desserts that look and taste like the classics. You won’t need fancy tools or hard-to-find items. Most of the time, you’ll use easy staples like non-dairy milk, plant-based butter, and tried-and-true egg swaps.

What you can make

• Chocolate chip cookies with crisp edges and a soft center
• Cupcakes that stay light and moist
• Brownies with a deep chocolate bite
• Everyday bakes like muffins, quick breads, and more

Simple swaps that work

• Eggs: flax “eggs” (ground flax plus water) or aquafaba (the liquid from beans)
• Milk: oat, soy, pea, or nut milks
• Butter: plant-based butter, vegan margarine, or neutral oils

Why you’ll like it

• Same comfort, plant-based ingredients. Familiar treats, no dairy or eggs.
• Clear results. You’ll know what to swap and why it works.
• Beginner-friendly. Straightforward steps with no guesswork.
• Great for sharing. Bring cookies and cupcakes that more people can enjoy.

If you want dessert that feels classic but fits a plant-based life, Vegan Baking belongs in your kitchen. Bake a batch, share it, and watch how fast it disappears.