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Sweets,  Veganism

Vegan Baking: Triumphs and Fails

Baking takes practice and vegan baking takes even more practice. The basics revolve around substitutes like: flax eggs, soy milk, mashed fruit, etc. I guess I’ll start with some of my vegan baking “hacks”.

To substitute eggs, I use either a flax egg or a mashed banana. When I want to imitate the structure eggs give, I use ground flax seed mixed with water. I typically use 1 tablespoon in place of one egg and mix this with 2-3 tablespoons of water. In most of my recipes, I use 2 tablespoons of ground flax seed with 4-6 tablespoons of water. I let it rest for about 5 minutes or until it is a gel like consistency. When I want the creamy texture eggs give, I go for mashed fruit. I typically use a mashed banana. If it is a fall recipe, then I might use pumpkin or sweet potato puree. One full banana equals two eggs in my opinion. You might find different measurements from other sources, but I have found that one banana is equal to 2 eggs.

Applesauce can be used to replace eggs or to replace oil in some cases. In place of butter: I use margarine (Earth Balance), coconut oil, or peanut butter depending on the recipe.

Another tip is to use slightly more baking powder. Let’s say that a non-vegan recipe calls for a teaspoon of baking powder. I might add 2 teaspoons. For pancakes and scones, I might even add up to 1 tablespoon of baking powder.

An obvious substitution is non-dairy milk. There are so many options and I have been able to find non-dairy milk nearly everywhere. I usually go for almond or soy milk. Oat milk and hazelnut milk are other options. The reason I go for soy milk more often is because it is most similar to dairy milk in terms of protein and vitamins/minerals. It is also more environmentally friendly compared to other plant milks and it has a neutral flavor. Fun fact, you can make a buttermilk substitute by mixing soy milk with either citrus or apple cider vinegar. Even if you are not plant-based, plant milks are sometimes cheaper than dairy milk and they don’t go rancid after a week.

I hope these quick hacks help you with enjoying plant-based baking. While I enjoy baking and do it frequently, I still make mistakes. I thought I would share some of my fails and also some of my successes.

Cranberry Bread Braid

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Now this doesn’t look that bad. This was a yeasted dough, so it basically took all day to prepare. I did everything like I was supposed to. I put the loaf in the oven for 30 minutes. The recipe I used, said it would bake for an hour. So halfway through I checked on it. The bread was completely black. It was burned beyond recognition. I am still traumatized by this failure.

“Healthy” and Vegan Sugar Cookies

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The result didn’t actually taste bad. They were supposed to be Christmas sugar cookies. At the time I made them I only had whole wheat flour and on top of being vegan, I tried to make them as unprocessed as possible. They didn’t turn out like sugar cookies at all. It wasn’t a complete fail though because they were more like short breads or a breakfast cookie so they didn’t go to waste.

Vegan Cherry Pie

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Where do I even begin with this? So many problems with this one. I didn’t use enough margarine in the crust and it wasn’t flaky at all. The crust was actually quite dense. The filling was alright, but I didn’t make enough of it. I also didn’t grease the pie plate and I could barely slice it. It was slightly burnt as well. Total fail in my eyes.

Those were some of my recent fails. There’s always a bright side. Some of my bakes have also turned out to be my favorites.

Cranberry Cinnamon Buns

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These are great for any special occasion or if you just want something sweet.

Dark Chocolate and Cranberry Scones

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Scones are my go-to and they have chocolate…so it’s an obvious win. I also made chocolate covered cherry cookies and they were amazing. I didn’t get a picture (gasp), but you can find it on I have a few recipes in the works too and I am excited to share them soon! I hope this post was helpful or at least comical. If you have any baking fails, let me know in the comments.




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Kaley that Blueberry look scrumptious… Yum..,💜🙏😊


I see now. I wonder if I could use Blueberries


Ok!! Thanks so very much!!




So my biggest problems when I do vegan baking are that the items turn out really dry, tough, and hard. I have found baking vegan bread is the hardest thing to do. Last time I tried it came out like a brick. I followed the recipe exactly too. What’s the secret?


My goodness, yes! I have been a vegan for two years now and every time I try out a recipe that needs baking powder, I always need to double or even triple the amount of the recipe or else my creation will come out flatter than pita (especially pancakes haha).
I love your blog! Your photos are absolutely fantastic and your recipes look really delicious and wholesome. I am never patient enough when waiting for your blog posts!
Sending you lots of love!


[…] almond milk will not work for this, unfortunately. I go over a lot of vegan substitutes in my vegan baking fails post. I kept the amounts the same. The batter is fairly easy to make. I recommend initially to keep the […]

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