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

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

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

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

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

Dark Chocolate and Cranberry Scones

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 onegreenplanet.org. 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.

  • 4


You Might Also Like


  • Reply
    January 26, 2019 at 5:40 pm

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

    • Reply
      January 26, 2019 at 5:41 pm

      I see now. I wonder if I could use Blueberries

      • Reply
        January 26, 2019 at 5:46 pm

        You should be able to substitute whatever fruit and thank you for always commenting!

        • Reply
          January 26, 2019 at 6:49 pm

          Ok!! Thanks so very much!!

          • Kaley
            January 26, 2019 at 6:57 pm

            No problem 😊

          • inhiscare753
            January 26, 2019 at 7:01 pm


  • Reply
    January 26, 2019 at 6:42 pm

    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?

    • Reply
      January 26, 2019 at 6:57 pm

      I’m sorry the bread didn’t turn out like you had hoped. I don’t know if there is a secret. Trial and error is a big part of it. If I notice the dough is too dry (crumbles too much) then I add more soy milk or warm water and maybe some extra mashed fruit. It could also be the type of flour you use. Whole grain flour and gluten free flours tend to be dry. When working with these, you may have to add more liquid than a recipe calls for. Pastry flour and un-bleached white flour tend to be a finer texture and therefore less dry. Adding too much baking soda could also be the cause. You are not alone though, everyone has baking fails!

      • Reply
        Gabriel k Jones
        March 8, 2019 at 3:52 am

        We decided to bake a cake for our daughters first birthday. Let us just say that we ended up ordering our cake.

  • Reply
    January 26, 2019 at 8:32 pm

    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!

    • Reply
      January 26, 2019 at 8:44 pm

      This comments means so much to me! Thank you, thank you! Recipes take some adjusting but I think it’s worth it.

  • Reply
    A Vegan Valentine’s Day & Chocolate Cupcakes | Authentically Vegan
    February 13, 2019 at 11:44 pm

    […] 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 […]

  • Reply
    Gabriel k Jones
    March 8, 2019 at 3:50 am

    All great attempts. Thank you for sharing your experience.
    The scones look like heavenly treats.

    • Reply
      March 8, 2019 at 8:10 am

      Thank you for commenting!

    Leave a Reply to inhiscare753 Cancel Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.