Vegan Baking: How to Replace Eggs, Butter, and Milk

Vegan baking isn't about deprivation — it's about understanding what eggs, butter, and milk actually do in a recipe and finding plant-based ingredients that perform the same function. Once you know the science, you can veganize virtually any baked good without sacrificing texture, rise, or flavor.

Egg replacements

Eggs serve different functions in different recipes: binding (holding ingredients together), leavening (creating lift and structure), moisture, and emulsification. The best substitute depends on which function the egg is performing.

Flax egg — the all-purpose binder

Ratio: 1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg. Stir together and let sit for 5 minutes until the mixture forms a gel. The soluble fiber in flaxseed (mucilage) creates a viscous, egg-white-like consistency that binds batters and doughs effectively.

Best for: Muffins, pancakes, cookies, quick breads, brownies. The flax egg adds a very subtle nutty flavor and a slightly denser texture than a chicken egg. Use golden flaxseed for a lighter color if appearance matters.

Not ideal for: Recipes where eggs are the primary leavening agent (souffles, angel food cake) or where a light, airy texture is essential.

Chia egg — similar to flax

Ratio: 1 tablespoon chia seeds + 3 tablespoons water = 1 egg. Let sit for 5-10 minutes until gelled. Chia seeds form an even stronger gel than flax due to their high soluble fiber content. The gel is slightly thicker and more viscous.

Best for: The same applications as flax eggs. Chia eggs have a more neutral flavor but leave visible specks in light-colored batters. If you want invisible binding, grind the chia seeds first or use white chia seeds.

Aquafaba — the miracle liquid

Ratio: 3 tablespoons aquafaba = 1 whole egg. 2 tablespoons = 1 egg white. Aquafaba is the liquid from a can of chickpeas (or the cooking water from home-cooked chickpeas). It contains saponins, proteins, and starches that mimic the foaming and emulsifying properties of egg whites with remarkable precision.

Aquafaba can be whipped to stiff peaks just like egg whites. This was discovered in 2015 by French musician Joel Roessel, and it revolutionized vegan baking overnight. Whipped aquafaba holds air, creates meringue, stabilizes mousse, and makes light, fluffy cakes.

Best for: Meringue, macarons, mousse, marshmallows, royal icing, angel food cake, waffles — any recipe that requires whipped egg whites or the emulsifying power of whole eggs.

Applesauce — moisture and binding

Ratio: 1/4 cup (60ml) unsweetened applesauce = 1 egg. Applesauce provides moisture, natural sweetness, and binding power from its pectin content. It creates a denser, more tender crumb than eggs.

Best for: Muffins, quick breads, spice cakes, brownies. It works especially well in recipes that are already fruit-flavored or where extra moisture is welcome. It also reduces the oil needed in a recipe by adding moisture.

Mashed banana — sweetness plus structure

Ratio: 1/4 cup (about half a medium banana) = 1 egg. Banana adds binding, moisture, and natural sweetness. The starches and pectin in banana help hold batters together.

Best for: Banana bread (obviously), pancakes, muffins, cookies. The banana flavor will come through, so use this substitute only where banana flavor is welcome or where other strong flavors (chocolate, cinnamon, peanut butter) will mask it.

Silken tofu — protein-rich binder

Ratio: 1/4 cup (60g) blended silken tofu = 1 egg. Blend until completely smooth with no lumps. Silken tofu provides protein-based binding and moisture similar to eggs. It creates a dense, rich crumb.

Best for: Dense cakes, brownies, cheesecakes, custard-style pies, quiches. It adds protein and creaminess without a strong flavor. See our Tofu for Beginners: How to Buy, Press, and Cook It for more on silken tofu applications.

Commercial egg replacers

Products like Bob's Red Mill Egg Replacer, JUST Egg (for cooking), and Orgran No Egg are formulated specifically for baking. They typically contain a mix of starches (potato, tapioca) and leavening agents. They produce the closest result to conventional eggs in most standard recipes and are the easiest option for beginners.

Butter replacements

Coconut oil — the 1:1 swap

Ratio: 1:1 by volume. Use refined coconut oil for a neutral flavor or virgin coconut oil when you want a subtle coconut note. Coconut oil is solid at room temperature (below 24°C), making it behave similarly to butter in pastry doughs, pie crusts, and cookie recipes where cold fat creates flakiness.

Best for: Pie crusts, shortbread, cookies, frosting, and any recipe where butter's solid-at-room-temperature property matters. Refined coconut oil has a neutral taste and a smoke point of 232°C, making it versatile.

Vegan butter

Ratio: 1:1. Brands like Miyoko's, Earth Balance, Flora, and Naturli are formulated to mimic dairy butter's water content, fat content, and melting behavior. They work as direct substitutes in virtually any recipe without modification.

Best for: Everything. Vegan butter is the most foolproof butter substitute because it's been engineered to behave identically. Use it for croissants, puff pastry, buttercream frosting, and any recipe where butter flavor is essential.

Milk replacements

Any plant milk can substitute for dairy milk 1:1 in baking. For the best results:

• Soy milk: Highest protein, best structure in yeasted breads and enriched doughs. The closest nutritional match to dairy milk.
• Oat milk: Naturally sweet and creamy, excellent in cakes, pancakes, and muffins. Creates a tender crumb.
• Coconut milk (canned, full-fat): Use wherever heavy cream is called for — whipped coconut cream, ganache, rich sauces, ice cream bases.

For a vegan buttermilk substitute, add 1 tablespoon of lemon juice or apple cider vinegar to 1 cup of soy milk. Stir and let sit for 5-10 minutes until it curdles slightly. This acidified milk activates baking soda and creates the tangy flavor and tender texture that buttermilk provides in biscuits, pancakes, and cornbread.

Quick reference chart

• 1 egg (binding): 1 tbsp flax + 3 tbsp water, or 1/4 cup applesauce
• 1 egg (leavening): 3 tbsp aquafaba, or 1 tsp baking soda + 1 tbsp vinegar
• 1 egg white: 2 tbsp aquafaba
• 1 cup butter: 1 cup vegan butter or 1 cup coconut oil
• 1 cup milk: 1 cup soy or oat milk
• 1 cup buttermilk: 1 cup soy milk + 1 tbsp lemon juice
• 1 cup heavy cream: 1 cup full-fat coconut cream (chilled)
• Honey: maple syrup or agave nectar 1:1

For more on plant milks and choosing the right one for your recipe, see our Oat vs Almond vs Soy Milk: Which Plant Milk Is Best? guide.