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“Veganizing” Your Favorite Baked Goods

To replace one egg:
a) Packaged Egg Replacer (1 1/2 t. egg replacer + 2 T. water for each egg)
b) 1 T. soy powder mixed with 2 T. water
c) 1 1/2 T. ground flax seeds soaked in 3 T. boiling water for 15 minutes. Pour off excess water and use the gelled flax seeds.
d) Half a mashed banana
e) 3 T. apple sauce
f) 1 T. arrowroot powder

To replace milk or cream:
a) Store-bought non-dairy milk (such as a thick, rich soy/rice/oat or nut milk) or non-dairy cream
b) Home-made tofu milk (made by blending tofu with water). To prepare: Rinse and drain 8 oz. (one cup) of tofu. Using a blender, blend tofu with one cup water. Puree until smooth. Add one more cup of water and blend. This will yield 2 1/2 – 3 cups of tofu milk.
c) Silken tofu, pureed in the food processor, makes a great base for a “cream filling.”

To replace white refined sugar
(White sugar is not only very bad for your overall health, but it is often refined through animal bone char, especially in the US.)
a) Evaporated cane juice or other unrefined cane sugar such as Rapadura
b) Date sugar
c) Xylitol (birch sugar)

To replace honey
a) agave nectar
b) rice syrup
c) maple syrup*
d) barley malt extract
e) sorghum molasses

* To produce maple syrup, sap has to be collected and boiled down. During the boiling, a drop of lard, shortening or vegetable oil is sometimes added to prevent the sap from foaming up, and this ingredient is not listed on the label. When buying maple syrup, look for the kosher symbol, or call the company to see that they use vegetable-based defoamers.

Extra Healthful Hints

  • To reduce oil in baked goods, replace some of the oil with an equal amount of apple sauce. When baking cookies, replace oil with apple juice
  • To lessen the amount of gluten in a recipe, spelt flour can be used interchangeably with whole wheat or whole wheat pastry flour (spelt flour is not, however, gluten-free. It simply has less gluten than whole wheat).

Happy baking!

This information has been reproduced from Incredibly Delicious: Recipes for a New Paradigm by Gentle World, which includes over 500 recipes and all sorts of tips to help make the transition to veganism easy and delicious.

Read more: All recipes, Basics, Desserts, Food, Vegan, Vegan and Delicious, , , , , , ,

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Angel Flinn

Angel Flinn is Director of Outreach for Gentle World a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

Go to the Source

Incredibly Delicious: Recipes for a New Paradigm

500 cholesterol-free recipes from quick, easy meals to gourmet banquets. An extensive chapter on raw food preparation, cultivating a vegan-organic garden, vegan alternative ingredients, quotes from medical and environmental authorities affirming the benefits of a plant-based diet and inspiring words of wisdom from some of the greatest minds of all time. More than a cookbook!buy now


+ add your own
5:49AM PDT on Mar 16, 2015


10:52PM PST on Dec 3, 2014

I continuously continue coming to your website once more simply in case you have posted new contents.Gourmet Paleo

2:10AM PDT on Mar 28, 2014

Thank you.

9:08PM PDT on Mar 15, 2014

Thanks for the helpful tips :)

11:21AM PDT on Sep 7, 2013

Thanks. I had no idea they did that with maple syrup.

11:17AM PDT on Sep 7, 2013

Thanks. I had no idea they did that to the maple syrup.

10:41PM PDT on Mar 22, 2013

Hope Australia hurries up to get on the bandwagon to provide staples for Aussie Vegans; we're lagging a bit I feel...!

5:06AM PDT on Oct 14, 2012

thanks for the alternatives!

11:37AM PST on Feb 27, 2012

Thanks for these recipes. You make practicing vegan easy. I'm introducing myself to more healthier foods and a lot more conscience of what I put in my mouth.

6:33AM PST on Dec 27, 2011

i am so glad for these hints ! thank you, angel..

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Great information.

Congratz! I make Vegan chili all the time+not 1 person complains about it being meatless.


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