Any recipe can be veganized with a few easy swaps here and there. It all comes down to knowing how to do it. When it comes to baking, the only three ingredients that usually need swapping for their cruelty-free alternatives are milk, butter, and eggs.
Replacing dairy milk with nondairy milk is a relatively self-explanatory process, but I tend to stick with unsweetened oat milk because I find it tastes most like how I remember cow’s milk tasting, but any unsweetened, unflavored nondairy milk will work just fine. Check out this list of oat milk recommendations and which ones I recommend avoiding.
Like milk, butter is also simple to replace by purchasing a nondairy, plant-based butter from the store. For baking, I like to use Earth Balance.
When it comes to veganizing baking recipes, there are countless substitutes for egg in baking recipes. Pretty much anything wet with a thick and sticky consistency similar to that of an egg will work to hold ingredients together, so you can choose what to use based on what you think would best work for what you’re baking. My go-to egg substitute in most cases is either flax egg or Bob’s Redmill Egg Replacer. Below is a continued list of several simple egg replacements.
To replace one egg, whisk together 1 tbsp ground flax and 3 tbsp water with a fork like you would an egg. Let sit for a couple minutes. Whisk again and it is ready for use.
For the equivalent of one egg, mash 1/2 to one whole banana. Mashed banana is a great egg replacer for to make moist cakes where you don’t mind adding a slight banana flavor.
Measure out 1/4 cup applesauce to replace one egg. This is also a good alternative to use for making moist pastries, cakes, and sweet breads.
To replace one egg, stir together 1 tbsp chia seeds and 2.5 tbsp water and allow to sit for 5 minutes to thicken.