Vegan baking guides and tools

Egg, dairy and butter swaps for baking without animal products, with amounts you can measure.

• Vegan honey and syrup substitutes in baking
  Maple, agave, date, golden and rice syrups compared as honey swaps in baking: sweetness, browning, thickness and how to adjust the liquid.
• Vegan chocolate baking: dairy-free chocolate, melting and cocoa
  How to find dairy-free chocolate and cocoa, read milk and may-contain labels, melt and temper safely, and choose natural or Dutch-process cocoa.
• Vegan buttermilk substitutes: ratios and which bakes suit
  How to make dairy-free buttermilk from plant milk and lemon juice or vinegar, the amount per cup, and which pancakes, biscuits and cakes it suits.
• Plant milks in baking: which to use for cakes, custards and bread
  Compare soy, oat, almond, coconut, rice and pea milk for cakes, custards, bread and buttermilk-style recipes, with what each does well and where it falls short.
• Is sugar vegan? Bone char, beet sugar and what to check
  Some cane sugar is filtered through bone char during refining. How this works, which sugars are less likely to be affected, and how to check a brand.
• Flax egg vs chia egg: ratios, texture and best bakes
  How to make a flax egg and a chia egg, the ratio of seeds to water, how they differ in colour, taste and texture, and which bakes suit each one.
• Egg wash substitutes: vegan glazes for shine and browning
  What to brush on bread and pastry instead of egg wash: plant milk, oil, syrup mixes and aquafaba, and what shine and colour each one gives.
• Egg substitute calculator: amounts for 1 to 6 eggs
  Pick how many eggs a recipe uses and a substitute, and get the amount of flax, chia, aquafaba, applesauce, banana, tofu or yogurt to use instead.
• Egg-free custards and puddings: cornflour, agar, plant milk
  How to make custards and puddings without eggs using cornflour, custard powder, agar or silken tofu, which plant milks suit, and how to stop skin forming.
• Dairy-free butter substitutes in baking and where each fails
  How to replace butter with vegan butter blocks, oil, coconut oil or applesauce in cakes, cookies, pastry and frosting, and where each swap fails.
• How to convert a regular recipe to vegan, step by step
  A seven-step method for turning a recipe with eggs, butter, milk and honey into a vegan one: decide if it converts, swap by job, then adjust.
• Aquafaba: how to make it, whip it and where it falls short
  Aquafaba is the liquid from canned chickpeas. How to use it in place of egg white, how to whip it to stiff peaks, and the bakes where it does not work.
• Egg substitutes in baking: what to use and when
  How much flax, chia, aquafaba, applesauce, banana, tofu or yogurt replaces one egg, and which substitute suits cakes, cookies, brownies and meringue.