Vegan baking pantry: what to stock and what each item does
A well-stocked pantry makes vegan baking far less stressful, because most vegan recipes lean on a short list of staples that do the jobs eggs, milk and butter would have done. Rather than a long list of specialist products, this guide groups items by the job they do in a bake, so you can see what each is for and what it can stand in for. It is written for a home baker who wants a short list to start with and a longer list to grow into. Where an item contains gluten or is commonly cross-contaminated, that is flagged.
Start with the jobs, not the products
Every ingredient in a bake has a job. Flour gives structure. Eggs bind and lift. Butter adds fat and flavour. Milk adds moisture. Sugar sweetens, tenderises and browns. When you remove animal products, you need something to do each job again. Thinking in jobs also helps when you meet a recipe that calls for a product you do not own, because you can ask what it was meant to do and substitute accordingly.
The core shelf
| Job | Stock | What it does | Notes |
|---|---|---|---|
| Structure | Plain (all-purpose) flour, or a gluten-free blend | Forms the crumb and holds the bake together | Use a gluten-free blend for gluten-free baking; see the flour blends guide. |
| Lift | Baking powder, baking soda (bicarbonate of soda), dried yeast | Produce gas that makes batters rise | Baking soda needs an acid in the recipe to work; baking powder already contains one. |
| Binding | Ground flaxseed, chia seeds, psyllium husk | Form a gel when mixed with water and hold crumbs together | Flax and chia replace eggs in some bakes; psyllium is common in gluten-free bread. |
| Egg stand-in | Chickpea cooking liquid (aquafaba), silken tofu, unsweetened applesauce, plant yogurt | Provide foam, moisture or binding depending on the bake | The egg substitutes guide gives amounts. |
| Fat | Neutral oil (sunflower, rapeseed or canola), vegan block butter or margarine, refined coconut oil | Tenderises the crumb, adds richness and moisture | Oil suits cakes and muffins; a solid vegan butter suits pastry, shortbread and buttercream. |
| Milk | Unsweetened soy, oat or almond milk | Moisture and some protein | See the plant milks guide. Oat milk needs a gluten-free label for gluten-free baking. |
| Sweeteners | Granulated sugar, brown sugar, maple syrup, golden syrup or agave | Sweeten, soften and brown | Check that the sugar is vegan if that matters to you, because some refining uses bone char. |
| Acid | Lemon juice, apple cider vinegar | Activate baking soda, curdle plant milk into a buttermilk-style liquid, brighten flavour | About 1 tablespoon (15 ml) per cup of plant milk for a buttermilk-style liquid; a teaspoon or two in a cake batter to activate baking soda. |
| Thickener | Cornstarch, arrowroot, tapioca starch | Thicken fillings and custards, lighten a crumb | See the thickeners guide. |
| Flavour | Vanilla extract, salt, cinnamon, cocoa powder | Round out sweetness and add depth | Salt matters; unsalted bakes taste flat. |
| Chocolate | Dark chocolate with no milk ingredients, cocoa powder | Flavour and richness | Dark chocolate is often dairy-free but check the label for milk fat and cross-contact. |
A short starter list
If you are buying from scratch, this small list covers a large share of vegan recipes.
- Plain flour or a gluten-free blend
- Baking powder and baking soda
- Sugar, and one liquid sweetener such as maple syrup
- Neutral oil
- Unsweetened soy or oat milk
- Ground flaxseed
- Apple cider vinegar or lemon juice
- Vanilla extract, salt and cocoa powder
- A block of vegan butter, if you bake pastry or cookies
Add aquafaba (the liquid from a can of chickpeas), silken tofu and plant yogurt when you start baking meringues, brownies or cakes.
Why some items do double duty
- Plant milk plus acid gives a buttermilk-style liquid; the vegan buttermilk substitutes guide has the method.
- Baking soda plus acid. The acid, whether vinegar, lemon, yogurt or cocoa, makes baking soda release gas. This is why many vegan cakes contain both.
- Oil and vinegar. Some old-fashioned eggless cakes rely on this pairing for tenderness and lift, and they are among the easiest vegan cakes to bake.
- Ground flax. It provides binding in cookies and muffins and also adds a nutty taste and small brown flecks.
- Silken tofu. Blended smooth, it adds richness and structure to brownies, cheesecakes and puddings, and has a neutral taste.
Storing the pantry
- Keep flour, sugar and starches in airtight containers away from heat.
- Ground flaxseed goes rancid faster than whole seeds because its oils are exposed. Keep it in the fridge or freezer and buy small amounts, or grind whole seeds as needed.
- Wholegrain and nut flours also go stale sooner, so store them cool.
- Baking powder loses strength over time. Check the date, and replace it if it no longer fizzes in hot water.
- Baking soda that no longer fizzes in vinegar is spent.
- Open cartons of plant milk go in the fridge. Shelf-stable cartons can sit in a cupboard until opened.
- Open cans of chickpeas should be moved to a covered container if you are keeping the liquid for later.
Hidden animal ingredients and gluten
Some baking products are not obviously animal-derived. Check labels for milk powder, whey, casein, lactose, butterfat, gelatin, honey, shellac or carmine, and for egg in glazes and pastry products. Many margarines contain milk, and some chocolate chips contain milk fat. Vegan food is not automatically gluten-free either: seitan, some baking mixes and many oat products contain gluten or are cross-contaminated. People with coeliac disease or allergies should read labels carefully and ask their doctor or dietitian what is safe for them.
What not to buy yet
Specialist products such as egg replacer powders, vegan gelatine substitutes, powdered aquafaba and pre-made vegan cream can be handy, but they are rarely needed at the start. Most home bakes work with the basics above, and buying a niche product before you know you need it is the commonest way to end up with an unused shelf. Buy one specialist item when a particular recipe calls for it, and use it up before buying another.
What this guide is based on
- What each pantry item does (structure, lift, binding, fat, sweetness, acid) is general cooking and food-science knowledge, not a result of our own test baking.
- The plant milk and acid substitute for buttermilk, and the need for an acid with baking soda, are widely used general techniques.
- Storage remarks (ground flax going rancid faster, baking powder losing strength) are general food-storage guidance, so follow packet dates.
- Which products might contain animal ingredients or gluten is general information and brands vary. Read each label.
- Allergy and coeliac statements are general. Ask a doctor or dietitian for personal advice.