In this episode, Audrey and Eden dive into the world of vegan baked goods—exploring everything from smart baking swaps to store-bought favorites. Whether you're a dessert devotee or a reluctant baker, there's something here for everyone. We break down how to replace dairy, eggs, and butter in baking, offer tips to improve your plant-based creations, and share some go-to recipes and products to satisfy your sweet tooth—without sacrificing your values or health goals.
Mentioned Recipes & Resources:Tracy's Peanut Butter Chocolate Chip Cookies
Almond Cake by The Buddhist Chef A fluffy, easy-to-make cake that uses almond flour for a light texture and added fiber.
Ube Pie by Sweet Simple Vegan A creamy, coconut-topped pie made with frozen purple yam (ube) for a unique, colorful dessert.
Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero
Sweet Loren’s Cookie Dough Refrigerated, ready-to-bake (or ready-to-eat!) cookie dough—perfect for a quick treat.
Abe’s Muffins & Coffee Cakes Nut-free, school-safe vegan muffins, cakes, and snacks available at many major retailers.
Daiya Vegan Cheesecake Store-bought, plant-based cheesecakes for a no-fuss dessert option.
Baking Substitutions Cheat Sheet:
Egg Replacements:
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Binding: Flax egg (1 tbsp ground flax + 3 tbsp warm water), chia seed gel
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Leavening: Baking soda + vinegar, mashed banana
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Moisture/Richness: Applesauce, silken tofu, mashed avocado
Dairy Replacements:
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Milk: Almond, soy, oat, or any plant-based milk
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Butter: Plant-based butters, coconut oil (in moderation)
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Buttermilk: Plant milk + 1 tbsp vinegar or lemon juice
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Creams: Coconut cream, blended cashews
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Start familiar – Try veganizing recipes you already know and love.
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Make one swap at a time – Don’t overhaul everything on your first try.
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Understand ingredient roles – Know if an egg is for binding, leavening, or moisture.
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Measure carefully – Baking is chemistry, so ratios matter.
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Let batters rest – Especially when using alternative flours or no gluten.
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