10 Vegan Pantry Staples for Delicious Baked Goods

December 29, 2022

If you are brand new to the world of vegan (or plant-based!) baking, then SAVE this post, because this is your go-to guide for making the perfect vegan treats, every time! In this post, I’ll be sharing 10 Vegan Pantry Staples for making the most delicious, vegan-friendly baked goods, every single time.

From my Giant Chocolate Chip Cookie, to my Vegan Pecan Snowballs and even my Real Deal Vegan Cinnamon Rolls, there are so many delicious and easy vegan-friendly recipes that come together with simple, easy, whole-food ingredients- without the milk or eggs!

So, if you’re new to the world of vegan baking, or simply want to omit the milk and/or eggs from some of your favorite recipes, here are 10 simple and easy pantry staples / swaps for making delicious, vegan baked goods, every time!

An image of different vegan-friendly ingredients, laid out on a countertop in individual bowls. The words "10 vegan pantry staples for delicious baked goods" is on top of the image

1. Ground Flax Seeds (Flax Egg)

A bowl of ground flax seeds, sitting on a countertop

When it comes to replacing eggs in non-vegan recipes, my favorite egg substitute has to be a flax egg. Simply mix together 1 tablespoon of ground flaxseed meal and 1/4 cup of water, and let sit for a few minutes until it forms a thick, almost goopy texture. Then, use it to replace one large egg in any baked good recipe!

So many of my recipes come together beautifully with a flax egg- most notably, my Life Changing Tahini Chocolate Chip Cookies. You won’t even notice a textural difference by omitting the eggs from this recipe!

2. Dairy-Free Yogurt

A bowl of coconut yogurt, sitting on a countertop

Did you know that dairy-free yogurt can make for a great, vegan-friendly baking alternative to make your cakes light and fluffy? It’s true! The key to making this work is to use it in recipes that require whole eggs- both the whites and the yolks. Simply replace 1 full egg with 1/4 cup of dairy-free yogurt, and you’ve got a light, fluffy, delicious baked treat!

And when it comes to what type of yogurt to use, I like using coconut yogurt, but you can use any dairy-free yogurt, so long as it’s nice and thick!

3. Applesauce

A small bowl of applesauce, sitting on a countertop

One of the OG vegan substitutes, applesauce has been used for years to replace eggs in a variety of different vegan recipes, from pancakes to even brownies. It adds tons of moisture, keeping your baked goods light, fluffy, and moist on the inside.

1/4 cup of applesauce is equivalent to one egg, so substitute as necessary! In addition, I recommend keeping this substitute to the above dishes – pancakes and brownies, and cakes, if you don’t have yogurt on hand. Other recipes can be a little tricky with the applesauce!

4. Silken Tofu

A bowl of silken tofu, sitting on a countertop

Silken tofu is an incredibly soft, protein-packed ingredient that is especially perfect for using in vegan crepes, mousses, custards, and other creamy ingredients! Simply whip your silken tofu in a stand mixer or with a hand mixer, and use 1/4 cup of the whipped tofu to replace 1 whole egg. It’s that simple and easy!

5. Medjool Dates

A bowl full of medjool dates, sitting on a countertop

While dates may not be the most conventional (or, albeit, convenient) substitute to use in your vegan baked goods, if you happen to have medjool dates on hand, they can be a great way to ensure that your baked goods turn out perfect, every time!

To replace one egg, simply take 1/4 cup of pitted dates (or remove the pits yourself) and soak them in hot water for 20 minutes. Then, puree your dates by putting them in a food processor, and add to your recipe(s) as desired!

6. Aquafaba

A bowl of aquafaba (or chickpea brine), sitting in a bowl on a countertop

If you have never heard of aquafaba before, then let me introduce you to this magical creation! Aquafab is the liquid that comes from a can of chickpeas, and when whipped in a stand mixer, it becomes a light and fluffy substance that is perfect for replicating egg whites in vegan-friendly recipes! I love to use Aquafaba in vegan french toast recipes, and also to make a delicious homemade vegan mayo.

1/4 cup of aquafaba is equivalent to approximately 1 egg white, but if you want to use it to replace a full egg, simply add in 1 tablespoon of chickpea flour with your aquafaba!

7. Arrowroot Starch (or Corn Starch)

A bowl full of arrowroot starch, sitting on a countertop

One of the simplest vegan swaps is by using arrowroot or corn starch! When used in baked goods (like cookies, for example), they yield a light and airy texture that is absolutely delicious! Plus, if you ever find yourself making vegan custards or mousse recipes, then this is the perfect substitute for the traditional eggs!

Simply replace one egg with one tablespoon of arrowroot or corn starch and you’re good to go! Both work equally as well in recipes.

8. Almond Butter

A bowl full of almond butter, sitting on a countertop

If you are baking a recipe with a higher fat content, like brownies or cheesecakes, then almond butter (or cashew butter or peanut butter) makes for a great substitute to use in these recipes! Because almond butter is high in fat, it can help to give baked goods their perfectly rich texture, with an extra boost of plant-based protein from the nuts! And if you’re nut-free (or simply don’t like the taste of almond butter), you can use sunflower butter instead!

And to replace 1 egg in your vegan baked goods, simply swap in 1/4 cup of nut butter of your choice.

9. Pumpkin Puree

A small bowl of pumpkin puree, sitting on a countertop

Pumpkin puree is one of my favorite ingredients to add to vegan recipes, especially during the fall season! Not only is pumpkin puree full of added vitamins and antioxidants, but it is packed with moisture to keep even the most dense loaf and muffin light, fluffy, and the perfect texture. Just note that using pumpkin puree can tend to leave a recipe having an orange tint, so I like to keep this substitute for chocolate recipes or ones that already contain pumpkin in them, like my Grain-Free Mini Pumpkin Chocolate Chip Muffins!

10. Mashed Banana

Two bananas, sitting on a countertop

And, when all else fails, one of the go-to substitutes in vegan baking is, of course, mashed banana! Texture-wise, it’s similar to both the applesauce and the pumpkin puree, so it does well in recipes like pancakes, brownies, cakes, or even muffins! Just be aware that the banana does have a stronger flavor than the rest of the substitutes mentioned in this post, so it’s best to use in recipes that pair well with bananas, like in vegan banana bread, for example!

If you decide to try out any of these ingredients in your next vegan recipe, please be sure to leave a comment and rating below! And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx

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