Vegan Baking Substitutions

To celebrate the publication of my second cookbook, Vegan Baking Made Easy: 60 Fool-Proof, Plant-Based Recipes (pre-order now, publication date August 10!), and also to share a little of what I’ve learned on  my vegan baking journey with you, I’m going to do a series of blog posts where I demystify vegan baking, and I’m going to start with vegan baking substitutions.

So here’s the thing: I think when a lot of people think about baking in general, they get scared. Like it’s harder than normal cooking because you have to be more careful with your measurements, and you have to follow proper technique, because baking can be more temperamental and less forgiving than regular cooking.

One of the things I love the most about baking, and geek out on all the time, is the science behind it, and that’s a big part of the first chapter of Vegan Baking Made Easy.

Because now, we’re not only baking (yikes!) but we’ve also removed eggs, milk and butter from the recipes (double yikes!).

This week, I’m going to start with vegan baking substitutions.

There has literally never been a better time to be dabbling in this world. There are so many great substitutions for butter, milk and eggs!