I used to think vegan baking was impossible—then I found these 3 foolproof recipes

I used to avoid vegan baking like the plague. Every time I tried, it seemed doomed from the start—banana bread that sank in the middle, cookies that spread into thin puddles, cupcakes so dry they could double as coasters. I told myself, “Some things just can’t be veganized.”

But here’s the thing: I was wrong. The more I tinkered, the more I realized it wasn’t about replacing dairy and eggs with random substitutes—it was about learning which swaps actually worked.

Once I cracked that code, vegan baking went from frustrating to fun. And honestly? These days I prefer my vegan bakes to the “traditional” versions.

So if you’ve ever been burned by disappointing results, take heart. I’ve rounded up three foolproof recipes that deliver every time.

Each one taught me something about vegan baking science—and each one might just make you a believer, too.

Why vegan baking feels intimidating (but doesn’t have to)

Eggs and dairy feel like the backbone of baking. Eggs bind and leaven. Butter gives richness and structure. Milk adds moisture.

So it’s natural to assume that pulling them out will leave you with flat, dry, flavorless results.

The truth? Plant-based ingredients can do the job just as well. Flaxseed and chia act like eggs. Bananas or applesauce add moisture and sweetness. Non-dairy milks are easy one-for-one swaps. And vegan butter and coconut oil mimic dairy richness beautifully.

The bigger win is that these swaps aren’t just for flavor. Choosing plant-based ingredients reduces greenhouse gas emissions, cuts down water use, and makes your treats friendly to friends with dairy or egg allergies.

So you’re not only making delicious desserts—you’re also baking for health, inclusivity, and the planet.

1. Vegan banana bread

This was my turning point recipe. The day my banana bread came out golden, moist, and perfectly risen without a single egg, I knew vegan baking was possible.

Ingredients

• 3 large ripe bananas (the spottier, the better) 
• ½ cup melted coconut oil or vegan butter 
• ¾ cup brown sugar (or coconut sugar) 
• ¼ cup non-dairy milk (oat or almond work best) 
• 1 teaspoon vanilla extract 
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax “egg”) 
• 2 cups all-purpose flour (or half whole wheat, half all-purpose) 
• 1 teaspoon baking soda 
• ½ teaspoon baking powder 
• ½ teaspoon salt 
• Optional: ½ cup chopped walnuts or vegan chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Grease a standard loaf pan or line with parchment. 
2. Make your flax “egg” by mixing ground flaxseed with water. Let sit for 5 minutes until thickened. 
3. In a large bowl, mash bananas until smooth. Whisk in melted coconut oil or vegan butter, sugar, non-dairy milk, vanilla, and flax “egg.” 
4. In another bowl, whisk flour, baking soda, baking powder, and salt. 
5. Fold dry ingredients into wet until just combined. Don’t overmix. 
6. Stir in nuts or chocolate chips if using. 
7. Pour into a loaf pan and bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. 
8. Cool in pan for 10 minutes, then transfer to a rack.

Why it works: Bananas bring moisture and binding power. The flax “egg” holds structure, while coconut oil locks in richness.

2. Double-chocolate chip cookies

Cookies were my nemesis for years. Either they spread too thin or turned cakey. Then I learned the secret: melted vegan butter + flax egg = chewy perfection.

Ingredients

• ½ cup melted vegan butter 
• ¾ cup brown sugar 
• ¼ cup cane sugar 
• 2 tablespoons non-dairy milk 
• 1 tablespoon ground flaxseed + 3 tablespoons water (flax “egg”) 
• 1 teaspoon vanilla extract 
• 1 cup all-purpose flour 
• ½ cup cocoa powder 
• ½ teaspoon baking soda 
• ½ teaspoon salt 
• 1 cup vegan chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. 
2. Make flax “egg” by mixing ground flaxseed with water. Let sit for 5 minutes. 
3. In a large bowl, whisk melted butter with sugar until smooth. Stir in milk, vanilla, and flax “egg.” 
4. In a separate bowl, sift together flour, cocoa, baking soda, and salt. 
5. Fold dry ingredients into wet until just combined. Stir in chocolate chips. 
6. Scoop 2-tablespoon portions of dough onto baking sheet, spacing 2 inches apart. 
7. Bake for 10–12 minutes. Cookies should look slightly underbaked—they’ll firm up as they cool. 
8. Let cool on the sheet 5 minutes before transferring to a rack.

Why it works: Melted butter creates a chewy center. Brown sugar adds moisture. Flax binds the dough, and letting cookies rest on the sheet ensures they set without drying out.

3. Vanilla cupcakes with fluffy frosting

This was the final test. Could vegan cupcakes actually rival the classic kind with buttercream? Spoiler: they can—and no one at the office potluck guessed mine were dairy-free.

Ingredients (cupcakes)

• 1 cup non-dairy milk + 1 tablespoon apple cider vinegar (makes vegan “buttermilk”) 
• ½ cup neutral oil (like canola or grapeseed) 
• ¾ cup cane sugar 
• 1 tablespoon vanilla extract 
• 1 ½ cups all-purpose flour 
• 2 teaspoons baking powder 
• ½ teaspoon baking soda 
• ½ teaspoon salt

Ingredients (frosting)

• ½ cup vegan butter, softened 
• 3 cups powdered sugar 
• 2 tablespoons non-dairy milk 
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners. 
2. Make vegan “buttermilk” by stirring vinegar into non-dairy milk. Let it sit for 5 minutes. 
3. In a large bowl, whisk oil, sugar, and vanilla. Stir in buttermilk. 
4. In another bowl, whisk flour, baking powder, baking soda, and salt. 
5. Add dry ingredients to wet and stir until just combined. 
6. Divide batter into muffin cups. Bake for 18–20 minutes, until a toothpick comes out clean. Cool completely. 
7. For frosting, beat vegan butter until fluffy. Gradually add powdered sugar, then milk and vanilla. Beat until smooth and spreadable. 
8. Frost cooled cupcakes and enjoy.

Why it works: The vinegar-milk combo reacts with baking soda to give lift, mimicking eggs. The frosting’s whipped vegan butter base is indistinguishable from dairy.

Baking for the bigger picture

Baking these recipes taught me that going plant-based isn’t about sacrifice—it’s about creativity. You’re reducing your carbon footprint, supporting sustainable farming, and making desserts that everyone at the table can enjoy, no matter their allergies or diet.

Plus, there’s something powerful about sharing food that aligns with your values. A loaf of banana bread can be just that—a loaf of banana bread.

Or it can be a quiet statement about the kind of future you want to help build.

Conclusion: From skeptic to believer

I used to think vegan baking was impossible. Now, I don’t just believe it’s possible—I think it’s better.

The textures are luscious, the flavors are spot on, and the joy of watching someone take a bite and say, “Wait, this is vegan?” is unmatched.

If you’ve been hesitant, start with one of these recipes.

You might just surprise yourself—and everyone lucky enough to snag a slice, cookie, or cupcake.