Why Your Vegan Baking Isn’t Working (And How to Fix It)
You followed the recipe. Swapped eggs for flax. Subbed in plant milk. And yet—your cookies spread into puddles, your cake’s dense, and your muffins feel like rubber.
Sound familiar?
Vegan baking is equal parts science, structure, and substitution. But it can work—and when it does, it’s glorious.
Here’s why things go wrong (and how to fix them).
🧪 1. You’re Using the Wrong Egg Substitute
Not all egg replacements are created equal. The right substitute depends on what the egg’s job is in the recipe:
🍪 For Binding:
Flax/chia egg (1 tbsp flaxseed meal + 3 tbsp water)
Mashed banana (good for banana bread, muffins)
🍰 For Leavening:
Baking soda + vinegar (acid + alkali = bubbles!)
Aquafaba (chickpea brine—whips up like egg whites)
🎯 Tip: If a recipe uses more than 2 eggs, try to find a vegan version that’s already tested. More eggs = more structure to replace.
🧈 2. Your Fat Balance Is Off
Replacing butter with oil isn’t always 1:1.
Butter is solid at room temp, oil isn’t—this affects texture
Use solid fats like vegan butter or coconut oil when creaming
For moist bakes like brownies or cakes, oil works great
🧁 Too much oil = greasy. Too little = dry and crumbly.
🌾 3. You’re Overmixing
Plant-based batters can become gummy fast if overworked.
Stir just until combined once flour is added
Let batter rest for 5–10 mins before baking if using wholemeal flours
⚠️ Overmixed = rubbery texture. Treat it gently.
🌡️ 4. Your Oven Temp Is Lying
A dodgy oven can sabotage the best recipe.
Use an oven thermometer to verify the real internal temperature
Vegan bakes often need a little extra time—don’t open the door too early
🔥 Baking is heat + chemistry. Make sure your lab’s calibrated.
🥛 5. You’re Using the Wrong Plant Milk
Not all non-dairy milks behave the same.
Soy milk curdles well with acid—great for buttermilk subs
Almond/oat milks are lighter but may need thickeners
Coconut milk adds richness, but may overpower delicate flavours
🌱 Tip: Always use unsweetened, unflavoured milk unless the recipe says otherwise.
🧠 Final Thought: Vegan Baking Is a Craft
It’s not just swapping eggs and crossing your fingers. It’s learning how plant-based ingredients behave—and mastering the alchemy of texture, rise, and richness.
And when it clicks? You’re not “making do.” You’re making magic.
So keep going. Adjust, test, taste. Your next cake might just be the one that changes everything.
💬 Have a vegan baking disaster (or a surprising success)? Got a go-to egg replacement that never fails? Share it below—we’re all still learning to rise.