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.

Tracy's Peanut Butter Chocolate Chip Cookies

Almond Cake by The Buddhist Chef

Ube Pie by Sweet Simple Vegan

Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero

Sweet Loren’s Cookie Dough

Abe’s Muffins & Coffee Cakes

Daiya Vegan Cheesecake

Egg Replacements:

Binding: Flax egg (1 tbsp ground flax + 3 tbsp warm water), chia seed gel

Leavening: Baking soda + vinegar, mashed banana

Moisture/Richness: Applesauce, silken tofu, mashed avocado

Dairy Replacements:

Milk: Almond, soy, oat, or any plant-based milk

Butter: Plant-based butters, coconut oil (in moderation)

Buttermilk: Plant milk + 1 tbsp vinegar or lemon juice

Creams: Coconut cream, blended cashews

Start familiar – Try veganizing recipes you already know and love.

Make one swap at a time – Don’t overhaul everything on your first try.

Understand ingredient roles – Know if an egg is for binding, leavening, or moisture.

Measure carefully – Baking is chemistry, so ratios matter.

Let batters rest – Especially when using alternative flours or no gluten.