If you’ve ever wanted to enjoy your favourite cake recipe in a 100% vegan way without compromising taste, texture, or fluffiness, you’re in the right place. With the rise of plant-based diets, healthy baking, and sustainable cooking, vegan cakes are trending more than ever. The good news? Converting a classic recipe into a vegan-friendly version is easier than you think—all it takes is a few clever substitutions.
Step 1: swap your dairy milk for vegan milk
The easiest place to start is with milk. Replace cow’s milk with a vegan alternative on a 1:1 ratio. For cakes, high-protein vegan milks like soy or oat milk usually give the best results because they help with structure and texture.
Pro tip: Be careful with stronger-flavoured options such as coconut or almond milk. Some carry a strong taste – or even an aftertaste – that may overpower your cake. If you want a neutral flavour, stick to soy or oat.
Step 2: replace butter with vegan butter
Butter contributes to richness and tenderness in cakes, and luckily, vegan butter works almost the same. Use it as a straight 1:1 replacement.
A word of caution: coconut oil is not the same as vegan butter. Unless a recipe specifically calls for coconut oil, it can change both the texture and flavour of your cake.
Step 3: replacing eggs (the tricky part!)
Eggs add binding, moisture, and lift, which makes them the hardest to substitute. But don’t worry – we’ve got you covered with this handy guide (see image above).
Here are some tried-and-true replacements:
- Chia seeds: 8g + 40ml water
- Ground flaxseed: 8g + 40ml water
- Pureed silken tofu: 60g
- Applesauce: 65g
- Mashed banana: 65g
- Avocado: 65g
- Coconut yogurt: ¼ cup
- Purée butternut squash: ¼ cup
- Aquafaba (chickpea water, whipped): 50g + 20ml water.
Remember: there’s no universal 1:1 ratio. The best choice depends on the cake type:
- Light cakes (sponge, chiffon) → aquafaba or flax/chia eggs
- Dense cakes (chocolate, banana bread, carrot cake) → applesauce, banana, or avocado
- Rich and moist cakes (cheesecakes, brownies) → silken tofu or yogurt
Step 4: mix, bake, and enjoy
Now that your recipe is fully vegan, simply follow the remaining steps as you normally would. You’ll be amazed at how indulgent and fluffy your cake can still be – without any animal products.
Final thoughts
Making your favourite cake recipe 100% vegan is not only doable but fun. With the right vegan milk substitute, dairy-free butter, and egg replacement, your cake will be just as delicious – if not more – than the original. Plus, you’ll be baking in a way that’s healthier, more sustainable, and perfect for today’s plant-based dessert trends. Whether it’s a vegan birthday cake, wedding cake, or weekend bake, you’ll have guilt-free indulgence every time.
Your next celebration (or sweet craving) can be cruelty-free, guilt-free, and absolutely mouth-watering.
