The Martha Stewart Show
Erin McKenna, of New York City vegan bakery BabyCakes, shares these secret tips for using baking substitutes to make allergen-free baked goods.
- Cow's milk can be substituted part-for-part by rice milk or soy milk
- Instead of eggs, you can use 3 tablespoons of applesauce for each egg
- You can substitute sugar with agave nectar, which comes from a cactus and can be found in your organic supermarket
- Use 2/3 cup agave nectar per 1 cup of sugar