No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Vegan Baking Substitutes

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


Comments (4)

  • SweetCare 21 Nov, 2013

    Thank you so much for 2 year old son is allergic to eggs and milk and I remember a while back watching your show and you saying we can use applesauce instead of eggs-searched it up now to get the measurement. I can actually make him a good cake for his birthday!!! Thank you!

  • vesdajan 25 Jan, 2011

    I mostly want to point out that agave nectar is a fructose sugar. If you suffer from irritable bowel syndrome, as I do, you need to avoid agave.

  • eeyorehrl 3 Mar, 2008

    I actually use applesauce all the time in place of oil! It works really well.

  • setzler 16 Feb, 2008

    these are good ideas for baking if you don't have something that it may call for.