Vegan bakers, come in

feinicstine

I have questions!

1) What are your favorite dairy substitutes for baking (milk and butter)?

2) What is your favorite egg substitute for baking?

noyomoco

I'm not a Vegan baker, but I've heard this book is wonderful: http://www.amazon.com/Vegan-Cupcakes-Take-Over-World/dp/1569242739. Their website has some great ideas too: http://www.theppk.com/vegan-baking-the-post-punk-kitchen-shows-you-how/. Hope this helps!

TPOX

I like Earth Balance for butter (not smart balance!!)

 For egg, I use 1 tablespoon ground flax seed + 3 tablespoons water. 

darkling_glory

Yes! Earth balance is a great butter sub! 

For milk, I prefer unsweetened soy, but I'll also used unsweetened almond. They are both pretty neutral.

For eggs, it depends on what I'm making. For muffins, I like to use mashed banana (as long as the banana isn't too ripe, you won't get a lot of banana-y taste in there).

I've used ener-g egg replacer in a pinch, but to me it leaves kind of an aftertaste in your mouth.

Flax "eggs" are great. As PP poster said 1 tbs ground flax +3 tbs water. Mix together really well and it will firm up a bit. You can also use chia seeds.

Vegan Cupcakes and Vegan Pie by Isa are fantastic. She runs the PPK and there are tons of great recipes on there.

My favorite vegan chocolate cake doesn't even use any subs. http://www.instructables.com/id/The-BEST-chococlate-cake-ever...that-happens-to-be/ 

catskitch

I use unsweetened soy milk (westsoy brand) and the only ingredients are soybeans and water. That's it!

for butter, I use Earth Balance. A lot of the recipes call for oil too

For frosting, I use a mix of Earth Balance and Spectrum Shortening.

Most recipes I've come across don't have egg substitutes at all. It does have an addition of a tiny bit of vinegar to react with the baking soda.

mamie&cc

I've used coconut milk for baking with great success.