When we first added vegan options to the Santither Bakes cupcake range, we set ourselves a single non-negotiable rule: every vegan item had to taste just as good as its traditional counterpart. No dry sponges, no flavourless frosting, no apologetic little labels warning people that "this one is vegan." We wanted every customer to take a bite and simply enjoy it, regardless of whether they follow a plant-based diet or not. After years of testing, tweaking and tasting, we are proud to say we have achieved exactly that, and in this article we are sharing the principles and techniques that made it possible.
Replacing Eggs Without Losing Structure
Eggs play several roles in baking. They bind ingredients together, provide moisture, help the batter rise and contribute to the tender crumb that makes a cupcake feel light on your tongue. No single vegan ingredient does all of these things at once, which is why the best approach is to match your egg replacer to the specific job it needs to do in each recipe.
For binding, a flax egg is our most reliable option. Mix one tablespoon of ground flaxseed with three tablespoons of water, stir well and let it sit for five minutes until it becomes thick and gelatinous. This works beautifully in chocolate cupcakes, banana bread and dense fruit cakes where a rich, hearty texture is welcome. Chia seeds prepared the same way offer a similar result with a slightly more neutral flavour.
When lift and lightness are the priority, aquafaba is the star performer. This is simply the liquid from a tin of chickpeas, and it whips into stiff peaks just like egg whites. Three tablespoons of aquafaba replaces one whole egg, and it works wonders in sponge cakes, meringue-based frostings and anything that relies on airy volume. The first time we whipped aquafaba in the bakery, the whole team gathered around the mixer in disbelief watching it transform into a glossy, snow-white foam. It remains one of the most remarkable ingredients in a vegan baker's pantry.
Commercial egg replacer powders, usually made from a blend of starches and leavening agents, are a convenient all-purpose option that works well in most standard cupcake and cake recipes. They are predictable and easy to measure, which makes them a good choice when you are converting a favourite traditional recipe for the first time.
Dairy Alternatives That Deliver
Replacing cow's milk in baking is straightforward. Oat milk is our preferred choice because it has a naturally creamy texture and subtle sweetness that works well across a wide range of recipes. Soy milk is another excellent option, particularly for recipes that call for buttermilk, since you can make a vegan buttermilk substitute by adding a tablespoon of apple cider vinegar or lemon juice to a cup of soy milk and letting it curdle for five minutes. This mixture activates baking soda beautifully and produces a wonderfully tender crumb.
Coconut cream, scooped from the top of a chilled tin of full-fat coconut milk, is invaluable for rich ganaches, curds and fillings. Its high fat content gives a luscious mouthfeel that closely mimics heavy cream. Just be aware that it does impart a subtle coconut flavour, which works brilliantly with tropical and chocolate recipes but may not be ideal if you want a completely neutral base.
Achieving Moisture Without Butter
Butter contributes fat, flavour and tenderness to baked goods, so replacing it requires a thoughtful approach. A good-quality vegan block butter or margarine with a high fat content, ideally above seventy percent, is the simplest swap and works in virtually any recipe where you would use dairy butter. Look for brands that list vegetable oils as the primary ingredient rather than water, as higher-fat options produce better results in both sponges and frostings.
For certain recipes, neutral-flavoured oils like sunflower or light olive oil produce an incredibly moist sponge. Oil-based cake batters tend to stay softer for longer, which is one reason why many professional bakeries, including ours, use oil rather than butter in their everyday sponge recipes even when they are not baking vegan. A drizzle of good olive oil in a lemon and poppy seed cupcake adds a subtle depth that butter simply cannot replicate.
Fruit purees are another powerful tool for adding moisture and natural sweetness. Mashed banana, apple sauce and pureed dates all contribute moisture while reducing the amount of added fat and sugar. We use apple sauce in our vegan spiced carrot cupcakes, where it keeps the sponge incredibly soft and enhances the warm, autumnal flavour profile.
Vegan Frosting That Impresses
Frosting is where many vegan baking attempts fall short, but it does not have to be that way. A classic American-style buttercream made with vegan block butter, sifted icing sugar, a splash of oat milk and vanilla extract is virtually indistinguishable from the dairy version. The key is to beat it for a full five minutes on high speed so it becomes light, fluffy and pale in colour.
For a more sophisticated option, vegan Swiss meringue buttercream made with aquafaba is a game-changer. Whip the aquafaba to stiff peaks with sugar, then gradually beat in cubes of softened vegan butter. The texture is silky and smooth, with far less sweetness than American buttercream. It takes flavourings and colours beautifully and pipes like a dream.
Chocolate ganache made with dark chocolate and coconut cream is naturally vegan and tastes utterly indulgent. Use a ratio of equal parts chocolate to cream for a pourable glaze or two parts chocolate to one part cream for a thicker, pipeable consistency. This is our go-to finish for the vegan chocolate cupcakes in our sweet treats range, and it never fails to win over even the most dedicated dairy lovers.
Flavour Combinations We Love
Vegan baking opens up wonderful flavour possibilities because plant-based ingredients bring their own unique character to the table. Here are some of our favourite combinations that showcase what vegan baking can be at its best.
Dark chocolate and raspberry is a classic pairing that feels luxurious and celebratory. The tartness of fresh raspberries cuts through the richness of the chocolate sponge, while a dark chocolate ganache ties everything together. We fold freeze-dried raspberry pieces into the batter for pops of intense berry flavour throughout.
Lemon and coconut is a sunshine-bright combination perfect for spring and summer. A light, zesty lemon sponge topped with coconut buttercream and a scattering of toasted coconut flakes looks as beautiful as it tastes. The natural oils in the coconut keep the frosting silky, and the citrus lifts every bite.
Peanut butter and banana is a crowd-pleaser that works as both a cupcake and a layer cake. The banana adds moisture and natural sweetness to the sponge, while a swirl of smooth peanut butter through the buttercream adds protein and a deeply satisfying savoury edge. A drizzle of salted caramel sauce on top takes it to another level entirely.
Chai spice with maple frosting captures everything we love about cooler weather. Cinnamon, cardamom, ginger and a hint of black pepper warm the sponge, and the maple-sweetened buttercream adds a gentle, earthy sweetness that feels like a cosy blanket on a rainy afternoon.
The most important thing to remember about vegan baking is that it is not about making do with less. It is about embracing a different set of ingredients and techniques that can produce results every bit as delicious, beautiful and satisfying as traditional baking. At Santither Bakes, our vegan cupcakes and cakes are among our best sellers for a reason, and we hope this guide inspires you to discover the same joy in your own kitchen.