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Protein Baking for Vegans

Vegan Protein Baking 2

Just to be clear, I am not a vegan. I do have a few vegan friends, and I happen to really enjoy vegan food. When I created this site, I knew I didn’t want to leave you guys out of the mix, so I’m going to do my best to help make protein baking vegan friendly!

One of the biggest challenges of being vegan is getting enough protein. Cutting animal protein out of your diet makes protein supplementation a must. Luckily there are a lot of options. Hemp, pea and rice protein powders can be used in many Protein Buff recipes to help you get your daily protein in the tastiest way possible!

As a seasoned vegan, you are probably more familiar than I am with vegan baking ingredients, but here are a list of ingredient substitutions, some of which I use regularily anyway just because I love them.


  • To add some moisture to recipes to combat the drying effects of protein powder and erythritol, I usually use low-fat greek yogurt. Possible substitutions for vegans include soft tofu (pureed), or plain soy or coconut, or other vegan yogurts.
  • My milk of choice is unsweetened almond milk. It’s low in calories, high in nutrients, and has a nice mild flavor. You can also use organic soy milk (less likely to be GMO than non-organic), coconut milk (the kind that comes in a carton, not a can), and hemp milk. Rice milk works, but is fairly nutritionally void. For a full fat option, you can use canned coconut milk or cream (the canned variety), or any other vegan cream substitutes you enjoy.
  • Vegan egg substitutions (per 1 egg) include 1/4 cup pureed soft tofu, egg replacer like Ener-G, 1 tsp flax seed meal mixed with 1/4 cup water, 1 tsp baking soda mixed with 1 tbsp white or apple cider vinegar, vegan buttermilk (1/4 cup vegan milk + 1 tsp vinegar/lemon juice, or 1/4 cup pureed fruit/pumpkin/sweet potato. These all have applications that they are best for. Check out for more details.
  • For oils you’ve got a lot of great options, as the only things you can’t use are butter or lard. I love coconut oil, and you can use it in pretty much anything. Nut butters can be used instead if you wish to reduce the fat content of the recipe and/or increase the nutrients and fiber. Coconut cream is another option, as is palm oil shortening, which I haven’t tried yet myself, but I plan to.
  • Now for the most important part, the protein powder! Hemp, pea, and other vegan protein powder blends can be used in savory or chocolate applications. Brown rice protein would be my suggested for an all around powder to substitute for the whey protein I use in most of my recipes.


Sometime soon I would like to create a whole series of specific vegan recipes, and also play around with the different vegan protein powders so I can be of more help to you guys. Please help me out if you have any other tips or resources I can share here for other vegan protein bakers! (Send me an email at

I’d Love To Hear Your Thoughts!

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