About Whisk & Oat

Whisk & Oat is an independent guide to plant-based baking at home. We explain how to bake without eggs, butter or milk and still get a tender crumb, a crisp edge and a cake that holds together: which swaps work in which recipes, why they work, and what to do when they do not.

We write for home bakers who have gone vegan, bake for someone with an egg or dairy allergy, or simply want to understand what is in their flour, sugar and chocolate. We use US measurements, with grams where precision matters.

What we cover

• Baking Basics: egg, butter and milk replacements, flours, sugars and "is it vegan?" questions.
• Cakes & Cupcakes, Cookies & Bars and Pies, Pastry & Bread.
• Vegan Bakeries: guides to places that bake without animal products, checked against each bakery's own information.

A note on allergies

Vegan means no animal products; it does not mean free from nuts, soy, gluten or other allergens. If you bake for someone with a food allergy, check every label and ask a medical professional when in doubt.

What we do not do

We do not sell baked goods or ingredients, take payment to feature products or run sponsored posts.

About this domain

This address once belonged to a vegan bakery in New York City, which closed in 2023. Whisk & Oat is a new and independent project. It is not that bakery, does not sell its cakes and is not affiliated with it, its former owners or the restaurant group it belonged to.