✨🥖 Turning New Subscribers into Confident Vegan Bakers 🥖✨

What happens when a vegan baking enthusiast and blogger wants to connect with her readers on a personal level? You create a 5-part Welcome Series to tackle the most common “5 Vegan Baking Mistakes.”

The goal? To feel like a friend sharing tips in the kitchen, not a lecture on substitutions. I crafted each email to be as warm and approachable as it was informative, guiding subscribers with fun, relatable advice they could actually use.

Take a peek at the email below, then click through to read the full sequence—see how I bring a little flavor to the inbox!

Email 2: Vegan Baking Mistake #1

Subject Line: 🔍 Let’s crack the code on egg substitutes!

Hi, [Name]!

Welcome to Day 1 of 5 Vegan Baking Mistakes!

Today we’re answering the question,

“Does it matter what type of egg substitute I use?”

The simple answer is, Yes, it matters! But here’s why…

In a recipe, the main purpose of eggs is to act as either a binder or leavening.

The choice of which substitute to use is determined by what the egg is intended to do!

Not just any egg replacement will work for any recipe. You’ve got to choose the right one for the job—by understanding how the ingredients work together.

Let’s say you are trying to achieve a soft, airy texture… you would want to use aquafaba!

Making a soft, airy treat with a substitute like silken tofu would be a mistake since tofu adds a dense texture to baked goods.

That being said… silken tofu would be a great substitute for bread, brownies, or cookies!

Speaking of alternatives that aren’t all made equally…fats!

Tomorrow, we’ll be breaking down the facts.

See you then, Client’s Name @clienthandle

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