Because I have to avoid dairy and eggs when I bake, I'm essentially a vegan baker. I am so thankful for the many options available these days, both online with various blogs and social sites, as well as at the store, where I can find some fantastic substitutes for dairy and eggs. Here's a collection of some basics I almost always have on hand. All of these can be found at either Whole Foods or similar natural foods store, or they can be purchased online at Amazon (links below):
Coconut products: These have been a life (and recipe) saver for me! I use the boxed coconut milk and/or the coconut creamer as a substitute for cow milk in my recipes. The canned coconut milk is a wonderful substitute for heavy cream. Coconut yogurt (not pictured) is wonderful for baking as well.
Earth Balance: These 'Vegan Buttery Sticks' are a great substitute for real butter. Another great butter substitute is Spectrum Organic Shortening.
Enjoy Life Chocolate Chips: Great option for chocolate chip cookies. Whole Foods does have their own 365 brand of vegan chips as well.
Ground Flax Seed: This is my favorite substitute for eggs (1T ground flax + 3T water) in most recipes because it doesn't change the flavor too much and adds some healthy omega-3 fats.
Ener-G Egg Replacer: Another option for egg substitute in some recipes that don't call for too many eggs. Some people claim this product adds a funny taste to the recipe, so I always try the flax seed option first.
Gluten-free ingredients(not pictured): For gluten-free baking, I like to have on hand my 3 favorite GF flours - Superfine brown rice flour, potato starch, and tapioca flour. It's also important to have some xanthan gum, which provides structure and elasticity in GF recipes. Other handy GF flours include millet flour and sorghum flour, both great for GF breads.