Vegan Baking Q and A

I think one of the hardest things about being plant based is baking, as most conventional cakes, biscuits, tarts and pastries rely on ingredients such as eggs, butter and even honey.

Below I will answer some of the most common questions I’m asked about vegan baking. If you have any other questions I haven’t answered leave them below in the comments 😊

Jamie Oliver in my opinion is a king of food, and his website has some great recipes for vegan baking if you want to have a look. I also love Deliciously Ella, and Oh She Glows.

Keep in mind that I am not a nutritionist or chef just a lover of all things baking 👨‍🍳

What works instead of eggs in sweet bakes without compromising on taste ? 

  • You need to first determine if you need an egg for rising or leavening purposes.
  • Flaxseed egg has no taste and is very simple to make – just mix together flax seeds and hot water – amount depends on bake. Best for leavening.
  • Mashed banana – simply use half a banana per egg for binding.
  • 1 tablespoon coconut oil and hot water mixed together will help cakes to rise.

What plant based milks work best for different recipes 

  • Soya milk is best for rich desserts such as chocolate cake or pudding.
  • Oat or coconut milk is good for lighter recipes such as cookies or tarts.
  • Almond milk will lend a slightly nutty taste to bakes and is not good for fruity cakes or tarts.

What can I use instead of butter ? 

  • The best by far is if you can get your hands on a lovely vegan butter, if not coconut oil will work almost as well but will make the cake or biscuit more dense. I believe some people also use unsweetened apple sauce, which I have not tried.

What is a good honey substitute ?

  • I find that maple syrup, coconut nectar or agave syrup, mimics the honey texture.

What is your favourite vegan icing ?

  • I love to use cocoa powder, vegan butter and a little maple syrup,  or simply coconut yogurt and crushed berries.



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