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Vegan-ising traditional bakes is relatively simple, but equipping yourself with enough knowledge of basic baking principles will definitely help you choose the best substitutes.<\/p>\nThese days, access to vegan baked goods isn\u2019t difficult at all. In Cape Town, we are lucky enough to have entire doughnut shops dedicated to serving 100% vegan treats, and you\u2019ll be hard-pressed to find a local caf\u00e9 that doesn\u2019t have a slice (or two) of vegan cake on their menu. But what if you\u2019re more of a home baker or live outside of the city? Is it possible to vegan-ise any bake?<\/p>\n
Vegan-ising traditional bakes is relatively simple, but equipping yourself with enough knowledge of basic baking principles will definitely help you choose the best substitutes.<\/p>\n
There are two key ingredients you need to replace: eggs and fat. We\u2019ll show you some handy tips on how to choose the best substitute for each of these ingredients, so that you can enjoy your favourite sweet treats without harming any animals in the process.<\/p>\n
This is an important step when baking anything, but if you\u2019re vegan-ising a recipe, you\u2019ll have to choose one that is realistic enough. For example, avoid recipes like flourless chocolate cake or cr\u00e8me br\u00fbl\u00e9e\u2026 these desserts both require a lot of eggs and, as you\u2019ll learn, eggs are a tricky one to replace as they offer a very specific texture in recipes like the ones mentioned above. That\u2019s not to say you\u2019ll never be able to have a flourless chocolate cake as a vegan, but it might just be a bit tricky to replicate as a home cook.<\/p>\n
Simpler recipes like brownies, muffins, traditional cakes and loaves are a great place to start when first learning about baking with substitutions. The more you practice, the more you\u2019ll understand just how each substitution works in the recipe, which will allow you to experiment a bit more.<\/p>\n
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<\/a><\/div><\/div>\nThe function of an egg when baking changes depending on the recipe. In brownies, eggs are largely a leavening agent, while in cookies, they are a binding agent. In challah and brioche, they add texture and flavour. You\u2019ll need to use a different substitute depend on what you\u2019re baking, for example…<\/p>\n
Dairy-free Yoghurt<\/strong> is a great substitute for eggs in cakes, muffins, loaf cakes and cheesecakes. Basically, anything that relies on a creamy foundation. If a recipe requires fluffy eggs, then try using a dairy-free yoghurt like coconut or soy to yield the same effect. Flax \u2018Egg\u2019 <\/strong>is a good binding agent, especially for chewy cookies or crackers. Apple Sauce\/Mashed Banana<\/strong> will add moisture to cakes, breads, and even brownies. Aquafaba<\/strong> is chickpea brine, and by some miracle, when whisked, it behaves exactly like an egg white. A great substitute for egg whites, and you can make vegan meringue! It also can be used as a substitute for egg yolks\u00a0 \u2013 don\u2019t ask how, we don\u2019t know. Try it in this aquafaba vegan mayonnaise<\/a><\/p>\n Silken Tofu:<\/strong> Try silken tofu if you\u2019re wanting something a bit heavier, like a cheesecake. Starch Slurry:<\/strong> Corn, tapioca or arrowroot starch are essential when you need eggs as a thickening agent. Much like a cornstarch slurry will thicken a sauce, it serves a similar purpose here and is perfect for curds and custards. Vinegar & Baking Soda:<\/strong> A miracle concoction if you need a strong leavening agent. This mixture will give your cake a good rise. Use it in this Vegan Chocolate Bundt Cake with Avocado Oil<\/a>. Ratio: 1 tsp (5 ml) baking soda to 1 Tbsp (15 ml) vinegar = 1 egg<\/p>\n There are many plant-based fat alternatives; most are readily available and relatively cost effective. Oil-based cakes are very popular, even in non-vegan baking, as they are lighter and fluffier, so if you\u2019re into baking cakes, your substitution for fat may already be done for you. For other fat replacements, we suggest:<\/p>\n Neutral Oils (Canola, Grapeseed, Avocado):<\/strong> These are used in many different cakes and bakes and truly work well. Olive oil can also be used, but it does have a flavour, so make sure the main flavour of the bake is complemented. Try these Vegan Flapjacks with Whipped Coconut Cream & Berry Coulis<\/a>.<\/p>\n Coconut Oil:<\/strong> A great substitute for butter in pastries and scones. It needs to be used like butter in these circumstances, so solid at room temperature.<\/p>\n Coconut Cream\/Milk:<\/strong> A pretty much identical match to heavy cream or whole milk. Try it in this Vegan Passion Fruit & Coconut Tart<\/a>.<\/p>\n Nut Butter:<\/strong> This substitute obviously affects the texture and flavour of the bake, but adds a delicious nuttiness and density to the final product. It\u2019s great in brownies and muffins and also banana bread – hot tip.<\/p>\n
\nRatio: \u00bc cup (60 ml) yoghurt to 1 egg<\/p>\n
\nRatio: 1 Tbsp (15 ml) ground flaxseed + 3 Tbsp water = 1 egg. Whisk together and let sit for a few minutes until it coagulates.<\/p>\n
\nRatio: \u00bc cup (60 ml) to 1 egg<\/p>\n
\nRatio: 2 Tbsp (30 ml) aquafaba = 1 egg white | 1 Tbsp (15 ml) aquafaba = 1 egg yolk<\/p>\n
\nRatio: \u00bc cup (60 ml) to 1 egg<\/p>\n
\nRatio: 2 Tbsp (30 ml) starch + 3 Tbsp (45 ml) water = 1 egg<\/p>\nChoose your Fat Replacement<\/h4>\n
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