A Guide to Vegan Baking
By Aaron Calder. Fundraising Officer.
Vegan baking is easy by making a few swaps that often use healthier ingredients. When I baked my first sponge cake it was a bit of a disaster and enough to put me off but, I tried again, and the second time was as good as a regular cake. Now after making several cakes and perfecting the recipe I can say with confidence that my cakes are better than some of the non-vegan cakes I’ve eaten in the past.
Traditionally when baking you need eggs to help bind the ingredients and things like butter, cream, milk. There are several swaps for eggs you can use milled chia or flaxseeds, mashed banana, aquafaba (chickpea water), tofu, apple sauce, peanut butter, chickpea flour and shop bought egg replacements. I’ve tried using
most of them and you get different results, but my favourite is a mix of milled chia seeds, baking soda, apple cider vinegar (or lemon juice) and soya milk. This combination gives a fluffy, light, moist sponge that would fool any non-vegan.
I always thought you needed eggs to make waffles and pancakes, but it works just as well without them. Every time I make pancakes or waffles, I’ll use a different flour, plant-based milk and add things like cocoa powder, seeds, nuts protein powder, spices and fruits. That way I never get bored and I’m getting a variety of foods into my diet.
There are so many baking substitutes available from major supermarkets that you can even use a non-vegan recipe and swap any animal ingredients for plant-based options. Use dairy free spread not butter, plant creams, dairy free chocolate and so much more.
One of my favourite desserts is an egg free meringue using chickpea water which you’d normally throw away. It’s great for baking and making mayo too.
Here are 3 of my favourite recipes: