One may think that it is nearly impossible to bake without milk, butter, and eggs, but nothing could be farther from the truth. Vegan baking offers so many opportunities to think outside of the (cake)box. In fact, vegan baking is really easy if you make a few modifications. Added bonus: no risk of Salmonella, so go ahead, lick the spatula and the bowl!
Here are a few tips to turn any “normal” recipe into vegan baking success…
- Eggs can be replaced by vinegar and baking soda, ground flaxseed and water, a ripe banana, applesauce, silken tofu, and commercial egg replacer powder. Check out this informative link for specifics: Egg Substitutes In Baking | Egg Replacements
- Recipes requiring dairy milk can be upgraded by using non-dairy milks such as almond milk, coconut milk, oat and hazelnut milk, cashew milk, or soy milk.
- Replace 1 cup of buttermilk with 1 cup of non-dairy milk plus 1 tablespoon of lemon juice or vinegar. Allow mixture to stand for about 10 minutes before adding to recipe.
- Sweetened condensed milk can be replaced by 4 oz silken tofu, 1/4 c non-dairy milk, and 1/4 c maple syrup or brown rice syrup. Blend together until smooth.
- Evaporated milk can be made by adding thickener such as arrowroot, kadzu root, or cornstarch to non-dairy milk.
- Dairy butter can be replaced by Earth Balance, which is a blend of non-hydrogenated oils.
- A heart-healthy alternative to oil in most recipes is applesauce, but if you insist on using oil, choose a unrefined oil, such olive oil or coconut oil. Here are some great tips on cooking with coconut oil: How to cook with coconut oil « 100 Days of Real Food
For more helpful tips and information, I recommend Colleen Patrick-Goudreau » The Joy of Vegan Baking