Through numerous conversations with people who are either unfamiliar with vegan recipes, or are just starting out with a vegan diet, it seems that the general consensus is that vegan baking means you have to kiss your chocolately, gooey, fluffy and decadent foods goodbye and say hello to dry, boring nasty lumps of gross.
Seeing as we are on a Vegan blog site (Howdy The Flaming Vegan!), most of you probably know that this is not true in the slightest. However, I’m hoping you’ll learn something new and grab at least one of two little tips that you can add to your baking adventures. If you are completely new to vegan baking, I hope this post will help you! If anyone has any other tips/substitutions that I have not mentioned, let me know in the comments!
I’ll break it down into sections so it is easier to scan:
DAIRY BUTTER SUBSTITUTIONS
• Unsweetened Apple Sauce (great for cakes, muffins, cupcakes, brownies, pancakes…)
• Canned or Pureed Pumpkin – Great for muffins, breads and certain cookies (can give quite a distinct flavour, so keep that in mind)
• Pureed Fruits – Great in fruit cakes and certain cookies (non-chocolate)
• Avocado – Amazing for Raw Desserts. Avocado can also be using to making creamy fillings, puddings and frostings.
• Coconut Oil and Coconut Butter – Coconut oil is a very healthy oil to add to your diet. It is also used in many beauty products as it has wonderful healing properties.
• Non-Dairy Yogurt – Works well in pancakes. Make sure to get the unsweetened kind.
DAIRY MILK SUBSTITUTIONS
• Soy Milk • Almond Milk (my favourite!)
• Rice Milk
• Hemp Milk
• Oat Milk
• Coconut Milk
Non-daily milk Brands: Rice Dream, Pacific, Blue Diamond, Silk, So Delicious
CREAM CHEESE SUBSTITUTIONS
• Tofutti makes a vegan cream cheese (Never tried it myself, but it is worth checking out if you don’t want to make your own)
VEGAN ICING/FROSTING/WHIPPED CREAM
• Avocado, Sweetener + Cacao Powder makes for a kick ass chocolate frosting. Click for Recipe
• Make a creamy wonderful frosting with soaked cashews. Click for Recipe
NATURAL VEGAN FOOD DYES
• Red: Red Beet Juice
• Yellow: Turmeric or Yellow Beet Juice
• Green: Kale/Spinach Juice or Matcha Green Tea Powder
• Purple/Blue: Blueberries
• Brown: Cacao Powder
VEGAN CHOCOLATE CHIPS
• Carob Chips (sweetened/unsweetened)
• Cacao Nibs (naturally bitter, but you can find sweetened nibs)
• Mix chia seeds with water/milk, along with any sweeteners, cacao powder or other ingredients, stir and allow the chia seeds to congeal until they become gelatinous and create a thick pudding. Blend in a processor if you don’t want a tapioca-type consistency.
• Bob's Red Mill Egg Replacer - Made from wheat and soy.
• Flax seeds - Add one tablespoon of flax meal to 3 tablespoon (or Ratio 1:3) of water and mix together and treat this as you would 1 egg.
• Silken Tofu
• Chia Seeds - Stir in 1 tbs of Chia seeds into 3 tbs of water and let it sit for a few minutes until the chia seeds expand and become gelatinous.
WHITE SUGAR SUBSTITUTIONS
• Lucuma Powder
• Pure Maple Syrup
• Yacon Syrup
• Brown Rice Syrup
• Agave Syrup
• Dates (sugar) or Paste
• Coconut Sap
• Stevia (powder or liquid)
WHITE FLOUR SUBSTITUTIONS / GLUTEN FREE FLOUR
• Coconut Flour (This smells AMAZING) (Gluten Free)
• Almond/Cashew/any other nuts Flour (Just grind them up until they are fine powder!) (Gluten Free)
• Oat Flour (Good for oatmeal cookies, breads, muffins and pancakes) (Wheat Free, not Gluten Free)
• Buckwheat Flour (Gluten Free)
• Quinoa Flour (Gluten Free)
• Tapioca Flour (Gluten Free)
• Chia Flour (Gluten Free)
• Brown Rice Flour (Gluten Free)
• Amaranth Flour (Gluten Free)
• Rye Flour (Wheat Free, not Gluten Free)
• Flax Seed Flour/Meal (Gluten Free)
• Chickpea Flour (Also called Besan) (Gluten Free)
• Arrowroot Flour (Gluten Free)
Happy baking! --Clare