Vegan baking - top tips
March 26, 2020With The Great British Bake-Off having just taken place, we 're sure lots of people have been inspired to get in the kitchen and start whipping up their own batches of roulades, jumbles and marjolaines "¦ but what if you want to do some vegan baking? If you're new to dairy-free or vegan cooking, here are a few tips to help you get started.
Non-dairy milk
There are different flavours of non-dairy milk that can be used in vegan baking, whether you want vanilla, plain or even chocolate. Use the same amount that the recipe calls for, whether you 're using soy, oat or rice milk.
Egg substitutes
You can use flax eggs instead of eggs from hens when vegan baking. Simply grind up some flax seeds in a blender until it 's in powder form then add your water in slowly until you end up with a lovely gooey mixture. Three tablespoons of this mixture is the equivalent of one egg. "Aquafaba" is another great egg alternative that could potentially revolutionise your vegan egg-free baking. Check out this article about just some of the uses of this amazing (and free, if you already have a tin of chickpeas) egg white replacer that includes meringues, Baked Alaska and Marshmallows.
Non-hydrogenated butter substitutes
There are many of these available for vegan bakers so do some experimenting to see which one you prefer. You can use margarine instead of butter.