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How To: Vegan Baking

Learn how to make your favorite meals to accommodate your diet.

By Kiera MariePublished 4 years ago 3 min read
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Photo credit: https://www.taste.com.au/recipes/collections/vegan-baking

Vegan baking is probably the hardest thing to get right but in today's day and age, it seems like everyone is vegan. Whether you are vegan due to allergies, you don't want to hurt the animals, or maybe you just want to be like Kylie Jenner, substituting regular meals as vegan can be very tricky but I'm here to give you all the tips and tricks

I myself have been vegan for six years but not for reasons that you would think. I was diagnosed with a milk, egg, gluten, and red meat allergy when I was in high school so being a vegan is nothing new to me. When I was 17-years-old I got a job as a baker in my local bakery/coffee shop. I spent a lot of my time specializing in vegan and gluten free food. It was tough but it was all worth it.

Gluten-Free Baking:

Although being gluten-free is not the same as being vegan, sometimes they go hand in hand. If you wanted to make your own gluten free flour blend you could use white rice flour, tapioca flour, and potato starch. The measurements of these flours will differ from the size of your recipe but the standard measurements would be 1 cup of white rice flour, 1/2 cup of tapioca flour and potato starch. If you don't want to spend the money or take the time of making your own flour, you could go to your local grocery store and buy a gluten-free flour blend. I recommend King Arthur Gluten-Free Flour Blend.

! A tip for gluten-free baking !

If you are substituting gluten-free for regular flour you will want to put about 1/4-1/2 cup less than what the recipe says. If you don't it will cause the baked good to become very doughy and dense.

Vegan Baking:

When baking vegan, you can always substitute regular milk for any kind of dairy-free milk. Some options are almond milk, oat milk, coconut milk, or soy milk. Out of everything on this list almond milk is the best one to use because unlike coconut milk, it doesn't have a taste in the baked good.

Now comes the tricky part. Baking without egg can sometimes be impossible but over the years I've learned some tips and tricks on how to make it work. Below is a list of egg replacers.

Applesauce: You could 4 tablespoons to substitute one egg in most recipes. If you are using this substitute for cakes and cupcakes you might want to put not as much sugar in the recipe. Since applesauce is so high in sugar, it could develop a hard shell around the baked good.

Ground flax seed: Ground flax seed is best when making breads and brownies. Ground flax seed can help bread become very dense and can help brownies become very fudge-y. Mixing 1 tablespoon of flax seed and 3 tablespoons of water can replace 1 egg. Let the mixture sit for a few minutes to allow it to thicken.

Vinegar and Baking Soda: This method is my all-time favorite method for cakes and cupcakes. Add 1 teaspoon of baking soda and 1-2 tablespoons of vinegar to substitute 1 egg. This will help the cake to become light and fluffy.

Dairy-free yogurt: 3-4 tablespoons of yogurt per egg works great in cakes Bundt cakes.

Silken tofu: 4 tablespoons of silken tofu per egg works in brownies, cakes, and cupcakes.

Aquafaba: Aquafaba is the juice of garbanzo beans and is used to substitute egg whites. You will want to use 1/3 cup of the juice per egg and boil it in a pot. Once it starts boiling, take it off the stove, put it in a bowl and put it in the fridge overnight. Once you are ready to use it, whip the juice until it becomes stiff like egg whites.

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