Understanding Vegan Baking

Vegan baking avoids all animal products. This means no dairy, eggs, or honey. Instead, it uses plant-based alternatives to create textures and flavors that traditional baking relies on, often resulting in healthier and more ethical treats.

Eggs bind and leaven in baking. Vegan alternatives include flax or chia seeds mixed with water, mashed bananas, applesauce, silken tofu, and commercially prepared replacers. Each substitute offers unique properties and flavors to the final baked good.

Soy, almond, oat, and coconut milk can replace cow's milk. Coconut cream and soaked, blended cashews mimic heavy cream. These not only avoid dairy but can also add new dimensions of flavor to your baked goods.

Vegan butter is a common alternative, but don't overlook avocado, pureed fruits, or vegetable oils. These can add moisture and richness, often with less saturated fat and additional nutrients not found in traditional butter.

Instead of honey, try agave nectar, maple syrup, or molasses. These sweeteners come from plants and can provide complex flavors and moisture. Be aware that some sugars are processed with bone char, so look for certified vegan brands.

Baking soda and vinegar can create a chemical reaction that makes vegan cakes rise. Alternatively, using baking powder or self-rising flour can provide the necessary lift to your vegan baked goods without the need for eggs.

Aquafaba, the liquid from canned chickpeas, whips into a foam like egg whites for meringues and mousses. Black beans replace flour in brownies, adding protein and fiber. Vegan baking can be a delightful exploration beyond traditional methods.