Have you ever wanted to experiment with some traditional recipes? Or to tinker with the too familiar family chocolate cake? Have you gone vegan or simply wish to try wearing a skin of a flexitarian? Whatever your intentions – vegan baking might seem tricky, but it’s a worthy endeavor.
And first of all, we want to find out how to omit butter, dairy and eggs in your cooking. Basically you have two ways. First – just to go find all-vegan margarine, milk or egg substitute and follow the same proportions in the recipe to get a vegan sweet. This sounds like no fun at all, but then this variant’s here just to get things done.
If you seek a little more fun just follow our lead.
Want to replace milk?
Try using an equal amount of unsweetened soymilk, almond milk or coconut milk instead. Think of a better complementation to the taste of the dish.
Want to substitute butter?
1. Try swapping it out for olive oil or any liquid gold of your choice. If you really need that buttery flavor after all, go for vegan shortening.
2. Another gorgeous choice is an avocado. Its buttery flesh gives the right amount of moisture and fat. Keep in mind its browning when exposed to air, so use it in chocolate cakes and brownies (pun intended).
Want to get rid of eggs?
1. Some flax seeds might come in handy. Mix 1 tablespoon of them with 3 tablespoons of water and let sit for 10 minutes. Use this formula as 1 egg substitute.
2. Applesauce is another tasty go-to ingredient. Use 1/4 cup of applesauce in place of 1 egg.
3. But probably the most versatile and unexpected substitute is aquafaba – the liquid in your canned chickpeas that you always used to pour down the drain. Trust on this one – it’s just wow! Aquafaba actually whips up beautifully and creates volume just like egg whites.