About Vegan Baking

Fasting-friendly or vegan baked goods can be just as delicious and fluffy as their traditional counterparts, as long as we understand the role of each ingredient and how to replace it successfully.

Egg substitutes — eggs serve multiple roles in recipes: they bind the batter, add air and provide moisture. A few excellent alternatives:

• Psyllium husks — 1 tbsp + 3 tbsp water = 1 egg. The gel formed binds the dough excellently.
• Ground flaxseeds — 1 tbsp + 3 tbsp water, left for 5 minutes. Also adds omega-3 fatty acids.
• Banana purée — ½ ripe banana replaces 1 egg, adding natural sweetness and moisture.
• Aquafaba — the liquid from a can of chickpeas, whipped to a foam, replaces egg white.

Milk and dairy substitutes — plant-based drinks (soy, oat, almond, coconut) behave similarly to milk in recipes. Soy drink has the highest protein content and performs best in baked goods that require structure.

Butter substitutes — solid coconut oil (in equal measure to the butter) or avocado oil works well in cakes and biscuits. Peanut butter or almond butter adds flavour and moisture in heartier recipes.

Leavening agents — baking soda activated with vinegar or lemon juice, lactose-free baking powder and unslaked ammonium carbonate (for traditional crispy biscuits) are your best friends in vegan baking.

Alternative sweeteners — instead of refined sugar you can use erythritol, xylitol, agave syrup or blended dates. These reduce the glycaemic index of the preparations and add valuable micronutrients.

With a little practice and curiosity, you will discover that vegan recipes can become just as indulgent and satisfying as any other cake. Enjoy and happy baking!