5 things that every vegan baker needs

At first, omitting all animal products from baking may seem like a near impossible feat – which is why we’ve come up with the 5 things that every vegan baker needs in their store cupboard.

With some practice and a few key substitutions at hand, it can be surprisingly easy! By making just a handful of swaps, you’ll be able to fool anyone into thinking you’d baked a traditionally made cake. Whether you are vegan or you are simply looking to cut down your reliance on animal products, then these substitutes are ideal for helping you bake the perfect plant-based desserts.

1. Milk alternatives

Today, there are so many dairy milk alternatives available that ridding it from your desserts has become incredibly easy. However, with so many on offer, it can seem difficult which one to choose. When it comes to cakes, unsweetened almond milk is a must-have, as it has a plain creamy taste which works perfectly in any bake. However, in raw/no-bake desserts, my favourite is rice milk, as it has a naturally sweet taste that heightens the flavour of any other ingredients.

2. Butter alternatives

Surprisingly, there are many ingredients that you can use instead of butter in a cake. The key thing is that you use something that still has a high fat content. Therefore, for a basic cupcake, dairy-free spreads are perfect. However, when it comes to healthier bakes, I like to substitute butter for olive oil, coconut oil, coconut butter or avocado. They provide the perfect creamy taste, as well as their own nutrients!

3. Egg alternatives

When it comes to removing eggs, you face the possibility of a cake lacking in moisture, or one that falls apart. To ensure this doesn’t happen, there are many options you can use to replace them. For cakes requiring only one or two eggs, replace them with either a chia ‘egg’ or a flax ‘egg’, which is 1tbsp flax/chia seeds + 2-3tbsp water. This combines everything together, and also aids moisture. But, for cakes needing a bit more moisture, I’ll also blend in an apple or a courgette.

4. Sugar alternatives

What many of us don’t actually know is that most standard refined sugar isn’t vegan friendly. Unless it’s organic, many table sugars are processed using bone char to remove its impurities. Therefore, it’s definitely essential that you check the labels on your sweeteners and find out if they’re vegan. In my baking, I like to cook with sweeteners such as stevia, maple syrup or coconut sugar, as I prefer using more natural ingredients.

5. Fruit for texture

Lastly, removing the animal products from your baking can result in a huge change in your cake’s composition. Even after swapping your ingredients for alternatives, what you bake can easily turn out different from what you expected. So, for the perfect texture I always like to add in an extra fruit or vegetable. For a fudgier result, and recipes like brownies, I like to add in an avocado. Or for a lighter, fluffier sponge, I blend and add in a banana, courgette or apple.