Many people find the idea of vegan baking mystifying – how can one get the same effects, tastes and textures without eggs, butter and milk? Believe us, it is very possible. And not only is it possible, it may even be better than traditional ways. Of course, what makes baking ‘vegan’ is the fact that no animal-derived ingredients are used in any way. And that means no eggs, too. But here’s the thing: There is no mysterious science to vegan baking. Almost everything you can bake, you can make easily in animal-free form instead.
- Once you’ve got a plan for those, the possibilities are nearly endless when it comes to the delicious vegan treats you can churn out.
- Margarine has been the traditional substitute for butter, but many brands are made with hydrogenated oils that can be damaging to your health.
- Many non-dairy milks can be sweetened or flavored. Opt for the plain, un-sweetened varieties to give you more control in your baking.
“The two big keys to delicious vegan baked goods are successful dairy and egg swap-ins. Once you’ve got a plan for those, the possibilities are nearly endless when it comes to the delicious vegan treats you can churn out.”