One of the most common questions I get asked as a vegan baker is hands down “how do you bake without eggs?”. My answer is always the same: “Baking is science. If you replace the egg with something that causes the same reaction, it doesn't matter that there are no eggs in the recipe.” Finding that replacement then becomes the task at hand. And there are A TON of options out there. If you Google “egg replacements for vegan baking” you'll get all sorts of charts and lists and I would guess most of them are created by either: a) non-vegans who haven't actually tried them b) vegans who have forgotten what real cake and cookies are supposed to taste...
So maybe you’re vegan and craving some cookies. Maybe your friend or co-worker who’s vegan just asked you to make them a birthday cake. Maybe you’re new to this whole vegan thing altogether. Either way you’re looking online scratching your head and wondering what the heck vegan baking is, what ingredients you can use and why anyone would do that anyway. So today on Ask a Vegan Baker we’re taking it back to basics and going over what vegan baking is, what ingredients you can and cannot use and how it’s different from other diets like gluten free and keto. What Vegan Baking Is Vegan baking means you're not using any animal products in your recipes. So while traditionally most...
With so many options out there when it comes to plant based milks, it can be hard to decide which one you should use when baking. Different vegan milks have different textures, taste and nutritional content and those are all going to play a part in how your recipe comes out in the end. Almond Milk/Oat Milk/ Soy Milk Almond, oat or soy milk will be your best bet as a one-size-fits-all ingredient. They have the closest texture to cow's milk and can be subbed out 1-for-1 in most recipes. Rice Milk/Hemp Milk Rice or hemp milk on the other hand are more diluted and have a more watery texture so they're not ideal as a replacement. Coconut Milk Coconut...
If your vegan buttercream is falling apart, odds are it’s a problem with your recipe. And today on Ask a Vegan Baker we’re talking about exactly what could be going wrong and how you can make sure your vegan buttercream doesn’t fall apart by: Being aware of your base’s melting point Making sure you have the right balance of wet and dry ingredients Making the choice between vegan butter or shortening Melting Points The first thing that could be going wrong if your vegan buttercream is falling apart is that you might be using a butter substitute that has a lower melting point, meaning it will start melting at a lower temperature. Different brands have different melting points and you...
When it comes to baking, there's nothing more classic than a perfect bite of a chocolate chip cookie. Soft, crunchy, with big chocolate chunks or lots of smaller chocolate drops, there are A LOT of ways to make a chocolate chip cookie but what is the key to making the best EVER? In my opinion, it's all about that base, baby! Watch the video below to see my best tip for making the best chocolate chip cookies that will leave your mouth watering just thinking of them. And if you want the recipe to my perfect vegan chocolate chip cookies, it's included in my newest eBook Vegan Baking 101: A Beginner's Guide to Veganizing Dessert Staples. You can buy it...
