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Vegan Baking vegetarianforlife.org.uk Vegan baking Discover how to create a range of tasty £2 vegan bakes – from light, airy sponges, to where traditional puddings, and eggless meringue sold Contents Introduction Introduction 2 Vegan baking is enjoying a wave of Even if someone isn’t vegan, they We hope that this guide provides Tips for egg- and dairy-free baking 4 popularity. In recent years, a number of might still exclude eggs or dairy from plenty of inspiration. If it has sparked Egg replacement guide 5 ready-made vegan cakes have their diet because of allergies or your appetite to learn more, Vegetarian launched in supermarkets – and many religious beliefs. By learning and for Life also runs one-day vegan RECIPES catering suppliers have been applying the secrets of vegan baking, baking courses for professional Cakes and biscuits: increasing their vegan ranges, too. you will ensure that your tasty bakes caterers. These will give your team the Lemon shortbread biscuits 7 With the number of vegans on the can be enjoyed by all. tools for success to use tried-and- Victoria sponge cake 8 rise – almost trebling in UK residential Moving away from using dairy and tested egg- and dairy- replacements to Fruit scones 10 care homes, according to Vegetarian eggs might seem difficult at first. But a create a variety of delicious desserts. Brownies 11 for Life’s recent survey – the demand few simple switches will enable you to Happy vegan baking! Banana bread 12 for satisfying vegan desserts is enjoy your favourite baked treats, Savoury rosemary and rye muffins 13 increasing, too. animal-product free. Rich fruit cake 15 Just because someone chooses to be Chocolate orange cake 16 vegan doesn’t mean that they should Puddings: miss out on their favourite sweet treats. Sticky toffee pudding 19 Enjoyment of food is an important Lemon meringue pie 20 aspect of life. And if someone is Pies and pastries: receiving care, food can feel more M’hancha 23 important still. The smells and tastes of Puff pastry tartlets 24 baking can evoke fond memories. If Chocolate and orange pumpkin pie 27 someone is struggling to eat and losing Creamy mushroom and ‘chicken’ pie 28 weight, providing a tempting slice of their favourite cake and a cuppa can be Accompaniments: 29 an easy, enjoyable way for them to get Vegan afternoon tea 29 those much-needed extra calories. Simple vegan custard 30 Cashew cream 30 Easy ‘cheat’ products 31 Vegan butters and margarines 32 Cake decoration 32 Ready-made cakes 33 Vegan biscuits 35 Vegetarian for Life Vegetarian for Life is a charity [email protected] registered in England and Wales, 0161 257 0887 number 1120687 83 Ducie Street, Manchester M1 2JQ Company number 6294709 © Vegetarian for Life 2020 2 3 Tips for egg- and dairy-free baking Egg replacement guide Vegan baking is much easier than you 3. When it comes to alternatives to EGG HOW MUCH might think – often all you need to do egg for baking projects, different REPLACER EQUIVALENT TO 1 EGG BEST USED IN AVAILABLE FROM is make a few simple swaps. Here are recipes require different Commercial 1½ teaspoon and 2 Biscuits/ Health food our roving chefs’ top tips for successful approaches – not all substitutes egg replacer, tablespoons water – use cookies – shops, vegan baking. work interchangeably. Some e.g. Ener-G as directed on the items that are supermarket free- replacements work well for cookies Egg or Orgran packet. crispy. from/specialty 1. Switch butter for a dairy-free and bars, some are good for the No Egg food shelves. alternative such as Pure, Vitalite, lighter batters of cakes and quick Naturli or the Stork baking block. breads, while others can also lend Banana ½ a medium-large Use in banana Widely available. 2. If a recipe requires milk, simply themselves well to savoury baking. banana, mashed cake. Works swap it for a plant-based See our egg replacement chart on thoroughly. well in alternative, such as soya or almond pages 5 and 6. pancakes too. milk. Will of course add banana flavour to a dish. Apple cider 1 teaspoon of baking Works well for Supermarkets and Simple swaps vinegar and powder/soda mixed with cakes and health food shops. baking 1 tablespoon of vinegar. sponges. l Apple crumble – simply substitute l Scones – switch butter for vegan powder You could also use white butter for vegan butter or butter/margarine and milk for a vinegar. margarine. plant-based alternative. l Pies/sausage rolls – use Jus-Rol or l Bread – yeast should be vegan. Flaxseed Mix 1 tablespoon of Works well in Most supermarkets another vegan alternative ready- Skip the egg wash and try brushing (linseed) and finely ground brown flax savoury and health food made pastry. with soya or oat milk instead. chia seed or white chia seed dishes such as shops. l Cheesecake – use vegan-friendly l Banana bread – skip the egg powder with 3 pastries, and biscuits and vegan butter for the because bananas are a great egg- tablespoons of water. sweet or base. Swap the topping ingredients replacement. Whisk thoroughly and let savoury for vegan products such as vegan l Any meringue-type recipe – use sit for 5–10 minutes. muffins. cream cheese. Why not try making aquafaba (see egg replacement Keep in mind that flax a Lotus Biscoff cheesecake using guide). and chia are highly Lotus Biscoff brand biscuits for the l Butter icing – simply swap butter perishable once the base, and Lotus Biscoff spread in for a dairy-free alternative. seeds are ground. the topping? 4 5 CAKES & BISCUITS EGG HOW MUCH REPLACER EQUIVALENT TO 1 EGG BEST USED IN AVAILABLE FROM Apple sauce 60g or 4 tablespoons. Works well in Most moist bakes supermarkets, such as some catering sponges, suppliers or make various cakes, your own. and brownies. Aquafaba: This 3 tablespoons of It’s especially Widely available. is the liquid aquafaba is equivalent to good for from a can of about 1 whole egg, while meringues; chickpeas. The 2 tablespoons of we’d say it’s protein from aquafaba is equivalent to even better the beans about one egg white. A than egg leaches out 400g can of chickpeas white. Also into the water yields approximately 8 to macarons, and makes 12 tablespoons. mayonnaise, that water mousse. very similar in behaviour to egg whites Lemon shortbread biscuits Silken tofu 56 grams or ¼ cup. Good for Supermarkets and Time to prepare 10 minutes 1 Preheat oven to 180°C/360°F/gas quiche, in many catering Time to cook 10 –15 minutes mark 4. mousse and suppliers. Makes approximately 20 biscuits 2 Place the flour, salt and margarine can be added Gluten-free into a bowl and gently rub in with your to certain fingertips. dishes to fortify. l 125g/scant 4½oz gluten-free plain 3 Add the sugar and lemon zest. Stir, flour. I used Doves Farm when then bring together into a ball. Gram flour 3 tablespoons of flour A good binder Most testing this recipe 4 Dust your work surface and rolling mixed with 3 and leavening supermarkets and l Pinch of salt pin with a little flour and gently roll out tablespoons of water. agent. Good health food shops. l 75g/generous 2½oz vegan the dough. for scones, margarine, straight from the fridge 5 Cut the dough into biscuits and place cookies and l 45g/1½oz caster sugar plus a little onto a lined baking sheet. Dust the biscotti. Can extra to sprinkle on top of the biscuits with a little extra sugar. also be used biscuits 6 Bake for 10 –15 minutes or until golden. to make l 1 lemon, zest only As the biscuits cool, they will crispen. omelettes, pancakes and CHEF’S TIP Can be stored in an airtight container for up to 5 days quiches. 6 7 CAKES & BISCUITS 1 Preheat the oven to 180°C/360°F/gas 8 Let the cake cool in the cake tins for mark 4. Grease two 23cm cake tins and 5–10 minutes. line with greased parchment paper. 9 To remove from the tins, run a knife Sprinkle lightly around the edges to loosen, then with flour. carefully invert the cakes onto your 2 In a measuring cup, combine the hand. Remove the parchment paper almond milk and vinegar. Let it sit for a and place on a wire rack to cool few minutes until it curdles. completely. 3 Drain the chickpeas to collect the liquid from the can. With a handheld For the buttercream: mixer, mix on low-to-medium speed 1 Using a mixer, beat the vegan butter for about 1 minute, until light and for about 2 minutes, until light and foamy. Set aside. fluffy. Reduce the speed, then add in 4 In a large bowl, add the softened 2 cups of icing sugar, and the vanilla butter and sugar. Stir to combine. extract. 5 Beat on medium speed with the 2 Beat on low, then switch to medium handheld mixer for about 3 minutes or speed and beat for a couple of minutes until light and fluffy. Add the vanilla until light and fluffy. extract and combine. 3 Add in the remaining icing sugar and 6 Using a low speed, add the almond mix. If the buttercream seems too thick, milk mixture and aquafaba and mix. add more milk. If the buttercream Next add the flour. Sprinkle the baking seems too thin, add more icing sugar powder and salt on top of the flour and until a desirable consistency is reached. mix on low for 1 to 2 minutes, until well 4 Spread the buttercream evenly on combined.
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