Embracing vegan baking can seem daunting, but with the right substitutes and a touch of creativity, it becomes an exciting culinary adventure. Harriet’s of Hove is here to guide you through transforming traditional baking recipes into delightful vegan treats. This blog will explore various vegan substitutes like flax eggs and aquafaba, alongside Harriet’s exclusive dairy-free products like Mouse’s Favourite Vegan Gold Butter Alternative. Get ready to bake vegan cakes that impress with their taste and texture!

Essential Vegan Substitutes for Baking

Embracing vegan baking is an adventure in creativity and innovation, and with Harriet’s of Hove’s selection of organic, vegan-friendly ingredients, you’re well-equipped to begin. Let’s explore some of the essential substitutes that will help you recreate traditional baking recipes without any animal products.

1. Flax Eggs:

A cornerstone of vegan baking, flax eggs are perfect for binding ingredients together, much like traditional eggs. To make one flax egg, mix one tablespoon (about 15 grams) of ground flaxseed with three tablespoons (about 45 ml) of water. Let it sit for about 5 minutes until it thickens to a gel-like consistency. This substitute is ideal for cakes, muffins, and cookies, providing moisture and structure.

2. Aquafaba:

Often described as magic in vegan baking, aquafaba is the liquid left over from cooked chickpeas. You can also use the liquid from a tin of chickpeas. About three tablespoons (45 ml) of aquafaba is equivalent to one egg. It’s particularly useful for recipes that require egg whites, such as meringues and mousses. Whip it up until it’s frothy or forms stiff peaks, and it’s ready to use.

3. Dairy-Free Butter and Oils:

• Mouse’s Favourite Vegan Gold Butter Alternative: This is a superb butter replacement in vegan baking. Use it in a 1:1 ratio to replace butter in recipes for cakes and cookies to add richness without dairy.
• Coconut Oil: Measured in millilitres or grams, coconut oil is fantastic for adding moisture and flavour. It solidifies under cooler temperatures, which makes it great for recipes that require the fat to remain solid, like vegan pastries.
• Sunflower Oil: This oil is celebrated for its neutral flavour, making it an excellent choice for cakes where you want other flavours to stand out. Use it as you would vegetable oil in traditional recipes to keep your cakes moist without altering the taste.

Using these substitutes, you can convert almost any traditional baking recipe into a vegan-friendly delight, ensuring that your treats are not only delicious but also align with a cruelty-free lifestyle. Whether you’re preparing a batch of scones for afternoon tea or a celebratory birthday cake, these alternatives provide the textures and tastes you love while staying true to vegan principles.

Tips and Tricks for Vegan Baking Success

Balancing Ingredients:

Understanding the role of each ingredient is crucial in vegan baking. For example, adding apple cider vinegar or lemon juice to dairy-free milk can create a vegan “buttermilk,” enhancing the cake’s rise and improving its texture. This interaction not only mimics the effects of traditional buttermilk but also helps activate baking soda, which is essential for a light and airy cake.

Texture Adjustments:

To avoid dense and heavy cakes, it’s important to incorporate air into your batters. Sifting flour and other dry ingredients helps to aerate them, making your cakes lighter. Additionally, using ingredients like apple sauce or mashed bananas can add moisture to your cakes, preventing them from becoming too dry. These fruit-based substitutes also add natural sweetness and flavour, reducing the need for added sugars.

Vegan Recipes to Try:

Classic Vanilla Cake

Utilise Harriet’s Vegan Gold Butter Alternative and a flax egg to create a moist and tender crumb. This cake is perfect for birthdays and special occasions, offering a classic flavour that everyone loves.

Ingredients: 

200g self-raising flour

200g sugar

200g Vegan Gold Butter Alternative

2 flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, set aside for 5 mins)

1 tsp vanilla extract

120ml dairy-free milk

Prepare: Preheat your oven to 180°C (350°F). Grease an 8-inch cake pan.

Mix: In a large bowl, cream together the Vegan Gold Butter Alternative and sugar until light. Add flax eggs and vanilla, mixing until combined. Alternately add flour and dairy-free milk, starting and ending with flour, until just mixed.

Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean.

Cool & Serve: Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Decorate as desired and enjoy!

Chocolate Cake:

Incorporate aquafaba and sunflower oil for a rich, moist texture that chocolate lovers will adore. Aquafaba whips up to create a light and fluffy consistency, similar to traditional cakes made with eggs.

Ingredients:

225g all-purpose flour

350g sugar

75g cocoa powder

2 tsp baking powder

250ml water

100ml sunflower oil

80ml aquafaba

1 tsp vanilla extract

Instructions:

Prepare: Preheat your oven to 180°C (350°F). Grease and flour a 9-inch cake pan.

Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, and baking powder.

Combine Wet Ingredients: In another bowl, whisk together water, sunflower oil, aquafaba, and vanilla extract until well combined.

Make Batter: Pour the wet ingredients into the dry ingredients. Mix until smooth and well combined.

Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.

Cool & Serve: Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Decorate as desired and serve.

Lemon Drizzle Cake:

Use coconut oil and a touch of lemon extract for a zesty, fresh flavour that’s perfect for afternoon tea. The coconut oil provides a rich moisture base, while the lemon brings a bright, tangy flavour.

Ingredients:

225g self-raising flour

175g caster sugar

100g coconut oil, melted

1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set aside for 5 mins)

Zest and juice of 1 lemon

120ml dairy-free milk

Instructions:

Prepare: Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.

Mix Dry Ingredients: In a bowl, combine the self-raising flour and caster sugar.

Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, flax egg, lemon zest, lemon juice, and dairy-free milk.

Make Batter: Add the wet ingredients to the dry ingredients and stir until just combined.

Bake: Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.

Cool & Drizzle: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Drizzle with a simple icing made from powdered sugar and lemon juice if desired, and let cool completely.

Serve: Slice and enjoy, ideally with a cup of tea!

Vegan baking is not just an alternative but a revelation in taste and texture, allowing everyone to enjoy delicious cakes without any animal products. Harriet’s of Hove offers all the ingredients you need to explore this delightful world. Whether you’re a seasoned vegan baker or a newcomer, our products and tips will help you create perfect vegan cakes every time. Embrace the art of vegan baking and discover how simple and fulfilling it can be to make cakes that are not only good for you but also kind to the planet.