Vegan Baking: Have Your Batter and Eat It Too
By: Wanda Rybak
Published: June 13, 2011

Perhaps the easiest way to convince doubters of the palatablity of a vegan diet is with a batch of fresh out of the oven vegan cupcakes (or scones, or muffins, or pumpkin pie, you name it!). I have yet to meet someone who does not bite into one of my homemade pastries, let out a sultry "Yyyuuuuummmm" and then, immediately follow up with "This is vegan? Really?" Indeed, baking without eggs, dairy, gelatin or other animal based staples is no where near as difficult as one would imagine and with a little creativity, and the occasional small kitchen fire, quite delightful!
It all starts with a few substitutions: butter and milk is easy, just use one of the dozens of plant based alternatives. I like Earth Balance for butter and either coconut milk or cashew cream (depending on how rich I want it) for the milk. Do be sure to read ingredients on the butter substitutes, should you choose to use them; you want one with expeller pressed, not hydrogenated, oils, or say 'hello' to trans fats and chemicals.
Eggs are a bit more troubling. Used in baking as "binders," they are meant to hold everything together. Fortunately, they are far from the only available option. For those not worried about fat content oils are a perfectly acceptable substitute. Plus, the oil will do double time, not only binding, but also adding that moist, "melt in your mouth" texture we usually get from butter. Other options are bananas, arrowroot, applesauce, silken tofu, ground flaxseeds, the list goes on. I like my baked goods to be nice and fatty so I usually go all oil, but replacing most or all of it with a healthier choice doesn't do much for taste and works just as well. Don't believe me? Try it yourself next time you bake! Welcome to cruelty, cholesterol and "bad fats" free baking! And don't forget to lick the bowl, no eggs means no salmonella!
Click below for a delicious Vegan Berry Pie recipe:
Vegan Summer Berry Pie