Vegan baking is a delightful dance of creativity, where traditional ingredients take a plant-based turn. Let’s dive into some key substitutes that transform ordinary recipes into vegan masterpieces.
- Applesauce: Swap out eggs with 1/4 cup of unsweetened applesauce for a touch of natural sweetness.
- Mashed Bananas: Harness the binding power of ripe bananas by using 1/4 cup per egg.
- Silken Tofu: For a creamy twist, blend 1/4 cup of silken tofu for every egg.
- Flax or Chia Seeds: Create a flax or chia egg by combining 1 tablespoon of ground seeds with 2.5 tablespoons of water. Let it set to achieve a gel-like consistency.
- Commercial Egg Replacers: Explore store-bought options like Ener-G or Bob’s Red Mill for foolproof egg replacements.
Navigating the Dairy-Free Waters:
- Plant-Based Milk: Bid farewell to dairy milk and welcome almond, soy, oat, rice, coconut, or cashew milk in a 1:1 ratio.
- Vegan Butter or Margarine: Seamlessly swap out butter with a vegan alternative in equal amounts.
- Coconut Oil: Embrace the tropical essence by using coconut oil as a 1:1 substitute for butter.
Yogurt, Buttermilk, and More:
- Vegan Buttermilk: Curdle up a storm by combining 1 cup of plant-based milk with 1 tablespoon of vinegar or lemon juice.
- Dairy-Free Yogurt: Transform recipes by substituting dairy yogurt with coconut, almond, soy, or other plant-based yogurt.
Sweetening the Deal:
- Agave Nectar: Replace honey with agave nectar in a 1:1 ratio for a natural sweetness boost.
- Maple Syrup: Elevate your recipes by using maple syrup as a honey alternative.
Indulging in Chocolate Dreams:
- Dark Chocolate: Many dark chocolate brands are inherently vegan, so dive into the decadence without worry. Just check the ingredients for dairy-free assurance.
But wait- there’s more! What about CANDY that is vegan (now who doesn’t love that).
10 Candies that are Vegan Friendly Options
Did you know these candies below were Vegan friendly? Here’s a delectable list to satisfy your sweet tooth guilt-free:
- Oreo Cookies (Original)
- Justin’s Dark Chocolate Peanut Butter Cups
- Swedish Fish
- Sour Patch Kids
- Smarties (the US ones, not the chocolate Nestle ones)
- Jolly Rancher Hard Candy (most flavors)
- Twizzlers (most varieties)
- Cotton Candy
Embrace the joy of vegan baking and treat yourself to a world of flavor without compromise. With these substitutes and candy revelations, your baking adventures just got a whole lot sweeter!
Did you know, in some countries it’s actually weird to use avocados as a savoury option? They’re classed as a fruit and used in desserts, ice creams and sweet treats. Avo go at that!
This vegan avocado ice cream is thick and creamy, leaning more towards coconut and vanilla than avocado in flavor. If you’re not a fan of avocados, be aware that there is a subtle avocado taste, but it primarily resembles rich, green coconutty vanilla ice cream.
Including optional ingredients like vanilla extract or doubling the amount of lemon juice can make the avocado flavor more subtle.
If you’re more vegetarian than vegan, opt for the heavy whipping cream over coconut cream if you wish to eliminate the coconut taste altogether and make it extra creamy.
- 2 avocados (keep the skins neat, cleaned and in tact)
- 1 cup coconut milk chilled (heavy cream for a non-vegan option)
- 1/4 cup sweetener of choice (maple syrup / agave nectar)
- 1/2 tsp lemon juice
- Fresh dates or vegan chocolate truffles as “pits”
- Optional 1/4 tsp vanilla
Blend all ingredients together and either churn in an ice cream maker, freeze in a tray, or (my personal OTT favorite) pour into clean, empty avocado skins and freeze.
Before serving, scoop out a little space for the ‘pit’ and replace with a date or truffle just prior to serving.
Tip: don’t freeze the date or truffle unless you want to send your guests home with a dentist bill!
While I LOVE showing you guys outrageous, over the top recipes, I also enjoy taking it back to the basics. Master the basics and you’ll forever be able to create magic in the kitchen! This is probably the most used My Cupcake Addiction recipe around the world & once tried, you’ll never do storebought frosting again… I promise. I’m giving you my famous perfectly pipeable buttercream frosting. It’s, without a doubt, the GREATEST frosting of all time!
The great equalizer in this recipe is the milk. More milk will thin out the buttercream, and less will keep it thicker depending on what you need it for. Thicker frosting is better for layering in between cake layers, piping high swirls and flower designs while thinner frosting is great for covering cakes and softer, lower swirl designs.
It’s also important to add the powdered sugar in sections and not all at once for maximum lightness and fluffiness.
1. In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped.
2. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate.
3. Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed or about 2 minutes.
4. Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible.
5. The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature.
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