Baking is an art!!!! How about vegan baking recipes if you are a vegan? Don’t think you don’t have many options to bake being a vegan. You can now turn your kitchen into a delightful and tempting vegan bakery. How? Try out these yummy vegan recipes in your kitchen. Simple!
All baking recipes contain egg as the major binding agent. So, if you want to try vegan baking recipes preparations, you need some effective vegan binders to bake the perfect dessert. This might get tricky at times, but after reading this post, you will have a fair idea what to use instead of eggs. Replacing the egg whites alone is very challenging while going vegan. But you can always keep experimenting!
There are several alternatives to using eggs in bakery items. Chia seeds can be used to create an egg white like consistency on combining with liquids. With little adjustments in the proportion of liquid ingredients used you can bake just as perfectly as done with eggs.
Baking is a cooking style which requires many trials. At the end, you will definitely find out what are the wrong ways to bake your favorite desserts. Accept the errors and keep trying. Egg substitutes in baking usually work when 3 eggs are required in the recipe. Anything more than that will make things too messy so, bake in smaller batches.
Let’s show you a few alternatives that you can use instead of eggs in your baking recipes. Bind cookies or cakes using these binders. They might not give your cake too much rise but are efficient in binding all elements together.
Egg Substitute for Binding
1. Mashed Banana
Bananas are best binders for baking preparations. Keep ripe bananas in your freezer; take them out an hour before you start baking. Mash a half medium sized banana and your alternative to one egg is ready. Viola!
2. Chia Seeds
Chia seeds have amazing health benefits. When added to desserts they make the recipe tempting and healthy. These fancy little seeds do a great job when we speak of binders in vegan baking recipes.
Vegan baking can be really fun when you use chia seeds. Mix a tablespoon of chia seeds with 3 tablespoons water. Let them rest until they are the same type of consistency as that of egg whites.
3. Pureed Fruit
Fruit purees also work nicely to blend ingredients in baking recipes. Applesauce is the most convenient form as it is readily available in supermarkets. You can also use pureed berries or plums too. All these fruit pulps give an ingenious taste to your desserts. Approximately 1/4 cup of pureed fruit is equivalent to 1 egg.
You need to grind these then mix them with 3 tablespoons of water; they work in a similar way to the chia seeds.
If you want to use egg to leaven you baked goodies, then you can mix one tablespoon of coconut oil or olive oil with 2 tablespoons water and 1 teaspoon baking powder.
Vegan Baking Recipes
1. Peanut Butter Cookies
- 125g (4oz) coconut oil
- 125g (4oz) brown sugar
- 1/2 cup (125g/4oz) peanut butter
- 2 teaspoon vanilla extract
- 1 tablespoon white chia seeds mixed with 3 tablespoons water, stand for 10 minutes
- 1 3/4 cup gluten-free plain flour or 1 cup buckwheat flour & 3/4 cup brown rice flour
- 50g/1 3/4 oz) raw peanuts or almonds
- Preheat oven to 180 C (350F/Gas 6).
- Beat the coconut oil and brown sugar and light and creamy. Add the peanut butter, vanilla, and chia seed mixture beat until smooth.
- Fold in the flour and peanuts. Spoon tablespoons of the mixture onto the prepared trays, bake for 20 minutes or until golden brown.
2. Chocolate Cup Cakes
- 1 cup Medjool dates ((about 12))
- 1 cup water
- 1/3 cup cacao powder ((or cocoa powder))
- 1 tbsp baking powder
- 1 tsp vanilla extract
Pinch of salt
- 1 cup oat flour
- 1/4 cup non-dairy milk
- CHOCOLATE FUDGE FROSTING
- 1 cup Medjool dates (about 12)
- 1/2-2/3 cup non-dairy milk
- 1/2 cup nut or seed butter (almond used)
- 1/4 cup cacao powder (or cocoa powder)
- Pinch of salt
- Optional: sprinkles for topping
- Preheat the oven to 350F.
- Combine the dates and water in a high-speed blender. Blend on high until smooth.
- Add the rest of the ingredients. Blend on low speed briefly until just combined. DO NOT over blend.
- Divide the batter between 6 cupcake tins that have been lightly coated with oil. (I do not recommend paper liners because this recipe is oil-free and they will stick.) Fill each so it is level with the top of the pan.
- Smooth the tops with the back of a spoon.
- Bake for approximately 25 minutes at 350F.
- Remove from the oven. Cool for 10 minutes before removing from the pan. Cool completely of ideally chill overnight before frosting.
- For the frosting, combine all the ingredients in a high-speed blender and blend until smooth and creamy. Start with 1/2 cup of milk and add more only as necessary to get it to blend, you want it as thick as possible. Transfer to a piping bag and chill for at least 1 hour to thicken.
- Pipe frosting onto cooled cupcakes, or spread with a knife. I recommend storing the cupcakes unfrosted, and frosting right before serving.
- Top with sprinkles and enjoy!
3. Vegan Coffee Cake
- 1 3/4 cup oat flour
- ½ cup coconut sugar
- ½ cup non-dairy milk (I used light coconut milk)
- ½ cup unsweetened applesauce
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsps lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup almond flour
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 cup coconut butter
- 1-2 tbsp maple syrup
- 2-4 tbsp non-dairy milk
- In a blender or large mixing bowl, combine all the cake ingredients. Mix thoroughly.
- In a separate bowl, combine the streusel ingredients and mix with your hands or a fork until crumbly.
- Line an 8×5″ glass dish (or a standard loaf pan works too) with parchment paper or lightly grease with coconut oil.
- Spread half of the cake batter into the bottom of the pan (it will be a very thin layer).
- Cover with half of the streusel mixture.
- Top with the remaining cake batter and then the rest of the streusel.
- Bake for 40-45 minutes at 350F.
- For the glaze, just barely melt the coconut butter. Stir in the maple syrup, and then slowly add the nondairy milk until the texture becomes smooth and drizzle-able. (Don’t worry, it will clump up initially when you add the milk, but keep going and it will smooth out again.)
- Let the cake cool for at least 30 minutes before glazing, slicing, and eating.