It may seem impossible that vegan baking works as well as it does. No eggs, no milk, no butter, how does that work? Once you learn how to replace all of the animal-laden, fatty stuff it actually works better! How do think a cupcake would taste without the egg funk? It tastes even better!
Some of the things remain the same. You use the same mixer, the same cake pans, the same tools and accessories, and can even use the same cookbooks when you become a master at replacing the non vegan stuff. Vegan baking cookbooks are also very common. Their recipes have been known to win many baking competitions and awards. It may not seem very traditional to take something that has as much history as baking does and turn it on its ear like this, but it really works and tastes great!
In vegan baking, replacing the eggs seems to trip the most people up. Egg substitutes are available on the market and they are only a simple blend of rice and tapioca flour that when mixed with water create the same leavening and binding that eggs do, without the taste. You can also replace eggs with ripe bananas, ground flax seed, and tofu. Each of those replacers have their own specific uses, so most cases will use the Ener-G egg replacer.
Replacing the milk and butter is easy. There are excellent milk replacements like soy, almond, and hemp milk. Soy based butter and margarine also work great for the oil and fat section of your recipes.
Vegan baking is becoming very popular. It’s healthier (if there can be such a thing when it comes to dessert!) than traditional baking since you’re dodging the saturated fat and cholesterol that comes from milk and eggs. It’s also easier than traditional baking since you don’t have to worry about spoiled milk and rotten eggs.
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