Top Tips for Vegan Baking

With The Great British Bake-Off having just taken place, we’re sure lots of people have been inspired to get in the kitchen and start whipping up their own batches of roulades, jumbles and marjolaines… but what if you want to bake with veganism in mind? If you're new to dairy-free or vegan cooking, here are a few tips to help you get started.

Non-dairy milk

There are different flavours of non-dairy milk that can be used in baking, whether you want vanilla, plain or even chocolate. Use the same amount that the recipe calls for, whether you’re using soy, oat or rice milk.

Egg substitutes

You can use flax eggs instead of eggs from hens. Simply grind up some flax seeds in a blender until it’s in powder form then add your water in slowly until you end up with a lovely gooey mixture. Three tablespoons of this mixture is the equivalent of one egg. "Aquafaba" is another great egg alternative that could potentially revolutionise your vegan egg-free baking. Check out this article about just some of the uses of this amazing (and free, if you already have a tin of chickpeas) egg white replacer that includes meringues, Baked Alaska and Marshmallows.

Non-hydrogenated butter substitutes

There are many of these available for vegan bakers so do some experimenting to see which one you prefer. You can use margarine instead of butter but this also isn’t all that good for your health when consumed in large quantities.

Coconut milk

Did you know that you can use a can of coconut milk in your baking instead of double cream? All you have to do is leave your coconut milk in your fridge for a couple of days until the layers separate, then use the top layer as your double cream.

Looking for vegan cheddar cheese? See what we’ve got in stock today. Sheese (both Creamy and blocks) are great for use in your home baking. Make your own cup-cakes using Creamy Original in the frosting, or the toppings of Tortes and dairy-free cheese cakes. Also, why not check out our recipe for Sheesy Scones too?