Yes. There are a ton of recipes out there for delicious vegan treats. Veganbaking.net is a great resource with new recipes every week. The site also has a forum where you can ask any questions and get additional tips from fellow vegan bakers. The book ‘the Joy of Vegan Baking’ has also gotten good reviews. Happy baking!
Most certainly. A few things to consider are the type of fat you use and a leavening and binding agent. You can use vegetable oil, palm oil (which is actually solid) or brands such as earth balance rather than butter. Oil can make foods denser and it also has a higher fat content per tablespoon than butter or vegetable shortening, so just keep this in mind (usually in baking you are aiming for a certain amount of fat in grams, not volume), If you want to have a lower fat treat, consider using some applesauce or mashed up banana to replace some of the oil/shortening.
Eggs function to help a dessert rise (e.g. create little air bubbles between the grain particles) and the protein in the egg helps to bind it. Energ-G makes an egg replacer from tapioca (or cassava root) which works pretty well. You can also try using an increased amount of baking soda, vinegar and baking powder.
The best way to learn to bake without using dairy and eggs is to experiment and see what you like. Good luck.
If you’re baking sweets, use bananas or apple sauce in place of eggs. It tastes great. 1/2 c. applesauce or 1/2 banana = 1 egg. Here’s one of my favorite recipes to practice with!
Oatmeal Applesauce Cookies
Monday, February 08, 2010
Preheat oven to 375. Add wet ingredients to dry ingredients. Drop on greased cookie sheet and bake for 9 min.
Earth Balance is a great butter replacement. It is made from expeller pressed oils but still has the texture of real butter. They make butter sticks now too!
Of Course! Whole Foods has vegan baking recipes as well as Alicia Silverstone’s website: http://www.thekindlife.com/. Alicia is an advocate for animal rights and also has a cookbook promoting her vegan lifestyle. There are vegan baking recipes as well as main dishes, apetizers and many others in her book.
Here is a recipe from the Whole Foods Website:
These moist, flavorful, not-too-sweet cookies are excellent for snacks, breakfast or dessert.
1 cup raw unsalted walnuts 1 cup old-fashioned rolled oats 1 cup raisins 1/2 cup whole wheat pastry flour 1 1/4 teaspoons baking powder 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 2 carrots, grated 1 apple, grated 1 very ripe banana, peeled and mashed 1/4 cup apple juice
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apples, banana and apple juice and stir until combined. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten them slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.
Per cookie: 80 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 30mg sodium, 13g total carbohydrate (2g dietary fiber, 2g sugar), 2g protein
Yes, you can have your vegan cake, and eat it, too!
A teaspoon of apple cider vinegar in a cup of nondairy milk mimics buttermilk, and will give loft to baked goods.
Canola oil is a good binder.
Pureed prunes, applesauce, mashed banana, ground flax seeds mixed in water, and Ener-G egg replacer all work well to replace eggs, keeping in mind some items, like the prunes, flaxseeds, and bananas will flavor your items.
Prunes and flaxseeds give it a more “healthy” taste and that may not be what you’re going for.
There are new vegan dessert books hitting bookstore shelves every month it seems. Have fun! 🙂
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