The Joy of Vegan Baking


I love this new cookbook that my friend Kat recently turned me on to called The Joy of Vegan Baking.

So far I’ve made cornbread, chocolate cupcakes with chocolate peanut butter icing, and cinnamon walnut coffee cake. They were all fabulous!

Being vegan means that everything is made without any animal products, including dairy and eggs. This saves you a lot of saturated fat, calories, and cholesterol. And you can lick the bowl without being afraid of salmonella!

Replacing dairy is pretty easy given all the soy, rice, and almond milks that are widely available today. You can also use a soy-based, non-saturated butter replacement called Earth Balance.

There are several ways to replace eggs in baking. In the recipes I made above, I used a combination of vinegar and baking soda, which during baking releases carbon dioxide that forms into bubbles. These bubbles expand and help the baked product to rise and lighten. Isn’t that cool?

Other ingredients that you can use to replace eggs in baking include flaxseeds, ripe bananas, applesauce, tofu, and Ener-G Egg Replacer. Click here to read an article on Wiki that explains several egg replacement options.

Happy baking 🙂

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