Lactose intolerant? Allergic to eggs? Looking at going vegan? This post is for you.
Vegan baking is baking without the use of any animal products or byproducts. When you think of baked goods some of the very first ingredients that pop into your mind are most likely animal based…Eggs, milk, butter. But today I will tell you some other options to help with your preferences or allergies.
Because of the growing trend in veganism and the growing awareness of allergies more and more options have been popping up in local grocery stores. Some options being the vegan Becel butter substitute, Veggemo milk which is a vegetable based milk substitute, So Nice soy beverage, and Earth Balance soy free butter substitute. All of these options found at a Save On grocery store here in Edmonton. As for egg substitutes you can use what you most likely already have in your house, baking soda and vinegar. Use 1tsp baking soda to 1 tbsp vinegar per egg. There are also many egg replacers which can often be found in the baking section of local grocery stores or organic shops.
Lets bake a vegan red velvet cake! What you’ll need:
- 3 cups all purpose flour
- 1 1/2 cups granulated sugar
- 2 tbsp cocoa
- 1/2 tbsp baking soda
- 1/2 tsp salt
- 1 3/4 cup soy milk (can also use other milk substitute or even water)
- 1/4 cup vinegar
- 2 tsp vanilla
- 1 cup vegetable oil
- red dye (until desired colour)
Sift all dry ingredients together and put into mixing bowl, add wet ingredients and mix on low speed until everything is incorporated. Bake at 350F for about 45-60 minutes. (Depending on size of cake).
- 2 cups vegan Becel butter
- 8 cups icing sugar
- 1/3 cup soy milk or other milk substitute
- 2 tsp vanilla
- pinch salt
Mix together until fluffy consistency. Now decorate however you please!