Vegan baking is an art of its own – what’s one to do without the butter, milk and eggs?

Vegan baked goods are just as delicious as their traditional counterparts, but they take a bit more honing in the kitchen to master, as well as a wider knowledge base of formerly unbeknownst-to-you ingredients and techniques.

Here are 21 vegan baking tips you should never enter the kitchen without.

1. For leavening, replace one egg with 2 teaspoons of baking soda mixed in 2 tablespoons of water.

2. For leavening, replace one egg with 1 teaspoon of baking powder mixed into 1 teaspoon of vinegar.

3. Also for leavening, replace one egg with 1 tablespoon of ground flaxseeds mixed in 3 tablespoons of water. Let set for a few minutes to thicken before using.

4. For binding, replace one egg with 2 tablespoons of cornstarch mixed in 2 tablespoons of water.

5. For binding, replace one egg with 2 tablespoons of cornstarch mixed in 2 tablespoons of water.

6. Also for binding, replace one egg with 2 tablespoons of instant mashed potatoes.

7. Replace 1 cup of buttermilk with 1 cup sweetened nondairy milk mixed with 2 tablespoons of either lemon juice or vinegar. Whisk until creamy.

8. Replace cow’s milk with equal amounts of either soy milk (for richer desserts), coconut milk (for richer desserts), almond milk or rice milk. Make sure all milks are unsweetened.

9. Use coconut oil in equal quantities as you would use butter. The best brand that offers that buttery effect without the coconut aftertaste includes Earth Balance and its many butter variations.

10. If you need to replace just one egg white, dissolve 1 tablespoon of plain agar in 1 tablespoon of water. Whip it, chill it and then whip it again.

11. One-half of a banana, mashed, also replaces one egg in baking.

12. Canola oil, or any light tasting oil, replaces butter well, just use slightly less than the measurement for butter. For example, if a recipe calls for 1/2 cup of butter, use 1/3 cup of oil.

13. Vegan recipes often cook at cooler temperatures and for longer because they rely on sugars and starches for binding instead of dairy products. Keep this in mind when trying to turn a regular recipe vegan. Knock down the temperature by 20-30 degrees Fahrenheit and cook for 5-10 minutes longer, keeping an eye on the baked good towards the tail end of its increased cooking time.

14. Buy organic and in bulk whenever possible. You’ll save money and support sustainable farmers.

15. Don’t be afraid to experiment – that’s how you learn!

16. High fat non-diary milks, like coconut milk, can stand in for cream in a recipe.

17. Always taste as you go – there are no raw eggs in there, so make sure you taste the mixture to determine any missing ingredients or whether you should adjust the balance of sweetness.

18. So-called “hard” flours have a higher protein content (all purpose, winter wheat and spring wheat) and are fit for studier baking, like for breads. “Soft” flours (pastry and cake) are better fit for fluffy recipes, such as pies, tarts, cakes and cookies. Gluten-free flours fall into the “soft” category, but you can always add in xantham gum when baking gluten free to offer the recipe more structure.

19. If you are worried about sugar, try a healthier sweetener, like agave, maple syrup or organic brown rice syrup. The proportion for substituting white sugar for liquid sweeteners, however, is not 1:1. Research how to strike the perfect balance.

20. Avoid vegetable oil, because it leaves behind an aftertaste. Stick to canola, which is light and aroma free.

21. Frost a cake when it is cold so you don’t mess up the amazing vegan baking job you accomplished up until that point.

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Vegan baking has come a long way and when done right, it should no longer be characterized as dry and tasteless. This vegan banana bread recipe is a good example. This new take on an old favorite is creative, fun, and pretty healthy.

I had these vegan banana bread and cashew cream whoopie pies when I was living at an ashram and I nearly shed a tear they were so delicious.

Vegan Banana Bread and Cashew Cream Whoopie Pies

Vegan Banana Bread Recipe
12 standard banana bread whoopie pies

2 tbsp. flax meal + 6 tbsp water
2 cups unbleached all purpose flour
1 tsp. baking soda
1/4 tsp. salt
4 medium overripe bananas mashed
1/2 cup light brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1 tsp. vanilla extract
2 cups cashew cream (recipe to follow)

Method

1. Preheat oven to 350 degrees F and grease 2 cookie sheets.

2. In a small bowl, combine 2 tbsp. flax meal and 6 tbsp. water. Let sit for five minutes until it thickens. This will serve as a vegan egg component.

3. In a large bowl, combine flour, baking soda, and salt using a whisk.

4. In a medium bowl, combine mashed bananas, brown sugar, applesauce, vegetable oil, and vanilla extract, along with the flax water combination.

5. Make a well in the dry ingredients and pour in the wet ingredients. Combine well (the batter will be thick).

6. Start assembling the cookies on the cookie sheet using a 1/8 measuring cup. Allow a few inches between each cookie. Bake for 18 minutes, until a toothpick comes out clean. Let cool.

7. Assembly your whoopie pies by slathering a good spoonful of cashew cream on one cookie and topping each with another cookie to make them into a dessert sandwich.

Recipe adapted from Kitchen Treaty.

Thick Cashew Cream

Makes 2 cups
2 cups whole raw cashews

Method

1. Soak cashews in cold water and refrigerate over night.

2. Drain cashews and rinse in cold water. Add to a blender, only slightly cover cashews with water. This makes thicker cashew cream, which you need for this recipe.

Recipe: Tal Ronnen

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