Vegan Baking Hacks

Whether you're a seasoned vegan or just dabbling in the deliciousness of plant-based treats, we've got some game-changing hacks to elevate your baking game. Grab your apron, preheat that oven, and let's get started with Mt Elephant's favourite vegan baking hacks!

The Flax Egg: Your New Best Friend: First up, meet the flax egg—a magical, versatile substitute for traditional eggs. It's as easy as 1-2-3:

  • Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water.
  • Let it sit for 5 minutes until it becomes gel-like.
  • Use it as a replacement for one egg in your recipes.

Not only does it work wonders in binding your ingredients, but it also adds a subtle nutty flavour. Perfect for cookies, cakes, and brownies!

Avocado All the Way: Who knew that creamy avocado could be a secret weapon in your baking arsenal? Use mashed avocado to replace butter or oil in your recipes. It's a healthy alternative that keeps your goodies moist and rich. Try it in brownies or muffins for a delightful surprise!

Coconut Magic: Coconut milk and coconut cream are fantastic for adding richness to your vegan bakes. They bring a creamy texture and a hint of tropical flavour. Use them in place of dairy milk or cream in cakes, puddings, and frostings. Plus, coconut oil can step in for butter in almost any recipe.

Applesauce for the Win: Say hello to applesauce, your new favourite ingredient for keeping baked goods moist without adding extra fat. Use it to replace oil or butter—1/2 cup of applesauce can replace 1/2 cup of oil or butter. It’s perfect for cakes, muffins, and quick breads.

Nut Butters: Peanut butter, almond butter, cashew butter—you name it! These creamy delights can act as a binder and add a rich, nutty flavour to your bakes. Swap out some of the oil or butter in your recipe with nut butter for a tasty twist.

Baking Soda and Vinegar: Need your vegan cakes and muffins to rise to the occasion? Mix 1 tablespoon of vinegar with 1 teaspoon of baking soda to create a bubbly reaction that gives your bakes a fluffy lift. It's science in the kitchen, and it's so much fun to watch!

Chia Seeds: Chia seeds work similarly to flax seeds in creating a binding "egg" for your recipes. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for about 10 minutes. This chia egg is excellent for cookies, pancakes, and waffles.

Banana Bonanza: Ripe bananas are a fantastic substitute for eggs and sweeteners in your recipes. They add natural sweetness and moisture. Use 1/2 a mashed banana to replace one egg. They’re especially great in pancakes, muffins, and quick breads.

Aquafaba: Aquafaba is the liquid from a can of chickpeas, and it's a miracle worker in vegan baking. Three tablespoons of aquafaba equal one egg. Whip it up to make meringues, marshmallows, or even light and airy cakes. It’s like magic in a can!

So there you have it, ten amazing vegan baking hacks to transform your kitchen adventures. With these tips and Mt Elephant by your side, you'll be whipping up delicious, plant-based treats that everyone will love. Happy baking!