Vegan Baking

Although the thought of vegan baking can boggle the mind, there are many recipes have been designed to avoid the use of eggs, butter, milk and other animal derived ingredients.

Here is how vegans replace animal by-product ingredients in their favourite recipes:

Eggs are used as a binding agent, to keep in moisture, and give texture. Use ¼ cup of soya yogurt/ mashed banana (note: leaves a banana flavour)/ apple sauce, or alternatively 1 Tbs. ground flaxseed in 3 Tbs. water, to replace one egg.

Exchanges can be made from cow’s milk to soya milk, coconut milk, rice milk, and almond/hazelnut milk. In place of buttermilk use 1 tsp. apple cider vinegar to curdle 1 cup of soya milk.

Oils and fats are used to bind, and add moisture and flavour to baked goods. Vegetable oils/ vegetarian margarine/ coconut oil can replace butter.

In place of honey as a sweetener, try maple syrup, agave nectar/ golden syrup.

Avoid colourings or decorations that contain cochineal or shellac (insect derived ingredients). This list below contains our retail range of packaged products that are suitable for Vegans (as seen on the header).