When I moved to a plant based diet there was so much I had to learn about cooking. One of the key things I started to really miss lately was baking.

Convenience goes out the window once you cut out eggs, and dairy and whilst I found a lot of lovely energy balls and desserts they tend to be quite pricey. I wanted to simplify things at home and also find out how I could adjust some of my favourite recipes.

Catherine Buggy is the owner of Boutique Bake and she has a range of pre-weighted cake mixes. You just add the one or two wet ingredients and voila - perfect flapjacks, lemon drizzle or brownies. 

Having spent literally years perfecting her recipes Catherine is something of a baking expert so I was delighted when she invited me over to share all her tips on how to adjust recipes.

Tips for Vegan Baking:

Egg Replacement:

  • 1 tbsp. ground flaxseeds
  • 3 tbsp. water
  • Mix until well combined and jelly-like (Replaces 1 egg)
  • One-half of a banana, mashed, also replaces one egg

Butter Replacement:

  • Olive Oil Butter
  • Soy Alpro Spread
  • Coconut Oil
  •  Use in equal quantities as you would use butter.

Cow’s Milk Replacement:

  • Soy Milk (better for rich desserts)
  • Coconut Milk (better for rich desserts)
  • Almond Milk
  • Rice Milk

Buttermilk Replacement:

  • 1 cup unsweetened soy milk
  • 2 tbsp. lemon juice/ vinegar
  • Combine in a mixing bowl and whisk until well combined and creamy

Chocolate substitutes:

  • Ombar – raw & vegan chocolate
  • iChoc Vegan Chocolate
  • Cacao Powder
  • Cocoa Powder (vegan-friendly)

Coconut Cream:

  • 1 x Can Coconut Milk
  •  ½ teaspoon Vanilla Powder
  • 1 x teaspoon Stevia (sweetener of choice)

Coconut Cream Method:

  • Chill your coconut milk in the fridge overnight
  • The next day, chill a large mixing bowl 10 minutes before whipping.
  • Remove the can from the fridge
  • Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies/curry).
  • Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and sweetener and mix until creamy and smooth.
  • Taste and adjust sweetness as needed.
  • Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled.
  • Will keep for up to 1 - 2 weeks!

Written by Holly White - www.holly.ie