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No-hassle Vegan Baking Tips

By Shannon Hunter

Baking without animal ingredients is so easy and these tips will get you on track baking, the vegan way, from home!

HOW TO REPLACE HONEY (courtesy Starr* Spera)

Honey is considered an animal ingredient since those cute little honey bees are the ones creating it. Try one of these ways to replace the sticky stuff:
  • Agave syrup (cup for cup)
  • Molasses, light or dark corn syrup or maple syrup (cup for cup)
  • 1 14 cup granulated sugar plus 14 cup of water (cup for cup)

HOW TO REPLACE AN EGG

Eggs are one those ingredients that most people think are absolutely essential for baking – but they aren’t. Try one of these replacements and you’ll keep the cruelty of the egg industry out of your culinary creations. First, you will need to determine why your recipe calls for eggs. Is it used for leavening or binding?

LEAVENING

This is if you want your baking result to be light and fluffy. Each replacement below is used to substitute one egg.

EASY FLAXSEED EGG

Mix until well combined and gelatinous (replaces 1 egg)

BINDING

This is if you want your baking result to be dense and thick.

BAKING POWDER EGG REPLACER

Mix until well combined and gelatinous

You can also replace eggs in custards and quiches. It’s easy, just use 14 cup of puréed, soft tofu for every egg called for in the recipe.

HOW TO REPLACE COW’S MILK

Cow’s milk is another thing that people usually think is essential in baking. But you can make just as creamy and decadent desserts with the many varieties of nut and seed milks on the market – and you won’t be taking that milk away from the calves that need it. Just some of the many varieties include: Find these plant-based milks in almost every major grocery store – in the refrigerated section and/or a dry goods aisle.

HOW TO REPLACE BUTTERMILK

Replacing buttermilk is so simple. Follow this easy recipe and you’ll be baking amazing vegan goodies in no time. For 1 cup buttermilk, use: Combine both ingredients in a mixing bowl and whisk until well combined and creamy.

HOW TO REPLACE BUTTER

Finding a butter replacement used to be a little tricky, but no longer. Find the following butter replacements at your local natural food store.

HOW TO REPLACE FATS (FOR EVEN HEALTHIER VEGAN COOKING)

Easily replace butter, oil or shortening in any baking recipe.
Applesauce
Applesauce works best when replacing oil. Using applesauce in cakes, cupcakes and some cookie recipes (soft cookies) can be a great way to cut the fat and add great flavor.
Beans
Pureed or mashed beans can also replace fat and have the added benefit of providing a fudgy or chewy texture. Using beans in brownies is a great idea if you like your brownies to be nice and fudgy. You can use any type of bean, but black beans and white beans tend to work out the best.
Pumpkin
Pumpkin is another good choice when replacing oil. Because pumpkin isn’t as moist as applesauce, it’s good if you want a bit of a drier and less moist cake or muffin. Pumpkin does end up leaving an orange color and sometimes there is a hint of flavor in the final product.
Shredded Zucchini
Zucchini locks in moisture like no other. The zucchini bits nearly disappear during baking, making it undetectable. It’s great for muffins and breads.
Bananas
Use a ripe banana to cut out that fat. Bananas will leave a flavor behind, but it’s great when used in chocolate recipes, pancakes, waffles, etc.

Why we use only “slave-free” Chocolate

Chocolate is one of the world’s most popular treats, but while most dark chocolate is vegan, not all is slave free. The exploitation of workers, some as young as 7, on West African cocoa farms is anything but sweet. Numerous investigations report that laborers are forced to work plantations in Côte d’Ivoire (the Ivory Coast) – which exports nearly half the world’s cocoa – and Ghana, laboring without pay and routinely beaten, sometimes even killed. Children wield dangerous machetes to hack open cocoa pods, often injuring themselves with the sharp blades. The plantations of West Africa supply cocoa to such confectionary giants as Hershey’s, Mars, and Nestlé, revealing the industry’s direct connection to slavery, child labor, and human trafficking. Food Empowerment Project recommends that consumers not buy any chocolate sourced from the Ivory Coast or Ghana. Please check our website for the most up-to-date list of companies selling vegan chocolates that we feel comfortable recommending:

www.foodispower.org/chocolatelist.htm

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