Baking Without Eggs (It’s Better)
“Even non-bakers suffer from the misconception that baked goods require chicken’s eggs, cow’s milk and dairy based butter. The fact is, to create delicious, decadent, successful baked goods, you do not need animal products at all. What you need is:
You can accomplish all these things with plant derived-ingredients that are better for you and better for the animals. In fact, you do not need a ‘replacement’ for every egg you eliminate. Often, the eggs are superfluous and can be left out and without being ‘substituted’, or if you really need extra moisture, you could ‘replace’ the egg with puréed banana or apple sauce”
Colleen Patrick-Goudreau, 30 Day Vegan Challenge
Day 14 is a short chapter, but it has several delicious-looking, straightforward vegan baking recipes, and I want to make all of them. Colleen has written a book, The Joy of Vegan Baking, for more information.
Colleen introduces three ways to do whatever it is that the eggs are doing in your baking.
1. To lighten or rise: 1 tablespoon of vinegar: 1 teaspoon of baking soda
2. To bind: 1 tablespoon of ground flaxseed: 3 tablespoons of water
3. Commercial egg replacer/powder and water (made from potato starch)
I haven’t used the commercial product, so I can’t speak to them, but the other two options work really well, I especially love the flaxseed. It is cheap, much cheaper than eggs anyway. It is super easy. I just keep the flaxseed in the fridge and grind when I need them with a spice grinder I keep on the bench. If I did more baking I would probably grind up more at a time. Then, I mix the ground seed with water with a small whisk at the same time as I am getting the pans and ingredients prepared, so the ‘eggs’ are ready (thickened) when I need them.
Flaxseed is also super healthy, as this video from Dr Gregor explains. Dr Gregor has several videos talking about how amazing flaxseed is.
Easy Vegan Chocolate Cake
This recipe isn’t in the 30 Day Vegan Challenge, but it is super easy, cheap and quick to put together. It is from the website veganbaking,net, which is an awesome site put together by professional bakers and full of advice, recipes and explanations of why things work the way they do in baking.
If you use this recipe, I would recommend using the coffee instead of the water as it really does give a ‘deeper’ flavour. I also add a couple of handfuls of finely chopped dark vegan chocolate.