Going plant-based does not have to mean missing out on your favourite baked goods.
Here are some baking hacks that EVERY vegan needs to know about.
Aquafaba is your new best friend
What is Aquafaba I hear you ask? Well, you know that gross liquid that is left over in your canned chickpeas? Yeah, that.
When whipped up, this brine acts as a replacement for meringue or a whipped, buttercream frosting. It might not have the same colour, but aquafaba makes for a delicious alternative.
Whip up a coconut cream topping (you can make your own using canned coconut milk), and you won’t even know the difference!
Any milk can become buttermilk
Take your favourite plant-based milk alternative and add a splash of apple cider vinegar or lemon juice.
Whisk it up and let it sit for 10 minutes and you have got yourself a buttermilk substitute that can be used in your morning pancakes.
Bananas are a great way to add a bit of sweetness to your bakes without having to reach for artificial sugar.
They can also be used as an alternative to eggs.
Just use one ripe banana for every egg the recipe calls for, and you’ve got yourself a plant-based treat in no time.
Stock up on Tofu and Avocados
Using tofu or avocado in your baking might not sound the most appealing, but if you fancy yourself a creamy ganache or a melt in the mouth mousse, these ingredients could be your saving graces.
Just throw them into a food processor with some vegan dark chocolate or some fruit, and you have got yourself a plant-based pud.