Ever wondered how cakes can be made without eggs, butter, or milk? Want to learn how to make a vegan sponge cake with egg replacements? Welcome to the world of vegan baking! With concerns about the environment and our individual health ever-growing, a vegan diet is becoming increasingly popular. But what is a vegan diet, and does it mean you have to miss out on your favourite treats?
In this article, we will explore what a vegan diet is, how the ingredients differ in vegan baking to traditional baking, and what is used in vegan cakes so that you can bake delicious sweet treats for everyone in your life, regardless of their dietary requirements!
What is a vegan diet?
According to NHS UK, a vegan diet is based on plants, such as vegetables, grains, nuts and fruits. Vegans don’t eat produce that comes from animals, including dairy products, eggs and honey, and vegan foods are all plant-based.
There are a number of different reasons behind veganism, such as allergies, health benefits, worries around environmental sustainability and ethical concerns. However, just because a person chooses to be vegan, it doesn’t mean that they have to miss out on their favourite foods. Instead, many cooking and baking recipes can be adapted to cater for the vegan diet.
Ingredients in traditional cakes vs. vegan cakes
In traditional baking, eggs, butter and milk play a huge role. Eggs, for example, are the main binding and thickening ingredients in most cakes, pastries, doughs and even sauces. Butter helps to give flavour and structure to baked goods, and milk adds in moisture and improves the texture. Of course, due to the nature of where these ingredients come from (they are all animal products), vegans can't eat anything that contains these ingredients.
That’s where plant-based alternatives come in. Margarine (often vegan, but useful to check) is a popular replacement for butter, even in traditional non-vegan bakes, and dairy-free milks such as soy, almond and oat are becoming increasingly more popular as these plant-based alternatives mimic the flavour and texture of traditional ingredients but create a more inclusive bake!
What is used in vegan cakes?
Because some of the ingredients in traditional bakes are not vegan, replacements for milk, butter and eggs are used in their place. Let’s explore some popular alternatives for plant based cakes so that you can get an idea of what is used in vegan cakes!
Milk alternatives
An easy vegan swap in your plant based cakes is swapping dairy milk for non-dairy plant milks such as almond, soy, oat and coconut. Each milk alternative will create a slightly different flavour and texture. Soy milk, for example, is arguably the closest in flavour and thickness to cow’s milk, so (in our opinion) will give you the closest match to a traditional cake. Coconut milk, however, adds a rich creaminess and a hint of tropical flavor, making it perfect for exotic or fruity cakes. Almond milk brings a subtle nutty undertone, which pairs wonderfully with flavors like chocolate or vanilla. Oat milk, with its naturally sweet and creamy profile, works well for creating moist and fluffy bakes. Each option offers its own unique qualities, so experimenting can help you find the perfect match for your recipe.
Butter substitutes
Butter substitutes such as vegan margarine, coconut oil, or olive oil are excellent alternatives for adding richness and moisture to vegan cakes. Vegan margarine closely mimics the texture and flavour of traditional butter, making it ideal for frosting and creaming methods. Coconut oil adds a subtle tropical flavour and works well in more dense or moist bakes, such as banana bread or carrot cake, while olive oil offers a more intense and rich flavor, perfect for bolder flavoured cakes, like chocolate.
If your goal isn’t to mimic the taste and texture of a traditional cake and instead bake a much creamier, more decadent plant based cake, avocado or nut butters are an excellent alternative. Avocado provides a smooth, buttery texture and a subtle richness, while nut butters like almond or cashew add a deliciously nutty flavour and extra moisture, creating cakes that are dense, creamy, and indulgent. These alternatives work especially well in rich, indulgent desserts like vegan cheesecakes.
Egg replacements
Possibly one of the most difficult replacements to wrap your head around is the vegan egg. We get it - it’s confusing. How could plants replace eggs?! But, we’re here to tell you that they can! In fact, there are a number of different plant based egg replacements that you can use in sponges and meringues.
For example, flaxseed meal or chia seeds mixed with water create a gel-like consistency that works great as a vegan binding agent, holding ingredients together, making them a perfect replacement for eggs in cakes and cookies. Applesauce or mashed banana are also excellent choices when you need to add moisture, as they help create a soft texture, with the added benefit of a slight natural sweetness. Baking soda and vinegar work well as leavening agents in egg-free recipes, so stocking up on these ingredients is important if you’re embarking on a plant based diet.
If you're looking to replicate egg whites, such as when making meringue, aquafaba - the brine from chickpeas - is a brilliant substitute. This brine whips up easily, offering the same fluffiness and structure that egg whites provide. These plant-based egg alternatives ensure that your vegan cakes have the perfect texture without compromising on taste.
Do vegan cakes taste the same as traditional cakes?
A common concern we receive is whether vegan cakes taste different or not as nice as traditional cakes. However, we’re here to tell you not to worry! Modern vegan baking techniques and high-quality ingredients ensure the same rich flavours and textures as traditional cakes!
Vegan cakes often have a unique appeal, with creative flavours and usually healthier ingredients, like plant-based milks and natural sweeteners. Many find that vegan cakes offer a lighter, fresher taste, while still being indulgent and delicious. Plus, with all the amazing plant-based alternatives available today, it's easier than ever to create delicious, crowd-pleasing cakes without compromising on flavour.
How to make a vegan cake
Now that you know the common substitutions for traditional ingredients, let’s explore some handy tips on how to make a vegan cake:
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Balance wet and dry ingredients to achieve the right texture. This ensures your cake is neither too dense nor too crumbly.
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Experiment with different substitutes to find your favorite combinations. For example, try using coconut oil for richness or aquafaba for fluffiness.
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Always check the consistency of your batter before baking - it should be smooth and slightly thick.
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Don’t forget to grease your pans or line them with parchment paper to prevent sticking.
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If your recipe requires rising agents, consider adding a bit of baking powder or baking soda to ensure your cake rises perfectly.
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Allow the cake to cool completely before icing to ensure it holds its shape and texture.
With these tips in mind, you'll be on your way to creating a delicious, plant-based cake that rivals any traditional recipe!
How Gaya Bakery can help
If you can’t quite get your aquafaba to whip up like egg whites do or this article has prevented you from ever wanting to attempt a vegan bake, Gaya Bakery can help! We are able to cater for a whole host of dietary requirements, including our deliciously decadent Vegan Orange & Almond Cupcake - we promise you won’t be able to tell it’s vegan!
We are also able to offer a bespoke service, ideal for wedding cakes, birthday surprises, gender reveal cakes and other celebrations. Browse our cakes, cupcakes, desserts and postal treats on our website, or contact us today to discover how we can help you with the perfect vegan sweet treats that all your loved ones will enjoy - vegan or not!
