So.. You fancy a spot of Vegan Baking do you?
It's Roz here, owner of Oh My Choc. I wanted to write this post because its something I hold really close to my heart! I am my happiest when creating sweet treats in the kitchen. I have really fond childhood memories of baking with my mum. This is where the idea for luxury Tiffin came from.
Before starting Oh My Choc, I was travelling on and off and working in bars and pubs. When I came home from South East Asia at 27, I decided it was time to think about a 'real career' and I started baking. I had a market stall in Camden Town for 6 months, where I sold cupcakes under the name 'Utterly Baked'. Then I worked in a top London bakery called Crumbs and Doilies for 5 years and perfected my cake baking and decorating skills.
In my spare time I loved to bake Birthday cakes for friends and family. I have also had the pleasure (and stress) of creating some wedding cakes.
Since giving up dairy, I have learned a lot about Vegan Baking and wanted to share with you some top tips!
But first.. let me share with you a few of my past Vegan Cake Creations!
This was one of my first ever Vegan Cakes! A UNICORN!
Another Vegan Delight: Coconut and Blueberry..
Banana and Biscoff AKA Banoffee..
Me with my pink Kitchenaid... Looking miserable for some reason!
MY TOP 10 TIPS FOR VEGAN BAKING!
Tip 1: DON'T RUSH
This is probably my main tip and something I still do sometimes. Rushing= mistakes.
Tip 2: WEIGH YOUR INGREDIENTS PROPERLY
Are you the type of chef who likes to throw in a little of this and a little of that? Well, baking doesn't work like this! You have to follow the recipe exactly and in the correct order to get good results.
Tip 3: GET TO KNOW YOUR EGG REPLACEMENTS
The main substitutes in Vegan baking are eggs and butter. There are some great egg replacements on the market now. You can find them in places like Holland and Barrett. Also, flax eggs work really well in loaf cake (like banana bread) type recipes. For 1 flax egg, combine 1 tablespoon of flaxseed meal with 3 tablespoons of warm water and let thicken for 5 minutes.
Tip 4: CHOOSE YOUR VEGAN BUTTER WISELY
For buttercream, I like to use half a vegetable fat/ shortening (such as Trex) and half Vegan butter, (vegan butter tends to have a much looser consistency than dairy butter. This will help your buttercream have more 'hold'.
Tip 5: OIL BASED CAKES ARE YOUR BEST FRIEND
Oil based cakes are so easy to 'Veganise' as the only ingredient you need to change is the eggs. You can get such amazing results that taste pretty much the same as the original non vegan recipe. Vegan carrot cake recipe is a personal favourite. Chocolate cake is another easy one!
Tip 6: FIND A VEGAN BAKING BLOG YOU TRUST
It's always great to have a go to blog when you need a recipe! My 2 favourite blogs are 'Loving It Vegan' and 'The Little Blog Of Vegan' . Their recipes are amazing and have never ever failed me!
Tip 7: DO YOUR PREP
This is important with any type of baking. Make sure you have preheated your oven for at least 20 minutes and check the temperature is correct. Make sure you have all the equipment out that you need ready including bowls, scales, spatulas, tins, spoons.
Tip 8: INVEST IN DIGITAL SCALES
Again, important for any type of baking. This is a game changer and means you can get really specific measurements for the perfect bake.
Tip 9: BAKING POWDER AND BICARB ARE YOUR BEST MATES
You may notice that Vegan recipes use more baking powder and baking soda than 'normal' recipes. Check your baking powder is in date and still fizzes in water to ensure to bake rises properly.
Tip 10: HAVE FUN AND SHARE CAKE
The most important thing is that you enjoy and put love into your bakes. I used to love surprising my neighbours with delicious creations and making their days.