Our IronCupcake baking regular Jessie Collin has a very well-hidden secret – every cupcake she enters into the competition is actually vegan! Given that she has won a fair few prizes and blogged about her recipes on Mad Hatter’s Pantry, we asked Jessie to give us her top tips for baking. Take it away, Jessie!
“DON’T PANIC! Vegan baking may seem scary but it’s really not that hard! Milk can be substituted for a non-dairy version – I usually find soya milk (the regular stuff not the light stuff) produces the best cakes as it’s thicker and creamier than most of the others. However, most varieties will work although you might get different results from other non-dairy milks. There are all sorts of products out there now, such as soya yogurt, cream, and cream cheese.
Eggs can be substituted by a variety of things, depending on what you’re baking. For example: soy milk & cider vinegar; ground flax seed; soy yogurt; silken tofu. There are even a few egg replacement powders available these days, however I prefer the more natural methods. Take a look here and here to see how to use each method. (Please note – although I disagree with a lot of what PETA does, their baking cheat sheet is great and I still keep it in the kitchen just in case!)
The soya milk & vinegar method isn’t listed on either of these websites but it crops up in a lot of recipes. As a rough guide, you want to use 1 cup of soya milk and 1 tsp apple cider vinegar for a batch of 12 cupcakes. This will replace the eggs and usually any liquid in the recipe. Mix the milk and vinegar together, leave it to curdle for about 10 min and then carry on with the recipe. You may need to adjust the amount of milk you use depending on the wetness of the other ingredients.”