Vegan baking? Here’s how!
Is vegan baking even possible? It certainly is, and it’s way more tasty and less complicated than you think. Today, Sina from the blog “Vegan Heaven” shows us how to make delicious Apple & Pumpkin Swirls.
These days everyone’s talking about vegan living with more and more people opting for a healthier diet based on vegetables and grains. But can you really bake without using milk, eggs or butter? The answer is yes. Sina from the food blog “Vegan Heaven” shows us how.
“The best thing about vegan cuisine is that you can be creative!” Sina knows. A few simple tricks are all it takes to whip up a wonderfully creamy gateaux, a moist sponge cake or some delicious Christmas biscuits. And all without any animal products. Even traditional recipes can be “veganized” and taste just as good. Promise!
Sina’s tips for vegan baking
Baking without eggs:
Eggs are one ingredient that can be easily substituted or omitted entirely from some recipes. First, take a look at what role the eggs in the recipe you’re using play.
Ground linseed is a great alternative if the eggs act as binders. One tablespoon of ground linseed added to three tablespoons of water equates to one egg. Ground Chia seeds also have the same effect when used for baking.
In dry pastries like shortcrust, eggs add moisture. Apple puree or mashed banana both do the same. 150 g of mashed banana or 60 g of apple puree equate to one egg. Both taste especially good in sweet recipes and allow you to reduce the amount of added sugar too.
Soya flour and starch are another two good substitutes for egg.
Baking without milk:
Vegan bakers can simply replace cows’ milk with a plant-based alternative like soya, oat, almond or rice milk. Most major supermarkets or health food stores stock a good selection. Cream cheese can be substituted with soya yoghurt or silken tofu. Both taste super in a vegan cheesecake.
Baking without butter:
Recipes containing butter are easy to adapt using margarine. Check your margarine is 100% plant-based and does not contain any dairy products.
Armed with these vegan alternatives, there’s nothing to stop you trying out your favourite recipe! To get things started I’ve come up with these delicious Apple & Pumpkin Swirls topped with walnuts and cinnamon. Perfect with a steaming mug of tea or coffee after a brisk autumn stroll!
For the dough:
500 g spelt flour
1 packet of dried yeast (7g)
200 ml almond milk
80 g margarine
2 teaspoons of ground cinnamon
For the filling:
250 g pumpkin (Hokkaido)
2 teaspoons of brown sugar
1 teaspoon of cinnamon
1 pinch of ginger powder
1 pinch of clove powder
1 pinch of nutmeg
200 g apple
1 teaspoon of margarine
80 g walnuts
For the icing:
3 tablespoons of icing sugar
2 teaspoons of almond milk
- Mix the spelt flour with the dried yeast and cinnamon in a large bowl. Melt the margarine in a small pan and add it to the bowl with the almond milk. Knead with your hands to a ball. Leave the dough ball in a warm place to rise for 45 minutes.
- While the dough is rising, peel the pumpkin and slice into small cubes. Boil water in a pan and cook the pumpkin cubes until soft. It should take around 10 minutes. Then purée the pumpkin with the brown sugar, cinnamon, nutmeg, ginger and clove powder. Cut the apples into small cubes and fry in a pan with the margarine for around three minutes. Sprinkle with cinnamon to taste. Chop the walnuts.
- Roll out the dough into a rectangle shape (approx. 40 x 28 cm) and spread the pumpkin puree over it. Scatter the apple cubes and chopped walnuts on top. Then roll the dough up like a Swiss role and use a sharp knife to portion it into 16 equally thick slices.
- Grease a baking tin, place the vegan swirls on it and bake for 20 minutes at 180°C.
- Allow to cool and decorate with icing.
Want to know more about Sina? She’s penned the vegan blog Vegan Heaven in English and German for two years now and also works as a food photographer. Check out her blog for more creative vegan recipes and tips for travelling as a vegan.