An inside look at vegan cake.
Adhering to a vegan diet is a strict discipline – but it doesn’t mean you can’t eat cake! However, after one bad experience, such as learning a restaurant lied about their vegan dishes, skepticism is understandable. So, before you write-off vegan cake as an impossibility, let’s take a tour through the impossibly deliciousness of vegan baking.
Is it really vegan?
To be sure, vegan means absolutely zero animal products – no honey, eggs, milk, gelatin, or insect derived color dyes (cochineal). Vegan cake is entirely plant-based – bakers make clever use of fruits, nuts, and a variety of spices, including cocoa, to excite the tastebuds.
How’s it work without eggs and butter?
Eggs give cake its fluffy structure, and butter works in concert with its confectionary colleagues to create a rich, velvety texture. Fortunately, you don’t have to journey to a specialty store to find excellent substitutions.
Oil for butter. Vegetable oils such as coconut oil are perfect stand-ins for their dairy-based counterpart. Coconut oil comes in unrefined and refined – as you might have guessed, unrefined still carries a hint of coconut flavor, while refined is essentially flavorless.
Applesauce for eggs. Some vegan cake recipes call for applesauce in place of eggs. Other options include fleg (an artificial egg substitute made from flax meal), chia seeds, silken tofu, and a baking soda-vinegar mixture.
Hey, that’s not vegan! (What to watch out for)
The strictest of vegans trace their food back to its production – that’s where animal products can sneak their way into what we might falsely assume to be vegan. Here’s a few places those little tricksters can be found and how to replace them.
Bleached sugar. White sugar is sometimes bleached via a process that uses animal bones. Stick with unbleached cane sugar and you’ll be in the clear.
Milk and cream. While not so sneaky, these are tricky to replace all the same. Soy milk products are typically recommended. Soy yogurt can be used in place of cream, or dried soy milk can be rehydrated sparingly for a creamier texture.
Honey. Most grocery stores provide ample options to use instead of honey. Agave nectar and maple syrup are healthy and popular options.
What about the frosting?
In some circles, such as 6-year-old’s birthday parties, a cake without icing is grounds for an eruption of tears and disappointment. Fortunately, such catastrophes can be avoided with a little vegan-baking savvy. In fact, if you’ve been paying attention, you already know the solution. The key replacement ingredient in icing is butter, which – as you know – can be swapped out with coconut oil for a frosting that’s actually pretty darn healthy, assuming you limit the sugar.
Indulging your vegan sweet tooth
While many of these substitutes are super delicious, they can affect the baking process. One thing we’ve learned over the year is that vegan baking, if using non-vegan recipes, can require a little trial and error, but we’re proud to offer vegan and gluten-free cakes to our customers because we know everyone still loves sweets!