Vegan recipes have a reputation for being difficult, time consuming and sometimes boring, something that was dispelled with this , and now, it's time to change that perception about a fan favorite: vegan dessert, specifically, cake! Whether you're making it for a special occasion or simply because dessert is the best part of a meal, there's a perfect alternative to making cake from scratch, boxed mix. Will the mix still work? The simple (and very exciting) answer is yes. In this article we'll explore the ingredient replacements, which are best for texture and flavor and finally, how to make sure your cake is a hit every single time with some tips and variations.
Ingredient replacements for vegan cakes There are simple alternatives that help maintain the cake's texture and flavor intact. Eggs, which act as binders, can be replaced with ingredients like applesauce, flaxseed mixed with water, or commercial egg replacers. The most successful ingredient to replace eggs with, however and keep the cake moist is applesauce, since it contains pectin which acts as a binder and creates a soft texture without altering the flavor.
For best results, use unsweetened applesauce since boxed cake mix already contains sugar. A common guideline is to use 1/4 cup of applesauce for every egg required by the recipe. For milk, dairy-free alternatives such as almond, soy, or oat milk work perfectly well, contributing to the mix's creaminess.
Finally, instead of butter, options like coconut oil or pla.