Have you ever tried making vegan desserts?

On July 12, 2012 by mTAP

Have you ever tried to make vegan brownies, cakes or cookies? ¬†Well making these baked goods without eggs can be tricky. Even if you use a commercial egg replacer and follow their directions, it may not come out as you expect. I’ve been looking for alternatives for eggs and found that there are different options depending on what you are making. These include bananas, flaxseed meal, silken tofu. There are pros and cons to each.

bananas :

pros- adds a good source of potassium, adds Vitamins A, B, and C, calcium, magnesium, 2g protein and 4g fiber.

cons- will add banana flavor to your recipe which may not be desirable

flaxseed meal/water mixture:

pros: binds cakes well; adds Omega 3 fatty acids, fiber, antioxidants, B vitamins, and is low in carbohydrates

cons: you can see the flecks of the seeds in you dessert

Silken tofu:

pros: blends smoothly; works well in puddings, mousses, ‘cheese’cakes

Cons: may add a slight amount of sodium

I like to use the flaxseed/water mixture for cakes and brownies. ¬†3 tablespoons water to 2 tablespoon flaxseed meal works well to replace a whole egg. This seems to work better than the commercial egg replacer in that with the commercial egg replacer, my cakes fall apart. The water/flax mixture seems to bind better than the commercial egg replacer. If you are making a light colored cake, use a lighter colored flaxseed meal. Mix the flax ‘egg replacer’ and let it sit for 5 to 10 minutes while you gather and prepare the other ingredients in your recipe. This allows the water the soak into the flax meal and thoroughly wet it so that it will be somewhat sticky for binding when you are ready to use it. When putting your recipe together, use 3 tablespoons less water than is called for. Your recipe may be slightly thicker, but it should come out with a similar texture.

If you are new to vegan cooking, there are many websites that offer information. It is best to use tried recipes with descriptive results. Or if you have time, try a recipe several days ahead to be sure it will come out properly when you will be serving it. Happy baking!

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