As a new vegan, I am learning which food I can use as replacement for milk/butter/eggs etc.
Milk is the easiest one, there are so many different varieties of non-dairy milk such as soya, rice and almond milk (definitely staying away from the hemp milk though).
Then for butter I usually just replace it with vegan margarine (anyone have other suggestions?).
Eggs is much harder, I’ve heard that ground flaxseeds are good, but I haven’t tried this yet (I will do soon!) I usually just use oil, mashed bananas or applesauce in my cakes, the last two only tend to work out when you want a fairly stodgy cake (like the vegan banana cake which you can find here) rather than something light and fluffy like a Victoria sponge. I made a disastrous cake the other week, it’s one of my favourite vegetarian cakes, a lemon drizzle cake. Unfortunately, instead of the yummy cake I usually make, it was a baking powder disaster that tasted like dirty dishwater, unfortunate. Fortunately, I live with poor students who will eat any old rubbish, so it found a nice home in their stomachs, but there was no way I was eating any of that. So anyway, the point is that need help, is there anyway to make a lemon drizzle cake (or Victoria sponge style cake) that rises, doesn’t taste soley of baking powder and has a nice fluffy consistency? Or is that beyond the realm of possibility for a vegan? Please leave a comment below if you have some wisdom to share, it’s greatly appreciated!
Quick update (31.03.2013) I just found this picture, which really helps.
I have successfully made a yummy vegan lemon drizzle cake, for the recipe click here.