Vegan desserts are often the category of dishes that sparks the most curiosity. Many people believe that sweets cannot be prepared without milk, butter, or eggs.
In reality, it's enough to replace traditional ingredients with plant-based alternatives and sometimes adjust the proportions to achieve a result very close to the original. For example:
Plant-based milk can be used instead of cow's milk.
Instead of butter, you can use oil or vegetable margarine.
Eggs (the most difficult ingredient to replace) can be eliminated with the help of some small tricks.
Vegan desserts can be just as delicious as traditional ones and, in many cases (but not necessarily always), are even lighter. You just have to try them to be convinced.
In baking, butter is the most common fat used. However, there are recipes that utilize other types of fats, such as those from nuts or seeds, or vegetable oils (extra virgin olive oil or seed oils).
The main difference between butter and oil is that:
Butter is solid at room temperature because it contains more saturated fats.
The oil is liquid because it contains more unsaturated fats.
In some recipes, the fact that butter is solid is important for the final texture, but in many cases it can be easily replaced with oil.
Vegetable alternatives to butter
A more natural alternative is extra virgin olive oil, which is unrefined. However, it imparts its own flavor to the dessert, so it's best to choose an oil with a delicate aroma.
Other natural alternatives include:
Hazelnut paste
Peanut butter
almond paste
other creams from oleaginous fruits
How to replace eggs Eggs are used in baking for two main reasons:
to help with dough rising
to combine the ingredients
Depending on their role in the recipe, they can be replaced with other ingredients.
If a recipe calls for three or more eggs, their role is to help with leavening. In this case, you can add a mixture of baking soda and cream of tartar in equal amounts.
If there are fewer eggs, they only serve to bind the ingredients. In this case, you can use water or one of the substitutes below.
Equivalents for an Egg The following combinations can replace an egg:
1 tablespoon of ground flaxseed + 3 tablespoons of water – has a pronounced taste and is suitable for rustic or whole wheat biscuits.
½ mashed banana – helps retain air in dough and provides moisture and flavor; during baking the mixture becomes darker in color.
50g tofu mixed with water or soy milk - has a neutral taste and provides a light texture; suitable for cakes and muffins.
