Amy Webster, Food and Nutrition Coordinator with the Humane Society of the United States, joined us to prove vegan baked goods can be just as tasty as the full-fat and dairy treats.
Egg replacers
- 1 cup soy milk + 4 tsp apple cider vinegar = 1 egg
- 1 Tbsp ground flax seeds + 3 Tbsp water = 1 egg
- 1/2 ripe banana, mashed = 1 egg
- 1/4 cup silken tofu = 1 egg
- 1/4 cup pumpkin puree = 1 egg
- 1/4 cup applesauce = 1 egg
- 3 Tbsp Aquafaba (chickpea liquid) = 1 egg
- Ener-G egg replacer
- Neat Egg
Dairy alternatives
- Soy milk
- Almond milk
- Hemp milk
Butter and lard alternatives (for baking recipes and icing)
- Coconut oil
- Earth Balance vegan margarine
- Avocado
- Vegetable shortening
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Recipes highlighted on the show today (Recipes below)
- Zucchini bread
- Chocolate cupcakes with vanilla cream frosting
- Chocolate chip cookies
- Cornbread (from store bought cornbread mix)
Easy Vegan Chocolate Chip CookiesYield: 14-18 cookies1 1/2 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 cup sugar 1/2 cup brown sugar 1/2 cup vegan margarine or coconut oil (room temperature)1 Tbsp ground flax seeds (or flax meal)3 Tbsp water1 1/2 tsp vanilla extract1 cup vegan chocolate chips1.Preheat oven to 375?F2.Combine flax seeds and water in small bowl, mix and set aside.3.In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside.4.In a medium bowl combine sugars, margarine or coconut oil, and vanilla extract. Mix well then add the flax mixture and blend well.5.Add the wet mixture to the dry mixture and stir until combined, be sure not to overmix.6.Add the chocolate chips and gently fold into the batter.7.Drop by spoonfuls onto baking sheet or stone.8.Bake for 12-14 minutesForward Food Zucchini Bread2 1/2 cups all-purpose flour1 tsp baking powder1 1/2 tsp baking soda1 tsp salt1 tsp cinnamon1 cup bananas, mashed1 1/2 cup sugar1 cup vegetable oil1 tsp vanilla1 1/2 cups zucchini, shredded 3/4 cup pecans or walnuts, crushed (optional)Preparation1. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir together and set aside.2. In a medium bowl, combine mashed bananas, sugar, oil, and vanilla. Mix well.3. Combine flour mixture and banana mixture. Mix only until combined.4. Fold in zucchini and nuts (if using).5. Bake at 350 degrees for 35-40 minutes until top is brown and a toothpick inserted comes out clean. (If using a convection oven bake at 325 degrees).Vegan Chocolate Cupcakes with Vanilla Cream FrostingYields: 12 cupcakesCupcakes1 1/2 cup self-rising flour 1/4 cup coco powder 1/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt1 cup soy milk4 tsp apple cider vinegar1 cup sugar1/3 cup coconut oil1 Tbsp vanilla extract1.Preheat the oven to 350?F2.In a small bowl, combine the soy milk and apple cider vinegar. Mix and set aside for 10 minutes.3.In a large bowl combine the flour, coco powder, baking soda, baking powder, and salt.4.In a medium bowl combine the sugar, oil, and vanilla extract. Mix well and add the soy milk mixture.5.Add the wet ingredients with the dry ingredients and mix well but do not overmix.6.Spoon the batter into cupcake pan lined with papers.7.Bake for 15-20 minutes until a toothpick or fork in the center is clean.8.Let cool completely before frosting the cupcakes.***************************************************************Vanilla Cream Frosting3 1/2 cups powdered sugar 1/4 cup coconut oil (room temperature, not melted)3-5 Tbsp soy milk2 tsp vanilla extractIn a mixing bowl combine all ingredients and mix with electic mixer on low for 2 minutes. Once combined, mix on high for another 3-5 minutes until frosting is smooth and creamy. ***start with 3 Tbsp of soy milk and only add more if the frosting is too thick or you want a softer frosting.
