Inspired by my recent tasting at a local vegetarian restaurant I decided to attempt some vegan baking. I’ve been working on this post for several months because to be honest everything I made tasted awful!
There’s more to being a vegan than just not eating meat. Going vegan also means no eggs, milk or butter. Not even honey to sweeten things up. No animal products whatsoever, which poses a challenge from a baking standpoint.
Finding an egg substitute was the first order of business. Initially I used an egg replacer which consisted of potato starch and tapioca flour, along with some chemical preservatives. Yuck! The ingredients were a bit of a turn-off. Plus it seemed very un-vegan to use a product that was so processed.
I decided to try a more natural route. With a little more research I found several options. Agar agar was one but way too expensive. And since I know it’s not going to become a pantry staple I decided to go with a more wallet friendly option, ground flax seeds. Ground flax seeds combined with water act as an egg would in most recipes.
So with that decided I moved on to the milk. This was an easy swap. Almond milk, soy milk or even coconut milk would all work. I chose the almond since it seemed the closest consistency to whole milk. The butter was also an easy trade. Vegetable oil or coconut oil are both perfect choices.
Next, the sweet component. I wanted our cupcakes to be low on sugar content so even though granulated sugar passes the vegan test I played around with other sweeteners. First maple syrup, then applesauce. Both created weird textures in the finished product. Then I tried bananas and ended up with some seriously chewy cupcakes. They were good but way too dense. Sticking with the fruit theme I pureed some frozen blueberries and mixed that with a bit of sugar. I think I hit on the perfect combination.
This might not be the best vegan cupcake recipe in the world but it was pretty good for a virgin vegan. And my kids ate blueberries and flax seeds without complaint!
Very Vegan Muffins
1 cup whole wheat pastry flour (all-purpose fine too)
¼ cup cocoa powder, unsweetened
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 Tbsp. ground flax seeds
3 Tbsp. warm water
1/3 cup vegetable oil
½ cup almond milk, or soy
2 Tbsp. granulated sugar
1 cup frozen blueberries, pureed
1 tsp vanilla extract
Preheat oven to 350 degrees. Line a mini muffin tin with paper liners. (Makes about 18 mini cupcakes or six large muffins.
Combine flax seeds with the water and set aside for at least five minutes.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl add the oil, milk, flax seed mixture, sugar, blueberries and vanilla extract and whisk until well combined.
Add the wet ingredients to the dry and stir together. The batter will be on the thick side. If it is too thick simply add a little bit more milk.
Spoon cupcake batter into muffin tins.
Bake in oven for about 10-12 minutes for mini muffins, and 18-20 for large muffins. The muffins are done when a toothpick inserted into the center comes out clean.
Let cool completely on a wire rack. Muffins can be stored in airtight containers for several days.
And the VERDICT is:
Matthew (age 7): “I wish you didn’t tell us this was vegan”
Liam (age 5): “Too chocolately”
Dylan (age 5): “I like these!”