While plant-based diets have become increasingly popular over the past few years, vegan baking can be a matter of trial and error. Substitutions for eggs, milk and butter are tricky, especially as they are the cornerstones of most desserts. Leaving out certain ingredients means that these must be substituted, and when it comes to baking, this is easier said than done.
Yes, baking is a science. Every ingredient has a purpose. Using flax instead of egg, alternative milks rather than cow’s milk, and vegetable oil-based baking blocks instead of butter will almost always change the texture and flavour of the finished bake. That is why it doesn’t always work simply swapping out one for the other. This doesn’t mean it can’t be done, however.
I have spent the last number of months researching plant-based dietary patterns as part of my final year project for my master’s degree in nutrition, and it really has deepened my knowledge and understanding of veganism and its wider impact beyond just diet. When I write recipes for any type of diet, I look at it in a way that is inclusive, so if you aren’t plant-based or lactose intolerant, you can still enjoy this cake. It just happens to be plant-based.
Nowadays, plant-based recipes are so accessible and there is greater availability of plant-based ingredients in our supermarkets, so whether dairy doesn’t agree with you, you’re a fully-fledged vegan, or you just want a piece of cake, this one is for you. This week’s recipe is a simple vanilla cake, baked American sheet-cake style, and topped with a vanilla (plant) buttercream.
Ground flax seeds are blended with water and used instead of the traditional egg, and also provide a kind of wholemeal, nutty texture to the cake. Sunflower oil instead of butter isn’t an unusual swap, it’s used a lot in carrot cake, and keeps the cake incredibly moist. I am also using plant milk here and I opt for soya as it is more neutral in flavour than nut milks, but you can use whatever you fancy. There is a substantial amount of vanilla extract in here too, this is a simple cake so you want to really showcase the vanilla.
The frosting is based on a classic American buttercream; 1:2 butter (or dairy-free butter here) to icing sugar. I am using a baking block, and let it soften to room temperature. Dairy-free spreads are too soft for this. A little plant milk is added with vanilla for a gorgeously smooth buttercream with balanced vanilla flavour. I like to cut this cake into little squares to serve; sprinkles optional.
