Is It Time To Go Vegan?

January 13, 2022

Adopting a vegan diet doesn't mean the end of your happy baking days, far from it. A few easy swaps is all it takes!

Increasing numbers of us are embracing a plant-based diet and as January is now synonymous with Veganuary, what better time is there to ditch animal products for a month or even longer?

While the health benefits of veganism are well reported, it's also recognised as the single biggest way to reduce your impact on the environment.

If you've ever thought about switching to a plant based diet but worried about how you'd continue your passion for baking, trust us, there's plenty of ways you can adapt tried-and-tested family favourites without compromising on taste.

Start by trying these delicious recipes:

VEGAN CHOCOLATE CHIP COOKIES

YOU WILL NEED

100g sugar
164g dark brown sugar
1tsp salt
120g refined coconut oil, melted
60ml non-dairy milk
1tsp vanilla extract
185g flour
1/2 tsp baking soda
115g vegan semi-sweet chocolate chunks
115g vegan dark chocolate chunks

METHOD

Preheat the oven to 180C fan and line a baking tray with baking paper.
Whisk together the sugar, brown sugar, salt and coconut oil before adding the non-dairy milk and vanilla until all the sugar is dissolved.
Sift the flour and baking soda, then fold the mixture carefully.
Fold in the chocolate chunks and chill for 30 minutes.
Scoop the dough onto the tray and bake for 12-15 mins, before cooling.

VEGAN BROWNIES

YOU WILL NEED

200g dark chocolate
100g vegan baking block
150g plain flour
50g cocoa powder
1tsp baking powder
200g caster sugar
3tbsp ground or milled flaxseeds
1tsp vanilla extract
150ml almond milk

METHOD

Melt the chocolate and vegan baking block together in a bowl set over a pan of simmering water. Leave to cool at room temperature.
Preheat the oven to 160C fan. Line a 23cm x 23cm brownie tin with baking paper.
In a seperate bowl, combine the flour, cocoa powder, baking powder and a pinch of salt.
Whisk the caster sugar into the chocolate mixture until smooth. Add the flaxseeds, vanilla and almond milk and stir. Fold in the dry ingredients until just combined.
Pour the batter into the prepared tin. Smooth the top, pop in the oven and bake for 25 minutes or until the top is cracked but the middle is set.
Cool completely, then turn out and slice into squares.

VEGAN LEMON CAKE

YOU WILL NEED

275g self-raising flour
200g caster sugar
1tsp baking powder
1tbsp poppy seeds
1 lemon, zested and juiced
100ml vegetable oil, plus extra to grease the tin
170ml cold water
150g icing sugar

METHOD

Preheat the oven to 280C fan. Grease and line a 1lb loaf tin with baking paper.
Mix the flour, sugar, baking powder, poppy seeds and lemon zest together, then add the oil, half the lemon juice and the cold water. Mix until smooth.
Pour into the prepared loaf tin and bake in the oven for 30 minutes.
Cool in the tin for 10 minutes, then turn out and cool on a wire rack.
Sieve the icing sugar into a bowl and mix with enough of the remaining lemon juice to make an icing thick enough to pour over the loaf.

BAKED IN MAKES IT EASY!

Our Iced Cinnamon Bun Baking Kit and Sticky Toffee Cake Baking Kit are both suitable for plant-based diets. All the dry ingredients are already vegan, so with some simple swaps for the wet ingredients, you'll have easy, delicious vegan bakes!

BUY THE STICKY TOFFEE KIT

BUY THE CINNAMON BUN KIT

Also in The Bakedin Blog

Feast Your Eyes - The Munns Ultimate Festive Feast

December 16, 2021

When we interview potential team members, we always ask them what they'd cook to impress us! The answers can range from hilarious to mouth-wateringly delicious.