10 VEGAN BAKING RECIPES
There’s a twist to these recipes for fudgy chocolate brownies, moreish savoury pastries and rib-sticking puds: none include eggs, butter or milk. They’re among our top vegan baking recipes, which swap traditional ingredients for free-from alternatives – with utterly delicious results. Even non-vegans will clamour for more...
1
CREAMY BROCCOLI, CELERIAC AND CAVOLO NERO PIE
Serve a hearty slice of this warming plant-based pie with creamy puréed celeriac, tart cranberries and smoky paprika-roasted broccoli. Be warned: you’ll need room for seconds.
2
GARLICKY SAFFRON, TOMATO AND PESTO GALETTE
Sweet roasted tomatoes and creamy vegan pesto top crisp shortcrust pastry, effortlessly capturing the flavours of the Mediterranean. Finish with a scattering of torn basil leaves.
2
GARLICKY SAFFRON, TOMATO AND PESTO GALETTE
Sweet roasted tomatoes and creamy vegan pesto top crisp shortcrust pastry, effortlessly capturing the flavours of the Mediterranean. Finish with a scattering of torn basil leaves.
3
Blackberry & pistachio friands
Soft, syrupy fruit nestled in a pillow of chewy pistachio sponge – what’s not to love? They’re made by whipping aquafaba into soft peaks – just like you’d do with egg whites.
4
VEGAN YORKSHIRE PUDDINGS
Our version of this Sunday roast staple uses aquafaba (a popular vegan egg replacement) and free-from milk to make it crisp on the outside and fluffy on the inside. We suspect even non-vegans won’t be able to tell the difference...
4
VEGAN YORKSHIRE PUDDINGS
Our version of this Sunday roast staple uses aquafaba (a popular vegan egg replacement) and free-from milk to make it crisp on the outside and fluffy on the inside. We suspect even non-vegans won’t be able to tell the difference...
5
VEGAN BANANA CAKE
This loaf cake is baked with an extra banana on top to help use up your ripening fruit supply. Crunchy cacao nibs and dairy-free coconut milk yogurt make it even more delicious.
6
MARTHA COLLISON’S VEGAN CHOCOLATE CAKE
It’s a resounding “yes, please” to this delightfully decadent combination of rich, moist sponge, dark chocolate and tangy raspberries from Waitrose Weekend columnist Martha Collison.
6
MARTHA COLLISON’S VEGAN CHOCOLATE CAKE
It’s a resounding “yes, please” to this delightfully decadent combination of rich, moist sponge, dark chocolate and tangy raspberries from Waitrose Weekend columnist Martha Collison.
7
VEGAN VICTORIA SPONGE
The Happy Pear duo has struck gold with this spin on an afternoon tea classic. Its coconut ‘cream’ filling is given a lift with maple syrup and vanilla extract.
8
THE HAPPY PEAR’S SALTED CARAMEL MERINGUE TART
There’s not an egg in sight here: instead, chickpea water and sugar combine to create a light-as-air meringue topping for this moreish salted caramel tart.
8
THE HAPPY PEAR’S SALTED CARAMEL MERINGUE TART
There’s not an egg in sight here: instead, chickpea water and sugar combine to create a light-as-air meringue topping for this moreish salted caramel tart.
9
VEGAN CHOCOLATEY CUPCAKES
Customers have raved about these cupcakes, which take just 45 minutes to make. We like the fact you can enjoy one, warm, with a cuppa within the hour. In fact, let’s make it two…
10
THE HAPPY PEAR’S VEG MUFFINS
These genuinely taste as good as they look. Plus, their dinky size makes them perfect for the picnic basket or even kids’ lunchboxes – just leave out the chilli.
10
THE HAPPY PEAR’S VEG MUFFINS
These genuinely taste as good as they look. Plus, their dinky size makes them perfect for the picnic basket or even kids’ lunchboxes – just leave out the chilli.
TOO BUSY TO BAKE?
TRY OUR VEGAN CAKES, PASTRIES AND BISCUITS...
OGGS Chocolate Fudge Cakes
There’s no scrimping on the scrumptious fudgy filling for these cute-as-a-button chocolate-flavoured sponge cakes.
Shop now
Plantlife Mushroom Wellington with Seeded Stuffing
This mushroom duxelle, brown rice and seed-filled puff pastry is among our top picks from our new plant-based offering. Bake for 55-60 minutes.
Shop now
Lazy Day Millionaire Shortbread
Even if the results are tasty, making plant-based millionaire shortbread from scratch is time consuming (and we’re speaking from experience). Save yourself the hassle with these delicious bites from Lazy Day.
Shop now
BEST VEGAN SUBSTITUTES FOR BAKING
Jack Homer, Partner & chef tutor at the Waitrose Cookery School, King's Cross, shares his top tips for plant-based bakes.
EGG SUBSTITUTES
You don’t need eggs for fluffy cakes. Just use this easy-to-remember ratio: 1 tbsp flaxseeds to three tbsp water. Once combined, stir and set aside so the flax seeds absorb the water. The resulting liquid is the equivalent of one egg.
AQUAFABA INSTEAD OF
EGG WHITES
The process of using chickpea water, or aquafaba, to make meringue, has become well-known – it even works for notoriously tricky Italian meringue. Simply drain a tin of chickpeas (which you can use for a savoury recipe!) of protein-packed aquafaba. It has a similar consistency to egg whites, meaning it aerates nicely. Duchy Organic chickpeas are my preference.
NUT BUTTERS
Nut butters are brilliant in bakes and can be turbocharged for extra flavour. Blend in dried fruit and spices – nut butter with finely chopped pecans and dates tastes fantastic. You can also give coconut cream a lift with cardamom and almond butter.
INFUSED LIQUIDS
Infuse milk alternatives and syrups with aromatics for greater depth of flavour. Mix cloves and rosewater with a sugar syrup, or add a slightly unusual ingredient to Duchy Organic coconut milk. Preheat the oven to 170ºC and toast raw rice for 20 minutes or until deep golden brown. Let the rice cool and add it to the coconut milk. This should then be heated to boiling point, before cooling and infusing. Strain the rice and use the flavoured milk in your bakes.
