Alternative Baking

Over the past year I have become a bit of a specialty/ alternative baker. Not really intentionally, it kinda just happened. From previous blog posts you may or may not know, but I have dabbled in gluten free baking. This past weekend I had a bride that requested a small sugar free cake for her wedding.  Her father is a diabetic, but he loves his cake. She also had some vegans at the wedding, so I also made vegan cupcakes also. 

  I have made vegan cupcakes before and they were good, but the ones I made this weekend were GREAT. There are so many substitutes for eggs; chia seeds and water, flax seeds, banana purée, unsweetened applesauce, agar agar, the list goes on and on. 

Im giving away my secrets here, but whenever I make my cakes or cupcakes I use vegetable oil instead of butter, its a personal preference. I prefer the consistency of the cake batter this way. That being said, butter is already out of the equation.  There are so many substitutes for eggs; chia seeds and water, flax seeds, banana purée, unsweetened applesauce, agar agar, the list goes on and on. 

When the recipe calls for milk you can use any non dairy substitute you’d like; almond milk, rice milk, coconut milk, I went with  soy milk because that’s what I drink, and have on hand. 
The first time I made these cupcakes I used the ground chia seeds and water substitute. I mixed the ground chia seeds with water and it instantly began to thicken. I added it to my batter and you could see the little specks of chia in it. When I baked them I noticed the batter didn’t rise as much as I would have liked, and again, you could see the black specks. Taste wise they got a 10/10 and the client was happy with the product!

This weekend when I made the cupcakes I decided to try making them with unsweetened apple sauce. The batter had a good constancy and it looked ” normal” When they were done baking they bounced back just like any other cake would. They tasted AMAZING. You would have no idea that they were vegan and hey, that’s the point right. 

Here is my adapted recipe for vegan cupcakes and vegan frosting. Enjoy 🙂
Vegan Cupcakes 
Cake Flour 12oz 

Baking powder .75 oz 

Salt .25 oz 

Oil 6oz 
Sugar 15 oz 

Milk alternative 6oz 

Vanilla 1tsp 
Milk alternative 6oz 

Egg 4 eggs ( 1 cup of unsweetened applesauce) 
Method: Take the first four ingredients and mix in the stand mixer. Then add the next three ingredients, mix, then add the remainder of the ingredients. Scrape the sides of the bowl and mix again. 

Bake as two 8 in cakes or cupcakes. 

Bake at 350 degrees until a toothpick comes out clean. 

Vegan Frosting 

Vegetable shortening 12 oz 

Powdered sugar 1 pound four ounces 

Lemon juice 1/2 teaspoon 

Vanilla extract 1 teaspoon 

1oz water 

Mix all ingredients together in stand mixer until light in color and fluffy 


Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!

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