For a new vegan, the challenge is sourcing the right ingredients to replace eggs, dairy and honey in your cooking, and experimenting with delicious alternatives such as aquafaba, flax seeds and coconut oil. I would argue that it also makes you a more creative cook. Baking vegan cakes and desserts is easier than you might think and is very rewarding.
When you’re out doing the shopping, look out for the vegan symbol on packaged products or read the label carefully as the traditional V for vegetarian symbol doesn’t mean it’s also vegan. Look carefully for hidden milk products, such as casein or whey, and remember that E numbers may contain animal products – these can be found in margarines, crisps and biscuits, while gelatine is often found in set yoghurts and desserts.
What to stock for vegan baking
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