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Best ever VEGAN bak ing hacks

Sara Kidd joins us every month to share her essential advice for making your bakes rise to the occasion
with Sara Kidd
Photo © Melissa Katherine

Choosing the right egg replacer

I’m surprised I haven’t written a column about egg replacers yet. Over the past 5 years, I’ve learnt a lot about vegan baking and what egg replacers work best. The key thing to remember is that not every egg replacer works for every type of baking. My favourite egg replacer is the flaxseed egg, because I make a lot of cakes. The flax egg is wonderful for cakes as it works as a binding agent and helps create a fluffy cake crumb. Here is a list of options and types of recipe they suit…


Aquafaba is the water from tinned chickpeas that has absorbed proteins and starches from the chickpeas. It has the same properties as egg whites. It works well in meringues, marshmallows, sauces, buttercream and light cakes. 3 tbsp aquafaba is equivalent to one whole egg.

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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Easter - April 2020
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About Vegan Food & Living Magazine

In this issue you will find 75 plant-based recipes including fun and delicious Easter recipes. You will also find easy 5 ingredient recipes for quick midweek meals and 3 easy ways to cook jackfruit. This months nutrition SOS will help you thrive on a gluten-free vegan diet, guide you on how to stimulate muscle growth and answer your important questions about taking supplements. Philip Mansbridge tackles the subjects of how veganism impacts climate change, learn how to make snacks count by boosting your nutrition, and create your own herbal first aid kit!