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Dairy-free baking

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SPOORK

Posts: 1,158
2/28/13 10:31 P

If you like lemon pound cake this (vegan) recipe is amazing:
goveganmeow.blogspot.com/2010/09/vanilla-y
ogurt-pound-cake.html

LVELVETJ

SparkPoints: (381)
Fitness Minutes: (0)
Posts: 77
2/28/13 3:01 P

I'm a vegan (9 yrs) and I second the recommendation that you just "Google" vegan recipes and websites instead of trying to figure out how to convert a dairy recipe into a vegan recipe.

Edited by: LVELVETJ at: 2/28/2013 (15:02)

Starting weight on 3/4/13: 159.5
Long term goal weight: 140

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3/25 156.5
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current weight: 161.5

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DIDS70

Posts: 4,651
2/28/13 12:54 P

you may also want to look at rawfullytempting.com. She is vegan as well. The desserts are amazing and simple to make.

current weight: 250.0

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ALLICIAC

SparkPoints: (19,403)
Fitness Minutes: (6,253)
Posts: 120
2/28/13 12:25 P

I would google vegan recipes, that way you don't have to necessarily "replace" anything. Fat Free Vegan (http://blog.fatfreevegan.com/) has a lot of desserts on her site that would be appropriate for your friend and also be able to fit into your calories for the day. I haven't used dairy/eggs in baked goods in over 10 years, and I find it's just easier to look up already vegan recipes instead of figuring out what I can replace with what.

current weight: 142.0

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GRATTECIELLA

SparkPoints: (21,729)
Fitness Minutes: (14,295)
Posts: 737
2/28/13 2:28 A

Thanks! I have coconut oil, and am looking at recipes that don't call for milk or cream, to simplify. I have read that you should use 3/4 as much coconut oil as butter (so 3/4 cup if the recipe calls for 1 cup) -- do you guys know anything about that?

GratteCiella

current weight: 160.1

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SPKRAUSE

Posts: 543
2/28/13 2:23 A

As MEG-NATALIA07 said, coconut (oil, milk) are great substitutes. And a can of coconut milk (regular fat) chilled in the fridge, will solidify the fat, which you can whip like whipped cream, for example. In baking any number of oils subtitute for butter, depending on what you need. Anyway, as for the 'milk' side -- I find soy milk works well, as does almond milk usually. I don't use coconut milk as much, I admit.

"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")

current weight: 193.3

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MEG-NATALIA07

Posts: 569
2/28/13 1:11 A

Coconut oil or olive oil for butter, coconut milk (canned is the best) is a great substitute for any milk.

GRACE. BEAUTY. LAUGHTER. REST. COMPASSION. GOOD FOOD.

I love to cook and bake. I have compiled hundreds of recipes on Pinterest: Crowd pleasers: Traditional & Lightened versions of timeless favorites, as well as: gluten free, vegan, Paleo & Grain-Free... and a ton of Scones and desserts.
pinterest.com/willdance4joy/

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GRATTECIELLA

SparkPoints: (21,729)
Fitness Minutes: (14,295)
Posts: 737
2/27/13 8:54 P

I have been asked to bring a nondairy dessert to a friend's home. (Eggs are OK, but butter, milk, cream, etc. are out.) Any tips for substitutions, or better yet recipes?

I was thinking of coconut oil instead of butter, and almond milk instead of cow's milk -- are those things good substitutes? What about Earth Balance for butter? Or should I just find a recipe that doesn't use these things in the first pace?

GratteCiella

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