Being a vegan you can find it hard to find the foods you once liked, some chocolates or crisps for example will be off the menu as they contain milk. You might find that breads and even pasta sauces contain milk and other products might contain egg whites or butter, so as you can imagine it’s tough when it comes to baking. My girlfriend recently baked me a cake for my 40th, and I must say it was glorious. The cake was chocolate with a buttercream filling, a soft light sponge and a hard chocolate topping.. it was wonderful. Of course the journey to get to this glorious cake took my girlfriend months, I kid you not. She went through all kinds of alternatives to eggs, milk and butter she could find. Milk was ok as you have soya and of course soya margarine is also useful and tastes the same.. but eggs aren’t so easy to replace. Eggs bind the mixture and you would not believe how import that starts to seam when you try and bake without them. The following infographic shows not only egg replacements but also, chocolate for those people allergic to caffeine, flour for people with a gluten intolerance and other milks and even sugars. I hope this helps you as much as it did my girlfriend who I made it for.
