Our vegan chef explains how to replace eggs and butter, why you should start with pastry, not cakes, and how to make a simple fruit galette
I’m not surprised that there were failures in vegan week of The Great British Bake Off. Good baking relies on practice, knowing your ingredients and understanding how they behave. Vegan baking is a brave new world because it relies on experimenting with ingredients to replace those that have traditionally formed the backbone of baking: eggs and butter.
Eggs offer the baker so much: they create structure, give moisture and richness, and bind ingredients – so they are hard to replace. You can bind using milled chia or flax seeds, which become gelatinous when added to water and are a good but not a perfect substitute. There are now decent butter and dairy replacements available, so that is much less of an issue.
Vegan baking tips for Bake Off contestants – and the rest of us