Vegan desserts like cookies, cakes, and brownies can be made using egg substitutes and non-dairy products. Vegan cookies are the most popular, while brownies and cakes require more leavening agents for a lighter texture. Scones and croissants can also be made vegan, but may not mimic traditional recipes. Careful attention to ingredient labels is necessary for healthier options.
Vegan desserts like cookies, cakes, brownies and croissants are easily made for those coveted cravings that don’t include any animal products or by-products. Many traditional baked goods and desserts are easily replicated in vegan cooking by using egg substitutes and dairy products, such as almond or coconut milk. Brownies and cakes that can be made vegan include chocolate cake and vanilla cake, as well as peanut butter and almond brownies. Many scones and croissants can also be made without animal ingredients, without compromising on taste; however, the texture of the final products differs slightly.
The most popular vegan desserts available in vegan supermarkets and bakeries are cookies, as they are relatively simple to make and don’t require many substitutions. Pastry chefs making a vegan cookie often replace the egg in a traditional recipe with a vegan substitute, such as soaked flaxseed, or leave out the egg reassembly altogether. Instead of using white sugar, which is often processed with bone charcoal from animals, unprocessed sugar such as honey or swirled sugar can be used. Some vegan desserts, such as cookies, include vegan chocolate chips, vegan sprinkles, or vegan candies baked in pastry.
Brownies are also quite common in vegan kitchens and can be made with wheat flour, nut or peanut butter, and seeds. Vegan brownie recipes are often very similar to vegan cake recipes, only requiring the use of more leavening agents to produce a lighter, fluffier texture. With vegan brownies and cakes, vegetable oils or melted butter substitutes are used to give the dough a moist texture and also aid in the overall taste and flavor. Most vegan desserts contain non-hydrogenated oils, to reduce the trans fat content, however there are some recipes that call for margarine or other varieties of oils that contain trans fats.
Scones and croissants are traditionally made with animal ingredients such as butter, eggs and dairy products. Their vegan varieties are made with animal substitutes, such as vegetable oils and almond or soy milk. While these types of vegan pastries can be made, their final texture and flavor may not mimic a traditional recipe due to the lack of sourdough from eggs and dairy products. Most vegan desserts attempt to be a healthier alternative to their non-vegan counterparts, but individuals can still consume vegan desserts that contain large amounts of sugar or processed fat if ingredient labels aren’t carefully observed.
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