Chef Chloe Coscarelli Shares Four Vegan Baking Tips
I’m personally all ears, especially considering that Coscarelli was the the first vegan chef to win the Food Network‘s reality-competition series Cupcake Wars!
Below is the summary of the chef’s four tips to create “vegan baked goods that taste just as good as something baked conventionally…and maybe even better”:
- Keep the right staples on hand at all times: The chef’s favorite vegan staples include coconut milk, instant espresso powder, baking powder, and high-quality dark chocolate.
- Master the basics: “Cookies are simple to bake, delicious to eat, and easy to transport, making the perfect foolproof entry point to vegan baking.”
- Know which vegan swaps to make: Here Coscarelli provided a tip for an effective egg substitute: “I know it sounds strange, but if you replace each egg in a cake recipe with about 1/2 teaspoon baking soda and 1 tablespoon vinegar, the acid and baking soda react and bind the cake together in place of eggs.”
- Be confident in what you make: Even if you’re new to baking, don’t worry since vegan baking “is really hard to mess up,” and as a result of there there being no raw eggs, ” you can eat as much vegan cookie dough as you want.”
To read the full article, visit this link. Happy baking!