How to veganise baking recipes + recipe
Today I’ll start a little vegan special that has already been running for almost a month on my German speaking blog. Today’s post is about baking in particular which I find the easiest to veganise. The tips are taking the needs when suffering from histamine intolerance into account. Yet, the recipe I’ll be giving you further down might not be suitable for everyone, because the cake contains lemons. And lemons are such an on and off thing with HIT. They are considered to be triggers respectively liberators of histamine, they contain acid, yet, also a lot vitamin c. Most people suffering from HIT can – if even – only tolerate small amounts of lemons. So if you’ll go for this recipe is an individual choice.
I recently got a cookbook on lemons as a gift. So, that’s where my fancy for lemons right now is coming from. Through the book I got to know that cucumbers can actually neutralise a little too much of lemons. To counter-balance too much lemons with sugar is according to the author a bad idea.
In the book I also found a recipe for lemon tray bake – and that made me reminisce my childhood. My grandma used to bake lemon tray bake for basically any birthday party or on other family occasions. That cake was mandatory one could say. I loved it, yet, somehow I never made one myself. Time to change that. With my little vegan special in mind, I thought it might be a great thing to veganise grandma’s lemon tray bake. And there it is.
*** NOT low in histamine ***
Remember, not everyone can tolerate lemons as mentioned above.
Lemon tray bake (vegan)
ca. 20 minutes + ca. 20-25 minutes in the oven
ingredients for 1 baking tin:
- 400g spelt flour
- 100g browntop millet flour
- 1 sachet baking powder
- 10g homemade vanilla sugar
- 150g coconut sugar OR raw can sugar
- (pinch of cardamom)
- grated lemon zest of an untreated lemon (be sure to use organic ones)
- 200ml oat milk OR any other plant-based milk you like/can tolerate
- 250g coconut oil
- 4 level tbsp. chia seeds & 12 tbsp. water
- squirt of lemon juice
- pinch of salt
- ca. 150 to 200g powdered raw cane sugar
- 3-4 tbsp. lemon juice
- 1 tbsp. hot water
- Prepare the egg replacement from chia seeds and water and leave it to thicken for about 10 minutes.
- Whisk the oil and stir in sugar.
- Add grated lemon zest, vanilla sugar, salt, (cardamom), lemon juice and finally the egg replacement and whisk until creamy.
- Mix the flour with baking powder and add this plus “milk” alternatingly to the mix. Stir until the dough is creamy.
- Preheat the oven to 200°C. Preapre a baking tin with baking paper and spread the dough evenly onto the tin.
- Bake in the middle of the oven for about 20 to 25 minutes until golden. Remove from the oven.
- For the icing, sift the powdered cane sugar and stir in lemon juice and hot water until the mass is creamy. It should be spreadable, yet, not totally liquid.
- Spread the icing on the still warm cake and leave it to dry. Cut into squares or other shapes (e.g. with a pizza wheel) to serve.
The cake tastes even better after one day of resting.
tips – vegan baking:
The original recipe contains more sugar (200g instead of 150g). I like to reduce here usually.
Apart from that 4 eggs are used in the original recipe. To replace one egg a level tablespoon of chia seeds & 3 tablespoons of water do the job. You mix those two and leave it to thicken. The result will be a gelly, somewhat pudding-thing, that will replace eggs in baking, because chia-mix is a great thickener, just like eggs. Some may already be familiar with this from my gluten free baking recipes.
To replace butter (also in the original recipe) in baking I usually go for 1:1 coconut oil.
The same goes for milk. Vegan, low histamine alternatives for milk are for example coconut-, oat-, rice- or almond milk. Plant-based milk alternatives can easily be made at home. For coconut milk and rice milk there are already recipes on my blog.
When buying plant-based milk be sure to get those without sweetener or sugar added, and without thickeners like guar gum.
Because chia mix is not quite as fluffy as eggs I replaced 100g of the originally 500g of flour with browntop millet flour. Browntop millet flour is lighter than spelt flour making the dough fluffier.
With these tips it is possible to veganise many baking recipes which do without whipped cream or whipped egg whites. I’ll have to post something for those as well. For now have fun veganising tray bakes, cookies, marble cake and more.