Chef Chloe Coscarelli Shares Four Vegan Baking Tips
For those like me who love sweets but dread baking, chef Chloe Coscarelli recently provided POPSUGAR with some 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!
Photo Credit: www.chicvegan.com
