cooking and eatingDrinking coffee together is not what it used to be. One does not allow sugar, the other does not contain lactose or gluten, and the other is vegan. Then try baking a cake. Fortunately, there are all kinds of alternatives these days, but does your cake still taste great? And can you just replace everything? Our culinary journalist accepted the challenge with a simple cake.
With a regular bun you can go in all directions and you’re always good. Even when replacing sugar, milk, eggs or butter with something else. The basic cake recipe looks like this:
Challenge 1: Sugar-free baking
Eliminating sugar completely is not an option because you need the amount of sugar to make your cake rise. Instead, we use a suitable sugar substitute for this. You can not use a sweetener in drop or tablet form, as they are often two hundred times sweeter than regular sugar and do not provide the necessary volume. It is better to choose a sugar substitute in the form of powder or crystal granules. There are several types available, and they are all slightly different. This is why it is important to carefully consider your recipe before choosing.
Be careful with some of the sugar substitutes so you don’t get lumps with the butter
Zusto is the number one substitute for sugar. You can substitute the amount of sugar in a 250g cake for one on one with Zusto. The only problem is that Zusto creates lumps with butter. solution for this? Beat eggs very lightly without adding sweetener. Mix the butter first, then add the flour and zosto at the end.
In addition to Zusto, you also have Sukrin, Tagatesse and Pure Via crystal pellets from Stevia. The sweetening power of these sugar substitutes is twice as strong as that of regular sugar. That’s why you can only add half the weight in your recipe. So in a regular cake you add 125g of sugar instead of the whole 250g.
advice: Would you rather stay away from sugar substitutes? Try replacing sugar with mashed banana, date puree, or apple juice. The texture of the cake will be a little damp because of it.
Challenge 2: Lactose-free bread
Lactose-free baking is not as difficult as you think, as lactose is only found in dairy products. There is lactose-free butter on the market, but you can also substitute it with vegan margarine or butter suitable for baking. You can hardly taste the difference in this cake. In many cake recipes, you can also substitute butter for an equal amount of oil. In this case, choose an oil that has a somewhat neutral taste, such as peanut oil. It tastes delicious in carrot cake.
Challenge 3: Baking without eggs
In the organic store, you can buy a vegan egg substitute like Orgran’s No-Egg. You use about 1 teaspoon (about 7.5 grams) for each egg that you should substitute. Plus, there are more tricks to replacing eggs in pastries with a vegan alternative. For example, you can mix 1 tablespoon of broken flaxseed per egg with 3 tablespoons of warm water. Wait a bit and you will get a sticky mixture that resembles the consistency of eggs and has the same effect as a cake. There are also slightly simpler alternatives. For example, you can replace an egg with a teaspoon of vinegar with a teaspoon of baking powder, especially in dishes that need fermentation, or with half a mashed banana or even 2 to 3 tablespoons of applesauce.
advice: Should you only substitute egg whites in a recipe, for example when preparing meringues? Then use 2 tablespoons of the liquid from a can of chickpeas, also known as aquafabi, for each egg white. You can also use this perfectly in your chocolate mousse as a substitute for letting the chocolate mousse harden. Beat the aquafabe well as you would an egg white, then dip it into the chocolate.
Challenge 4: Less fat
You don’t necessarily have an intolerance, but just want a slightly healthier cake and ignore the butter? In our cake, you can replace butter with many other ingredients that give a nice creamy result, but are much less fat. For example, think of yogurt or sour cream. Curious about the healthiest fats for baking? Nutritionist Caroline Olarts will tell you all about it.
For example, you can replace an egg with a teaspoon of vinegar with a teaspoon of baking powder or even applesauce
Fifth challenge: gluten-free baking
Those who cannot tolerate gluten should avoid wheat flour. Unfortunately, you will need some form of flour to make your cake work, as this is the “glue” that holds your cake together. Fortunately, there are many alternatives on the market, such as buckwheat flour, almond flour, chickpea flour, coconut flour, rice flour, and chestnut flour. In our cake, we can choose almond flour, because it tastes better with a sweet dessert. Almond flour also gives your cake an airy and crunchy texture. The weight remains the same as with the flour. Proportionately, you get more calories through almond flour, because they are naturally ground almonds, but they are a good gluten-free alternative.
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