Shirley Kwok, founder of The Cakery, is known for her pretty cupcakes, cakes and other sweet treats that are made without the traditional crutches of sugar, butter, eggs and cream. The Cakery can cater to practically every food intolerance and special dietary requirement – they even have an ingredient substitute “bible” in-store that you can flip through to prove it!
We asked Shirley why she opened The Cakery, and she explained, “We are big believers in conscious living and clean eating. Most people think cakes must contain egg, milk and flour. Once you manage to explain why we don't always need these key ingredients, they will be more willing to try. We are very transparent with our products. We let our customers know all the ingredients we put in our cakes as well as their health benefits. Most importantly, they have to be tasty. I have a lot of customers who are not allergic to gluten or are not vegan, and they keep coming back for more!”
Here, Shirley gives us a few of her best baking substitutes so that we can swap out a few things at home to make our cakes a bit less hard on the body. Have a look in your pantry – you probably already have quite a few of them!
Egg substitutes (1 egg)
- Applesauce (¼ cup )
- Banana (½ banana)
- Flaxseed (1 tbsp flaxseed + 3 tbsp water)
- Chia egg (1 tbsp chia seed + 2.5 tbsp water)
- Vegetable oil (~¼ cup)
- Aquafaba, or chickpea juice (3 tbsp aquafaba, whipped = 1 egg white)
- Soy milk
- Coconut milk
- Almond milk
- Oat milk
Refined sugar substitutes
- Maple syrup
- Organic cane sugar
- Agave nectar
- Canola oil
- Coconut oil
- Vegan butter
Whatcha gonna bake with all this new-found knowledge?
Drop us a line at firstname.lastname@example.org and include your super substitute recipe and we’ll try it out and share it with our readers to try at home.