It’s always the right time to make cookies, cakes, and all-things sweet, especially during the holiday season. To take the mystery out of buttery, fluffy confections, we went straight to one of the sweetest sweets experts around.
Fran Costigan, a virtual queen of vegan baking, reminds us to use quality, wholesome ingredients that, of course, are void of any animal products. “Without the butter, eggs, and white sugar,” Costigan says, “I know the ingredients taste fresher.”
An important part of substituting in vegan ingredients when baking is understanding the properties of particular ingredients, and getting a feel for how everything works together.
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You do this through testing, as Costigan says. Try cutting a recipe in half and try it out, and make the changes afterward. Whether you’re planning on spending hours in the kitchen or want to just quickly whip something…