Katie Bakes: A Vegan Gingerbread Cake Mix
Katie Bakes Gingerbread Cake Mix is sold in an eco pouch, to make 12 delicious gingerbread biscuits, using a standard size cutter. It can be made with vegan butter (Flora has no palm oil) and needs no eggs, as it includes egg replacer in the mix.
As well as being kind to animals, vegan baking mixes are also free from cholesterol, when mixed with plant-based ingredients. They are also lower in calories, which means you can eat more of them!
Vegan baking mixes also have a far lower carbon footprint, as livestock farming (for meat or dairy) is one of the world’s biggest contributors to greenhouse gases.
You can also make them a bit healthier, by serving with fresh organic berries and plant-based yoghurt. Add some chopped walnuts (adults only) to chocolate baked treats, for a boost of omega 3 fatty acids.
Tips for Using Vegan Baking Mixes
We don’t live in a high enough elevation in England to worry about adjusting baking times. But here are a few useful tips, for vegan baking success!
- Use room temperature plant milk for a smoother batter.
- Don’t overmix your batter (or open the oven too early).
- If not using silicone bakeware, line tins with zero waste parchment paper.
- Rest cookie dough for 20 minutes to improve texture.
- For lighter sponges, add 1 teaspoon of apple cider vinegar to activate rise.
- Store cooled bakes in an airtight tin (not the fridge) to hold moisture.
