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Vegan baking is not merely about replacing animal-based ingredients with plant-based alternatives, but also about understanding how these differences in ingredients affect techniques and the final result. Although they appear similar on the surface, several technical aspects need to be adjusted so that vegan cakes or bread remain delicious, have good texture, and are stable when baked.

Ingredients Differences and Their Effects on the Baking Process

In conventional baking, ingredients like eggs, cow’s milk, and butter play an important role in forming structure, providing tenderness, and retaining moisture. In vegan baking, these ingredients can be replaced with plant-based alternatives, such as:

• Eggs replaced with flaxseed, chia seed, banana, or aquafaba
• Cow’s milk replaced with plant-based milk (almond, oat, soy)
• Butter replaced with vegan margarine or plant-based fats

According to Chef Junaidi, since the ingredients used are substitutes, some adjustments are naturally needed to handle them during the baking process.

1. Mixing Technique are Similar but Requires More Caution

In principle, the method of mixing dough in vegan baking is almost the same as in conventional methods. However, Chef Junaidi adds that there is one thing that requires extra caution: paying attention to the mixing time. It should not be undermixed or overmixed.

“If it’s beaten for too long, for example in cakes, it can collapse or become dense. For cookies, they might spread too much. For bread, it can become too chewy and the dough too airy, which causes the proofing process to be less optimal,” he explains.

2. Baking Technique Doesn’t Differ Much but Requires Precision

In the baking process, temperature and time are generally not much different between vegan and conventional baking. However, dough stability still needs to be carefully monitored.

“All substitute ingredients, especially Palmboom® Cake Margarine, have been specially processed to replace the function of butter or animal fat. So their usage can be treated the same,” explains Chef Junaidi.

Consistency and the final result, such as colour, tenderness, and the structural stability of the cake, can still be maintained as long as the oven temperature is stable and the dough is not overmixed.

3. Measuring Ingredients Can Be the Same but Require Adjustments

Accurate ingredient measurement is essential for maintaining consistent baking results. According to Chef Junaidi, vegan margarine and plant-based milk generally do not require adjustments in quantity. However, the characteristics of plant-based milk can affect the final taste. Therefore, it’s important to choose the type of milk based on the flavour profile of the cake—for example, oat milk for a neutral taste or coconut milk for a savoury note.

Meanwhile, egg replacers need more attention, as they play a vital role in the structure and moisture of the dough. The choice of substitute must be tailored to the function required in the recipe.

An example of this can be seen in the Vegan Victoria Cake recipe, which uses coconut yogurt, oat milk, non-dairy whipped cream, and vegan cream cheese as substitutes for non-vegan ingredients.

4. Maintaining Moisture in Vegan Cakes with the Right Plant-Based Fats

Since there are no eggs or butter as natural stabilisers, maintaining the moisture and elasticity of the dough requires the help of the right plant-based fats. One recommended ingredient is Palmboom® Cake Margarine, which can provide softness with a stable and moist texture.

From vegan margarine, coconut oil, and canola oil to coconut milk, all of them can help maintain moisture and flavour. “The plant fats in Palmboom® Cake Margarine not only provide aroma and taste but also serve to maintain moisture in our bakery products,” says Chef Junaidi. So, as long as the right plant fat is chosen, vegan cakes can still appear soft and tempting.

In conclusion, vegan baking techniques are not entirely different from conventional techniques, but adjustments are needed in handling the dough, selecting ingredients, and the accuracy of processing time. The key is to understand the function of each ingredient and choose vegan alternatives that have been specifically formulated for optimal results.

One reliable and practical alternative is Palmboom® Cake Margarine, Indonesia’s first vegan margarine, free of trans fats and enriched with natural antioxidants from green tea. With its stable and elastic texture, this margarine helps produce bakery products that are softer, moist, and have a signature fruity buttery aroma. Palmboom® Cake Margarine is the ideal choice for various baking creations, whether vegan or non-vegan recipes, without compromising on taste or quality.

With the right technique and suitable ingredients, vegan cakes can still be delicious and tempting. Need inspiration? Check out a variety of interesting recipes on Instagram @smartplusprof and @palmboom_id for your sales ideas or daily creations.