Co-authored by Nadya and Shriya
If you’ve been regularly reading the blog, you know BFIW loves all things good, vegan, and cruelty-free. So imagine our excitement at finding an all-vegan, completely lovely and local bakery in the heart of Brixton, London.
Ms. Cupcake, which has been around for years and which has published a cookbook chock full of baked goodies, welcomed us into their sweet pink kitchen and chatted with us about all things sugary and sweet.
You may think that all this stuff about vegan cakes is a load of hippie tosh (look at us going native!) but according to the experts at Ms. Cupcake many wedding planners default to vegan cupcakes and wedding cakes because it means they don’t have to deal with a load of allergens like milk.
Vegan cakes, also, tend to last longer than non-vegan cakes. Since they don’t have milk and eggs, which are the things in the cake that make it go bad or stale, they can sit happily in your fridge for weeks after the wedding and still taste like they did on the day.
The ingredients will also usually feel lighter. Since you’re not being weighed down by all them animal fats, after you eat the vegan wedding cake, you’ll still be fighting fit and ready to dance. No food coma. No worries.
One of Ms. Cupcakes’ specialist bakers, Samantha, talked to us about some tips and tricks for vegan baking. Samantha revealed that the process of baking delicious cupcakes without any dairy requires lots of substitutions. With these secrets in mind, you can turn any of your favorite desserts into a vegan delight!
Fruit puree – Many of Ms. Cupcakes’ cakes have fruity flavors – such as the orange chocolate jaffa cake. The trick to getting a fluffy batter without using any eggs is to mix in some fruit puree. It makes the batter thicker and helps it rise in the oven.
Soy or Almond Milk – Many cupcakes need a creamy element to them – especially chocolate-based ones such as the Ferrero Rocher. Instead of using whole milk where the recipe calls for it, use soy or almond milk instead. The vegan milk will still do the trick of getting the batter creamier.
Margarine – Most cupcake recipes call for butter, but margarine will do just fine! It’ll give the batter the creamy, buttery taste you need. You won’t believe it’s not butter!
Sugar – Vegan cupcakes can be a challenge because they avoid butter, milk, and eggs – which give baked goods their typical flavors. Luckily, sugar is still an option! Ms. Cupcake uses healthier alternatives to sugar as well, in order to prevent going overboard when trying to make up for the familiar flavors. Samantha told us that the bakers often use agave nectar (not honey!) as an all-natural vegan sweetener.
With all of these tips and tidbits in mind, you’ll have no trouble experimenting with your own vegan baking. If you do end up getting some vegan cakes and goodies at your wedding, be sure to send us pictures! You can reach us at shriya@thebigfatindianwedding.com or nadya@thebigfatindianwedding.com. We may even feature your delectable, cruelty-free cakes online.
Happy baking!