Previous series of The Great British Bake Off have featured “free from” weeks, in which the bakers have been asked to create delicious desserts without sugar, gluten or dairy – but never before has there been a full Vegan Week, until now…
But the big question: how do you make vegan bakes just as tasty as regular ones without crucial ingredients such as butter, eggs and milk – especially when they feature technical elements like meringues?
Some of the unusual methods might surprise you…
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It sounds mad, but it does work, believe us! The brine from a tin of chickpeas (aka aquafaba) takes over from eggs in this meringue recipe
Whip up some crunchy meringues for a showstopping summer dessert with another recipe using chickpea water in place of eggs
Bake this for the wow factor at a dinner party. The bold red of beetroot against the green salad also makes it ideal for a meat-free Christmas Day
Check out this vibrant tomato tart with vegan olive-oil pastry. Olive oil pastry can be a bit crumbly to work with but just patch up any holes with extra pastry
Cakes and desserts
Employ some clever tricks to achieve a dairy-free bake: egg-free mayonnaise, almond milk and margarine fit the bill
Tahini, cardamom and dates give these easy cinnamon rolls a lovely creamy twist. Bake for a weekend breakfast or for a great mid-morning snack. Recipe taken from the book Cook for Syria
Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives
This moist vegan banana bread is super moreish and easy to make, it goes perfectly with your morning tea
This indulgent, fudgy vegan bake is topped with a rich frosting – you’d never guess that it’s free from dairy, eggs, wheat and nuts