Top Tips for Vegan Baking

Try these top tips for healthier, dairy-free and vegan baking. 

Chef/owner of Harry's Kitchen, Harry Hensman is passionate about seasonal cooking and is sought out by clients who have super-healthy dietary requirements, but don’t want to sacrifice taste. Here's his top tips for baking healthier, vegan treats...

Top Tips for Vegan Baking

Coconut oil

vegan baking

Coconut oil is a great substitute for butter – you can make a virtuous ‘rocky road’ with it.

Beetroot and sweet potato

Beetroot and sweet potato have natural sugars and make a decadent and very moist chocolate brownie.

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Spelt flour
vegan baking

Spelt flour is the next best thing to wheat flour and is tolerated by most who are sensitive to wheat.

Olive oil
Olive oil_iStock_000072786351_Large

Olive oil is a great fat when making orange or lemon cakes, especially with polenta to make a great wheat- free dessert. At CK we serve it with lemon syrup and coconut yoghurt.

Xylitol on birch background

Use xylitol instead of sugar. It has a very low GI and is actually an anti-fungal.

Cacao drops
two cups of chocolate kisses

Make healthy candy bars by pressing oats, cacao drops, agave syrup and crunchy peanut butter into a tin.

Almond milk
Almond milk_iStock_000061125490_Large

Almond milk makes a fantastic panna cotta!


Make your own popcorn – instead of butter, a drizzle of white truffle oil and sea salt makes a very grown up nibble.

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