When I moved to a plant based diet ( for details why see >here< ) there was so much I had to learn about cooking. 

One of the key things I started to really miss lately was baking. Convenience goes out the window once you cut out eggs, and dairy and whilst I found a lot of lovely energy balls and desserts they tend to be quite pricey. I wanted to simplify things at home and also find out how I could adjust some of my favourite recipes. 

Catherine Buggy is the owner of Boutique Bake and she has a range of pre-weighted cake mixes. You just add the one or two wet ingredients and  voila - perfect flapjacks, lemon drizzle or brownies. 

Having spent literally years perfecting her recipes Catherine is something of a baking expert so I was delighted when she invited me over to share all her tips on how to adjust recipes. She even has a great vegan substitute for whipped cream. We spent a lovely few hours making her Protein Bites and her energy bars - both are amazing with a spoonful of nut butter and a cup of tea! 

All the details are below:


Egg Replacer:

·      1 tbsp. ground flaxseeds

·      3 tbsp. water

·      Mix until well combined and jelly-like

·      Replaces 1 egg

·      One-half of a banana, mashed, also replaces one egg

Butter Replacement:

·      Olive Oil Butter

·      Soy Alpro Spread

·      Coconut Oil

·      Use in equal quantities as you would use butter.

Cow’s Milk Replacement:

·      Soy Milk (better for rich desserts)

·      Coconut Milk (better for rich desserts)

·      Almond Milk

·      Rice Milk

Buttermilk Replacement:

·      1 cup unsweetened soy milk

·      2 tbsp. lemon juice/ vinegar

·      Combine in a mixing bowl and whisk until well combined and creamy

Chocolate substitutes:

·      Ombar – raw & vegan chocolate

·      iChoc Vegan Chocolate

·      Cacao Powder

·      Cocoa Powder (vegan friendly)

Coconut Cream:

·      1 x Can Coconut Milk

·      ½ teaspoon Vanilla Powder

·      1 x teaspoon Stevia (sweetener of choice)


·      Chill your coconut milk in the fridge overnight

·      The next day, chill a large mixing bowl 10 minutes before whipping.

·      Remove the can from the fridge

·      Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies/curry).

·      Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and sweetener and mix until creamy and smooth

·      Taste and adjust sweetness as needed.

·      Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled.

·      Will keep for up to 1 - 2 weeks!

Boutique Bake is available online > here < and if you use the code Holly17 for a 10% discount.