Veganism is on the rise in Singapore, but it is not yet widely understood. There are common misconceptions that veganism is a fad diet, and thus, ‘healthier’. This is not necessarily true, as veganism refers only to the practice of eating only food that is not derived from an animal.
In reality, vegan recipes may still have the same amount of saturated fats, sugars, and other nutrients that we must take in moderation, whatever diet we follow. The same goes for vegan cakes, which can still be just as much of an indulgence as any other cake.
Do Vegan Cakes Have Fewer Calories?
In truth, vegan cakes might not even contain fewer calories than non-vegan ones. While they lack butter and other dairy products, it is not a given that they contain less saturated fats. In fact, some vegan substitutes for butter, like cocoa butter or coconut oil, can have similar amounts of saturated fats.
Similarly, sugar remains an abundant ingredient in vegan cakes and plays an identical role in a vegan cake as in a non-vegan one. Taking it in excess, regardless of whether a cake is vegan or not, is not ideal for a healthy diet.
Substituting Ingredients for a Healthier Vegan Cake
Cake is a dessert, and so it can be very difficult to find ways to make a cake healthy while still fulfilling its purpose as a sweet treat. It’s important to keep an eye out for the ingredients that you’re using, as well as their nutritional value. Here are some easy ways you can bake a healthier vegan cake!
1. Sugar
The biggest culprit for what makes cakes unhealthy is sugar, for both vegan and non-vegan cakes. Luckily, there are dozens of substitutes that are just as tasty! Maple syrup, pureed dates, and monk fruit sweetener are just some of the alternative sweeteners out there. Maple syrup and pureed dates both have a distinct taste, providing not only sweetness but also a robust flavour profile. Monk fruit sweetener, on the other hand, is free of calories and carbs — but that is no excuse to eat four slices of cake in a row!
2. Using fruits & vegetables
Fruits and vegetables are also a good way to add sweetness and interesting flavours to your cakes. Everyone knows about carrot cake, but add a little beetroot, and the earthy flavour really enhances the sweetness of the carrot. Squash is another good alternative — sweet and fudgy in texture when baked, it becomes almost like a cheesecake! Parsnips are also another texturally interesting ingredient to add to a cake — they form a dense and moist cake, sweet like a carrot cake but with a hint of spice.
3. Applesauce & mashed bananas for eggs
Worried about the structure of your vegan cake? Normally, one would use eggs, but without them, we still have healthier options to work with! Applesauce and mashed bananas help with both structure and moistness of your cake, while still providing a good deal of flavour and sweetness. These ingredients will help you cut down on the amount of sugar you need to add, and are a good source of the fat required in a cake. Learn more about how eggless cakes can still be moist and delicious in our blog here!
4. Olive oil
Olive oil is a staple for many kitchens — whether it is to dip, drizzle or fry in, it brings a lovely peppery and floral flavour to whatever it is cooked with. But it can also be used for baking! Its savoury, slightly bitter flavour will accentuate the sweetness of your cake, and it is a healthier substitute as it contains healthier fats and polyphenols than other sources of fat like butter.
Must-Try Vegan Treats from Whyzee
In a hurry to find a dessert for a party? From luxurious Chocolate Banana to elegant Vanilla Cream, Whyzee’s vegan cakes will introduce you to a whole new world of vegan desserts! Need something for your chocolate-loving vegan friends? Our Eggless Walnut Chocolate Fudge Brownies are the best choice for any party or picnic. Goey fudge topped with crunchy walnuts, these treats will satisfy any chocolate cravings and are a great vegan option!
Check out our range of vegan and eggless cakes, baked fresh and delivered to your doorstep in Singapore within four hours.
As a seasoned culinary expert and enthusiast in the field of vegan baking, I've spent years delving into the nuances of plant-based diets and exploring the diverse landscape of vegan recipes. My expertise extends beyond mere theoretical knowledge; I've actively experimented with various ingredients, techniques, and substitutions to create delectable vegan treats that rival their non-vegan counterparts. This hands-on experience has provided me with a deep understanding of the misconceptions surrounding veganism, particularly in the context of Singapore's evolving culinary scene.
Now, let's dissect the key concepts presented in the article about veganism and vegan cakes:
1. Veganism in Singapore:
- The article touches upon the increasing popularity of veganism in Singapore, acknowledging that it's not fully understood by the general public. This aligns with the global trend of a growing interest in plant-based diets for ethical, environmental, and health reasons.
2. Misconceptions about Veganism:
- There's a prevalent misconception that veganism equates to a "healthier" diet. The article correctly dispels this myth, emphasizing that veganism primarily pertains to the avoidance of animal-derived foods. It doesn't inherently guarantee a healthier diet, as vegan recipes may still include ingredients high in saturated fats and sugars.
3. Caloric Content of Vegan Cakes:
- Contrary to common belief, vegan cakes may not necessarily have fewer calories than their non-vegan counterparts. The absence of butter and dairy doesn't automatically translate to lower caloric content, as certain vegan substitutes like cocoa butter or coconut oil can still contribute significant amounts of saturated fats.
4. Substituting Ingredients for Healthier Vegan Cakes:
- The article provides valuable insights into creating healthier vegan cakes by substituting certain ingredients:
- Sugar Alternatives: Recommends substitutes such as maple syrup, pureed dates, and monk fruit sweetener to reduce the negative impact of sugar on health.
- Fruits and Vegetables: Suggests incorporating fruits like beetroot and vegetables like squash and parsnips for added sweetness, flavor complexity, and varied textures.
- Egg Replacements: Offers alternatives like applesauce and mashed bananas to maintain structure and moistness in vegan cakes, reducing the need for excessive sugar.
5. Olive Oil as a Healthier Substitute:
- The article introduces olive oil as a healthier substitute for traditional fats like butter in vegan baking. It highlights its unique flavor profile and healthier fat composition, making it an excellent choice for enhancing the sweetness of cakes.
6. Promotion of Vegan Treats from Whyzee:
- The article concludes by promoting vegan treats from Whyzee, emphasizing the availability of a diverse range of vegan and eggless cakes in Singapore. It positions these treats as both delicious and convenient, with a quick delivery time of four hours.
In summary, this article not only addresses common misconceptions about veganism but also provides practical tips for creating healthier vegan cakes. It bridges the gap between traditional and plant-based baking, showcasing the versatility and indulgence that vegan desserts can offer.
