Can you bake a cake that doesn’t contain dairy and animal products without compromising on the flavour or texture? Mellissa Morgan, aka Ms Cupcake, the author of Ms Cupcake: The Naughtiest Vegan Cakes in Town, thinks you can. Morgan is at this year’s Sharjah International Book Fair sharing tips and tricks to whip up vegan desserts at home.
At the fair, Morgan will be demonstrating how to make some of her favourite and bestselling desserts, including chocolate and peanut butter cupcakes, the UK favourite Jaffa cakes and the Canadian confection Nanaimo bars.
“I began selling vegan cupcakes in 2010 when I realised there weren’t any exciting and decadent bakery options, especially for strict vegetarians or those with allergies in the UK,” says Morgan, the owner and chief baker at Ms Cupcake in the UK.
The schoolteacher from Canada set up her bakery in London with 12 bakers who use recipes that replace dairy ingredients with soy, rice and nut-based mixes and that use vegetable-based margarines and oils as substitutes for butter.
“Eggs, for example are replaced with puréed fruit and vegetables,” she says.
“The trick is using some types of seeds instead of egg whites. I will be showcasing the different techniques for the audience.”
With the growing emphasis on good nutrition, people are looking for healthier options and vegetarian diets.
“Nowadays people are not just interested in good food but worry about diseases such as diabetes and what affects their body. They are more aware of food-based allergies, too.”
• Tonight, 6pm; tomorrow, 4.30pm; and Saturday at 11am. Visit www.sharjahbookfair.com for details
* Afshan Ahmed