Spring has sprung, and with it comes a plethora of bold and beautiful baked goods, recipes and seasonal veggies that brighten our spirits after a long, dreary winter. And, like many of us, The Big Bake judge Harry Eastwood is excited to change things up in the kitchen — and incorporate more healthy substitutes into her baking.
“Most of my favourite seasonal ingredients are linked to what’s out in the garden,” she says. “I get quite strong urges for things that are bright and fresh, like lemons.”
The British-born, Paris-based chef and cookbook author knows more than her fair share about baking hacks and substitutions — not to mention how to seamlessly weave together healthy substitutes and seasonal ingredients. “I’m done with [recipes] that are long and slow,” she says. “I crave foods that are a certain colour more than a certain flavour this time of year.”
So, as the talented teams on The Big Bake continue to wow us with their spring-inspired cake creations, we look to Harry for her easiest healthy baking substitutions for when you’re in a pinch.
Farewell to a Baking Staple
One of the easiest baking ingredients to swap out? Butter. Although that might be a little difficult to hear for those with a serious sweet tooth, the truth is that you won’t actually miss it all that much in your favourite baked goods. (We promise!) “You definitely don’t taste the butter in a sponge cake,” Harry points out as an example. “You taste the buttercream icing. [Butter is] the easiest thing you can lose without noticing so long as you replace it with a healthy fat, like ground nuts, because there needs to be a balancing act with what you put in.” If you’re doing some spring baking, consider replacing butter in our most crave-worthy carrot cake recipes in every form. Other healthy butter substitutes include applesauce, Greek yogurt, buttermilk and avocado.
Make it Moist
If you’ve got a variety of veggies on hand and you’re looking to make an epic cake that has some real moisture to it, Harry suggests adding in some of those sweet seasonal veggies. Not only will your cake come out soft and spongy, but it’ll be a whole lot healthier to boot. “I think vegetable cake is so underrated just because it’s healthier,” she says. “But that doesn’t mean it doesn’t taste good! If you have a vegetable cake with buttercream icing on top, I defy you to tell the difference. The point of a vegetable cake is that people don’t know it’s a vegetable cake.” Psst, it also comes in handy if you’ve got a few picky eaters on your hands and are looking for novel ways to get them to eat their greens.
Harry’s Go-To Secret Ingredient
As for Harry’s all-time favourite healthy baking substitute, one need look no further than the nearest produce aisle. Surprisingly, it’s not avocado. “Zucchini is probably my favourite ingredient to add into cakes because it’s very easy to introduce without anybody having a clue,” she laughs. “If you’ve succeeded at [sneaking it in], then you’ve done a good job. You’ve nailed it.”
For more inspiration, try these Common Ingredient Substitutions That Will Bring Your Recipes to Life or enjoy these Underrated Spring Vegetables That Belong in Your Meal Rotation.