Things to know

Vegans don't care about gluten, nor sugar. But I do! So most recipes here have been adapted accordingly. It's much easier to succeed using wheat flour and sugar. So consider this your challenge:) This form of veganism includes only plant-based produce, raw or cooked when absolutely necessary (potatoes for example can't be eaten raw!).

You don't need animal produce anymore! You can do almost everything from scratch: milk, cheese, butter, egg replacements. I buy mainly cashew nuts, sesame, chia and flax seeds (which I grind), coconut oil (refined and virgin), olive oil, 85% chocolate (not vegan) and flour substitutes (maîzena/corn, chickpea, buckwheat, rice, lupin, manioc/tapioca), agave and date syrup for sweetener as well as coconut sugar and sometimes Xylitol. And of course lots of vegetables and fruits! 

You can replace coconut oil by applesauce in cakes. Note that 1 tbsp = 20g. 

Many recipes are better with refined coconut oil instead of virgin oil. For the substitutes (cheese and butter) never use virgin coconut oil, only refined or unflavored. Best is to use avocado oil.  

Fudgy texture (of brownies for ex) is the result of a higher ratio of oil to flour, as well as a fairly large amount of sugar. 

Brown sugar also contributes to the fudgyness. I don't use any sugar anymore, but date syrup or agave should compensate when added to coconut sugar. 

Fluffyness comes from combining cider vinegar and baking powder. 

Most recipes can be stored in the fridge for 2 weeks!