Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

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  • heidifheidi
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    Baking Soda

    Posted By: heidifheidi By Ask a Vegan Baker
    3 days ago
    My daughter has been a vegan now for about a year. This is a process, I am learning. She has become concerned now that not only should the ingredients be animal free, but the processing of a product should be animal free as well. Does baking soda meet these standards? Thank you....
  • ErannahBanana
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    Task

    Vegan Yogurt?

    Posted By: ErannahBanana By Ask a Vegan Baker
    one week ago
    Hi everyone, I'm a huge yogurt lover, but have not been able to find a store bought brand or recipe I'm happy with. Anyone have any good recommendations, or better yet a recipe for homemade? Thanks!...
  • Testarosa
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    Popcorn & Rice Cakes (snack variety)

    Posted By: Testarosa By Ask a Vegan Baker
    one week ago
    I would like to find out how to make my own popcorn & rice cakes - you know, like the ones Lundberg makes. Does anyone know how it's done? Thanks! Marcia...
  • marina.beijing
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    Issue

    Measurement

    Posted By: marina.beijing By Ask a Vegan Baker
    more than a month ago
    Hello! I was wondering if the measurement system you use here corresponds with the wikipedia article on cup measurement http://en.wikipedia.org/wiki/Cup_(unit) ? If not, can you please provide an estimate (preferrably metric system) of cup measurements. Thanks!...
  • DonnaD
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    Issue

    Using Soy Milk in Vegan Vanilla Ice Cream

    Posted By: DonnaD By Ask a Vegan Baker
    more than a month ago
    Can I use Soly Mik in the Vegan Vanilla Ice Cream recipe vs. Tofu or Cashews? If so, what would be the right amount?...
  • Hana
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    Issue

    Help converting veg bake recipe

    Posted By: Hana By Ask a Vegan Baker
    more than a month ago
    Hi I really hope you can help me. I've decided to go from vegetarian to vegan but I have two recipes I can't live without and one I can't work out what to do, I'ts a vegetable bake which I make in a big casserole dish, it's about 50% vegetables mixed with flour eggs and olive oil, it rises (usually) and I cut it into slices. Without eggs it a)doesn't rise and b)falls apart. I can't find a similar recipe online and have read lots of articles but since I just follow the recipe and dont know whether the eggs are leavening/binding etc I don't know what to do. (sorry, new to vegan baking so please forgive the ignorance) i live in a rural area and can't get an egg substitute except online...what advice would you give me about baking soda/gelatin/other easily accessible substitutes since this is my toto emergency use leftover veggies/need dinner recipe ordering online products in advance isn't really workable...
  • allergymom
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    Flax allergy

    Posted By: allergymom By Ask a Vegan Baker
    more than a month ago
    In the white vegan cake receipe, can I omit the flax meal? Should I use an egg replacer instead? My daughter has an egg, dairy, peanut and flax allergy. Good times. :(...
  • M.PAMM
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    Issue

    refined coconut oil which is the best brand

    Posted By: M.PAMM By Ask a Vegan Baker
    more than a month ago
    which is the best brand or brands of refined coconut oil to use I prefer organic. This is to make the butter. Thanks...
  • goldieroo
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    Could you use dates or date paste as a sweetener in baking?

    Posted By: goldieroo By Ask a Vegan Baker
    more than a month ago
    I use date paste in just about every vegan dessert recipe for a sweetener and have successfully used it in my cookies, but I want to make muffins and cakes etc, so I wanted to know if using dates or date paste would be an ok substitute for sugar or agave or other sweeteners? Or would it make the recipe to moist, especially if making muffins or baked goods with other high water content ingredients like zucchini's or berries etc...
  • Chmermul
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    Fudge question

    Posted By: Chmermul By Ask a Vegan Baker
    more than a month ago
    Hi, I am attempting to veganize an old fudge recipe. It calls for sugar, butter, chocolate, vanilla, marshmallow fluff and evaporated milk. I was wondering if I could use ricemellow fluff (or maybe dandies marshmallows would hold up better?) Also, does anyone know of a good substitute for evaporated milk? I was thinking coconut cream might work... Thank you :)...
  • Babyloves Desserts
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    The Ultimate Tiramisu Recipe Challenge

    Posted By: Babyloves Desserts By Ask a Vegan Baker
    more than a month ago
    Tiramisu is one of my favorite desserts. You almost never find a Vegan Tiramisu in restaurants or anywhere else. I've used this a few times http://veggywood.com/2010/07/19/vegan-tiramisu-finally/ It's actually pretty tasty but the consistency isn't the sturdiest like a true tiramisu. It's still the best one I've tried so far. I say the more traditional Italian, the better. Vegan ladyfingers look impossible to pull off due to the large amount of eggs in the batter, but a biscotti type cake seems to do the trick. The Vegan butter recipe posted here looks awesome. Why not a Vegan mascarpone? After trying Mattie's Brownie recipe, dropping it in the sink, salvaging what we can, and it still coming out to be the best brownies I've ever made, I'm a believer that he can come up with the Ultimate Tiramisu. Anyone else wanna give it a go?...
  • anng56
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    Issue

    Cake baking problem

    Posted By: anng56 By Ask a Vegan Baker
    more than a month ago
    Hi, My grandson is allergic to milk and eggs. Been trying to make cakes lately using Bananas which is ok the cake doesn't rise well and not very sweet but the best luck I have had so far, except beans which sometimes taste. My problem is that with Bananas and some other things I have used is that the cakes are gooey like, almost wet. How please tell me can I remedy this? What am I doing wrong? Thanks, Ann...
  • Cici27
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    Waffles

    Posted By: Cici27 By Ask a Vegan Baker
    more than a month ago
    Does anyone have a good recipe for vegan eggnog waffles? I would really like to make some for Christmas morning, pretty sure Santa is bringing me a waffle maker! :)...
  • Daniel-san
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    Margarine/butter or oil?

    Posted By: Daniel-san By Ask a Vegan Baker
    more than a month ago
    Hi all, I cannot easily find good quality vegan margarine in my city and I kind of have to use oil to replace margarine (or butter). A professional baker (non-vegan) told me once that the trick is to use 2/3 of oil to replace a quantity of butter or margarine and until now it always turns out fine. But I am just wondering about the taste, can we really find a difference between same recipe : one made with margarine, the other made with oil? Is there really a difference in the taste? [size=2]I guess it might also depend on what we are talking about (something like a sugar cookie might need good tasty margarine, maybe not a chocolate cake)...[/size] If anyone's got something to share about that. :)...
  • Testarosa
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    Corn Syrup Replacement

    Posted By: Testarosa By Ask a Vegan Baker
    more than a month ago
    Good morning! I'm looking for something to replace 1 C. of corn syrup in a recipe for toffee. My husband is allergic to corn so your remedy is something I can use for all sorts of recipes. Thanks so much for your help! Marcia...
  • Apd4803
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    Cinnamon Rolls

    Posted By: Apd4803 By Ask a Vegan Baker
    more than a month ago
    Can you get to the point in the Sticky Cinnamon Roll recipe where you roll the dough and filling and refrigerate? I would like to take a few batches out of town and bake them days later. My worry is arresting the "proofing" stage, and that they won't fill out the 9x13 pan before baking. Thoughts?...
  • Dganit
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    Issue

    Something went horribly wrong with my Pullman Pan bread, WHY?

    Posted By: Dganit By Ask a Vegan Baker
    more than a month ago
    This is the second time I am making this recipe: Components: White Dough : 2 1/2 cups (350 g) white flour Heaping tablespoon (10 g) dry yeast 1 1/2 tablespoons (15 grams) sugar 1 1/4 cups (220 ml) soy milk or water Tsp (8 grams) salt Red Dough: 2 1/2 cups (350 g) white flour Heaping tablespoon (10 g) dry yeast 1 1/2 tablespoons (15 grams) sugar 2 small boxes (200 ounces) tomato paste 1/2 cup (110 ml) water then you put them on top of each other and roll for 2 colors bread. last time it came out really nice. Only this time I replaced half the flour in both masses with wholewheat flour and also added olives. the end result was a bread with a hole in the middle, and not quite ready dough around it... The same Components, same heat and same time ... Can anyone tell me why it did not work this time? Many thanks!...
  • Thisby
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    Issue

    Yeast not fully activating

    Posted By: Thisby By Ask a Vegan Baker
    more than a month ago
    Hello, I've made Indian naan three times over the past few weeks, and it doesn't look like the yeast if fully activating. It doesn't get frothy when mixed with the sugar and warm water. Could that be because I'm using vegan cane sugar that has larger granules, because the water is too warm or cool, or because the yeast is not fresh? I've been careful not have the water too hot or cool, and I bought the yeast a couple of months ago. The yeast is from Bob's Red Mill, and it says to keep it refrigerated, so it is. I no longer have the yeast package, though, as I emptied it into a glass storage container. Also, could the problem be that I'm using a pottery bowl....I'm sure I'm reaching here! I appreciate any guidance....
  • Lisavegan
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    What is the best tasting melting Chocolate to use?

    Posted By: Lisavegan By Ask a Vegan Baker
    more than a month ago
    I am trying to make Lollipops in molds....
  • HayGurlHayCafe
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    Issue

    Cooked "butter"cream

    Posted By: HayGurlHayCafe By Ask a Vegan Baker
    more than a month ago
    I cannot for the life of me make a cooked buttercream without it being grainy and separated! Does anyone have a troubleshooting guide? From what I can tell I always follow the recipes perfectly but it never works out! :(...
  • eymallist
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    Issue

    Fatty Dairy Subs

    Posted By: eymallist By Ask a Vegan Baker
    more than a month ago
    Whip Cream and Mousse just wont get to stiff peaks, should I add some cream of tartar, coconut milk or search harder in the "dairy" isle?...
  • karp505
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    Vegan Custard?

    Posted By: karp505 By Ask a Vegan Baker
    more than a month ago
    I'm looking to do some vegan Pasteis de Nata. I understand this will be a difficult undertaking considering how heavily they rely on eggs and cream, but if I can somehow find a way, my life will be complete. Any ideas for the custard part? Thanks!...
  • acdouglas
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    Task

    Grocery Shopping Suggestions?

    Posted By: acdouglas By Ask a Vegan Baker
    more than a month ago
    Hi everyone, I was wondering if anyone had suggestions on vegan sugar, cream, honey, etc. substitutions? I live in the Maryland area, if anyone could recommend some good shops nearby! Thank you so much!...
  • EKDNH
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    Issue

    Problem with lumpy/gritty frosting

    Posted By: EKDNH By Ask a Vegan Baker
    more than a month ago
    I am a baker but new to vegan baking. I am trying to make a vegan filling for whoopie pies but it I find the vegan confectioners sugar is very lumpy and hard. I have sifted it multiple times, put it in a food processor, crushed it in a bag with a rolling pin, etc. No matter what my filling still ends up lumpy and or gritty. The filling consists of vegan confectioners sugar, ricemallow and vegetable shortening....help???...
  • feenixlee
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    Issue

    Nougat issues

    Posted By: feenixlee By Ask a Vegan Baker
    more than a month ago
    I have found a nougat recipe and it seemed to work but it could use a bit of improvement, and was wondering if anyone had a recipe or could help me tweak the one i have. xx...