Veganbaking.net - The Hows and Whys of Vegan Baking
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  • bettye
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    Issue

    chocolate frosting

    Posted By: bettye In Ask a Vegan Baker
    2 days ago
    Hi, I have a recipe for chocolate frosting that tastes very good, but for some reason, I am left with white streaks and a shaggy texture when I've finished incorporating and beating all ingredients. Here is the recipe: 3 1/2 cups confectioners sugar 1/2 cup cocoa powder 1/2 cup coconut oil, solid 2 tsps. vanilla 1/3 cup soy milk First, I sift sugar and coco powder together to strain any lumps. In the bowl of a standing mixer, I beat coconut oil for about 30 seconds then add vanilla. In heaping tablespoons, I add sugar and cocoa powder mixture and drizzle in the soy milk. When all is incorporated, I beat for 5-6 minutes on medium high. Frosting has white streaks throughout and is shaggy as opposed to fluffy. Any thoughts or advice would be most appreciated. Thanks!...
  • cwelge
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    Issue

    Question about biscotti

    Posted By: cwelge In Ask a Vegan Baker
    one week ago
    I have a great non-vegan recipe for biscotti. It's not typical in that it has 4 eggs in it. The resulting biscotti is firm but crumbly, has a crunchy texture but is not hard. I've been experimenting with egg replacers and either get something super soft that doesn't really resemble a biscotti or something so hard you'd break a tooth. The recipe calls for 4-4 1/2 flour, 1 T baking powder, 1/2 tsp salt, 2 cups sugar, 1 cup butter, 4 eggs, 1 T vanilla and nuts. The best vegan version I've made keeps the flour, salt and baking powder the same. I used earth balance for the butter (I tried a non-hydrogenated shortening, but didn't like the taste as much), the vanilla. I also cut the sugar down to 1 1/2 cups and use unrefined evaporated cane sugar. For the eggs, I've used Bob's Red Mill egg replacer (enough for one egg), but when I've put more, the biscotti seem to get harder. I've tried flax seed which works pretty well, but I can't sub in 4 eggs worth of flax seed. I've tried subb...
  • Jacqueline
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    Brown crust

    Posted By: Jacqueline In Ask a Vegan Baker
    2 weeks ago
    I bake small lupinbread: crustdough filled with a lupin and onion mixture. To get the crustdough shining and brown I put some soymilk on top before baking.The breads come out of the oven looking great, but after a few hours the colour gets lighter. Are there other options to make the dough shining and brown that will last longer?...
  • tbrown2
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    My cookies came out flat!

    Posted By: tbrown2 In Ask a Vegan Baker
    more than a month ago
    The chocolate chip recipe called for vegan butter so I used Earth Balance shortening sticks and the cookies were completely flat. In the picture with the recipe they were nice and puffy like regular chocolate chip cookies. Any ideas?...
  • 3furkidz
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    Issue

    Non-Vegan baker needs help!

    Posted By: 3furkidz In Ask a Vegan Baker
    more than a month ago
    I'm making a batch of cupcakes for a work party and would like to make them vegan since the party is in honor of the one Vegan in the office. I've found a cupcake recipe that's vegan and doesn't call for anything more exotic than coconut milk (since the more exotic the recipe the more spectacularly I tend to fail at it). Now my dilemma is Frosting. My favorite frosting recipe is super simple and produces light fluffy frosting every time and I'd like to try making a Vegan version of it. I've used Almond milk successfully in the recipe so that substitution isn't a problem, my co-worker recommended using Earth Balance for butter in baked goods but I'm worried that the frosting will turn out runny if I just try a one to one substitution. Base Recipe: 1 cup Milk 5 T Flour 1 Cup Butter 1 cup granulated Sugar 1 t vanilla or other extract Also, since I'm vegetarian any specific product recommendations for supplies that are vegan or things to look out for on labels that I might n...
  • chrisanymouse
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    Making better yeast (raised) doughnuts

    Posted By: chrisanymouse In Ask a Vegan Baker
    more than a month ago
    Hello, I've been working on making better vegan yeast (raised) doughnuts. I've made probably 10 dozen batches so far but I feel like they are still missing something. My goal is a traditional melt in your mouth sweet fluffy glazed doughnut, like Long's Doughnuts does here in Indianapolis but vegan. The recipe I've settled on to perfect is as follows: 1 1/2 T yeast 1/4 C warm water 1 1/2 C warm soy milk 1/2 C sugar 1 t salt 1/2 C applesauce 1/3 C shortening (palm oil) 5 C white all purpose flour Combine yeast and water to proof, add remaining ingredients except flour and combine, then add in flour gradually while mixing, knead until smooth and shiny. Rise covered 45 minutes, roll out to 1/2", cut with doughnut cutter, rise 45 minutes, fry in 2" of shortening at 350F 60 seconds per side until light golden brown. Remove from oil on cooling rack to cool. They are coming out pretty good but not great and they get significantly worse the older they are, by the next day the...
  • Cilantro
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    Curdling milk

    Posted By: Cilantro In Ask a Vegan Baker
    more than a month ago
    Why do recipes call for soy or almond milk to be curdled prior to using?...
  • Whyask
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    Issue

    Baking diasters

    Posted By: Whyask In Ask a Vegan Baker
    more than a month ago
    I have been eating plant based for almost 2 yrs I miss traditional cakes (red velvet, pound, and sweet potatoe pies) how can I veganize recipes? In the past I tried to substitute but wasted money and throwing stuff away. Brown Sugar Carmel Pound Cake Ingredients: 1 ½ cups butter softened 2 cups light brown sugar, packed 1 cup granulated sugar 5 large eggs 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup whole milk 1 8oz bag toffee chips 1 cup pecans, chopped Carmel Drizzel: 1 – 14 oz can sweetened condensed milk 1 cup brown sugar 2 tablespoons butter ½ teaspoon vanilla extract Directions: Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake...
  • Arohi
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    Issue

    Is gms powder vegerian

    Posted By: Arohi In Ask a Vegan Baker
    more than a month ago
    Is gms powder vegerian?...
  • ChristinaB
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    Does anyone know if I can get vegan mint baking chips?

    Posted By: ChristinaB In Ask a Vegan Baker
    more than a month ago
    I am making chocolate mint chip cookies, I have been able to substitute all of the dairy ingredients except for the mint chips. The only mint chips I found are from Guittard and they have whey and milk in them. Are there vegan mint chips?...
  • cakelady
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    Issue

    Replacing eggs in flan and clafouti

    Posted By: cakelady In Ask a Vegan Baker
    more than a month ago
    Hi, I would like to know if it is possible to make flan and clafouti vegan. What would I use instead of the eggs. Here is the recipe for a flan: 1 puff pastry or broken (home or business) 1 liter of milk semi-skimmed 3 eggs 160 g of sugar 100 g cornflour 2 sachets of sugar vanilla 3 teaspoons of extract of vanilla 1/2 teaspoon vanilla powder (or vanilla) Here is the recipe for a clafouti: 750g cherries well ripe 100 g flour Half packet yeast powder 4 eggs 125 g of sugar 2 pinch of salt 25 g of butter 25 cl of milk 1 sachet of vanilla sugar Thank you for your help. Isabelle...
  • heidifheidi
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    Baking Soda

    Posted By: heidifheidi In Ask a Vegan Baker
    more than a month 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 In Ask a Vegan Baker
    more than a month 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 In Ask a Vegan Baker
    more than a month 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 In 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 In 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 In 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 In 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 In 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 In 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 In 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 In 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 In 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 In 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 In 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? 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)... If anyone's got something to share about that. ...