My vegan muffins are crumbly, and sort of dry even though i put in heaps of freshly grated apples. Any suggestions or reasons why this might be?

I'm great at baking with a recipe. I can even put my own spin on recipes I find. What I want to be able to do is start creating my own recipes from scratch. I feel like this involves understanding more about the chemistry of how different ingredients

Hi all, I have a recipe that calls for Stevia, but I would like to try using sugar. I know Stevia is much sweeter (not to mention more expensive) than sugar. Does anyone know the proper ratio to use when substituting? Are there other properties that

Hi Tried to ask this question but it doesnt seem to have appeared so sorry will ask again... Is all the salt in soy flavoured products bad for you if you have too much? Im a very new vegan and loving it so am reading all I can about it. Just discover

Hello, Last week I tried to make vegan cakepops. The cake and the frosting were no problem. Instead of the candy melts from Wilton I used rice-chocolate from Sweet William but the rice-chocolate-coating didn´t harden again at room-temperature. Once t

I'd like to bring my usual chocolate buttercrunch matzoh, but I'm having trouble re-creating the buttercrunch, without butter. The original recipe calls for 1 cup butter, 1 cup brown sugar, stir on the stovetop for 2-4 minutes, and then bake at 375 f

This may be a bit off topic, but does spirulina powder need to be refrigerated? I have so much (bought a whole pound), there's no way I'm gonna use it all any time soon! Hugs from one vegan baker to another.

I'm a novice when it comes to baking without eggs, milk or dairy butter. I can make a few things thanks to Cybele Pascal's awesome books and my mother's constant determination to experiment. I can get some cakes to rise but i have definitely heard co

I want to make vegan truffles, modelled after the velvety vegan gianduja truffles available from some fancy chocolatiers. I have been unable to find a gianduja recipe that works. My attempt turned out sadly gritty and poor in flavour. Unfortunately,

Can I bake a bread with brown rice flour?

Hey folks! I am desperately intrigued by this recipe, as it combines two of my most favorite things; dessert and sushi! http://www.cakespy.com/blog/2012/1/12/sushi-cake-truffles-recipe-from-crazy-for-cake-pops.html However, the only place I know to g

Hello, I just loved this website, such a great resource for vegan bakers! I have a question about shortening though, in the pastry recipe you suggest using it and I wonder if it's the same vegetable shortening made of hydrogenated oils as you can fin

Hi Mattie I tried your Puff Pastry recipe for the first time this week, along with your vegan butter. I think for a first try it's ok! However there's a few things I'd like to ask/improve on. Sorry this is a bit of a mamouth question sesh. I don't ha

I HATE the flavor of Shortening in frosting and I'm trying to make a vegan frosting, it was gross not because it was vegan, because I could taste the shortening.... yuck! Not to mention that the feeling of shortening in the mouth is awful!! If the re

Hey Mattie, Is there a brand of coconut cream that you recommend? I don't even know where to start with looking for this. Do you buy it in a can? HELP please!

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

Hi I really enjoy reading your blog. I would be obliged if you could answer my query . I baked a traditional fruit cake this Christmas using the ORGRAN No Egg powder after years of not being able to eat one since adopting veganism. I am happy with th

Hi! I am trying to bake some cookies for a vegan friend. I thought this would be an easy task, but as I look at recipes, I realize I dont have any of the right ingredients and dont know where to get them. Any advise? Are there any simple recipes with

i was make chocolate raspberry cake. i wanted to know. what is silken tofu? is powder or is it tofu in block.

I have recently moved to Boulder, CO and have had some issues with baking at high altitude. A search online tells me to up the temperature a bit, add more flour and/or reduce the liquids a bit. I was wondering if there are any vegan bakers out there

Hi Mattie, love the webpage. I'm intrigued by your vegan butter and want to try it. I've only been able to fine lecithin granules in the UK and you specify liquid lecithin in your recipe...any suggestions? By the way, your ultimate brownies are cooli

Hiya, Just wondering if you have any rules for chilling or freezing cookie dough. I want to make my cranberry pecan oatmeal cookies that are here on the site, but I've never frozen or kept the dough chilled for a long period of time. I'd like to make

Well I tried to make eclairs with veganised choux pastry a couple of weeks ago, and while my vanilla cashew cream filling and dark chocolate icing were delicious, the pastry didn't turn out at all like the eclairs I remember from non-vegan days. I wa

OK, so roomates have been making fun of me for years because I often come home from the bars late and immediately make myself stuff like toast topped with peanut butter, kraut and siracha hot sauce. Once my roomate conned me into trying ketchup cover