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  • karp505
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    Vegan Custard?

    Posted By: karp505 In 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!...
  • Pammy
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    Milk-Oil separation

    Posted By: Pammy In Ask a Vegan Baker
    more than a month ago
    Let me begin by saying I've used the coconut-oil-milk butter for years, and love it to pieces! Thanks to all that put effort into its development. Since this is a site where the responses to questions is more insightful, scientific and serious, I am bringing my quandary to you. For years, I have experienced an odd problem which I can't seem to resolve. Today was the last straw - I NEED HELP! I make my own "cheese" and "mayo" by using a base of homemade soy milk and canola oil. Recently, I began adding xanthan gum to aid long term stability. When the combo works, it comes out thick and creamy and stays that way for a week or more in refrigerator. THE PROBLEM: I begin by weighing out the soy milk (115g), then slowly pour in oil (275-300g oil) while stick blending until mixture thickens. I add other ingredients such as salt, nutritional yeast, xanthan gum, etc sometimes at the beginning as I measure the milk, or sometimes at the end after the base ...
  • maudemuto
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    Tripling recipe for vanilla cake

    Posted By: maudemuto In Ask a Vegan Baker
    more than a month ago
    Hello. I need a vanilla vegan cake recipe that I can triple for a 12" round cake pan. I just made one with a different recipe than the one on veganbaking.net and it's awful. Very sticky, can't cut it into layers and buttercream won't stick to it. Any suggestion would be greatly appreciated! Thanks!...
  • anasaysguat
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    Is it better with water, or milk?

    Posted By: anasaysguat In Ask a Vegan Baker
    more than a month ago
    As someone with a began baking company in the making, I am trying to get as much information I can from this amazing place. So here I go. I have currently three types of cakes for sale, chocolate-coconut, chocolate-orange, vanilla and passionfruit-banana. The coconut one, I use coconut milk in the recipe. It is by far the one with the best texture. It is super spongy and soft and feels like a kiss from the Angels, and not just because I make them. But the others, I use water as the binding liquid. Mainly because it worked well and it was inexpensive to start off. These have great taste, but they aren't as fluffy as the coconut one. So I was wondering, is it a good idea to replace the water in these with almond of coconut milk? Will that be what makes the difference in the textures? If so, why? Or why not? Thanks a million!...
  • anasaysguat
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    My cakes have holes in them

    Posted By: anasaysguat In Ask a Vegan Baker
    more than a month ago
    Okay so, I have recently started a vegan baking business in my home town, all the way over here in Venezuela. I have been having a difficult time because most of the best vegan baking ingredients can't be found here, so I've had to manage the best I can. I have on specific problem with one of my cakes, a chocolate/orange cake. Every time I bake them, they have holes in them that look as if a caterpillar had decided to move in. And also, sometimes they don't end up straight in their bottom, but with an angle, making it look extremely off. For this cake I use, Olive oil 13g Vegetable oil 22g Vinegar 4g Water 164g Vanilla 4g Sal 2g Baking powder 7g Brown sugar 81g All purpose flour 169g Cocoa unsweetened 12g The texture is not as most as I'd like, for which I was tiki king of replacing the water the almond milk to make it spongier. But I have no idea what to do with those holes. It is awful because I can't sell the, like that and expect clients to want more of a cake fille...
  • msaporito
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    Sugar cookie disaster

    Posted By: msaporito In Ask a Vegan Baker
    more than a month ago
    My sugar cookie dough is too moist. When I use a cookie cutter, the dough won't stay firmed and if I try lifting it with a spatula, it mushes and or falls/pulls apart. I followed this recipe exactly, except I did not flour the mat I rolled the dough onto. Any suggestions how to fix this? I re wrapped the dough and it is back in the fridge. ...
  • Katie Fairhead
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    Vegan celebration cake

    Posted By: Katie Fairhead In Ask a Vegan Baker
    more than a month ago
    I am an amateur baker and only bake for friends and family. I have just been asked to make a golden wedding cake suitable for vegans. Although my husband is vegan, he doesn't tend to eat cake, so I really haven't made that many! I've been looking online for cake recipes, and there are some good options on this site, but I can't get my head round what to cover the cake with, apart from vegan frosting. Does a vegan version of fondant exist (what would you replace the egg white with?) or can a chocolate ganache be adapted? I was also going to make sugarpaste roses, but am now stumped! I want the cake to still look special. Can anyone give me some inspiration?! Thanks...
  • fairywings1019
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    brown rice syrup

    Posted By: fairywings1019 In Ask a Vegan Baker
    more than a month ago
    Can you tell me what I can substitute for brown rice syrup? Thanks...
  • goblamepandora
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    Issue

    Vegan Quick Bread Domed Top

    Posted By: goblamepandora In Ask a Vegan Baker
    more than a month ago
    I am attempting a persimmon quick bread recipe, and I'm having trouble getting the top to dome. I'm fairly new to vegan baking, so I wonder if I'm missing something important. I've done 3 trials of this recipe, changing one variable each time. I started off using just baking soda & vinegar for leavening, then switched to a combination of baking powder & baking soda/vinegar, which made the bread much less dense and rise a bit higher. Then for the third trial I increaseed the flour amount from 1.5 cups to 1.75 cups. The batter was quite thick before going into the oven, and after baking I think it was my tallest loaf yet, but I'm still not getting a nice rounded top. Any suggestions? Here is my ingredients list for the most recent trial: 1¾ cups (210 grams) all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon cardamom ½ teaspoon kosher salt ¾ cup (90 grams) toasted hazelnuts, roughly chopped 1 cup (240 grams...
  • Testarosa
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    Best egg substitute when making persimmon cookies

    Posted By: Testarosa In Ask a Vegan Baker
    more than a month ago
    For years I've made persimmon cookies and bread at Christmas. After going plant-based a couple of years ago I haven't made any because I don't know what would be the best thing to use to substitute for the one egg that is called for. Any suggestions? Thanks so much, Marcia PS I sure do miss eating and sharing them with friends!...
  • msaporito
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    Royal Icing

    Posted By: msaporito In Ask a Vegan Baker
    more than a month ago
    Does anyone have a recipe for Royal Icing that does not require versawhip?...
  • amsing
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    Issue

    Gluten-free sugar free cheesecake help

    Posted By: amsing In Ask a Vegan Baker
    more than a month ago
    I am not sure this is the exact correct place to ask this question. I am a home baker that sells at farmer's markets making custom baked goods. A customer wants me to make him a gluten-free sugar free cheesecake. He gave me a recipe that uses macadamia and walnuts, dates and coconut for the base. The dates are too high in sugar for him so he wants to substitute it with something else. I saw the article using flax for an egg re-placer, and wondered if I could use it to help bind this base somehow. He suggested sugar free jello, or plain gelatin. I want to use real whole food if I can. The recipe is 1 cup macadamia nuts, 1/2 c. walnuts, 1/2 cup pitted dates, and 1/4 cup shredded coconut. Any ideas? I may be able to use a small amount of fruit added to this for taste but it would have to be minimal, maybe a tablespoon. Thanks for any help you guys may have, especially if you have ever made something like this....
  • Tall_Order
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    Troubleshooting Proofing Bread

    Posted By: Tall_Order In Ask a Vegan Baker
    more than a month ago
    Hello there, I'm new to this website and I'd like to learn more about baking my own loaves of bread. I have a very fixable problem when I bake my own bread at home. The problem is that each time I bake a new loaf of say sandwich bread the loaf is too tiny. The bread is often too hard on its crust. Often I find the taste of the bread is too strong after being left out too long. I want to maximize the time it takes to make such a simple bread by making a proofer. I find bread baking to be very frustrating when making a recipe by following it letter to letter. My mom thinks I need to leave a light on in the oven to let it rise. I'm thinking I need to make a proofer at home using professional advice....
  • shellybelly
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    I would really like to use agar-agar

    Posted By: shellybelly In Ask a Vegan Baker
    more than a month ago
    Could any one please explaine to me how to properly use agar.. for creams etc'.....
  • bny
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    Help, please, Junko/Kawaii/Deco cake recipe w/o eggs

    Posted By: bny In Ask a Vegan Baker
    more than a month ago - with polls
    Hi, There are a couple of really important birthdays coming up this week for which I'd love to make Junko/Kawaii/Deco roll cakes. Nearly any image you can image is possible! Fish, Manga characters, detailed roses, messages in script, argyle, bears, Winnie the pooh, minions, even simplified-line-drawing portraits!...it's probably the most customize-able cake out there! Here are a few pics for examples (they really are * beautiful! *): Title, Title The bake in a flash--maybe 7 to 11 minutes & all you have to do when they come out of the oven is to roll them up to cool, unroll + fill w/ icing or ice cream or mouse (endless opportunities!) The *perfect* summertime cake and you'll blow everybody's minds I've been a strict vegetarian for over 33 years and just developed a severe egg allergy (so I guess I'm well underway to going vegan, lol, but for the time I'm still eating/drinking some dairy.) The recipe's tricky b/c it requires eggs beaten to soft peaks, esp. for the d...
  • JuliaCaroline
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    Issue

    Binder in brownie

    Posted By: JuliaCaroline In Ask a Vegan Baker
    more than a month ago
    Hello! I am veganizing a dear family recipe of brownies. The only trouble I have substituting, is the eggs. Last time I used a starch-based egg replacer, but the result was separated margarine. I need something to use as a binder in my brownie, so that the liquid won't separate from the rest of the brownie. Any ideas? I'm thinking maybe baking soda and vinegar, but I don't know....
  • Jessie
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    Cupcakes to Cake?

    Posted By: Jessie In Ask a Vegan Baker
    more than a month ago
    I've made cupcakes from a cake recipe by just decreasing oven time. Does the same essentially work the other way or does it depend on the cake? Also, are cupcake and cake recipes with vinegar generally fluffy than only baking/soda powder recipes? Thanks!!...
  • veganvita
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    Fluffy White Frosting... in bulk?

    Posted By: veganvita In Ask a Vegan Baker
    more than a month ago
    Hi! I'm new to this community but I've been a fan of this site for awhile! Great information on here! I'm a vegan baker and have recently started my own business. What I'm interested in is reducing the amount of unnatural and potentially harmful chemicals in any of my ingredients. I've done a great job with this as far as cakes and cookies, etc, but when it comes down to frosting... I'm at a loss! Currently I use a brand called Brill who assured me there's no animal ingredients in their frosting. I use their "Light n Fluffy" frosting which is DELICIOUS and all my customers love it, but it has some not-so-healthy ingredients that make me cringe! I love the taste, but if I can get something better then that would be great! The thing is I'm trying to also be cost effective. I can get this frosting for $100 for a 35 lb bucket (including s&h). If I were to make my own frosting using Earth Balance and coconut oils, etc, I'm afraid it will be too expensive! But there are some real...
  • fizzgig
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    macarons and choux

    Posted By: fizzgig In Ask a Vegan Baker
    more than a month ago
    Hi, I just had some perfect vegan macarons this weekend from this place: https://www.facebook.com/sweetmaresa They also sold brownies which were perfect and they apparently do choux pastry. Vegan baked goods are almost never good, but these are the best examples I've ever had. I wish they would write a book, because other vegans really need to know how to do this if vegan desserts are ever to get any respect. I saw some old posts of yours regarding choux and macarons. Have you had any further luck? The ingredient list for their macarons list starch and soy, which I'm assuming is isolate, so they may be made similarly to the meringue recipe you have on here. I tried making some choux attempting to use gluten as the protein, but have failed twice so far....
  • crystalalicia@gmail.com
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    Issue

    Gluten Free Flour

    Posted By: [email protected] In Ask a Vegan Baker
    more than a month ago
    I want to make a gluten free wheat free cake. What's the best combination of flours to use to get a cake consistency? Thank you!...
  • beemish582
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    dehydrate

    Posted By: beemish582 In Ask a Vegan Baker
    more than a month ago
    I want to make the make the raw cherry bars, but it says to dehydrate at 110, and my oven wont go below 150. what do you suggest?...
  • hroth4
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    Alternative to white/wheat flour for bread and rolls?

    Posted By: hroth4 In Ask a Vegan Baker
    more than a month ago
    Good day! I am trying to find a replacement for the traditional white and wheat flour for breads and rolls, but there are some caveats in my search. First, I am hoping to avoid gluten, and second and most important is that I am hoping to be able to grow whatever it is that I am ultimately going to use for flour. I am growing chickpeas and amaranth now. I have not tried to grow wheat yet, but I am less inclined to do this because I'm worried about GMOs (and gluten). I can grow almonds, peanuts, and probably potatoes, and a few other things. However, I am not sure whether these are suitable flour substitutes for making yummy breads and rolls of various kinds. In my on-going adventures to be more self sufficient and embrace old-school crafts and knowledge, I am continuing to add a great number of plants to my permaculture, organic, non-GMO garden. If I could grow my own flour, that would be fantastic!! I can grow a lot of things, but this one is proving to be difficult fo...
  • Marlenjaramillo
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    Issue

    Vegan Chocolate Frosting Help!

    Posted By: Marlenjaramillo In Ask a Vegan Baker
    more than a month ago
    Hello! I'm making a vegan chocolate frosting that I tried to thicken using coconut milk and agar flakes. However, my agar mixture remained gelatin like and the frosting is creamy, but too runny. Is there a way to fix this or do I have to start over? Thanks!...
  • friendlytoanimals
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    Shelf life of vegan cookie dough

    Posted By: friendlytoanimals In Ask a Vegan Baker
    more than a month ago
    Hey there, I was thinking of giving ready to bake cookie dough as a gift, and was wondering how long it can keep in the fridge before it needs to be baked or tossed. I know it can be frozen, but that makes it a little less ready to bake. Editing because I just realized I should probably say what kind of cookie dough - I'm sure it matters. At the moment the cookie dough in question would be chocolate chip, made with coconut oil for the fat and a tiny bit of non-dairy milk. Nothing like tofu or bananas etc. added. Everything else pretty standard: flour, baking powder and soda, sugar, vanilla, salt. Huge thanks!...
  • owenhol
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    Task

    which cocoa butter?

    Posted By: owenhol In Ask a Vegan Baker
    more than a month ago
    Hi to All -- Thanks to Mattie for regular butter recipe. I am using it, works well for baking. Now ready to try chocolate/white chocolate/ cocoa butters. Please, would you specify refined vs unrefined for which of your recips? is it only matter of more or less chocolate taste? color? also, organic vs. inorganic. thanks....