Veganbaking.net - The Hows and Whys of Vegan Baking
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  • prettyleodia
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    substitutions

    Posted By: prettyleodia In Ask a Vegan Baker
    more than a month ago
    I want to make one of the granola recipes posted, but it calls for wheat germ and oat germ. I don't have those. Can I replace it with something I do have, like ground flax? thanks in advance...
  • peterbmetcalf
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    order yeast free sourdough pizza crust

    Posted By: peterbmetcalf In Ask a Vegan Baker
    more than a month ago
    I know most readers and Matt are bakers, however I don't eat pizza often, and would like to be able to bake a yeast free sourdough crust, if possible made form rye, without feeding a sourdough mix. Do you know where I can buy such a crust if it is available? I found a good website for scratch sourdough: sourdough.com Thanks....
  • JME
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    Extracts and Flavors Oils. How do I pick a vegan brand?

    Posted By: JME In Ask a Vegan Baker
    more than a month ago
    So many of the ones you can find in the store aren't very transparent about ingredients. I can find easy ones like pure Vanilla and Almond, but if I want something like Watermelon, Coconut, Cotton Candy, or Root Beer then its hard for me to tell. They tend to list the ingredients as "natural and artificial flavors". I was looking at some LorAnna in the store, so many flavors but I had no idea if it had something unsavory in it. I haven't had much luck online either. Do you know of any brands that are reasonable priced and safe?...
  • JME
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    What should I look for in a recipe if I want to make it ahead of time and freeze?

    Posted By: JME In Ask a Vegan Baker
    more than a month ago
    What should I look for in a recipe if I want to make it ahead of time and freeze? Or what ingredients should I avoid freezing? Items like cookie dough, or baked cupcakes/muffins for example. What makes a recipe ok to freeze?...
  • Testarosa
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    Pumpkin Spice Muffins or Bread

    Posted By: Testarosa In Ask a Vegan Baker
    more than a month ago
    What can I use to replace the Barley Malt Syrup? I don't have any and want to make the muffins tonight! Thanks, in advance, for your help. Marcia...
  • maesti
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    boston cream pie filling

    Posted By: maesti In Ask a Vegan Baker
    more than a month ago
    I want to make a Boston cream pie. Made the cake (from Fran Costigan's More great vegan desserts) and I made a filling (pastry cream) from basically cornstarch, sugar, soy milk, vanilla and some cashew butter. It tastes OK... I had to whip it after it sat in the fridge overnight as it was more like pudding than anything else... but now it looks more like cream filling. Any ideas on what to add to it to make it more realistic? Have never eaten a 'real' one as I am not American but my husband is actually from Boston so I thought I would surprise him with this....
  • charj
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    Replacing egg yolk and cream in rich short crust pastry

    Posted By: charj In Ask a Vegan Baker
    more than a month ago
    How do I replace the egg yolk in this "Extra Rich Short Crust Pastry" recipe? Ingredients 2.75 c (390 grams) all-purpose flour scooped & leveled, plus more 1 t kosher salt 9 oz (2 sticks plus 2 tablespoons) very cold high-fat, european-style butter, cut into 1/2-inch dice 1 large egg yolk, lightly beaten 2 T cream Full recipe; http://www.sippitysup.com/extra-rich-short-pastry Thanks...
  • heartsandminds
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    Chocolate chip cookies with less oil?

    Posted By: heartsandminds In Ask a Vegan Baker
    more than a month ago
    I love chocolate chip cookies but most recipes seem to call for a lot of oil/margarine. Back when I used eggs I had this recipe that only called for 1/4 cup of olive oil along with two eggs and they came out great. I've been trying to veganize it (with two flax eggs) but the result is rubbery cookies that I have to toss each time. Is there a way to come up with a cookie recipe with less oil? The most important aspect for me is the way cookies spread while baking! (weird i know, but I just love when the ball shaped dough actually spreads during baking to form cookies) In my attempts so far, they never really spread, which I guess has to do with the amount of oil? I would appreciate any tips! (fyi the recipe i used also called for 2-1/4 cups flour, 1tsp baking soda, 1-1/4 cup brown sugar etc.)...
  • heartsandminds
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    Coconut oil substitute for vegan butter?

    Posted By: heartsandminds In Ask a Vegan Baker
    more than a month ago
    Coconut oil and vegan margarine are hard to come by where I live. I could try to make my own vegan butter, however, the one brand of coconut oil that i can find is extra virgin with a heavy flavour (I love the taste but it just doesn't go well with everything.) Is there a way to make vegan margarine without it?...
  • realone30
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    Alternative for cream cheese and heavy cream

    Posted By: realone30 In Ask a Vegan Baker
    more than a month ago
    What can I use instead of cream cheese and heavy cream? In the original recipe, I have to whip the heavy cream until stiff. It's a no-bake recipe. Also, would the substitue work in a recipe that you bake?...
  • briliz
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    need help perfecting my cake recipe

    Posted By: briliz In Ask a Vegan Baker
    more than a month ago
    i have followed cake receipes to make a "yellow" birthday cake and have failed miserably. This is the second time, I've followed recipes to the T, the cakes come out with a weird consistency and not tasting like cake. The latest recipe I tried was very simple 4 cups cake flour 4 teaspoons baking powder 1 teaspoon salt 1 cup dairy-free margarine 2 cups granulated sugar 2 cups soy milk (used allmond) 2 teaspoons vanilla 1 cup silken tofu mix the dry ingredients mix the sugar and margarine until light and fluffy. Add the milk,vanilla, tofu and mix add the cake flour mixture to the wet mixture. bake at 375 x 25 minutes. the consistency is weird, doesn't taste like birthday cake, what I was going for. It's definitely a throw out!...
  • Kateau
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    vegan bakery in Europe

    Posted By: Kateau In Ask a Vegan Baker
    more than a month ago
    Hi, I am looking for a vegan baker or caterer in Europe. I search for a company where I can work as a trainee, a couple of weeks during the summer holiday. I want to start my own bakery in Ghent, Belgium but I need some more experience. Who can help me with adresses or names? thanks!....
  • janiehee
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    vegan marshmallows

    Posted By: janiehee In Ask a Vegan Baker
    more than a month ago
    Just wondering if anyone has tried making vegan marshmallows? I've had a couple of goes today using the recipe from the open source marshmallow recipe online. However, I'm having some problems - I'm in the UK and using vege-gel rather than genutine. Does anyone on here have any experience with marshmallows? cheers....
  • nmcardle
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    Cider vinegar?

    Posted By: nmcardle In Ask a Vegan Baker
    more than a month ago
    Hi, just wondering why so many recipes contain cider vinegar? Would I be ok to miss this out?...
  • Mattie
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    What are your vegan baking tips?

    Posted By: Mattie In Ask a Vegan Baker
    more than a month ago
    This is your post to share vegan baking tips with the world. What's worked for you when you're trying to whip up that latest batch of eats? Recently I discovered that when allowing bread to rise, placing a plastic bag over the bowl containing the dough works far better than going through the drama of using a wet towel. What are your vegan baking tips?...
  • Mattie
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    What's your favorite food combination?

    Posted By: Mattie In Ask a Vegan Baker
    more than a month ago
    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 covered oreos (don't ever do that). This doesn't really fall under baking, but my all time fave is probably toast with almond butter and hummus. I'm also a huge fan of raspberry sorbet with balsamic vinegar drizzled on top. What are some of your favorite weird food combinations?...
  • Mattie
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    What ice cream flavors are you bonkers for?

    Posted By: Mattie In Ask a Vegan Baker
    more than a month ago
    The summer weather is upon us and it's all about iced coffee instead of regular coffee. This means that it's also time to start thinking seriously about dairy-free ice creams. What flavors are you absolutely bonkers about? I'm getting ready to try developing a white chocolate matcha green tea ice cream, chocolate brownie chunk and cheesecake ice cream. Does anyone have any other ideas? I know you do! :P...
  • Eva
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    How can I replace the eggs, in a heavy bread?

    Posted By: Eva In Ask a Vegan Baker
    more than a month ago
    Hi, I'am from Denmark (living in Norway), and here we have a lovely bread, called "Stone Age Bread". The simple recipe is: 6 egg, 1/2 cup of oil, 2 teaspoons salt, 120 grams of each ingredient: *almonds *walnuts *pumpkin seeds *sesame-, *flax-, and sunflower seeds. All mixed together (nuts shall not be chopped), and poured into a bread mold. Baking in 1 hour, 160C. I want so badly to replace the eggs. I have tryed with different egg replaces, but it do not work, because the bread is so heavy. The best I have tryed, is replace the egg with 2 cup of water and 4 teaspoons xanthangum. The bread holds its shape, but it's wet, even I keeps it in the oven for a long time (1 hour, 200C). I also have the bread in the warm oven 1 hour after the oven is turn of. I dont want to replace the egg with gluten or any flour with gluten. Do you have a good suggestions? I would be very happy and thankful for your answer. Thank you soo much!! ...
  • maesti
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    Coarse cupcake crumb

    Posted By: maesti In Ask a Vegan Baker
    more than a month ago
    I posted this as a reply to another question about cupcakes and did not get any replies so thought I would add it as its own question as I still haven't managed to make cupcakes like my DIL does . I love the vanilla cupcake recipe from VCTOTW as long as I use the margarine version and not the oil. However... my husband says the crumb is on the coarse side compared to the cupcakes my DIL bakes for him (she uses eggs). Any ideas? Is it to do with the chemical reaction with the vinegar do you think? They taste good and are moist but the texture is a bit airier than my DIL's cupcakes. DIL (who is a pastry chef) suggested changing the vinegar away from apple cider vinegar. I tried using some red wine vinegar in the mocha cupcakes I baked yesterday. But... crumb is still coarse. Husband munching away on them as I type but changing the vinegar didn't help in this case. I also tapped the muffin pan on the counter before baking in case the air holes were the problem....
  • Yuki244
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    Chocolate

    Posted By: Yuki244 In Ask a Vegan Baker
    more than a month ago
    Hi, I have a severe egg allergy and gluten intolerance, so I've started following a vegan diet. However, I seem to react whenever I eat Chocolate. There are a few vegan suitable chocolate Brands, eg. ' Balance'. Is there egg in chocolate and since cocoa content is generally low in most manufactured 'chocolates' , are there any vegan or plant based alternatives that you would reccomend. Thank you!...
  • Morgoth
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    Hazelnut based vegan truffles/Gianduja? Ideally with cocoa butter.

    Posted By: Morgoth In Ask a Vegan Baker
    more than a month ago
    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, the vast majority of vegan recipes only seem to focus on a nut base other than hazelnut, presumably due to the comparative rarity of hazelnuts in the US. Any ideas for a gianduja-like truffle made of roast hazelenut that comes out smooth and not gritty? It would be especially useful if it had cocoa butter in it, as I bought a whole load of it and it was expensive, and have yet to use it beyond that one unsuccessful attempt....
  • Freeda
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    Cutting a candy recipe in half?

    Posted By: Freeda In Ask a Vegan Baker
    more than a month ago
    Hi, Does anyone know if the candy recipes like fudge (ones that require caramelization) can be cut in half? I'm wondering if the proportions of sugar/water etc would have to change for it to turn out right. Thanks for any advice!...
  • Boricua65
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    Doubling your recipes

    Posted By: Boricua65 In Ask a Vegan Baker
    more than a month ago
    i want to double this recipe, can you tell what I need to watch for? I use a mix of 1/2 tsp. of BP and 1 oz of Mori-nu tofu for each egg. Ingredients * 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans * 1 1/2 cups all-purpose flour, plus more for pans * 1 1/2 cups cake flour (not self-rising) * 1 tablespoon baking powder * 1/2 teaspoon salt * 1 3/4 cups sugar * 4 large eggs * 2 teaspoons pure vanilla extract * 1 1/4 cups milk...
  • alwayscooking
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    Butter Substitute

    Posted By: alwayscooking In Ask a Vegan Baker
    more than a month ago
    My daughter has multiple food intolerances, so I find vegan recipes very suitable for her (although I do still need to do some tweeking). I note that the vegan butter has soy, which is something she cannot have. She eats Nuttelex butter (which is all vegetable based) - would this substitute work well? Thanks...
  • unnypn
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    Creating a flyer on vegan baking

    Posted By: unnypn In Ask a Vegan Baker
    more than a month ago
    Hi, I'm trying to create a quarter page or half page introduction to vegan baking to hand out. I imagine the flyer would mostly talk about how to substitute eggs and dairy. Can you point me to an article or other resources on this site or elsewhere to get me started? Thanks!...