Veganbaking.net - The Hows and Whys of Vegan Baking
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  • Embones
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    Crumbly Muffins

    Posted By: Embones In Ask a Vegan Baker
    more than a month ago
    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?...
  • JME
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    Where can I find information on the Chemistry of Vegan Baking to help with recipe creation and development?

    Posted By: JME In Ask a Vegan Baker
    more than a month ago
    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 react to one another. While I would love to go to a vegan culinary school, I don't have the money for it. Does any one know of books, websites or other sources of information on how to develop recipes and help me understand the chemistry behind vegan baking?...
  • kk1936
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    Is the salty taste from soy products bad for you?

    Posted By: kk1936 In Ask a Vegan Baker
    more than a month ago
    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 discovered that if I (nearly dry) fry slices of tofu cheese (miso covered then rinsed tofu after 12 hours) it tastes like haloumi cheese- yum...
  • sweet witch
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    vegan option for candy melts

    Posted By: sweet witch In Ask a Vegan Baker
    more than a month ago
    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 didnĀ“t harden again at room-temperature. Once they were inside my fridge the coating solified. Any ideas what I could use to make colourful easter-cakepops my vegan friends could enjoy? Thank you in advance! sweet witch...
  • lsparer
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    My first vegan passover!

    Posted By: lsparer In Ask a Vegan Baker
    more than a month ago
    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 for another 15 minutes. I've tried it with commercial vegan butter (can't recall the brand - it was years ago, for a friend with heart health issues), and I just tried it with veganbaking's vegan butter recipe (mainly a blend of coconut and canola oils) - and both times, it turned into an oily, smelly (chemical smelly), smoky mess after just 5 minutes. Any suggestions? (And btw - I know this is generally a baking site, but ... matzohballs. Anyone gone there? Got any favorite recipes from other websites?) Thanks!...
  • Electric Blue Baking
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    Spirulina Powder- Refrigerate? Or room temp ok?

    Posted By: Electric Blue Baking In Ask a Vegan Baker
    more than a month ago
    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. ...
  • gingerannie
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    What is really Vegan vs. Allergy friendly

    Posted By: gingerannie In Ask a Vegan Baker
    more than a month ago
    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 conflicting responses to white granulated sugar. Is my recipe considered vegan if I have replaced eggs, milk and butter but still use white granulated sugar for my cakes and cookies? I want to share what I have but I don't want to say it is truely vegan if it really only qualifies as allergy friendly for my daughter....
  • silviareus
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    brown rice flour for bread

    Posted By: silviareus In Ask a Vegan Baker
    more than a month ago
    Can I bake a bread with brown rice flour?...
  • daniemma
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    Vegan melting wafers?

    Posted By: daniemma In Ask a Vegan Baker
    more than a month ago
    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 get melting wafers in my metropolis is my local Bulk Barn. Sadly a look at their website shows that their wafers have milk products, as do the Make N Mould variety. I don't know if there is another brand I should look to, or if I should try making something from scratch to dip my ''sushi'' in, but I figured I would send out my question to the universe and see what y'all think! Thanks so much!...
  • curaloucur
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    Shortening

    Posted By: curaloucur In Ask a Vegan Baker
    more than a month ago
    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 find on supermarkets. I've seen in USA some shortening that are not that bad (I think from the same company as Earth Balance) but it scares me a bit having to use those kind of shortening. Any healthier alternative?...
  • kirstles13
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    First attempt at puff pastry...

    Posted By: kirstles13 In Ask a Vegan Baker
    more than a month ago
    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 have a stand mixer, so just cut the butter into the flour by hand with a knife - I've now ordered a pastry cutter! I did as the recipe said and left pea sized bits of butter in the flour. There were still these little lumps of butter when I'd finished all the rounds of folding, and I found that when in the oven a lot of oil was coming out of the pastry and resting on the lid of my pie! (and also dripped a lot onto to the tray beneath. Do you think the cause was these lumps of butter? My pastry looked different to the photos of yours...perhaps my lumps of butter need to be much smaller? All in all it was a good first attempt at puff pastry and very edible, just a bit on the oily side. Possible things to improve on/errors ...
  • Brookelewiscomedy
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    Replacing Shortening with margarine in frosting

    Posted By: Brookelewiscomedy In Ask a Vegan Baker
    more than a month ago
    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 recipe calls for both shortening and margarine, can I just double the margarine? Please tell me that this is possible, or I just know I'll never be able to have frosting ever again!!! Thank you!...
  • NMSMITH18
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    Coconut Cream

    Posted By: NMSMITH18 In Ask a Vegan Baker
    more than a month ago
    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! ...
  • Mattie
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    How would you create your own margarine?

    Posted By: Mattie In Ask a Vegan Baker
    more than a month ago
    Hello, After reading Daniel-san's post regarding margarine vs. oil and delving deeper into puff pastry territory I've been thinking about what it would take to develop a margarine from a custom blend of solid fats. Has anyone experimented with this before? I'd love to get away from the habit of purchasing margarine from a company that I think may not be getting palm kernel oil in the most environmentally respectful manner. And also because I'm a total food geek and it would be a fun experiment. I'm thinking something along the lines of cocoa butter, coconut oil with some water added and emulsified with possibly soy lecithin and arrowroot flour. I may add nutritional yeast flakes and a touch of lemon juice and apple cider vinegar for flavor depth. Vegan By Nature looks to have done this already but I'm not sure how it would hold up in puff pastry. I'm guessing not too well because it appears to be a tub margarine- a definite no no in the puff pastry world. The issue I can see...
  • gemini16381
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    Vegan Christmas Cake

    Posted By: gemini16381 In Ask a Vegan Baker
    more than a month ago
    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 the way it turned out. It did rise and was moist even though there was no vegan butter used. But I feel that may be it could rise more and turn out a wee bit more moist, but I guess that was because I am a novice at baking as compared to other cooking methods. I will now try baking more complicated cakes/pastries with the No Egg powder. Being a novice at baking, I do not feel very confident using tofu or other egg substitutes as far as baking goes. There is no vegan margarine available in Goa. There is a company called Dakini Health Foods that does make cashew, sunflower, almond, peanut butters which are vegan. I have tasted their cashew butter which tastes good, but I was a little skeptical about using it in my cake as it appeared...
  • kirab2
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    non vegan trying to bake for a vegan

    Posted By: kirab2 In Ask a Vegan Baker
    more than a month ago
    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 ingredients that a non vegan may already have? I have non dairy milk, I dont have any kind of nut butters. I do not have whole wheat flour.. is that necessary for vegan baking or just preferred? Thanks for your help!!...
  • apeechy3
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    tofu

    Posted By: apeechy3 In Ask a Vegan Baker
    more than a month ago
    i was make chocolate raspberry cake. i wanted to know. what is silken tofu? is powder or is it tofu in block....
  • Dale Ball
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    High Altitude Baking Tips

    Posted By: Dale Ball In Ask a Vegan Baker
    more than a month ago
    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 that have some high altitude tips ? My worst failure as a vanilla cupcake using the creaming of the sugar and margarine method... ...
  • Gilly
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    Lecithin and vegan butter

    Posted By: Gilly In Ask a Vegan Baker
    more than a month ago
    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 cooling on my countertop as I write...they look pretty ultimate. Also tried your vanilla ice cream which was great. My husband adored it...though I might have to add a little cashew cream to it...I'm a B & J's fan....
  • Renoodle
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    Rules for chilling cookie dough

    Posted By: Renoodle In Ask a Vegan Baker
    more than a month ago
    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 the dough ahead of time so that I can bake it faster as the day approaches when I will need the cookies. Any advise? Thanks, Renata...
  • HildaJorgensen
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    Eclairs and choux pastry?

    Posted By: HildaJorgensen In Ask a Vegan Baker
    more than a month ago
    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 was wondering whether anyone had any success with choux pastry, or could think of something else that would work for vegan eclairs?...
  • Mattie
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    What is the future of vegan baking?

    Posted By: Mattie In Ask a Vegan Baker
    more than a month ago
    A new year of vegan baking is upon us. So what's it hold for the new year? I predict that higher-end eats will make a stronger showing, along with aliens finally sharing their vegan baking technology with us (It's about damn time). What do you think?...
  • matthewe
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    root bread

    Posted By: matthewe In Ask a Vegan Baker
    more than a month ago
    I'm new to baking, and I've been using the same potato bread recipe, and it's worked every time. I tried using daikon one time, and that worked too. I was wondering if I can use any sort of blended vegetable matter in the place of potato. Namely, I have this borscht in my fridge that I'm not too pleased with, and I feel like this would be a creative way to dispose of it. Any feedback?...
  • Nyx
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    White chocolate

    Posted By: Nyx In Ask a Vegan Baker
    more than a month ago
    Hello everyone, I am trying to make a white chocolate icing and have followed a recipe for white chocolate (vegan) that came out alright but it is not sweet enough. I am making it to use in icing and will have to remelt (don't even know if I should bother solidifying it after making before melting to put in the icing). Anyhow, I want to make it sweeter and the rest of the recipe does not call for sugar (the icing recipe that is). So I am wondering how to add more sugar without changing the composure of the chocolate bar itself. Does this make sense? The recipe for the white chocolate is here: http://www.buzzle.com/articles/how-to-make-white-chocolate.html It was already vegan! The recipe for the icing is something to the effect of 3 ounces white chocolate melted + butter + heavy cream. I was going to melt my vegan chocolate, add soy creamer and EB. Should I add some sugar as well to the icing since the white chocolate is not sweet enough? I'm doing this f...
  • Faithrules99
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    Does a vegan French Macaroon exist?

    Posted By: Faithrules99 In Ask a Vegan Baker
    more than a month ago
    Hello! I would love to find a vegan recipe for French Macaroons. All I can find are the coconut variety but a French Macaroon is completely different. Any help would be appreciated! Thanks in advance! ...