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  • 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!...
  • lmmountain
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    Measurement Conversion from evaporated cane juice to sugar

    Posted By: lmmountain In Ask a Vegan Baker
    more than a month ago
    What is the measurement conversion from evaporated cane juice to regular sugar?...
  • vegangal
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    Flour

    Posted By: vegangal In Ask a Vegan Baker
    more than a month ago
    Hello! I'm a new Vegan and I am also gluten and soy free. I'm still fairly lost when it comes to picking basic ingredients that I can have, and I was hoping someone could help. I've searched and searched for breads that I can have but haven't been able to find any brands that are suitable for my diet, so I'm thinking the only way for me to have bread is to make my own, which requires flour. However, I don't know which flours would be okay for me to have. Originally I thought any kind of flour would be okay but the more I looked the more flours I was finding that either contained gluten, soy, or were unspecific as to what they contained. Any suggestions? Thanks!...
  • Redunning1
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    Egg Wash substitute

    Posted By: Redunning1 In Ask a Vegan Baker
    more than a month ago
    What is a good egg wash substitute in a recipe?...
  • blujpster
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    Looking for a cookie or snack recipe.

    Posted By: blujpster In Ask a Vegan Baker
    more than a month ago
    Hi! My sister-in-law is a vegan and is going through chemo right now. She's having a very hard time so in response to what I could do to bless her, she asked for some cookies. She is supposed to have high fiber, low to no simple sugars, no dyes. She can have truvia and agave for sweeteners. She likes chocolate, pecans, walnuts, and coconut. Any ideas out there? Thanks in advance for your help!...
  • dancingisforbidden
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    Vegan Baumkuchen?

    Posted By: dancingisforbidden In Ask a Vegan Baker
    more than a month ago
    Hi everyone! The holidays do weird things to bakers, and being vegan, at least I want to convert every seemingly incongruous recipe to my diet. Baumkuchen doesn't seem to have been veganized yet so maybe that's next. If you've never had it, it's sort of a hyper layer cake (baum=tree), whose batter is sort of a thin german pancake/crepe batter, fairly egg and yolk-heavy. You bake one layer for a short period, pour on another, bake, etc. You end up with about 20 or so layers, which is then covered in a dark chocolate ganache-style icing. Very rich, yet very subtle. Anyway, I was hoping someone might be able to suggest the proper egg replacement? I have made challah and croissants with Ener-G. I may experiment with Matt's homemade version, and let you know, but please, any suggestions would be greatly appreciated!...
  • culpritsmom
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    Celebration Pumpkin pie Substitution

    Posted By: culpritsmom In Ask a Vegan Baker
    more than a month ago
    The celebration pumpkin pie calls for barley malt syrup. I live in a small town in the Deep South and cannot buy barley malt syrup locally. In my bread recipes I substitute molasses but didn't know if that would be too strong for the pie. Any ideas on acceptable substitutions? Brown rice syrup? Molasses? Thanks!...
  • Sunrise
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    vegan photo toppers

    Posted By: Sunrise In Ask a Vegan Baker
    more than a month ago
    hi all. does anyone out there know of a company that prints vegan custom photo toppers. i'm making a sugar cookie that i want to put a photo on top of. i found some companies that do this online, but i want to be sure that the sugar they use isn't filtered with bone char & the dyes that they use don't have any animal or insect excretions, ie. cochineal bugs for red dye etc. thanks for any info you guys have. i sell my vegan cookies & want to stay true to my product...
  • andreanewengland
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    German Chocolate Cake Frosting!

    Posted By: andreanewengland In Ask a Vegan Baker
    more than a month ago
    There is no recipe for German Chocolate Frosting here on veganbaking! I just made one based on thickening the frosting with cornstarch (instead of the original egg yolks). The texture is just wrong, like pudding. Mattie, or anyone, do you have any ideas for making a more custard-like base for the frosting? I used coconut milk and some of Mattie's vegan butter, thickened it with a slurry of cornstarch in almond milk. I'm sure it will taste fine, but I think there's a better way. I had a vegan modification I liked, but I lost it. And I need to get it right for a party. Thanks!!...
  • HayGurlHayCafe
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    Stevia/sugar conversion

    Posted By: HayGurlHayCafe In Ask a Vegan Baker
    more than a month ago
    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 one must account for? Thanks-- EGN...
  • alisaunt
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    Vegan butter for soy-allergic person

    Posted By: alisaunt In Ask a Vegan Baker
    more than a month ago
    Help! I'm allergic to soy (as well as dairy, corn, egg yolk, tomato... Not all relevant to my vegan desires, obviously, but all difficult). Oh: sensitive to canola, too. Without the curdling, can I make decent butter from almond, grapeseed, sunflower, or coconut oil or milk? I bought Pure brand sunflower margarine in Ireland earlier this month -- not bad -- but need to make something here, back home. Thanks for any help you can give....
  • 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...