Veganbaking.net - The Hows and Whys of Vegan Baking
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  • goldieroo
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    Could you use dates or date paste as a sweetener in baking?

    Posted By: goldieroo In Ask a Vegan Baker
    more than a month ago
    I use date paste in just about every vegan dessert recipe for a sweetener and have successfully used it in my cookies, but I want to make muffins and cakes etc, so I wanted to know if using dates or date paste would be an ok substitute for sugar or agave or other sweeteners? Or would it make the recipe to moist, especially if making muffins or baked goods with other high water content ingredients like zucchini's or berries etc...
  • Chmermul
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    Fudge question

    Posted By: Chmermul In Ask a Vegan Baker
    more than a month ago
    Hi, I am attempting to veganize an old fudge recipe. It calls for sugar, butter, chocolate, vanilla, marshmallow fluff and evaporated milk. I was wondering if I could use ricemellow fluff (or maybe dandies marshmallows would hold up better?) Also, does anyone know of a good substitute for evaporated milk? I was thinking coconut cream might work... Thank you ...
  • Babyloves Desserts
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    The Ultimate Tiramisu Recipe Challenge

    Posted By: Babyloves Desserts In Ask a Vegan Baker
    more than a month ago
    Tiramisu is one of my favorite desserts. You almost never find a Vegan Tiramisu in restaurants or anywhere else. I've used this a few times http://veggywood.com/2010/07/19/vegan-tiramisu-finally/ It's actually pretty tasty but the consistency isn't the sturdiest like a true tiramisu. It's still the best one I've tried so far. I say the more traditional Italian, the better. Vegan ladyfingers look impossible to pull off due to the large amount of eggs in the batter, but a biscotti type cake seems to do the trick. The Vegan butter recipe posted here looks awesome. Why not a Vegan mascarpone? After trying Mattie's Brownie recipe, dropping it in the sink, salvaging what we can, and it still coming out to be the best brownies I've ever made, I'm a believer that he can come up with the Ultimate Tiramisu. Anyone else wanna give it a go?...
  • anng56
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    Issue

    Cake baking problem

    Posted By: anng56 In Ask a Vegan Baker
    more than a month ago
    Hi, My grandson is allergic to milk and eggs. Been trying to make cakes lately using Bananas which is ok the cake doesn't rise well and not very sweet but the best luck I have had so far, except beans which sometimes taste. My problem is that with Bananas and some other things I have used is that the cakes are gooey like, almost wet. How please tell me can I remedy this? What am I doing wrong? Thanks, Ann...
  • Cici27
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    Waffles

    Posted By: Cici27 In Ask a Vegan Baker
    more than a month ago
    Does anyone have a good recipe for vegan eggnog waffles? I would really like to make some for Christmas morning, pretty sure Santa is bringing me a waffle maker! ...
  • Daniel-san
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    Margarine/butter or oil?

    Posted By: Daniel-san In Ask a Vegan Baker
    more than a month ago
    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 margarine and until now it always turns out fine. But I am just wondering about the taste, can we really find a difference between same recipe : one made with margarine, the other made with oil? Is there really a difference in the taste? I guess it might also depend on what we are talking about (something like a sugar cookie might need good tasty margarine, maybe not a chocolate cake)... If anyone's got something to share about that. ...
  • Testarosa
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    Corn Syrup Replacement

    Posted By: Testarosa In Ask a Vegan Baker
    more than a month ago
    Good morning! I'm looking for something to replace 1 C. of corn syrup in a recipe for toffee. My husband is allergic to corn so your remedy is something I can use for all sorts of recipes. Thanks so much for your help! Marcia...
  • Apd4803
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    Cinnamon Rolls

    Posted By: Apd4803 In Ask a Vegan Baker
    more than a month ago
    Can you get to the point in the Sticky Cinnamon Roll recipe where you roll the dough and filling and refrigerate? I would like to take a few batches out of town and bake them days later. My worry is arresting the "proofing" stage, and that they won't fill out the 9x13 pan before baking. Thoughts?...
  • Dganit
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    Issue

    Something went horribly wrong with my Pullman Pan bread, WHY?

    Posted By: Dganit In Ask a Vegan Baker
    more than a month ago
    This is the second time I am making this recipe: Components: White Dough : 2 1/2 cups (350 g) white flour Heaping tablespoon (10 g) dry yeast 1 1/2 tablespoons (15 grams) sugar 1 1/4 cups (220 ml) soy milk or water Tsp (8 grams) salt Red Dough: 2 1/2 cups (350 g) white flour Heaping tablespoon (10 g) dry yeast 1 1/2 tablespoons (15 grams) sugar 2 small boxes (200 ounces) tomato paste 1/2 cup (110 ml) water then you put them on top of each other and roll for 2 colors bread. last time it came out really nice. Only this time I replaced half the flour in both masses with wholewheat flour and also added olives. the end result was a bread with a hole in the middle, and not quite ready dough around it... The same Components, same heat and same time ... Can anyone tell me why it did not work this time? Many thanks!...
  • Thisby
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    Issue

    Yeast not fully activating

    Posted By: Thisby In Ask a Vegan Baker
    more than a month ago
    Hello, I've made Indian naan three times over the past few weeks, and it doesn't look like the yeast if fully activating. It doesn't get frothy when mixed with the sugar and warm water. Could that be because I'm using vegan cane sugar that has larger granules, because the water is too warm or cool, or because the yeast is not fresh? I've been careful not have the water too hot or cool, and I bought the yeast a couple of months ago. The yeast is from Bob's Red Mill, and it says to keep it refrigerated, so it is. I no longer have the yeast package, though, as I emptied it into a glass storage container. Also, could the problem be that I'm using a pottery bowl....I'm sure I'm reaching here! I appreciate any guidance....
  • Lisavegan
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    What is the best tasting melting Chocolate to use?

    Posted By: Lisavegan In Ask a Vegan Baker
    more than a month ago
    I am trying to make Lollipops in molds....
  • HayGurlHayCafe
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    Issue

    Cooked "butter"cream

    Posted By: HayGurlHayCafe In Ask a Vegan Baker
    more than a month ago
    I cannot for the life of me make a cooked buttercream without it being grainy and separated! Does anyone have a troubleshooting guide? From what I can tell I always follow the recipes perfectly but it never works out! ...
  • eymallist
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    Issue

    Fatty Dairy Subs

    Posted By: eymallist In Ask a Vegan Baker
    more than a month ago
    Whip Cream and Mousse just wont get to stiff peaks, should I add some cream of tartar, coconut milk or search harder in the "dairy" isle?...
  • 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!...
  • acdouglas
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    Task

    Grocery Shopping Suggestions?

    Posted By: acdouglas In Ask a Vegan Baker
    more than a month ago
    Hi everyone, I was wondering if anyone had suggestions on vegan sugar, cream, honey, etc. substitutions? I live in the Maryland area, if anyone could recommend some good shops nearby! Thank you so much!...
  • EKDNH
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    Issue

    Problem with lumpy/gritty frosting

    Posted By: EKDNH In Ask a Vegan Baker
    more than a month ago
    I am a baker but new to vegan baking. I am trying to make a vegan filling for whoopie pies but it I find the vegan confectioners sugar is very lumpy and hard. I have sifted it multiple times, put it in a food processor, crushed it in a bag with a rolling pin, etc. No matter what my filling still ends up lumpy and or gritty. The filling consists of vegan confectioners sugar, ricemallow and vegetable shortening....help???...
  • feenixlee
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    Issue

    Nougat issues

    Posted By: feenixlee In Ask a Vegan Baker
    more than a month ago
    I have found a nougat recipe and it seemed to work but it could use a bit of improvement, and was wondering if anyone had a recipe or could help me tweak the one i have. xx...
  • nene
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    sugar

    Posted By: nene In Ask a Vegan Baker
    more than a month ago
    Hi everyone. Can anyone let me know whether it's possible to use liquid sweeteners (like agave) instead of sugar in cookies and cake recipes? Thank you very much....
  • Buccaneer Bob
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    How can I increase the density of a cake?

    Posted By: Buccaneer Bob In Ask a Vegan Baker
    more than a month ago
    I have a cake recipe (ingredient list below) which makes a relatively light cake, very much like traditional cupcakes. However, I prefer a sturdier, denser cake. I tried replacing 1/4 cup of the all-purpose flour with whole wheat flour, and was able to achieve the desired density. Unfortunately, it had an adverse effect on the flavor and color of the cake. I may try the same trick with spelt flour instead of the whole wheat, and see what happens. I've also been wondering if I could simply increase the amount of all-purpose flour and/or decrease the water, or possibly just reduce the baking soda and/or vinegar. Does anyone here have an opinion on what is the best method for increasing the density of a cake? Thanks! 1 1/2 cups unbleached all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable oil 1 cup water 1 tablespoon vanilla extract 1 tablespoon vinegar...
  • kates129
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    Issue

    Vegan Creme Fraiche

    Posted By: kates129 In Ask a Vegan Baker
    more than a month ago
    I just made my first batch of coconut whipped "cream" and it came out great! It got me thinking about using it as an icing. Has anyone tried to create a crème fraiche style icing with vegan sour cream and coconut milk? I'm wondering if its worth the experiment or not. Thank you!...
  • Testarosa
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    Sweet Potato Pecan Ice Cream

    Posted By: Testarosa In Ask a Vegan Baker
    more than a month ago
    This question is for Jackie who shared the lovely recipe above. Within the recipe, you call for Cashew Cream and provided a link. When I went there, all I found was a recipe for Creamy Cashew Cream Cheese Frosting. Is that what you meant? I cannot digest soy products so the cashew cream is the one I went for. Can hardly wait for your answer so I can make this yummy sounding ice cream! Thanks so much, Marcia...
  • bernardjhuang
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    Buy local home baked vegan desserts

    Posted By: bernardjhuang In Ask a Vegan Baker
    more than a month ago
    Under the newly passed Cottage Food laws, it's legal to bake and sell from home now. I couldn't find a good list of home bakers. After much google'ing, I've been able to put together a list at http://bakerlist.org. What are your thoughts? I welcome any feedback & discussion....
  • kevsky
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    how long do vegan cakes last?

    Posted By: kevsky In Ask a Vegan Baker
    more than a month ago
    Hi there I'm pretty new to vegan baking and running a cupcake stall at a tattoo convention this weekend and would like to offer a vegan option. I am making vegan oreo cupcakes and would like to know how long the average shelf life is on an uniced vegan cupcake? If someone could get back to me A.S.A.P that'd be grand Thank you for your time, Kevin....
  • Samuel Gonzalez
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    What oven to use?

    Posted By: Samuel Gonzalez In Ask a Vegan Baker
    more than a month ago
    Hi, I'm trying to increase my reach and I want to switch from my home oven and other equipment to some more professional. We bake cookies, muffins, cakes, and some other goods. I would appreciate some guidelines on what to look for when purchasing this new equipment, either brands or some general markers would be of great help. Thanks, Samuel...
  • 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...