Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Ask a Vegan Baker

Our community would love to help you with your vegan baking questions. Please log in to ask or answer a question. Want to be on the Ask a Vegan Baker answer team? Contact us!

  • Apd4803
    Offline

    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
    Offline
    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
    Offline
    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
    Offline

    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
    Offline
    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
    Offline
    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
    Offline

    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
    Offline
    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
    Offline
    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
    Offline
    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
    Offline

    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
    Offline

    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
    Offline
    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
    Offline

    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
    Offline

    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
    Offline

    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
    Offline

    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
    Offline

    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
    Offline

    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
    Offline

    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
    Offline

    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
    Offline

    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
    Offline

    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
    Offline

    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
    Offline

    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.)...