Veganbaking.net - Your Vegan Baking Community

Written by Mattie 1 Comments

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These light and airy cupcakes have a soft, tender crumb due to the addition of arrowroot flour as well as apple cider vinegar. Vanilla extract and a touch of almond extract tie it all together. These cupcakes utilize the quick bread method which involves mixing your dry ingredients and wet ingredients in separate bowls, then mixing them both together at the end. This is a really easy way to make great cakes that have tender and spongy qualities. The drawback of this style is you have to be careful if you adjust the amount of sugar; more sugar will tenderize the batter, negatively affecting rise. These cupcakes are a little under sweet for my taste but if you're going for an elaborate frosting job no one will notice. If you increase the sugar in this quick bread method by even 1 Tablespoon, the cupcakes won't rise enough so it's not recommended. Use these cupcakes as a base for other flavor variations by switching out some of the flour and/or flavoring extracts. If you're looking for a cupcake that's a little bit more sweet and full flavored check out the Vanilla Cupcakes - Cream Method.

White Chocolate Ganache

Vegan Frosting, Icing and Sauce Recipes

Written by Mattie Comments

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This smooth ganache uses cocoa butter without the cocoa solids making it a versatile white and creamy topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache.

Strawberry Rhubarb Pie

Vegan Pie Recipes

Written by Mattie 1 Comments

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Strawberry and rhubarb together in a flaky pie crust is probably the most effective way to ring in the spring and summer months via flavor alone. Strawberry and rhubarb's sweet and tart flavors are married with a hint of orange zest. Both of these fruits let go of lots of water during baking which can make things on the soupy side. A generous amount of arrowroot flour and a longer baking time at a slightly lower temperature than usual solves this issue and gives the pie a chance to bake to it's juicy perfection. It's like a summer vacation in your mouth. Be sure to select firm rhubarb with as much red as possible for the best flavor.

Creamy Spinach Pillows

Other Vegan Baking Recipes

Written by tofuandcollards 1 Comments

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Before my family and I changed to a plant-based diet, one of our absolute favorite recipes was the Tuna Puff or others may call it Chicken Pillows. So I decided to come up with a vegan version of one and the ending result being Creamy Spinach Pillows. They turned out better than I actually thought they would :) I tried looking for a vegan croissant brand but I couldn’t find anything like that in this town. So I had to make it from scratch. I’ve never made croissants from scratch in my life so I wanted to be safe and try a trusted recipe for the crust. So I went with Zeke’s Ve-gastronomy. I substituted a few things and steps for my purpose, but followed it for the most part.

Lemon Cornmeal Pancakes

Vegan Breakfast Recipes

Written by Mattie Comments

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Lemon and corn both work to bring out each other's best qualities; corn highlights lemon's tanginess and lemon enhances corn's savory flavors. These bright, savory flavors packed into a pancake is a great way to start the day. Try them topped with a touch of almond butter, fruit and/or real maple syrup.

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Vegan Baking

A vegan baking community with recipes, articles, web shows, tips and forums for people to compare notes and share knowledge.