Reviews written by GlobalHeart

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Sugar Mama's Gluten-free Vegan Vanilla Cake

Vegan Sponge Cake Recipes

GlobalHeart August 16, 2013

I need help as soon as possible...making this cake

Hello! I am going to make this cake but I want to add 12 ounces of thawed strawberries chopped up into the batter. Am I going to need to make adjustments to the recipe? If so, what kind of adjustments? Also, I would like to reduce the sugar slightly (to 3/4 or 2/3 of a cup) would the strawberries add the moisture needed that the sugar gives so it will allow me to reduce the sugar without compromising the moisture of the cake? I know gluten free baking is tricky and it can be very dry when you reduce the sugar. Please help!!! Oh and just to let you know I plan on making a vegan strawberry cream cheese frosting that is low sugar and delicious to cover this cake in! It's for a birthday party!

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1 results - showing 1 - 1

Vegan Apple Walnut Stuffing

Category: Other Vegan Cooking Recipes

0.0 (0)

Vegan Gingerbread Waffles

Category: Vegan Waffle Recipes

0.0 (0)

Creamy Vegan Cashew Cream Cheese Frosting

Category: Vegan Frosting Recipes

4.0 (1)

Vegan Apple Pecan Granola

Category: Vegan Granola Recipes

5.0 (1)

On Veganbaking.net I show you the hows and whys of vegan baking. Thanks for reading! -Mattie

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Spreadable Olive Oil Vegan Butter

4.0

Tree

"I've made this a few times and have used pea milk instead (the guy who brought us Method cleaning products is now doing vegan mylk). I am trying to avoid soya, and found that using only coconut vinegar instead of apple cider vinegar really gives a mild taste (my stepdaughter, who is almost 9, found the apple cider vinegar version too vinegary). I too am trying to cut the salt, as I used to buy unsalted butter before, but overall, a fantastic butter/margarine alternative. Thanks for this! :)"

How to Make Vegan Butter - Regular Vegan Butter - Coconut Oil Base

N/A

keith

"Unfortunately sauteing with your butter recipe ends up in unwanted clumps due to xantham gum being fried at high temperatures. Perhaps you could use something that melts. You are right about the acidic taste. The vinegar flavor ruins the butter experience if you were to spread it on bread to be eaten directly. Lemon juice has the same effect. Moreover, I did try organic coconut oil which resulted in the best flavor. But, as I am sure everyone knows, organic oil is extremely expensive. It is also interesting to note that this butter for some reason will collect mold rather quickly if not used soon enough. Freezing only retards the mold growth. How long do you hold your butter before using? Have you tried other neutral tasting acids with..."