Reviews written by sanaacooks

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How to Veganize a Cake Recipe - The Food Science behind Vegan Cakes

Vegan Baking Guides

sanaacooks March 02, 2014

chef/blogger

Wow, great job. I love the details and the explanation for each ingredient. I shared this with my customers.https://www.facebook.com/sanaasgourmet?ref=hl
Thank you.

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1 results - showing 1 - 1

Vegan Banana Egg Replacer

Category: Vegan Egg Replacer Recipes

0.0 (0)

Vegan Choctacular Chocolate Brownies

Category: Vegan Brownie Recipes

0.0 (0)

Introducing Ask a Vegan Baker

Category: Vegan Baking Guides

Vegan Cashew Cream

Category: Vegan Sauce Recipes

0.0 (0)

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

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Latest Comments

How to temper chocolate like a pro

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"Would you use a Milk chocolate seed when tempering milk chocolate, dark chocolate seed when tempering dark chocolate, and a white chocolate seed when tempering white chocolate? or can you just use a dark chocolate for all 3?"

Flourless Sprouted Whole Wheat Bread

5.0

Francine Lindberg

"It looks like you may not be tending this thread any longer. Which would be a shame because it's awesome! I am about to try making sprouted rye bread. After reading this I decided I will add some gluten flour to my Rye sprouts. I'm wondering if you have more insights since your response to a commenter (years! ago) : Owner's reply Hi Eatibledotca! I actually have been working on a pumpernickel rye bread similar to this on and off for awhile. It doesn't currently work for me due to the lack of gluten. Rye contains a starchy, gelatinous compound called pentosans which can aid in binding to a certain degree, but they can quickly become over activated and turn the dough into a gooey mess. Adding gluten flour would probably be a workable solution in this case...."

Chewy Vegan Chocolate Chip Cookies

5.0

sbchic1999

"I have been vegan for 4 + years now and I still haven't found a chocolate chip cookie recipe I can rely on. Until today!!! I found this recipe today and knew I had to go home and try it. So I did! The only things I did different were: to use 160 grams of Earth Balance (because I didn't soften enough) and just added 2-3 TBS of applesauce to supplement, I added some more chocolate chips because I am obsessed with chocolate and did 1 tsp molasses and 1/4 cup brown sugar (reduced regular sugar by 1/4 cup to balance it out). But seriously, these have a great texture, don't spread like flat crepes and are classic tasting. No one would know the difference. I always put my dough and pan in the fridge..."

Cultured European Style Vegan Butter

N/A

donaldg

"Been struggling to make my own butter for croissants. Virtually every attempt renders the butter in some rather unusable way (too runny, too hard, etc). The closest I got thus far was a quick mimic of the cocoa butter version on this site. I'm going to give this recipe a go and see where I get. I also looked up weighted conversions for these volume measurements and will try that! If my sprouted rice rejuvelac is ready I may use that as well!"