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!
-
Task
Vegan Yogurt?
Posted By: ErannahBanana In Ask a Vegan BakerHi everyone, I'm a huge yogurt lover, but have not been able to find a store bought brand or recipe I'm happy with. Anyone have any good recommendations, or better yet a recipe for homemade? Thanks!... -
Popcorn & Rice Cakes (snack variety)
Posted By: Testarosa In Ask a Vegan BakerI would like to find out how to make my own popcorn & rice cakes - you know, like the ones Lundberg makes. Does anyone know how it's done? Thanks! Marcia... -
Issue
Measurement
Posted By: marina.beijing In Ask a Vegan BakerHello! I was wondering if the measurement system you use here corresponds with the wikipedia article on cup measurement http://en.wikipedia.org/wiki/cup_(unit) ? If not, can you please provide an estimate (preferrably metric system) of cup measurements. Thanks!... -
Issue
Using Soy Milk in Vegan Vanilla Ice Cream
Posted By: DonnaD In Ask a Vegan BakerCan I use Soly Mik in the Vegan Vanilla Ice Cream recipe vs. Tofu or Cashews? If so, what would be the right amount?... -
Issue
Help converting veg bake recipe
Posted By: Hana In Ask a Vegan BakerHi I really hope you can help me. I've decided to go from vegetarian to vegan but I have two recipes I can't live without and one I can't work out what to do, I'ts a vegetable bake which I make in a big casserole dish, it's about 50% vegetables mixed with flour eggs and olive oil, it rises (usually) and I cut it into slices. Without eggs it a)doesn't rise and b)falls apart. I can't find a similar recipe online and have read lots of articles but since I just follow the recipe and dont know whether the eggs are leavening/binding etc I don't know what to do. (sorry, new to vegan baking so please forgive the ignorance) i live in a rural area and can't get an egg substitute except online...what advice would you give me about baking soda/gelatin/other easily accessible substitutes since this is my toto emergency use leftover veggies/need dinner recipe ordering online products in advance isn't really workable... -
Flax allergy
Posted By: allergymom In Ask a Vegan BakerIn the white vegan cake receipe, can I omit the flax meal? Should I use an egg replacer instead? My daughter has an egg, dairy, peanut and flax allergy. Good times. ... -
Issue
refined coconut oil which is the best brand
Posted By: M.PAMM In Ask a Vegan Bakerwhich is the best brand or brands of refined coconut oil to use I prefer organic. This is to make the butter. Thanks... -
Could you use dates or date paste as a sweetener in baking?
Posted By: goldieroo In Ask a Vegan BakerI 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... -
Fudge question
Posted By: Chmermul In Ask a Vegan BakerHi, 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 ... -
The Ultimate Tiramisu Recipe Challenge
Posted By: Babyloves Desserts In Ask a Vegan BakerTiramisu 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?... -
Issue
Cake baking problem
Posted By: anng56 In Ask a Vegan BakerHi, 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... -
Waffles
Posted By: Cici27 In Ask a Vegan BakerDoes 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! ... -
Margarine/butter or oil?
Posted By: Daniel-san In Ask a Vegan BakerHi 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. ... -
Corn Syrup Replacement
Posted By: Testarosa In Ask a Vegan BakerGood 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... -
Cinnamon Rolls
Posted By: Apd4803 In Ask a Vegan BakerCan 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?... -
Issue
Something went horribly wrong with my Pullman Pan bread, WHY?
Posted By: Dganit In Ask a Vegan BakerThis 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!... -
Issue
Yeast not fully activating
Posted By: Thisby In Ask a Vegan BakerHello, 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.... -
What is the best tasting melting Chocolate to use?
Posted By: Lisavegan In Ask a Vegan BakerI am trying to make Lollipops in molds.... -
Issue
Cooked "butter"cream
Posted By: HayGurlHayCafe In Ask a Vegan BakerI 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! ... -
Issue
Fatty Dairy Subs
Posted By: eymallist In Ask a Vegan BakerWhip 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?... -
Task
Grocery Shopping Suggestions?
Posted By: acdouglas In Ask a Vegan BakerHi 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!... -
Issue
Problem with lumpy/gritty frosting
Posted By: EKDNH In Ask a Vegan BakerI 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???... -
Issue
Nougat issues
Posted By: feenixlee In Ask a Vegan BakerI 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... -
sugar
Posted By: nene In Ask a Vegan BakerHi 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.... -
How can I increase the density of a cake?
Posted By: Buccaneer Bob In Ask a Vegan BakerI 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...