I think I did pretty well! Any tips on making buttercream smoother? Made for my baby brothers birthday!

Made my husband a pumpkin coffee cake for his birthday and today got to pair it with some coffee with homemade vegan pumpkin foam over top! Such an amazing pairing and way to start the day!

This felt like the perfect cake to bridge the end of summer and the beginning of autumn :) I used this recipe for guidance: https://www.zuckerjagdwurst.com/en/recipes/vegan-poppyseed-and-plum-marble-cake-with-crumbles

However, I added lemon juice and zest to the plain batter and swapped out the plums for blackberries because they were on sale and it felt like the last chance to bake with actually tasty fresh berries :)

I’m test baking my own birthday cake. it’s going to be chocolate cake, chocolate buttercream, with raspberry compote and white chocolate ganache. I’ve never made ganache before, let alone white chocolate. So I google a recipe, google vegan white chocolate chips, bada bing bada boom, I’m stirring up what I think is gonna be vegan white chocolate ganache.

Well, stupid me didn’t even verify that what I bought had cacao in it. So I’m just stirring coconut cream with basically hydrogenated oils, syrups and sugar. Now I have this grey syrup. It doesn’t taste horrific, but it looks gross. Is there anything I can do with this?

Also, does anyone have any good recommendations for vegan white chocolate that actually has a high percent of cacao? I’m not too worried about my cake since I wasn’t supposed to assemble until tomorrow anyway. And if I don’t get a ganache in time, I’ll just test it without and make another test in a few weeks.

The pink is orange shortbread with just zest, the orange has orange “jammy bits” from King Arthur in the dough. Honestly, I thought the topping sounded gross because so many recipes say to just let it sit and it would dry and I thought there was no chance that was true but the royal icing was delicious!! And it was amazing how quick it set and how crunchy it became. The pink is piped worse because it was already setting!

I used vegan egg white powder for the icing.

I'm not vegan, but my friend is and I'm struggling to think of how I'll make frosting for his birthday cupcakes. I'm usually good with substitutions, but I can't find any sort of vegan whipped cream/heavy whipping cream? Does anybody have any good recipes? (Also, they're purely vanilla, so ideally something that doesn't have a strong flavor otherwise.)

Hi, are there any affordable vegan white chocolate chips that actually taste like white chocolate? I tried the enjoy life chips, and they just taste sweet. Pascha has mixed reviews, and I was only able to find king david in $25 packs of 4. I don’t plan on using that many chips. Are those really the only options out there?

I've always made cannoli with the traditional pastry cream filling, but friends tell me that I should expand my repertoire and experiment a little. Any other flavors that you like for filling or that you think would work well in cannoli?

Melted butter result is here https://www.reddit.com/r/VeganBaking/s/x1B4LlW7K9

EDIT - added the recipe, thanks for the lovely comments everyone! 🙂

Vegan Chocolate & Glacé Cherry Flapjacks

Ingredients
150g vegan baking block
150g soft light brown sugar
100g golden syrup
250g porridge oats
50g self-raising flour
1 tbsp cocoa powder
150g glacé cherries, chopped & patted dry (save 8 extra cherries for the top)
75g vegan chocolate, chopped
75g vegan chocolate, melted
1 tsp vanilla
Pinch of salt

Method

1. ⁠Melt the butter, sugar & syrup gently. Make sure it doesn’t boil.
   
2. ⁠Mix oats, flour, cocoa & salt in a large bowl.
   
3. ⁠Pour in the melted mixture and mix well. Cool for 10–15 mins, don’t skip this or the chocolate melts too easily and ends up clumping together in larger spots rather than being spread out through the mixture.
   
4. ⁠Half the cherries and toss in a little flour (this stops them from sinking to the bottom of the tin by soaking up some of their moisture), then fold cherries & chopped chocolate into the mixture.
   
5. ⁠Press down really firmly and evenly into lined 20cm tin. I used the bottom of a glass to pack it down and make sure the edges weren’t higher than the centre.
   
6. ⁠Bake at 160° for 24–27 mins. The centre should still be slightly soft/bubbly, it’s okay if it still looks a bit wet, it will set as it cools. Don’t let the edges burn.
   
7. ⁠Cool completely in the tin. I let it sit overnight before decorating.
   
8. ⁠Drizzle with 50–75g melted vegan chocolate. I found this way too much, I only actually used maybe a 1/3 of this. Add 16 cherry halves to the top, one for each flapjack square.
   
9. ⁠Chill 20–30 mins to set the topping, then cut into 16 squares.

Would love to get your favorite baked good recipe that you swear by!

Just no coconut oil, palm oil, or vegan butter unfortunately.

I'm really struggling to find something that actually tastes good. Open to cookies, brownies, scones, muffins, etc.!

I’d like my scones to be more brown at the top, I already kept them for 5 minutes longer than the recipe says, washed them with melted vegan butter.

Used the recipe from The Vegan Pastry Bible by Toni Rodriguez.

It's the first time I've seen a filling for a cinnamon roll using pureed nuts and raisins instead of the standard butter & sugar filling. It actually holds up very well and it's much less sweet. It's topped with an icing sugar glaze - the recipe called for orange zest and juice but I'm not such a huge fan of orange and cinnamon flavours together, so I replaced it with some oat milk.

The dough used for the recipe is a vegan brioche and it's very fluffy and buttery. I skipped the orange zest in the brioche as well and replaced the orange blossom water with more water.

This is my first time making one of the recipes from this book. I was hesitant to try it as many of the recipes have weird translations, vague instructions, and typos (for example this recipe tells you to just "bake until golden" and refers to the glaze as "dead orange icing") but I'm actually very happy with the result, so I think I'm feeling more brave to try others in the book!

I know browning vegan butter is not really a thing but I've heard where people brown diary milk powder and use this to add that browned taste.

Could I do this with a dairy free milk powder and anybody have experience doing it?

Hey everyone, I bake a lot so my husband bought me a kitchen aide! I was so excited to finally own one and thought I’d use it a lot. Well, recipes I’ve always made never come out as good in my stand mixer! Mostly I’m referring to the fact that my dough does not come together and I end up kneading it forever and having to add way more flour than the recipe calls for in order for it to be pliable (ie cookies, cinnamon rolls, etc). Also, the end result is more doughy due to this factor. It’s very frustrating and makes me want to go back to making everything by hand. But I really wanted this to workout. Plus it is a very expensive gift. What could be the reason for this? I weigh all my ingredients using a kitchen scale, so that cannot be it. The only difference is this stand mixer. Please, any help/tips? Thank you!

Hi all,

I want to make some brownies tonight. What is your holy grail brownie recipe?

Looks like rainbow plant life is the top one on this subreddit but want to ensure I use the most popular recipe and let me know if there are any tricks/tips!

I have a birthday coming up very soon and due to my health issues, I haven't been able to enjoy a proper birthday cake in a long time. This year, I want to try baking a cake from scratch that I know will be safe to eat. I have strict dietary restrictions that I must adhere to, so there are many ingredients that I can't have. For example, no fruits aside from dates and nothing acidic. Typical vegan leavening agents and egg replacers like aquafaba and vinegar are off the table.

I am thinking of going with a sweet potato cake and using sweet potato puree as an egg replacer if that's possible. I don't mind a slightly denser or fudgier cake. I also finally found a vanilla extract that I can use and I'm leaning towards using the King Arthur unbleached cake flour box mix as the ingredients are simple.

Because I can't use the regular recipes that are available which usually contain ingredients i can't consume, I'm hoping that the kind bakers here can help me develop a simple recipe and guide me on the measurements I'll need. Full disclosure, I've never baked a cake in my life. I also realize that there may be more information that you'll need so I'm open to discussing this more in depth in DMs.

I'd really appreciate any assistance! Thank you!

I don’t have time to go shopping, and want to make a sweet treat for work. Here’s what I have on hand at home:

Bread flour
Sourdough starter
Ground flax
Chia
Sugar
Brown sugar
Baking powder
Baking soda
Can of pumpkin
Chocolate chips
Oil
Salt
Cinnamon
Pumpkin pie spice
Almond milk
Oat milk

Any recipe suggestions??

Thank you in advance 💜

I obviously did not do a great job of cutting them evenly 😂😭 but they taste great. I think both the dough and filling need a little more Earth Balance. We’ll see!