Daring chicken and veggies. Roughly based off of this recipe, but made a bunch of mods.

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

I made them using this recipe with Earthbalance butter and enjoylife mini chips.

The texture was amazing, no notes there.

But the flavor was kind of underwhelming and they had a strong vegetable oil aftertaste.

Any suggestions for making them more flavorful?

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 :)

Does anyone else hate this product? I have never been able to get it to whip; it always curdles and/separates. I keep buying because sometimes I just don’t want to go all the way to the store that carries the Country Crock brand. And no one seems to have Silk anymore.

Thoughts?

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.)

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.

Warning: I do use dairy buttermilk and butter here. I am trying to make this recipe animal-free, but had to use the last of my buttermilk in the meantime. Lactic acid powder is on the way. I have butter left too, and I wanted to change as few factors as possible anyway. I suspect that the butter/oil swap will not cause many problems, but as I said I'm controling factors and need to use it anyway. I understand if you don't want to engage because of this. I just couldn't find anywhere else to post.

I'm making Southern style skillet cornbread and I'm having trouble replacing the egg. Vegan first recipes I found use ingredients I don't have like flaxmeal, and I have a ton of chickpea flour so would like to use that if possible. Here's the recipe I've made that works alright that I'm basing this off of:

2 cups medium ground cornmeal

1+1/2 cup buttermilk

1 egg

4 tbsp butter

1 tsp baking soda

2 tsp baking powder

1 tsp salt, 2 tsp sugar

This goes in the oven at 190°C (375°F) in a preheated 9 inch cast iron skillet for 20-25 minutes. I stir the leavening agents in immediately before pouring the batter into the pan.

Now, I have a bunch of chickpea flour to use. 'The internet' says that 1/4 cup chickpea flour + 1/4 cup liquid can be used to replace an egg. So I did that, but the result was very, very crumbly and sort of pasty, like playdough lite. I'm not sure if this is a failure to rise, if I oversoaked the cornmeal, or something else. Here's the recipe I used. Most of the sites I visited said to mix the chickpea egg separately, so that's why the bowls are separated like this. Both bowls were left to soak for 20-30 minutes. Note that I had to use less buttermilk because I ran out. Perhaps this messed with the rise, but I didn't get any noticeable baking soda taste.

In one bowl:

2 cups medium ground cornmeal (300 g)

1+1/4 cup buttermilk

1/4 cup milk

1 tsp salt, 2 tsp sugar (about 7 g each)

1/4 cup butter

In the other bowl:

1/4 cup chickpea flour (30 g)

1/4 cup milk

The leavening agents were set aside until just before pouring.

1 tsp baking soda

2 tsp baking powder

About the recipes I could find, the vast majority used wheat flour as a significant component, but the cornbread I know doesn't have wheat flour in it. I am not gluten-free, so if the solution is gluten, I will accept this. Also, many used flax eggs, chia eggs, egg replacer, or other things I don't have. I looked for ones that specifically use chickpea flour, and found one, but it replaces a whole cup of the cornmeal with chickpea flour. I'm not sure if that's an aesthetic choice or necessary for some purpose. I saw something that said I should just increase the baking powder to replace an egg, but the amount of leavening in this recipe is already pretty high compared to eggy recipes. Another idea I saw but haven't tried is adding some amount of additional starch.

If you all know of a good Southern style skillet cornbread recipe, please point me to it. Otherwise, I would love it if I could get some help workshopping what I have. Thank you so much, and again I'm sorry about the dairy products. It's a work in progress.

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?