Has anyone had success baking with earth balance sticks? I have been trying to use it bc nut free but the texture of cookies, breads, etc is always a little off for some reason.

I whipped some aquafaba from 1 can of chickpeas by stabilizing it with 1/4 tsp of white vinegar (cream of tartar substitute). The texture at this point is like a really thick toothpaste foam and, even with added sugar and vanilla, it just tasted like beans.

Am I missing something here? I have heard great things about this stuff for merengues, whipped cream, etc. I don't get it! How does one get close to a decent texture and taste out of this stuff??? Everything I've read says it's easy and tastes perfect...

PS: Do not introduce fat of any kind, as that will cause a chemical reaction that makes the aquafaba whip instantly collapse and begin bubbling like some manner of potion.

Does anyone have experience baking with this brand? I saw both the stick and tub at a store recently so I grabbed them.

I’m making a raspberry buttercream for the first time and looking for butter recs!

With enough frosting to swim in!

I used the Big Man's World recipe, but subbed most of the yeast for sourdough discard and cut the flour/almond milk buy 1/3c each. Right when they came out of the oven I brushed them with melted butter to keep the tops soft, then added the frosting quick enough to melt into them. Thankfully I had some friends over to take leftovers off my hands or I might have made some unwise choices...

Brought them to the office, they were super popular, especially with the tea drinkers. Very cool chewy sugar cookie texture, and I used a very strong tea to make sure the flavor really shone.

I think they’re called samoas? Or maybe they were at one point, I don’t keep track lol.

I’m currently pregnant and I have a HUGE craving for the things right now, but I can’t find any vegan recipes or store bought options. Has anyone had any luck?

Sorry if this isn’t allowed

It was a complete success! Only slightly over proved in its bulk ferment. 😅

I’m sick with a flu this week so I’ve taken a few days off. I quickly learned there is no food in the house EXCEPT (conveniently) everything I needed to make biscotti. Sooo this is me for the week! 😍

From what I have researched about croissants, you want about 82% fat butter which is difficult to find in vegan butter. I was thinking that I could potentially melt my vegan butter over the stove on low heat, letting some of the water evaporate, then re-refrigerate it thereby increasing the fat content of the butter. I have no idea if this will actually work or if it will end up messing up the butter. Does anyone know if this will work?

https://www.thelittleblogofvegan.com/2021/01/the-best-vegan-chocolate-chip-cookies.html

I have no experience with gluten free baking (I'm not gluten free), so I'm asking this sub for help! (Right now I have almond flour, soy flour and buckwheat flour at home, can I use these?)

Or if you have a favorite gluten free recipe for chocolate chip cookies, please show me :)

I'm baking a rich sticky ginger cake (Domestic Gothess recipe) and I still have almost a full jar of molasses in my cupboard I could use instead of treacle. It's about 3 years past the best before date, and I think I used it last year or maybe the year before to make ginger cake but this time I noticed what looked to me like crystallisation. Having done some online searching it appears molasses don't crystallise and I keep seeing people reference a 'film' on molasses being mould. Does anyone know if this is what is on mine? I won't use it if I'm not sure but wanted to ask before I bin the whole thing.

A salted chocolate orange ganache tart in a mixed nut & flax seed crust for a bridal shower. The colours were black & pink & I was given creative freedom which is always a plus! All that was required was to make desserts (I made two) vegan & gluten free because the bride is.

My son wants a vanilla cake for his birthday. Last time I made him a vanilla cake (from the Sticky Fingers cookbook) I was disappointed—it came out really flat. (It also looked speckled from the flax egg!)

What’s your go-to vegan vanilla cake recipe? I have a strong preference for measuring ingredients by weight, and don’t mind having to buy specialty ingredients.

Homemade sourdough bagels.

Made with sourdough discard and fresh yeast. This is my second batch and I could get used to having homemade bagels!

Really reminds me of the corn cakes that came six to a pack. I did broil at the end of the bake for the browned top.

Hello vegan bakers :)

I, a none-vegan, offered to bake a cake for my vegetarian friends' wedding. They said yes thank you! Great, wonderful. Then they told me they were having a vegan wedding. Also wonderful for them, challenging for me. I have no problem eating yummy vegan food, I just have no experience baking vegan cake. I tried once, it was bad. I need help.

I am looking for a chocolate cake recipe (the naughtier, the better) per their request, and a zucchini cake recipe (I was thinking of modifying with lemon) because I honestly think that's their vibe to a "T" and I want them to be able to do a little tasting with options.

I know I could Google it, but I don't have the time or $ to test out a billion different ones before the tasting. If it's all terrible I want them to have time to find other options.

Any help, links, tips (frosting??) would be lovely, thank you!

Hello, was wondering if anyone has any recommendations for a really stable frosting that won’t melt on me. I’ve had the WORST luck with vegan frostings (literally just sliding right off my cake while transporting it) and I’m not a fan of buttercream. Was hoping to find a really stable meringue, whipped cream, or cream cheese frosting that’s light/fluffy. The closest I’ve gotten to a frosting that I liked was using aquafaba but I think the type I used was too thin (lost some of its shape after piping with it) so any recommendation for a good brand of aquafaba would also be appreciated along with any other tips to improve stability! Thank you 😊