Sundays are for baking! This carrot cake is super easy to make and works perfectly as a dessert, indulgent snack, or weekend breakfast!

Recipe: https://ourplantbasedworld.com/moist-carrot-loaf-cake/

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Are there any vegan bakery owners or bakery owners who sell vegan products in this sub? I'm curious if you're going out of your way to use organic sugar instead of refined sugar that potentially uses animal bones during processing, or if this is not a concern when labeling an item as vegan. I use regular ol Domino sugar for my bakes at home, mostly to save a few bucks, but was wondering what professionals do.

Thank you in advance for your reply!

Where do you put your baking stuff like flour, baking soda, chocolate chips etc. I am not good at organizing so thats y I ask and I would like to see what other people do.

For those who have not tried it yet, I wanted to describe the outcome. This is a sour cream coffee cake (all vegan) that called for 2 large eggs. I used 6 tablespoons of the chick pea liquid from the can (no whipping). I didn't use any other egg substitute. It came out SO GOOD! Exactly the texture one expects from a coffee cake, but more moist. Can't wait to try it with more baked goods! Give it a try! 😃

*Didn't put much effort into the presentation, sorry 😜

Im an amateur baker and hoping someone can help me. I wanting to make a cake for my sons birthday, one covered in fondant. I've done a few practice runs but I can't yet seem to get the buttercream firm enough to be suitable for a layer of fondant on top. It just seems too soft. At the moment I'm using Nuttelex Baking Blend and about double the icing sugar. Unfortunately there aren't many butter alternatives here in Australia. I can get vegetable shortening but haven't experimented with this yet. Could I put it in the fridge to firm up a bit before the fondant? And how would i get the fondant to stick to it? I would so appreciate any advice, I don't want to let my son down.

#vegan #veganbuttercream #vegancake #veganbaking

Sorry for my not so good english, I don't know bakery terms that well. So I am veganising cakes, that I was baking with eggs and cow milk etc. before. Now I have the issue, that the cake just doesn't get as fluffy. I like to use baking mixtures like Dr. Oetker from time to time for cakes, which I don't have a good recipe for yet. And there the problem is more prominent. Instead of eggs I use a powder, that I mix with water and it's supposed to imitate the consistency. I use vegan butter and oat milk. The one thing I figured out that helps is when I put it in muffin forms instead of a cake form. Maybe because of the better distributed heat, I don't know. Would be great if someone could help, because I dislike how though and wet the cakes are (I prefer them fluffy and more dry, it's a sensory issue for me as well)

New baker here - I've made a few things here and there. But for my daughters birthday I'd like to make her a vegan tiger cake like this: https://www.youtube.com/watch?v=bZmAEqFQW7U&t=6s

But instead of just having food colouring, i'm thinking of having vanilla mix, orange mix, chocolate mix and doing just as the woman here did - pile them on top of each other to make for a tiger design.

What do you all think?

I got chatGPT to make me a receipe - but I know it can be pretty silly.

This is what it gave me - might be a good starting point - but I could do with some proper direction from an expert here:

Sure, I can help you create a vegan tiger cake recipe that includes vanilla, orange, and chocolate layers to mimic tiger stripes. Here's a detailed recipe to follow:

Vegan Tiger Cake Recipe

Ingredients

• For the Cake:
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups plant-based milk (almond, soy, or oat milk)
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 tbsp apple cider vinegar
  • Zest of 1 orange
  • 2 tbsp cocoa powder (ensure it's vegan)
  • Optional: vegan orange food coloring for a more vibrant orange layer

Instructions

1. Preheat the Oven and Prepare Pans:
   • Preheat your oven to 350°F (175°C).
   • Grease two 8-inch round cake pans and line them with parchment paper.
2. Make the Base Batter:
   • In a large bowl, whisk together the flour, sugar, baking soda, and salt.
   • In another bowl, mix the plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar.
   • Combine the wet and dry ingredients and mix until just combined. Avoid overmixing.
3. Create Flavored Batters:
   • Divide the batter evenly into three bowls.
   • Leave one bowl plain (this will be your vanilla batter).
   • Add orange zest to the second bowl and orange food coloring if using (for the orange batter).
   • Mix cocoa powder into the third bowl (for the chocolate batter).
4. Layer the Batters:
   • Start by pouring two tablespoons of the vanilla batter into the center of one cake pan.
   • Directly on top of it, pour two tablespoons of the orange batter.
   • Follow with two tablespoons of the chocolate batter.
   • Continue this process, always pouring in the center. The weight of the batter will push it outward and create the tiger stripe effect.
5. Bake the Cake:
   • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
6. Assemble and Frost:
   • Once cooled, you can assemble the layers with your choice of vegan frosting between them. A simple vegan buttercream or chocolate ganache would work well.

Optional Vegan Frosting

• Vegan Buttercream Frosting:Mix all ingredients until smooth and fluffy, adjusting the milk to get your desired consistency.
  • ½ cup vegan butter, softened
  • 2 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 2-4 tbsp plant-based milk

This cake not only looks spectacular with its tiger stripes but also caters to various taste preferences with its vanilla, orange, and chocolate layers. Enjoy baking and celebrating with this special treat!

Hey guys, any vegan brownie recipes using Cocoa powder instead of chocolate chips.

I've enjoyed using aquafaba in different cookie recipes and finally made macarons with it to great success. How does this stuff work?

I've looked at a couple online but I'd like a tried and tested one that I know will be good! Preferably a chocolate one but it doesn't have to be. I'm vegan (6 months now and although I bake a lot, I haven't attempted a cheesecake yet) and cooking for family with nut and gluten allergies.

Thanks in advance!

I am about to try out these No-Bake oreo cheesecakes.

https://www.thelittleblogofvegan.com/2021/07/mini-no-bake-oreo-cheesecakes.html

I'm traveling by train, and would prefer to pipe the frosting once I've arrived at my destination, to avoid messing up the shape. Maybe 2 hours door to door.

If I whipped the cream at home, can I put it in a container or the piping bags and travel with it? If so, should I do it overnight and chill it, or the morning of, before I set out? (If there's no difference, my preference is for the night before)