I made pumpkin butter and decided to fill it into yeasted dough and add some cinnamon sugar

The glaze had powdered sugar, soy milk, vanilla and some pumpkin butter

My lines are getting better, but I struggle at making them all the same size 🫩

I got to make the cake for my baby reveal!

6-inch 3 layer yellow cake (made w/a $2 Dolly Parton cake mix) with chocolate Swiss meringue buttercream (all vegan ofc) Officially on my fourth week clean from weed after being a heavy user for roughly a decade.

And they're delicious! I swapped the egg whites for that healthier comforts vegan egg white powder and the royal icing was perfect consistency. I assume you can do aquafaba instead too, but I had some bags of the powder so I wanted to try it out. https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-iced-gems/

Looks a little messy but so good, a bit of a FAFO cake. Not as dense/dry as it might look in the pic, it just tasted like really moist banana bread.

Recipe:

1 box yellow cake mix

3 tbsp ground flax seed

9 tbsp water

2 mashed ripe bananas

1/4 c chopped pecans

1 tsp cinnamon

1 tsp vanilla or banana extract (I used both)

Separately mix

1/2 c brown sugar (I used brown sugar replacement)

1 tbsp cinnamon

Pinch of salt

1/4 c chopped pecans

1/8 c vegan chocolate chips

Add half of the cake batter into the pan, sprinkle the sugar mixture on top, then add the rest of the batter

Bake at 350F for about 30 mins. Add some canned chocolate frosting while hot to make a chocolate glaze.

Good served warm or at room temp :)

Hello, before I went vegan, would use heavy whipping cream, and jello pudding mix to make a stabilized whipped creaming frosting. I was wondering if anyone has been successful with recreating this recipe with soy (or any plant milk) whipped cream and if they could give me some tips on how to do it?

The recipes i found online use a vegan heavy whipping cream, but it's only at stores that are way too far away and expensive, so its not a option for me.

I normally just make peanut butter cookies but recently I've tried a couple times to make regular chocolate chip cookies (or with matcha but I doubt that makes a difference) and they always go really flat and chewy? Considering I've had issues I'd like to use a UK recipe to make sure the ingredients are acting the same (I normally use Flora buttery, I can use Flora butter block if needed but peanut butter cookies work fine with margarine...) so looking for a tried and tested UK recipe or any tips people have!

In general would love any recommendations for UK vegan baking recipe sites, as it gets annoying having to convert to metric all the time as well as the certainty about ingredients!

I made these for chili I am making. The recipe was easy, but the dough was so wet I wasn’t sure I could cut biscuits. I ended up adding more flour.

They were OK and tasted good. They weren’t as flaky as they should be. A bit more dense. I have to figure out this recipe.

I am not posting the recipe till I work out what the issue is. They are ok, but not the flaky biscuit they should be.

My boyfriend is a lifelong vegan and I want to be able to bake for him and eventually fully convert myself since the only animal products I eat are eggs specifically in baking. I'm looking for yum cook book recommendations as well as resources to look into the chemistry of vegan baking!!

For my husband's bday :) would have liked to attempt piping and lettering again but next year I will plan better lol. second year making this - he liked it so much last year it was his pick this year too! Nora Cooks recipe: https://www.noracooks.com/chocolate-peanut-butter-cake/#wprm-recipe-container-20453

My baking project for the weekend. Aesthetically not what I envisioned (I was going to practice piping) but I had a lot of problems getting the black color. It tasted good though—whiskey chocolate cake with diplomat cream and apricot jam filling and black cocoa frosting.

Cake - adapted from Velma’s vegan devil’s food
I used proportions for two 6” cakes
4 ounces milk; 2 tsp vinegar; 5 ounces flour sifted; 1/3 tsp salt; 2.6 oz butter; 7 oz sugar; 2.3 carbonated water or 1 flax egg; 2/3 tsp vanilla; 1/3 tsp baking soda; 2 tsp baking powder; 1.2 oz black cocoa; 1.5 oz warm water; 1 oz whiskey

Bake at 350
Mix vinegar & milk
Sift flour, salt, baking powder
Cream butter & sugar
Blend in egg replacer
Add vanilla to milk
Add dry and wet ingredients to butter/sugar mix, starting and ending with dry
Stir together baking soda, cocoa. Powder, whiskey, warm water. Add to batter and mix well
Bake 20-25 minutes

I used a 8x8 pan for the coffin cake and cut a template. I changed the recipe for the black cocoa powder since original had natural cocoa powder and it didn’t rise much so I think it needs more baking powder. Or I might use the carbonated water next time (I used flax egg for this).

Frosting is American buttercream with black cocoa powder and some gel coloring. I had to microwave to get black.

Filling is whipped cream mixed with pastry cream (from Domestic Gothess recipe) and apricot jam.

Had some left over puff pastry dough so I tried to do something fancy with ‘em. First are apple roses, then pastry cream and diced fruit for the others. I didn’t quite nail the shapes in the way I’d hoped but I’m comfortable with it for a first try

recipe linked in comments

My husband bought this London fog tea concentrate and doesn’t like it. How would you use it in baking?

https://www.traderjoes.com/home/products/pdp/london-fog-tea-drink-concentrate-085005

Nora's recipes never miss!

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This easy and delicious Eggless Whole Wheat Banana Cake (Vegan) recipe is made with whole wheat flour, ripe bananas, Chocolate chips and without eggs.

hi! im currently vegetarian and i would like to become vegan hopefully soon!
i have a bunch of friends who have inspired me and made me open my eyes about this world so ive been experimenting baking for them (and for myself) vegan stuff! ive happened to make a vegan cake last month for my bday but i keep tweaking the recipe, and eventually came up with these gluten free vegan brownie muffin thingies 😅 everyone loved the taste but everything i bake ends up being too chewy :( is it possible to keep baking stuff like this without adding oil or veg butter? i try to keep my stuff as low calorie as possible… would a tea/tablespoon of peanut butter be a better substitute? i will also put the recipe i used if anyone has some advice to give :))

Inspired after seeing @ravenlex post. Had to make some apple bread for game day, and it’s delicious! Dropping the link for you all! Happy baking and Go Broncos!

https://www.rainbownourishments.com/easy-vegan-apple-loaf/

I’m obsessed with how these turned out. The rainbow frosting was a bit more effort but very doable.