how it turned out vs idea

High Protein Orange Cranberry Loaf!

This is the first time I’ve ever tried vegan baking so I wanted to share. The recipe is from ‘The Elements of Baking’ by Katarina Cermelj. The book explains how to make any recipe vegan, egg free, dairy free, gluten free or vegan and gluten free so I recommend if you want to adapt non vegan recipes.

People in the US hear flapjacks and they think pancakes (at least I do!). But these are the UK version that are oat bars. I was introduced to these when my Airbnb host in Scotland left some out for me.

They are dense and high in calories but I pop them in the freezer to slow down my eating pace!

https://www.lazycatkitchen.com/healthier-vegan-flapjacks/

Because what vegan doesn’t love to bake with Biscoff?!

I'm always looking for less sweet frostings that don't require icing sugar, and I'm impressed by this one. Full disclosure, I ended up sweetening it with a glug of maple syrup once cooled (no grittiness, plus shine) and adding a bit of salt. I also think the chocolate could be even punchier so I'm gonna play with the butter and chocolate content, maybe reduce the cornstarch a touch. I used soy milk as the base and naturli block as butter.

Recipe: https://domesticgothess.com/blog/2024/08/02/vegan-chocolate-pastry-cream/

She deserves the absolute best, but I’m struggling to find a recipe or bakery that delivers on flavor and texture. Do you have any go-to vegan birthday cake recipes or flavor combinations that everyone actually loves? I'd appreciate any recommendations or baking tips to make her day special!

From Philip Khoury's A New Way To Bake. I've made this one a few times now

Really love the recipe's I've tried from this book!

Hi, I’m super new to vegan baking and I’m looking for a croissant recipe. Is there one that you think is the best?

I made this cookie up and im wondering if i can use a chocolate chip cookie base for the outside of this cookie (obv without the chocolate chips), any suggestions? i know the white glaze is delicious but the peanut butter glaze i have not fully figured out yet
lmk what you think/advice

Delicious and very easy to make - I just made this for the first time in my life and my SO who grew up with this dessert was super happy with it 🥰

Adapted from Wordloaf. Tourlami butter. Soy milk with ACV to make buttermilk. Next time I'll increase the salt a teensy bit but other than that, 10/10.

Hi, I’m an avid baker and vegetarian that’s trying to slowly become vegan. My boyfriend got me a fantastic baking book ‘The Elements of Baking’ by Katarina Cermelj and I love it so far. Is there any other vegan baking books you would recommend?

Probably the softest buns I have ever baked. The best part is brushing them with copious amounts of (vegan) butter.

Tangzhong and tipo 0 flour (I tried both for the first time) where a real game changer!

I wish they looked a bit more uniform, but that‘s for next time :)

Last year my sister asked for an apple pie inspired cake. This year she's asked for a mulled wine cake.

Any ideas on how I can bring this to life? A bit difficult because I can't use real wine.

I don't feel like doing a chocolate spiced sponge, but not sure what else to do. Maybe a different sponge, with a mulled wine spiced syrup?

I'm thinking about making a mulled wine jelly layer out of different juices and spices to add on top of the cake. Or maybe a custard.

I might try and somehow use the same mixture for the frosting. Maybe mixed with the buttercream?

I love having different layers in the cakes I make, different textures etc, I think it makes eating fun. So please throw all of your weird and wacky ideas at me!

Thank you!!!!

Texture came out spot on! Yum.

Not neat but very yummy

Simple lemon cupcakes with a lemon icing

I used the rainbow nourishments recipe, though I only added 230g sugar. I feel like this is just enough with the icing but without I would add a bit more

Definitely going to experiment with adding other flavours, perhaps blueberries too

Quite simple and didn't take long to bake

Makes 18-21

Dry:

375g plain flour

230g granulated white sugar

Zest of one medium-large lemon

2 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

Wet:

300ml dairy-free milk

150ml neutral flavoured oil

3 tbsp lemon juice

2 tsp vanilla extract

Icing:

150g icing sugar / granulated blended into icing sugar

2-3 tbsp lemon juice

Method:

Mix dry ingredients in a bowl

Mix wet ingredients separately in another bowl

Add wet to dry and whisk until just combined and smooth

Fill cupcake cases to 2/3 full

Bake at 170 degrees Celsius for 18-20 mins

I want to gift my friend a vegan cookbook. She loves desserts and baking. I am feeling indecisive with so many options. I want to know peoples experience with any cookbooks they have personally used. Please give me your inputs!

One of my favourite things in life is hosting an Arab-style breakfast and having friends over for a little feast. Bread is an essential item to carry all these food into your mouth, so I made ka'ak al-Quds and khubz baladi to help.

Ka'ak al-Quds (basically our version of a bagel)

480g bread flour

113g sourdough starter

1 tsp active dry yeast

1.5 tbsp sugar

0.5 tsp salt

300g water

Knead for about 5 minutes, proof for about an hour until doubled, divide and shape the dough into 6 circular loops, brush the top with plant milk and sesame seeds, rest for 10 minutes, then bake at 475°F for 10 minutes.

Khubz baladi (a flatbread that is traditionally baked on hot rocks to get it a little charred)

330g bread flour

113g sourdough starter

1 tsp active dry yeast

2 tbsp olive oil

2 tsp sugar

1.5 tsp salt

170g water

Knead for about 5 minutes, proof for about an hour until doubled, divide the dough into 8 equal pieces. Then, heat a cast iron pan on the stove to high heat. Working one by one, roll out each piece of dough into a flat circle and bake them in the pan (1 minute per side).

First time trying to bake a cake with zucchini and it turned out sooo good! I had too much batter, so I made some muffins as well :)

Not the season for it, but I ate all the fruit I originally planned to put on it. The crust recipe is from the free magazine our grocery store puts out, which is surprisingly good! 50% wholegrain spelt flour, 50% all purpose, brown sugar, vegan butter, ice water. I used this recipe for the topping, but only added enough maple syrup for a not too liquid consistency: https://itdoesnttastelikechicken.com/easy-vegan-pecan-pie/#recipe

I also toasted the pecans beforehand because I like them extra crunchy and intense.

Would 100% make this again, super easy to put together, very tasty, not too sweet because the filling is fairly thin. This is my second wholegrain spelt pastry crust, and I find it very easy to work with if you add water by feel and keep the crust chilled. I'm already pondering savoury galette options.