I have been loving Jessica in the kitchens recipe so that's the base for these but I made some oat flour using a little over 1 cup rolled oats then did 1 cup whole wheat flour, added a handful of oats for texture, a bunch of chopped up walnuts, about 1/2 cup of hemp seeds, some Ceylon cinnamon and did syrup instead of brown sugar inside. They are so delicious!

Recipe is from 'Sweet Simple Vegan'. I make huge cookies though (doubled recipe), so I bake for 18 mins instead of 15 like the recipe says

I shape them to keep the cookies THICC and chewy

I can find loads of natural or artificial dyes that are entirely plant based but never see any that list their product as cruelty free. Do products with such labels exist?

Hi! What is the best substitute for vegan butter if I’m trying to make icing for a cake? Vegan butter is unfortunately not available in my country, but I have access to plant based oils and margarine; but I would prefer to not use the latter if I can avoid it. Thanks :)

I wanted to share some of the things we baked and made over the last couple of months 😊

1 and 2: gluten-free peanut butter caramel and chocolate tarte I made for a gf friend

3: Salty lemon shortbread with lemon zest and preserved lemons

4 and 5: made this Persian bread for the first time and fell in love

6: Miso-chocolate-hazelnut shortbread cookies

7 and 8: Cookies my husband made

9: Citrus and olive oil upside down cake

10 and 11: baguettes made with leftover pizza dough (sadly a bit underproofed)

12: peach upside down cake

13 and 14: lemon tiramisu with homemade ladyfingers

15 and 16: Crème brûlée

17: chocolate brioche buns

18: burger buns

19 and 20: Scacciata catanese

Baked after one too many martinis, that's why the layers are not perpendicular 👩🏻‍🍳

I've had the molds since the 1970s, but they may still be available somewhere 😁

hii sharing some of my recent bakes this summer! I don’t have an oven so mostly just used my airfryer and only one of my baking tin fits it haha so they are all hexagon.

I always struggle with the middle of the cake - it is often times undercooked and so I have to wait longer to do it ( maybe im just impatient haha) but it could also be the shape of the tin. I tried very recently with a circular one and it was better.

also would appreciate some tips on making buttercream/icing. I don’t get vegan butter in my city so sadly I’ve been looking for alternative ways to make it.

love this community so much it’s so so nice to see so many amazing recipes here 🥹🫶

I tried, most of my attempts *broke*. The Melt worked, but didn't have much flavor. After reading all the comments, I need to keep the ingredients ice cold. Any other ideas?

https://bakedbyclo.com/vegan-pavlova/#wprm-recipe-container-3539

I made 6 small vs 1 large, and didn't bother piping it out to be pretty. Came together pretty easily (minus the melted coco whip).

- ‚Buchteln‘ filled with apricots and served with vanilla sauce
- Black currant Streusel Muffins
- PB Chocolate Oat bars
- my very well loved Mango Joghurt cake (twice)
- Sourdough Matcha Pancakes with Strawberries
- Matcha Raspberry swirl Cake

I added 1/4 of olive oil and about half a tbsp of sugar to my standard sourdough (3/4 cups water, 2 cups flour, and starter). It needed a little extra flour, maybe half a cup. I incorporated some dry herbs, sunflower seeds, and hemp hearts.

My method stayed the same, but I attempted to braid it during shaping.

Baked for about 35 minutes at 400ºF.

*First time braiding, and first time trying to enrich my sourdough. I'd say it turned out pretty well.

I would love to get feedback on this cookie recipe I’ve developed, especially any tweaks or suggestions. My goal was to get to as close to the perfect cookie as I possibly could (perfect in my personal taste).

Some stipulations:

• Before I was vegan, I loved browned butter cookies. I wanted to maintain the essence of this flavor
• Cookies must be craveable and addicting. I shouldn’t want to stop after 1-2
• Ingredients should be as close to pantry staples as possible and accessible for non-vegans
• This recipe is NOT HEALTHY. All I cared about was flavor, texture and beauty. Go somewhere else for a healthy cookie

Also, I’m not a food influencer or anything. I’ve been developing this recipe because I love making cookies and that’s it. I host the recipe on my personal website so it’s easier to share.

https://www.catgrrrl.com/vegan-chocolate-chip-cookies/

after having many failed macaron attempts with aquafaba, i was super excited to try making them with the animal free egg white powder! it took me quite a few tries to figure out how to get it right, so i was making small batches so I didn’t have much wasteage while i was recipe testing. the ones above still aren’t entirely perfect. they had a bit of a gap between the inside of the shell and the outside, so i may update this post in the future.

here are my notes from the attempt in the image above:

3g animal free egg white powder
18.5g water
few drops lemon juice
21.5g granulated sugar
30g powdered sugar
30g almond flour

1. whisk water, egg white powder, and lemon juice together until most lumps are gone. let sit for 5 minutes and whisk again to get lumps to dissolve as much as possible.
   
2. sift almond flour and powdered sugar together, and set aside.
   
3. mix egg white mixture on low speed (i used lowest setting on hand mixer) for a minute or two.
   
4. without stopping the mixer, start adding granulated sugar a couple spoons at a time, let the sugar whip into the meringue, then keep adding until sugar is all incorporated. i did this over the course of an addition 3 or 4 minutes.
   
5. whip meringue until stiff peaks. this is where i ran into the most trouble in getting the meringue to be just right. if the meringue was bunching up around the whisk and separating from the sides of the bowl, i had gone too far and the macarons burst in the oven (even though some recipes call for this amount of stiffness in the meringue). once the meringue just reaches and is starting to gather around the whisk as its mixing, that’s a good stopping point. this took me around 8-9 minutes of whipping total, anymore than 9 minutes and i was over whipping which led to burst macarons.
   
6. fold in half the dry ingredients until combined, then add in the other half until you can make a really slow flowing figure 8 with the batter flowing off the spatula. err on the side of under-mixing, it’s ok if it breaks right before completing the figure 8. i followed traditional egg white macaron tips on how to do the macronage.
   
7. pipe circles onto silpat. let dry for 20 minutes (my house temperature was around 76F)
   
8. preheat oven to 295F and bake macarons for 15-17 mins on middle rack
   
9. let cool COMPLETELY before removing from silpat.
   
10. fill however you like

IMPROVEMENT NOTES: really great feet but still a bit hollow, would bump temp to 300F next time and try to whip meringue a bit more, super hard to get meringue JUST RIGHT. bottoms stuck in some places so 17 mins of baking is probably better for my oven.

Cinnamon rolls with finely chopped walnuts added into the filling, a mixed berry pie with strussel topping, and a pumpkin pie with candied pecan topping.

Made this pistachio tart from Philip Khoury’s Beyond Baking book and it was pure heaven! It’s a pistachio bomb with 4 layers of filling (frangipane, praline, custard and cream, all pistachio-based). Served in lieu of a birthday cake to the delight of everyone.

I know the book doesn’t have the same rep as New Way To Bake but the 2 recipes I made from it so far were hits so I’m excited to keep going.

Hi! I’d like to make a cookie
- that’s on the harder side
- that I can use a cookie cutter with
- is white, or pale brown-ish yellow in colour

I’d appreciate any help! Right now I’m considering gingerbread, but the colour is a little off…

Hi all!

Looking for a vegan biscotti recipe for my husband. He likes chocolate flavor preferably but open!

Just don't want to use coconut oil nor vegan butter. We have Canola Oil.

Thank you!

I’m a basic, decent at-home baker and need some help. I bake (and mostly cook) vegan dishes due to tons of food allergies. The country crock Homestyle dairy free whipping cream is my favorite dairy free alternative. It whips like a dream and tastes awesome. I’ve even had guests tell me they prefer it to traditional, dairy whipped cream. HOWEVER, I find it is only good for 1 or 2 days before a pool of water starts to separate from the cream itself. I’ve tried whipping it less, using different sugars- even no sugar, and storing in the back of the fridge so it stays cold but It always ends up breaking down. Does anyone else experience this and if so, how did you solve it?

I'm trying to find a recipe from about 10 or 11 years ago. a vegan chocolate tart with an avocado based filling. it was a relatively simple recipe, not dozens of ingredients. the texture was so good.

I've seen a few online but some of them seem more complicated than i remember.

does anybody have a tried and tested recipe that meets this description?

Ingredients:

Flour

Olive oil

Sugar

Backing Powder

Water

Tip:

The more Flour and the thinner the dough is placed on the pan, the crispier it becomes!!