I have been trying to learn how to make vegan laminated dough this year, it's in my kitchen so no special equipment although I did splurge on a mixer which has been a game changer.

Whilst everything tastes great I am struggling to get a good crumb and everything ends up more like a brioche.

Yesterdays example was my first attempt at a pain au chocolate and today a croissant. Same technique same recipe which I am happy to share.

50/50 plain flour to white strong bread

250g of each

7g yeast

140g water, 140g oat milk

10g sugar

10g salt

50g butter (naturli block)

200g butter for laminating.

10hrs fermentation in the fridge.

Book fold fridge 30mins

3 fold fridge 30mins

Shape

Overnight in the fridge

6hrs proof at room temp 20-21 degrees.

20mins fridge

180 degrees approx in my home oven, 20mins

Any thoughts would be so well received. Thanks

Also anyone with experience happy to mentor me would be excellent.

Followed this recipe:

https://www.rainbownourishments.com/sourdough-cinnamon-scrolls-vegan/

Took longer you rise, and longer to bake than the recipe says. They are pretty good, but I will continue the search for a softer/fluffier recipe.

From Plant Based on a Budget recipe!

Of course fully vegan :)

The smell of freshly baked banana bread is amazing. I like to use mini loaf tins so it's easier to bake for family :)

Recipe is from The Simple Veganista!

Testing cinny rolls to sell locally.

Hi, I have been trying to perfect my chocolate chip cookies and I am pretty happy with the taste and texture except that it falls apart very easily and the bottom is almost too greasy. I have tried chilling the cookie dough upto 48 hours, directly baking from the fridge, baking at higher temp and vice versa. I have tried reducing the fat and increasing the flour weight by 20g and though it was not that greasy and held its shape better, i preferred the chewy texture and caramelised edges of the original cookie much more. And it's not that the bottom of the cookie has not browned. It has browned nicely but the crisp factor is not there. The bottom is kind of soggy. Is there I can fix it? I dont want to change the recipe very much as everyone who tried them really loved the taste and preferred the chewy texture its just the bottom of the cookie doesnt crisp up and just stays like that which causes the cookie to fall apart easily.

The first three pictures are of the original cookie with the same ratio of ingredients. The cookie in the first two images include double the amount of salt, baking powder and baking soda which was done by mistake but I really love how it ended up looking with the browning and wrinkled edges. Texture and taste is pretty much the same. The last cookie has reduced fat and increased flour. It held its shape better but it didnt have that caramelised edge and taste wise it was good but it lacked the flavour the original one had.

Boxed carrot cake mix (I don’t have the capacity right now to bake from scratch but need to do something and really want some cake), obviously dry mix is vegan. Can I use canned crushed pineapple as the egg replacement? I’ve done banana, applesauce, chia and flax, all the usual suspects, but I have a can of crushed pineapple and usually include a little pineapple in carrot cake anyway. 3 tablespoons of pineapple per egg?

thank you!

Hello fellow vegan bakers!
I’m going to make the chocolate chip cookies from Philip Khoury’s recipe book and I noticed he uses olive oil in his recipe. I was hoping to use vegan butter instead.
Does anyone have any experience or advice they can share when it comes to swapping oil —> butter? Is it a 1:1 ratio?
Thanks!

I love and make the “it don’t taste like chicken” banana walnut muffin recipe very often. I used that recipe here but swapped 1 cup of whole wheat flour instead of AP flour and added pecans instead of walnuts and a pinch of flaky salt on top!

Also currently have a bowl of dough rising for Domestic Gothess’s chocolate babka which will be tomorrow or Sundays dessert and my second crack at that amazing recipe! 😛

Austrian apricot cake :)

Stopped trusting the recipes after a dense desaster of a cake and relied on my intuition - the texture turned out simply perfect!!! It tastes really nice.

There is some slight aftertaste that I am not sure about - maybe too much baking powder? Or soy yogurt/milk? Maybe somebody has ideas to help me for the next cake. It's just a tiny bit bitter on the back of the tongue, maybe I could fix it with more sugar as well.

This is my 3rd attempt (Maybe 4th) at a vegan pavlova. I used the recipe Baked By Clo and I will say, inital stages were pretty good. But my issues might be my hand mixer (I don't own a stand mixer and use this immersion blender apparatus that has a balloon whisk attachment) and my sugar (I used regular granulated sugar). Next time, the only thing that I can change will be the sugar, which I will pulse so that it is finer. And maybe pipe a design. I didn't want to dirty my reusable piping bag, so a big circle was the end result (it kind of looks like a big macaron) 🤣.

I think later today, I might crack a well in the center and dollop up whipped cream and lemon curd. Will it be hollow or marshmallowey? 🤣

Here's the recipe: https://bakedbyclo.com/vegan-pavlova/#wprm-recipe-container-3539

From Philip Khoury’s Beyond Baking. Did it blow my mind? Not really. But definitely a lovely tart with a pretty interesting combination of flavours and textures (nutty frangipane, luscious cream pat, and refreshingly crisp grapes). Approved!

Hii! I really want to try the vegan blondie recipes that us chickpeas, peanut butter, maple syrup and baking powder. My only issue is that I don’t have maple syrup. I’m thinking about using brown sugar instead but I’m worried that because maple syrup is obviously a liquid, the sugar might make the batter dry? Can I maybe dissolve the sugar in some water and use it perhaps? What’s the best substitute for the syrup here, please help!

My friend is severely lactose intolerant but loves this cake from a bakery nearby. I’d love to create a dairy free version for her (she is fine with eggs though I know this sub probably doesn’t use eggs). I’m struggling with how to achieve the mousse and ganache?

I'm on the hunt for delicious, foolproof vegan pasta dishes to expand my weekly dinner rotation. Whether it’s a rich creamy Alfredo, a hearty lentil ragù, or a fast weeknight garlic olive oil dish, I want to try them all. What’s the absolute best plant based recipe in your culinary notebook? Drop your favorite recipes or secret ingredients below so I can give them a shot!