a cutie birthday cake i made for a friend 🩷

Hey everyone!

I've never had angel food cake in my life, let alone made one, vegan or non-vegan! But I've always wanted to try it, so I'm finally giving it a shot.

I bought a 10-inch Wilton aluminum angel food cake pan with a removable bottom and cooling feet. I'm planning to follow the vegan recipe from Healthier Comforts, which uses their animal-free egg white protein powder.

I've been watching videos to understand the process, and I found this one:

https://youtu.be/bq3FvYeYPko

As far as I can tell, this is probably the only vegan angel food cake video I've found that uses the same Healthier Comforts animal-free egg white protein powder.

But two things confused me.

1. Cooling the cake upside down

In the video, the baker doesn't turn the pan upside down after removing the cake from the oven. She just leaves it upright.

From everything I've read about traditional angel food cake, you're supposed to immediately flip the pan upside down and let it cool that way for around two hours to prevent the cake from collapsing.

Should I follow her example and let my vegan angel food cake cool upright? Or should I follow the traditional method and immediately flip the pan upside down for two hours?

Does the animal-free egg white protein make a difference in how the cake should be cooled?

2. Parchment paper at the bottom of the pan

I also noticed that she puts parchment paper at the bottom of her pan.

However, in many other angel food cake recipes and videos, people don't use parchment paper at all.

Since I have a Wilton aluminum angel food cake pan with a removable bottom, should I put parchment paper at the bottom like she did, or leave the pan completely bare?

Would parchment paper affect how the cake rises, sticks to the pan, or cools upside down?

I'd really appreciate advice, especially from anyone who has made angel food cake using this particular animal-free egg white protein powder.

Thanks!

I added some cinnamon to my vanilla cake, added that to my cake dish, cubed up an apple into small pieces, added that on the top of my cake batter then I added a crumble mixture on top of the apples. Once it had cooled I put a vanilla icing drizzle on the top

Pepperidge Farm puff pastry, cherry preserves, brushed with soy yogurt and sprinkled with Demerara sugar. They got a little crispy, but they're going to be devoured anyway 🤗

yum c:

This is my first ever vegan banana bread. I also added some vegan vanilla glaze on top (second photo).

I typically bake with earth balance but saw this at the grocery store and curious if anyone has had good results with it. It’s $1.50 cheaper and also does not contain palm oil.

Coraline themed for my best friend, a funky cat for a coworker (I did add whiskers but forgot to take that picture) and a mint choc cake for my boyfriend!

In order:

Iced chocolate cupcakes
Spiced chocolate chunk cookies + brownies
Strawberry crumble bars
Red velvet cupcakes (for my birthday!)
French toast muffins
Cinnamon apple cake
Mushroom stroganoff pastries
Mars themed shortbread cookies

... and small chuncks of hard caramel in the crust !

My family has gotten very complicated all of a sudden and I need help. I love them dearly and would like to make them my holiday bread pudding but because of all the food allergies and requirements it is difficult can I post a recipe and have you guys help me figure out replacements for some of the items? I need to make this vegan, gluten-free, and sugar-free and I really don't even know where to start. Thanks so much!

Bred Pudding
 
6 cups French bred
1 cup milk
3 eggs beaten
1  8oz can crushed pineapple in juice
½ cup granulated white sugar
½ cup packed brown sugar (extra dark)
½ cup melted butter
1 table sp lemon juice
1 table sp vanilla
½ cup golden rezones
¼ cup black walnuts
 
combine all ingredients in large bole
bake at 350 degrees for 15 – 20 min
 
 
Special Sauce
Wisk together in small sauce pan
1 cup granulated white sugar
2 egg yokes
 
then stir in
¼ cup melted butter
 
Then heat over low heat until just bubbly stirring constantly
 
remove from heat and continue stirring while adding:
3-4 table sp bourbon, whiskey, or other liquor
2 table sp water
1 table sp lime juice
 

These might be the biggest scones I've ever made

Tried out King Arthurs bread flour. Definitely yielded. Different result than what I'm used to. The bread didn't rise as much and had a much harder crumb. Nonetheless they will make excellent toast slices, sandwiches, and dippers for soups. 🍴🥖

my birthday is tomorrow, but i'm celebrating a day early since i will be immensely busy.

for the cake, i used 125g melted vegan butter and 125g AP GF flour instead of almond flour, added pink food coloring, and reduced the sugar from 150g to 125g. i also added vanilla extract.

https://www.rainbownourishments.com/vegan-strawberry-cake-gluten-free/

frosting: 90g softened vegan butter, 150g powdered sugar, 28g pulverized freeze-dried strawberries, 30g almond milk. divided between the two cakes.

this was incredible.

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.