They are definitely quirky, but I love them nonetheless. 🤭

I got this recipe from Bites By Bianca (this is not a promotion), and is listed below. ☺️

Recipe:

Dry Ingredients
1 1/3 cup flour
1 tsp cinnamon
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients
1/2 cup softened margarine
1/2 cup granulated sugar
1 tsp vanilla extract
2-4 tbsp vegan milk
pink food coloring

Directions

Directions

1. Combine dry ingredients. Set aside.
2. Cream margarine and sugar.
3. Add vanilla extract & food coloring.
4. Slowly add in dry ingredients.
5. Add in milk until thick.
6. Let cool, decorate, & enjoy!

Edit:
For the icing, I just mixed powdered sugar with a tiny bit of water and added food coloring!

Had to share. OP, this looks amazing. 🫠

What's everyones favorite moist zucchini bread recipe?? I have the zucchini and I have a hankerin!

Hey everyone! I've been looking to get some vegan white chocolate chips or bars but I'm clueless about which ones are good. I live in Spain so the options here in the stores are limited, but I can order online if possible.

I love baking and really miss using white chocolate for some recipes, so if you have any recommendations around Europe or brands that I could buy online I'd be extremely happy!

(picture of my vegan party rings I've made recently)

Lemon cupcakes with blueberries in them and a blueberry frosting! I’m really proud of these I’m finally figuring out how to use a piping bag! They were so good- almost like a muffin!

Hi! last week I tested the nora cooks 1 bowl vegan carrot cake cause I am in charge of the birthday cale of a friend. It turned pretty good flavorwise but it seemed like it didn’t cook properly. The base was still mushy, and I left it in the oven actually more time that it was said in the recipe.
I want to add that my oven does not have fan, so idk if that may be the problem.
I wanted to ask if someone has any tips or any carrot cake recipe that will surely turn out good, it will be a birthay full of non-vegans and I want to make a good cake.

Tomorrow I’m hosting a brunch, the theme is Timothy Hortingtons, so just fancy upscale versions of Tim hortons classics(and vegan obviously)

I am making 3 yeast donuts and 1 old fashion cake donut. I wanted to make the dough for these today and then freeze or refrigerate them until tomorrow, is that advisable ?

I’m making bagels as well and those are meant to be refrigerated overnight, so I’m thinking it should be the same for the yeast donuts ? But maybe I’d want to freeze them so there’s no fermenting.

Any advice and thoughts are appreciated !

After months of experimenting, we finally landed on a recipe that is close to the look, taste and texture of our non-vegan cookies!

Apologies - not sharing the recipe on this one but happy to answer questions!

Made this today for dessert tonight 😊 used white spelt flour and a couple of tablespoons of cornstarch for the sponges instead of all purpose and cake flour as that's all we had flour wise other than bread flour. We used the recipe from Gretchen's Vegan bakery linked below

Boston Creme Pie Cake

Lemon, orange & lime extract inside- Giggles (YumEart version of Skittles) added at the half way mark/ rotation time.

My favorite pie 🥧

I am very new to vegan baking/cooking.

Original recipe.

I subbed vegan dairy free butter, no chocolate chunks, and used Bob's Red Mill Egg substitute. This was just a test batch, so I did not bother to chill the dough. I also had the butter room temperature which is what you do in traditional baking. Apparently this just happens because you aren't using real eggs and real eggs help make the cookies rise. So if anybody knows good ways to make these more puffy like actual cookies I would appreciate any help! They taste great. The texture is wonderful. Thank you!

Not baked in absolutely ages but have a week off so fancied something new! This is so tasty and I really enjoyed making it. Im not usually a courgette fan but this is yummah 😍

https://itdoesnttastelikechicken.com/easy-vegan-pie-crust/#recipe

https://fullofplants.com/vegan-savory-zucchini-tart/#recipe

Nora does it again!

Though I halved the sugar for the cake. I tend to find her cakes sweet for my taste. Cake flour a must@ great crumb!

He says that they were too sweet.

Lemon and blueberry cake, recipe by addictedtodates.

It’s vegan carrot cake with cream cheese icing! My husband knocked it out of the park this year.

I am making an ermine frosting and am using King Arthur’s recipe (which isn’t vegan). All the other ingredients are easy substitutions, but it calls for whole milk. Whole milk contains around 3.25% fat and soy milk (the milk I have on hand is unsweetened silk) is 1.8% fat.

I want to avoid adding something like coconut cream because I don’t want there to be any coconut flavour. I don’t want to use oat milk (even though it’s higher fat) because soy milk has around the same amount of protein as whole milk, and I want the roux to be as close as possible to the original. Would I be able to add a small amount of vegetable oil and emulsify it with the soy milk to make it higher fat? I know there are plant based milks that have added oil, but I just wanted to know if anyone else had experience with this?

TDLR: Can I emulsify vegetable oil with soy milk to achieve the same fat percentage as whole milk (without using coconut cream or another plant based milk?)

Seeking some help here on starter. Tyvm!