We've collected our top five baking questions from Twitter and put together some (hopefully) helpful answers.
So, the reason there's milk in this recipe could be for the fat content. Water has zero fat, so it is unlikely to work. An alternative, if you don't have soya or almond milk, is another type of vegan milk (e.g. coconut milk) or perhaps try using the liquid from the can of chick peas. It's called 'aquafaba', and is regularly used in vegan baking - you can even use it to make meringues!
Good question! This can work really well, though our recipes tend not to have coconut oil in them to keep the costs low for our bakers. River, from 'Wing It Vegan' agrees, so it must be true!
Absolutely 100%, if you plan to make a sandwich cake, make two sponges and put them together with the filling. This will make the cake a) easier to bake, b) quicker to bake, and c) will fill the oven space more, making it more efficient.
Note, if you want a straight vertical line on your cake sides - perhaps, if you're using fondant to decorate - making two sandwich halves will require a little extra filling in the gap between the top and the bottom. Using one large sponge can be a benefit here, but make sure it's completely cool before attempting to cut.
That sounds more like a philosophical question, than a baking question, Lacey! Sure, *technically* it's not buttercream if there's no butter in it, but we often make vegan 'buttercream' from dairy-free spread, and it comes out perfect.
What would you call it? 'Vegan dairy-free alternative frosting' is a bit of a mouthful, so 'vegan buttercream' is what we normally go for.
Honey is always good (think lemon and honey when you're sick), but if you're after a vegan alternative, check out Bark Time's blog on matching flavour profiles. It's a useful resource and has really opened my eyes to new combinations.
Hope this helps - drop us a line if you have any more baking questions we can help with and you might be featured on our next 'baking questions' blog!
The Team @ 280 Bakes
Welcome to the For Goodness Cake blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!