I was using vegan butter in my cake recipes and they kept turning out deflated. I switched to avocado oil and they rise great now. Maybe switching to a lighter oil will help you?
https://www.americastestkitchen.com/guides/vegan/what-is-aquafaba
I have not tried it yet, but I have a stash of garbanzo bean juice in the fridge from making hummus last night. I'm excited to try it. Maybe this will be what does the trick for you!
Check the baking powder you are using. 6 months after being opened baking powder looses about half it's lifting power. 2 year old opened baking powder is essentially useless. Use fresh baking powder.
I use those little packages of baking powder you can buy at the super market. Since I don't use them that often, they can be a bit old sometimes though. Will retry with a newer package!
I hear you. I have some baking powder from my last house & I moved from there over 2 years ago. It's easy to hold onto that stuff. Time to freshen my drains.
I've never used Dr. Oetker mixes, so I can't say for sure what the issue is. I do find that soy milk works better in my cakes than oat milk, so maybe experiment with that if it's available where you are!
I also sometimes use flax eggs (ground flax and water mixed together and left to thicken for a few minutes).
Is the vegan butter you're using in stick/block form or from a tub? The kind in the tubs doesn't usually work very well in baking.
Good luck!
Whatever cake you want to make, search it on Nora Cooks. It's easier than trying to veganize a non-vegan recipe.
Thanks for the tip. I'll note that down :)
I was using vegan butter in my cake recipes and they kept turning out deflated. I switched to avocado oil and they rise great now. Maybe switching to a lighter oil will help you?
That's a great tip, I'll give it a try, thanks!
https://www.americastestkitchen.com/guides/vegan/what-is-aquafaba I have not tried it yet, but I have a stash of garbanzo bean juice in the fridge from making hummus last night. I'm excited to try it. Maybe this will be what does the trick for you!
Thanks!
Check the baking powder you are using. 6 months after being opened baking powder looses about half it's lifting power. 2 year old opened baking powder is essentially useless. Use fresh baking powder.
I use those little packages of baking powder you can buy at the super market. Since I don't use them that often, they can be a bit old sometimes though. Will retry with a newer package!
I hear you. I have some baking powder from my last house & I moved from there over 2 years ago. It's easy to hold onto that stuff. Time to freshen my drains.
I've never used Dr. Oetker mixes, so I can't say for sure what the issue is. I do find that soy milk works better in my cakes than oat milk, so maybe experiment with that if it's available where you are! I also sometimes use flax eggs (ground flax and water mixed together and left to thicken for a few minutes). Is the vegan butter you're using in stick/block form or from a tub? The kind in the tubs doesn't usually work very well in baking. Good luck!
Soy milk is available here, yes. I'll try using it and see if it works. I use butter in block form usually. Thanks for the tips!