Some of the methods in our cookbook you may find odd or unconventional if you are unfamilar with vegan baking. However, we cannot stress enough how important it is to follow these rules so that you get the best results!
Here are a few guidelines;
***DON’T STIR TO MUCH***
When we say, ‘stir until just combined’, we mean it! If you stir for a long time or (God forbid) put your cake batter in an electric mixer, you will be asking for a dense, thick cake!
***TAP, TAP, TAP***
We’re serious when we say we don’t want the raising agents to work until they’re in the oven! We always ‘tap out the bubbles before placing any bake in the oven. This is especially true for cupcakes and layer cakes, where you can actually see the air bubbles forming on the top of the wet cake batter. Give the mixing bowl a whack on the counter before putting the batter in your tray, then give the tray another whack before it hits the oven shelf.
***KEEP AN EYE ON THE SHELF LIFE OF YOUR BAKES***
Vegan cakes tend to have a shorter shelf life than non-vegan ones. This isn’t usually a problem as they are so scrummy they are eaten straight away! However, if you want to keep your cakes for a few days, unless the recipe says otherwise, store everything at room temperature. Keeping them in the fridge will dry them out faster.
***AS SOON AS THE LIQUID HITS, ACT FAST!***
In most of our recipes we mix the dry ingredients first and then add in the wet ones. It is really important not to dawdle once the wet mixture hits the dry. Baking powder starts working the second it comes into contact with liquid, so don’t let your batter hang about. If you leave it too long out the oven, your cake will be a gooey, dense mess.
***DON’T DECORATE OR EAT YOUR BAKE STRAIGHT AWAY – LET IT REST***
After you bake a cake or a cupcake it will often have a thin ‘crust’ on the top and sides of the bake. You can eliminate this crispness by putting your cooled baked into an airtight container for a couple of hours or overnight. The moisture of the cake will work its way through the cake and you will be left with a very soft sponge. Just ensure it is cooled before sealing the airtight container.
The tips above were taken from our best-selling cookbook, ‘The Naughtiest Vegan Cakes In Town’. You can purchase signed copies here: https://bit.ly/2IKbvrz