Ok.....I don't get this. WHY does my vegan cake repeatedly stick to the pan????

Is it all the fake ingredients? Why should a vegan cake stick and my regular cake not? I use the same pan grease, same pans.

I guess I have to resort to parchment in the pans.....



I HATE recipe testing.

I would look in the forums and find a vegan recipe, then pm the person who posted it to see what they say. Why go through all that work yourself when someone else has already done it! I'm sure parchment would help.

I did a dairy/egg free cake this past weekend, and I had the same problem. My recipe called of one cup flour, someone had mentioned the cake was soggy and upped it to 1.5 cups. That's what I did, and same thing. I used a silicone round pan, baker's joy, cake release and the center of the cake still stuck to the pan.
I really don't know what its about these ingredients but I found it to be a bit of a challenge to bake dairy/egg free.

I've gotta make a vegan cake at the end of April and haven't started testing recipes yet.

You're obviously using a scratch recipe? I normally doctor mixes so I think I'll go that way first (I understand most of Duncan Hines cake mixes are vegan)

good luck though, I'm gonna be in the same boat if I ever get my butt in gear and test out some recipes

I made my first vegan cake last week. I didn't have any problems. I baked part in Wilton pans and part in magic line (because of the sizes I own). I just sprayed with Baker's Joy as usual and had no sticking.

karateka-What do you mean by "Is it all the fake ingredients?"? The recipe I used didn't use anything fake at all. The only strange ingredient was vinegar. My husband even ate his own little circle of it and said it tasted just as good as my regular yellow cake.

Fake eggs (silken tofu)
fake butter (margarine)
fake milk (almond, soy, rice milk)

fake fake fake.

Now this cake actually tastes pretty darn good. I used oil for the fat instead of earth balance margarine (which I hate). But the daggone thing STUCK. So daggone annoying.

try a vegan cake recipe with out the "fake" stuff. none of my vegan recipes use that stuff. just flour, sugar, canola, baking soda, vinegar and water. they come out fine.

if anyone wants to share their tried and true recipes for vegan cakes I would be MOST appreciative!!

my only "vegan" cakes are just egg-less, so I can use WASC. I use the powdered egg substitute and away I go. 4 orders from the same family this month.

what brand of egg substitute are you using?

Not really Vegan, just egg-less. They still drink milk and eat milk products. So I'm good. What do they call people who just don't eat meat, but will eat the milk products???

I am using Pane Riso Egg Replacer.

Not a pure vegan. I think it's lacto-vegan...?

Just Sunday I made the "Vegan Chocolate Cake" recipe found in the recipe section and it came out great. I substituted the AP flour though. I added cake flour and I only sprayed PAM on the pan (like I always do.) It came right out and the intregrity of it was superb.

To the "purist" vegan are they called "Cheeter Cheeter Pumpkin eater"????

LOL

I'm glad this topic came up. I've been debating on whether to add one or two vegan options to my current menu. How many requests do you get for vegan cakes and do you charge more for them?