Bake like a professional with Saloni’s acclaimed cookbook, Vegan Baking Made Simple. With easy to follow instructions, simple ingredients and recipes for every occasion this is a book you will come back to time and time again!
Most of my recipes are tested with 8-inch (20cm) round cake pans. If you only have a 6-inch pan, you’ll likely get an extra layer of cake. For larger pans, like a 9-inch, you’ll get a thinner layer of cake. In that case, you can either double the recipe or scale it to 1.5 times the base recipe to achieve the desired thickness.
Yes, most of my recipes are tested and can be adapted to be vegan-friendly with simple swaps. Use plant-based butter, vegan milk (like almond or soy), vegan yogurt and vegan cream cheese or plant based whipping cream or coconut cream for creamy textures. Many recipes already include vegan alternatives, so feel free to ask for guidance on specific adjustments!
While I don’t test all my recipes with gluten-free flour, you can try using a gluten-free blend that includes xanthan gum for better structure. If you give it a try, I’d love to hear how it turns out!
To keep your cake fresh, store it under a cake cloche or in an airtight container at room temperature for up to 2 days. If the cake has frosting or cream filling, refrigerate it in an airtight container or under a cloche for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Follow the recipe thoroughly and avoid overbaking, as this is a common cause of dryness. Once the cake layers have cooled, wrap them individually in plastic wrap to lock in moisture. Additionally, frosting the cake helps seal in moisture, keeping it soft and tender for longer. You can also lightly soak individual cake layers in flavored sugar syrup before adding frosting.
To prevent your cake from sinking, follow the recipe precisely, ensuring the correct measurements and mixing times. Avoid overmixing the batter, as it can incorporate too much air and cause the cake to collapse. Do not open the oven door during baking, especially in the first half, as sudden temperature changes can cause sinking. For cupcakes and muffins you can rotate the pans halfway through the baking time. Lastly, ensure your leavening agents like baking soda or powder are fresh and measured accurately.
Yes, using a turntable makes layering and decorating cakes much easier and more precise. It allows you to rotate the cake smoothly while you work, helping to evenly apply frosting, decorations, or even fondant. A turntable also gives you better control, making it especially useful for achieving a polished, professional finish.
