u/HopelessWolf22

I feel like I perfected my vegan strawberry cream, but the 2 gluten-free cake bases I made with an online recipe didn’t come out perfectly like I wanted them to. I tried low sugar baking, but I just generally rarely bake so I think I’m just not a good enough baker for it.

Any suggestions? Maybe I should try a top gluten-free vegan vanilla cake mix for my cake (available in Western Canada)?

I also didn’t like the melted vegan chocolate I used for the top of the cake. I felt like the Enjoy Life chocolate was very bitter.

Any great vegan mylk chocolate you like to bake with?

I ordered a top brand’s natural strawberry flavour which should finally arrive in several hours so I hope it’s going to be good.

This will be a cream for a gluten-free vegan strawberry tiramisu-like cake. It’s not quite a tiramisu because I’m not using coffee and putting my own spin on it.

What do you guys think is the least unhealthy or best option for the cream of a cake?

Also, for icing I can’t use thin coconut milk right because it won’t whip up into cream like soy milk? So it would have to be soy milk or a thick coconut cream?

I’m trying to bake gluten free-vegan cakes while being mindful of the sugar in the cakes. I went to the store earlier today as I was thinking about buying a gluten free vegan vanilla cake mix, and there were 210g of sugar in the cake mix.

This is only the vanilla cake part and obviously there would be more sugar in the cream. I put the mix right back on the shelf and I decided I’d make my own. The people around me have to be careful with their sugar intake. The worst part was when you went to the company website they claimed their products are healthy.

I studied in Switzerland for a little while several years ago and got a bunch of Bionella from Germany and Switzerland. That stuff was so good and way better than any of the vegan chocolate hazelnut spreads in Western Canada. I can’t eat dairy so I miss Bionella.

Meeting my idol Roger Federer right after he won in the finals of Basel was pretty cool too, and so was skiing once next to the Matterhorn in Zermatt and exploring Lauterbrunnen/taking the train to Wengen, but damnnn that Bionella. 🤯🥺

If anyone is coming to Western Canada do you want to hide me a Bionella jar in your suitcase lol? But seriously… I don’t think there’s any way I can get this shipped here at a reasonable price?

I want it to be more like the hazelnut inside the Purdy’s hedgehogs or like the hazelnut inside some Kinder chocolates although it would be vegan. I want to make a next-level vegan hazelnut cream. I feel like the creams I liked were more like hazelnut with vanilla.

Also, what brand do you like for fruit flavourings? I just ordered a strawberry Amoretti flavouring, but I’ve never tried it before. I want it to have a strong and delicious natural flavour.

I was hoping to make a vegan chocolate ganache and vegan strawberry cream, but I’m not sure how some people manage to kill the taste of coconut which is what I’d ideally want to do.

I see there are some vegan heavy creams, but the ones I’ve seen are full of ingredients I’d rather not use. I wonder what top vegan bakeries use as a base when making cream for their cakes? I’m also looking into top flavour extract brands.

I have a vision for a gluten free vegan strawberry tiramisu, my style, and I want it to be excellent in taste. Maybe not quite tiramisu because I don’t think I’ll use coffee and I want to use ganache instead of cocoa.