If you think vegan baked goods are dry and crumbly, you probably haven't eaten one that was made with the right fat (or the right amount of fat), according to Konya. Butter is what makes traditional baked goods so tasty and helps keep them all together, so you can't just eliminate them and hope for the best. Many imbalances in the dough could be preventing your vegan cake from cooking. The dough may be too thin or watery; if so, reduce the water content.
It could also be a problem of lack of yeast (baking powder or baking soda), which can be solved by adding more. If the leavening agents are not fresh (that is, they have been open for more than 3 months and have not been stored in airtight containers), you will have to buy new ones. I have been experimenting with vegan and gluten-free pastries for about half a year and have had nothing but constant failure. However, there are many specifically vegan cake recipes and tips on how to adapt standard recipes to vegan ones.
In vegan baking, egg replacements can often create dense pastries because they lack the egg protein that would normally form the structure of the cake. Also, keep in mind that if you're only trying to replace eggs in a non-vegan recipe, the chances that your baking will fail are high. Next, we'll answer some common questions about vegan baking to avoid mistakes that require re-baking or restarting the vegan cake. Choosing the right egg substitute for a non-vegan recipe, following what the vegan recipe recommends, or sometimes eliminating egg replacements entirely will help avoid a dense result.
Now that you know all the dos and don'ts of baking fluffy vegan cakes and muffins, it's time to preheat the oven and start baking. If the cake is random irregular, you can turn it 180 degrees or cover the cooked parts with aluminum foil and put it back in the oven. This will save a lot of time and money on ingredients, as converting a non-vegan recipe to a vegan one isn't always as simple as replacing the ingredients. Without knowing what types of pastries and other ingredients are in the recipes, it's hard to comment on them, but I suppose you're mixing too much and taking all the air out of the mix.
Although the composition of vegan chocolate is slightly different, you can melt it to prepare recipes or dip chocolate such as chocolate with dairy products. In addition to vegan substitutes, the cake can be thick if you've mixed the cake dough too much, if the oven isn't at the right temperature, if there's too much water, or if there isn't enough gluten, baking powder, or baking soda.
